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NASA
Awards $1.25 Million to Three Teams at Deep Space Food Finale Aug 19, 2024 RELEASE 24-106
Interstellar Lab, a small business comprised of team members from France, Texas,
and Florida, took home the $750,000 grand prize for their food system, NUCLEUS, which uses a multi-pronged approach to growing and harvesting food outputs for astronauts on long-duration human space exploration missions. Credit: OSU/CFAES/Kenneth Chamberlain
NASA has awarded a total of $1.25 million to three U.S. teams in the third and final round of the agency’s Deep Space Food
Challenge. The teams delivered novel food production technologies that could provide long-duration human space exploration missions with safe, nutritious, and tasty food.
The competitors’ technologies address NASA’s need for sustainable food systems for long-duration habitation in space, including
future Artemis missions and eventual journeys to Mars. Advanced food systems also could benefit life on Earth and inspire food production in parts of the world that are prone to natural disasters, food insecurity, and extreme environments.
“The Deep Space Food Challenge could serve as the framework for providing astronauts with healthy and delicious food using
sustainable mechanisms,” said Angela Herblet, challenge manager for the Deep Space Food Challenge at NASA’s Marshall Space Flight Center in Huntsville, Alabama. “The challenge has brought together innovative and driven individuals from around the world who
are passionate about creating new solutions that support our agency’s future Moon to Mars missions.”
Since the challenge’s launch in 2021, more than 300 teams from 32 countries have participated by submitting innovative food
system designs. The competition, conceived and managed by NASA Centennial Challenges at NASA Marshall, is a first-of-its-kind coordinated effort between NASA and CSA (Canadian Space Agency), which ran its own challenge in parallel.
Four American teams competed in Phase 3, which began in September 2023. The Methuselah Foundation partnered with Ohio State
University to facilitate the final phase of the challenge, which included a two-month testing and demonstration period held on the university’s campus in Columbus, Ohio. Each U.S. team in Phase 3 was awarded $50,000 and took their technology to Columbus for
testing.
Throughout this phase, the teams constructed full-scale food production systems that were required to pass developmental
milestones like safety, sensory testing, palatability, and harvesting volumes. Each team worked with four “Simunauts,”
a crew of Ohio State students who managed the testing and demonstrations for Phase 3 over the eight-week period. The data gathered from testing was delivered to a judging panel to determine the winner.
The challenge concluded at the Deep Space Food Symposium, a two-day networking and learning summit at the Nationwide and
Ohio Farm Bureau 4-H Center on Aug. 15 and 16. Throughout the event, attendees met the Phase 3 finalists, witnessed demonstrations of the food production technologies, and attended panels featuring experts from NASA, government, industry, and academia. The
winners of the challenge were announced at an awards ceremony at the end of the symposium.
The U.S. winner and recipient of the $750,000 grand prize is Interstellar Lab of Merritt Island, Florida. Led by Barbara
Belvisi, the small business combines several autonomous phytotrons and environment-controlled greenhouses to support a growth system involving a self-sustaining food production mechanism that generates fresh vegetables, microgreens, and insects necessary for
micronutrients.
Two runners-up each earned $250,000 for their food systems’ successes: Nolux of Riverside, California, and SATED of Boulder,
Colorado.
Nolux, a university team led by Robert Jinkerson, constructed an artificial photosynthetic system that can create plant and
fungal-based foods without the operation of biological photosynthesis.
Standing for Safe Appliance, Tidy, Efficient & Delicious, SATED is a one-man team of Jim Sears, who developed a variety of
customizable food, from pizza to peach cobbler. The product is fire-safe and was developed by long-shelf-life and in-situ grown ingredients.
NASA also selected and recognized one international team as a Phase 3 winner: Solar Foods of Lappeenranta, Finland, developed
a food production system through gas fermentation that relies on single-cell protein production.
In April 2024, CSA and Impact Canada awarded the grand prize winner of its parallel challenge to Ecoation,
a Vancouver-based small business specializing in greenhouses.
“Congratulations to the winners and all the finalist teams for their many years dedicated to innovating solutions for the
Deep Space Food Challenge,” said Amy Kaminski, program executive for NASA’s Prizes, Challenges, and Crowdsourcing at NASA Headquarters in Washington. “These food production technologies could change the future of food accessibility on other worlds and our
home planet.”
Also present at the symposium was celebrity chef and cookbook author Tyler Florence. After spending time with each finalist
team and getting acquainted with their food systems, Florence selected one team to receive the “Tyler Florence Award for Culinary Innovation.” Team SATED of Boulder, Colorado, received the honor for their system that impressed Florence due to its innovative
approach to the challenge.
The Deep
Space Food Challenge, a NASA
Centennial Challenge, is a coordinated effort between NASA and
CSA. Subject matter experts at Johnson Space Center in Houston and Kennedy Space Center in Florida, supported the competition. NASA’s Centennial Challenges are part of the Prizes,
Challenges, and Crowdsourcing program within NASA’s Space
Technology Mission Directorate and managed at Marshall
Space Flight Center in Huntsville, Alabama. The Methuselah Foundation, in partnership with NASA, oversees the United States and international competitors.
To learn more about the Deep Space Food Challenge, visit:
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