Although carbon dioxide may be the primary source of our planet’s climate change, it can also become an almost limitless source of protein, carbohydrates, and fat, feeding the planet’s growing population.
According to RCO News Agency, With the decrease of valuable resources and the emergence of environmental risks, it becomes necessary to reduce dependence on traditional agriculture. Although modern agriculture has been extremely beneficial for feeding the world’s population, the system is vulnerable to catastrophic risks, and unsustainable agricultural practices have undeniably affected the planet.
According to Advanced Science News, “Juan García Martínez”, research director of the non-profit organization “Alliance for Feeding the Earth in Natural Disasters” (ALLFED), said: Converting non-edible raw materials such as straw, wood or carbon dioxide into food has the ability to meet the needs of the world’s population. provide nutrients and calories while increasing the resilience of the global food supply by reducing dependence solely on agricultural resources.
Although ALLFED’s primary mission is to ensure food security in the event of large-scale disruptions, Martinez emphasized that non-agricultural food production systems are also beneficial beyond crisis scenarios. According to Martinez, they can minimize or eliminate risks such as trade restrictions, environmental degradation, inclement weather, climate change, pathogens and pests.
He added: They can help make food systems more resilient, reduce land use, reduce water consumption and overfishing, and even provide food in more difficult situations such as space missions or humanitarian efforts.
Due to the increase in the number of people on the planet, more calories are needed, which traditional agriculture is having trouble meeting. Martinez continued: As the world’s population increases, the need for sustainable and nutritious food also increases, and this is where non-agricultural and closed environment production methods come in.
If implemented on an industrial scale, non-agricultural food production technologies can serve as a reliable backup plan in the event of climate shocks, environmental threats, trade disruptions, and worse-case scenarios such as sudden reductions in sunlight due to volcanic winter or nuclear winter. For example, wood and inedible plant residues can be converted into sugar, and oil and coal can be rendered into fats and proteins through well-established industrial processes.
Factories do not necessarily need to be built from scratch. Paper mills and sugar cane and corn refineries can be repurposed to convert plant biomass into sugar, fat and protein to save time and money.
Although carbon dioxide may be the primary source of the planet’s climate change, it can also become an almost limitless source of protein, carbohydrates, and fat, which the body needs to thrive. Today, there are pioneering companies using carbon dioxide to produce high-quality protein or butter substitutes, and some are using it to produce sugar, Martinez noted.
Protein made from gas fermentation by microorganisms such as bacteria, yeast, algae, and fungi is on the rise, and several companies are using carbon dioxide to produce high-quality, single-cell protein alternatives to soy, dairy, meat, and eggs. Other companies have focused on producing single-cell proteins from methane, a potent greenhouse gas.
These microbial protein powders can be added to bread, pasta, meat and plant-based dairy or used as a protein supplement such as whey powder, but cost is a major barrier. However, Martinez believes that things will change.
He added: “Singapore is currently ahead in this game.” In Singapore, proteins made from carbon dioxide have been commercialized because they are interested in increasing their food sovereignty, and this provides a way to obtain food from very limited land so that they are not completely dependent on food exports.
Martinez continued: “Although many of these foods can significantly increase food resilience and sustainability, more research is needed on their health effects, their economic effects on agricultural workers, and justice in transition processes to ensure their usefulness.” From traditional foods to industrial ones that require less labor.
This research was published in “Trends in Food Science & Technology”.
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