Dr Yalinu Poya Gow’s eventful career has taken her from Papua New Guinea and China to Glasgow, with an impressive array of awards collected along the way. She spoke to us about her successes, overcoming challenges, and feeding the world’s growing population through ammonia synthesis.
Dr Yalinu Poya Gow
Tell us about your career path to date.
I was born and raised in Lae, Morobe Province, in Papua New Guinea. I did all my schooling there, then moved to Port Moresby, the capital, to do my university studies. I attended the University of Papua New Guinea and graduated in 2011 with a Bachelor’s Degree in Science, majoring in Chemistry. After graduation, I worked at the Porgera Gold Mine in the pressure oxidation circuit as a Process Technician.
In 2014, I moved to China and did a Master’s in Inorganic Chemistry, majoring in Heterogeneous Catalysis, and received the Outstanding International Student award. In Autumn 2016, I was accepted into the University of Glasgow and began my PhD in Chemistry, majoring in Heterogeneous Catalysis.
I completed my PhD studies December 2019 and graduated in June 2020. My PhD research was on making catalysts suitable for small-scale ammonia production, such as on a farm. Ammonia is a simple compound that is primarily used to make synthetic fertilisers to grow food to feed 40% of the world population; as a result, there is great interest in sustainable ammonia production on a small-scale.
I have received a total of 18 awards and honours in relation to my PhD work, including: the 2020 Commonwealth Chemistry award winner in Green Chemistry; the 2019 Green Talent Award from the German Ministry of Education and Research; and the Plutonium Element Award by International Union of Pure Applied Chemistry (IUPAC) as one of the top 118 chemists in the world under the age of 40; and first place in a Society of Chemical Industry PhD Student Competition.
My research has been highlighted and featured by the American Chemical Society, Scottish Funding Council, Society of Chemical Industry and QS Top Universities. In addition, I have been honoured by the University of Glasgow for my ammonia synthesis research and named 2020 University of Glasgow Future World Changer.
Which aspects of your work motivate you most?
The aspect of my job and research that motivates me the most is contributing to a greater cause. I play a role in contributing towards improving the livelihoods of billions across the world. I am also an educator, teaching students across the world, so in a sense I am developing the world’s human resource: equipping scientists and engineers into bettering themselves and the world. This is my motivation.
Ammonia synthesis research is key in helping us feed the world’s rapidly growing population.
What personal challenges have you faced and how have you overcome them?
The personal challenge that I face is being undervalued. I, as a scientist, am usually overlooked. You see, everyone talks about sustainability, climate change, and what we should do to overcome these challenges, but when it comes to getting the job done, young scientists like me who have a lot to offer are being overlooked by institutions and organisations despite meeting criteria.
The thing with me is that I came the hard way, I worked extremely hard to get where I am and do not sway from paths nor give up easily. I continue to grow in my passion in science and research despite the limited opportunities. I believe all good things come to those who work hard and are patient.
>> We have spoken to many amazing women chemists. Read more about Dr Anita Shukla and the drug delivery systems she is developing.
What is the greatest future challenge for those in your industry and at home, and how could these be addressed through your work?
The greatest challenge is the lack of opportunities. Catalysis is somewhat a niche field when it comes to research fellowships, industrial jobs, or anything in between. Catalysis can help solve some of our problems, but it is often overlooked. Ammonia synthesis is a testament to how catalysis feeds 40% of the world population. When you take into account the UN 2030 Sustainable Development Goals and the world’s growing population, ammonia synthesis should be highly worthy of consideration.
It is the same in where I come from. Papua New Guinea and the Pacific Islands have brilliant and naturally gifted people. The only challenge is the lack of opportunities and services.
Which mentors have helped you along the way and how did they make a difference?
Mentors that have helped me along the way were my parents, who always believed in my potential, instilled in me hard work and discipline, and always reminded me that I have a purpose. I also have had the support of my science teachers at school, undergraduate lecturers and postgraduate supervisors. They are all heroes and heroines of science and have shaped my life greatly!
What is the current state of play within your sector with respect to equality, diversity, and inclusion – and is enough being done to attract and retain diverse talent?
I am a Pacific Islander woman in Chemistry. I am a minority in the world and more so in my field. Opportunities should be given to us as we do not just represent ourselves, we represent an entire people of the Pacific.
That is the whole reason why I wanted to do a PhD in Chemistry with an underlying theme of sustainability, so I can give something back and help my people because they are the ones who face the drastic effects of climate firsthand.
Many people speak of inclusivity on paper, but it needs to come into fruition. Inclusivity is not just a box to tick. There is so much diverse talent out there – brilliant, and qualified people from minority ethnicities.
Is there any advice you would give to young professionals and young people from Papua New Guinea?
Never give up – that is all. Where you come from, your past or present, status in life, background, gender, age, what you look like, these should not hold you back from achieving your goals. Yes, life is hard, but you have a purpose.
Some have it easy, most of us have it hard, but we are tough and resilient people. Eventually, you will reach your goals one day, look back and see that all the hardship faced along the way was totally worth it.
>> Interested in a career in science communication? Then read Suze Kundu’s story.
Re-using waste materials and converting them into chemicals will help us create a closed-loop system. Ahead of the SCI Engineering Biology symposium on 23 May, Martin Hayes, Biotechnology Lead at Johnson Matthey, spoke about some exciting approaches and the challenges involved in making the low-carbon transition.
The journey to Net Zero is well underway, with a number of countries already committed to Net Zero by 2050. To achieve this ambitious goal, companies and governments must take a new approach to waste, shifting from linear processing to a circular model.
This involves recycling and reusing products to create a closed-loop system that uses fewer resources and reduces waste, pollution and carbon emissions. As we journey towards Net Zero, these ‘circularity’ principles are increasingly embedded in the research and design of products.
As a leader in sustainable technologies, Johnson Matthey (JM) is striving to help the chemical industry transition. Martin Hayes, Biotechnology Lead, explains: ‘More and more companies are starting to move away from linear chemical processes to circular ones, which is definitely a step in the right direction.
‘They’re looking at how the waste from chemical processes may be the source for biological processes. Biological entities such as enzymes or organisms can even recover precious metals from waste streams, maximising value while reducing waste.’
>> How are young chemists tackling climate change? Read more in our COP26 review.
In other cases, gas fermentation can upgrade waste products, particularly carbon dioxide and hydrogen, and convert them into chemicals. Hayes explains: ‘In this instance JM joins biology and chemistry to get the desired end product without affecting the customer experience, but making the process much cleaner.’
Fermented food waste could be converted into chemical building blocks.
Food waste is another contributor to greenhouse gas emissions. A circular approach may consider fermenting food waste to convert it into useful chemical building blocks. ‘What is valuable about this is that these chemicals are not produced from virgin fossil material,’ he adds.
To realise the potential in these technologies and new businesses, it’s important to take a collaborative approach and for multi-disciplinary teams to work together. Hayes continues: ‘We know that getting the biology to the end product requires engineers, chemists, microbiologists, and biochemists – different scientists working together with commercial expertise to make a product that is sustainable, has a low environmental footprint, and is still profitable.
‘We work collaboratively in partnership because we recognise we need to develop these solutions in ways that reflect the needs of each client and the broader society.’
But the scale of the issue shouldn’t be underestimated. On the one hand, those biological entities will require engineering to become efficient catalysts, working selectively with less-than-ideal feedstocks under demanding reaction conditions. On the other hand, scaling up and optimising processes such as fermentation can be resource intensive and involve large volumes.#
Johnson Matthey will be Platinum sponsors for the upcoming Engineering Biology symposium | Editorial image credit: Casimiro PT / Shutterstock
This type of catalyst customisation and process intensification calls for a multi-disciplinary team: bioinformaticians, molecular biologists, chemists and chemical engineers working together.
While the UK leads in renewable technologies, it is also important to think in terms of connected systems rather than isolated applications of technology. That broader perspective in a circular system will get us towards Net Zero and is embodied by the SCI’s symposium on Engineering Biology with which JM is proud to be associated as a (fittingly) Platinum sponsor. This is a topic which is entirely consistent with, and supportive of, JM’s vision of a cleaner, healthier world.
>> Sign up here for SCI's Engineering Biology – applications for chemistry-using business on 23 May.
>> How do we move to non-fossil fuel feedstocks? Here’s our report on the Parliamentary & Scientific Committee Discussion Meeting on 28 March.
