At our farm in the Netherlands, we cultivate functional mushrooms with a commitment to both environmental sustainability and product excellence. 

Unlike many industrial mushroom producers, our farm operates on principles of circular economy and regenerative agriculture, with every step carefully designed to minimise environmental impact and enhance the quality of our mushrooms.

Locally Sourced, Eco-Friendly Substrates

Our process begins with locally sourced substrates made from agricultural byproducts like sawdust, wood chips, and grain husks—materials that are typically discarded or used for low-value applications. 

By repurposing these resources, we not only reduce waste but also create a nutrient-rich foundation for mushroom growth. The substrates are carefully mixed with essential minerals and, in some cases, a small amount of yeast obtained as a byproduct from nearby breweries. This unique blend is specifically tailored to the needs of each mushroom species we grow.

We differ from typical mushroom farms, which often purchase mass-produced substrates from large factories with uniform compositions. 

These mass-produced substrates are subject to an FP0 (Fixed Production Zero) process to ensure consistency but lack the adaptability and freshness of our locally produced substrates. 

By creating our substrates in-house, we have full control over their composition, allowing us to adjust the mix based on seasonal availability and mushroom species, which directly enhances the growth quality.

Super Pasteurization: A Unique, Energy-Efficient Approach

Once the substrates are prepared, they undergo a super pasteurization process—a technique that we have perfected over years of research and experimentation. 

Traditional sterilization methods require heating to over 121°C to eliminate all microorganisms. However, we heat our substrates to a lower temperature range of 110-114°C, which we’ve found is ideal for preserving essential fungal compounds without compromising substrate integrity. True sterilization would destroy beneficial properties in the substrate, but our approach retains the natural qualities that enhance fungal growth.

This lower-temperature process is more energy-efficient and allows us to maintain a richer microbial environment for the mushrooms. We have also refined our setup to ensure this process uses minimal energy, making it a more sustainable alternative compared to conventional methods.

Regenerative Agriculture and Waste Management

Our commitment to sustainability extends beyond the cultivation phase. After harvesting, the spent substrate (now enriched with fungal compounds) is returned to local farmers, who use it to enhance soil quality on their lands. 

This “waste” product, rich in organic matter, improves soil fertility and attracts beneficial organisms like worms and insects. In some cases, the myceliated substrate even acts as a natural bio-deterrent against harmful fungi, helping farmers reduce the need for chemical treatments in crops such as onions.

While we strive to eliminate waste, the process does generate some high-quality plastic waste from the substrate bags. This plastic, designed to withstand high temperatures, presents recycling challenges. However, we are actively seeking partnerships with recycling facilities that can process this material, further contributing to our zero-waste goal.

In addition, our farm operates on renewable energy, including solar power and contributions from a local wind collective. Located within one of the largest wind parks in Europe, we leverage this resource to keep our operations eco-friendly. This holistic approach to energy and waste management is part of our commitment to sustainable, closed-loop farming.

Through our locally sourced substrates, innovative pasteurisation techniques, and regenerative waste practices, we’ve redefined mushroom farming in a way that benefits the environment and enhances the quality of our product.