In a short study shared with ThinkGeoEnergy this week, a student of the University of Reykjavik looked at how geothermal energy could be utilised in food production, specifically for the dehydration of tomatoes.
The document looks at how sustainable use of resources could be promoted in the north eastern part of Iceland. Traditionally, tomatoes grow naturally in higher temperatures than what can be experienced in the climate of Iceland.
That is the reason why farmers in Iceland, mostly in southern Iceland have used geothermal energy as heating source for tomato and cucumber cultivation in greenhouses. The idea now is to actually expand that operation with dehydration of the tomatoes in dryers. So utilising geothermal energy not only for heating but also food processing could be an opportunity for farmers in the Northeast of Iceland.