Plucking power from poultry with feather fuel cells
CategoriesSustainable News

Plucking power from poultry with feather fuel cells

Spotted: Fuel cells come in many different forms, but at the heart of all of them is a semi-permeable membrane. These are made out of “forever chemicals”, which are both environmentally hazardous and toxic to humans. Now, researchers from NTU Singapore and ETH Zürich believe they have found a way to replace these harmful chemicals in fuel cells with chicken feathers. 

The waste feathers, which would have been discarded anyway, are made out of a protein called keratin. Once extracted, this keratin can be heated to create ultra-fine fibres called amyloid fibrils. The researchers found that these fibrils, in turn, could be used to create a membrane that was capable of conducting protons – a crucial aspect of fuel cell membranes.  

Fuel cells can be great providers of clean energy, with hydrogen fuel cells producing only water and electricity when used, rather than generating greenhouse gases like conventional fuels. As well as eliminating the need for harmful substances in the fuel cell, the technology also makes use of a significant waste source and prevents the feathers from being burnt, which produces further CO2. As one of lead researchers, Professor Raffaele Mezzenga, said: “Our latest development closes a cycle: we are taking a substance that releases carbon dioxide and toxic gases when burned and using it in a different setting“.  

In testing, a fuel cell setup using the membrane was capable of powering an LED lamp and spinning a small fan. The team’s next step will be to test the durability of the membrane and make necessary improvements. The researchers have already filed for the associated patent and are looking to partner with investors, with the goal of eventually making the technology commercially available. 

Springwise has spotted other ways innovators are unleashing the potential of clean hydrogen fuel, including in a plane powered by liquid hydrogen as well as a new compact hydrogen fuel cell. 

Written By: Archie Cox

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Revolutionising the poultry industry with carbon-neutral eggs
CategoriesSustainable News

Revolutionising the poultry industry with carbon-neutral eggs

Spotted: Although not as polluting as cattle or pigs, poultry rearing still contributes around 790 million tonnes of CO2 equivalents each year. The equates to around eight per cent of all agriculture emissions. Much of this comes from feed, heating and lighting, and manure. But now, Dutch egg farm Kipster is pioneering a carbon-neutral approach that could be the future of poultry farming – and the company is bringing it to the US.

Kipster has partnered with Kroger groceries and MPS Egg Farms to bring its sustainable egg farming stateside. Kipster’s techniques begin with reducing greenhouse gas emissions internally as much as possible, and offsetting any remaining emissions with external carbon reduction projects. Internal measures include turning surplus food into chicken feed, rather than growing feed on land that could be used for human food production.

The ‘upcycled’ chicken feed uses by-products from crop and food processing, such as oat hulls and faulty pasta. The upcycled feed has a carbon footprint of around half that of conventional feed. Kipster’s farms are all specially designed to allow the birds to carry out their natural behaviours, reducing the need for trimming beaks and administering antibiotics. Kipster is also the first farm to remove dust, odour, ammonia, and other undesirable particles from the barn air, as well as recovering the heat using a heat pump.

Denise Osterhues, Kroger’s senior director of sustainability and social impact explains: “Choosing Kipster cage-free eggs is an easy way for our customers to help create a more sustainable food system.”

As people become more aware of the emissions cost of rearing animals, many are turning to alternatives – and innovators are keeping up with the demand. Springwise has recently spotted many types of sustainable foods, including cultivated pork made using microalgae, and a sustainable, cocoa-free chocolate.

Written By: Lisa Magloff

Reference