The potential of converting carbon dioxide to food compounds via asymmetric catalysis

Abstract

The food crisis caused by diminished arable land, extreme weather and climate change linked to increased carbon dioxide (CO₂) emission, is threatening global population growth. Interestingly, CO₂, the most widespread carbon source, can be converted into food ingredients. Here, we briefly discuss the progress and challenges in catalytic conversion of CO₂ to food ingredients via chiral catalysis.