Indoor mushroom farms offer a local alternative to meat and imported mushrooms with high greenhouse gas emissions.
After visiting a local indoor mushroom farm, we were inspired by their low waste model. The farm uses waste from local New York sawmills to grow nutritious oyster mushroom, then sells the remainder as compost to gardeners and other farms. The ability to grow year round provides fresh produce in a part of the US with a short outdoor growing season. It’s part of a growing local food movement aimed at strengthening local economies and reducing the carbon emissions from transporting food long distances.
Editorial Staff
Planet Forward Correspondent | Northwestern University
Planet Forward Correspondent | George Washington University
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