There was a happening in York recently – a Hemp Happening – organised by SCI’s Agrisciences Group and Biovale. It took place at York’s STEM Centre and explored the issues around growing and using industrial hemp. Despite these issues, there is a growing demand for hemp fibre and shiv as we look to use sustainable natural fibres and move to a low-carbon economy.
In 10 years’ time, you’ll walk out of your hemp-insulated home, wearing your hemp fibre t-shirt, polishing off the last of your hemp and beet burger, before heading to work in your hemp seed oil-powered car.
Is this scenario fantastical? Yes, obviously, but as delegates attending Hemp Happening explained on 6 April, all of these products exist right now. The sheer breadth of them underlines what a useful and versatile material hemp is. If enabled through policy, hemp could play a big part in our low-carbon future. Here are five ways it could make a significant difference.
Hemp has much-vaunted carbon-sequestering potential which, given our climate change travails, could prove extremely useful. Some experts say it is even better at capturing atmospheric carbon than trees. According to SAC Consulting, industrial hemp absorbs nine to 13 tonnes of CO2 per hectare. To put hemp’s absorption capacity into context, hemp market specialists Unyte Hemp said it absorbs 25 times more CO2 than a forest of the same size.
Of course, that’s all very well, but how do you make sure this carbon remains sequestered?
One fitting home for hemp (and the carbon it has captured) is in construction, especially given the carbon-intensive nature of the industry. So, with the pressure intensifying to replace and retrofit the UK’s inefficient building stock, hemp is well placed to reduce emissions and improve building performance.
Hemp is not just used in insulation materials due to its excellent thermal performance characteristics. It is also used in rendering buildings and for non-load bearing blocks in construction. Indeed, hempcrete blocks, which are made from hemp shiv, lime, and sand or pozzolans, have a net carbon negative footprint.
Hemp is used in everything from food supplements to medicines, cosmetics, and construction products.
Hemp also helps the earth. As flash flooding strips our soils, the plant’s root density and deep structure protects against soil erosion and mitigates compaction. Hemp also provides nutrients to help maintain soil health, making it useful in crop rotation.
As insect populations dwindle, the role of pesticides and herbicides are coming into sharper relief. In that respect, hemp has a natural advantage over other crops as it doesn’t require pesticides and fertilisers.
We have long heard of the health benefits of hemp-derived products such as cannabidiol oil (or CBD oil), but pretty much the whole plant can be used. Its seeds are rich in omega-3, omega-6, and fatty acids, and help fend heart problems.
As mentioned above, the fibrous part of the plant sequesters carbon and produces low-carbon materials for construction, while its roots are used to treat joint pain and for deep tissue healing.
And then we have hemp for bioethanol production and even hemp seed veggie burgers. The list goes on; so, there are many ways for farmers to make money from it.
>> What can be done to make our soils healthier? Take a look at our blog on solving soil degradation.
Hemp has excellent insulation properties.
I bet you know at least one person with a bamboo t-shirt or socks. Hemp has similar textile potential to its super material cousin. As the fashion industry interrogates its wayward past, the pressure will increase to lighten the footprint of clothing materials. Estimates vary, but hemp is said to need less than half the water required to cultivate and process than cotton textiles and its toughness is handy in long-lasting carpeting.
Hemp has been heralded as a wonder material for decades but there is that elephant in the room. The restricted uses of hemp-related materials curb the extent to which it can be grown in the UK. At the event, delegates noted that outdated legislation, lack of government support, and education are among the factors holding back the growth of hemp on an industrial scale.
And yet, there is growing demand for natural materials that tackle climate change, especially those that sequester carbon. With pension funds increasingly divesting from fossil fuels, and the ever growing importance of corporate sustainability in business, sustainable materials such as hemp are now more attractive.
Arguably the most exciting contribution of the day was the mention of zero-cannabinoid industrial hemp. Even though the THC content levels present in hemp are low (compared to the high levels found in marijuana) and it’s unattractive as a THC source, hemp is still very strictly regulated in the UK compared to North America and the rest of the EU.
One participant mentioned that hemp genes could be edited to remove the cannabinoid – and, if that were to be achieved, it could change everything. Then we would really see hemp happening in the UK.
>> Interested in more events like this one? Visit our Events pages.
How do flowers use fragrance to attract pollinators, and how do pollution and climate change hamper pollination? Professor Geoff Dixon tells us more.
‘Fragrance is the music of flowers’, said Eleanour Sophy Sinclair Rohde, an eminent mid 20th century horticulturist. But they are much more than that. Scents have fundamental biological purposes. Evolution has refined them as means for attracting pollinators and perpetuating the particular plant species emitting these scents.
There are complex biological networks connecting the scent producers and attracted pollinators within the prevailing environment. Plants flowering early in the year are generalist attractors. By late spring and early summer, scents attract more specialist pollinators as shown by studies of alpines growing in the USA Rocky Mountains. This is because there is a bigger diversity of pollinator activity as seasons advance. Scents are mixtures of volatile organic compounds with a prevalence of monoterpenes.
Environmental factors will affect scent emission. Natural drought, for example, changes flower development and reduces the volumes and intensity of scent production. The effectiveness of pollinating insects, such as bees, moths, hoverflies and butterflies is reduced by aerial pollution.
Pheasant’s eye daffodils (Narcissus recurvus).
Studies showed there were 70% fewer pollinators in fields affected by diesel fumes, resulting in lower seed production. Pollinating insects do not find the flowers because nitrogenous oxides and ozone change the composition of scent molecules.
Extensive studies of changes in flowering dates show that climate change can severely damage scent–pollinator ecologies. Over the past 30 years, blooming of spring flowers has advanced by at least four weeks. Earlier flowering disrupts the evolved natural synchrony between scent emitters and insect activity and their breeding cycles. In turn that breaks the reproductive cycles of early flowering wild herbs, shrubs and trees, eventually leading to their extinction.
The lilac bush, known for its evocative scent.
Scents provide powerful mental and physical benefits for humankind. Pleasures are particularly valuable for those with disabilities especially those with impaired vision. Even modest gardens can provide scented pleasures.
Bulbs such as Pheasant’s eye daffodils (Narcissus recurvus) (illustration no 1), which flower in mid to late-spring, and lilacs (illustration no 2) are very rewarding scent sources.
Sweetly perfumed annuals such as mignonette, night-scented stocks, candytuft and sweet peas (illustration no 3) are easily grown from garden centre modules, providing pleasures until the first frosts.
Sweet peas are easily grown from garden centre modules.
Roses are, of course, the doyenne of garden scents. Currently, Harlow Carr’s scented garden, near Harrogate, highlights the cultivars Gertrude Jekyll, Lady Emma Hamilton and Saint Cecilia as particularly effective sources of perfume. For larger gardens, lime or linden trees (Tilia spp) form profuse greenish-white blossoms in mid-season, laden with scents that bees adore.
Written by Professor Geoff Dixon, author of Garden practices and their science, published by Routledge 2019.
Why do we ignore climate change and what can we do about it? That’s what Toby Park, of The Behavioural Insights Team, explained in our latest SCItalk. Eoin Redahan reports.
Do any of these describe you?
A.I recycle whenever I can, but fly twice a year.
B.I switched to a renewable energy provider, but still drive to work twice a week.
C.I make sure all unnecessary lights are switched off in the house, but eat beef occasionally
D.I plan to live a greener lifestyle, but the real difference will be made at government level.
When it comes to climate change, most of us are full of good intentions. We want to do the right thing but when change becomes too difficult or inconvenient, people (like me) lapse into old habits. In his excellent talk, why we ignore climate change and what we can do about it, Toby Park explained these contradictions and outlined how ‘nudge’ behaviour can be used to tweak our habits.
Fundamentally, Park argued that most people mean well. After surveying a couple of thousand people in the lead-up to COP26, the Behavioural Insights Team found that 67% of respondents planned to take at least five new actions to tackle climate change and 99% said they would take at least one.
So, why then do we ignore climate change en masse? ‘We are like swimmers in a stream,’ Park said. ‘We have the opportunity to swim in one direction or another but we are in a stream that has a current.’
We’re good at recycling but not as resolute when it comes to taking fewer flights.
Life is hard enough. We tend to do what is easy and affordable, but there are other reasons why we’re not falling over each other to buy electric vehicles or driving to the south of Spain for our holidays instead of flying.
