Vancouver company uses mushroom roots to tackle global protein demand

A Vancouver-based company is betting on mushroom mycelium as a sustainable protein source, aiming to reduce the environmental impact of traditional meat production.

Inder Nirwan and Pippa Norman report for The Tyee.

In short:

• Maia Farms developed a mycelium-based protein that takes just seven days to produce and emits 84% less carbon dioxide than chicken.
• The company is partnering with food manufacturers to incorporate the protein into various foods, with products appearing at major retailers like Costco.
• Plans include expanding globally by 2030, with facilities on five continents to meet both Earth’s growing protein needs and space exploration demands.

Key quote:

“It’s arguably the most efficient form of agriculture that will ever exist.”

— Gavin Schneider, Maia Farms founder

Why this matters:

With global meat demand rising, sustainable protein alternatives like mycelium could help mitigate the environmental impacts of meat production, including greenhouse gas emissions and deforestation.

Related: Turning mushroom waste into a resource for sustainable farming