The Future of Food in Space

The Future of Food in Space

28 May 2024 By Johnber

NewsTogether

As humanity prepares to return to the Moon and potentially embark on deeper space missions, one pressing question emerges: What will we eat in space? Food is not just fuel for astronauts; it plays a crucial role in their mental and physical well-being. Dr. Sonja Brungs, an astronaut operations deputy lead at the European Space Agency, emphasizes the importance of providing astronauts with a variety of nutritious and enjoyable foods to maintain their morale during long missions.

Currently, astronauts rely on small food pouches containing meals that are freeze-dried, dehydrated, or thermostabilized. These meals are specially prepared by food-production companies to ensure they are safe and nutritious. To eat, astronauts simply add water to these meals. However, there are limitations: crumbly foods like bread are avoided to prevent crumbs from floating in the low-gravity environment and causing problems. Additionally, salt intake is restricted due to its impact on the body’s sodium storage in space, and alcohol is prohibited because it disrupts the waste water recycling system on the International Space Station (ISS).

Astronauts on extended missions miss the variety and texture of food they are accustomed to on Earth. To address this, NASA launched the Deep Space Food Challenge in 2021, seeking innovative solutions for producing safe, nutritious, and enjoyable food in space with minimal resources and waste. One of the finalists, Solar Foods from Helsinki, has developed a method to create protein from an edible microbe that consumes carbon dioxide, hydrogen, and oxygen. This protein can be used to make a variety of foods such as pasta, protein bars, and even egg substitutes.

Growing fresh produce in space is another area of ongoing research. The ISS already has a small vegetable garden known as Veggie, where astronauts study plant growth in microgravity. On Earth, companies like Interstellar Lab in Florida and Enigma of the Cosmos in Australia are developing systems to grow vegetables, microgreens, mushrooms, and even insects efficiently in space. Fungi-based foods are also promising, with several finalists in the Deep Space Food Challenge working on mycoprotein production. Mycorena, a company from Sweden, uses a combination of microalgae and fungi to produce a protein that can be 3D printed into various textures, including something similar to chicken fillets.

The advancements in space food technology are not only for astronauts but also have the potential to address food production challenges on Earth. By developing systems that can efficiently produce nutritious food in extreme environments, these innovations could help combat food scarcity and resource limitations caused by climate change. Companies involved in the Deep Space Food Challenge aim to create sustainable food production methods that generate minimal waste and emissions, embodying a circular economy philosophy.

As space missions become more frequent and extend further from Earth, the development of advanced food systems will play a vital role in ensuring the health and well-being of astronauts. These innovations will not only influence what we eat in space but also have the potential to revolutionize food production on Earth, making it more sustainable and efficient. The ongoing research and development in this field are paving the way for a future where food truly is “out of this world.”

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Connecting School

As humanity plans for extended space missions, such as returning to the Moon and exploring Mars, sustainable food production becomes a critical challenge. The goal is to develop food systems that can efficiently produce nutritious, safe, and enjoyable food with minimal resources and waste. This concept is not only essential for space travel but also has significant implications for food production on Earth.

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Keywords

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1. astronaut:a person trained to travel and perform tasks in space
2. mission:a specific task or assignment, often involving travel or exploration
3. protein:a nutrient essential for growth and repair of body tissues
4. microbe:a microscopic organism, such as bacteria
5. nutritious:providing the necessary nutrients for health and growth
6. sustainable:capable of being maintained over the long term without harming the environment
7. freeze-dried:a method of preserving food by removing water under low temperature
8. dehydrated:having had water removed
9. thermostabilized:treated to remain stable at varying temperatures
10. morale:the confidence and enthusiasm of a group or individual
11. menu fatigue:boredom with eating the same foods repeatedly
12. circular economy:an economic system aimed at eliminating waste and the continual use of resources
13. microgravity:a condition in which objects appear to be weightless and experience very low gravitational forces
14. fermentation:a metabolic process that produces chemical changes in organic substrates through the action of enzymes
15. philosophy: a set of beliefs or principles that guide actions and decisions

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