The global food system faces growing challenges, not least because environmental impacts have already exceeded several planetary boundaries. A new study reveals the potential for sustainable single-cell protein (SCP) production using renewable energy, setting ambitious production targets to help address these challenges.
Single-cell protein, derived from microbial biomass, offers substantial promise as we seek to reduce the environmental toll of traditional livestock farming. Researchers project the possibility of producing as much as 30 million tonnes of SCP annually by 2050, utilizing electrolytic hydrogen and atmospheric carbon dioxide alongside optimized hybrid solar and wind power systems.
Given the current demands on the food system, with projections estimating a 70 percent increase in livestock product consumption by 2050, the urgency for alternative protein sources descends from the increasingly evident impacts of animal agriculture. This shift not only targets sufficiency but also aims to significantly reduce greenhouse gas emissions associated with conventional food production.
“The closed system of e-SCP production decouples food production from seasonality of conventional agriculture and impacts of climate change,” the authors note about this innovative method of production. By implementing hydrogen-oxidizing bacteria, coupled with renewable energy, the research highlights how SCP can help mitigate the vulnerabilities of traditional food production methods, which are heavily reliant on land resources and susceptible to climate fluctuations.
The complex modeling conducted by the researchers examined energy use and production costs across different regions, focusing on how efficiency can be maximized with the integration of varying renewable energy sources. Current projections suggest significant cost reductions for producing SCP, with the production price expected to fall from around 5.5–6.1 € kg−1 in 2028 to between 2.1–2.3 € kg−1 by 2050. This decline could make e-protein highly competitive with existing animal-based protein sources.
The researchers point out SCP is not entirely novel; its concept dates back to World War I, when Germany produced yeast to compensate for disrupted protein imports. With advancements, SCP is poised to once again revolutionize protein production. Microbial proteins like SCP are rich, containing between 30 to 80 percent protein content, and present a sustainable alternative to traditional protein sources.
The core benefits of e-SCP production include substantial reductions in land and water use, as well as minimizing nutrient runoffs common with conventional agriculture techniques. It capitalizes on the fact SCP production doesn’t require arable land, allowing for food production even where agricultural conditions might be poor.
The study emphasizes the potential for large-scale SCP facilities to begin operations as soon as 2028, with demonstrations expected to showcase technical capabilities alongside their economic viability. The combination of solar and wind power utilized by these facilities is projected to meet the energy needs for such production, thereby enabling regions rich with renewable resources—such as the Atacama Desert and parts of Australia—to excel.
Commenting on the broader impacts, the authors assert, “e-SCP could also reduce the GHG emissions of food production if supplied with sustainable electricity.” This fundamental benefit aligns with global sustainability goals, potentially letting nations achieve food sovereignty and resilience against climate change.
With the academic community rallying around the potential of SCP, attention needs to be directed toward supporting innovative research and infrastructure development. The collective goal is clear: addressing food security needs without compromising the planet’s ecological limits. The transformation of food systems through technologies such as SCP could form part of the answer to one of the modern era's most pressing challenges.
By weaving these advanced methods of food production with renewable energies, the pathway to achieving sustainable food security becomes not only feasible but also necessary for the future of our planet.