This article is from The Spark, MIT Technology Review’s weekly climate newsletter. To receive it in your inbox every Wednesday, sign up here.
This week in The Spark, we’re taking a look back at one of my favorite sessions from our ClimateTech conference last week, from a chapter we called “Cleaning Your Plate.”
In the session, I sat down with Pamela Ronald, a plant geneticist at the University of California, Davis. She’s been working for years on helping rice survive floods, and now she’s turning her attention to using advanced genetics for carbon removal on farmland.
Genetics and plants
Scientists have a wide range of tools at their disposal to influence how plants grow. From standard genetic engineering to more sophisticated gene editing tools like CRISPR, we have more power than ever to influence what traits we want in crops.
But genetic tweaking isn’t anything new. “Virtually everything we eat has been improved using some sort of genetic tool,” Ronald pointed out in our interview at ClimateTech, with a few exceptions like foraged blueberries and mushrooms, and wild-caught fish.
Selective breeding and cross-pollination have been used by farmers for centuries to bring out certain traits in their crops. In the 20th century, researchers turned things up a notch and began using mutagenesis—using chemicals or radiation to cause random mutations, some of which were beneficial.
The difference is, in the last 50 years, genetic tools have become much more precise. Genetic engineering allowed the introduction of specific genes into a target plant. CRISPR has allowed scientists to have an even finer touch, influencing specific points in DNA.
“What’s really exciting now is that we have a lot more tools,” Ronald said.
The power of precision
To understand just how powerful genetic tools can be in agriculture, take a look at Ronald’s project developing flood-resistant rice.
Rice plants grow well in standing water, but most varieties will die if they’re submerged for more than three days, which can happen often in low-lying farmland. An estimated four million tons of rice are lost each year to floods—enough to feed 30 million people, Ronald said.
Ronald and her collaborators found a solution in an ancient, largely forgotten variety of rice that was especially resistant to flooding.
Using modern genetic tools including one called marker-assisted breeding, the researchers were able to breed the gene responsible for flood-tolerance, called Sub1, into popular rice varieties. In controlled experiments, researchers compared Sub1 rice to standard varieties by growing both for a four-month period that included a two-week flood. In flooded conditions, the Sub1 gene increased rice yields by 60%.
Ronald said the project was especially successful because of who has benefitted: some of the poorest farmers in the world. For more on the flood-resistant rice work, check out this profile of Ronald my colleague James wrote in 2017.
Next up: carbon removal?
Ronald and I also discussed a new project she’s been working on, which is focused on using crops for carbon removal. The research is spearheaded by the Innovative Genomics Institute, founded by Nobel Prize winner and CRISPR pioneer Jennifer Doudna.
I wrote about this project back in June when it was announced with funding from the Chan Zuckerberg Initiative. At ClimateTech, Ronald walked me through more details on the goal of the project.
“The most effective and amazing carbon removal technology is photosynthesis,” Ronald said in our interview.
Plants naturally draw down carbon dioxide and transform it into complex compounds like sugars. Many of the sugars made in photosynthesis are eventually broken down again, returning to the atmosphere. But some carbon stays in the soil—and Ronald and her team want to help bump up how much.
There are a few prongs to this plan.
- Boost photosynthesis, so crops can grow more quickly and suck up more carbon.
- Grow plants with especially long roots, so that more carbon ends up deep underground.
- Help plants associate with specific bacteria. This one is a bit complicated, but basically some bacteria help mineralize carbon dioxide underground, trapping it.
In addition to tweaking plants, researchers will work to better understand how carbon is moving through plants and the surrounding environment to see how much they’re actually helping.
Keeping up with climate
Patrick Brown, Impossible Foods co-founder, shared on the ClimateTech stage that his company is working on filet mignon, and the prototypes he’s tasted are “pretty damn good.” (MIT Technology Review)
A pair of protesters threw tomato soup on an iconic Van Gogh Sunflowers painting at the National Gallery in London. The painting, which is behind glass, was not harmed, but many in the climate world have conflicted feelings about this protest tactic. (Washington Post)
Snow Crab populations are plummeting. The drop off is striking, but the situation is probably not as mysterious as some outlets are making it out to be—rising ocean temperatures due to climate change are largely to blame. (Grid News)
Researchers launched what they’re calling the “Battery Data Genome” project to gather more information about EVs. They’re asking for data from national labs, universities, and companies in an attempt to better understand battery performance. (Inside Climate News)
California approved a new $140 million desalination facility in Orange County. The state has rejected some other similar projects in the past over concerns about environmental effects, even as their water crisis worsens. (CalMatters)
→ For a deeper dive on the promises and challenges of desalination and how it can fit into water supplies, check out my feature on El Paso’s water system from our Water issue last year.
