Biotechnology business Vaxas center in Iceland, which runs the production system. Credit: Pétur Gunnarsson, Vaxa Iceland
According to the study, for each kg of beef meat changed with Icelandic Spirulina, consumers will conserve some 1,400 liters of water, 340 square meters of fertile land, and nearly 100 kilograms of greenhouse gases emitted into the environment. Additionally, the algae may be consumed in various kinds, including as damp biomass, or in the kind of paste, powder, or tablet. One can utilize Icelandic Spirulina powder as a component in pasta, pancakes, and pastries, or consume an Icelandic Spirulina shake.
While the role of meat in human diet plans has actually contributed, its eco-friendly footprint is destructive and significant. Raising beef cattle requires arable lands and feedstocks, and discharges greenhouse gases into the environment contributing to climate modification and worldwide warming One kilogram of beef needs around 1,450 liters of water and 340 square meters of fertile land. Additionally, the production of one kg of beef meat results in the emission of about 100 kgs of greenhouse gases.
Dr. Asaf Tzachor from the School of Sustainability at Reichman University. Credit: Gilad Kavalerchik
As the need for animal-source proteins grows, so do the damages caused by the livestock sector. As a reaction, humankind is browsing for unique ways to guarantee its nutritional security, consisting of the supply of alternative protein sources, vitamins, and necessary minerals.
Algae, particularly Spirulina, are thought about amongst the most efficient food manufacturers on earth and can be cultivated utilizing different techniques. In this study, Spirulina is cultivated in closed, managed systems, utilizing advanced photonic management methods (regulated exposure to desired wavelengths), entirely separated from the harsh Icelandic environment.
Spirulina is an autotrophic organism and is dependent on photosynthesis and a supply of carbon dioxide. Thus, unlike numerous other alternative protein sources, cultivating this food source gets rid of greenhouse gases from the atmosphere and mitigates climate modification.
Dr. Asaf Tzachor, from the School of Sustainability at Reichman University: “Nutritional security, climate modification mitigation, and climate change adaptation can go hand in hand. All consumers should do is adopt a little bit of Icelandic Spirulina into their diet plans and meals rather of beef meat. Its healthier, safer, and more sustainable. Whatever modification we wish to see in the world needs to appear in our dietary options.”
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.
According to the research study, for every kg of beef meat changed with Icelandic Spirulina, consumers will conserve some 1,400 liters of water, 340 square meters of fertile land, and almost 100 kgs of greenhouse gases released into the environment. One can use Icelandic Spirulina powder as an active ingredient in pasta, pancakes, and pastries, or drink an Icelandic Spirulina shake.
Raising beef cattle needs arable lands and feedstocks, and releases greenhouse gases into the atmosphere contributing to environment modification and worldwide warming One kg of beef requires approximately 1,450 liters of water and 340 square meters of fertile land. The production of one kg of beef meat results in the emission of about 100 kilograms of greenhouse gases.
All consumers must do is embrace a bit of Icelandic Spirulina into their diet plans and meals instead of beef meat.
The analysis finds that for every single kg of beef meat replaced with a kilogram of Spirulina, one can save nearly 100 kilograms of greenhouse gas emissions, 340 square meters of land, and 1,400 liters of water.
In a current research study led by Dr. Asaf Tzachor, a scientist at Reichman Universitys School of Sustainability, it has actually been recommended that Iceland might play a key function in the future of food production. The analysis highlighted a cutting-edge center in Iceland that cultivates Spirulina algae, a highly nutritious source of protein, iron, and important fatty acids.
A new study, led by Dr. Asaf Tzachor in collaboration with a worldwide team of researchers, has examined an advanced biotechnology system that grows Spirulina. The system, established and run by Vaxa Impact Nutrition, is located at the ON Power Geothermal Park in Iceland, and makes the most of resources available through the Hellisheidi power station, including eco-friendly electrical energy for lighting and power usage, cold and hot water streams for temperature level control, freshwater for cultivation, and carbon dioxide for biofixation.
The research study group found that the nutritional quality of the Spirulina produced by this system is remarkable to that of beef in terms of protein, essential fats, and iron, and can work as a healthy, safe, and more sustainable option to meat in day-to-day diet plans.