The Green Revolution: Cultivating Algae in Iceland’s Future Farm – KNfins

The Green Revolution: Cultivating Algae in Iceland’s Future Farm

Inside Iceland’s future farm cultivating algae for food

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In the shadow of Iceland’s largest geothermal power station lies a massive warehouse that contains a cutting-edge indoor farm unlike anything I’ve ever seen before. This futuristic farm, developed by Vaxa Technologies of Iceland, is cultivating microalgae in a way that could revolutionize food production.

As I enter the warehouse, I am greeted by a peculiar pink-purple glow that illuminates the screens and cylindrical columns of bubbling water where the microalgae are thriving. General manager Kristinn Haflidason explains to me that they have developed a unique system that utilizes electricity and other resources from the nearby power station to nurture these microscopic aquatic creatures.

Microalgae, the microscopic sibling of seaweed, has been consumed by humans for centuries in ancient Central America and Africa. Despite its long history, microalgae has not been as popular of a food source as seaweed. However, advancements in technology and a growing interest in sustainable food sources have led scientists and businesspeople to explore its potential as a nutritious and eco-friendly food source.

The Vaxa complex, located just a short distance from Reykjavik, produces Nannochloropsis microalgae for human consumption, as well as feed for fish and shrimp farms. They also grow Arthospira bacteria, commonly known as blue-green algae, which is dried into spirulina for use as a nutritional supplement and food colorant.

The unique aspect of Vaxa’s plant is its integration with a geothermal power plant. The geothermal power plant generates clean energy, provides cold water for cultivation, hot water for heating, and even recycles its CO2 emissions to feed the algae. This results in a slightly negative carbon footprint for the algae production, as confirmed by a study conducted by the Danish Technology Institute.

To maintain the climate-friendly system, Vaxa’s plant requires round-the-clock renewable electricity, a supply of CO2, and essential nutrients with minimal carbon impact. The unique combination of renewable energy sources and innovative technology makes this indoor algae farm a model of sustainable food production.

The production process at Vaxa’s plant is highly optimized and regulated through machine learning. The photo-bioreactors, equipped with tiny red and blue LED lights, provide the specific wavelengths of light needed for photosynthesis. The algae receive water, nutrients, and controlled light exposure, allowing them to grow rapidly and efficiently.

Each day, a portion of the crop is harvested and replaced with new growth, ensuring a continuous supply of microalgae. The plant is capable of producing up to 150 metric tons of algae per year, with plans for expansion in the future.

Kristinn Haflidason believes that cultivating microalgae in this manner can help address global food insecurity, as microalgae are packed with essential nutrients such as protein, omega-3 fatty acids, and vitamin B12. The potential of microalgae as a sustainable food source has attracted the attention of many other companies in the industry, with projections estimating a $25.4 billion market value by 2033.

Other innovative approaches to microalgae cultivation are also being explored, such as portable shipping container-sized modules containing photo-bioreactors that can be connected to carbon-emitting enterprises to absorb CO2. Microalgae have diverse applications beyond food production, including cosmetics, medicines, biofuels, and even as an alternative to plastic.

Researchers are also investigating the possibility of producing microalgae in space, with experiments planned aboard the International Space Station. While microalgae have immense potential as a food source, there are challenges to be overcome, such as improving texture and taste to make them more appealing to consumers.

Malene Lihme Olsen, a food scientist at Copenhagen University, emphasizes the need for further research to fully understand the nutritional benefits of microalgae. She suggests incorporating microalgae into other food products to enhance taste and texture, making them more palatable to a wider audience.

Despite the challenges ahead, the future looks promising for microalgae as a sustainable and nutritious food source. Vaxa Technologies and other companies are paving the way for a new era of food production that prioritizes environmental sustainability and nutritional value. As we look towards a more sustainable future, microalgae may play a crucial role in feeding our growing population without compromising the health of our planet.

Picture of Ella Bailey
Ella Bailey

an editor at KNfins since 2024.

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