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The Spoon

Daily news and analysis about the food tech revolution

Space Food

Up Next for the Astronaut’s Diet: Space Peppers

Two things we love here at The Spoon: space food and indoor farming tech. So I got pretty excited to come across a HoritDaily article today about  Jacob Torres, who works at the Space Crop Production Lab at NASA’s Kennedy Space Center and is currently researching how to grow chile peppers in space. 

The idea is to eventually supply astronauts that spend a lot of time in deep space with fresher foods to accompany their packaged items. Torres is starting with peppers, which can add more important vitamins to astronauts’ diets, not to mention bring some much-needed flavor to the food.

For those peppers, Torres uses the Española Improved pepper, which performs especially well in a space environment compared to other breeds. Conducting research inside the NASA-developed Plant Growth Habitat, he is also experimenting with different light “recipes” and finding a solution to watering plants in an environment without gravity. “Existing hydroponic systems are largely inoperable in microgravity,” he told HoritDaily.

He finally settled on the Passive Porous Tube Nutrient Delivery System (PPTNDS), which forces water upwards to water the plants and, he said, could eventually be used on earth for those hard-to-reach upper levels of vertical farms that growers can’t get to as often.

An underlying goal of the project is to create an indoor grow system that needs little input from the astronauts themselves, who wouldn’t have the kind of time to devote to plant cultivation that other indoor growers have.

But back to space. One of the reasons we’re seeing an uptick in food projects beyond planet Earth is what Spoon Publisher Michael Wolf calls “the renewed interest in space travel.” NASA wants to put people on the moon again, and there’s of course interest in Mars. As Mike says, “Whether it’s the actual habitation of Mars or some other place in the galaxy, simply packing up freeze dried food won’t cut it.” And from Japan’s Space Food X initiative to space-friendly bake ovens to tomatoes, there’s a ton of companies and projects out there now figuring out how to feed people in space. Torres’ ongoing research is certainly bringing some new spice to this mix.

If you’re into space food, join us for our free live virtual event on Tuesday June 30th where we’ll talk with the inventors of the Zero G Space Oven.

Good News, Astronauts — Lettuce Grown in Space is Safe to Eat and Also Nutritious

Astronauts hoping to eat salads during their interplanetary travels got some good news this week. NASA scientists have been examining the red romaine lettuce grown on the International Space Station (ISS) and just determined that it’s not only safe to eat — it’s also just as nutritious as lettuce grown on Earth (h/t New York Times).

The lettuce was grown from 2014 to 2016 in Veggie, a hydroponic growth chamber onboard the ISS. NASA scientists have been examining samples culled from Veggie and comparing them to romaine grown here on Earth under similar agricultural conditions (same humidity, temperature, etc). Today they released a paper which states that the two lettuces had similar nutritional values, though the space-grown lettuce had higher levels of (unharmful) microbes, likely due to their proximity to the astronauts.

Of course, astronauts cannot survive on lettuce alone; nor will they be able to rely on packaged food for multi-year journeys (the trip to Mars will take at least seven months, one way). Since 2016 Veggie has also grown other plants including mizuna and cabbage. NASA scientists are working to launch the Española chile pepper into space, which would make it the first fruiting plant grown and harvested on the ISS. And over at the University of California, Riverside they’re hard at work developing tomatoes with smaller stems and leaves that would be better suited to space travel.

Interplanetary dining exploration goes far beyond fruits and vegetables. In December astronauts baked sugar cookies on the ISS with Zero G Kitchen’s special oven. SpaceX is flying coffee and hemp cultures into space this year to see how zero gravity will impact the plants’ growth. On the protein front, Aleph Farms has successfully grown animal muscle tissue cells on the ISS. Japan is also experimenting with new ways to feed astronauts through its 30+ company initiative, Space Food X.

According to the NASA study, this Romaine experiment indicated that “leafy green vegetable crops can produce safe, edible, fresh food to supplement to the astronauts’ diet.” Good to know that space travelers will have a salad to balance out their space cookies and wine.

As We Enter a New Decade, Space Food Has Suddenly Rocketed Into Renewed Prominence

As a kid growing up in the 70s and 80s, I’ve always had a fascination with space food.

Whether it was the idea of astronauts drinking Tang or reading stories about how the Space Shuttle crews would prepare their meals and then try to eat in the microgravity environment of space, I couldn’t get enough info about how human space travelers fed themselves.

