Applicant Guide

1.1 Challenge Statement

The Deep Space Food Challenge seeks to create novel food production technologies or systems that require minimal inputs and maximize safe, nutritious, and palatable food outputs for long-duration space missions, and which have potential to benefit people on Earth. 

1.2 Challenge Objectives

The objective of the Challenge is to identify technology solutions that can:

• Help fill food gaps for a three-year round-trip mission with no resupply;
• Feed a crew of four (4);
• Improve the accessibility of food on Earth, in particular, via production directly in urban centers and in remote and harsh environments;
• Achieve the greatest amount of food output with minimal inputs and minimal waste; and
• Create a variety of palatable, nutritious, and safe foods that require little processing time for crew members.

This Challenge seeks to incentivize Applicants to develop novel technologies, systems and/or approaches for food production that need not meet the full nutritional requirements of future crews, but can contribute significantly to, and integrate with, a comprehensive food system.

1.3 Possible Opportunity Areas for New Food System Technologies

• Macro- and micro-nutrients: Macronutrients are the nutrients a person needs in larger amounts, namely carbohydrates, protein, and fat. These provide a person with energy, or calories. Micronutrients are the nutrients a person needs in smaller amounts, which include vitamins and minerals. The quality of stored food degrades over time; some micronutrients are unstable; adequate macro- and micro-nutritional availability throughout the length of a mission is critical to maintain crew health and performance.
• Desirable/palatable food: Enjoyable, desirable, familiar food is critical for crew physical and mental health.
• Sustainable fresh food production: Current crews on the International Space Station (ISS) frequently get limited amounts of fresh food (e.g., apples, oranges) delivered along with prepackaged shelf-stable food. Although highly desired by crew, this type of resupply is much more expensive to deliver to the Moon, and will not be available in extended exploration missions to Mars.
• Reliable fresh food production: Growing food crops in space is not currently reliable or predictable as a source of critical nutrients.
• Water needs for food production: Spacecraft do not currently support the mass, volume, and water needs of Earth-based food production. Even approaches that recycle water are too massive to supply water in the amounts typically used for terrestrial food production.
• Power needs for food production: Traditional controlled environment food production systems require high energy inputs that can make their application in larger scale production systems in space or on Earth impractical.
• Resource logistics: Food mass dominates life support logistics for extended space missions. It would be ideal to reduce all food system inputs and waste outputs in relation to nutritional output. This includes equipment, crew time, storage of ingredients, waste and waste processing, and safety or cleaning equipment (e.g., air monitors, microbiological tests, cleaning products). 
• Farm-to-table: Current food systems use extensive repackaging of shelf stable foods, often requiring processed food to be prepared months to years in advance of the space mission. Innovative approaches to reduce the time from fresh food generation to consumption by the crew could help improve nutritional quality and palatability.
• Optimization for health and palatability: Nutrition, palatability, texture, and food safety are all important aspects to ensure the crew members consume enough food and that the food provides the necessary nutrients to protect health and performance.
• Time limitations: Crew members should not spend too much of their mission time in growing, preparing and consuming food. Though necessary, any time so spent precludes spending time on mission objectives.
• Acceptability of food systems: Food production and preparation processes must be acceptable to the crew; if a process requires preparing and eating foods that are not acceptable or are too laborious or time consuming, then a crew member may choose not to use the food system or to eat the end product.
• Terrestrial Applications: The need for efficient use of volume, water, and other inputs for producing food could enable technologies with reduced impact on the resources needed for food production here on Earth, especially in extreme environments and resource-scarce regions. In addition to plant production, there are other advanced food systems (3D printing of food, aquaculture, cellular agriculture, etc.) that warrant exploration as they can also potentially address some of the challenges of terrestrial and space-based food systems.

1.4 Challenge Structure

The Deep Space Food Challenge is a prize competition launched in parallel, in Canada by the Canadian Space Agency (CSA), and in the U.S. by the National Aeronautics and the Space Administration (NASA) Centennial Challenges Program. Interested Canadian Applicants are invited to apply through the Impact Canada website, while U.S. and international applicants are invited to apply through the U.S. website. For more information on the NASA-managed competition, please visit deepspacefoodchallenge.org.

NASA and CSA will each organize and structure parallel challenges, with their own distinct rules, their own prizes and eligibility, but will synchronize some activities (e.g., webinars) and employ a shared challenge statement, shared goals and shared assessment criteria. CSA has no responsibility in the NASA Centennial Challenges Program. 

