Spain produces so much solar energy that it is the envy of Europe. And even so, 70% of what you consume matters

In June, when the sun hits hardest, the Spanish electricity grid registers demand peaks greater than 36,800 MW that renewables comfortably cover. We are, in electricity generation, the envy of Europe. And yet, at this very moment, 70% of the energy our economy consumes comes from abroad. That is the Spanish paradox in a single sentence: a country that exudes sun and wind but is still 70% dependent on the outside world. This contradiction, which in normal times would be just another energetic debate, has become an open wound since The Third Gulf War closed the Strait of Hormuzthe artery through which approximately a fifth of the world’s oil and gas transited. Is the second major energy shock in just four years and, according to the International Energy Agency, the largest in the history of the oil market. We have the best sun in Europe. And we continue to pay for the war. The report From Fossil Shock to Energy Sovereigntyprepared by the Renovables Foundation and the Meridian Institute, explains why. And the answer is uncomfortable: it is not that we lack resources. It’s just that we are ignoring them. The underlying problem. Here is the key that many overlook. Electricity consumption in Spain represents only 22% of the country’s total energy demand. The rest—78%—is covered by burning things: petroleum products (54%) and fossil gas (16%). It doesn’t matter how many solar panels we put on the roofs if cars continue to pump gasoline, boilers continue to burn gas and factories continue to throw away fossils. We are a country that has learned to produce clean electricity extraordinarily well. And then he uses it for a minimal fraction of what he needs. The three “black holes”. The study identifies three sectors where this disconnection between what we produce and what we consume is most flagrant: Mobility: the biggest hole. Transportation consumes 43% of final energy and accounts for 33% of emissions. The sector is responsible for 71.1% of the final consumption of petroleum products in Spainwith diesel as the undisputed king. By the end of 2025, the share of purely electric cars in sales was 8.85%. Of the total fleet in circulation, only 0.8% is electric. The rest continues to fill the tank. Homes: heating from the last century. Domestic consumption accounts for 30% of final energy use. Only 24% of the heating in our homes is electric; the rest continue to burn mainly fossil fuels. Gas boilers continue to be the majority in Spain while in the Nordic countries they are already history. We are the country in Europe with the most hours of sunshine and one of the countries that installs the least aerothermal energy. The industry: the silent hole. It represents the remaining 27% of final energy use. Its level of electrification has been stuck at around 35% for years, which means that almost two-thirds of the energy that drives our factories is still fossil fuel. It is the least visible sector in public debate and, possibly, the most difficult to transform. Also the one that needs the most time to do it: that is why it is urgent to start now. The Scandinavian mirror (with nuances). Norway leads the way: by the end of 2025, almost 98% of its new passenger cars sold were pure electric. They have more than 600 heat pumps for every 1,000 homes. Spain is located below 90 aerothermal units per 1,000 homes. The difference is more than 6 to 1. In the sunniest country in continental Europe. It is worth being honest: Norway finances its transition precisely with the income from the oil it exports. Spain does not have that cushion. But that does not invalidate the direction, but rather forces us to look for our own mechanisms—tax incentives, collective purchasing, European funds—to follow the same path. So why are we going so slow? The obstacles are real: the entry price of electric vehicles remains high for the average Spanish income, the charging infrastructure unfolds very unevenly throughout the territory, and the housing stock—with many old and poorly insulated buildings—cannot always accommodate a heat pump without major work. Naming these obstacles is not an excuse. It is the condition to overcome them. What it costs us every year to do nothing. If Spain matched the Norwegian pace for a single year—registering some 950,000 electric cars and installing 820,000 heat pumps—the immediate savings in fossil fuel imports would be between 1,300 and 1,700 million euros. With 100% electrification of mobility sustained for a decade, the reduction would reach 36% in oil and gas imports: 16.4 billion euros per year that would no longer go abroad. To understand the scale: Spain has strategic reserves for about 92 days of consumption regardless of a single barrel. Three months of autonomy in the face of a crisis that is already lasting longer. Every year that we do not electrify is one more year of fragility that we consciously choose. And the European irony completes the picture: the EU allocates nearly 88 billion euros annually to subsidize fossil fuels for transport, heating and industry. According to the Meridian Institute, this money would be enough to install more than 10.2 million heat pumps or finance 2.5 million electric cars annually across the continent. Europe has been paying for decades to remain vulnerable. Same trap, different provider. Four years ago we learned the hard way about the danger of depending on Russian gas and we exchanged it for liquefied gas ships from the United States and Qatar. Today we discovered that we have only replaced one vulnerability with another. As long as we need to burn gas to turn on the light, our pockets will continue to be hostage to geopolitics. The name of the country that supplies does not matter. In storage, the gap is also striking. Germany and Italy lead European battery deployment, with 6.6 GWh and 4.9 GWh installed by 2025 respectively. Achieving that capacity would allow Spain to eliminate between 5% and 10% … Read more

