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Inside Iceland’s future farm cultivating algae for food
Deep in the heart of Iceland, nestled beside the country’s largest geothermal power station, lies a massive warehouse that houses a revolutionary indoor farm unlike any other. As I step inside, I am greeted by a surreal pink-purple glow emanating from brightly lit screens and bubbling cylindrical columns of water. This is the future of agriculture, where microalgae are cultivated using cutting-edge technology developed by Vaxa Technologies of Iceland.
General manager Kristinn Haflidason graciously guides me through the futuristic plant, explaining how they have harnessed the power of electricity and resources from the nearby power station to nurture these microscopic aquatic creatures. Microalgae, the lesser-known sibling of seaweed, has been consumed by humans for centuries in ancient civilizations like Central America and Africa. Today, scientists and entrepreneurs are increasingly recognizing its potential as a nutritious and sustainable food source.
The Vaxa complex, located a short distance from Reykjavik, focuses on producing the microalgae Nannochloropsis for human consumption and as feed for fish and shrimp farms. They also cultivate Arthospira bacteria, commonly known as blue-green algae or spirulina, which is used as a nutritional supplement, culinary ingredient, and food colorant. These tiny organisms photosynthesize, converting light energy into carbon dioxide and oxygen in a process that is not only eco-friendly but carbon negative.
One of the key advantages of Vaxa’s plant is its unique integration with a geothermal power station. The geothermal energy provides clean electricity, cold water for cultivation, hot water for heating, and even channels the CO2 emissions from the power plant for the microalgae to use. This results in a slightly negative carbon footprint, as confirmed by research conducted by the Danish Technology Institute.
Achieving a climate-friendly system requires renewable electricity, a minimal carbon impact supply of CO2 and nutrients, and high-energy light sources to simulate sunlight in the indoor farm. Asger Munch Smidt-Jensen, a food technology consultant, emphasizes the importance of utilizing low-impact energy sources like Iceland’s geothermal power for energy-intensive production processes like algae cultivation.
The heart of Vaxa’s plant is a series of photo-bioreactors equipped with red and blue LED lights that mimic the specific wavelengths necessary for microalgae photosynthesis. These modules are controlled and optimized through machine learning algorithms to ensure ideal growth conditions for the microorganisms. The facility can produce up to 150 metric tons of algae per year, with plans for future expansion to meet the growing demand for this nutrient-rich crop.
Kristinn Haflidason believes that microalgae cultivation can play a crucial role in addressing global food insecurity, given the high protein, glucose, omega-3 fatty acids, and vitamin B12 content of these algae. Many companies are investing in microalgae production, with the industry projected to reach a value of $25.4 billion by 2033. Innovations like portable shipping container-sized photo-bioreactors developed by Danish startup Algiecel highlight the potential of microalgae to absorb CO2 while producing food and feed.
Despite the promises of microalgae as a sustainable food source, there are challenges to overcome, such as texture, flavor, and social acceptance. Malene Lihme Olsen, a food scientist, emphasizes the need for further research into the nutritional value and digestibility of microalgae. For now, she suggests incorporating microalgae into familiar foods like pasta or bread to improve taste and texture.
As I gaze at the unassuming green sludge of harvested microalgae, I am reminded of the immense potential of these tiny organisms. While some may be hesitant to try this unconventional food, the future of microalgae as a sustainable and nutritious food source is undeniably bright. Through innovations and advancements in cultivation technology, microalgae may soon become a staple in diets around the world, offering a new way to think about food production and sustainability.
