NASA’s challenge is to find an innovative way to feed astronauts in space

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In an effort to revolutionize food technologies for long-term space missions, the NASA-sponsored Deep Space Food Challenge has reached its final stage, NPR reported Monday.

Among innovative ideas competing for up to $1.5 million in prize money, one entrant stands out for an extraordinary process that could help support astronauts on their journey to Mars: Stafford Sheehan, co-founder of Air Company .

Sheehan’s revolutionary approach uses a unique combination of ingredients to create space yeast, a versatile, protein-rich food source for astronauts.

“Astronaut breath, water, starter yeast, electricity, a rolling pin, and we can make it happen,” Sheehan told NPR.

By combining air, water, and starter yeast in Sheehan’s machine, a yeast similar to a protein shake is produced, which can be dried and rolled into dough or tortillas, hence the need for a rolling pin.

Beef steak produced from meat crops grown via Aleph Farms (credit: Courtesy) What’s the science behind it?

The science behind Sheehan’s invention dates back to 2017, when he developed a process that converts carbon dioxide into alcohol. This alcohol can then be made into various useful products, including vodka, perfume, and yeast.

Sheehan’s company has now moved into the final phase of the Deep Space Food Challenge, with the goal of creating new and revolutionary food technologies that require minimal resources, produce little waste, and offer safe, nutritious and flavorful options.

The primary focus of these edible innovations is twofold. First, they aim to make long-duration space exploration, including missions to Mars and beyond, more feasible by addressing the challenge of limited food resources during such voyages.

Second, these advances have the potential to provide sustainable food solutions here on Earth, offering avenues to fight hunger and reduce environmental impact.

In partnership with the Canadian Space Agency, the Deep Space Food Challenge brought together eight teams for the final round. Other finalists include Florida-based Interstellar Lab, which has developed a bio-regenerative system for growing fresh vegetables, mushrooms and insects, and Colorado-based SATED, which has designed a cooking appliance that prepares meals using ingredients with long shelf life.

What was the process behind it?

In explaining the process behind his invention, Sheehan drew parallels to how plants use carbon dioxide during photosynthesis. Plants absorb carbon dioxide, sunlight and water, which allows them to produce sugar and oxygen.

Air Company mimics this process by using carbon dioxide exhaled by astronauts to make alcohol, which is then consumed by starter yeast, causing a yeast overgrowth. This efficient yeast reproduction allows for the creation of edible nutritional yeast, which can be processed into various food products.

With nutritional yeast, astronauts can enjoy a range of dishes such as pasta, tortillas and seitan, a popular protein source among vegans. Sheehan described the flavor of nutritional yeast as similar to wheat gluten but with a slightly sweeter taste.

The importance of developing space food goes beyond space exploration, particularly in the context of a potential mission to Mars. The current challenge is to carry enough food for the round trip, which could take up to seven months.

Three transparent glasses (credit: WALLPAPER FLARE)

The packing weight of over a year’s worth of food, including additional snacks, would be prohibitively expensive for a rocket to launch. Thus, the Deep Space Food Challenge finalists aim to address this critical issue and make a mission to Mars more viable.

Space food innovations can address Earth’s challenges

In addition to the benefits for space exploration, innovations in space food hold great promise for tackling Earth’s challenges, including climate change. While developing space food currently requires significant investment, Sheehan believes this could change in the future.

Comparing solar energy, which has evolved from expensive to affordable and widely accessible, Sheehan envisions a similar trajectory for Air Company products.

In addition to making yeast from carbon dioxide, the company can also generate sustainable aviation fuel. Sheehan points to the potential to combat climate change by replacing reliance on fossil fuels with carbon dioxide-based fuel production.

Achieving energy independence is another aspect Sheehan hopes to address through its products. By scaling up operations to accommodate the fossil fuel industry, Air Company aims to produce its products at competitive prices, thereby reducing reliance on traditional energy sources.

By partnering with NASA, the Air Company’s work in the realm of space food promises to transform not only how astronauts sustain themselves in space, but also how people on Earth fight hunger, reduce environmental impact and fight for energy independence.

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