In a way, it was the very idea that these rigorously trained astronauts flying billion dollar equipment hundreds of miles above the earth’s surface still had to find time to prepare a meal that made the idea of space travel that much more relatable to a kid like me.

And so now, for someone who has always been fascinated with the idea of feeding people hundreds or millions of miles away from earth, I have to say this past year has been an exciting one. That’s because every few weeks or so a new story pops up about some new research effort to develop ways to feed people in zero gravity.

In short, as we leave one decade and enter a new one, it seems space food has rocketed back into prominence.

Here’s a sample of some of the space food news from 2019:

In October, Aleph Farms grew meat cells in space. For the first time ever, meat cells were produced in zero gravity as this Israeli startup made “great steaks” using a 3D bioprinter in the Russian section of the International Space Station.

In November, a Cygnus rocket launched carrying samples of red wine. A French startup called Space Cargo Unlimited is sending the vino into orbit with the intention of studying how space radiation and being in a state of constant free-fall impacts biological aging processes.

Accompanying the wine on this same rocket trip into space was an oven designed for actually cooking food in orbit. Astronauts usually eat pre-cooked food heated with water, but if this oven works they will actually be able to cook food in space. In late December, a space crew aboard the International Space Station baked sugar cookies using the space oven and will bring them back to earth to study them.

Just last week, we heard that SpaceX will be flying coffee and hemp cultures into space this year to see how what the impact zero gravity has on the plants. Colorado-based agricultural company Front Range Biosciences is partnering with SpaceCells USA Inc. and BioServe Space Technologies to put 480 samples aboard a March 2020 cargo flight from Elon Musk’s space startup.

Elon’s brother Kimball also is thinking about feeding people in space with his own startup Square Roots, developing self-contained hydroponic farm modules that he says could one day be used on Mars.

Earlier this year we heard about Space Food-X, a Japanese consortium of 30 or so companies, researchers and governmental organizations looking to develop ways to better feed people in space. Led by Japanese space agency JAXA, venture capital firm RealTech Fund and consulting firm SigmaXYZ, the group has a five-phase plan stretching through 2040 to develop sustainable food systems.

Above: The future of space food as envisioned by Japan’s Space Food-X

With the glut of space food news over the past year or so, it got me to wondering why? Why is there a rapidly growing interest in feeding people in space?

One obvious reason is the renewed interest in space travel in the US and abroad. With Space-X and Blue Origin inching us closer to more affordable space travel and Russia, China and the European Union investing heavily in space programs, it just makes sense that developing food systems for space would be a part of that.

I also think it’s because we’ve moving closer to a reality of long-term space travel and permanent habitation. Whether it’s the actual habitation of Mars or some other place in the galaxy, simply packing up freeze dried food won’t cut it. If there are people on a space station or a settlement on Mars, we need to develop ways to feed them over long time periods in space, which means actually growing food in space.

Finally, if we learned anything from the first space race between the US and the Soviet Union, it’s that the effort to feed people in orbit ends up paying dividends here on earth. Sure, you get fun foods like Tang and freeze dried ice cream, but there’s also big ideas like gas fermentation born out of space agency research decades ago that is being further developed today as a way to create more sustainable protein sources.

So as we enter a new decade, I have to say the space food nerd in me is getting pretty excited, not only because it seems we’re seeing real effort across the globe to develop sustainable food systems for space that could help would-be Mars colonizers feed themselves someday, but also because I’m excited to see how all this effort to develop food in the toughest of environments could be used to feed us non-astronauts here on Earth.

SpaceX is Flying Coffee and Hemp Plants into Outer Space

Will coffee beans grown in the endless expanse of outer space taste any different? We’ll soon find out.

Colorado-based agricultural company Front Range Biosciences is partnering with SpaceCells USA Inc. and BioServe Space Technologies to send plant tissue culture from coffee and hemp up into Outer Space next year. The 480 samples will be packed aboard a March 2020 SpaceX cargo flight and remain in space for 30 days.

According to a press release, the purpose of this inter-space journey is to see how the cultures will (or won’t) mutate in zero-gravity aboard the International Space Station (ISS). Scientists will track whether any mutations will stick once the plants are brought back down to earth.

This will be one of the first times that a company gathers data on the effects of space travel on hemp and coffee cell cultures. Through the experiment, Front Range Biosciences hopes to learn more about how plants can adapt to climate change.

