ESA Top Multimedia

Space activities are growing fast. As the sector expands, so does the pressure on the environments where it operates – on Earth, in orbit and beyond. That is where ecodesign comes in.

Ecodesign means integrating environmental considerations from the very beginning of a mission’s design. Not as an afterthought, but as part of making smarter, more informed choices early on.

As one of the key objectives of the ESA Green Agenda, systematic implementation of ecodesign approach and Life Cycle Assessment (LCA) methodology helps identify key Earth environmental impacts and mitigate them through appropriate technologies, materials and processes. The goal is to optimise the use of resources and reduce environmental impacts, while fully maintaining mission performance and quality.

Our next space science mission is about to begin its space adventure.

After more than 10 years of designing, developing, building and testing, Smile is now ready for action.

Its ride to space will be a Vega-C rocket, departing from Europe’s Spaceport in French Guiana on 19 May. The rocket will drop Smile off in a circular orbit 700 km above Earth’s surface.

Smile will then fire its own engines 11 times, taking itself higher and higher above the North Pole. From there, it will use X-ray and ultraviolet vision to watch how Earth defends itself from streams of particles and bursts of radiation from the Sun. Nobody has ever seen Earth’s magnetic shield like this before.

Smile (the Solar wind Magnetosphere Ionosphere Link Explorer) is a joint mission between the European Space Agency and the Chinese Academy of Sciences.

Learn more about Smile.

Every two years, the ESA XR Conference brings together professionals and experts working with Extended Reality (XR) and related technologies in the space sector.

The 2026 edition took place on 17-18 March at ESA’s European Astronaut Centre (EAC) in Cologne, Germany.

For over two decades, the European Space Agency (ESA) has explored the potential of Extended Reality (XR) – a group of technologies encompassing Virtual Reality (VR), Augmented Reality (AR), and Mixed Reality (MR) – to enhance its operations.

These immersive technologies bridge the digital and physical worlds, enabling more intuitive workflows, improving collaboration, reducing costs, and supporting mission planning, training, and data interpretation.

For more information about Extended Reality at ESA, visit  xr.esa.int.

Watch ESA’s Mars chief engineer Albert Haldemann explain the sterilisation process of one of the parachutes of the ExoMars Rosalind Franklin rover mission and why it matters.  

Carefully wrapped inside a donut-shaped bag is a 35-m diameter parachute, about to be baked inside a specialised dry-heat steriliser oven. The parachute needs to be at least 10 000 times cleaner than your smartphone. 

To get rid of any microbes it might have picked up during its time on Earth, the parachute was heated up in a specialised oven at the European Space Agency’s Life Support and Physical Sciences Laboratory at ESTEC, the agency’s technical centre in the Netherlands. All air inside the cleanroom continuously passes through a two-stage filter, and everyone entering the chamber must gown up more rigorously than a surgeon before passing through an air shower to remove any contaminants. 

The 74 kg parachute, made mostly of nylon and Kevlar fabrics, will endure a six-minute dive into the thin martian atmosphere and slow down the ExoMars Rosalind Franklin rover for a safe landing on the Red Planet. This feat will make it the largest parachute ever to fly on the Red Planet, or anywhere else in the Solar System besides Earth.  

The ExoMars Rosalind Franklin rover mission will launch in 2028 and spend over 25 months travelling to the Red Planet where it will search for signs of life beneath the martian surface. 

The potential existence of past and perhaps even present-day life on our closest planetary neighbour requires rigorous sterilisation, to make sure that no microbes piggyback their way there from Earth. Any terrestrial microbes hardy enough to survive the ride through space could interfere with the investigation by causing ‘forward contamination’ and triggering a false positive. 

Protecting the martian environment from ourselves, in accordance with international planetary protection measures, is as important as protecting the mission itself. 

Solar activity regularly disturbs our planet, producing stunning auroras, but also endangering infrastructure in space and on the ground.

Meet the space weather sensors, Aurora, Swing and Sawa, ESA’s missions to monitor Earth’s atmosphere and study geomagnetic storms.

Think of Earth’s atmosphere as a layered cake: each layer is affected by space weather in its own way, and each mission will focus on different effects.

The Aurora mission will patrol the north and south poles, looking down on the shimmering lights that reveal the impact of space weather.

Swing will monitor the ionosphere, a layer of the atmosphere that, when disturbed, can disrupt radio signals and cause issues with satellite navigation and communication systems.

Sawa will study the thermosphere as space weather causes it to warm and expand, pushing satellites off course.

Aurora, Swing and Sawa, along with sensors onboard other satellites and on Earth’s surface, will feed data into space weather forecasts, alerts and other tools. Together, these services will help protect industries such as aviation, satellite navigation and power grids from disruption.

We cannot prevent space weather, but with the space weather sensors developed by ESA’s Space Safety programme, Europe will know when to brace for impact.

Access the subtitled version of the video. 

