Fernández-Ríos et al. (2023): Carbon accounting of negative emissions technologies integrated in the life cycle of spirulina supplements

Ana Fernández-Ríos, Isabela Butnar, María Margallo, Jara Laso, Aiduan Borrion, Rubén Aldaco IN: Science of The Total Environment 890, 164362,https://doi.org/10.1016/j.scitotenv.2023.164362

Given the important contribution of the food sector to climate change, this study aims to investigate the role of two carbon capture and utilization (CCU) technologies in decarbonizing the production of Spirulina, an algae product commonly consumed for its nutritional characteristics. The proposed scenarios considered the replacement of synthetic food-grade CO₂ in Arthrospira platensis cultivation (BAU scenario) with CO₂ from beer fermentation (BRW) and CO₂ from DACC (direct air carbon capture) (SDACC), representing two alternatives with great potential in the short and medium-long term, respectively.

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