The same dirt that clings to astronauts’ boots may one day keep their lights on. In a study publishing April 3 in the Cell Press journal Device, researchers created solar cells made out of simulated Moon dust. The cells convert sunlight into energy efficiently, withstand radiation damage, and mitigate the need for transporting heavy materials into space, offering a potential solution to one of space exploration's biggest challenges: reliable energy sources.

In a paper published in National Science Review, a research team from the Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, reveal differences in the near and far side lunar space environment from Chang’e-6 sample-based evidence. The Chang’e‑6 samples, from the Moon’s far side, lack the vapor deposited layers commonly generated by micrometeorite impacts, which are typically observed in samples from the Moon’s nearside and asteroids. The differences could mainly be driven by the specific space environment of the near and far side of the Moon.

Sustainability in space and the fight against the accumulation of waste produced in Earth orbit are the objectives pursued by PERSEI Space, a company whose partners include two researchers from Universidad Carlos III de Madrid (UC3M) and which has developed a space electrodynamic tether technology that is useful in this area.

The International Space Station (ISSInternational Space Station) National Laboratory is taking a giant leap in fostering new space innovators with the launch of the Orbital Edge Accelerator program. This bold initiative is designed to integrate cutting-edge startups and investment partners into the rapidly expanding space economy. Through the accelerator, six pioneering startups will be selected to receive an investment of up to $500,000 each—which is being provided by global investors Cook Inlet Region, Inc. (CIRI), E2MC, and Stellar Ventures—along with mentorship and the opportunity to launch an ISS National Lab-sponsored investigation. By bridging the gap between early-stage companies and space-based innovation, the Orbital Edge Accelerator program aims to unlock discoveries that can benefit humanity and drive new commercial opportunities in low Earth orbit.

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journal iScience, researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts, improving the quality of life for long-term space travelers.