Wednesday 1 June 2022

Plans unveiled for carbon capture and storage at Cameron LNG

Plans unveiled for carbon capture and storage at Cameron LNG

Plans for the development of a carbon capture and storage (CCS) project at Cameron LNG, a natural gas liquefaction and export facility in the US, have been unveiled.

Sempra Infrastructure has signed a participation agreement with TotalEnergies, Mitsui & Co and Mitsubishi Corporation for the development of the proposed Hackberry Carbon Sequestration (HCS) project in southwest Louisiana.

The CO2 will be captured and transported via a pipeline around 10 kilometres away and then permanently stored in a saline aquifer using an injection well with a capacity of up to two million tons of CO2 per year.

Justin Bird, CEO of Sempra Infrastructure said: “We are excited to advance the development of the Hackberry Carbon Sequestration project, the first of Sempra Infrastructure’s net zero solutions projects, to help Cameron LNG produce cleaner liquefied natural gas (LNG) for its customers.

“This project is expected to be among the first North American carbon capture facilities designed to receive and store CO2 from multiple sources, and our goal is for this facility to set the gold standard for safe and permanent CO2 storage.”

The HCS project filed an application with the US Environmental Protection Agency for the construction permit of such an injection well in August 2021 and was the first application to be accepted by the EPA in Louisiana.

Thomas Maurisse, Senior Vice President LNG at TotalEnergies added: “We are pleased to join force with our partners to significantly reduce CO2 emissions at Cameron LNG export terminal, thus enabling us to supply our customers with low carbon LNG, a key fuel for the energy transition and a valuable asset for diversifying Europe’s energy supply.

“This project, aiming at reducing greenhouse gas emissions associated with the LNG value chain, is a concrete illustration of TotalEnergies' sustainability and climate strategy implementation.”

Written by

Bruna Pinhoni

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