Tag: food

Agrivoltaics

Using vertically mounted bifacial modules allows for more arable land. And if you don’t know what bifacial solar panels are, they can collect solar energy from both sides of the panel. This type of installation would work particularly well in areas that suffer from wind erosion, since the structures reduce wind speeds which can help protect the land and crops grown there. The bifacial panels also can generate more power per square meter than traditional single faced panels and don’t require any moving parts. Then there’s also the option of mounting panels on stilts, which allows farming machinery to pass underneath. In this design you have to maintain a certain clearance between rows to protect the stilts from the machinery, so there is a modest arable land surface loss, usually 3-10%.

2022-09-14: A similar thought process is to combine solar with dams.

Utilizing even small tracts of water can yield outsized benefits. EDP’s Alqueva array, for instance, takes up just 0.016% of the reservoir total surface area. The relative footprint is even smaller when taking into account the reduced need for transmission infrastructure, as the project can plug into the dam’s pre-existing lines.

Moreover, panels and water can have a symbiotic relationship. Modeling the effects of floating panels on water reservoirs found that floating solar panels could reduce evaporation of the water beneath them by 42%. Conversely, solar panels lose generating capacity as they heat up, and the water helps keep panels cool — and 10% more efficient.

2023-06-26: Luminescent Solar Concentrators strike a good balance of energy / agricultural performance.

The idea of Agri-LSC is to allow visible light that crops use for photosynthesis to pass through the panel, while capturing wavelengths of light that are unusable for plants, like infrared and ultraviolet, and converting them into electricity or even transforming them to aid with crop growth. UbiGro is a transparent film that implements a method of LSCs to increase yield for everything from strawberries to cannabis by 20%. They recently teamed up with the solar module company Heliene to add UbiGro film to solar panels, simultaneously generating electricity from low light while aiming to increase plant yield.

https://www.youtube.com/watch?ww-_U7_oQbY?t=325

Casein Fermentation

Vegan cheese has been quite disgusting to date. But not the mozzarella that I tasted. The missing ingredient has been the casein protein of milk (and until now, it could only be had from milk). Melding innovative microbial fermentation science and traditional cheesemaking, New Culture’s mozzarella is the first animal-free cheese to melt and stretch. When I tasted it, it tasted, smelled, and stretched like milk cheese. The cheese is healthier (cholesterol and lactose-free) and better for the environment: of all food products, cheese requires the most water and is 3rd in greenhouse gas emissions and land use. Producing cheese from casein fermentation rather than animal milk reduces greenhouse gas emissions, and land and water usage by orders of magnitude, making the New Culture approach radically more climate-friendly than animal farming.

2023-03-13: A bit more progress

28 companies have sprouted up to develop milk proteins made by yeasts or fungi. The companies’ products are already on store shelves in the form of yogurt, cheese and ice cream, often labeled “animal-free.” The burgeoning industry, which calls itself “precision fermentation,” has its own trade organization, and big-name food manufacturers such as Nestlé, Starbucks and General Mills have already signed on as customers.
The dairy industry, with its clout and hefty lobbying budget, may not agree there is room for everyone: In 2022, US cow dairy had ceded 16% of all retail milk sales to plant-based milk. Plant-based milk companies also may not welcome the competition, especially if cultivated dairy products are positioned as more sustainable and less resource-intensive. A glass of almond milk takes 90 liters of water to produce.

Haber-Bosch

50% of the nitrogen in our bodies came from the Haber–Bosch process. It’s in every protein and every strand of DNA. Ponder that — “50% of the nitrogen in your blood, your skin and hair, your proteins and DNA, is synthetic.” The Haber-Bosch process catalyzes the production of ammonia (NH3) from N2 and H2 gas. We need “fixed nitrogen”, available to our organic chemistries as atomic nitrogen. It is the limiting factor for the growth of all food. While nitrogen gas is about 80% of our atmosphere, not one atom of it is available for our use when tightly bound by the triple bond of N2 gas, the strongest chemical bond in nature. It is sequestered all around us. In nature, N2 is liberated to atomic nitrogen in small amounts by lightning strikes (it needs 1000°C) and slowly by nitrogen-fixing bacteria in the soil. Hager argues that if we reverted to relying on just those natural sources, 3b people would die of starvation in short order — our soils simply could not produce enough food for the mouths now on Earth. The Haber process consumes 4% of the world’s natural-gas production and 1.5% of the world’s energy supply.

2021-11-30: There’s a potential replacement:

The process is as clean as the electricity used to power it, and produces around 53 nanomoles of ammonia per second, at Faradaic efficiencies around 69%. The highest reported previous efficiencies for ammonia electrolysis sat around 60%, with the exception of 1 other lithium cycling approach that managed 88%, but required high temperatures of 450 °C. The team says it’s massively scalable, capable of operating either at industrial scale, or in extremely small on-site operations. “They can be as small as a thick iPad, and that could make a small amount of ammonia continuously to run a commercial greenhouse or hydroponics setup, for example.” This kind of distributed production model, as we explored looking at FuelPositive’s modular, container-sized ammonia production units, would have additional benefits in that it would eliminate the distribution and transport that contribute significantly to the financial and emissions costs of the current ammonia model.

2022-05-04: What happens when you think you can do without Haber-Bosch.
2022-07-22: The same team was able to improve ammonia electrolysis further, with 3x yield and nearly 100% energy efficiency.

We investigate the role of the electrolyte in this reaction and present a high-efficiency, robust process enabled by compact ionic layering in the electrode-electrolyte interfacial region. The interface is generated by a high-concentration imide-based lithium salt electrolyte, enabling stabilized ammonia yield rates of 150±20 nmol s-1 cm-2 and current-to-ammonia efficiency closely approaching 100%.

