Fungi as food

The role of fungi in food and food production is often underestimated. Mushrooms, for example, can be cultivated in the dark and grown on waste materials, while mycoprotein is produced in large fermentation vats with minimal energy, water, and nutrient inputs. Fungi are also essential in the production of staples like bread, beer, wine, and certain cheeses. Additionally, they enhance crop growth by supplying nutrients to plant roots, protect crops from insects and microbial pathogens, and help prevent competition with weeds.

Given their versatility, fungi are integral to achieving Sustainable Development Goals (SDGs) related to ending hunger, providing nutritious diets, and promoting sustainable land conservation practices.