Using atmospheric CO2 for water gasification is the goal behind Coca-Cola group’s Swiss sparkling water brand, Valser. It's the “world's first beverage containing air-captured CO2," according to Coca-Cola HBC, one of the biggest bottlers for the group. This initiative was created by the startup Climeworks after signing an agreement with Coca-Cola HBC.
An Innovative technology
Climeworks uses a technology capable of filtering, capturing and reusing atmospheric CO2: The Direct Air Capture (DAC). More specifically, these machines are equipped with filters and large fans that capture CO2. To ensure the process of desorption, the saturated filter is heated up to about 100° C. "The filter can be reused for several thousand cycles," says Climeworks.
"We are proud to be the first beverage company in the world to drive the development of this groundbreaking technology”, said Nigel Davis, Managing Director of Coca-Cola HBC Switzerland, “Sustainability is part of our strategic business priorities. We are constantly looking for ways to further reduce our environmental footprint in everything we do. We are all the more pleased that we can now support a local Swiss company”.
Objective: capture 1% of global CO2 by 2025
Coca-Cola HBC maintains that the beverage industry is one of the world's largest users of CO2 with 10 million tonnes used per year. The goal of Climeworks is to capture 1% of global CO2 by 2025, be it through beverage gasification, plant fertilization, agrofuel manufacturing, or other opportunities that allow them to capture CO2.
“Ultimately what we are trying to do is halt climate change, or even reverse it, so that we will be able to scale up to the size that could really make an impact,” Climeworks’ communications manager Louise Charles told Business Insider.
For now, the company only captures 2,000 tonnes of carbon dioxide per year. It must be noted that the price for this technology is quite high: $600 per ton of carbon dioxide captured. Climeworks plans to divide this price by three in the next four years, when this technology will be a little more established.
Marina Fabre @fabre_marina