The first is psychological distance. For many people, the prospect of climate change is too distant to take seriously. Unless you have woken up to find your kitchen submerged by flooding, its effects may seem far away; yet, the changes we must make are in the present.
The problem is, it’s sometimes hard to act when you cannot feel the urgency. So, people find it hard to frontload the hardship, as they see it. Park likened it to being told that you must have the hangover before you go drinking – and how many of us would choose that?
Second, we are experts at fooling ourselves. As Park noted, we’re all natural storytellers when it comes to crafting positive images of ourselves. We are the masters of cognitive dissonance. On the one hand we feel virtuous when we recycle paper, plastic, and food scraps, yet we’ll hop on a plane for that wedding in Dublin.
‘We all have the tension of what’s in our own self interest and what’s altruistic or pro-social,’ Park said, adding a Robert Heinlein quote that encapsulates the human condition. ‘Man is not a rational animal,’ he said. Man is a rationalising animal.’
A third reason why we ignore climate change, according to Park, is that our actions rarely benefit us personally. If you buy an electric vehicle, the price of that new Tesla will sting and you’re not going to benefit from the carbon emissions saved. However, if there is collective action, everyone would benefit from cheaper electric vehicles to less filthy air.
So, what can we do about climate change?
As was mentioned above, one of the foci of the Behavioural Insights Team is encouraging ‘nudge’ behaviour – what Park described as softly encouraging a certain type of behaviour without restricting choice. And it turns out, there are lots of ways to nudge us well-intentioned, self-centred creatures into healthier habit.
Examples of nudge behaviour are everywhere. In Switzerland, energy companies made green energy the default choice and people – out of either convenience or conscience – tended to stick with this option. Park mentioned how one canteen reduced food waste by up to 40% through the introduction of a small friction: removing the plastic trays (Thiagarajah and Getty 2013). In a similar sphere, he said Sainsbury’s Cafe increased orders of its plant-based meal options by calling items ‘field-grown’ rather than ‘meat-free’ or ‘plant-based’.
Park mentioned that we can motivate different behaviour by introducing a social element. He noted that solar panels were found to be socially contagious in California and parts of Europe, while the same has happened in the UK with the introduction of green number plates for electric vehicles.
Comparing people to their peers is another useful way of changing habits for the better. Benchmarking people’s behaviour against the norm – such as telling someone they use more energy than most customers – is one way of doing it. Publishing environmental performance league tables for organisations is another to encourage a climate-friendly approach.
If you don’t think these sorts of nudge behaviours don’t work, think of the humble plastic bag tax. When you take your own bags for your weekly shop, you might save just 30p on a £30 shop. But have you done it? And are you doing it still?
Unfortunately, there is no dancing around the fact that 60% of emissions reduction requires behaviour change, according to Park. So, nudge behaviour will help but we’ll be needing more power behind that elbow.
What’s in a name? Language can have a profound effect on our choices. Now, who’s for a field-grown breakfast?
‘Small nudges aren’t enough,’ he said. ‘We also need to apply this lens to systemic, transformative change. That means finding smart ways to tilt the functioning of markets.
He said that consistent, long-term decision making is not only important for individuals but for businesses too.
‘Incentives are massively important for corporations,’ he added. ‘That would generally be my first port of call. That’s where the bigger impacts can be found.’
At the end of the talk, a member of the audience asked Park, simply, if there was hope? To answer that, he offered the example of plant-based food.
Not so long ago, many plant-based meat alternatives were the preserve of the few. However, consumer interest in plant-based foods has ‘mushroomed’ in recent years and retailers have responded with a swath of new food products.
‘Change can be runaway and self accelerating, Park said, ‘and we shouldn’t forget that solutions can scale exponentially… New norms can, all of a sudden, spread very quickly.’
>> To listen to Toby’s talk, go to YouTube
How well equipped is the UK’s battery supply chain to meet the growing demand for electric vehicles? We took a closer look to mark National Battery Day.
Main image editorial credit: Phaustov/Shutterstock
For many of us, it’s exciting to see the growth of the electric vehicle industry. Our personal transport will be cleaner. Our roads will be quieter. Indeed, from 2030 the UK government will ban the sale of pure internal combustion engine cars, and the widening role of ultra-low emission zones will hit many motorists in the pocket. Whether we like it or not, change is coming.
That does not mean we are prepared for it. As demand for electric and hybrid vehicles accelerates, and more stringent trade rules put pressure on having a local battery supply chain (stricter Rules of Origin for trade will come into force by 2027), the UK must get its complete supply chain up to speed.
For this to happen, chemists, suppliers, manufacturers, innovators, government representatives, and others need to make strides in several areas. Over the past year, a group of more than 50 participants at SCI’s Energising the UK Battery Supply Chain workshops have identified next generation technology, the scale-up of innovative technologies, the skills and knowledge base, and standards for materials testing as areas for improvement.
Brine pools for lithium mining. There is a global clamour for raw materials including lithium.
The UK also needs a consistent stream of key battery materials. It needs technologies that reduce the dependence on some of the current materials for hybrid and electric vehicles. It must integrate efficient battery recycling and manufacturing approaches to reduce its dependence on long-distance imports and much coveted raw materials such as lithium, nickel and cobalt.
It is a big challenge. As David Bott, SCI’s Head of Innovation (who helped run SCI’s five Energising the UK Battery Supply Chain workshops) said, there isn’t enough of a UK electric battery supply chain at the moment.
>> Find out what the experts thought about improving the UK battery supply chain in our Energising the UK Battery Supply Chain Part 5 video.
David did note that the UK Government (through UK Research and Innovation) has been investing in the scale-up of cell assembly through the Energy Innovation Centre at WMG (from 2012/3) and the UK Battery Industrialisation Centre (through UKRI and the Automotive Propulsion Centre). It will also support the construction of Britishvolt’s electric battery ‘gigafactory’ in Blyth, Northumberland.
However, he added that: ‘All of them, however, are talking about the assembly of the cells and 60% of the value is in the materials. We need a battery materials supply chain in the UK – not all the way back to mining, of course, but as much as we can.’
Recent developments in the UK have been heartening, but many more will be needed to create a viable battery supply chain.
Smoother collaboration is also required. ‘We need recognition that the UK needs more support for the chemistry part of the supply chain,’ he said. ‘We need a lot more collaboration – engineers need to understand that chemistry companies would engage more if they understood the size of the opportunity. The main thing we need at the moment is awareness of the opportunities.’
Despite the difficulties, green shoots have appeared recently. In late January, the government announced that it has backed Britishvolt’s aforementioned plans to build large volumes of electric vehicle batteries (through the Automotive Transformation Fund). According to the government, the factory will produce enough batteries for more than 300,000 vehicles a year and create 3,000 direct, highly-skilled skilled jobs. Britishvolt have also announced a partnership with Glencore to recycle battery materials.
>> Sign up for our next Energising the UK’s Battery Supply Chain workshop.
Oxford-based chemical products manufacturer Nexeon has secured US$80 million (about £59 million) in funding to scale up the production of its silicon anode materials. Finally, Sheffield-based sodium-ion battery technology company Faradion has been acquired by Indian conglomerate Reliance Industries for £100 million. A further £25 million will be invested as growth capital to accelerate the commercial rollout of its sodium-ion battery technology.
Faradion says that its sodium-ion technology provides ‘significant advantages compared to lithium-ion technology, including greater sustainability, a patented zero-volt safe transport and storage capability’.
So, there is some good news to celebrate as you gather around with your families to celebrate National Battery Day. The battery supply chain, unfortunately, must wait for another day.
What is the future of electric cars? Find out more in this Autotrader article.
Machine-made snow has made this Winter Olympics happen in Beijing, but at what cost?
If you take a look at the weather in Beijing right now, you’ll notice that it isn’t really that cold. You can enjoy daily highs of about 8°C in early February, which we’d be happy enough here in London.
These mild conditions have been a problem for the organisers of the Winter Olympics, which are currently taking place in Beijing and environs. Indeed, the distinct dearth of snow has meant that the Beijing Games have become the first to be run largely on artificial snow.
Snowmaking machines spray artificial snow on a ski slope during the FIS Ski Cross World Cup, a test event for the 2022 Winter Olympics
For some, the presence of 130 fan-driven snow generators and 300 snow-making guns spewing out machine-made snow represents a waste of resources, even if these machines are powered entirely by renewable energy.
In all, 49 million gallons of water will reportedly be used to make the Games possible. So, to say they are water-intensive is something of an understatement. However, the issues don’t end there. There is also an issue with the type of snow produced.
