Overview
Each year, the International Space Station (ISS) receives an average of 8 to 9 uncrewed resupply missions, delivering 2000-3000 kg in essential experiments, equipment, and supplies. Transporting cargo to low Earth orbit is costly, with having each kilogram launched into space costing from $60,000USD to $95,000USD (Launchspace Bethesda MD, 2021). As sending supplies to the ISS requires an enormous sum of taxpayers’ dollars, there is an impetus to reducing weight when doing resupply missions. One potential way to address this would be to tackle the issue of waste, particularly the large volume of packaging that contributes significantly to the total mass. 4 astronauts on the ISS generates approximately 2,500 kilograms of waste per year, of which around 380 kilograms is packaging waste (Voyager, 2024). Currently, this waste is disposed of by loading it into spacecraft that are then jettisoned to burn up in Earth's atmosphere. When considering future long-term space missions, this resupply model is clearly unsustainable. As humanity looks to venture into the cosmos, the need for greater self-sufficiency has come into sharp focus. This includes the ability to cultivate fresh produce in the space environment itself. Experiments like Veggie, APH, and APEX are already exploring the intriguing possibilities of space-based agriculture. However, without reliable refrigeration, any harvested crops must be consumed within days before spoiling. There in lies two issues, the need to reduce weight in resupply missions, and a need to create a reliable storage solution for freshly grown produce. That's where the Bio-Utilized Barrier Laminator comes in, or BUBL for short.
Approach
BUBL is a station that leverages microgravity to create recyclable spherical bio packaging for fresh foods. The process begins by introducing an agar-based gel mixture - composed of agar, glycerol, water, and select additives - into the station. By accessing the terminal attached to the station, astronauts can squeeze out the gel mixture; the lack of significant gravitational forces allows the surface tension to take over. This causes the liquid gel to naturally form into a spherical shape, creating the desired "bubble". At this stage, the astronaut encases the decontaminated produce with the bubble, creating a protective barrier that slows down microbial growth. This approach could possibly extend the shelf life of fresh space-grown produce by an estimated 1-2 weeks, a critical advantage for long-duration space missions. Once the gel-encased bubbles reach the desired size, they are hardened and are placed into storage. Here, a low power vacuum suction holds them in place and UVC exposure helps eliminate any surface microbes. When the time comes to consume the produce, the gel can be easily removed. The gel itself can be recycled up to two times by boiling before being repurposed as nutrient-rich fertilizer. This closed-loop system minimizes waste, conserves resources, and aligns perfectly with the self-sufficient ethos essential for humanity's future in space.