Offshore kelp cultivation as a carbon sink

Offshore kelp cultivation as a carbon sink

Offshore kelp cultivation as a carbon sink 2560 1256 Ocean Decade

Lead institution:

Kelp Forest Foundation – Netherlands

Kelp absorbs vast amounts of Co2 through photosynthesis to create biomass and grow.

This carbon is sequestered forever when the kelp dies and is buried in the deep ocean either in sediments or as dissolved organic carbon below the -1000 m water level. Kelp cultivation is an underutilised nature-based solution that can help mitigate against climate change whilst also having numerous benefits for biodiversity, ocean health (de-acidification and oxygenation of waters), local communities and resilience. However, there are still knowledge gaps in how much and at what rate kelp (wild or cultivated) is sequestered and adds to the stock of blue carbon in the ocean floor.

This 4-year study will use Kelp Blue’s pilot (and subsequent commercial size) giant kelp (a first of its kind) in offshore Namibia to undertake field trials in order to better understand the capacity of offshore giant kelp cultivation to sequester carbon.

Start Date: 01/05/2022
End Date: 31/05/2026

Contact point: Samantha Deane –

challenges: 3- Sustainable Blue Food
ocean_basins: South Atlantic Ocean
type_of_action: Project


The Science We Need for the Ocean We Want





Join #OceanDecade

Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

For performance and security reasons we use Cloudflare

Enable/disable Google Analytics tracking code in browser

Enable / disable the use of Google fonts in the browser

Enable/disable embed videos in browser

Privacy policy

Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.