The Counterintuitive Solution to California’s Drought Crisis

As drought lowered reservoirs and scorched front lawns, California residents looked longingly to the great body of water at the continent’s edge: the Pacific Ocean, tantalizingly close but undrinkable. At least, until recently.

This December, Poseidon Water, a Boston-based infrastructure developer, opened the world’s largest desalination plant in Carlsbad, Calif., a coastal city just north of San Diego. Seventeen years in the making, the new facility removes the salt and purifies 50 million gallons of ocean water every day. At the moment, the technology is expensive — nearly double the price of importing water from outside the county — but Poseidon’s executives believe that extreme weather events and population booms in the future will make water scarcer and, by extension, drive up the price.

“Seawater desalination is the only water supply in the county that’s drought-proof,” says Jessica Jones, spokesperson for Poseidon. “It’s not dependent on snowpack or rainfall.”

Reverse osmosis membranes, inside the Carlsbad Desalination Plant.

A water source like it has been a dream of humankind’s since ancient times, when marooned sailors first tried to remove the salt from seawater by catching the steam rising from boiling pots. In the 1960s, scientists hit upon a way to extract pure water molecules from a tainted source. Using reverse osmosis, the briny water (already treated to remove algae and silt) flows through pipes equipped with a porous membrane, its holes barely one-millionth the diameter of a human hair, Jones explains. At extremely high pressures, the water molecules pass through these microscopic holes, but salt ones are too large to fit. Jones compares the process to trying to fit a baseball into a tennis ball can.

The process works so effectively that Poseidon is in the final stages of obtaining permits to open a similar plant in Orange County’s Huntington Beach. Environmentalists have voiced concerns about damage to sea life sucked in by the facility, but to offset any loss of marine life, Poseidon is restoring wetlands south of San Diego to be a bird and fish habitat.

Could Poseidon’s executives be correct in their belief that technology like this will be the only way to prepare for a harsher, dryer world that’s rapidly approaching?

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Drinking More Vodka: A Green Solution to Melting Icy Roads?

It’s a whole new meaning to vodka on the rocks. Aside from giving you a mean hangover, turns out that the clear spirit is pretty effective at melting snow.
As Phys.org reports, Washington State University (WSU) researchers developed a de-icer that’s made of barley residue from vodka distilleries. (The science makes sense for anyone who’s ever noticed that vodka never seems to freeze, even when you put a bottle in the freezer.)
The innovation is being touted as a greener alternative to rock salt, which is not only expensive (the U.S. uses 20 million tons of salt every winter, which costs $2.3 billion annually), but also carries environmental costs. Chemicals in the traditional road salt mixture have been known to seep into nearby streams and rivers, harming aquatic life and contaminating our drinking water.
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“In 2013, the [Environmental Protection Agency] reported alarming levels of sodium and chloride in groundwater along the East Coast,” Xianming Shi, associate professor in civil and environmental engineering, says in a press release from WSU. As a nation, “we are kind of salt addicted, like with petroleum, as it’s been so cheap and convenient for the last 50 years.”
Actually, in recent years, salt prices have only been going up. Cities that are experiencing usually harsh winters due to climate change have had to work extra hard to de-ice their roads, which has led to national road-salt shortages and higher prices.
WSU’s product, as Vice notes, is blended with salt but reduces the amount of salt that’s regularly needed to melt snow, and also makes use of a byproduct that would’ve been thrown out by vodka producers anyway.
Besides vodka byproducts, innovators have had success with other seemingly kooky low-sodium solutions, from beet juice to cheese brine. In Wisconsin (a state with no shortage of cheese or ice), Polk County officials estimated that they saved almost $40,000 in rock salt costs in 2009, the year they started using cheese brine on the highways.
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