Predominantly known for power generation and district heating, geothermal energy can also be used in its primary form (i.e. heat) in the agri-food sector – for instance in greenhouses or for food drying and processing. Using it for such purposes can help increase food availability, reduce dependency on fossil fuels, protect against price volatility and diminish harmful emissions from the sector. Furthermore, it can significantly reduce food waste.
Several geothermal applications in food processing and agriculture require low temperatures and can therefore be deployed in areas where the geothermal resources would not be suitable for power generation. These applications could increase the number of countries and regions that could benefit from such indigenous and renewable energy source. Despite its promising potential and increasing interest from policy makers and key stakeholders, direct use of geothermal heat in food-related applications across the world is still rather limited.
Against this background, this publication aims to increase awareness, share experiences and lessons, and provide recommendations for expanding geothermal heat use in the agri-food sector.
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