Weizmann Institute Engineers Microbes That Turn Atmospheric CO2 into Food | Carbon Removal Breakthrough

Researchers at the Weizmann Institute of Science have genetically modified E. coli bacteria to consume large amounts of atmospheric carbon dioxide and convert it into biomass that could serve as a food source. This breakthrough moves beyond traditional fermentation by eliminating the need for sugar inputs, allowing protein production directly from CO2. The engineered microbes act as biological carbon sinks while producing nutrient-dense food with minimal land and water use. For carbon markets and climate policy, this technology offers a dual benefit: it removes CO2 from the atmosphere and decouples food production from agricultural supply chains vulnerable to climate shocks. Arid nations like Kenya could stabilize food supplies without relying on imported fertilizers. While commercial deployment is still years away, the research points toward a post-agricultural food system that reduces deforestation and land degradation.