Coffee especially is a temperamental crop and threatened by more extreme weather conditions, like rising temperatures and drought, caused by climate change. To combat that companies are experimenting with new techniques to create more resistant coffee crops, from CRISPR gene editing to, apparently, space mutations.

The Colorado company may be the first to do concrete data on hemp and coffee plants in outer space, but Front Range Biosciences is far from the first company to launch food into zero-gravity conditions. Earlier this year Dubai startup Space Roasters claimed it would create optimal java by roasting beans in space, but now its website is an unrelated roasting blog, so I’m guessing that… didn’t work out. Japan’s Space Food X has an entire initiative figuring out how to feed people in zero gravity. And just last month a dozen bottles of Bordeaux were sent to the ISS for twelve months of intergalactic aging.

It’s still early days in the field of space agricultural experimentation, and Front Range Biosciences is just beginning its intergalactic plant tissue tests. But I for one can’t wait to sample a cup of joe made from interstellar beans. Far out.

The Space Station Just Got More Fun with the Arrival of Wine and a Cookie Baking Oven

If you’re looking for literal high-end food, space is evidently the place as two different delectable payloads shot up to the International Space Station (ISS) over the weekend. A Cygnus rocket launched on November 2 and successfully docked with ISS today carrying a bottle of wine from Europe and a cookie-baking oven from the U.S., all in the name of (delicious) science.

TechCrunch reports that like a celestial sommelier, the French startup Space Cargo Unlimited sent a samples of red wine to the space station. Sadly, astronauts won’t be able to enjoy this astro wine, but instead just have to keep it up in space for 12 months before it’s sent back down to Earth. According to Quartz, this space faring wine mission is formally called “Mission WISE, for Vitis Vinum in Spatium Experimentia” and will study how exposure to space radiation and being in a state of constant free-fall impacts biological aging processes.

It might be a little on-the-nose that a French startup sends up wine while an American company figures out how to bake chocolate chip cookies in space, but here we are.

Space.com writes that typically on the space station, food is heated or reheated via hot water. The new oven, which was built through a collaboration between Zero G Kitchen and Nanoracks, is actually quite fascinating. It’s a cylindrical chamber, and food is held in special silicone trays with 40 micron filters that allow heat and steam to escape and are held in aluminum frames so they can be securely racked. It’s quite complicated, and I recommend reading all the details on Zero G’s site.

As rich entrepreneurs like Elon Musk with his SpaceX and Jeff Bezos with Blue Origin push space flight with an eye towards traveling to Mars, there are a number of startups shooting for the culinary stars. Last month, Aleph Farms said it had grown small scale cell cultured muscle tissue aboard the ISS. Space Roasters wants to roast coffee beans using the heat of re-entering the Earth’s atmosphere, and Australian company Vostok Space Beer is creating, well, beer that can be imbibed in space.

Operating on a much bigger scale is a company like Japan’s Space Food X, which is a consortium of 30 technology and food companies as well as universities and investment firms, all working to figure out the daunting task of food production in space.

One thing’s for sure, any space-faring journey to Mars is going to require meals paired with more than a few bottles of Pinot to help pass the time.

SKS 2019: 3 Things We Need to Create New and Better Forms of Animal-Free Protein

The future of alternative proteins is about way more than plants. That was the main takeaway from a talk my colleague Catherine Lamb hosted this morning at The Spoon’s SKS conference in Seattle.

Joining Lamb onstage were Dr. Lisa Dyson, cofounder and CEO of Air Protein; Morgan Keim, the Corporate & Business Development Manager of Motif FoodWorks; and Perumal Gandhi, cofounder of Perfect Day. All three are experts on the white-hot alternative protein space. All three run companies that are creating new forms of protein, using not animals or plants, but microorganisms, technology, and — in one case — the air itself.

Onstage, the three of them and Lamb discussed some elements we need more of to make alternative proteins more widely available to the average consumer and care for the planet at the same time.

1. Better Production Methods
As Dr. Dyson outlined in her talk, traditional protein, whether derived from animal or plant, requires land. As the recent burning of the Amazon forest illustrates, this way of farming is not sustainable for either the planet or the 10 billion people expected to be on it by 2025.

Air Protein’s solution is to remove land from the equation. Using a technology originally developed by NASA, Dr. Dyson’s company created a closed-loop system to feed microorganisms carbon dioxide, nitrogen, and nitrogen to create a carbon fermentation process that makes proteins.