>> What can you do about climate change? Register for this free talk to find out more.
Some claim artificial snow creates more dangerous conditions for athletes.
According to the recent Slippery Slopes report written by the Sport Ecology Group (in conjunction with Loughborough University UK and Protect Our Winters UK), the composition of artificial snow can create dangerous conditions for the athletes. Basically, it creates a faster, harder surface that could result in more severe injuries.
The reason given for this is that artificial snow is almost 30% ice and 70% air, compared to natural snow, which is closer to 10% ice and 90% air. This ‘grittier ice-pack’ creates tougher conditions for athletes, many of whom travel at great speeds down steep slopes.
In the same report, former Winter Olympian Laura Donaldson explains why these machines create suboptimal snow. ‘The artificial snowflakes they generate have cylindrical structures (unlike the far more intricate structure of natural flakes),’ she said, ‘which mould together to form bulletproof ice conditions.’
Furthermore, this less permeable layer of ice may hinder the growth of vegetation, and the noise of the machines disrupts wildlife. In some resorts, chemicals are also added to create longer lasting snow.
At Beijing, the organisers claim not to have used chemicals in the snow-making process. However, others rely on machines and chemical-kind for a helping hand. According to the Sport Ecology Group report, a pesticide was used at the 2010 Games in Vancouver to allow the water to freeze at higher temperatures; and snow hardeners such as salt and fertiliser have been used to improve snow quality on cross-country skiing trails.
If hosting the Winter Olympics in an area without much snow seems crazy to you, it might not be quite as daft as you think. The bleak reality is that global warming is reducing the number of venues that can host this enormous event without artificial help.
According to an academic paper by Scott et. al. in 2014, only six of the last 19 Winter Olympics host cities will still have the climatic conditions to do so by the 2080s. Of course, that doesn’t take artificial snow into account.
So, when you see Qatar being awarded the 2050 Winter Games, don’t tell me you haven’t been warned.
The plant-based meat alternative market is growing rapidly, and cell-cultured meats could be coming soon to your dinner plate once they receive regulatory approval. Gavin Dundas, Patent Attorney at Reddie & Grose, provides his expert perspective on the state of the meat alternative market.
Which is receiving more emphasis based on patent activity: lab-grown meat or plant-based meat alternatives?
Comparing cultivated meat to plant-based meat is a bit like comparing apples and oranges.
Plant-based meat is here - it’s in shops, and it’s in growing numbers of restaurants and fast-food outlets. Even McDonald’s – arguably the world’s most well-known hamburger outlet – released its first plant-based burger in the UK on 13 October 2021: the aptly-named McPlant. The McPlant has been accredited as vegan by the Vegetarian Society, and includes vegan sauce, vegan cheese and a plant-based burger co-developed with Beyond Meat.
Cell-cultured meat is a very different prospect, as cellular agriculture is more high-tech, so companies entering that sector require a higher degree of specialised technical expertise. Companies delving into cultivated meat also require a fair bit of funding, as cultivated meat has not been approved for sale in any country other than Singapore, so it is not yet possible to sell their products to consumers.
The reality at the moment is that plant-based meat alternatives have a huge head-start in the marketplace, while cultivated meat is not yet on sale in most countries. So, for most new companies looking to make money in the alternative protein market, plant-based products are likely to be the easier way to start.
On the other hand, this means that the plant-based meat market is more crowded already, while cultivated meat companies are investing in the hope of getting a bigger share of that market once it matures.
In which food types have you seen a particular surge in patent applications, for example plant-based meat alternatives or lab-grown meat?
Based on searches using patent classification codes commonly used for plant-based meats and lab-grown meat (known as ‘cell-cultured meat’ or ‘cultivated meat’), it appears that there are significantly more patent applications in the field of plant-based meats, but that patent filings relating to cultivated meat are growing more quickly.
Of all the patent publications relating to plant-based meats, 15.2% were published since the start of 2020. Of the patent publications relating to cultivated meats, 27.6% were published since the start of 2020.
This outcome is probably not surprising. Plant-based meats have been around much longer and are now widely established in the market, so many more companies have had time and opportunity to file patent applications for innovations in this area. Cultivated meats are at an earlier stage in their development, but with a large number of new companies having been formed in this area in the last few years, it is not surprising that this has resulted in a high growth rate of patent applications as cultivated meat gets closer to commercial reality.
Beyond Meat’s plant-based meat substitutes have reached the mainstream. | Jonathan Weiss/Shutterstock
How much movement has there been on the equipment and other innovations that will facilitate large-scale meal alternative manufacturing?
There is a huge difference between small-scale production of cultivated meat in a laboratory, and the large-scale manufacturing that would be needed to supply supermarkets and restaurants throughout whole countries and - eventually - the whole world.
Growing meat using cellular agriculture involves the use of animal cell lines to grow animal products in bioreactors, where the cells are immersed in a growth medium that feeds nutrients to the cells as they develop. Over the last decade there have been huge advances in these processes, but as demand for cultivated meat grows there will definitely be continued innovation to improve efficiency and scale-up manufacturing capacity.
Commercial growth medium is currently costly, so the development of more cost-effective growth media is likely to be an area of much research. Another ongoing challenge is the development of high-quality cell lines and scaffold materials that are suitable for high-quality, large-scale production.
Bioreactor design is also expected to be a big area of innovation - up until now, bench-top bioreactors have in most cases been sufficient to meet the demands of cultivated meat R&D, but as demand increases bigger and better bioreactors will be needed. A particular challenge will be to design bioreactors capable of growing thick tissue layers on a commercially viable scale.
While there is scope for innovation in all of these areas, some companies are already ready to manufacture their cultivated meat products on a large scale. Future Meat Technologies, for example, opened its first industrial cultivated meat production facility in June 2021 in Rehovot, Israel - that facility is reportedly capable of producing 500kg of cultivated meat products every day. In November 2021, Upside Foods opened its first large-scale cultivated meat production plant in Emeryville, California, with the capacity to produce 22,680kg of cultured meat annually.
At the moment, however, a lack of regulatory approval is holding back cultivated meat production. While there are a number of companies that apparently have products ready for market, many will be unwilling to plough huge amounts of money into large-scale manufacturing facilities until they have regulatory approval that lets them actually sell their products.
Thinking of filing a chemistry patent in 2022? Here’s what you need to know.
The UK has cutting-edge companies in the cultivated meat field.
Have any innovations or areas of innovation struck you as particularly exciting? If so, could you tell us more about them?
I am a meat-eater trying to cut down on my consumption of meat, due to a mixture of environmental and ethical motivations. So, as a consumer I’ve been very excited to see the arrival of plant-based meat into the mainstream.
I am particularly excited to try cultivated meat once it is approved for sale. Not long ago ‘lab-grown’ meat seemed like science-fiction, so to get to a point where you can go out and buy it will be incredible. So many people are unwilling to cut down on meat because they like the taste, and because their favourite meals are meat-based, so cultivated meat might hopefully give that same experience with fewer of the drawbacks of animal meat.
I am also excited to see the diversity of cultivated meat products. Cultivated meat chicken nuggets and beef burgers are the products that spring to mind when cell-cultured meat is mentioned, but there are companies out there developing cultivated bacon, pork belly, salmon and tuna, to name a few.
What are the chemistry challenges for those creating plant-based meat alternatives? Find out here.
Given what you know about the patent landscape, where do you think the meat alternative industry is heading, and at what sort of pace do you foresee significant change?
I think the meat alternative industry is only going to continue to grow, as concern over the environmental impact of our eating habits is growing, and the quality and availability of meat alternatives is getting better.
The plant-based meat industry is already doing well, and I expect it to continue on its upward trajectory. I expect companies in this field to continue to file patent applications for their innovations, and eventually we might see some of those patents being enforced to safeguard valuable market shares for the patent owners.
Cultivated meat is the sector that seems to be poised for the most significant change. At the moment, the lack of regulatory approval seems to be the thing holding it back, but if that hurdle is removed there are UK companies aiming to get cultivated meats into shops by 2023. The UK is lucky enough to be home to a number of cutting-edge companies in the field, and a recent report by Oxford Economics researchers forecast that cultivated meat could be worth £2.1 billion to the UK economy by 2030.
The idea of cultivated meat is unlikely to appeal to everyone, so I imagine that it will start out as something of a novelty, but I’d expect to see the availability and range of cultivated meat products grow significantly over the next decade.
