GROWING MUSHROOMS SUSTAINABLY
Mushrooms are considered one of the most sustainable food types, being cultivated in a highly resourceful way from raw materials. They’re grown all year round, with nothing added and without sunlight, so don’t need to rely on the seasons. Mushrooms need only a fraction of the water required for other foods, and because they only require a small amount of land to grow, they have a low energy footprint. By choosing local European mushrooms, you’re choosing fresher food that has travelled fewer miles
MUSHROOM GROWING CYCLE
The sustainable practice of using raw materials runs throughout the mushroom growing cycle, making the environmental impact of mushroom production much lower than other produce sources. Using by-products from other agro-industries (such as manure or straw for the beds of composted materials), means making the most of resources for regeneration and maximum value. Once a mushroom crop has been harvested, the leftover material is often repurposed as compost.
MATERIALS AND ENERGY
Mushroom farms use the most energy-efficient heating, cooling and lighting systems possible to ensure sustainable food production. Operating in highly-regulated environments, energy and water are managed using the latest control systems designed to maintain optimum growing conditions and ensure efficiency throughout.
LOWER FOOD MILES
Our cool and damp environment means we’re lucky enough to grow mushrooms all year round in Europe. Local mushrooms have minimal food miles, from farm to shelf, which is not only gentler on the planet but provides fresher produce to enjoy too. Much healthier and tastier for all the mushroom moments on your menu!