AGRIVOLTAICS

Posted on 2023/06/21 by secret santa

AGRIVOLTAIC FARMING
https://time.com/rethinking-food-environment
https://reuters.com/agrivoltaics-solar-power-producing-food
https://cp24.com/growing-food-under-solar-panels
Researchers looking at growing food under solar panels
by Ritika Dubey / May 27, 2023

“Lawns, backyards and roofs could be used to produce both solar power and fresh vegetables, University of Alberta researchers say. Guillermo Hernandez, a soil scientist, and Camila Quiroz, a research intern from Peru, are looking into growing crops under solar panels to improve the use of space in cities and farms. “We know how to generate electricity from sunlight. We also know how to grow crops,” says Hernandez. “But the question is, can we do the two things in the same space?”

“Guillermo Hernandez, a soil scientist, and Camila Quiroz, a research intern from Peru, look over their plants in a research room used to simulate sunlight”

Crop harvesting under solar panels is called agrivoltaics, a relatively new concept to improve land-use efficiency by producing energy and food in the same spot. In a 25-day experiment, Hernandez and Quiroz grew batches of spinach under three systems – thick solar panels, thin solar panels and without solar panels. The researchers used simulated sunlight in a small room at the university during the Alberta winter. Quiroz, who is studying energy engineering in Peru, says there weren’t any significant differences in taste or nutrition between the spinach grown under solar panels and the batch grown under simulated sunlight. “I ate some of the solar panel-grown spinach,” Quiroz says. “They were sweet. The taste was perfect.”

“Types of agrivoltaic systems that have been deployed commercially”

However, the solar panel-grown plants were smaller than the batch grown without the panels. Quiroz says a “little more time” under the panel would help them mature better. The researchers are conducting a lab analysis to determine the exact nutritional composition of the three batches, and will be publishing the results in the coming weeks. Quiroz says agrivoltaics is about more than just optimizing land area.

The fast-growing US solar industry is now using sheep instead of lawnmowers to save on costs while also mutually benefitting sheep farmers with a new source of revenue. @mhirtz has more https://t.co/inFiEW50Iz pic.twitter.com/7geQPKlksT

— Bloomberg (@business) June 26, 2023

Solar panels create a microclimate underneath them, shielding plants from direct sunlight and fostering the right temperatures. Greens, berries and broccoli are among the foods that grow well under solar panels. Quiroz says solar panels could also contribute to higher crop production for certain foods and improve water efficiency. “Another benefit is the increase the solar energy generation,” Quiroz says. An International Energy Agency report this year said investors are increasingly gravitating towards solar-powered projects, outpacing the spending on fossil fuel projects for the first time.

Hernandez says even though the initial cost of installing solar panels could be high, agrivoltaics has the potential to become a part of the urban landscape in Canada. “The connection with food is missing in some urban areas.” He says agrivoltaic farming would teach people to grow fresh produce while harnessing solar energy on balconies, backyards and smaller areas. “People will be able to witness growing their own food, and they will feel more connected to where their food is coming from.”

Some provincial governments have been giving rebates and grants to households and institutions for installing solar panels. Other countries, including South Korea and France, are also experimenting with agrivoltaics. Hernandez says the next step is to secure funding for research on other vegetables and explore how solar panels work outdoors and at differing heights and angles. He is also working on a guide for agrivoltaic farming, which would include a list of crops that can be grown under solar panels.”

“Solar Foods, a Finnish firm, has developed a non-traditional vegan protein”

MICROBIAL PROTEINS
https://esa.int/Food_out_of_the_thin_air
https://food.ndtv.com/news/protein-made-from-thin-air
Finnish Start-Up Creates Revolutionary Protein Made From “Thin Air”
by Toshita Sahni / June 02, 2023

“Many people around the world are concerned about the future of food in the face of rising global temperatures. This concern has also translated into efforts to uncover and develop alternative food sources. In this regard, Solar Foods, a Finnish company, seems to have made promising progress. At an event in Singapore, the startup recently unveiled Solein, a type of vegan protein. This non-traditional yet ‘natural’ protein has been produced using air, water, electricity and microbes. It can apparently be used to make dishes ranging from pasta and noodles to bread and spreads. Solein is reported to visually resemble turmeric powder and has a nutty taste. Its flavour is also said to have a “pleasant note of umami.” According to the company’s website, it is made up of 65-70% protein, 5-8% fat (primarily unsaturated fats), 10-15% dietary fibre and 3-5 % mineral nutrients. In terms of nutritional value, Solein can provide iron, fibre and B vitamins.

