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Tag: nutrient-rich soil

Algae-Based Ice Cream, A Sustainable Frozen Treat

Posted on by dishanth
Algae-Based Ice Cream, A Sustainable Frozen Treat

With the worry about climate change and the shift towards more sustainable diets, Algae-based ice cream, we’ve seen a lot of changes within the food industry over the past few years, from beyond meat to a rise in non-dairy milk such as oat, almond, soy, and more. The newest trend that will be hitting the grocery store shelves near you is algae based ice cream.

That’s right, Sophie’s BioNutrients, a food tech company developing 100% plant-based and sustainable alternative protein for the industry, is now developing a vegan ice cream made from chlorella protein. Chlorella protein is a pure protein flour that is made from microalgae. The company partnered with the Danish Technological Institute to make this algae-based ice cream.

Making the chlorella protein involves naturally cultivating chlorella vulgaris (a species of green microalga). The microalgae are grown using bioreactors, limited amounts of water, and local food waste (including spent grains or okara, waste from tofu makers). The chlorella is harvested within three days in a protected environment. The algae-based ice cream is developed by mixing the chlorella protein with sugar, coconut oil and other ingredients. Not only does this algae-based ice cream mimic the natural texture, but it also holds a complete nutrition profile. This algae-based ice cream is high in B12 and iron. Who knew that ice cream could be good for you? Furthermore, it can also be made into various different flavours of vegan ice cream.

Unlike lactose ice cream, whereby dairy cows need at leave 0.7m of feed space, cultivating microalgae uses about 0.02 hectares of space. The microalgae grown by Sophie’s BioNutrients also don’t require fertilizers, herbicides, antibiotics or other products to make the protein.  Sophie’s BioNutirent is also committed to enabling a circular economy by finding a purpose for spent grains (waste from breweries) and molasses (waste from sugar refineries)

Sophie’s Bio Nutrients has also recently teamed up with NewFish, a biotech and commercialization venture that ferments New Zealand microalgae to create new sustainable foods. The two companies are working to advance microalgae protein research and product development. Together, they are working to overcome the challenges of obtaining sufficient microalgae strains and scaling production capacities. The companies hope to bring enough global supply to increase the availability of stainable foods made from microalgae.

Besides the nutrient benefits that microalgae provide, many food companies are looking to utilize algae because of its abundance worldwide. It can be found in various environments worldwide, including salt, brackish waters, and snow. Marine algae also don’t require soil, irrigation or fertilizer; their cultivation doesn’t compete with agriculture for arable land and freshwater. Furthermore, cultivating algae doesn’t lead to fertilizer runoff. It also grows ten times faster than conventional crops. Experts say that using microalgae could potentially increase global food production by over 50%. It not only provides omega-3 fatty acids that can be found in fish, but it also has minerals and amino acids that are often missing in vegetarian diets.

Another significant benefit of using algae to produce food is that microalgae are known as the most efficient biological sequesters of carbon dioxide. It is said that when used in bioreactors, algae is 400 times more efficient at removing CO2 from the atmosphere than a tree. The algae require carbon dioxide to grow, which provides a win-win solution for everyone.

Thinking about algae-based ice cream may not be the most appetizing thing we can think of, but what does it matter when it’s crushed into a powder and mixed in with other ingredients? If this is the way to sustainable foods, then I think we are on the right track. I look forward to seeing the algae-based ice cream on the grocery store shelves soon.

 

 

 

 

Source  Happy Eco News

Sustainable Mushroom Coffins – Human Compost

Posted on by dishanth
Sustainable Mushroom Coffins – Human Compost

Sustainable Mushroom Coffins

Mushroom coffins are made from mycelium, the vegetative part of fungi. The mycelium is grown around a mold of the desired shape and then dried, forming a sturdy, biodegradable material that can be used as an alternative to traditional coffins. These coffins are available in various shapes and sizes and can even be customized to suit individual preferences.

The coffin is designed to decompose quickly and enrich the soil. When buried, the mycelium in the coffin will break down organic matter, including human remains, into nutrients and minerals that nourish plants. It can also improve soil quality by breaking down toxic chemicals and pollutants in the soil, making it healthier for future growth.

 

Benefits Compared to Traditional Coffins

Reduced Carbon Emissions: Traditional coffins made of wood and metal are known to produce large amounts of carbon emissions during production and transportation. On the other hand, sustainable mushroom coffins are made of natural materials and require less energy to manufacture, resulting in lower carbon emissions.

Cost-effectiveness: Sustainable mushroom coffins are also more cost-effective than traditional coffins. While traditional coffins can be expensive due to the use of expensive materials and the cost of labour, mushroom coffins are much cheaper to produce, making them more affordable for families looking for sustainable alternatives.

Sustainable Use of Natural Resources: Sustainable mushroom coffins are also better for the environment because they utilize renewable natural resources and do not require harmful chemicals or pesticides to grow. Additionally, they help reduce the waste generated from traditional burial practices.

 

Composting Human Remains

Human compost is converting human remains, such as bones and tissue, into nutrient-rich soil using the same principles of composting used to fertilize gardens. It involves placing the body in a container filled with organic material like wood chips, straw, or sawdust. Oxygen and moisture encourage decomposition, resulting in nutrient-rich soil that nourishes plants.

Human compost is a more sustainable option than traditional burial and cremation practices. Traditional burial practices involve embalming fluids containing harmful chemicals that can seep into the soil and water supply. Conversely, cremation requires large amounts of energy to burn the body, which contributes to carbon emissions.

Human compost produces significantly less carbon emissions than traditional burial and cremation practices. Unlike cremation, human composting does not require high levels of energy use. Instead, the decomposition process occurs naturally, requiring only minimal energy input.

Human compost produces nutrient-rich soil that can be used to grow plants, trees, and other vegetation. This helps to replenish the soil and promote healthy plant growth.

The use of compost from human remains also helps prevent soil erosion. This is because compost has properties that help to retain moisture and reduce runoff, which can help prevent soil erosion.

If you are interested in using sustainable death practices like sustainable mushroom coffins and human compost, it is important to research and find a provider that offers these options in your jurisdiction. Discussing these options with your loved ones is also important so that your wishes can be honoured when the time comes.

While death is a reality for all of us, we can still make choices that positively impact the environment even after we are gone. By choosing sustainable death practices, we can make a more meaningful contribution to the planet, leaving behind a legacy of environmental consciousness and stewardship.

 

 

 

 

Source   Happy Eco News