Introduction of Macroalgae in Human Food: A Matter of Sustainability

World population growth and climate change are two factors that are increasingly impacting on the availability of nutritious and value-added food for human nutrition. One of the many causes of climate change is greenhouse gases, many of which come from the area of meat production for human consumption. On the other hand, the production of pastures to feed animals makes heavy use of water resources. As such, it is necessary to find alternatives to animal protein production, and macroalgae, among others, have been consumed worldwide for a long time, especially in the East. However, in western countries the growing interest in macroalgae and its introduction into the diet has been increasing, most likely because of the growing adherence to “plant-based diets”. This article aims to review the potential of macroalgae in human food, its health benefits, and risks, as well as to demonstrate its potential as a sustainable animal protein substitute.