Exploring alternative food resources is a critical strategy for addressing environmental degradation linked to industrial agriculture. Microalgae, rich in nutrients and environmentally sustainable, offer considerable promise but face acceptance barriers, particularly in China. Despite the country’s dominant position in global microalgae production, consumer uptake remains minimal. This article investigates the cultural and sensory perceptions that impede consumption and employs a speculative food design methodology to prototype a homegrown microalgae seasoning product. The study aims to overcome barriers by fostering consumer familiarity, trust and engagement through a dual-component system that integrates a cultivation incubator with a seasoning dispenser. This research contributes to the ongoing discourse on sustainable food innovation and lifestyle transformation by aligning design strategies with Chinese dietary philosophy and consumer behaviour.
Zheng et al. (Wed,) studied this question.