Prof. Largus Angenent: CO2-to-protein conversion with biotechnology: single-cell protein to feed the world
The conventional agri-food sector considerably contributes to climate change and is responsible for 30% of global greenhouse gas emissions, utilizing half of the world’s habitable land. Land use alterations, particularly inefficient water usage in plant growth for animal feed, exacerbate climate impact beyond gas emissions. With its resource-intensive nature, animal husbandry notably emits potent greenhouse gases, such as CH4 and NO2, besides CO2. Our initiative introduces a carbon-neutral food production platform encompassing bulk protein production with single-cell yeast of fungi. Our innovative approach centers on acetate, which is a two-carbon molecule derived from renewable energy-produced H2 and captured CO2. We aim to develop an affordable protein product with optimal functional food properties.

Prof. Piotr Oleśkowicz-Popiel: Carbon recovery from organic waste: open (mixed) culture fermentation to build bioeconomy
Human activity is the major driver of climate change which has impact on food production, migration patterns, public health, economic and political stability. At the same time modern societies are losing great amount of carbon in form of organic waste, wastewater and CO2 which all could be recovered and returned back to the society while preventing or minimizing the use of fossil resources. The future of the current petroleum and chemical industry is in bio-based alternatives. For the bioeconomy to be efficient and cost effective at a large scale, new biotechnologies must be developed and open (mixed) culture fermentation is one of them.