Climavore Jersey – conservation that tastes good
The Atlantic Hotel has joined a select group of catering establishments acting as pioneers in conservation cooking by incorporating Climavore dishes into their menus. From now until October we will be offering a complimentary Climavore amuse bouche each evening to ensure that diners in Ocean Restaurant begin their meal with a tantalising taste of the tidal zone.
Climavore is a project exploring seasons of food production and consumption that respond to conservation challenges in order to purify the seas and rebuild the biodiversity of the waters surrounding the British Isles.
Jersey’s coastal landscape is undergoing a series of transformations, human-induced climatic alterations of its waters, increasing acidification, algal blooms, the appearance of new parasites and the disappearance of species. But these transformations and the challenges they present can be negotiated by reconnecting to historic inhabitation practices along the coast.
Climavore Jersey focuses on seaweeds, kelp and bivalve molluscs such as mussels, oysters and clams, as crucial agents in the purification of seawater, absorbing carbon dioxide and other substances from the water and increasing the levels of oxygen available. One mussel is able to filter up to 25 litres of water a day, a single oyster up to 120 litres. Seaweeds, such as kelp or dulse, provide an incredible source of easy-access protein without the need for irrigation or fertilisers, while absorbing surplus nitrates from agricultural runoff.
None of these plants or bivalves are rare to the Channel Islands and residents of Jersey have collected and cultivated oysters and foraged vraic from the tidal zone for food and homemade fertiliser for centuries.
More information about the project can be found on http://morningboat.com/portfolio/climavore-jersey/ or if you prefer you can watch a short video of some of the activities that have been taking place in Jersey: Climavore Film