Analysis shows that replacing one kilogram of beef with one kilogram of spirulina can save nearly 100 kilograms of greenhouse gas emissions, 340 square meters of land and 1,400 liters of water.
A recent study led by Dr. Asaf Tsakor, a researcher in the Sustainability Department at Reichmann University, suggests that Iceland could play an important role in future food production. The analysis highlighted Iceland’s state-of-the-art facility growing Spirulina algae, a nutritious source of protein, iron and essential fatty acids.
A new study led by Dr. Asaf Tzachor in collaboration with an international team of scientists evaluated a cutting-edge biotechnological system for growing Spirulina. Developed and operated by Vaxa Impact Nutrition, the system is located in Iceland’s ON Power Geothermal Park and includes renewable power for lighting and power usage, hot and cold water streams for temperature, and more through the Hellisheidi power plant. We take advantage of available resources. Controls, freshwater for cultivation, carbon dioxide for biofixation.
The research team found that the nutritional quality of spirulina produced by this system was superior to that of beef in terms of protein, essential fatty acids and iron, and could serve as a healthy, safe and sustainable alternative to daily meat. I discovered a diet.
The Icelandic facility of biotech company Vaxa, which operates the production system. Credits: Pétur Gunnarsson, Vaxa Iceland
According to the study, replacing one kilogram of beef with Icelandic Spirulina would save consumers about 1,400 liters of water, 340 square meters of fertile land and nearly 100 kilograms of greenhouse gases released into the atmosphere. Additionally, algae can be consumed in a variety of forms, including as wet biomass or in paste, powder, or pill form. For example, you can use Icelandic Spirulina powder as an ingredient in pasta, pancakes, pastries, or drink Icelandic Spirulina Shake.
Meat’s role in the human diet is important, but its ecological footprint is substantial and harmful. Raising beef cattle requires arable land and feed, and emits greenhouse gases into the atmosphere that contribute to climate change and global warming. One kilogram of beef requires about 1,450 liters of water and 340 square meters of fertile land. Also, producing 1 kg of beef emits about 100 kg of greenhouse gases.
Dr. Asaf Tzakor, Sustainability Department, Reichmann University. Credit: Gilad Kavalerchik
As the demand for animal-derived protein grows, so does the damage caused by the livestock sector. I am looking for
Algae, especially spirulina, is considered one of the most effective food producers on earth and can be cultivated using a variety of techniques. In this study, spirulina was grown in a closed and controlled system using advanced photonic management methods (controlled exposure to the desired wavelengths), completely isolated from the harsh environment of Iceland. increase.
This biotechnology system is highly resistant to fluctuations in environmental and climatic conditions. It can be deployed in a modular fashion in different regions of the world. Furthermore, Spirulina is an autotroph,[{” attribute=””>photosynthesis and a supply of carbon dioxide. Thus, unlike many other alternative protein sources, cultivating this food source removes greenhouse gases from the atmosphere and mitigates climate change.
Dr. Asaf Tzachor, from the School of Sustainability at Reichman University: “Nutritional security, climate change mitigation, and climate change adaptation can go hand in hand. All consumers must do is adopt a bit of Icelandic Spirulina into their meals and diets instead of beef meat. It’s healthier, safer, and more sustainable. Whatever change we wish to see in the world should be manifested in our dietary choices.”
Reference: “Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment” by Asaf Tzachor, Asger Smidt-Jensen, Alfons Ramel and Margrét Geirsdóttir, 7 September 2022, Marine Biotechnology.
DOI: 10.1007/s10126-022-10162-8
