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Green dreams: Algae biorefineries could help in the race to net zero

Green dreams: Algae biorefineries could help in the race to net zero

The world is looking for new solutions to address the challenges we’re facing in the race to net zero. Things we rely on each day, like transport, agriculture and plastics are significant contributors to greenhouse gas emissions.

Enter algae. This diverse bunch of tiny organisms are emerging as a solution to a number of our fossil fuel problems.

Algae are aquatic photosynthetic organisms, which means they use sunlight, water, and carbon dioxide to grow. Examples include seaweeds, microalgae, plankton and phytoplankton. There are thousands of distinct types of algae. And each type has specific uses and benefits that we are only just starting to discover.

 

From pond to pump: Know your algae

Algae fall into two main groups:

  • Microalgae: these are single-celled photosynthetic micro-organisms, which can live in salt or freshwater.
  • Macroalgae: these are multicellular aquatic plants that also photosynthesize. There are three types: green, red and brown. Each has different proteins, carbohydrates and fats which lend themselves to various uses.

Getting to net zero means we need to change our industrial processes. We need to increase efficiency of our traditional agricultural systems. And we also need to expand our ability to produce products like food, fuel and chemicals from new sources that are not reliant on fossil fuels. This is where algae come in.

 

Realizing the potential of algae biorefineries

Algae are promising because they don’t compete for land, freshwater or other precious resources, and produce high yields. They can also help purify the waters in which they grow by removing excess nutrients that lead to poor water quality.

Dr. Anusuya Willis is the Director of our Australian National Algae Culture Collection. She says much of the potential of algae is yet to be realized.

“The future of algae needs to be tempered because of a lack of fundamental research. None of the solutions will happen quickly but we need to make progress,” she says.

Warren Flentje is the Industrial Decarbonization Lead for our Towards Net Zero Mission. Warren believes algae biorefineries could be the solution to several of our challenges. These facilities are similar to traditional biorefineries that process biomass, but algal biorefineries specifically use algae as the raw material. However, this technology is in the early stages of research, and requires more investment before it’s ready to be rolled out.

“Algal biorefineries provide ingredients to make fuel, as well as other products like oils and plastics, and even new proteins for our diets or base products for health or cosmetic end uses,” Warren says.

“We need to do more with less—in our existing systems. And at the same time, we need to be working on the systems of the future.”

 

A sustainable source of bioenergy and biofuels

Biofuels can be a renewable and sustainable fuel for transport. Made from biomass, it can be used as an alternative to fossil fuels. Biomass is material from living things like agricultural crops and waste, animal fats and vegetable oils.

However, growing crops specifically to make biofuel takes up valuable agricultural land, which is already under increasing pressure from our food systems. So, we need new ways of producing the biomass feedstock that go into biofuels. Which is why we are looking at algal biomass and other future feedstocks.

Demand for biofuels is increasing. It’s being driven by increased oil prices and climate change policies. People are already starting to reduce emissions with biofuels by using E10 (regular unleaded petrol with 10% plant derived ethanol) or by using sustainable aviation fuel.

 

Algae as a livestock feed additive

FutureFeed is a supplement for livestock made from a type of native seaweed (Asparagopsis). It can reduce methane emissions by more than 80% in cattle, sheep and goats. This is important because each molecule of methane has 28 times the warming potential of carbon dioxide (on a 100-year scale). This makes methane a potent greenhouse gas for our warming atmosphere.

Asparagopsis seaweed contains bioactives, which are compounds that have a biological effect and can interact with the microbes in a cow’s stomach. They disrupt the normal processes that would lead to the formation of methane gas.

Dr. Michael Battaglia is a Director at FutureFeed and leads our Towards Net Zero Mission.

“FutureFeed, a great Australian innovation, looks promising. But for these solutions to create impact, we need to focus on scaling seaweed cultivation, aggregation and processing,” Michael says.

FutureFeed has been driving commercialization of Asparagopsis, with licensees growing the product. We’re continuing to research and develop the product to drive adoption. However, we need to attract more investment in sustainable seaweed farming and speed up the regulatory process.

 

Seaweed can help tackle climate change and biodiversity loss

Seaweed ecosystems could also become strong nature-based solutions to tackling climate change, biodiversity loss and help protect our coastlines. Kelp is a kind of macroalgae, which creates large underwater forests. Kelp forests cover an area more extensive than coral reefs or rainforests.

Through photosynthesis, kelp use sunlight, water and carbon dioxide to grow. This converts carbon dioxide to organic biomass for short-term storage. If kelp is not grazed, consumed or decomposed, it can be buried in seafloor sediments or transported to the deep ocean. There it acts as long-term carbon removal to help mitigate emissions.

“A lot more work needs to be done in this area to accurately measure the long-term storage of carbon captured via kelp forests,” Anusuya says.

Maintaining healthy seaweed and kelp ecosystems is part of the puzzle in protecting our oceans.

