Food Waste-Derived Carbon Capture Technology

Researchers at ETH Zurich have developed a breakthrough direct air capture (DAC) technology that utilizes protein-rich food waste from dairy and tofu production to capture atmospheric carbon dioxide. By assembling extracted proteins into amyloid fibrils and combining them with potassium hydroxide, the team created porous, sponge-like beads capable of absorbing CO2 with 10 to 50 percent higher efficiency than conventional methods. The study, published in PNAS on June 15, 2026, highlights a shift toward sustainable, circular economy practices in climate technology. Unlike traditional DAC systems that require high energy for heat-based carbon release, this new method uses a mild acid-base spray at room temperature, significantly reducing energy consumption and operational costs. The protein beads demonstrate remarkable durability, maintaining performance over 30 cycles of capture and release. Furthermore, the material is non-toxic and biodegradable, allowing for secondary use as agricultural fertilizer or biofuel once its carbon-capture lifespan concludes, effectively minimizing environmental impact. This innovation offers a scalable, low-energy solution for carbon removal, addressing the urgent need for technologies that can help limit global warming to 1.5°C. Future research will focus on industrial-scale implementation to validate the laboratory findings in real-world environments.