You can read an in-depth profile of how the technology works here. Onstage, Dr. Dyson focused more on the possibilities a company like Air Protein could introduce into the food system, like saving land and preserving natural habitats. For example, a traditional soy farm would have to be the size of Texas to produce as much protein as an Air Protein farm the size of Disney World can make.

2. More Ingredients
Motif FoodWorks also uses a fermentation process to, as Morgan Keim explained onstage, create better versions of animal-based foods we know and love and, in many cases, are loathe to part with, doomed planet or no (ahem, cheese).

At SKS, Keim noted that one of the keys to making alternative protein more widespread is finding and including the kinds of ingredients that will help it function just as real meat (or egg or dairy) does. For example, is there something that can be added to alt protein that will help it maintain the right color once it’s in the form of a burger patty and cooking on the grill? What ingredients could make alternative proteins as digestible as their animal counterparts?

Motif is currently using custom microbes to try and answer some of these questions. As Keim noted during the panel, the possibilities are practically limitless with the right mindset.

3. Transparency
But all those custom microbes and genetic modification processes have to be disclosed to consumers, something Perfect Day’s Gandhi discussed onstage.

Perfect Day, for example, makes a point of calling out that its products are “flora-based” — that is, they’re made from genetically modified microflora (a.k.a. bacteria). But as Gandhi explained onstage, even when discussing GMOs, people are actually more receptive to the product when you don’t try to hide information like that. If companies can effectively explain to the average consumer (read: not vegetarians or vegans) why and how a product like flora-based ice cream is better for them, people will generally be more open to the product.

That’s the hope, at least, and so far over the last few years, consumers have shown an increasing appetite for alternative forms of proteins, even those with genetically modified elements. We’ll be digging more into this movement towards over the next day and a half, so stay tuned for more on new forms of proteins and the role they’ll play in our future food system.

Aleph Farms Says it Has Grown Meat Cells in Space

Israeli lab-grown food company Aleph Farms on Monday claimed a world’s, or rather, a galaxy’s first, announcing that it has successfully grown small-scale muscle tissue on the International Space Station, which the company points out is “248 miles away from any natural resources.”

Aleph Farms says it uses the natural process of muscle-tissue regeneration in a lab setting to grow its steaks. The Sept. 26 experiment was conducted in the Russian segment of the ISS, using a 3D bioprinter developed by Russia’s 3D Bioprinting Solutions. The U.S.’s Meal Source Technologies and Finless Foods also collaborated on the experiment.

Russian cosmonaut Oleg Skripochka conducting the experiment on the ISS. (Courtesy Aleph Farms)

Not only does the experiment prove that astronauts may one day grow their own steaks, the company says, but it shows that Aleph’s technology could be used anywhere on Earth, despite access to water and other resources. Growing cows for slaughter is one of the most resource-heavy food production processes for the planet, which is why many startups are seeking to replace beef, whether through cultivated or plant-based meat.

“In space, we don’t have 10,000 or 15,000 liters of water available to produce one kilogram of beef,” Didier Toubia, co-founder and CEO of Aleph Farms, said in the press release. “This joint experiment marks a significant first step toward achieving our vision to ensure food security for generations to come, while preserving our natural resources.”

While Aleph had Earth’s climate crisis in mind when conducting this experiment, 30 Japanese companies launched a consortium this year to figure out how to feed people in space. But hopefully, all of the solutions currently in the works will mean we won’t have to flee to another planet for survival.

Solar Foods Will Start Selling Gas-Fermented Protein by 2021

Making protein from thin air may sound like something out of science fiction, but it’s exactly what the Helsinki, Finland-based company Solar Foods is doing. They use a technique called gas fermentation to create edible protein using only two inputs: air and electricity.

A few months ago we got to interview Solar Foods CEO Pasi Vainikka and learned that the company was gearing up for an initial product launch in 2021. By 2022 they plan to build a factor factory that could make 50 million meals worth of their protein — called solein — per year.

It seems Solar Foods is sticking to their timeline — and even accelerating it. This weekend The Guardian reported that the Finnish company plans to sell 50 million meal’s worth of solein in supermarkets within two years (so, by 2021). The solein will apparently look and taste like flour and cost €5 ($5.64) per kilo. It will be used as an ingredient to add protein to food products, and can also apparently be woven into fibers to mimic meat or bread.

Solar Foods plans to apply to the EU for a novel food license by the end of this year so that they can stay on track to begin commercial production in 2021. They’ve already started pre-engineering on their factory.