Edited by Eoin Redahan. You can read more of his work here.
How much soil cultivation do you need for your vegetables? Professor Geoff Dixon explains all.
Cultivating soil is as old as horticulture itself. Basically, three processes have evolved over time. Primary cultivation involves inversion which buries weeds, adds organic matter and breaks up the soil profile, encouraging aeration and avoiding waterlogging.
Secondary cultivation prepares a fine tilth as a bed for sowing small seeded crops such as carrots or beetroot. In the growing season, tertiary cultivation maintains weed control, preventing competition for resources (illustration no. 1) such as light, nutrients and water while discouraging pest and disease damage.
Lettuce and seed competition
The onset of rapid climate change encouraged by industrialisation has focused attention on preventing the release of carbon dioxide into the atmosphere. Ploughing disturbs the soil profile and accelerates the loss of carbon dioxide from soil.
It is also an energy intensive process. Consequently, many broad acre agricultural crops such as cereals, oilseed rape and sugar beet are now drilled directly without previous primary cultivation. An added advantage is that stubble from previous crops remains in situ over winter, offering food sources for birds. The disadvantages of direct drilling are: increased likelihood of soil waterlogging and reduced opportunities for building organic fertility by adding farmyard manure or well-made composts.
Overall, primary and secondary cultivation benefit vegetable growing. The areas of land involved are far smaller and the crops are grown very intensively. Vegetables require high fertility, weed-free soil, good drainage and minimal accumulation of soil-borne pests and diseases.
Frost action breaking down soil clods
Digging increases each of these benefits and provides healthy physical exercise and mental stimulation. Frost action on well-dug soil breaks down the clods (illustration no. 2). Ultimately, fine seed beds are produced by secondary cultivation (illustration no. 3), which encourage rapid germination and even growth of root and salad crops.
Tertiary cultivation to prevent weed competition is also of paramount importance for vegetable crops. Competition in their early growth stages weakens the quality of root and leafy vegetables, destroying much of their dietary value. Regular hoeing and hand removal of weeds are necessities in the vegetable garden.
Raking down soil producing a fine tilth
Ornamental and fruit gardens similarly benefit from tertiary cultivation. Weeds not only provide competition but are also unsightly, destroying the visual image and psychological satisfaction of these areas.
Lightly forking over these areas in spring and autumn encourages water percolation and root aeration. Once established, ornamental herbaceous perennials and soft and top fruit areas benefit greatly from the addition of organic top dressings. Over several seasons these will augment fertility and nutrient availability.
Written by Professor Geoff Dixon, author of Garden practices and their science, published by Routledge 2019.
Johnson Matthey has launched a technology to help create a green hydrogen-based aviation fuel, while the European Commission has approved a €900 million scheme (£750 million approximately) to support renewable hydrogen investments.
SCI Corporate Partner Johnson Matthey has developed HyCOgen to convert CO2 and green hydrogen into a scalable and sustainable aviation fuel (SAF). The speciality chemicals company says it has combined this Reverse Water Gas Shift technology with FT CANS Fischer Tropsch technology through a catalysed process. With this approach, the green hydrogen and CO2 are converted into carbon monoxide, which is combined with additional hydrogen to form syngas.
Integration with the FT CANS technology is used to turn 95% of the CO2 into a high quality synthetic crude oil. This synthetic crude oil can then be upgraded into sustainable, drop-in fuel products for aviation transport – a sector responsible for 12% of transport-related CO2 emissions, according to the Air Transport Action Group.
Green hydrogen fuel, produced using renewable energy, could help decarbonise the aviation industry.
Jane Toogood, Sector Chief Executive at Johnson Matthey, said: “Given the challenges associated with new propulsion technologies and airport infrastructure, plus the long asset life of aircraft, there are significant hurdles in moving from hydrocarbon-based aviation fuel to alternatives such as battery electric or hydrogen.
“By combining HyCOgen with FT CANS, we can now deliver customers a cost-efficient, reliable and scalable technology to help increase SAF production, backed by our track record of successful technology development and commercialisation.”
>> Concerned about climate change? Find out what you can do in this free webinar: https://www.soci.org/events/hq-events/2022/why-we-ignore-climate-change-and-what-we-can-do-about-it
In other hydrogen-related news, the global hydrogen industry has received a boost with the European Commission approving a €900 million German scheme to support investments in renewable hydrogen production in non-EU countries.
The aim of the H2Global project is to meet the growing EU demand for renewable hydrogen production, which is expected to increase significantly as EU countries reduce their reliance on fossil fuels. Even though the initiative will benefit EU countries, UK-based organisations concerned with hydrogen power could benefit from this investment.
>> Young chemists are getting creative in the fight against climate change. Read more in our COP26 review blog.
Margrethe Vestager, the European Commissioner for Competition who is in charge of competition policy, said: “This €900 million German scheme will support projects leading to substantial reductions in greenhouse emissions, in line with the EU’s environmental and climate objectives set out in the Green Deal.
“It will contribute to addressing the increasing demand for renewable hydrogen in the Union, by supporting the development of this important energy source in areas of the world where it is currently not exploited with a view to importing it and selling it in the EU. The design of the scheme will enable only the most cost effective projects to be supported, reducing costs for taxpayers and minimising possible distortions of competition.”
Greenhouse gas emissions statistics can be misleading. At a recent SCI webinar on the Future of Agriculture, the Agrisciences Committee put its finger on some glaring gaps in the figures.
If all of the cows in the world came together to form a country, that nation state would be the second highest emitter of greenhouse gas emissions in the world.
McKinsey Sustainability’s statistic was certainly startling. However, Agrisciences Group Chair Jeraime Griffith mentioned other equally striking figures in his wrapup of the social media discussion generated at COP26.
In his talk as part of the Agrisciences Committee’s COP26 – What does it mean for the future of agriculture? webinar on 7 December, Griffith also noted that:
On the face of it, these figures are sobering; yet, like many agriculture-related figures, they don’t tell the full story.
Insane in the methane
Kathryn Knight felt that agriculture received negative press at COP26 in relation to greenhouse gas emissions. ‘It doesn't seem to take into account carbon sequestration (capturing and storing atmospheric carbon dioxide),’ said the Research & Technology Manager of Crop Care at Croda. ‘Why isn’t that being brought into the equation when we’re talking about carbon and agriculture?’
Martin Collison expanded on this point. He emphasised the need to separate carbon emissions by system – such as extensively grazed livestock animals and those fed on grain – and to account for systems that sequester carbon in the soil. The co-founder of agricultural consultancy Collison & Associates also pointed out the problem with bundling all our greenhouse gases as one.
Greenhouse gas emissions are sometimes unhelpfully bundled together, instead of being separated by gas and agricultural system.
‘We count methane in the same way we emit carbon,’ he said. ‘When we emit carbon, it’s in the atmosphere for 1,000 years, but with methane it’s 12 years. The methane cycle is a lot, lot shorter.’
And the difficulties with the statistics don’t end there. For example, countries often announce impressive emission reductions without taking trade into account. This, of course, gives the figures a greener gloss.
‘To me, there's a need to be more up front with a lot of the data because agriculture and food are traded around the world,’ he added. ‘A lot of the emissions data ignore what we trade.
‘In the UK, we make big claims about how fast we’ve progressed with carbon emissions, but if you look at what we consume, the progress is much much slower. The things we produce less of, we import.’
>> SCI was at COP26 too! Read about the role of chemistry in creating a greener future.
Full of hot air?
Emissions trading also serves to blur the picture. For Jeraime Griffith it is an unsatisfactory solution. ‘In terms of carbon trading, we have cases where the higher emitters continue producing in the way they’ve always been producing,’ he said.
‘It doesn't bring in any restrictions on the amount of carbon they emit; it just shifts the problem somewhere else. I don't know how carbon trading benefits us getting to Net Zero. It just seems to be kicking the ball farther down the road.’
Is emissions trading part of the solution or part of the problem?
So, when you take into account 1. emissions trading, 2. the absence of food imports in data sets, 3. the bundling together of different greenhouse gases in emissions figures, and 4. the failure to take carbon sequestration into account, it’s clear that many of the statistics we receive are incomplete.
‘There’s lots of complexity behind the numbers and we tend to lump all of it together,’ Collison said. ‘There’s a need to go much much further.’