After an intense few weeks the crew took time to celebrate together with a shared meal proposed by ESA astronaut Sophie Adenot.

It’s a long‑standing tradition: each ESA astronaut works with a chef to create a few special dishes reserved for rare occasions — known as “bonus food”. Sophie’s bonus food was created by multi‑Michelin‑starred chef Anne‑Sophie Pic, offering the crew a taste of French gastronomy far from Earth.

Bonus food, tailored to specific crew members, makes up around one tenth of an astronaut’s menu. Astronauts say it adds variety to their meals, supports mental well‑being, and helps strengthen bonds among the crew in orbit.

This timelapse shows ESA astronaut Sophie Adenot tidying the European Columbus laboratory aboard the International Space Station. Keeping the Station organised is crucial for crew safety and smooth operations, ensuring that science and maintenance can continue without interruption.

Every item has its place, and as crews rotate every few months, ground teams play an important role in helping locate any item needed for an experiment or a maintenance task.

The first‑of‑its‑kind ship‑to‑ship call between astronauts on deep‑space and low Earth orbit missions.On 7 April, the Artemis II crew of NASA astronauts Reid Wiseman, Victor Glover and Christina Koch, together with CSA (Canadian Space Agency) astronaut Jeremy Hansen, spoke with Expedition 74 astronauts Chris Williams, Jack Hathaway and Jessica Meir of NASA, and ESA (European Space Agency) astronaut Sophie Adenot aboard the International Space Station.

Today, at 17:07 local time (Pacific) on 10 April (01:07 BST/02:07 CEST on 11 April), NASA's Orion spacecraft and its crew splashed down safely in the Pacific Ocean, marking the successful end of the Artemis II mission, humankind's first journey around the Moon since Apollo 17 in 1972.

ESA's European Service Module powered the spacecraft over 1 million kilometres through in deep space, providing air and water for the astronauts, generating electrical power via its four solar arrays, maintaining thermal control and delivering propulsion.

Mostly built by European industry under ESA leadership, the European Service Module was assembled by Airbus Defence and Space in Bremen, Germany, with contributions from companies across 13 European countries, involving 20 main contractors and over 100 European suppliers.

Throughout the mission, European engineers supported operations around the clock from ESA's centres in the Netherlands and Germany, as well as alongside NASA teams in Houston, ensuring Orion and its crew completed their journey safely around the Moon and back home.

This timelapse was published by ESA astronaut Sophie Adenot on her social media with the following caption:

[EN] Another experiment, and another timelapse! This time, I’m working with the Fluid Science Laboratory (FSL), one of the science facilities inside ESA’s Columbus module.

The experiment is called PASTA-3 and investigates the formation and evolution of emulsions over time when there is no gravity to interfere. Emulsions are mixtures of two or more liquids that do not usually mix, such as oil and water.

During this session, I installed 3 experiment containers with new samples inside the FSL. Each PASTA sample has a different concentration of surfactant (an agent that helps liquids mix) and Xanthan Gum in addition to a water and oil mixture.

This experiment helps scientists better understand and model the fundamental physics of emulsions. That knowledge has numerous applications on Earth, including:
improving food quality and shelf life (milk, dough, mayonnaise, candy…), enhancing the stability and effectiveness of medicines (including vaccines) and cosmetics, optimising processes in industrial and advanced manufacturing sectors (oil, chemicals …).

PASTA-3 is one of the 36 European experiments I get to work on during my mission! Go science!

(PASTA is short for PArticle STAbilised emulsions experiment.)

[FR] Nouvelle expérience, et nouveau timelapse ! Cette fois-ci, cela se passe dans le Fluid Science Laboratory (FSL), l’une des installations scientifiques situées à l’intérieur du module Columbus de l’ESA.

L’expérience s’appelle PASTA 3 : elle étudie la formation et l’évolution des émulsions au fil du temps en l’absence de gravité. Une émulsion, c’est un mélange de deux ou plusieurs liquides qui ne se mélangent pas facilement, comme l’huile et l’eau.

Lors de cette session, j’ai installé trois lots de nouveaux échantillons dans le FSL. Chaque échantillon PASTA présente une concentration différente de tensioactif (un agent qui aide les liquides à se mélanger) et de gomme xanthane, en plus d’un mélange d’eau et d’huile.

Cette expérience aide les scientifiques à mieux comprendre et modéliser la physique fondamentale des émulsions avec à la clé de nombreuses applications sur Terre, comme par exemple:
l’amélioration de la qualité des aliments et de leur durée de conservation (lait, pâte, mayonnaise, confiseries…), le renforcement de la stabilité et de l’efficacité des médicaments (y compris les vaccins) et des cosmétiques, l’optimisation des procédés industriels et de fabrication avancée (pétrole, chimie…).

PASTA 3 est l’une des 36 expériences européennes sur lesquelles j’ai la chance de travailler durant ma mission ! Vive la science !

(PASTA est l’abréviation de PArticle STAbilised emulsions experiment.)