While I’m all for making protein for unexpected sources, I wonder if this timeline is a little ambitious. Solar Foods has a couple of obstacles to contend with that might make their vision to put solein in 50 million supermarket meals in the next two years a little… tricky.

The first hurdle is regulation. The European Commission describes novel food as “derived from new production processes (UV-treated food (milk, bread, mushrooms, and yeast.))” Solein is made by genetically engineered bacteria. That certainly falls under the umbrella of new production processes, but the EU is notoriously cautious of GMO’s, so they might be hesitant to approve solein. At the very least, hoping for a less than two-year turnaround for regulatory approval is… optimistic.

The second hurdle for Solar Foods will be consumer acceptance. Will people want to eat protein that’s made from carbon dioxide processed through bacteria? It doesn’t sound terribly appetizing. Then again, according to Vainikka solein will have quite a neutral flavor and appearance, so maybe consumers wouldn’t even know.

Regardless of whether they meet their 2021 production goals, Solar Foods is on track to be the first company to bring gas fermented protein to market. But they won’t be the last. In the U.S. Kiverdi and are Novo Nutrients transforming CO2 into products like oils and fish food. Across the pond, U.K.-based Deep Branch Biotechnology is making animal feed out of the CO2 in industrial waste gas.

Gas fermentation could have implications far beyond the feed lots or the grocery store. Solar Foods is working with the European Space Agency to make a prototype device which could make protein for space missions. So come 2021 (or, you know, later), you could soon theoretically be eating the same diet as an astronaut. Talk about science fiction.

The Future of Protein Might be ‘Gas Fermentation,’ or Growing Food Out of Thin Air

We know that relying on animals — especially methane-producing cows — for the bulk of our protein is unsustainable. But creating protein alternatives in labs or out of plants can also have a significant environmental cost.

What about if we nixed the agricultural bits altogether and just made protein out naturally occuring elements in the air around us? Sounds like science fiction, but Finnish company Solar Foods is working to do just that. The company is creating a new platform for food production using two inputs: air and electricity.

Solar Foods’ technology captures CO2 and water from the air and introduces them to genetically modified bacteria, which form single-celled proteins the company calls ‘Solein.’

Founded in 2017, Solar Foods came about when its CEO Pasi Vainikka, who was in charge of the largest renewable energy resource program in Finland, wanted to develop new technology to push the world towards carbon neutrality. He discovered that one big way to sequester carbon was by making it into food.

As Vainikka explained it, their technology is similar to what Impossible Foods is doing to create its heme or how Perfect Day is making milk without cows. Only instead of feeding sugar solutions to the microbes, as those two startups are doing, Solar Foods feeds them carbon dioxide and hydrogen extracted from the air.

Motif Ingredients and Sustainable Bioproducts are two other companies using microbes to spin out protein, though they also don’t rely on CO2 as the main input. “We are a branch parallel to [them],” said Vainikka. “Not sugar fermentation, but gas fermentation.”

Not the sexiest of names, admittedly. For the less nerdy folks, though, Vainikka said he also calls their process “making food from air.” In fact, visit the Solar Foods lab in Finland and you (yes, you) could actually breathe into their device and make protein.

By disconnecting completely from agriculture, animal and otherwise, Solar Foods can produce protein with a negligable environmental footprint. As it’s not reliant on irrigation, feed, or weather, Solar Foods’ production capacity is also pretty much indefinite.

The technology is way beyond the theoretical stage. As of now, Solar Foods can produce one kilogram of protein per day. The company is also in the early stages of constructing a full-scale factory, filing for patents on their organisms, and starting food application tests.

It raised €2 million (~$2,273,000) in funding from Lifeline Ventures last year. In terms of timing, the company plans to have a global commercial launch of Solein in 2021 and, by 2022, is hoping to scale up to produce enough protein for 50 million meals per year.

Vainikka may have established Solar Foods to make the Earth carbon neutral, but one of the main applications for his technology is actually space travel. The company is working with the European Space Agency to make a prototype device which could theoretically be used to sustain astronauts on a mission to Mars.

Launching their technology into outer space makes things a lot more complicated for Solar Foods. To function on a spacecraft their protein has to last seven years, according to Vainikka. Since the contained environment of a spaceship is a closed loop, the platform will also have to function off of recirculated water and CO2 sourced from inside the ship, as well as recycled energy. “We need super efficient circulation of these factors,” explained Vainikka.