“Solein is said to resemble turmeric”

In the press release for the launch event, the company has briefly explained how exactly it is made: “Solein is produced using a bioprocess where microbes are fed with gases (carbon dioxide, hydrogen, and oxygen) and small amounts of nutrients. The bioprocess resembles winemaking, with carbon dioxide and hydrogen replacing sugar as the source of carbon and energy, respectively.” What makes Solein potentially revolutionary is that it does not depend on agriculture, weather, or climate. The company has clarified that “it can be produced in harsh conditions such as deserts, Arctic areas, even space. The process does not require animals or photosynthetic plants.” Solar Foods CEO and partner Pasi Vainikka told Bloomberg that “Solein won’t be widely available until 2024 at least when a small-scale proof-of-concept plant is fully operational. The glacial pace of approvals is one factor that’s slowing its rollout. Singapore is the only jurisdiction that’s given Solein the green light. Approval in the European Union isn’t expected before 2025.” Bloomberg also reported that, at present, the company is collaborating with food companies and restaurants to incorporate the product in dishes, or as an alternative dairy ingredient.”

CELLULAR FARMING
https://futurism.com/solar-foods-alternative-protein-carbon-dioxide
https://techcrunch.com/2022/09/05/solar-foods-solein/
Solar Foods wants to replace industrial animal farming with protein harvest
by Natasha Lomas / September 5, 2022

“Fermentation has a long, rich history in food production, from beer and wine to yogurt and cheese, leavened bread and coffee, miso and tempeh, sauerkraut and kimchi, to name just a few of the tasty things we can consume thanks to a chemical process thought to date back to the Neolithic period. But if this 2017-founded Finnish startup, Solar Foods, has its way, fermentation could have a very special place in the future of human food too. The industrial biotech startup is working on bringing a novel protein to market — one it says will offer a nutritious, sustainable alternative to animal-derived proteins. The product, a single-cell protein it’s branding Solein, is essentially an edible bacteria; a single-cell microbe grown using gas fermentation. Or, put another way, they’re harvesting edible calories from hydrogen-oxyidizing microbes.

“Technically it’s like a brewery,” explains CEO and co-founder Dr. Pasi Vainikka in an interview with TechCrunch. “Like fermentation technologies are. It’s not that strange [a process] — there is this one difference, which is the feedstock.” The production of Solein requires just a handful of ‘ingredients’: Air, water and energy (electricity) — which means there’s no need for vast tracts of agricultural land to be given out to making this future foodstuff. It could be produced in factories located in remote areas or inside cities and urban centers. Nor indeed are other foods needed to feed it to create an adequate yield, as is the case with rearing livestock for human consumption. So the promise looks immense. (As Vainikka argues: “Land use and energy use are the two main problems of human kind — and the rest follows from these two.) Nutritionally speaking, Solein resembles some existing foodstuffs — sitting between dried meat, dried carrot or dried soy in terms of the blend of vitamins, amino acids, proteins (overall, it’s 65% protein), per Vainikka. “So it’s very familiar but it’s a bit [of a] new combination,” he suggests, adding: “The taste is very mild, very neutral.” (A mild taste may not sound especially scintillating for the tastebuds but it means it’s easy to include as an ingredient in a wide range of foods without the need for a strong flavor to be masked.)