It has been operating for 30 years and is the geothermal envy of Europe

It is eleven meters under the asphalt. It doesn’t make noise, it doesn’t emit smoke and it doesn’t appear on the news. But while Zaragoza residents debate the electricity bill, under their feet there is a layer of underground water that remains at a stable 18 °C all year round – in the heat of the August heat wave or in the January frost – and that has been silently heating and cooling dozens of buildings in the city for almost three decades. The existence of this “natural radiator” hidden under the streets of Zaragoza has returned to the news this week with a double reason: the consolidation of the city as a European benchmark in urban geothermal exploitation, and the presentation of a pioneering method – developed and tested there – to intelligently manage this resource before success destroys it. In short. The team of the Advanced Hydrogeological and Geothermal Systems Group (SHGA) of the Geological and Mining Institute of Spain (IGME-CSIC) has presented the results of THERMAL, a new method of managing the urban aquifer that they have successfully tested in Zaragoza. The data is concrete: by better coordinating existing heat pumps – without drilling a single new well – more than 7,500 euros per year can be saved per installation and the emission of almost 15 tons of CO₂ can be avoided. As Cristina de Santiago Buey, geologist and researcher at IGME-CSIC, details, the Aragonese capital is already a reference. “What makes Zaragoza a benchmark is not only the magnitude of the use, but the way in which it has been managed collectively through a model based on scientific knowledge and institutional coordination,” explains the scientist. “This total vision guarantees that geothermal exploitation does not compromise either the sustainability of the aquifer or public health, and turns the municipality into a pioneering example of urban subsoil governance.” Why Zaragoza? The “mattress” of the Ebro. It is no coincidence that this happens here. Beneath the city lies what geologists call the aquifer “Ebro Alluvial: Zaragoza“: a mass of underground water between 20 and 30 meters thick, in direct connection with the riverbed, and with the water table about 11 meters deep. In simple terms, it is a cushion of water linked to the Ebro that acts as a natural thermostat. The geothermal key to that mattress is its temperature. While the outside air oscillates between 35 °C in the Aragonese summer and 2 °C on a Cerro day, the groundwater remains stable at around 18 °C throughout the year. That consistency is exactly what a geothermal heat pump needs to work at maximum efficiency. A giant refrigerator under the asphalt. To understand its mechanism, it is worth remembering how the home refrigerator works: it does not generate cold, it simply moves heat from the inside to the outside. The geothermal heat pump does the same, but on an urban scale and using the subsoil as a source or sink of energy. In winter, the system extracts water from the aquifer at 18 °C, “steals” part of that heat through an exchanger, and amplifies it to heat the building. Then, the water – now somewhat colder – is reinjected. In summer, the process is reversed: heat is extracted from the building and released to groundwater, which at 18°C ​​is much colder than the outside air. The advantage over aerothermal energy is substantial. Cristina de Santiago Buey illustrates it very clearly: if we want to keep a house at 22 °C and the outside air is at 5 °C in winter, an aerothermal pump has to overcome a large thermal jump of 17 degrees. “If instead of air we use the ground, which remains stable around 18 °C, the jump is much smaller and the pump works much more easily and efficiently,” details the expert. Less effort translates directly into less electricity consumed and a much lower bill. Three decades and sixty installations. The geothermal use of the Zaragoza aquifer was growing progressively for almost thirty years. The result: about 60 large installations, mostly in public buildings, with an installed power of about 110 thermal megawatts only for cooling – the approximate equivalent of the energy needed to air-condition more than 15,000 homes. Hospitals, university campuses, shopping centers and apartment blocks benefit from it. Highlights include the City Council’s Zero Emissions Building, which consumes 52% less energy than a conventional building, or the Saica paper mill, with a field of 12 holes integrated into its foundations. The managers of these properties agree: the peace of mind of not depending on the fluctuations of the electricity market to cool or heat huge surfaces compensates for any initial installation effort. Although there is a B side. With so many wells extracting and reinjecting water, facilities can interfere with each other. If the aquifer becomes excessively hot in the long term by returning too much hot water, it is no longer useful. The current challenge is not the lack of resources, but rather coordinating their use among dozens of actors. This is where the THERMAL method comes in. The system adjusts flow rates and temperatures so that no installation interferes with the others. The next step is already underway: incorporating artificial intelligence and machine learning to anticipate energy demand and climate changes in the subsoil, with the aim of exporting this model to other European cities. From Zaragoza to Mieres: an exportable model. To measure the milestone of Zaragoza, it is advisable to look at international references. Paris, thanks to the large Dogger aquifer, has an immense underground air conditioning network; and near Helsinki, in Vantaa, the world’s largest seasonal thermal storage system is being built, designed to store summer heat and release it in winter. In Spain, the other great example is Mieres (Asturias), where the Pozo Barredo – an abandoned and flooded coal mine – was converted into the largest geothermal network in the country. Today it heats a hospital, the university and hundreds of homes in a perfect example … Read more