Here on Earth, Vainikka hasn’t yet decided on the best application for Solein. It might be used in a meal replacement product à la Soylent, or even in the Impossible burger as a more sustainable alternative to soy. He told us that Solar Foods will be a protein supplier for food producers and isn’t looking to create their own branded consumer goods.

Photo: Kiverdi.

Gas fermentation may sound kind of out there, but actually Solar Foods is part of a nascent group of startups using carbon dioxide and electricity to make food. Based in San Francisco, Kiverdi is using microbes to upcycle CO2 into edible products like palm oils and proteins. Nearby, Novo Nutrients is leveraging a similar technology to turn CO2 into feed for aquaculture farms. In the U.K., Deep Branch Biotechnology is also focused on animal feed, making single cell proteins out of CO2 in industrial waste gas. Vainikka also pointed out a few university research groups, including ones in Ghent and Nottingham, U.K., which are working on a similar technology.

While gas fermentation makes a lot of sense for space travel, I could also see it having a significant environmental effect here on Earth. Demand for protein is skyrocketing: ResearchandMarkets.com projects that the global protein market will grow from $49.8 billion in 2019 to $70.7 billion in 2025. The world’s population is also projected to hit almost 10 billion by 2050. Combine those, and it means we’ll need to find protein wherever we can — especially if it can replace less sustainable ingredients (like meat) and sequester carbon in the process.

Meet Space Food X, Japan’s New Initiative to Feed People in Space

With all the challenges earth faces in the form of global warming, resource constraints and geopolitical unrest, many among us are already working on technology to get humanity into space for the long haul.

And sure, while we’re still working out how to get a bunch of us up into space permanently, perhaps the biggest puzzle we need to solve for long-term space colonization is figuring out how we’ll feed ourselves. And while it’d be nice to just store a bunch of Funyuns and Tang for those multiyear trips up to the nearest moon base or space station, the reality is long-term space survival will require self-sustaining, circular food systems that can scale and operate over decades.

Luckily for us, Japan is here for it in the form of a new initiative called Space Food X, a program to develop new food technologies and systems to solve the challenges of food production in space.

At the center of this new initiative is a consortium of 30 different organizations from Japan comprised of a variety of technology and food companies, universities, investment firms and researchers. The group of 30 is led by three founding members: JAXA (Japan’s space agency, the equivalent of US’s NASA), RealTech Fund (a Japanese venture fund) and SigmaXYZ, a consulting firm and organization.

(As both disclosure and humble-brag, I have to note that SigmaXYZ is also a partner with our company, as we co-produce Japan’s leading foodtech event in the Smart Kitchen Summit Japan. In fact, the Space Food X Deputy Director is Tanaka “Hiro” Hirotaka, one of the chairs for SKS Japan. And yes, you can bet I will get Hiro to talk space food at SKS in Seattle).

You can see all the companies participating in Space Food X below:

What will Space Food X be working on? From the (translated) website:

In order to live for a long time on the moon or Mars, various techniques and wisdom are required, such as techniques for efficiently producing food with less resources locally. In addition, the problem of food is a common issue even on the earth where the population increases. We at Space Food X combine the power of superior technology, business and culture from Japan to solve the food problem that is a common problem of the universe and the earth.

The announcement points to a variety of recent technology and food science developments in the areas of cellular meat, algae and ‘plant factories’ that will be core to their new efforts to develop long term solutions, as well advancements in robotics, AI and 3D food printing.

From the (translated) release:

By making the best use of these excellent technologies and food culture, it is possible to construct closed material circulation systems, food production systems, food supply services, etc. with a high degree of superiority in space life. Products and services are considered to be able to solve the food problem that is a common issue in the universe and the earth.

The new group has a phased approach that will ultimately move towards fully sustainable space based food systems. The five phases which will take place over a twenty year time period culminating in 2040. This future is visualized in the image below. Just look at those happy space residents sitting around a table, laughing, enjoying their space food!:

Of course, Japan isn’t alone in focusing on developing new food technologies to feed people in space. NASA and the European Space Agency as well as Russia and China’s space agencies are all working on developing long-term space food solutions. That said, none of the other efforts will produce teleported sushi (Open Meals, the company behind this idea – is a part of Spacefood X), so they’re all instantly at a serious disadvantage.

Stay tuned for more information on this effort (and for an upcoming presentation on the topic at SKS North America).