We need to rethink food production — and explore ways to make it cleaner

Geothermal technologies have the potential to transform food production for the better, writes Dr Paola Sakai, Lecturer in Sustainability Economics and Policy, School of Earth and Environment.

Food systems contribute up to 30 per cent of human-related global greenhouse gas emissions, of which around 80 per cent are associated with agricultural production. They are a significant driver of climate change, and efforts towards decarbonising and reducing the environmental impact of our food system are urgently needed.

More than 70 per cent of total agriculture is rainfed. Food systems are profoundly impacted by climate change, and climate variability is already affecting food security. Too much or too little water can heavily influence the food supply, resulting in shortages in the market and rising prices, threatening food security.

Technology for greener food production

Our social systems are also facing significant challenges, with rising obesity rates, food poverty and malnutrition worldwide.

We must rethink how we produce, trade, cook, eat, value, and dispose of our food. Geothermal technologies, such as mine energy systems used for food production, have great potential to aid the transition to net zero in the UK and worldwide.

Utilising the heat stored in the water of disused mines to heat glass houses or vertical farms means that food can be produced with nearly zero carbon. This technology applied to food production can generate carbon savings by reducing food miles, freeing up land for biodiversity, reducing energy by 30 per cent and water consumption by 95 per cent.

Using geothermal energy to heat glass houses or vertical farms means that food can be produced indoors regardless of the weather, to be better adapted for future climate conditions.

However, there are critical challenges around geothermal energy for food production, which is why more research is needed in the following areas:

• Technical challenges: lack of geothermal energy data, unknown state of the underground, uncertainty of water flow and underground occurrences, lack of ability to store and transport energy at scale, pests and diseases, and limited crop diversity.
• Economic: high start-up and operating costs, lack of incentives, lack of insurance, long return periods of investment and food prices.
• Social: social acceptance, fear of risks, a need for skilled labour.
• Regulatory/policy: zoning and certification, lack of national policy and blurred regulation, unfavourable terms for investment, easier to stick with business as usual.

Food culture goes to the very core of food systems management, and our values influence it. So how we produce, trade, cook, eat, value and dispose of our food says more about us than we realise.

Let’s be creative and invest in other clean energy sources in our much-needed food system.

Dr Paola Sakai is a member of the Global Food and Environment Institute.