Food

Growing Coffee Sustainably in Finland

- Adam Clare

coffee

Climate change changes everything and coffee is no exception. Traditional growing locales are suffering from unpredictable weather and more incidences of extreme weather making it difficult for the coffee plants to survive. A Finnish company has been researching how to grow coffee in a a lab so that coffee plants and their delicious beans can continue despite the pressures of climate change. They are using sustainable energy to grow and cultivate coffee so perhaps your next cup of coffee will come from a lab in Finland.

The work was started by initiating coffee cell cultures, establishing respective cell lines in the laboratory and transferring them to bioreactors to begin producing biomass. After analyses of the biomass, a roasting process was developed, and the new coffee was finally evaluated by VTT’s trained sensory panel.

The whole procedure required input from several disciplines and experts in the fields of plant biotechnology, chemistry, and food science.
“In terms of smell and taste, our trained sensory panel and analytical examination found the profile of the brew to bear similarity to ordinary coffee. However, coffee making is an art and involves iterative optimization under the supervision of specialists with dedicated equipment. Our work marks the basis for such work,” says Rischer.

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Vertical Farming and the Future of Farms

- Adam Clare

Quality farmland ensures a good harvest which benefits many, from the producers of produce to the consumers. Our cities have grown around good for sources from the sea and land, this puts pressure on the local politicians to give up arable land to developers. In Ontario, the conservative party values developers over food. What will the future of food be as we destroy soil with asphalt? Farms will have to go vertical.

Another plus of vertical farming is that pesticides aren’t even in the equation. The extremely tight control these companies exert in the farm facilities means there are few concerns about contamination and illness caused by toxic chemicals, bugs, invasive species or vermin. Regardless, as Seawell demonstrated, these companies are not taking any chances: staff and visitors are still required to wear a full body suit with shoe covers, rubber gloves and a hairnet to limit any foreign contaminants.

Vertical farming also makes it possible for communities to have almost immediate access to produce. Facilities can be built and operated close to or even with dense urban neighborhoods. Vegetables and fruits don’t need to traverse thousands of miles from farm to grocery store and risk spoiling (food waste during transit is a contributor to the 40 percent of all food in the U.S. that ends up in landfills). Even when produce survives the journey, it can lose significant nutritional value; spinach, for instance, can lose up to 90 percent of its vitamin C nutrients within a day of harvest.

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Time to Break Up with Gas

- Adam Clare

One thing is certain: we need to get off of fossil fuels as fast as possible. The gas companies want to keep polluting and are paying people to promote the burning of carbon-intensive resources.Gas companies are using influencers to promote gas stoves, when everyone knows that induction stovetops are better in every way.

Because so many people are concerned about how much carbon we dump into the air, there is a burgeoning grassroots movement trying to disconnect everyone from gas consumption. The video above is one such example, and as more people understand the state of our planet more people are switching from gas to electric solutions.

Further complicating things, the gas industry has, for decades, framed itself as a “cleaner” alternative to fossil fuels like coal and oil. “We should probably discuss the name of it: ‘Natural gas.’” says Panama Bartholomy, executive director of the nonprofit Building Decarbonization Coalition in California. “It has been perhaps one of the most successful marketing campaigns that we’ve seen from a large industry to call what is really a dangerous pollutant, something natural.”

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Roasting Coffee by the Rays of the Sun

- Adam Clare
coffee

In Italy your next cup of coffee may come from a solar roaster instead of an unsustainable source. Climate change is threatening the ability of coffee plants to survive, as a result the entire industry may not exist by the end of the century. This has got smaller players in the industry (not the mega corporations) to explore new ways to process coffee from plant to cup.

A roasters the size of a tennis court can roast coffee using only the rays of the sun, making it incredibly efficient. The only high tech aspect of the whole operation are a few microchips and servos to move the mirrors

The process isn’t only environmentally friendly and economically convenient. According to Durbe and Tummei, it also better preserves the coffee’s aroma, giving it a richer flavor. Unlike conventional hot air ovens, which are typically gas-powered, the concentrated sunlight roasts the coffee without heating the air around it — by penetrating the grains in a more uniform way and without burning the exterior.

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Glenfiddich Whisks Whisky Waste into Fuel

- Adam Clare

The whisky distiller Glenfiddich has converted its fleet of trucks to be powered by waste products from making whisky. It’s a classic bio waste to bio gas setup. The trucks were converted from diesel to biodiesel engines and the waste from distilling was gathered and converted to biodiesel.

With such a high profile distiller taking this logical, cost saving, and planet saving action we will hopefully see others follow.

Experts now add that its waste products could also benefit the environment. The biogas emitted by whisky’s production process cuts CO2 emissions by over 95 per cent compared to diesel and other fossil fuels and reduces other harmful particulates and greenhouse gas emissions by up to 99 per cent, Glenfiddich said.

The trucks Glenfiddich is using are converted vehicles from truck maker Iveco that normally run on liquefied natural gas. Each biogas truck will displace up to 250 tonnes of CO2 annually, according to the distiller.

Glenfiddich has a fleet of around 20 trucks and Watts believes the technology could be applied throughout the delivery fleets of William Grant and Sons’ whisky brands. It could also be scaled up to fuel other company’s trucks.

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