While Solar Foods has essentially discovered a new species through its fermentation process, the microbe itself obviously hasn’t just appeared on planet Earth — and is likely very ancient; perhaps even hundreds of millions of years old. So there’s a fascinating blend of old and new coming together in the startup’s bioreactor. Why is finding new forms of protein important? The problem Solar Foods is aiming to tackle is that the environmental costs of livestock-based meat production are indisputably massive — whether you’re talking unsustainable land and water use; climate-heating emissions and pollution; or animal welfare concerns. But what if you could produce billions of nutritious meals without the need to deforest huge swathes of land and slaughter masses of livestock to produce the food? What if humanity could feed itself and stop consuming the planet in the process? That’s the promise and the core differentiator that Solar Foods claims vs. animal-derived proteins. If you compare Solein to the growing gaggle of plant-based meat alternatives, they do still rely upon land being farmed to produce the necessary plants — whether soy or pea or oat, etc. — that form the basis of their products. Although they need far less land than meat production requires so the environment upside is still very real.

“A Solar Foods bioreactor for producing Solein”

But Solar Foods sees itself blending into this competitive mix — selling Solein to companies producing plant-based foods as another ingredient they can use to cook up nutritious, environmentally friendly meals. “Cereals, vegetables, fruits, herbs aren’t going anywhere,” says Vainikka, discussing how Solein might fit into an evolved food production system. “So if we go back to the original problem — 80% of all the problems that have to do with food, whether it’s loss of natural habitat or forest loss or whatever, has to do with the industrialized animal production … So actually Solein could solve 80% of the problem but 20% of the calories because mostly we are, on a calorie basis, eating carbohydrates.” And if you’re excited about the promise of lab-grown meat — which is also seeking to delink protein production from land use — Vainikka says the startup is supportive of such efforts since, once again, it’s spying potential customers as he says cultivated/lab-grown meat producers could use Solein to feed the cell cultures they’re using to grow slaughter-free steaks. So use cases for Solar Foods’ edible bacteria look broad, provided people are willing to eat it (or have it fed to something in their food chain). Conceivably it could even be used as a feedstock for livestock — although the startup’s messaging is focused on the need to transform a broken food system and enter “the era of sustainable food production,” as its website puts it.

“Solar Foods CEO, Dr. Pasi Vainikka (left) and CTO Juha-Pekka Pitkanen”

It is also working on developing a closed-loop system in which the sole byproduct of its production process — water containing bits of the Solein protein — would be continuously recycled back into production of more of the foodstuff. And if it can pull that off, the edible bacteria could potentially function as a life support system for humans on space missions where the timescales are too long for astronauts to rely on food supplies brought with them from Earth (such as, for example, a mission to Mars). “The specific thing that we think is different in what we’re doing — compared to anything else on the market today — is that we don’t use any agriculture in the foods,” Vainikka tells TechCrunch. “Electricity and carbon dioxide are the main ingredients — instead of sunlight and carbohydrates or oils. So that’s the fundamental point where the disconnection of food production from agriculture happens. “That’s our thing. And the reason to do that is once you can delink the connection between use of land and land-use impacts and food production then basically all the environmental benefits fall on your lap that there can be in relation to food production.”

Down here on Earth, being able to unhitch food production from the vagaries of seasonal weather and other factors that can have major impacts on agricultural yields — such as pests, natural disasters, issues with supply chains specific to farming and so on — is another touted advantage for Solar Foods’ approach. “Security of supply … consistency and quality,” says Vainikka, checking off some of the added advantages he says the edible protein offers vs. traditional farming, i.e., on top of the massive heap of land-delinking-based environmental gains which could — for example — support a mass reforestation of farm land, promoting biodiversity and fighting global warming since trees suck up CO2. Solein looks like a no-brainer on the environmental front. But one key component of its production — energy, i.e., electricity — is facing supply issues of its own in Europe at present in the wake of Russia’s invasion of Ukraine. (Russia being a major but unreliable supplier of gas to Europe.) Solar Foods’ long-term bet is on energy production costs being brought down (or, well, stabilized) by widespread access to cheap renewables — such as wind and hydro energy in the north of Europe and solar in the sunny south. Thing is, for now, the European energy markets are typically structured so that the wholesale price of energy is linked to the cost of the most expensive type of energy (fossil fuel derived) despite there already being a fair amount of renewable energy available which is far cheaper to produce. (Hence why if the price of gas goes up the wholesale price of energy rises, and the bill payer must pay more even if their energy supplier sources their energy from cheaper to produce renewable sources.)