If you missed out and want more details on what went down at ClimateTech, check out our live blogs for the highlights!
→ Day 1: Energy systems, investing, hard-to-solve sectors, and food
→ Day 2: Corporate sustainability, city science, transportation, and big ideas in energy
Just for fun
Some people are mosquito magnets, and there might not be anything they can do about it.
New research, detailed in Scientific American, shows that a person’s body smell, specifically the level of carboxylic acids on their skin, is related to how attractive they are to mosquitoes.
If you, like me, are always the one getting eaten alive at barbecues, there could be hope: this research could eventually lead to better repellants, maybe using bacteria to break down the carboxylic acids.
Now I just need something to keep bonfire smoke from following me around.
That’s all for this week’s edition of The Spark. As always, if you have questions or want to share suggestions for what you’d like to see in upcoming issues of the newsletter, send them my way! See you next Wednesday!
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Author: Ashley Biancuzzo, Associate Editor
Ashley is a professional writer and editor with a strong background in tech and pop culture. She has written for high traffic websites such as Polygon, Kotaku, StarWars.com, and Nerdist. In her off time, she enjoys playing video games, reading science fiction novels, and hanging out with her rescue greyhound.
Tesla finally delivers its first production Semi
Five years after CEO Elon Musk officially unveiled his Semi, Tesla’s electrified tractor trailer, the company delivered its first official production vehicle to Pepsi on Thursday during its “Semi Delivery Event” held at Tesla’s Nevada Gigafactory. The beverage maker has ordered 100 of the vehicles in total.
First shown off in 2017, the Tesla Semi originally was set to retail for $150,000 and $180,000 for the 300- and 500-mile versions, respectively. Those prices are significantly higher than the $60k a standard diesel cab runs but Tesla estimates that its vehicles can operate 20 percent more efficiently (2kWh per mile, Musk revealed Thursday), and save up to $250,000 over the million-mile life of the Semi.
Each rig is “designed like a bullet,” Musk said at the vehicle’s unveiling, and would come equipped with a massive 1MW battery pack. This reportedly offers a 20-second 0-60, which is impressive given that these vehicles are towing up to 80,000 pounds at a time, and a spent-to-80 percent charge time of just 30 minutes. The Semis are also outfitted with Enhanced Autopilot capabilities, as well as jackknife-mitigation systems, blind-spot sensors and data-logging for fleet management.
As reservations opened in 2017, Musk said at the time, deliveries would begin two short years later, in 2019. By April 2020, Tesla had officially pushed that delivery date back to 2021, citing production delays and supply chain issues brought on by the COVID-19 pandemic. However, just two months after that, in May of 2020, Musk sent a company-wide email reading, “It’s time to go all out and bring the Tesla Semi to volume production. It’s been in limited production so far, which has allowed us to improve many aspects of the design,” as seen by CNBC. In the same email he confirmed that production would take place in Tesla’s Nevada Gigafactory.
Cut to July, 2021, and the new delivery date has been pushed again, this time to 2022, citing both the ongoing global processor shortage and its own pandemic-limited battery production capability for the new 4680 style cells as contributing factors.
“We believe we remain on track to build our first Model Y vehicles in Berlin and Austin in 2021,” Musk said during the company’s Q2, 2021 investor call. “The pace of the respective production ramps will be influenced by the successful introduction of many new product and manufacturing technologies, ongoing supply-chain-related challenges and regional permitting.”
“To better focus on these factories, and due to the limited availability of battery cells and global supply chain challenges, we have shifted the launch of the Semi truck program to 2022,” he continued. Beginning in May of this year, Tesla started actively taking reservations again for a $20,000 deposit. “And first deliveries are now,” Musk said on Thursday before welcoming Kirk Tanner, CEO PepsiCo Beverages North America, and Steven Williams, CEO PepsiCo Foods North America, on stage for high fives and handshakes.
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