Came in here like
“If someone hasn’t made a " holy fuck, China isn’t going to just save us from climate change, they area going to fucking EAT climate change” joke, I am gonna be real sad… Then make one."
So, thanks comrade.
Not really. This falls under CO2 utilization, which converts waste CO2 into more useful stuff. Because cows/pigs eat the yeast protein, and we eat the cows/pigs and burn them as calories, we re-release the CO2 in our breath.
This tech is better classed as precision fermentation, and unfortunately has little to do with fighting climate change.
Indirectly it has to do with ficghting climate change tho. The utilized CO2 stems from heavy industry, meaning heavy industry can now double as supplier for the basics of food production. As the resulting yeast is much more efficient per hectare than soy, this means less deforestation for soy fields. Meaning the CO2 bound in the forests stays right there. Less CO2 emissions, fuck yeah!
Good point, though I don’t think deforestation is a big problem in China anymore. What more efficient food production does allow is reforesting excess soy farming fields, which will definitely sequester carbon while restoring the environment.
Yes, you could just bury organic carbon for carbon sequestration. However, using your custom engineered yeast enzyme to do this is pretty dumb when you could just use waste plant biomass like SinkCo Labs does.
Herein lies the fundamental economic problem with carbon sequestration: you spend money to produce nothing.
Fuck me! We aren’t going to eat the bugs in the pods. We are going to eat climate change.
Came in here like
“If someone hasn’t made a " holy fuck, China isn’t going to just save us from climate change, they area going to fucking EAT climate change” joke, I am gonna be real sad… Then make one."
So, thanks comrade.
Not really. This falls under CO2 utilization, which converts waste CO2 into more useful stuff. Because cows/pigs eat the yeast protein, and we eat the cows/pigs and burn them as calories, we re-release the CO2 in our breath.
This tech is better classed as precision fermentation, and unfortunately has little to do with fighting climate change.
Indirectly it has to do with ficghting climate change tho. The utilized CO2 stems from heavy industry, meaning heavy industry can now double as supplier for the basics of food production. As the resulting yeast is much more efficient per hectare than soy, this means less deforestation for soy fields. Meaning the CO2 bound in the forests stays right there. Less CO2 emissions, fuck yeah!
Good point, though I don’t think deforestation is a big problem in China anymore. What more efficient food production does allow is reforesting excess soy farming fields, which will definitely sequester carbon while restoring the environment.
If the technology catches on it could have major impact in some places, namely south america.
Could they theoretically store or just bury the yeast as a means of carbon capture ?
Yes, you could just bury organic carbon for carbon sequestration. However, using your custom engineered yeast enzyme to do this is pretty dumb when you could just use waste plant biomass like SinkCo Labs does.
Herein lies the fundamental economic problem with carbon sequestration: you spend money to produce nothing.