Grégory Navarro is an engineer at CNES (Centre national d’études spatiales, the French national space agency), and is responsible within Spaceship France project for the development of space habitats and life support systems. The aim of the Spaceship network, launched by the European Space Agency (ESA) in 2012 and extended to France in 2018, is to contribute to the research and development of some of the technologies that have been identified as key to establishing permanent bases on the Moon and then on Mars. Quentin Bisalli asked him, for Futuribles, about the innovations being tested in the agri-food sector as part of the preparations for space travel.
How are astronauts fed today?
G.N.: On the International Space Station (ISS), all the food consumed is sent from Earth. The regular arrival of supplies provides an opportunity for astronauts to enjoy fresh food, but otherwise they mainly consume freeze-dried food. The Veggie programme has carried out some experiments in growing food in space, but the food produced is mainly for scientific use.
However, what works for the ISS is not viable for longer missions, particularly lunar and Martian missions, where it is necessary to minimise the weight sent. It is therefore necessary to produce part of what is consumed: the long-term objective is to cover 50% of caloric requirements through local production.
To achieve this, a number of avenues are being explored within Spaceship France and elsewhere, in partnership with research groups, companies, associations, universities, etc., to investigate how to produce, process, and preserve food in space, both during spaceflight and then on site, for future lunar and Martian missions.
