Predominantly known for power generation and district heating, geothermal energy can also be used as 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.
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.