Iceland, a land of fire and ice with stunning landscapes and a progressive outlook towards sustainable living, is now at the forefront of a new agricultural revolution – one that involves cultivating algae for food. Nestled in the shadow of Iceland’s largest geothermal power station lies a state-of-the-art indoor farm that is unlike anything seen before.
As I enter the massive warehouse, I am greeted by a peculiar pink-purple glow that illuminates the buzzing lit screens and the cylindrical columns of bubbling water. This futuristic setting is where Vaxa Technologies of Iceland has created a groundbreaking way to nurture microalgae using electricity and resources from the nearby power station.
Kristinn Haflidason, the general manager of Vaxa, guides me through the plant and explains how this new approach to food production is transforming the way we think about sustainable agriculture. While seaweed has been consumed by humans for centuries, its microscopic counterpart, microalgae, has largely been overlooked as a food source. However, scientists and business leaders are now recognizing the potential of microalgae as a nutritious and sustainable food source.
The Vaxa complex, located just a short drive from Reykjavik, produces Nannochloropsis microalgae for human consumption as well as feed for fish and shrimp farms. They also cultivate Arthospira bacteria, also known as blue-green algae or spirulina, which is used as a nutritional supplement and food colorant.
One of the key advantages of cultivating microalgae is its ability to photosynthesize, converting light energy into biomass while also consuming carbon dioxide. This process makes microalgae carbon negative, meaning it has a lower carbon footprint compared to traditional agricultural practices.
The unique aspect of the Vaxa plant is its integration with the geothermal power plant, which supplies clean energy, cold water for cultivation, and CO2 emissions for the algae. This innovative approach results in a highly efficient and sustainable system that has a minimal impact on the environment.
Asger Munch Smidt-Jensen, a food technology consultant, emphasizes the importance of utilizing low-impact energy sources like geothermal power to produce energy-intensive products such as microalgae. This approach not only reduces the carbon footprint of food production but also optimizes resource utilization.
The plant itself is a marvel of technology, with elevated platforms housing modular units known as photo-bioreactors. These reactors use specialized LED lights to power the growth of microalgae, providing them with the specific wavelengths of light they need for photosynthesis. The entire system is regulated and optimized by machine learning algorithms to ensure maximum efficiency.
Vaxa’s plant is capable of producing up to 150 metric tons of algae per year, with plans for expansion in the near future. Mr. Haflidason believes that microalgae has the potential to address global food insecurity due to its high nutritional value and sustainability. Many other companies are also investing in microalgae cultivation, with the industry projected to be worth billions in the coming years.
Despite the promising future of microalgae as a food source, there are still challenges to overcome. Texture and taste are major concerns, with some finding the algae to have a fishy flavor or gritty texture. Researchers like Malene Lihme Olsen are studying ways to improve the palatability of microalgae by incorporating them into familiar products like pasta or bread.
In the end, the goal of companies like Vaxa is not to replace traditional foods but to enhance their nutritional value and sustainability. By incorporating microalgae into everyday products, they hope to revolutionize the way we think about food production and consumption. As I leave the plant, I am filled with a sense of hope and excitement for the future of sustainable agriculture, knowing that innovative solutions like microalgae farming are paving the way towards a greener and healthier planet.
