This research tackles the challenge of introducing and adopting sustainable marine-based food menus within university environments. As society transitions towards sustainable food sourcing and consumption, university students are positioned as future leaders, playing a vital role in this critical transformation. Facilitating adoption of novel and foreign ingredients among this demographic necessitates a collaborative approach with various stakeholders–including university dining chefs and student evaluators. This paper outlines a co-design model with university stakeholders to develop a novel and sustainable food menu, emphasizing the incorporation of seaweed into the Western diet. Four products are evaluated: seaweed pasta, salad, protein bar, and brownie. The success of this project is further evaluated through a survey-based sensory test among university students. The result shows that the students highly rated the sensory profile of the novel seaweed-based prototypes, with an average re-try willingness score of 4.5/5. In conclusion, the results of the project underscore the promise of seaweed as an environmentally friendly and nourishing food option, which can be effectively incorporated into university dining services by prioritizing sensory appeal and student involvement.