We already know what was ate in the restaurants of Catalonia in 1625. And we have very little to envy

If today you turn around the center of Barcelona you will surely find pizzerías, hamburger, Asian restaurants, springs, grills, premises specialized in Vegetarian food or vegan and a long (very long) and so on business willing to fill your palate with flavors. Some even with Regional dishes. But … what if instead of being in Barcelona of 2025 you were in the 1625? What would you find in the Catalan fondas in the early seventeenth century, when Cocoa either The potato were almost newly arrived foods from America? Those old “menus” are already far behind, but despite the passage of the centuries we can get an idea of ​​how they were thanks to the historical archives. “What is in the menu?” The 2025 Catalonia resembles that of the early seventeenth. Your menus too. We know it thanks to the information preserved in dietary and goats, documents on the payment of taxes. Recently the historiographic and articulist researcher Marc Pons published in The National A brief essay In which he explains precisely what the goats of 1625 show, the annual liquidation in species that the free peasantry paid to the order of Sant Joan del Hospital. The document is interesting because it reveals to us what reached the markets and what ingredients ended in the stoves of the hostels. Speciler: neither rich nor varied. Despite the image of big and opiparos banquets that Hollywood sometimes shows, the reality is that food in the fondas of That Bandoleros Catalonia It was not especially rich or varied. The menus were rather sparse, there was not too much diversity and many of the dishes that seem to us today were a luxury reserved for the best pockets or certain times of the year. The desserts were not available to all the diners and not even the wine served to relieve penalties: in the fondas they did not worry about how it was preserved, so it was common for it to be chopped. The star dish: the Catalan pot. As Pons explainsthe goats of 1625 show us that in the markets the cooks of the fondas could basically be found with legumes, tubers and fruits of the forest, that is, foods that could be easily kept in pantries. That includes from beans, chickpeas and pea, nabos or chestnuts. Also vegetables taken from the garden, such as onions, garlic, chard or pumpkins. With those ingredients one of the dishes they used to prepare was the Catalan pot, a broth that thickened with wheat and millet. Nothing else? To complete the broth to the diners, a bacon slice, a sardine, a boquerrón or a herring was also served, depending on the type of fonda and how much the client was willing to pay. The menus did not stand out for their diversity, but in the establishments of the region it was also not strange to find dishes made from turnip and boiled col, a popular option despite their reputation. Other option was boiled rice with thyme. And for dessert? If you are a friend of sweets, in the Catalan fondas of the early seventeenth century you would not have a great time. Not at least they had a few coins in your bag. The desserts used to enjoy them the wealthiest customers, although in some hostels they could find biscuits with fruits of the forest or fruits taken from the private garden, such as apples, pears or peaches. Nor were they places for sommeliers. The single dish used to be accompanied by a jug of wine (safer than water, which could be contaminated); But in the wineries they did not care too much about how the mouths were preserved, so it was not strange that the drink reached the client in more than questionable, hot and chopped conditions. If I didn’t have convincing you, you could always opt for something a little stronger and go to fondas with brandy. Looking beyond 1625. It is not the first time that the dietary, old tax records or even kitchen books allow us to get an idea of ​​what our ancestors ate. ‘The Free of Soví’for example, the oldest recipe. What was served during the great banquets of the low Middle Ages. Goats have also allowed us take an eye on to the menus of the early 18th and years ago, thanks to the collaboration of chefs, anthropologists and historians, even We could reproduce some dishes of the Catalan cuisine of 1714, “a survival kitchen” in which “what could be”, ” remember The Catalan cook Sergi de Meiá. Images | Wikipedia 1 and 2 In Xataka | We finally know what sailors ate at the high seas in the 16th century. Thanks to the CSIC and a sunk galeon

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