Edible seaweed Edible seaweed Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible
Edible Schoolyard hired Ann Cooper as head chef for the district's school food program. Cooper eliminated most processed foods from the lunch menu and introduced more local, organic, seasonal produce to school meals, which reflected the food knowledge being taught through the Edible Schoolyard. The Edible Schoolyard is also linked to school lunch through the School Lunch Initiative, which is a partnership between the Center for Ecoliteracy, Chez Panisse Foundation, and several public health research organizations. In September 2010, the Center for Weight and Health and the University of California, Berkeley, released an evaluation report of the School Lunch Initiative. The report