#7: Shore with Peter Elbourne - Wild harvesting and its advantages/disadvantages compared to farming, sustainability, available species and their uses, seaweed fouling, carbon accounting.

This episode covers all things wild harvesting, as I am joined by Peter Elbourne from SHORE Seaweed.We took a very insightful deep dive into the advantages and disadvantages of wild harvesting and looked at the differences when compared to seaweed farming. Peter’s extraordinary experience allowed us to go into detail and discuss both the technical/operational side (e.g. access to different species, site selection, etc.) and the differences in terms economical and business management aspects (e.g. costs, product development options, competitive advantage). We also looked at the possible role of wild harvesting for the future of the industry, with particular focus on sustainability.*Check out the ⁠Inside Seaweed Newsletter⁠! Just one short email per month, no spam and you can cancel at any time.Would you like to get a super short email from me every month, with three actionable insights for your seaweed business? I will search the seaweed industry for the most important lessons, the most useful conclusions and relevant actions, condensed into a half page that I will share with you, each month. It's easy to sign up and just as easy to cancel. If you'd like to give it a try, head over to ⁠insideseaweed.com ⁠*Useful Links:Peter Elbourne on LinkedInSHORE Seaweed's websiteSHORE on InstagramSHORE on TwitterSHORE on FacebookPeter Elbourne's bio:Peter Elbourne is Managing Director of Supply and Operations at New Wave Foods. Trading as SHORE Seaweed, the company is a leading harvester, farmer and processor in Scotland. They supply organic seaweed direct to businesses for a wide range of applications and create innovative food products under their breakthrough retail brand SHORE. Peter trained as a marine biologist, completing his BSc at Bangor in North Wales and his PhD at Newcastle. He worked in community sustainability projects over a number of years. A consultancy project on business development led to the original idea to process seaweed in 2012. He began working full-time on seaweed in 2015 when the company was founded. He lives in the Highlands, roughly in between the company’s wild harvest sites in Caithness in the far north of Scotland and their farm site in Argyll on the West Coast.*Inside Seaweed's host is Fed DeGobbi, get in touch on ⁠LinkedIn⁠, ⁠Twitter⁠, or directly via ⁠email⁠. Please send in your feedback: what do you want to hear more or less of? any suggestions? Would love to hear what you think!