We spoke with Åsa Frostegård, a microbiologist specializing in soil microbial biology and ecology. Frostegård leads the Microbial Ecology and Physiology (MEP) group, the groups research spans from microscopic organisms to large-scale field applications.
Can you tell me a bit about what you're working on today?
"We have a large focus on the nitrogen cycle," says Frostegård, “a critical area where our environmental boundaries already are exceeded.” Their primary focus is nitrous oxide, often overlooked but with significant potential for mitigation, often termed “the forgotten greenhouse gas.”
The groups mission is to better understand the microbes in soil responsible for its production through basic research and taking their investigations out into the field for real-world proof of concept. Moreover, they’re working to develop new methods aimed at reducing nitrous oxide emissions. Their collaborations extend to various industries, including the biogas sector, where they’re enriching "digestate" with bacteria that can consume nitrous oxide.
"My heart also beats strongly for legumes," says Frostegård, who believes that microbiologists should collaborate closely with plant breeders. This interdisciplinary approach ensures that as new plants are developed, the symbiotic relationship between plants and nitrogen-fixing rhizobia is optimized. The goal is to achieve maximum protein production while minimizing nitrous oxide emissions.
Universities should bridge the gap between basic and applied research, continually seeking innovative methods and techniques that enhance sustainability.
What do you think is the role of researchers and universities in contributing to increased sustainability in today's food system?
“It’s important that the knowledge we communicate is based on a strong foundation of research,” Frostegård emphasizes. Universities should bridge the gap between basic and applied research, continually seeking innovative methods and techniques that enhance sustainability. Researchers have a crucial role to play in this endeavor.
Projects like denitrification and the creation of single-cell proteins offer promising avenues for sustainable food production. Additionally, studying organisms' responses to various stressors and partnering with companies for protein production contribute to a holistic approach.
Frostegård has a particular focus on increasing legume production in different parts of the world, especially in Africa. "For instance, soybeans, these originate from South America, and the right bacteria are not present in the soil in Africa," says Frostegård. This illustrates the potential for food production in new regions.
How do you think different fields can work together to contribute to more sustainable food systems?
“Collaboration among diverse fields is extremely important,” Frostegård stresses. The MEP group works closely with chemists, agronomists, and even robotics developers to develop crucial enzymes and streamline labor-intensive field experiments. The integration of mathematical modeling, to understand organisms’ regulatory physiology, enhances our understanding of the bigger picture.
Frostegård also advocates for stronger collaboration with plant breeders and food scientists, underlining the interdisciplinary nature of sustainable food systems research.
Frostegård highlights: "The forgotten greenhouse gas (nitrous oxide), and the potential to make a substantial impact on reducing its emissions.”
Is there something you would like more people to know about research on food systems?
"I want to primarily highlight what’s closest to me and that is nitrous oxide, The forgotten greenhouse gas, and the potential to make a substantial impact on reducing its emissions.” Frostegård says.
Furthermore, Frostegård emphasizes the importance of legumes and their symbiosis with rhizobia, offering an avenue to increase food production, especially in regions like the Nordic countries, where soybean imports dominate.
In the realm of food production, Frostegård highlights the critical importance of research on plant protein and the development of novel methods for producing protein feed, paving the way for a more sustainable future.