In the vicinity of Iceland’s largest geothermal power station lies a spacious warehouse that hosts a cutting-edge indoor farm unlike anything I’ve ever encountered. Bathed in an unusual pink-purple light, the facility features buzzing illuminated panels and cylindrical columns of bubbling water, where a futuristic cultivation of microalgae thrives. This innovative system, developed by Iceland’s Vaxa Technologies, leverages energy and resources from the nearby power plant to nurture these tiny aquatic organisms.
General manager Kristinn Haflidason describes it as a groundbreaking approach to food production as he guides me through the state-of-the-art facility. While seaweed, or macroalgae, has been a traditional human food source throughout history, its lesser-known counterpart, microalgae, has gained attention in recent years for its nutritional value and sustainability. At the Vaxa site, located roughly 35 minutes from Reykjavik, microalgae Nannochloropsis is cultivated both for human consumption and as feed for fish and shrimp farming. Additionally, the facility grows Arthospira, also known as spirulina, a type of bacteria with similar properties to microalgae, which is dried and used as a dietary supplement, food ingredient, and food coloring.
These microscopic organisms undergo photosynthesis, utilizing light to capture energy, absorb carbon dioxide, and release oxygen. Mr. Haflidason explains that the algae effectively consumes CO2, making the process carbon negative. Vaxa’s unique position next to a geothermal power station allows for a symbiotic relationship where clean electricity, cold water for cultivation, hot water for heating, and even CO2 emissions are utilized in the production process, resulting in a slightly negative carbon footprint.
Asger Munch Smidt-Jensen, a food technology consultant, emphasizes the significance of leveraging low-impact energy sources like geothermal power to produce energy-intensive products sustainably. He underscores the importance of considering such approaches in food production to minimize environmental impact. In the controlled environment of the algae plant, modular photo-bioreactors equipped with red and blue LED lights provide the necessary wavelengths for photosynthesis, with water and nutrients carefully regulated to optimize growth. Through meticulous control and machine learning, Vaxa ensures efficient cultivation, with daily harvesting and rapid replenishment of the crop.
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The innovative company h.Vaxa is making waves in the world of sustainable food production with its facility capable of producing 150 metric tonnes of algae per year, a figure set to expand. This endeavor is not just about scale; it’s about addressing global food insecurity by harnessing the nutritional power of microalgae.
Joining the race are various companies recognizing the potential of microalgae, with the market forecasted to reach an impressive $25.4 billion by 2033. Among these pioneers is Danish start-up Algiecel, experimenting with portable modules for capturing CO2 emissions while cultivating microalgae for food and feed.
The versatility of microalgae extends beyond food – from cosmetics to biofuels, there seems to be no limit to its applications. The vision even reaches into space, where experiments are underway to cultivate microalgae aboard the International Space Station.
Despite the enthusiasm, challenges remain. Texture and taste are key concerns, with efforts ongoing to enhance consumer acceptance. Food scientists like Malene Lihme Olsen emphasize the need for continued research into maximizing the nutritional benefits of microalgae, suggesting innovative ways to incorporate them into everyday foods.
At the heart of this movement is not a call for a diet of “green sludge,” but rather a transformation of existing foods to boost their nutritional profiles. From Spirulina bread to algae-infused smoothies, the aim is to elevate the nutritional value of common foods without altering familiar tastes.
In a world where sustainability and nutrition are paramount, the potential of microalgae as a future food source shines brightly. It’s a journey of innovation, collaboration, and, above all, a commitment to redefining the way we nourish ourselves.
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