The Deep Space Food Challenge follows a stage-gated approach. At each Phase, different financial and non-financial incentives may be available to successful participants. At every Phase, solutions will be reviewed against the assessment criteria, and selected winners will be invited to move to the following Phase. 

Phase 1 - Design Report

• Applicants will be required to submit an online application which provides a detailed explanation of a design for a novel food production technology. The application will need to demonstrate how the food production technology meets the Challenge goals and performance criteria. 

Note: This Applicant Guide will help Applicants complete an application for Phase 1. Once selected, successful participants from Phase 1 will receive further reporting requirements and instructions for Phase 2. The following information is provided to give Applicants an idea of what will be required for Phases 2 and 3 of the Challenge, if selected as a semi-finalist in Phase 1. The initiation of Phase 2 is contingent on the emergence of promising submissions in Phase 1 that demonstrate a viable approach to achieving the Challenge goals. Detailed information for later Phases will be provided prior to the launch of each Phase. 

Phase 2 - Kitchen Demonstration

• In this Phase, participants will be required to build a food production technology prototype (equivalent to a TRL 4^{Footnote 1}) and have the prototype take part in a Kitchen-Level demonstration at an appropriate facility. Participants would also provide samples of food outputs (e.g., tangible nutritional products) from the prototype, and may be asked to provide a vision for future potential application of the technology in a terrestrial context. 

Note: New interested Applicants may be able to apply as part of Phase 2. Further details will be provided prior to the launch of Phase 2. 

Phase 3 - Full System Demonstration

• Participants will be required to build a full-scale food production technology and demonstrate the technology at a designated facility. Participants may also be required to provide a plan for future application of the demonstrated technology in a terrestrial context.

1.5 Prize Amounts

Up to CAD $1.08 million in total will be awarded in grant funding to Canadian semi-finalists, finalists and the grand prize winner of the Deep Space Food Challenge: 

Note: The number of winners and Canadian prize amounts may vary depending on the applications received. For each phase, prize amounts will not be less than the amount per winner indicated above.

1.6 Timeline

4.1 Registering Interest before Submitting an Application (optional)

Independent of the actual application, interested Applicants may register their interest to apply to the Challenge and subscribe to be notified of new challenge information as it becomes available. Registration of interest benefits include notification of newly released challenge documentation/references, challenge related events, invitations to participate in learning events or webinars and potential networking opportunities. To register their interest, interested Applicants must complete the registration of interest form. Registration of interest is optional for Canadian Applicants. Applicants will not be evaluated on the content submitted as part of this process.

Registration of Interest Form

4.2 Applying to the Challenge

Only Canadian applications, submitted through the Impact Canada website via the designated challenge Application Form, will be accepted. Applications must be submitted through the online form no later than July 30, 2021 at 5:00 PM Central Time. 

Apply to the Deep Space Food Challenge by using the online form.

Note: Interested U.S. and Other International applicants may refer to the deepspacefoodchallenge.org website for more information on how to register and apply to the Challenge.

In order for an application to be considered for the Challenge, applicants must complete and submit the following documents online by the closing date and time indicated above and on the Impact Canada website. A complete application package consists of the Challenge Application Form, with the following sections:

• Section 1: Applicant details
• Section 2: Proposed solution details
  • Design Abstract, Design Report, Design Animation (video) & Intellectual Property
• Section 3: Declaration
• Section 4: Survey (optional)

Incomplete applications will not be considered or assessed further.

You will have the option to print your application for your records. If applicable, we encourage that you share this copy with the Duly Authorized Representative of your legal entity.

Application Details

Challenge Application Form

Applicants must fill in the Application Form available online on the Impact Canada website. The form consists of the following four sections:

• Section 1: Applicant details
  This section of the form requests basic information on the Applicant and primary contact applying to compete in this Challenge.
• Section 2: Proposed solution details
  In this section, you must provide details on your proposed solution and answer questions that relate to the assessment criteria to allow for a thorough assessment of the food production technology against these criteria. 
  
  Note that this is the main section that will be used by the Judging Panel in the assessment process. Make sure this section includes all relevant information for the Judging Panel’s consideration. See below for detailed step-by-step instructions on how to answer each question in the Application Form.
• Section 3: Declaration
  In this section, you must review and accept the terms and conditions for the Deep Space Food Challenge, and review and accept the Consent for Use, Disclosure and Copyright requirements. At any point during the Challenge, CSA may request that consent be given in writing or in a form at its satisfaction.
• Section 4: Survey (optional)
  This section collects information on your experience with this challenge, information about your organization, as well as demographic information. 
  
