The evaluation reveals that for each kilogram of beef that’s changed by one kilogram of spirulina, virtually 100 kilograms of greenhouse gasoline emissions, 340 sq. meters of land and 1,400 liters of water may be saved.
In a current report by Dr. Asaf Tzachor, a researcher at Reichman College’s College of Sustainability, it was urged that Iceland may play a key function in the way forward for meals manufacturing. The evaluation highlighted a state-of-the-art facility in Iceland that cultivates spirulina algae, a extremely nutritious supply of protein, iron and important fatty acids.
A brand new research led by Dr. Asaf Tzachor, in collaboration with a global staff of scientists, evaluated a state-of-the-art biotechnology system rising Spirulina. Developed and operated by Vaxa Influence Vitamin, the system is situated at ON Energy Geothermal Park in Iceland and makes use of the sources out there via the Hellisheidi Energy Plant together with renewable electrical energy for lighting and energy consumption, cold and warm water streams for temperature management, contemporary water for cultivation and carbon dioxide for biofixation.
The analysis staff discovered that the dietary high quality of spirulina produced via this method is superior to that of beef by way of protein, important fatty acids and iron, and may function a wholesome, protected and extra sustainable various to meat on a every day eating regimen.
Biotechnology firm Vaxa’s facility in Iceland, which operates the manufacturing system. Picture credit score: Pétur Gunnarsson, Vaxa Island
In keeping with the research, for each kilogram of beef that Icelandic spirulina replaces, shoppers save round 1,400 liters of water, 340 sq. meters of fertile land and virtually 100 kilograms of greenhouse gases emitted into the environment. Moreover, the seaweed may be consumed in quite a lot of kinds, together with moist biomass, paste, powder, or capsule type. For instance, you should use Icelandic spirulina powder as an ingredient in pasta, pancakes and pastries, or drink an Icelandic spirulina shake.
Whereas meat’s function in human vitamin has been necessary, its ecological footprint is critical and damaging. Elevating cattle requires arable land and uncooked supplies and releases greenhouse gases into the environment that contribute to local weather change and international warming. One kilogram of beef requires round 1,450 liters of water and 340 sq. meters of fertile land. As well as, the manufacturing of 1 kilogram of beef causes the emission of round 100 kilograms of greenhouse gases.
dr Asaf Tzachor of Reichman College’s College of Sustainability. Picture credit score: Gilad Kavalerchik
Because the demand for protein of animal origin will increase, so does the harm brought on by the livestock sector. In response, humanity is searching for new methods to make sure its meals safety, together with provides of other sources of protein, nutritional vitamins and important minerals.
Algae, particularly spirulina, are among the many only meals producers on earth and may be cultivated utilizing totally different strategies. On this research, Spirulina is cultivated in closed, managed techniques utilizing superior photonic administration strategies (managed publicity to desired wavelengths) which can be utterly remoted from the cruel Icelandic setting.
This biotechnological system is very immune to fluctuations in environmental and weather conditions. It may be used modularly in several areas of the world. As well as, Spirulina is an autotrophic organism and depends on it
” data-gt-translate-attributes=”({” attribute=””>Photosynthesis and a provide of carbon dioxide. So, not like many different various protein sources, rising this meals supply removes greenhouse gases from the environment and mitigates local weather change.
dr Asaf Tzachor from the Reichman College College of Sustainability: “Meals safety, mitigation and adaptation to local weather change can go hand in hand. All shoppers have to do is embrace some Icelandic Spirulina of their meals and diets as an alternative of beef. It is more healthy, safer and extra sustainable. No matter change we need to see on this planet, it ought to be manifested in the best way we eat.”
Reference: “Environmental Impacts of Spirulina on a Giant Scale (arthrospira platensis) Manufacturing in Hellisheidi Geothermal Park Iceland: Life Cycle Evaluation” by Asaf Tzachor, Asger Smidt-Jensen, Alfons Ramel and Margrét Geirsdóttir, September 7, 2022, marine biotechnology.
DOI: 10.1007/s10126-022-10162-8
