In a small corner of Iceland, nestled under the gaze of the nation’s largest geothermal power station, a remarkable innovation in food production is emerging. The facility, run by Vaxa Technologies, operates as an advanced indoor farm where microalgae are cultivated in a captivating pink and purple glow. This futuristic setting combines cutting-edge technology with the natural resources extracted from the geothermal plant nearby, showcasing a unique approach to sustainable agriculture and food sourcing.
Vaxa’s operations are led by general manager Kristinn Haflidason, who describes the facility as a revolutionary way of thinking about food production. Over the ages, humans have predominantly consumed seaweed, which is categorized as macroalgae. However, the potential of its smaller counterpart, microalgae, is gaining recognition for its nutritional benefits and sustainability. Historical records indicate that microalgae were consumed centuries ago in regions like Central America and Africa, but only recently has mainstream science begun to explore their possibilities further.
At the Vaxa site, located approximately 35 minutes away from Iceland’s capital, Reykjavik, the company cultivates notable strains of microalgae, including Nannochloropsis, which serves both human consumption and as biomass for aquaculture. Additionally, Vaxa produces Arthrospira, commonly known as spirulina, which is packed with health benefits and is often used in dietary supplements, food ingredients, and as a natural food dye. The cultivation of these organisms is environmentally friendly; they utilize sunlight or artificial lighting, absorb carbon dioxide, and subsequently release oxygen, contributing positively to the air quality. Haflidason emphasizes this by stating, “The algae is eating CO2, or turning the CO2 into biomass. It’s carbon negative.”
Notably, Vaxa’s integration with a geothermal power station allows the facility to experience clean electricity, a source of cold water required for algae growth, hot water for heating, and even the ability to pipe the CO2 emissions from the power plant directly to the algae. This synergy not only reduces the carbon footprint associated with algae cultivation but also optimizes resource use. According to food technology consultant Asger Munch Smidt-Jensen, who co-authored a study on the environmental impacts of Vaxa’s spirulina production, this method results in a relatively low land and water usage, which is a considerable advantage in today’s eco-conscious landscape.
In essence, Vaxa’s operations utilize renewable energy sources around the clock, leading to a climate-friendly system that harnesses natural resources effectively. The facility employs modular units known as photo-bioreactors where LED lights simulate sunlight and promote the growth of thousands of microalgae strains. The optimized nutrient and water supply, combined with tightly controlled growth conditions monitored by machine learning technology, ensures that the algae thrive. Presently, about 7% of the crops harvested daily rapidly replenish, allowing Vaxa to produce up to 150 metric tonnes of algae per annum, all while striving to expand their operations further.
The implications of such technological advancements extend far beyond mere food production. Microalgae have the potential to alleviate global food insecurity with their rich nutrient profiles including proteins, omega-3 fatty acids, and vitamins. Research suggests a burgeoning market for microalgae products, projected to be worth $25.4 billion (£20.5 billion) by 2033. Entrepreneurs and innovators globally are investing in similar technologies, seeking to integrate microalgae cultivation with existing industries, such as by trialing portable systems that capture carbon emissions while simultaneously producing food.
Despite its promise, the journey towards the acceptance of microalgae as a dietary staple is fraught with challenges. Potential hurdles include the texture, which can be firm, and flavors that might remind consumers of a “fishy” taste typical of saltwater varieties. Addressing these challenges requires societal readiness as well as advancements in culinary applications to enhance flavor and digestibility. To this end, nutritional scientists suggest incorporating microalgae into foods like pasta and breads, making them more palatable. They highlight that while microalgae might be a formidable resource for food production, current market offerings may need refinement to facilitate broad consumer acceptance.
In conclusion, Vaxa Technologies in Iceland symbolizes a pivotal shift toward innovative agricultural practices aimed at sustainability, nutrient-rich food production, and the positive environmental impacts of renewable energy utilization. By leveraging geothermal resources to cultivate microalgae, insights from this venture could well pave the way for future nutritional solutions amidst global food challenges, emphasizing the importance of embracing technology and nature in the quest for sustainable food sources.