“If we want to use kelp in the ecosystem restoration economy, we need to incentivize kelp protection and restoration through carbon value,” says Anusuya. “But the value of kelp in the carbon cycle is complex and ways to monitor sequestration aren’t yet fully understood.”

 

Challenges of scaling up algal-based solutions

Each type of algae comes with unique challenges. As demand for algae grows, we need to make sure we work to manage cultivation and farming to ensure sustainability.

Microalgae can be grown on land in controlled bioreactors. But for it to be useful, we need to invest in new ways of harvesting algae on a large scale. It is all about understanding how to grow algae in the most efficient way. On the other hand, we can’t control the environments of macroalgae as much, because they grow and are farmed along our coastlines. To unlock the ability of kelp to retain carbon, while restoring balance and boosting biodiversity, we need to follow an ecosystem-based approach to sustainably manage kelp forests and protect the ecosystem.

For all these algae-based solutions, scaling up has challenges. But algae have a role to play in working towards net zero. They can increase efficiency in our traditional agricultural systems, while expanding our ability to produce products like food, fuel and chemicals from new sources. It’s why we are working with research and investment to scale and de-risk some of these solutions to increase adoption.

 

 

 

Algae-Based Ice Cream, A Sustainable Frozen Treat

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

Onshore algae farms could feed the world sustainably

Onshore algae farms could feed the world sustainably

How do we increase food production by more than 50%, on a limited amount of arable land, to feed a projected 10 billion people by 2050?

The solution could come in the form of nutritious and protein-dense microalgae (single-celled), grown in onshore, seawater-fed aquaculture systems.

A paper, “Transforming the Future of Marine Aquaculture: A Circular Economy Approach,” published in the September issue of Oceanography, describes how growing algae onshore could close a projected gap in society’s future nutritional demands while also improving environmental sustainability.

“We have an opportunity to grow food that is highly nutritious, fast-growing, and we can do it in environments where we’re not competing for other uses,” said Charles Greene, professor emeritus of earth and atmospheric sciences and the paper’s senior author. “And because we’re growing it in relatively enclosed and controlled facilities, we don’t have the same kind of environmental impacts.”

Even as the Earth’s population grows in the coming decades, climate change, limited arable land, lack of freshwater and environmental degradation will all constrain the amount of food that can be grown, according to the paper.

 

Microalgae cultivation facility along the Kona Coast of Hawaii’s Big Island.

 

“We just can’t meet our goals with the way we currently produce food and our dependence on terrestrial agriculture,” Greene said.

With wild fish stocks already heavily exploited, and with constraints on marine finfish, shellfish, and seaweed aquaculture in the coastal ocean, Greene and colleagues argue for growing algae in onshore aquaculture facilities. GIS-based models, developed by former Cornell graduate student, Celina Scott-Buechler ’18, M.S. ’21, predict yields based on annual sunlight, topography, and other environmental and logistical factors. The model results reveal that the best locations for onshore algae farming facilities lie along the coasts of the Global South, including desert environments.

“Algae can actually become the breadbasket for the Global South,” Greene said. “In that narrow strip of land, we can produce more than all the protein that the world will need.”

Along with high protein content, the researchers noted that algae provide nutrients lacking in vegetarian diets, such as essential amino acids and minerals found in meat and omega-3 fatty acids often sourced in fish and seafood.

Algae, which grow 10 times faster than traditional crops, can be produced in a manner that is more efficient than agriculture in its use of nutrients. For example, when farmers add nitrogen and phosphorus fertilizers to grow terrestrial crops, about half runs off fields and pollutes waterways. With algae grown in enclosed facilities, excess nutrients can be captured and reused.

Similarly, carbon dioxide must be added to aquaculture ponds to grow algae. Researchers and companies have been experimenting with adding algae to construction materials and cement, where the carbon gets sequestered and removed from the atmosphere. “If we use algae in these long-lived structural materials, then we have the potential to be carbon negative, and part of the solution to climate change,” Greene said.

One challenge is that sourcing CO2 is currently expensive and energy inefficient, but engineers are experimenting with concentrated solar technologies that use mirrors to focus and concentrate sunlight to heat a working fluid, which in turn can be used in direct air capture technologies that capture carbon dioxide from the air.

Also, while algae farming solves many food-related and environmental problems on paper, it can only be successful if people adopt it in diets and for other uses. Adding nutritious algae as a major ingredient or supplement in plant-based meats, which currently rely on less nutritious pea and soy, is one possibility.

Co-author Xingen Lei, professor of animal science at Cornell, and other colleagues have found that when algae is added to chicken feed, hens lay eggs with triple the amount of omega-3 fatty acids as normal eggs.

A follow-up perspectives piece that highlights and expands on the points of this paper, will appear in the October issue of PLoS Biology. Scott-Buechler, currently a doctoral student at Stanford, is a coauthor on both works.

The study was supported by the U.S. Department of Energy and the U.S. Department of Agriculture, among others.

 


 

Source Cornell Chronicle