Inside Iceland’s future farm cultivating algae for food
In the heart of Iceland, nestled next to the country’s largest geothermal power station, sits a groundbreaking indoor farm that is revolutionizing the way we think about food production.
As I step into the massive warehouse, I am immediately struck by the peculiar pink-purple glow that illuminates the space. Lit screens hum with activity, while cylindrical columns of water bubble away, nurturing a futuristic crop of microalgae.
Vaxa Technologies, an Icelandic company, has developed an innovative method of cultivating these microscopic aquatic creatures using electricity and resources from the nearby power station.
General manager Kristinn Haflidason guides me through the high-tech plant, explaining how seaweed, or macroalgae, has been consumed by humans for centuries. However, its smaller counterpart, microalgae, has only recently gained attention as a potential sustainable food source.
The Vaxa complex, located just 35 minutes from the capital city of Reykjavik, specializes in producing the microalgae Nannochloropsis for human consumption, as well 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 and natural food colorant.
These tiny organisms play a crucial role in the ecosystem, as they photosynthesize, converting light energy into carbon dioxide and oxygen. “The algae consume CO2 or convert CO2 into biomass, making it carbon negative,” explains Mr. Haflidason. This unique feature sets Vaxa’s plant apart, making it one of the few locations where algae production is combined with a geothermal power plant to achieve a slightly negative carbon footprint.
A recent study by the Danish Technology Institute highlighted the environmental benefits of Vaxa’s spirulina production, noting low land and water usage as well as a focus on renewable energy sources. However, the process still requires a significant amount of energy to operate the photo-bioreactors and simulate sunlight, underscoring the importance of utilizing sustainable energy sources for such energy-intensive products.
As I ascend to an elevated platform overlooking the facility, I am surrounded by rows of photo-bioreactors, each equipped with red and blue LED lights that mimic the specific wavelengths of sunlight necessary for optimal algae growth. These reactors are precisely regulated and optimized through machine learning, ensuring that the algae receive the light, water, and nutrients they require to thrive.
Despite the innovative technology and sustainable practices employed at the Vaxa plant, microalgae may take time to gain widespread acceptance as a food source. Challenges such as texture, taste, and consumer readiness still need to be addressed, according to food scientists and industry experts.
The Danish Technological Institution is exploring the potential of microalgae production in space, while companies like Algiecel are experimenting with portable bio-reactors to absorb CO2 emissions and generate food and feed products. The versatility of microalgae extends beyond food, with applications in cosmetics, medicines, biofuels, and sustainable alternatives to plastic.
As I sample a spoonful of processed microalgae, I am surprised by its neutral flavor and tofu-like texture. Mr. Haflidason assures me that the algae is not meant to be consumed as a standalone product but rather incorporated into everyday dishes to enhance their nutritional value.
In Reykjavik, local businesses have embraced microalgae, with bakeries using spirulina in bread and gyms incorporating it into smoothies. While the road to mainstream acceptance may be long, the potential of microalgae as a sustainable and nutrient-rich food source is undeniable.
As I leave the Vaxa facility, I reflect on the future of food production and the role that innovative technologies like microalgae cultivation can play in creating a more sustainable and resilient food system. With continued research and development, microalgae has the potential to transform the way we eat and address global food insecurity challenges in the years to come.
