Here at the University of New England, we place a lot of emphasis on our motto: Innovation for a Healthier Planet. The SeaMade Bar plays a key role in teaching our students and community about sustainable eating. <\/p>\n\n\n
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Our student-made bar is rooted in the mission of promoting sustainability by utilizing seaweed\u2014specifically sugar kelp and alaria\u2014as powerful regenerative food sources. These nutrient-rich seaweeds grow rapidly without freshwater, fertilizer, or land, making them some of the most environmentally efficient crops and truly local to our Maine coast. <\/p>\n\n\n\n
Paired with wholesome ingredients like coconut and cranberries, the SeaMade Bar delivers natural energy, essential minerals, healthy fats, and antioxidants. By sourcing our seaweed and most other ingredients locally, we support regional producers while minimizing transportation emissions and strengthening community food systems. <\/p>\n\n\n\n
We acknowledge that almonds require more water and energy than ideal, and we are actively exploring alternative ingredients that maintain our bar\u2019s flavor and texture while further reducing environmental impact. <\/p>\n\n\n\n
Every element of the bar is intentionally chosen to reflect our values\u2014from sustainable ingredients to fully recyclable packaging. Involving students directly in the research, development, and production of the SeaMade Bar strengthens our commitment to innovation while fostering hands-on learning and bringing our community together. <\/p>\n\n\n
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Through SeaMade, we aim to inspire more conscious eating habits and show how regenerative practices can create delicious, nutritious foods that benefit both people and the planet.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Seafarm at UNE<\/h2>\n\n\n
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The University of New England maintains a 3.9-acre sea farm in Saco Bay dedicated primarily to cultivating several species of kelp, including those featured in the SeaMade Bar. Suspended just below the water\u2019s surface, the farm supports an array of grow lines and specialized equipment monitored by UNE Sea Farm Manager Matt Duddy.<\/p>\n\n\n\n
What makes this site especially distinctive is the collaborative spirit behind it. Sustained through the shared efforts of UNE students, staff, and faculty, the farm creates meaningful opportunities for hands-on learning, research, and community engagement.<\/p>\n\n\n\n
Each growing season culminates in a spring harvest \u2014 a celebratory and highly anticipated event where participants from across campus work together to cut and transport the newly grown kelp. This collective effort not only supplies the SeaMade Bar but also reflects UNE\u2019s commitment to sustainability, experiential education, and innovative approaches to regional food systems.<\/p>\n\n\n\n
Our sustainable packaging was designed by a UNE student, Abby Tasca, who created two different designs for the wrapper that was then voted on by UNE students, staff, and faculty. We value sustainable packaging as to why we chose a recyclable option that allows for a clear window to be able to view the bar contents inside. <\/p>\n","protected":false},"excerpt":{"rendered":"
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