Publications

Authors: Tor Blomqvist, Ralph Fritsche

DOI: https://doi.org/10.1016/j.actaastro.2026.02.021

Abstract

Long-duration missions to the Moon and Mars, which involve a constant human presence on the surface require food systems that extend beyond current strategies based on pre-packaged provisions. These missions demand sustainable, robust, and autonomous food production systems that integrate production, processing, storage, consumption, and resource recovery within tightly constrained and closed-loop environments. This paper adopts a systems perspective to address the development of such food systems, identifying key drivers, including nutritional, psychological, environmental, economic, and regulatory factors, and proposes evaluation metrics and requirements to guide design and integration. Recognizing food systems as socio-ecological constructs, the paper emphasizes the importance of interactions across multiple food system elements (e.g., production, waste management, preparation, socio-cultural factors) and temporal, spatial and governance scales. The study outlines critical attributes such as adaptability, resilience, and self-organization, then highlights the need for system-level validation through iterative ground testing. By grounding space food system development in a systems-level approach, this paper aims to start the discussion to create a strategic foundation for achieving operational food security on future deep space missions.

Authors: Savannah Bullard, Annie Shelton, Rachel Tucker, Alexander Meyers, Ralph Fritsche, Tor Blomqvist, Dane Gobel, Angela Herblet

DOI: https://doi.org/10.52202/083085-0016

Abstract

Space food systems and the technologies they employ have evolved significantly since the 1960s when astronauts and cosmonauts first consumed food from malleable aluminum packets. Now, as humanity prepares to enter a new era of space travel, providing adequate nutrition to humans off-Earth is drawing global interest and participation. Government agencies, commercial partners, and academic institutions all contributed to the development of the current pre-packaged food system used on the International Space Station. However, in the near future space tourism, lunar settlements, and human-centric Martian exploration will require the development of more sustainable space food systems solutions. It is imperative that these new systems and their associated technologies meet both the physiological and psychological needs of the next generation of space explorers. An initiative that sought to address food system technology gaps was the Deep Space Food Challenge, a public prize competition organized by NASA’s Centennial Challenges program. The public prize challenge was a joint venture between NASA and the Canadian Space Agency, alongside non-profit allied partner Methuselah Foundation with coordination from The Ohio State University. More than 300 problem solvers from 32 countries contributed to the challenge, seeking to identify novel food technologies that could expand our space food systems arsenal with safe, nutritious, and palatable food outputs for long-duration space missions that could also help address security and sustainability challenges on Earth. Completed in 2024, the Deep Space Food Challenge created a platform for small businesses, universities and passionate individuals to participate in the identification and development of current food technologies while addressing key gaps related to spaceflight applications. This paper explores the unanswered questions and areas of investigation that emerged from the Deep Space Food Challenge, identifies areas of progress that are already taking place, and makes a practical case for further developing the spaceflight food system to best fit the needs of future space explorers by establishing a global coalition focused on collaboration, common standards, and mutually beneficial goals.