Our Solution


what is it?

Our unlikely solution sprouts from the bottom of the ocean. It is a seaweed — a whole food, just like alfalfa and clover and nearly everything else cattle eat. It grows in warm waters like those off San Diego and Baja California. Natural oils in the seaweed stop the formation of methane and keep the Earth cool. It’s not just for cattle, though. Native people in Hawaii have been collecting and eating this red seaweed for a hundred years, and it is frequently enjoyed today as a poke bowl condiment at local dives and high-end restaurants throughout the 50th state.


Cattle love it and their food products taste great. In all tests using seaweed harvested in peak season and full of vitality, dairy and beef animals alike have gobbled it up. Human taste testers find that meat and dairy products from cattle who eat the seaweed contain no unexpected flavors or fragrance. Chemical testing affirms that the products are virtually identical to those produced by higher-emitting cows that did not eat the seaweed. 

What’s the backstory on this additive? 

Researchers have been investigating the seaweed/cattle connection for over a decade. Numerous rigorous trials have been conducted to discover the impact on animal health, the health and safety of humans who eat their products, and the effectiveness of the seaweed in wiping out methane gas emissions. Early next year, we are expecting the ingredient will finally move out of the lab onto commercial farms for testing. At the same time, further work will be conducted to determine how the seaweed can be cultivated in a way that respects ocean ecosystems and could be delivered at a cost that makes its widespread use possible. It’s a long road to developing a planet-protecting solution, and there just a few miles left to go. Stay tuned.