>> SCI’s Agrisciences Group is a unique multidisciplinary network covering the production, protection and utilisation of crops for food and non-food products. It has 250 members including academic and industry leaders, researchers, consultants, students, and retired members. If you’re interested in joining the group, go to: www.soci.org/interest-groups/agrisciences
Gardens in December should, provided the weather allows, be hives of activity and interest. Many trees and shrubs, especially Roseaceous types, offer food supplies especially for migrating birds.
Cotoneaster (see image below) provides copious fruit for migrating redwings and waxwings as well as resident blackbirds. This is a widely spread genus, coming from Asia, Europe and northern Africa.
Cultivated as a hedge, it forms thick, dense, semi-evergreen growth that soaks up air pollution. In late spring, its white flowers are nectar plants for brimstone and red admiral butterflies and larval food for moths. Children and pets, however, should be guided away from the attractive red berries.
Cotonester franchetti | Image credit: Professor Geoff Dixon.
Medlars (Mespilus germanica) offer the last fruit harvest of the season (see image below). These small trees produce hard, round, brownish fruit that require frosting to encourage softening (bletting).
Its soft fruit can be scooped out and eaten raw and the taste is not dissimilar to dates. Alternatively, medlar fruit can be baked or roasted and, when turned into jams and jellies, they are delicious, especially spread on warm scones.
Like most rosaceous fruit, medlars are nutritionally very rich in amino acids, tannins, carotene, vitamins C and B and several beneficial minerals. As rich sources of antioxidants medlars also help reduce the risks of atherosclerosis and diabetes.
Medlar fruit (Mespilus germanica) can be turned into jams and jellies | Image credit: Professor Geoff Dixon.
Garden work continues through December. It is a time for removing dead leaves and stems from herbaceous perennials, lightly forking through the top soil and adding granular fertilisers with high potassium and phosphate content.
Top fruit trees gain from winter pruning, which opens out their structure, allowing air circulation when fully laden with leaves, flowers and fruit. Fertiliser will feed and encourage fresh root formation as spring progresses.
The vegetable garden is best served by digging and incorporating farm yard manure or well-rotted compost, which adds fertility and encourages worm populations. The process of digging is also a highly beneficial exercise for the gardener (see illustration no 3).
Turning the soil isn’t only good for your garden - it boosts your wellbeing | Image credit: Professor Geoff Dixon.
Developing a rhythm with this task supports healthy blood circulation and, psychologically, provides huge mental satisfaction in seeing a weedy plot transformed into rows of well-turned bare earth.
When the weather turns wet, windy and wintery it provides opportunities for cleaning, oiling and sharpening tools, inspecting stored fruit and the roots of dahlias kept in frost-proof conditions.
Finally, there is always the very relaxing and pleasant task of reading through seed and plant catalogues and planning what may be grown in the coming seasons.
Written by Professor Geoff Dixon, author of Garden practices and their science, published by Routledge 2019.
At COP26, Nikita Patel co-hosted the Next-Gen debate, where an inspiring group of young people discussed how chemistry is tackling climate change. The PhD student at Queen Mary University of London shares her experience.
While the United Nations Climate Change Conference (COP26) may be over, there is still plenty to be done in the fight against climate change. We’ve seen what can be achieved when we work together and no doubt science will play a key role.
On Thursday 4 November, I had the privilege of co-hosting the Countdown to Planet Zero Next-Gen debate organised by SCI to showcase the work being carried out by our young and innovative scientists to tackle climate change. It was a real pleasure to share the stage and hear from some great scientists, exploring the themes Fuels of the Future, Turning Waste into Gold and Engineering Nature. The event gave the audience the opportunity to question and challenge the panel members on their climate change solutions.
Panel L-R: Dominic Smith, Natasha Boulding, Clare Rodseth, Jake Coole, Nikita Patel, Oliver Ring (Brett Parkinson joined virtually).
While I was feeling nervous about my hosting duties, I was very excited at the same time as I knew how important it was to educate the audience, whether they were members of the public or aspiring scientists, on how science is crucial in battling the climate emergency.
An important part of my role as a host was to ensure the incoming questions and comments were understood by all, given the mixed audience attending. This highlighted how essential good science communication is to prevent misunderstandings and the spread of misinformation.
It was brilliant to see how engaged the audience were from the flurry of questions that came in during the session, so much so that we didn’t manage to get through all of them! There were a wide variety of questions aimed at particular panellists but also towards the panel as a whole. It was thought-provoking to hear how scientists from different backgrounds offered their own perspectives on the same topic.
4 November was also Energy Day at COP26 and the atmosphere was buzzing! I learnt a lot from attending the Green Zone, not only from our panellists but from all the exhibitors present too. I appreciate the small, individual actions we can each take that will make a difference but also the need to work together to achieve the common goal of fighting climate change. It was clear to see how science and business go hand in hand to provide solutions to society and how interdisciplinary collaboration is key.
The result of our poll question: ‘Do you think that science is pivotal in providing climate change solutions?’ spoke for itself, with a resounding yes from 100% of the audience participants! This was a very positive outcome and showed that it is not all doom and gloom when it comes to discussing the climate crisis.
On a personal level, I'm going to continue implementing some simple changes like using public transport more, eating more vegan food and flying less and aim to keep the discussion going with my peers as the climate emergency is far from over.
SCI team, panellists and hosts.
I hope the youth panel event has inspired the next generation of scientists and showcased some of the exciting work that is going on behind the scenes which people may not realise and ultimately, that there is hope in science.
>> To rewatch the event, the recording is available on the COP26 YouTube channel: Countdown to Planet Zero Combating climate change with chemistry | #COP26, and on our Climate Change Solutions hub.
>> Want to read more about the technologies discussed by our panel? Read our event review: https://www.soci.org/blog/2021/11/2021-11-05-cop26-review.
‘This is a fragile win. We have kept 1.5 alive. That was our overarching objective when we set off on this journey two years ago, taking the role of the COP presidency-designate. But I would say the pulse of 1.5 is weak’ – Alok Sharma, President for COP26.
If scientists, politicians and activists were hoping that COP26, delayed by one year because of the pandemic, would yield concrete plans for progress on climate change, perhaps the overall conclusion might be ‘at least we haven’t gone backwards’.
The Glasgow Climate Pact, signed by 197 countries, required an extra day of negotiations. In his summing up, the UN Secretary General António Guterres said: ‘The approved texts are a compromise. They reflect the interests, the contradictions, and the state of political will in the world today.’
In his video statement Guterres said that the agreement ‘takes important steps but unfortunately the collective political will was not enough to overcome some deep contradictions. We must accelerate action to keep the 1.5 (degrees °C) goal alive…it’s time to go into emergency mode or our chance of reaching net-zero will indeed be zero.’
Guterres added that it was his conviction that it was time to phase out coal, end fossil fuel subsidies and build resilience in vulnerable communities. He also addressed the many young people and indigenous communities, saying: ‘I know you are disappointed. But the path to progress is not always a straight line…but I know we will get there. We are in the fight of our lives, and this fight must be won.’
COP26 President Alok Sharma believes that the measures agreed at COP26 are a ‘fragile win’ in the fight against catastrophic climate change. | Editorial credit: Paul Adepoju / Shutterstock.com
The Glasgow Climate Pact calls on signatories to report their progress towards more climate ambition in time for COP27, which will be hosted by Egypt. Welcoming the agreement, Alok Sharma, COP26 President, said: ‘This is a fragile win. We have kept 1.5 alive. That was our overarching objective when we set off on this journey two years ago, taking the role of the COP presidency-designate. But I would say the pulse of 1.5 is weak.’
European Commission President Ursula von der Leyen said: ‘We have made progress on three of the objectives we set at the start of COP26. First, to get commitments to cut emissions to keep within reach the global warming limit of 1.5 degrees. Second, to reach the target of $100 billion per year of climate finance to developing and vulnerable countries. And third, to get agreement on the Paris rulebook. This gives us confidence that we can provide a safe and prosperous space for humanity on this planet.’
The NGO Greenpeace said in a statement: ‘While the COP26 deal doesn’t put the 1.5C goal completely out of reach, the governments and companies that obstructed bold action on climate change are knowingly endangering whole communities and cultures for their own short-term profits or political convenience. History won’t judge them kindly for this.’
