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Nestled in the heart of Iceland, near the country’s largest geothermal power station, lies a futuristic farm that is shaping the future of food production. At first glance, the massive warehouse housing this unique facility may not seem like much. However, once you step inside, you are greeted by a sight unlike anything you’ve ever seen.
Inside this cutting-edge indoor farm, a peculiar pink-purple glow illuminates the space, setting the stage for a mesmerizing display of technology and innovation. Lit screens hum with activity, while cylindrical columns of water bubble away, nurturing a crop of microalgae that is being carefully cultivated.
Vaxa Technologies, a pioneering company based in Iceland, has developed an innovative way to harness the power of electricity and other resources from the nearby geothermal power station to nurture microscopic aquatic creatures. General manager Kristinn Haflidason guides visitors on a tour of the futuristic plant, explaining how this new approach to food production is revolutionizing the industry.
While seaweed, also known as macroalgae, has been a staple in human diets for centuries, its microscopic counterpart, microalgae, has only recently gained attention as a viable food source. Consumed for years in ancient Central America and Africa, scientists and entrepreneurs are now exploring the potential of microalgae as a nutritious and sustainable food source for the future.
The Vaxa complex, located just a short drive from the capital city of Reykjavik, specializes in producing microalgae like Nannochloropsis for human consumption, as well as feed for fish and shrimp farms. The facility also cultivates Arthospira bacteria, commonly known as blue-green algae or spirulina, which is used as a nutritional supplement, culinary ingredient, and natural food colorant.
These tiny organisms play a crucial role in the ecosystem by photosynthesizing, converting light energy into carbon dioxide and oxygen. “The algae eat CO2 or convert it into biomass,” explains Mr. Haflidason. “It’s carbon negative, meaning it actually helps reduce carbon emissions.”
What sets Vaxa’s plant apart is its unique location next to a geothermal power station. This set-up allows the facility to utilize clean energy, cold water for cultivation, hot water for heating, and even CO2 emissions from the power station. As a result, the plant has a slightly negative carbon footprint, making it an environmentally friendly operation.
According to Asger Munch Smidt-Jensen, a food technology consultant at the Danish Technology Institute, the production of spirulina at Vaxa has a relatively low environmental impact in terms of land and water use. However, he emphasizes the need for round-the-clock renewable electricity and a sustainable supply of CO2 and nutrients to maintain this climate-friendly system, which can be challenging to replicate in other locations.
The facility is equipped with state-of-the-art photo-bioreactors that use red and blue LED lights to power the growth of microalgae, making it possible to farm these tiny organisms indoors without relying on sunlight. Each day, a portion of the crop is harvested and promptly replaced by new growth, allowing the plant to produce up to 150 metric tons of algae per year with plans for expansion in the near future.
Mr. Haflidason believes that cultivating microalgae in this manner can help address global food insecurity, given the high protein, glucose, omega-3s, fatty acids, and vitamin B12 content of these crops. While microalgae production is still in its early stages, many companies are investing in this emerging industry, with the market expected to reach $25.4 billion by 2033.
For example, Danish startup Algiecel is testing portable shipping container-sized modules containing photo-bioreactors that can be connected to carbon-emitting facilities to absorb CO2 and produce food and feed simultaneously. Microalgae finds applications in various industries, including cosmetics, medicines, biofuels, and biodegradable plastics.
Furthermore, researchers are exploring the possibility of producing microalgae in space, with studies underway to investigate its viability aboard the International Space Station. Despite the promising potential of microalgae, there are still challenges to overcome, such as issues with texture, taste, and consumer acceptance.
As Mr. Munch Smidt-Jensen notes, microalgae will require further development before becoming a mainstream food source. Scientists like Malene Lihme Olsen from Copenhagen University are studying the nutritional value of microalgae and exploring ways to incorporate them into everyday foods to enhance taste and texture.
Although the idea of eating green sludge may not appeal to everyone, the processed algae from Vaxa’s facility is being used in various dishes, from bread to smoothies, to boost their nutritional content. Mr. Haflidason emphasizes that the goal is not to replace traditional foods but to enhance their nutritional value.
In conclusion, Vaxa Technologies’ futuristic farm in Iceland is at the forefront of a new era in food production, where microalgae are being cultivated in an innovative and sustainable manner. With its environmentally friendly practices and high nutritional value, microalgae has the potential to revolutionize the food industry and address global challenges like food insecurity and climate change. As researchers and entrepreneurs continue to explore the possibilities of microalgae, it is clear that this tiny organism could play a significant role in shaping the future of food.
