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Iceland is known for its stunning landscapes, geothermal power, and forward-thinking sustainability efforts. One such example is a cutting-edge indoor farm that is cultivating algae for food in a unique and innovative way.
Located in the shadow of Iceland’s largest geothermal power station, a massive warehouse houses Vaxa Technologies’ futuristic plant. Inside, under a pink-purple glow, screens light up and columns of water bubble away as microalgae develop in cylindrical containers. This farm is unlike anything seen before, utilizing electricity and resources from the nearby power station to nurture these microscopic aquatic creatures.
General manager Kristinn Haflidason guides visitors on a tour of the facility, explaining how this new approach to food production is revolutionizing the way we think about sustainable and nutritious food sources. While seaweed, or macroalgae, has been consumed by humans for centuries, microalgae remains a lesser-known but increasingly popular food source. With its high protein, glucose, omega-3s, fatty acids, and vitamin B12 content, microalgae is gaining attention as a sustainable and nutrient-rich food source.
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The Vaxa complex, located just outside of Reykjavik, produces Nannochloropsis microalgae for human consumption and as feed for fish and shrimp farms. Additionally, they cultivate Arthospira bacteria, known as blue-green algae, which when dried is used as a nutritional supplement, culinary ingredient, and food colorant. These tiny creatures photosynthesize, converting light energy into carbon dioxide and oxygen, making them a carbon-negative food source.
The unique aspect of Vaxa’s plant is its integration with a geothermal power plant, which supplies clean energy, cold water for cultivation, hot water for heating, and even recycles its CO2 emissions for the algae growth. This innovative approach results in a slightly negative carbon footprint, making it an environmentally friendly food production method. Research conducted on the environmental impact of Vaxa’s spirulina production has shown low water and land usage, further highlighting the sustainability of this process.
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To ensure the climate-friendly nature of the system, renewable electricity, CO2, and nutrients are supplied with minimal carbon impact. While the plant requires a significant amount of energy to operate the photo-bioreactors and simulate sunlight, utilizing low-impact energy sources like geothermal power makes this process more sustainable. Asger Munch Smidt-Jensen, a food technology consultant, believes that leveraging renewable energy sources for energy-intensive products like microalgae is key to reducing the environmental impact of food production.
At the heart of Vaxa’s plant are the photo-bioreactors, which use red and blue LED lights to power the growth of microalgae in a controlled environment. Machine learning technology optimizes the conditions within the reactors, ensuring that the algae receive the light, water, and nutrients they need to thrive. Each day, a portion of the crop is harvested and quickly replaced by new growth, allowing the plant to produce up to 150 metric tons of algae per year.
Kristinn Haflidason is passionate about the potential of microalgae to combat global food insecurity and improve nutrition worldwide. With the industry projected to be worth $25.4 billion by 2033, many companies, like Vaxa, are investing in microalgae production for food, feed, cosmetics, medicines, biofuels, and sustainable alternatives to plastic. The Danish startup Algiecel is exploring the use of portable shipping container-sized modules containing photo-bioreactors to capture CO2 emissions and produce food and feed simultaneously.
Despite the promising future of microalgae as a sustainable food source, challenges remain in terms of texture, taste, and consumer acceptance. Mr. Munch Smidt-Jensen acknowledges that further research and development are needed to overcome these obstacles and make microalgae a mainstream food option. However, he believes that utilizing innovative food production methods like Vaxa’s plant in Iceland is a step in the right direction towards a more sustainable and nutritious food future.
As I gaze at the unappealing green sludge of collected microalgae, I can see the potential for this sustainable food source to revolutionize our diets and contribute to a more environmentally friendly food system. With ongoing research, innovation, and a shift in consumer attitudes, microalgae could play a vital role in addressing food insecurity, improving nutrition, and reducing the environmental impact of food production worldwide. Kristinn Haflidason and Vaxa Technologies are leading the way in this new era of food production, demonstrating that sustainable and nutritious food sources can be cultivated in innovative ways to benefit both people and the planet.
