Alain Maillet, a space physiologist from the French Institute for Space Medicine MEDES, and Thierry Varlet, a space innovation expert from "SpaceshipFR," visited Vilnius. The researchers, who are developing revolutionary nutrition solutions for long-term missions to Mars and the Moon, arrived to discuss a partnership with the Lithuanian company "Super Garden," which, together with "Biordico," produces freeze-dried snacks for European astronauts, as stated in a press release from "Super Garden."

Traditionally, France and Germany have dominated the European space sector, but in recent years, Lithuania has been rapidly carving out its own space, especially in the field of food technology. Founded by Laura Kaziukonienė, "Super Garden" has already established itself as a leader in freeze-dried food production, and through collaboration with French innovators, the company aims to push further into the global space industry.

"In Lithuania, we have the knowledge and technological capabilities to contribute to long-term European and global space missions. These days, when we increasingly talk not only about exploring other planets but also about living in space, the topic of proper nutrition in microgravity conditions has become more relevant than ever, and we want to be part of this discussion," said L. Kaziukonienė during the visit.

Alain Maillet, who works closely with the European Space Agency (ESA) and the French Space Agency (CNES), revealed that innovative food production solutions currently being developed will soon enable astronauts on Mars and Moon missions to not only prepare full meals but also grow herbs, vegetables, and breed fish.

"For decades, astronauts have eaten freeze-dried and thermally processed products. Freeze-drying is an excellent technology; such food is perfect for space because it is lightweight, compact, nutritious, and has a long shelf life. However, for long-term missions, this won’t be enough. If we want astronauts to live on Mars for years, we must provide them with the ability to eat real food, fresh vegetables, natural protein sources, and prepare full meals that resemble those from Earth," said A. Maillet.

French scientists are developing hydroponic and aquaponic systems that will allow plants to be grown without soil and fish to be bred. Smart greenhouses with artificial intelligence technology are being developed to optimize vegetable and herb cultivation in space, ensuring a continuous supply of fresh products. Meanwhile, new space culinary technologies will enable astronauts to cook – bake, boil, stew – food in microgravity.

"Cooking is not just about nutrition – it is an important part of psychological well-being. Imagine living on Mars for two years eating only packaged food. The ability to grow fresh basil or cook a warm meal could have a huge impact on morale," said A. Maillet during his visit to Lithuania.

The French scientists visited Lithuania to strengthen collaboration with the "Super Garden" team. The researchers are looking for ways to effectively integrate Lithuania’s freeze-dried products, enriched with innovative proteins, with ingredients grown fresh in space, to ensure astronauts have a balanced and nutritious diet.

"As we discuss further, we are discovering more about how and why our freeze-dried food technologies combined with A. Maillet and his team’s space farming systems could fundamentally change astronauts' daily lives. I believe and hope that this partnership will bring long-term changes," said L. Kaziukonienė.

Although CNES and "SpaceShipFR" research is space-oriented, their impact could be much broader. The same methods that will allow the growing of vegetables and breeding of fish on Mars could help solve global food supply issues on Earth. "The food production systems we are developing could change our own understanding of agriculture. Whether it is food production in extreme climate conditions or more efficient and space-saving urban farming – space research always leads to innovations that benefit our planet," said A. Maillet in Vilnius.