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Geothermal Energy Storage | Earth Wise

May 22, 2023 By EarthWise Leave a Comment

About 12% of the energy consumed by humanity is used to heat and cool homes and businesses. A study by researchers at Lawrence Berkeley National Laboratory and Princeton University looked at a novel approach to making use of underground water to maintain comfortable temperatures and reduce consumption of natural gas and electricity.

The idea is to use aquifer thermal energy storage (known as ATES) to provide both heat in the winter and cooling in the summer. The concept leverages the heat-absorbing property of water and natural geological features. The idea is to pump up water from existing underground reservoirs and heat it at the surface using environmental heat or even excess energy from solar or wind generation. Then the warm water is pumped back down. It stays warm for a long time – even months – because the earth is a good insulator. When the water is pumped back up in the winter, it is much hotter than the ambient air and can be used to supply heat to buildings.

Alternately, water can be pumped up and cooled in the winter and then put back down underground and stored until cooling is needed in the summer months.

This technology has not been used much in the US, but it is gaining recognition internationally, particularly in the Netherlands. It can perform very well in areas with large seasonal fluctuations.

The research study used modeling and various simulations to estimate how much energy ATES could save on the US grid. The results showed that adding ATES to the grid could reduce consumption of petroleum products for heating and cooling by up to 40%. The system could also help prevent blackouts by reducing high power demand during extreme weather events.

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Underground Water Could be the Solution to Green Heating and Cooling

Photo, posted February 19, 2012, courtesy of Sanjay via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Storing Carbon Dioxide In The Ocean | Earth Wise

May 11, 2023 By EarthWise 2 Comments

Reducing the amount of carbon dioxide entering the atmosphere means either shutting down emission sources (primarily curbing the use of fossil fuels) or capturing the CO2 as it is emitted. Capturing carbon dioxide from smokestacks and other point sources with high concentrations is relatively efficient and can make economic sense. Removing it from the air, which even at today’s dangerously high levels contains only 400 parts per million, is difficult and energy intensive. And even when it is removed, it then must be stored somewhere.

Researchers at Lehigh University have developed a novel way to capture carbon dioxide from the air and store it in what is effectively the infinite sink of the ocean. The approach uses an innovative copper-containing filter that essentially converts CO2 into sodium bicarbonate (better known as baking soda.) The bicarbonate can be released harmlessly into the ocean.

This technique has produced a 300 percent increase in the amount of carbon dioxide captured compared with existing direct air capture methods. It does not require any specific level of carbon dioxide to work. The filter becomes saturated with the gas molecules as air is blown through it. Once this occurs, seawater is passed through the filter and the CO2 is converted to dissolved bicarbonate. Dumping it into the ocean has no adverse effect on the ocean. It doesn’t change the salinity at all, and the stuff is slightly alkaline, which will help reduce ocean acidification.

Reusing the filter requires cleaning it with a sodium hydroxide solution, which can be created from seawater using electricity generated by waves, wind, or sun.

The filter, called DeCarbonHIX, is attracting interest from companies based in countries around the world.

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Path to net-zero carbon capture and storage may lead to ocean

Photo, posted March 10, 2007, courtesy of Gail via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Insects On The Menu | Earth Wise

March 6, 2023 By EarthWise Leave a Comment

According to the World Food Programme, a record 349 million people across 79 countries are facing acute food insecurity. This constitutes a staggering rise of 200 million people compared to pre-pandemic levels. Nearly one million people globally are fighting to survive in famine-like conditions, which is ten times more people than just five years ago.

As a result, many experts contend that alternative or so-called novel food sources – such as lab-grown meats, seaweed aquaculture, and insects – will be necessary to help fight global hunger and global food insecurity.

Insects already form a significant part of diets in many cultures around the world. Insects are great sources of nutrients, including protein, vitamins, and minerals. But insects have yet to be embraced in any substantial way in western cultures… but that may be changing.

In fact, the European Union has now certified four types of bugs as food fit for human consumption. The larvae of lesser mealworms and house crickets recently became the third and fourth insects approved for sale as food in the EU, joining yellow mealworms and grasshoppers. Eight more applications are awaiting approval.

Insects are already a delicacy in many high-end restaurants around the world, and a normal and healthy part of diets in countries like Mexico and Thailand. Embracing insects as a food of the future will not only help in the fight against global hunger, but will also help to reduce greenhouse gas emissions and to slow species extinction.

In Western food markets, the so-called “yuck factor” remains the biggest hurdle to cross. But as the world population grows, the need for sustainable solutions in the food industry grows with it.

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Insects on the menu as EU approves two for human consumption

World Hunger Surged in 2020, U.N. Says

A global food crisis

Photo, posted April, 2014, courtesy of Shankar S. via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Foods of the Future? | Earth Wise

March 27, 2020 By EarthWise Leave a Comment

In a world where many go hungry in the context of rapidly changing environments, many experts contend that alternative food sources will be necessary to solve global food security problems. So-called novel food sources are central to this conversation, defined as foods with no history of consumption in a region – or perhaps anywhere.

Three popular examples are lab-grown meat, insect farming, and seaweed aquaculture. Each of these offer opportunities as well as challenges.

Lab-grown meat can refer to actual animal tissues raised in vats as well as the increasingly common cultured plant products made to resemble meat. Lab-grown meat faces push back from the livestock industry that contends it should not be labeled as any kind of meat. While results to date are positive, barriers still remain including concerns over product taste, healthiness, and cost. And while less land- and water-intensive than conventional livestock, cultured meat production is still energy intensive.

Insects do form a significant part of diets across the globe but have yet to be embraced in any substantial way in western cultures. Nutritionally, numerous species of insects are rich in key proteins, micronutrients, and minerals. But the “yuck factor” is a big barrier to cross.

Seaweed is a long-established part of many East Asian diets and has many potential dietary uses. Several selectively bred varieties of seaweed supply a range of valuable nutrients. Growing seaweed does not tax freshwater and terrestrial resources. But intensively cultivated seaweeds would have potential negative effects on local marine ecosystems.

There is no single solution to complex issues like food security. Novel foods may very well form part of the solution to a growing food crisis.

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Insects, seaweed and lab-grown meat could be the foods of the future

Photo, posted March 12, 2009, courtesy of Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.