While the final Pact has not reflected the hopes of many, it can be said that COP26 wasn’t short of a desire to see change. Perhaps the surprise package of the two-week event was the declaration between China and US which states that the countries ‘…recognise the seriousness and urgency of the climate crisis. They are committed to tackling it through their respective accelerated actions in the critical decade of the 2020s, as well as through cooperation in multilateral processes, including the UNFCCC process to avoid catastrophic impacts.’ The declaration from the two countries was widely welcomed.
Other notable developments from COP26 included: The formal launch of the Global Methane Pledge led by the US and the European Union. The Pledge, which seeks to reduce overall methane emissions by 30% below 2020 levels by 2030, saw 100 countries, representing 70% of the global economy and nearly half the global methane emissions, sign up.
In agriculture, the Agriculture Innovation Mission for Climate (AIM4Climate) was launched. Initiated by the US and United Arab Emirates, with endorsement from the COP26 Presidency, the goal of the initiative is to increase and accelerate global innovative research and development on agriculture and food systems in support of climate action.
For some, including environmental activist Greta Thunberg, the resolutions agreed by governments at COP26 are insufficient. | Editorial credit: Mauro Ujetto / Shutterstock.com
The initiative has the backing of 32 countries. In addition, ocean protection received a boost with the UK Government using the COP26 Ocean Action Day to announce a wave of investment including at least £20 million in commitments made at the Ocean Risk and Resilience Action Roundtable to drive the health and resilience of the oceans and climate vulnerable communities.
The Science and Innovation day at COP26 saw the launch of four initiatives, backed by global coalitions of nations, businesses and scientists. In what was said to be a global first, the Adaptation and Research Alliance was launched. The network of more than 90 organisations will collaborate to increase the resilience of vulnerable communities most impacted by climate change.
In further developments the UK, along with several countries including Canada and India, will collaborate to develop new markets for low carbon steel and concrete. The work is being carried out under the Industrial Deep Decarbonisation Initiative.
Commenting on this, George Freeman, the UK Minister for Science, Research and Innovation, said: ‘Real change to combat climate change cannot happen without new scientific ideas, innovation and research, and it is clear no country or company acting in isolation can deliver the change that is needed at the pace that is needed.’
While the final COP26 Glasgow Climate Pact has disappointed many, there is no doubt that there is a will to make positive change, keep global temperatures in check and see humanity reap benefits.
How has climate change changed the way our gardens grow and what can be done to alleviate its effects? Professor Geoff Dixon tells us more.
Climate has changed on Earth ever since it solidified and organic life first emerged. Indeed, the first photosynthesising microbes changed the atmosphere from carbon dioxide rich to oxygen rich over millions of years. What we now face is very rapid changes brought about by a single organism, mankind, through industrialisation.
The effects of change are very evident in gardens. Over a generation, leaf bud breaking and flowering by early spring bulbs, herbaceous plants, shrubs and trees has advanced by at least four weeks (see main image of Cyclamen hederifolium).
Latter spring displays have advanced by at least two weeks. This is caused by milder, wetter winter weather, encouraging growth. The danger lies in the increasing frequency of short sharp spells of severe frost and snow. These kill off precocious flowers and leaves which trees especially cannot replace.
Desiccated, cracked soil.
Increasingly, the summer climate is becoming hotter and drier. Since the Millennium there has been a succession of hot droughts. These seriously limit scope for growing vegetables, fruit and ornamentals unless irrigation is regularly available. Drought also damages soil structure especially where there is a high clay content by causing cracking and the loss of plant cover (see image of desiccated, cracked soil above).
Cracking disrupts and destroys the root systems of trees and shrubs in particular. The effects of root damage may not become evident until these plants die in the following years.
Climate change is apparently advantageous for microbes. Detailed surveys show that fungal life cycles are speeding up, increasing the opportunities for diseases to cause damage. Even normally quite resilient crops such as quince are being invaded during milder, damper autumns (See image of brown rot on quince fruit below). Throughout gardens, the range and aggressiveness of pests and disease is increasing.
Brown rot (Monilia laxa) on quince fruit.
However, each individual garden or allotment, no matter its size, can contribute to reducing the rate of climate change. Simple actions include the removal of hard landscaping, and planting trees and shrubs reduces carbon emissions.
Using electric-powered tools and machinery in place of petrol or diesel has similar advantages. Tumbling down parts of a garden into native flora, and perhaps encouraging rarer plants such as wild orchids or fritillarias, mitigates climate change. Such areas may also form habitats for hedgehogs or slow worms, increase populations of bees, butterflies and moths and encourage bird life.
All images from Professor Geoff Dixon.
If you’re a vegan, do you really want to eat a ruby-red slab of plant protein that looks like lamb? If you are a health obsessive, would you opt for an ultra-processed, plant-based product if you knew it didn’t contain many vitamins and micro-nutrients? And why, oh why, are we so obsessed with recreating the taste and appearance of the humble hamburger?
These questions and more were posed by Dr David Baines in the recent ‘No meat and two veg – the chemistry challenges facing the flavouring of vegan foods’ webinar organised by SCI’s Food Group. The flavourist, who owns his own food consultancy and is visiting Professor at the University of Reading, painted a vivid picture of our changing culinary landscape – one in which 79% of Millennials regularly eat meat alternatives.
And this shift in diet isn’t just the preserve of the young. According to Dr Baines, 54% of Americans and 39% of Chinese people have included more plant-based foods and less meat in their diets. Furthermore, 75% of Baby Boomers – those born between 1946 and 1964 – are open to trying cultivated meat.
There are many reasons for this gradual shift. The woman biting into Greggs’ famous vegan sausage roll and the woman who carefully crafts her bean burger may have different reasons for choosing meat alternatives. For some, it’s an ethical choice. For others, it’s environmental or health-related. And then there are those of us who are simply curious.
Pea protein powder is used in plant-based meat alternatives.
Either way it’s an industry that, if you’ll excuse the pun, is set to mushroom. According to Boston Consulting Group and Blue Horizon research, the global meat-free sector will be worth US$290 billion by 2035. They also claim Europe will reach peak meat consumption by 2025, and Unilever is aiming to sell US$1 billion-worth of plant-based meat and dairy alternatives by 2025-27.
In his entertaining talk, Dr Baines outlined the extrusion processes that turn wheat and pea proteins into large ropes of fibrous material and how soy isolates are spun into textured proteins using looms like those used in the cotton industry. He explained how calcium is used to imitate the chewable texture of chicken and how Impossible Foods is using the root nodules of bean plants to produce the red colour we recognise so readily in meat.
>> For more interesting SCI webinars on battery developments, medicinal chemistry and more, check out our events page.
So, how close are we to products with the appearance, taste and texture of, let’s say, beef? ‘I think that will come from cultured meat to start with,’ he said. ‘Where the protein is produced, it will still need to be flavoured, but the fibres will have formed and the texture is already present in some of those products.
‘It’s a big ask and it’s been asked for a long time. It’s going to be a long time before you put a piece of steak on one plate and a plant-based [product] on another and they will be visually, texturally and taste(-wise] identical.’
And what appetite do people even have for these plant-based facsimiles? ‘There are people who want plant proteins not to look like meat, and there are people who want them to look like meat,’ he added. ‘The driver at the moment is to make them look like meat, and the driver is to make it taste like meat too.’
Baines wondered aloud about the bizarre fixation some have with recreating and eating foods that look and taste like beef burgers. In contrast, he pointed to the examples of tofu and soy-based products that have been developed in South East Asia – distinct foods that do not serve as meat substitutes.
Plant-based proteins are undoubtedly part of our culinary future, but these products have other barriers to surmount beyond taste and texture. There is no getting around the fact that plant-based proteins are ultra-processed in a time when many are side-stepping processed foods. Baines also explained that these protein- and fibre-rich foods tend to have lower calorific content, but lack vitamins and micronutrients. ‘Will they be supplemented?’ Baines asked. ‘How much will the manufacturers of these new products start to improve the nutritional delivery of these products?’
We have now entered the age of the gluten-free, vegan sausage roll.
But it’s easy to forget that the leaps made in recent years have been extraordinary. Who would have predicted back in 1997 – when Linda McCartney was at the vanguard of the niche, plant-based meat alternative – that a vegan sausage roll would capture the imaginations of a meat-hungry nation? Who would have foreseen fast-food manufacturers falling over each other to launch plant-based burgers and invest in lab-grown meat?
As Dr Baines said: “This is a movement that is not going away.”
>> Our soils provide 97% of our food. Read more about how they are undervalued and overused here.
