Gaia collaborating with CalPoly to solve food sustainability
Freshwater environments across the globe continue to be threatened by the intrusion of brackish and salt-water for a variety of reasons. This puts naturally occurring groundwater and other freshwater stores at risk, even when they are not in close proximity to a coastline.
Within the United States, states such as California, Florida, Arizona and many others are among the areas where this is taking place. Regions in Asia, the Middle East and Africa have all seen freshwater supplies for agriculture begin to dwindle due to brackish water infiltrating natural freshwater reservoirs. Brackish salinated water results in plant stress for producers. The instability created by this ecosystem change is a major concern in global food security.
Gaia, a global leader in the ultra-fine nanobubble technology arena has jointly been collaborating within the BioResource & Agricultural Engineering (BRAE) Department at California Polytechnic University (CalPoly), since 2017 to create a solution to this rising problem.
Department Head Dr. Peter Livingston, P.E., and Sara Kuwahara, Ph.D., of Cal Poly’s BRAE Department focused their research on finding ways to produce food in environments which are otherwise unsuitable for agricultural activity due to brackish/heavily salinated nature of their water sources. Their ongoing research has employed Gaia’s patented ultra-fine nanobubble oxygen technology to deliver targeted oxygen levels, along with trillions of nanosized bubbles allowing food to be grown in water containing up to 20,000 parts per million of salt.
In the Summer 2017 issue of Cultivate Magazine published by the College of Agriculture, Food and Environmental Sciences at CalPoly, Dr. Livingston speaks about the use of the Gaia Ultra-fine Nanobubble technology in delivering oxygen ultra-fine nanobubbles to research the potential of growing food in highly saline water.
Read the full article on page 10-11 here.