Mushroom production: how does it contribute to food-driven water resilience?

Agriculture accounts for 70% of global freshwater withdrawals. Thus, achieving water resilience requires more sustainable agriculture and promoting less water-consuming food products. White button mushrooms (Agaricus bisporus) suit greatly these requirements: producing one kilogram of this food product needs only 14.2 L of water and can use agricultural residues.

Moreover, this amount of A. bisporus provides a third of the daily needs of vitamin D, around a sixth of selenium and phosphorus, and 5% of folate. Promoting white button mushroom production and consumption would contribute to meeting food demand while enhancing water resilience and preserving the environment.

Horizon 2020 project BIOSCHAMP set out in 2020 to find alternative growing materials that make A. bisporus production more sustainable. This online Info Day will disseminate the potential of A. bisporus to achieve water resilience thanks to its low water consumption and role in sustainable agriculture (use of agricultural residues, partial substitution of more water-demanding food products, etc.). Although open to the public, the main target audience are scientists and researchers.

The highlight of the Info Day will be a discussion with a varied panel of 6 experts (representing research, industry, policy, etc.) on the relationship between mushrooms and water resilience. The agenda also includes a brief talk on the topic and related initiatives, including BIOSCHAMP search for peat alternatives and how it relates to water resilience.