We use by-products from other agri-industries in our mushroom substrate: straw, horse manure, poultry manure and gypsum. We extract the most value out of these materials to generate new produce. Once the mushrooms have been harvested, the spent substrate is used as a soil conditioner.
Mushrooms are grown in a controlled environment that mimics a perfect Autumn day, the time of year when they naturally grow. And they require much less water than many other foods. The energy to run our farms is where we can make the biggest reductions in our climate impact. We continually invest in minimising the amount of heat, water required, and in making our farms as efficient as possible.
Mushrooms can be transported from the farms they’re grown on in under 12 hours, which is not only gentler on the planet but provides a fresher product too. Mushroom Miles is a report with the low environmental impact of mushrooms at the heart. The project was born out of the Miles Better initiative, a partnership between local farmers, sellers, and growers, to help consumers better understand the journey their food goes on from field to fork. Read more about the Mushroom Miles report here.
Our farms support a large workforce across rural Ireland and beyond. Our mushrooms and fruits are grown locally in Ireland, making them one of the most sustainable choices for supporting the local economy.
Our farms don’t just focus on one element of sustainability. Some of our growers have created farms where biodiversity is a priority, with insect friendly wildflower plantings, bird baths and green areas to help support local biodiversity.
Some of our growers have set ambitious targets of becoming zero carbon businesses in a bid to tackle climate change.