Roman Food Dimorphism

By measuring the isotopes of carbon and nitrogen in the bone amino acids, researchers were able to reconstruct the diets of people who lived contemporaneously in much more detail than was previously thought possible. “We found significant differences in the proportions of marine and terrestrial foods consumed between males and females, implying that access to food was differentiated according to gender.” Males were more likely to be directly engaged in fishing and maritime activities, they generally occupied more privileged positions in society, and were freed from slavery at an earlier age providing greater access to expensive commodities, such as fresh fish.

Trolling Italians

And so, with all this Italian dining going around, why not visit the most famous Italian restaurant in the country. Since Italians have a proclivity for dining on their own cuisine while abroad, I thought I’d snatch a couple of them and take them with me to the Olive Garden. When the food arrived, we took turns staring at each others’ plates. The “muffuletta olives” (not their real name—on the menu they’re called “Parmesan Olive Fritta”) were olive ascolane, stuffed fried olives, and they were quite good, actually. I had the carbonara, which at $26.99 is priced about the same, or higher, as the pasta dishes at some of the city’s best Italian restaurants. It didn’t taste like it, though. In fact, miraculously, despite the presence of parmesan cream, chicken and shrimp, it managed to be utterly tasteless. (Just for the sake of authenticity – not that authenticity is the Olive Garden’s M.O. – you’d never, ever find carbonara served with chicken and/or shrimp and the presence of cream is a culinary war crime.) Marco took a few bites of his “Tour of Italy” dish and said, “I’m ready to turn in my passport and stay home for a while.” Giovanna didn’t hate her salmon which was paired with bright green stalks of steamed broccoli, saying only that it would never have pesto spread over the top. And Sloane’s garlic-rosemary roasted chicken was rubbery.

Plant Fish

When a tuna marketing executive took a bite of the dehydrated tomato seasoned with olive oil, algae extract, spices, and soy sauce early last year, he was shook. “This is going to be a problem for us”. That’s how the CEO of Mimic Seafood recalls it, designating it the highest praise she could’ve imagined for the delicate slice of tuna that—despite what the marketing executive’s taste buds indicated—contained no tuna at all. The Madrid-based startup’s Tunato product, fabricated from a specialty tomato variety grown in southern Spain that resembles sliced sushi-grade tuna in shape and size, is part of a growing class of food innovations fighting for the last empty shelf in the booming plant-based protein market: seafood.

Put Silk in it

Researchers kept searching for the path to engineered silk. Yet, year after year, they failed. Each ran into scaling issues, production costs, and regulatory due diligence. After all this time, silk-based tech is weaving its way into health care, the food industry, and clothing.

SilkVoice is a gluey mix of hyaluronic acid and microscopic particles of regenerated silkworm silk meant to treat vocal fold disorders. SilkVoice is authorized for human use. The majority of the 40 people who have received the injections have retained their improvements.

Mori has commercialized silk as a way of protecting food. Unlike wax, Mori’s coating can cling to both water-repellent and porous surfaces, like the outside and inside of a zucchini. Mori already has pilots running at farms and food companies around the US, and larger-scale manufacturing is supposed to start later this year.

Kraig Labs claims to have produced the first “nearly pure” spider silk fabricated by silkworms and has scaled up production. It has partnered with a company in Singapore to make luxury street wear and is working with Polartec on performance outerwear. The company is also considering biomedical uses and bullet-resistant protective apparel.

Purdue University engineers have developed a method to transform existing cloth items into battery-free wearables resistant to laundry. These smart clothes are powered wirelessly through a flexible, silk-based coil sewn on the textile. “By spray-coating smart clothes with highly hydrophobic molecules, we are able to render them repellent to water, oil and mud. These clothes are almost impossible to stain and can be used underwater and washed in conventional washing machines without damaging the electronic components sewn on their surface.”

La Villa Pizzeria

Brooklyn is the true homeland of pizza. It offers the broadest range of styles, fuels, and toppings, and in Brooklyn, one can still be astonished by a pizza, as I recently was at the rather grand-looking, but little known, La Villa Pizzeria in Park Slope, where I encountered a stuffed-crust pie from Abruzzo. It was a stuffed crust pie but not like the ones at Domino’s. When it arrived at the table, it was rectangular and had achieved a beautiful shade of brown on the top crust, with a bottom crust twice as thick, nicely charred underneath here and there. The pie was sealed on the sides, boxing the ingredients, and when cut into 10 square pieces, the cheese seductively oozed out.

Bug Welfare

Last month the EU officially approved mealworms as safe for human consumption, sparking a bunch of articles on how bugs are the food of the future. In order to produce a kilogram of bug-based food, you need ~10k bugs. On the one hand, bugs probably don’t matter much morally. On the other hand, 10k is a lot. Do bugs have moral value? What about the other limit? Plausibly the most morally correct action, short of becoming vegetarian, would be to eat the largest animal there is. And according to the Talmud the righteous in Heaven dine on the flesh of Leviathan, which suffices to feed all of them forever. Hypothesis confirmed!

Outdoor Dining arms race

What started as a haphazard collection of tables and chairs set up in blocked-off parking spaces has evolved into a seemingly non-negotiable extension of running a restaurant in NYC. There are local construction companies dedicated to building outdoor dining shelters. New restaurants are baking outdoor dining setups into their startup costs. For those who can afford it, the constant upgrading of outdoor dining — still only a temporary allowance in the city — hasn’t showed any signs of slowing down as indoor capacity restrictions have loosened. “It’s like the face of the restaurant now”