Since the Ukraine war started, Europe has been facing an exacerbated supply vs. demand issue. And over the past several months it’s been hard for Europeans to escape energy price spikes as their governments have sought to reduce reliance on Russian gas imports — shrinking energy supply options and helping keep war-spiked wholesale prices high. The coming winter looks very grim, with Russia recently electing to entirely shutter gas exports via its Nord Stream pipeline to Germany in what looks like an attempt to weaken Western support for the pro-Ukraine sanctions. So energy supply in Europe has become a weapon of economic war. It’s an incredibly volatile situation but one thing is clear: Europe’s ‘competitive’ marginal-cost-based energy markets are in desperate need of structural reform — to reflect the cheaper production costs of renewables and ensure consumers and businesses aren’t at the mercy of fossil fuel volatility and cripplingly high prices linked to Russian aggression. But, in the meanwhile, with electricity being a key component of Solar Foods’ process, the startup is having to manage what Vainikka — who has a background in energy economics that he says allows him to understand where the markets are headed — refers to with classic Nordic understatement as “turbulence.”

He suggests Solar Foods may therefore need to wait out the current energy crisis before it’s able to scale commercial production of Solein in a way that’s economically viable — though it’s banking on Europe being able to find a way through to more stable electricity prices in the not too distant future. (In recent days, the Commission has said it will be coming with an emergency reform plan to curb energy prices — both in the short term and over the longer run, to ensure prices reflect cheaper renewables.) “At the moment we shouldn’t make electricity supply agreements for our factory. We can’t be on the market today to make those agreements,” confirms Vainikka. “Because of this [energy price volatility] — it’s a fact. The second [thing] is we are quite happy that we are not fermenting natural gas — we are fermenting electricity. So we have an opportunity to make a good deal after turbulence. We need to replace fossil fuels with electricity so we need a lot of new generation capacity which is also a problem in the market but we’re confident that this works,” he adds. “Unfortunately there is this turbulence now.” Solar Foods is pressing on regardless of the current energy crisis.

It’s in the process of building its first factory — actually a demo facility, as a step on the road to future commercial scaling up of Solein production — at a cost of around €40 million, drawing on backing from a number of VC funds since 2017, over seed and Series A rounds, as well as raising debt financing (such as €15 million from Danske Bank Growth earlier this year). The demo facility at least won’t have major energy requirements to run. (Although he says it’s still holding off on signing an energy supply contract for now.) “We’ll manage the turbulence but of course it would be better for it not to continue too long,” says Vainikka. “We’re using this demo [facility] operated by one wind turbine to prove that this scales — but the real factories would be 100x larger in terms of energy use, 50x larger — and it would need rather 50 turbines to run a huge facility that will produce half a billion meals. Then you must get a good [energy supply] contract and if we were investing into that factory now it might be postponed because of the turbulence.” With the demo factory set to come on stream in 2023, Solar Foods’ hope is the first consumer product containing Solein will be on the market by the end of next year (or, failing that, in early 2024).

Which global market will get the first commercial taste of the novel protein will depend on regulatory clearances. Solar Foods has applied for clearance in multiple jurisdictions but can’t predict whether regulators in Europe or the U.S. or Asia will be first with approval, given variances in this process. (But Vainikka says it’s possible the first clearance could happen this year.) What the first product for sale to consumers that contains Solein will be also isn’t yet clear. Vainikka suggests a few possibilities — such as that it could be added to existing foods like breakfast cereals or vegan meals for fortification purposes (owing to its vitamin and mineral content, such as iron and B vitamins); or as a main ingredient in plant-based meat replacement products, replacing stuff like pea protein. Or he says it could be used as an egg replacement in pasta or pastry production. Or as a principle ingredient in ice cream or yogurt (or even to make a spreadable faux cheese). “We leave the final formulation and product development for our customers so that we can empower them to renew categories,” he suggests. “And make having a food an act for good. Frankly as a company we think that it might be a good idea to focus on what we master — which is this conversion-fermentation; producing this ingredient and so that it would have the functionalities needed for food products,” he continues, expanding on Solar Foods’ decision to stay in its biotech lane.