Main image: Pea crop | Image credit: Geoff Dixon
Peas are a very rewarding garden crop. Husbandry is very straightforward, producing nutritious yields and encouraging soil health by building nitrogen reserves for future crops.
Rotations usually sequence cabbages and other nitrogen-demanding crops after peas. This is a sustainable way to use the organic nitrogen reserves left by pea roots resulting from their mutually beneficial association with benign bacteria. These microbes capture atmospheric nitrogen, producing ammonia, nitrites and nitrates in a sequence of natural steps.
Peas originated in the Mediterranean. They were cultivated continuously by ancient civilisations and through medieval times, and are now the seventh most popular vegetable.
Illustration 1: Pea seeds | Image credit: Geoff Dixon
In bygone centuries, peas provided a protein source for the general population as cooked meals of pea soup and pease pudding helped keep famine at bay before the introduction of potatoes. In the 18th century, French gardeners working for the aristocracy produced fresh peas using raised and protected beds of fermenting animal manure. The composting processes produced heat and released carbon dioxide, stimulating rapid growth.
Generally, however, eating fresh peas only gained popularity in the 20th century as canned and then quick-frozen foods were invented, and large-scale technological development enabled mechanised and automated commercial precision cropping. In recent times, retail market demand has returned for unshelled podded peas – a manually picked crop known colloquially as ‘pulling peas’.
Seeds can be sown directly (illustration 1) or transplants (illustration 2) can be raised under protection, giving an early boost for growth and maturity. Peas are cool season crops. They grow best at 13-18°C and mature about 60 days after sowing.
Illustration 2: Pea seedlings | Image credit: Geoff Dixon
Some cultivars such as Meteor can be grown over winter, preferably protected with cloches for very early cropping. The spring sown The Sutton cultivar group (CV) gives rapid but modest returns, and main crop CVs, such as Hurst Green Shaft, deliver the heaviest returns (illustration 2). This cultivar forms several long, well-filled pods at the fruiting nodes.
Sugar peas or mange tout – where the entire immature pod is eaten – is a popular fresh crop, while quick-growing pea shoots that mature in 20 days from sowing are excellent additions for salads or as garnishes for warm cuisine.
Human health benefits significantly by including peas in the diet. As well as being an excellent protein source, they produce a range of vitamins and nutrient elements. Their coumestrol content aids the control of blood sugar levels, helping combat diabetes, heart diseases and arthritis.
So, it’s certainly worth finding a spot for this versatile vegetable in your garden.
Written by Professor Geoff Dixon, author of Garden practices and their science.
Controlling when and how vigorously plants flower is a major discovery in horticultural science. Its use has spawned vast industries worldwide supplying flowers and potted plants out-of-season. The control mechanism was uncovered by two American physiologists in the 1920s. Temperate plants inhabit zones where seasonal daylength varies between extending light periods in spring and decreasing ones in autumn.
Those environmental changes result in plants which flower in long-days and those which flower in short-days. ‘Photoperiodism’ was coined as the term describing these events. Extensive subsequent research demonstrated that it is the period of darkness which is crucially important. Short-day plants flower when darkness exceeds a crucial minimum, usually about 12 hours which is typical of autumn. Long-day plants flower when the dark period is shorter than the crucial minimum.
Irises are long day flowers. Image: Geoffery R Dixon
A third group of plants usually coming from tropical zones are day-neutral; flowering is unaffected by day-length. Long-day plants include clover, hollyhock, iris, lettuce, spinach and radish. Gardeners will be familiar with the way lettuce and radish “bolt” in early summer. Short-day plants include: chrysanthemum, goldenrod, poinsettia, soybean and many annual weed species. Day-neutral types include peas, runner and green beans, sweet corn (maize) and sunflower.
Immense research efforts identified a plant pigment, phytochrome as the trigger molecule. This exists in two states, active and inactive and they are converted by receiving red or far-red wavelengths of light.
Sunflowers are day neutral flowers. Image: Geoffery R Dixon
In short-day plants, for example, the active form suppresses flowering but decays into the inactive form with increasing periods of darkness. But a brief flash of light restores the active form and stops flowering. That knowledge underpins businesses supplying cut-flowered chrysanthemums and potted-plants and supplies of poinsettias for Christmas markets. Identifying precise demands of individual cultivars of these crops means that growers can schedule production volumes gearing very precisely for peak markets.
Providing the appropriate photoperiods requires very substantial capital investment. Consequently, there has been a century-long quest for the ‘Holy Grail of Flowering’, a molecule which when sprayed onto crops initiates the flowering process.
Chrysanthemums are short day flowers. Image: Geoffery R Dixon
In 2006 the hormone, florigen, was finally identified and characterised. Biochemists and molecular biologists are now working furiously looking for pathways by which it can be used effectively and provide more efficient flower production in a wider range of species.
The IHNV virus has spread worldwide and is fatal to salmon and rainbow trout – costing millions in sales of lost farmed fish. The current vaccination approach requires needle injection of fish, one by one. Now, however, Seattle-based Lumen Bioscience has come up with a new technology to make recombinant vaccines in a type of blue-green algae called Spirulina that costs pennies to produce and can be fed to fish in their feed.
To be effective, oral vaccines have not only to survive the gut environment intact but must also target the appropriate gut-associated immune cells. The approach developed by Lumen overcomes many of the problems with complex and expensive encapsulation strategies attempted in the past, according to CEO Brian Finrow.
‘[It] focuses on a new oral-vaccine platform [using] engineered Spirulina to express high amounts of target antigen in a form that is both provocative to the immune system – ie generates a desirable immune response that protects against future infection – and can be ingested orally without purification, in an organism that has been used as a safe food source for both humans and fish for decades.’
To produce the new oral vaccine, the Lumen researchers first developed a strain of Spirulina that manufactures recombinant proteins in its cell walls that the salmon immune system recognises as IHNV viruses. They then rapidly grew the strain in a large-scale indoor production system – requiring only light, water, salt and trace nutrients – and harvested and dried all the raw Spirulina biomass. This dried powder can then be fed to the fish.
It’s well known that the oceans are becoming more acidic as they absorb increasing amounts of CO2 from the atmosphere. Now, German researchers say they have found the first evidence that this is happening in freshwaters, too, with potentially widespread effects on ecosystems.
‘Many current investigations describe tremendous effects of rising CO2 levels on marine ecosystems,’ says Linda Weiss at Ruhr-University Bochum: acidic oceans can have major impacts on marine food webs, nutrient cycles, overall productivity and biodiversity. ‘However, freshwater ecosystems have been largely overlooked,’ she adds.
Waters with high acidity have reduced biodiversity.
Weiss and colleagues looked at four freshwater reservoirs in Germany. Their analysis of data over 35 years – from 1981 to 2015 – confirmed a continuous increase in CO2, measured as the partial pressure or pCO2, and an associated decrease in pH of about 0.3, suggesting that freshwaters may acidify at a faster rate than the oceans.
In lab studies, the team also investigated the effects of higher acidity on two species of freshwater crustaceans called Daphnia, or water fleas. Daphnia found in lakes, ponds and reservoirs are an important primary food source for many larger animals.
Daphnia are an essential part of the freshwater food chain. Image: Faculty of Natural Sciences at Norwegian University of Science and Technology/Flickr
When Daphnia sense that predators are around, they respond by producing ‘helmets’ and spikes that make them harder to eat. Weiss found that high levels of CO2 reduce Daphnia’s ability to detect predators. ‘This reduces the expression of morphological defences, rendering them more vulnerable,’ she says.
The team suggest that CO2 alters chemical communication between species, which could have knock-on effects throughout the whole ecosystem. Many fish learn to use chemical cues from injured species to detect predatory threats and move away from danger, for example.
Ocean acidification - the evil twin of climate change | Triona McGrath | TEDxFulbrightDublin. Video: TEDx Talks
Cory Suski, an ecologist at the University of Illinois at Urbana-Champaign, US, says he is not aware of many other data sets showing trends in CO2 abundance in freshwater over an extended time. Also, he notes: ‘A lot of the work to date in this area has revolved around behavioural or physiological responses to elevated CO2, so a morphological change is novel.’
But he points out that it is difficult to predict how this change could impact aquatic ecosystems, or whether this may be a global phenomenon, simply because of the complex nature of CO2 in freshwater. The amount of CO2 in freshwater is driven by a number of factors including geology, land use, water chemistry, precipitation patterns and aquatic respiration.