A high-tech indoor farm is growing microalgae, with the help of the country’s largest geothermal power station in Iceland. Vaxa Technologies has developed a unique system that harnesses energy from the nearby power plant to cultivate these tiny aquatic organisms. This method offers a new perspective on sustainable food production.

Using Geothermal Energy for Algae Production

What makes Vaxa’s facility truly innovative is its integration with geothermal energy. The farm produces microalgae, such as Nannochloropsis and Arthospira (spirulina), which are used for human consumption as well as feed for fish and shrimp. Kristinn Haflidason, the general manager, notes that this is “a new way of thinking about food production.” By utilizing clean energy, cold water, hot water, and CO2 emissions from the power plant, the facility maximizes efficiency and minimizes its environmental footprint.

Microalgae: A Sustainable Food Source

While microalgae have not been widely consumed, they are increasingly recognized for their nutritional value. Unlike seaweed, microalgae are gaining attention as a potential sustainable food source. These organisms photosynthesize, capturing CO2 and releasing oxygen in the process. Haflidason explains, “The algae is eating CO2, or turning the CO2 into biomass. It’s carbon negative.” This process makes the production of microalgae not only eco-friendly but also beneficial for reducing carbon emissions. In addition, the facility benefits from a low carbon footprint, as it requires minimal land and water resources. According to Asger Munch Smidt-Jensen from the Danish Technology Institute, “You end up with a slightly negative carbon footprint,” which highlights the promise of microalgae farming as a sustainable method for food production.

Photo-Bioreactors for Algae Growth

Inside the facility, algae are grown in photo-bioreactors, which simulate sunlight using thousands of LED lights. These lights provide the specific wavelengths of red and blue light that the algae need for photosynthesis. Haflidason explains, “More than 90% of the photosynthesis happens within very specific wavelengths of red and blue light.” Moreover, all growth conditions are meticulously controlled to ensure optimal results. As a result, Vaxa can produce up to 150 metric tonnes of algae annually, with 7% of the crop harvested daily to ensure a continuous supply.

Microalgae as a Solution to Global Food Insecurity

The microalgae grown at Vaxa are rich in protein, omega-3 fatty acids, and vitamin B12. Haflidason believes that scaling up the production of microalgae could help tackle global food insecurity. The algae market is expected to be worth $25.4 billion by 2033, and many companies are exploring ways to use microalgae to reduce CO2 emissions while producing food. For instance, the Danish start-up Algiecel is developing photo-bioreactors that could link up to carbon-emitting industries to capture CO2 while simultaneously producing food and feed.

Exploring the Potential of Microalgae Beyond Food

Beyond food, microalgae also have promising applications in industries like cosmetics, pharmaceuticals, biofuels, and even as a plastic alternative. The Danish Technological Institution is working with the European Space Agency to test whether microalgae can be grown in space. While the potential for microalgae is vast, researchers acknowledge that more development is needed before microalgae become a staple part of our diets.

The Future of Microalgae

Despite its potential, microalgae still require further development. The texture and taste, especially for saltwater varieties, need improvement before they can be widely accepted. Malene Lihme Olsen, a food scientist, believes that more research is needed to fully understand the nutritional value of microalgae. She suggests that microalgae could be added to other foods like pasta or bread to improve texture, taste, and appearance. Olsen also highlights the efficiency of microalgae as a food source, saying, “If you compare one hectare of soy in Brazil, and imagine we had one hectare of algae field, you could produce 15 times more protein a year [from the algae].”

A Step Toward Sustainable Food Production

At the Vaxa facility, I was able to taste the harvested microalgae. While the flavor was neutral and the texture was similar to tofu, Haflidason assures, “We’re not going to change what you eat. We’re just going to change the nutritional value of the foods that you eat.” The processed algae is already being used in bread and smoothies in Reykjavik, demonstrating its versatility as a nutritional ingredient. Vaxa Technologies is leading the way in sustainable food production, using geothermal energy to cultivate microalgae. As research and development in this field continue, microalgae could become a key part of our efforts to address global food security and environmental sustainability.