Categories: NewsPublished On: 17th March 2020

Mushrooms use less water for more food

By 2 min read


Take note of the advantages of mushrooms during this Water Week, March 17 – 22

With Water Week upon us, you may wish to start your sustainable and good-for-your-body and light-on-the-planet food journey with  mushrooms; they’re deliciously healthy AND require minimal natural resources to produce!

According to a 2017 study titled “The Mushroom Sustainability Story,” which measured the water, energy and carbon emissions required to grow and harvest fresh mushrooms in the United States, mushroom production requires relatively low water, energy and land space. In fact, the researchers have noted that mushrooms can be considered “one of the most sustainably produced foods in the United States.”

We know that plant-based diets are a tenet of sustainable eating and we’re delighted that mushrooms are one of the heroes of this movement. We already know that they are umami-rich so packed with flavour and also a nutritional Superfood and now we can add their unique growing process and minimal natural resource requirement during production to their list of attributes.

The South African Mushroom Farmers’ Association (SAMFA) translated some of the 2017 US study stats into South African stats to remind us of the many reasons why we should simply add more mushrooms to our plates more often. Download the images by clicking on our link:

Source: The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics 2017 study, produced by leading sustainability analysis and research firm SureHarvest, is the result of a two-year initiative to document mushroom production environment metrics. Additionally, SureHarvest and UC Davis researchers collaborated on a life cycle assessment study of mushroom production in the United States: Robinson, B., Winans, K., Kendall, A. et al. Int J Life Cycle Assess (2019) 24: 456.


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