Vaxa Technologies uses geothermal energy to cultivate microalgae on Iceland’s indoor farm

In an advanced indoor farm located in Iceland, where geothermal energy abounds, scientists are pioneering the cultivation of microalgae. This development by Vaxa Technologies, a leader in global food and climate technology, is being eyed as a promising, eco-friendly food source suitable for human and animal consumption.

The cultivation process involves photobioreactors—small vessels equipped with artificial lighting to facilitate photosynthesis. The vibrant pink and purple hues from the LED lights add a touch of the future to the facility, reminiscent of methods long used in seaweed farming, now optimized with modern, energy-efficient technology.

Kristinn Haflidason, general manager at Vaxa, expressed to the BBC the revolutionary aspect of their approach: “It’s a new way of thinking about food production.” In Reykjavik, the capital of Iceland, Vaxa not only grows Nannochloropsis, a type of microalgae for human consumption and aquatic farming feed, but also produces spirulina—derived from the blue-green algae Arthrospira—which is a nutrient-rich supplement known for its high protein, vitamin, and mineral content.

This initiative not only boosts health but also benefits the environment significantly. The algae absorb carbon dioxide emissions from a nearby geothermal power station, which channels the CO2 directly to the farm. “The algae is eating CO2, or turning the CO2 into biomass,” explained Haflidason, highlighting the operation’s carbon-negative impact.

The integration of geothermal energy extends the environmental benefits further, providing not just electricity, but also thermal energy necessary for the algae cultivation, thereby minimizing the carbon footprint.

Optimizing the growth process through machine learning, Vaxa ensures efficient use of resources, reporting the harvesting of approximately 7% of the microalgae crop daily with an annual production potential of around 165 tons. With projections showing the market could value at $25.4 billion by 2033, Vaxa is planning significant scale-ups to meet future demand.

The benefits of microalgae extend beyond mere nutrition; they offer potential in renewable energy and biodegradable plastics. However, the commercial introduction of microalgae-based products might be delayed as taste and texture enhancements are underway, according to Asger Munch Smidt-Jensen, a food technology consultant and study co-author.

Local application of this innovation is already seen in Reykjavik, where a bakery incorporates Vaxa’s spirulina into its bread, and a local gym uses it in smoothies. Haflidason notes, “We’re not going to change what you eat. We’re just going to change the nutritional value of the foods that you eat.”

This initiative points to a sustainable future where food production aligns seamlessly with environmental stewardship, exemplifying a significant shift towards sustainable dietary solutions.