Revolutionizing Food Production: Inside Iceland's Futuristic Algae Farm

In the shadow of Iceland’s largest geothermal power station lies a state-of-the-art indoor farm unlike anything seen before. Here, under the glow of pink and purple lights, a futuristic crop of microalgae is cultivated. This cutting-edge facility, operated by Vaxa Technologies, is paving the way for a sustainable future in food production.

“We’re rethinking the way we produce food,” says Kristinn Haflidason, General Manager of Vaxa Technologies. The farm uses energy and resources from the nearby geothermal plant to grow algae, transforming carbon dioxide emissions into nutrient-rich biomass.

Microalgae: The Tiny Superfood

While seaweed, or macroalgae, has been a staple in various cuisines for centuries, its smaller cousin, microalgae, is now capturing global attention. Once consumed in ancient Central America and Africa, microalgae is emerging as a sustainable, protein-rich food source. At Vaxa’s facility, the primary species cultivated is Nannochloropsis, used in human food, fish farming, and shrimp feed. Additionally, the farm grows Arthrospira, commonly known as spirulina, which serves as a dietary supplement, food ingredient, and natural blue food coloring.

The Science Behind Algae Cultivation

Vaxa's innovative setup uses bioreactors bathed in precise wavelengths of red and blue LED light, mimicking sunlight to fuel photosynthesis. “Over 90% of photosynthesis occurs within specific wavelengths,” explains Haflidason. This process allows the algae to absorb carbon dioxide, releasing oxygen and creating a carbon-negative production cycle.

The facility benefits from Iceland’s geothermal power plant, which supplies renewable energy, cold water for cultivation, hot water for heating, and CO2 emissions for the algae. This integrated system ensures minimal environmental impact, making it a model for sustainable agriculture.

A Solution for Global Food Security

With the ability to produce 150 metric tonnes of algae annually, Vaxa is on a mission to combat food insecurity. Microalgae is packed with protein, omega-3 fatty acids, vitamin B12, and essential nutrients, making it a viable solution for addressing malnutrition.

According to food technology consultant Asger Munch Smidt-Jensen, the low carbon footprint of Vaxa’s spirulina production demonstrates the potential of using energy-efficient regions like Iceland for such initiatives. However, replicating this model in other regions remains a challenge due to the high energy requirements of bioreactors.

Microalgae Beyond Food: Versatility in Application

Microalgae is not just for consumption. Companies worldwide are exploring its use in cosmetics, pharmaceuticals, biofuels, and even biodegradable plastics. Danish start-up Algiecel, for example, is developing portable bioreactors that can capture CO2 from industrial emissions while producing algae.

The potential for algae extends beyond Earth. The European Space Agency is funding research to test whether microalgae can be grown on the International Space Station, opening doors to space-based food production.

Challenges and Public Perception

Despite its promise, microalgae faces hurdles. “The texture is not firm enough, and saltwater varieties can taste fishy,” says Smidt-Jensen. Additionally, societal acceptance remains a question. Food scientist Malene Lihme Olsen from Copenhagen University notes that while microalgae is highly nutritious, its tough cell walls make it hard to digest in raw form. Blending it into carrier products like bread or pasta could improve taste, texture, and appearance.

A Glimpse Into the Future

At Vaxa’s plant, freshly harvested microalgae looks like dark green sludge. While its appearance may not be appetizing, its processed form is finding its way into bread, smoothies, and other everyday foods in Reykjavik. “We’re not changing what you eat—just enhancing the nutritional value,” Haflidason emphasizes.

As global interest in sustainable food grows, the microalgae market is projected to reach $25.4 billion by 2033. With pioneers like Vaxa leading the way, microalgae could transform not only how we eat but also how we sustain our planet.