“There are so many, so huge, or so experienced or so old [food] companies on the market who have already access to the consumer, all the experience regarding textures, product development regarding all kinds of plant-based ingredients and so on. So when we introduce Solein into the market you would not only need to get everything right, what we are doing and mastering now, but also the final product — of course taste and texture is decisive. So that’s a heavy investment program that we’ve dived into,” he adds, emphasizing the still extensive range of requirements for developing a product that’s designed even to be an ingredient in processed foods that people eat. “Nutrition must be there … then second is safety, then functionality, of course — how it works and forms texture — and then scaling and production technology; who has it, how does it work, is it scalable, and how does the supply chain work — so who’s really the gatekeeper? So this we are in the middle of now … A lot will happen in the next 12-16 months.” While Solar Foods won’t be a food product maker itself it does have an R&D lab where it carries out culinary experiments with its product — and images on its website show a selection of demo foodstuffs, from chicken-style chunks served with pasta to soup, bread and a breakfast smoothies, all with a distinctive rich yellow hue. In its refined form — i.e., after it’s passed through Solar Foods’ electrolyzing and fermenting bioreactors and been dried — Solein takes the form of a yellow powder (the hue is down to betacarotene it naturally contains). The strong color makes it looks a bit like a custom blend of turmeric and cumin.

But tastewise it’s nothing like that strong. Per Vainikka, one expert taster who sampled it suggested it was akin to dried carrot. But whether you’re a fan of carrots is beside the point; he emphasizes that the taste is mild enough that it can be easily masked in whatever food product it was being incorporated into — just without the added nutrients going anywhere. For example, in the sample case of adding Solein to pasta, Vainikka says it would — nutritionally speaking — be akin to eating, say, a plate of spaghetti bolognese with all the nourishment derived from an animal-based ingredient but without the need to have any minced meat on the plate. Which, well, might take some swallowing for those used to consuming traditional (and oftentimes culturally significant) recipes. (An Italian I described this meatless but nutritionally meat-like pasta dish to at a dinner party I attended recently was visibly shocked at the prospect and a second Italian she started to explain the concept to responded by suggesting we should focus on having fun eating the actual food on our plates instead of talking about, er, such high-concept stuff, so, well, there may be some acceptance humps in the short term.) But as plant-based faux meats advance in taste and texture it’s easy to envisage creative food producers being able to whip up something that has a meat-like taste and texture and — thanks to the addition of Solein — is also imbued with similar levels of protein, iron and vitamins as actual meat. And that could be a strong selling point for consumers, especially with the current food fad for high-protein eating.

Other food ideas Solar Foods has been experimenting with in its labs are ‘cheese’ ball lollypops, mayonnaises and dressings, pancakes and plenty more besides. Vainikka says he hopes the first commercial food to contain the ingredient won’t be a burger — since there are so many meat-alternative patty options out there already. But he suggests it could be a “meat-like bite” — something akin to a nugget — such as might be be served in an Asian hot pot or similar. “Then yogurt, ice cream, soup, bakery pastry application is something that might go first,” he postulates. “You could imagine it could be a frozen food, fresh or even on the street kitchen of an Asian city,” he also suggests, saying the startup is keen to branch out and “appreciate different food cultures on the planet” — so it can “try to explain how Solein could be an ingredient in different kinds of dishes from the Asian hot pots to burger patties to soups or pastries or whatever.” Food is of course not only cultural but individual tastes can be hugely personal — and/or political. So once Solein leaves Solar Foods’ factories and arrives in customers’ commercial kitchens that’s where all these localizing product and branding challenges will really kick in — as buyers will have to work on figuring out how best to blend it in with other taste and cultural considerations or indeed make its presence stick out loudly (at least on the packet) where shouting about sustainability benefits might be the best way to reap big sales in their particular target market. One thing looks clear: The future of food won’t be dull — or even uniformly yellow hued. A full rainbow of possibilities for alternative eats are coming down the pipe — and the environmental challenges we face, as a species, demand we find the appetite to consume them.”

PREVIOUSLY