Mushrooms can be used as food, tonics, medicines, cosmeceuticals, and as natural biocontrol agents in plant protection with insecticidal, fungicidal, bactericidal, herbicidal, nematocidal, and antiphytoviral activities.
(Chang and Wasser, 2017)
Mushroom belongs to the Kingdom of fungi, not plants or animals! They reproduce by spores and grow into mycelium, gradually forming fruiting bodies. The gills on the mushroom cap produce spores and repeat the life cycle.
Fungi are the ultimate recycler in the ecosystem as decomposers. They digest wastes to release nutrients in usable forms such as inorganic minerals in soil or as food themselves.
Mushroom-X is going to cultivate mushroom for the next generation. We address the
17 Sustainable Development Goalsand innovate for feeding the world sustainably.
We aim to ignite participants especially the youth to think and practice sustainability with mushroom urban farming through our workshops. Local produce and local consumption of food are encouraged so that manpower to this food growing industry can further be given, which contributes to food security.
Good Health and
We aim to promote mushroom cultivation and consumption for educating the public on health and nutrition. Mushrooms have been known for their nutritional and culinary values as well as viewed as tonics and used as medicines by humans for ages. In modern terms, they can be considered as functional foods which can provide health benefits beyond the traditional nutrients they contain. We hope to arouse interests and increase public acceptance towards mushroom as one of their healthy food ingredients.
We aim to use mushroom to educate sustainability to primary and secondary students. Our unique STEAM education will be incorporated with the innovative scientific mind training and the beauty of nature as art element to stimulate their interest and equip their knowledge in building a more sustainable world.
We aim to promote sustainable mushroom growing as it can greatly reduce total carbon emission by the recycling or upcycling of substrate when compared to the traditional practices. Since mushroom is a plant-based food and ingredient, the carbon emission during its production is comparative lower than that of meat production. We aim to alleviate climate change through increasing mushroom consumption.