INDUSTRY LEADERS 08 MAR 2020
On February 20, 2017, the world awoke to a headline cruel headline that should have no place in the 21st-century: Famine had been declared in parts of South Sudan, putting about 42% of the country’s population on the brink of starvation. Aid agencies feared an official famine declaration in South Sudan meant that thousands had succumbed to starvation. This famine was the first to be declared since the 2011 East Africa drought, where an estimated 2.6 million died of starvation between the summer of 2011 and mid-2012. Said to be “the worst in 60 years,” the drought affected the livelihood of 9.5 million people. Meanwhile, Venezuela’s devastating six-year economic crisis has sparked severe shortages of food, fuel, and medicines, where 6 to 8 million people are constantly living under extended spells of starvation, risking long-term damage to their health, humanitarian organizations have warned.
According to last Encovi – Encuesta de Condiciones de Vida, or Living Conditions Survey, 80% of homes in Venezuela are food insecure; driving kids as young as 15 to plunder houses and shops, rob food from passerby in order to support their starving family.
Despite the world’s hard-earned progress against hunger and malnutrition, global hunger numbers are rising to levels last seen in 2010. While hunger is a predictable, treatable and preventable events, when compounded by climate change and conflict, becomes a tough challenge to solve. It is estimated that climate change will expose 600 million more people to hunger and inequality by 2080.
What’s alarming about this estimate is that droughts and floods caused by climate change will be the key factors driving global hunger in the future. As temperatures become more unnatural, and events such as droughts and flooding become more frequent, finding staple foods that can survive on an unreliable water supply will prove to be a challenge.
But there are organizations using advancements in science and technology to support nations where climate change is affecting the agricultural ecosystems.
One such company is food tech start-up Solar Foods, which has created a climate-friendly, protein-rich power made from carbon dioxide, water, and electricity. Solein, a high-protein, flour-like ingredient contains 50 percent protein content, 5-10 percent fat, and 20-25 percent carbs. According to its makers, it looks and tastes like wheat flour, and could become a protein ingredient in existing food such as bread, pasta and plant-based dairy, drinks, and meals after its initial launch in 2021.
Solein was developed in collaboration with VTT Technical Research Centre of Finland and the Lappeenranta University of Technology. It is made by applying electricity to water to release bubbles of CO2 and hydrogen captured from air. Even the electricity used for the processing is carbon neutral, for example, solar, wind or hydropower.
Living microbes are added to this liquid, called growth medium, in a fermenter almost identical to one used in breweries and vineries. More nutrients are added to this liquid mixture including nitrogen, calcium, phosphorus, potassium, etc. These are the same nutrients that plants absorb through the soil.
The microbes in the growth medium eat these nutrients to grow and multiply. As the mixture becomes thicker some of it is continuously removed and dried. The dried powder called Solein protein are whole cells made of up to 65% protein. Solein is similar to that of dried soy or algae.
The production of Solein protein is 100 times more climate-friendly than any known animal or plant-based alternative. It doesn’t rely on large quantities of water or land, both of which will become scarcer in future.
“By hectare Solein yield is 10 times more than photosynthetic plants even if the electricity for Solein production would be from solar panels (that needs quite a bit land area),” said Solar Foods.
“Solein is the most environmentally friendly protein. If it replaces meat in human diet, its climate impact is significant.”
The next goal for Solar Foods is to produce proteins for space flights to Mars. The Finnish company has joined hands with ESA Business Incubation Centre (ESA BIC) Finland to develop an innovative solution for food production in Space conditions and years’ long missions for Mars.