  Note that any data collected will be used strictly for administrative purposes to help Impact Canada understand whether and how challenges are an effective tool and improve upon their design in the future. The data collected in this survey will be aggregated and no individual answers will be published. Your answers to this survey will not be used in the assessment process and will not affect your chances of success in this challenge or any other federal funding application. This information may be shared with other government departments.

Confirmation of legal entity and/or not-for-profit status (if applicable)

This can be a copy of the status certificate, incorporation documents, patent letters, or articles of incorporation (as applicable). Note that in order for Applicants to receive a prize, it must be an Eligible Recipient as per Section 3. This requirement can be completed after submission of the application but it must be prior to receiving any prizes. Note that the Duly Authorized Representative, if applicable, of the Canadian legal entity will be signing the grant agreement.

4.3 How to Complete Section 2: Proposed Solution Details of the Application Form

Section 2 of the Application Form is the main section that will be used by the Judging Panel in the assessment process. Below are detailed instructions to help you submit a good quality application. 

Note: The form will prompt you to provide inputs for each of the criteria except for Scientific & Technical Merit and Feasibility of Design, which will be evaluated based on your overall submission.

Q1. Design Abstract

Please provide a brief summary description of your proposed food production technology within a 1,500 character limit. The abstract may answer some of the following questions: What is your proposed solution? What is novel, sustainable, and innovative about your proposed solution? What types of food does your solution create? How are you minimizing inputs and maximizing food outputs?

Q2. Design Report

The following information provided will be used by the Judging Panel to assess your technology against the Challenge criteria. 

Q2.1.  Description of the food production technology

Part A: Please provide a more fulsome description of your food production technology within a 3,000 character limit. Your description needs to include information about what the technology is, what it does, how it functions, and how the crew will interact with it. Be sure to also provide any descriptions of major hardware components and processes in relation to your technology.
Part B: Please provide a 1,500 character description of the basic operations concept of the food production technology. In your response, describe assumptions required of operation. You can also include, for example, details about whether a sterile/aseptic environment is needed, if special steps are required between production cycles, or if fluids or materials must be removed or added to prime/inoculate a system.

Q2.2. INNOVATION

This question seeks to establish an understanding of how your technology is different from other technologies that currently exist. Your description needs to be clear and well defined using simple language when detailing how your food production technology is novel, innovative and sustainable. Ensure to provide examples that will portray the novelty of your technology. 

Q2.3. ADHERENCE TO CONSTRAINTS 

Whether in space or in a remote community on Earth, there are several constraints that your food production technology should adhere to. This question outlines key constraints on volume, power, water, mass, data connection, crew time and operational constraints that your technology will need to address. Please ensure your responses are clear and concise as there is a 300 character limit associated with each constraint that you need to address. 

In Phase 1, Adherence to Constraints is not meant to determine whether the Design Report itself is complete in including all the required information. This question is meant to ensure that Teams have considered the constraints, and that the food production technology design, at a minimum, falls within those constraints. In future Phases, Teams’ food production technologies will be evaluated and scored on whether or not the design stays within the constraints so that it ultimately can meet CSA’s needs and deliver value.

Q2.4. PERFORMANCE CRITERIA

This question seeks to understand how the proposed food production technology addresses the performance criteria of the Challenge. Describe how the food production technology addresses the following performance criteria.

Q2.4.1. ACCEPTABILITY 

• ACCEPTABILITY - Process
  Within a 3,000 character limit, describe in detail the processes and procedures of using your technology. Your response should include the operational footprint (how much space is needed for the solution and its related processes?), the steps needed for a person to follow in setting up and using the solution, the food production cycle, the handling of food, the cleaning and stowage procedures, along with the estimated time needed for the crew to operate the solution.
  Please also provide an assessment (using industry standards and/or existing research) that your technology processes are likely to be user friendly and acceptable to the crew.
• ACCEPTABILITY - Food products 
  Please provide an assessment (using industry standards and existing research) that the food outputs of your technology are likely to meet the acceptability target within a 3,000 character limit. Make sure to address the appearance, aroma, palatability, flavor, and texture of the food output. You should be as descriptive as possible in your response.
  Rate and describe the potential acceptability of your food products on a 9 point hedonic scale.
  The hedonic scale is a quantitative method that is accepted throughout the food science industry as a means to determine acceptability. Further information regarding methods for determining food acceptability can be found in references such as Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory evaluation techniques. CRC press, 2006.
• Optional - Additional comments
  This additional text box with a 1,000 character limit allows you to provide any other information on acceptability and palatability you would like to submit to the Judging Panel.

