Carbon dioxide, often pointed out for its role in warming the atmosphere, represents a sacred challenge for the environment. Rather than contenting yourself with the usual methods to limit its emissions, a Norwegian idea turned the codes upside down by transforming this gas into a real food resource.
A technological advance in Norway
In Norway, Finnfjord ASa metallurgical factory, has developed an original process which captures and transforms the CO₂ into food. Each year, this system retains approximately 300,000 tonnes of Co₂. Instead of letting this gas spin in the air, Finnfjord AS technology uses it to feed diatoms (microalgae rich in good fats). These algae are then found in the diet of the salmon, thus creating a virtuous circle where waste changes into a precious resource. This process illustrates well the capacity for innovation, while advocating a circular bioeconomy which transforms problems into chances of progress.
The assets of the project
The project presents several strengths. On the one hand, it directly contributes to reducing CO₂ emissions, thus grafting at world efforts to slow down the global warming thanks to carbon capture. On the other hand, it demonstrates how to reuse elements formerly considered to be waste to restore value. Like recycling materials in food products, this technique may well revisit our way of managing other polluting materials. The tests carried out on salmon nourished with these microalgae show that their growth and their health remain comparable to those of the fish raised with a classic diet, their flesh retaining a quality that makes no difference in taste or texture for the consumer.
Aquaculture and future prospects
In the aquaculture sector, finding sustainable sources of omega-3 fatty acids (essential for human and animal health) is often real challenges. Here, the microalgues produced from the captured co₂ directly synthesize these nutrients. This not only makes it possible to guarantee a constant contribution to omega-3, but also helps to fight against the infestations of lice of the salmon-a major problem, both environmentally and economically.
This process also has the advantage of being independent of the climate and seasons, facilitating its large -scale deployment. In addition, producing locally reduced the need to import raw materials, which limits journeys and contributes to the reduction of carbon emissions. Norway thus demonstrates that the protection of the environment and innovation in food can be combined. This model is not limited to bringing a local solution, it also opens the way to other countries to rethink how to transform their challenges into viable economic opportunities.
