With more than 800 million people going to bed hungry each night, Dr Libby Swanepoel develops nutritious solutions through aquatic food systems, particularly focusing on seaweed, to address malnutrition.

Her research across Samoa, Kiribati, Fiji, Indonesia, and northern Australia explores how aquatic food systems can improve nutrition, livelihoods, and social inclusion. Libby works closely with coastal communities to create locally driven solutions for food and nutrition security, ensuring these efforts are community-led and sustainable.

As a mum of four, she is passionate about inspiring the next generation of women scientists and actively promotes the equitable engagement of women and youth in the seaweed value chain. Her research develops climate-resilient solutions through seaweed farming and wild gleaning for new product innovation. As an applied researcher, Libby explores the diverse nutritional potential of both farmed and wild-harvested seaweed, emphasising its benefits for human health and environmental sustainability.

From seaweed ice cream in Indonesia, to fritters in Samoa, and seaweed jam in Kiribati, Libby develops local food solutions to advance the sustainable development agenda. Her work contributes to innovative, locally relevant food products that support both human and planetary health, positioning seaweed as a vital resource in addressing global food security challenges.