Q2.4.2. SAFETY 

The overall safety of the food production process and the food products are a top priority for this Challenge.

• SAFETY - Process
  Your answer will need to describe, in 3,000 characters, the safety associated with the food production process using your technology. The food production process includes: the safety of the food handling or processing procedures and environmental safety. Please include all food safety procedures that need to be followed. Your answer must demonstrate an understanding of the risk(s), and potential mitigation.
• SAFETY - Food products 
  Your 3,000 characters answer will need to describe the safety of the resulting food products (outputs), including safety for repeated human consumption.
• Optional - Additional comments
  This additional text box with a 1,000 character limit allows you to provide any other information on the safety associated with the food production process using your technology.

Q2.4.3. RESOURCE INPUTS & OUTPUTS 

In your response, you will need to describe the resource requirements of the food production process (inputs) and all outputs. You will need to also include the estimated quantities of each input and output, as well as the nutritional quality of the food product. 

• INPUTS to the technology 
  In a 3,000 character limit response, indicate the inputs needed to run your food production technology
  Inputs may include: Raw materials, energy, water, or other materials that enter the system.
• OUTPUTS to the technology 
  In a 3,000 character limit response, indicate the outputs generated from your food production technology. 
  Outputs may include: Food products, waste, heat (latent and sensible), and other usable or unusable products exiting the system, including liquid and gaseous process flows (e.g., water vapor, low-molecular weight organic and inorganic compounds, water, oils, etc.).
• Within a 1,500 character limit, provide a description on how the food production technology achieves the greatest amount of food output in relation to the quantity of inputs and quantity of waste output. 
• Please describe in 3,000 characters the nutritional quality of the resulting food products from your technology. You will need to provide the nutritional potential of the food produced with your technology. Use values based on reasonable literature information that you can reference. For example, as defined by NASA-STD-3001 (see Reference Materials).
• Optional - Additional comments
  This additional text box with a 1,000 character limit allows you to provide any additional information on the resource inputs and outputs related to the use of the food production technology.

Q2.4.4. RELIABILITY / STABILITY 

• RELIABILITY - Process
  Please provide a description of the reliability of your technology within a 3,000 character limit, which may include an estimate of your technology’s operational lifespan (i.e., how long is the solution designed to last?) and percentage of functionality loss over three years. Your answer should also account for an overview of the maintenance process and procedures, including the maintenance schedule, component maintenance or replacement as well as all critical spare parts that would be needed for the length of the mission.
• STABILITY 
  Provide a 1,500 character description of the stability of both the input products used and food product outputs. Your description should include a rationalization of the estimated time the inputs and outputs will be fit for use and/or consumption (i.e., shelf-life).
• Optional - Additional comments
  This additional text box with a 1,000 character limit allows you to provide any other information on reliability and stability you would like to submit to the Judging Panel.

Q2.5. TERRESTRIAL POTENTIAL

In 3,000 characters, describe your vision of your food production technology’s potential to improve food production on Earth. Provide a concrete scenario in which your technology would serve the community in which it operates. 

Q2.6. Supporting Material 

Q2.6.1. Include any visual representations of the food production technology, which may include models, schematics, or drawings.

You are required to submit (a) visual representation(s) of your proposed technology. You should submit these visuals in a document in PDF format, of maximum five (5) Letter Size pages (8.5” x 11”).

Q.2.6.2. Optional: Include any preliminary data or calculations that support the design and operation of the food production technology.

You may submit a document in PDF format, of maximum two (2) Letter Size pages (8.5” x 11”), including preliminary data or calculations. 

Q3. Design Animation

You are required to submit a 5-minute (maximum length) design animation demonstrating a simulation of your food production technology under operation. This animation should include key elements, such as: the setup, any operation from a user perspective, various inputs and outputs and the shutdown and cleaning process. It is recommended that the animation be saved on a platform that support video files (e.g., YouTube, Google Drive) and provide a link of the video in your submission. 

Q4. Intellectual Property

Please provide all relevant details and explain the ownership of the intellectual property of the proposed solution. You may also demonstrate ownership of or permission to use any existing or off-the-shelf technology’s intellectual property in the context of the Challenge.