When it comes to sustainable eating, mushrooms are the ultimate MVP. Not only do they add savory umami flavor and rich meaty texture to your favorite dishes but their growing process has a remarkably low environmental footprint. In fact, according to a study by SureHarvest, mushrooms are considered “one of the most sustainably produced foods in the U.S.,”¹ making them a perfect ingredient to celebrate Earth Month. 

Small Footprint, Big Impact

Mushrooms are grown using minimal resources, so growers are able to produce millions of pounds of mushrooms on just a few acres of land.1 Soil used to produce mushrooms is made of pasteurized composted materials transforming what would be waste into nutrient-rich food. Producing one pound of mushrooms:

• Requires only 1.8 gallons of water1
• Generates only 0.7 lbs of CO2 equivalents1
• Requires only 1.0 KWH of electricity1 
  
  

Once mushrooms are harvested, this soil can be repurposed in multiple ways. One way it is used is as potting soil, enriching it with beneficial nutrients and organic matter to support enhanced plant growth. This full-circle approach minimizes waste, enhances soil health and contributes to a more sustainable food system.

Healthy on the Plate, Gentle on the Planet

Mushrooms aren’t just good for the earth, they’re a superfood source of nutrients, too. A rich umami flavor and meaty texture make them a perfect plant-based pairing with vegetables, grains and proteins.  

You can read this interesting article further on Mushroom Concil