Creating a Circular Food Economy

  • 1. Upcycling Agriculture Byproducts

    Straw is a plentiful resource, often used for animal bedding, feed filler, or mulch. We process it and harvest mushrooms first, supercharging it as a soil amendment for local farms.

  • 2. Reducing Energy & Plastic Waste

    The mushroom industry relies heavily on plastic and energy consumption. Our processes minimize this waste while maximizing the positive impact fungi bring to the agriculture industry.

  • 3. Regenerating Soil Health

    Spent mushroom substrate boosts microbial biodiversity in soils and is rich in beneficial enzymes. At the end of its cycle, our substrate is given to local farms to feed their next crop.

More Sustainable, Better-Tasting

To prepare straw for growing mushrooms, we use a process called cold pasteurization that is much more common in other parts of the world. A small amount of food grade hydrated lime is added to water, raising its pH to 12. Straw is then soaked in the solution for 8 hours before inoculation.

This process uses less energy and plastic than conventional mushroom cultivation techniques and creates a better soil amendment than sawdust substrates. We're developing new varieties of mushrooms adapted for this technique that have richer flavor and more umami.