With rising food costs, global instability and a changing climate – the concept of ‘farm to fork’ is more important than ever. It’s a policy which means that our food travels a shorter distance and is fresher when it reaches our plate. Not only does it taste better, it also supports local farmers and our communities. Farm to fork is about transparency, traceability, and trust – knowing where your food comes from and how it was grown. And when it comes to fresh, local, and sustainable food, mushrooms are a perfect example.
At Mushroom Producer Organisation (MPO), we support our mushroom growers who are leading the way in sustainable agriculture. Not only do they provide a sustainable food source that is available all year round, your mushrooms can be eaten soon after they’ve been harvested.
Here’s how mushrooms help support people and the planet.
Sustainability built into every step
Mushroom farming is a naturally low-impact process:
- It uses minimal land – Mushrooms grow vertically in carefully controlled environments, often reusing existing farm buildings.
- Low water usage – Mushrooms use relatively low volumes of water
- Recycled materials – The compost used to grow mushrooms is made from agricultural by-products like straw, poultry litter, and gypsum. After the mushrooms are harvested, this nutrient-rich compost is reused as soil conditioner on farms.
This circular model means almost nothing is wasted. Plus, mushroom farms operate 365 days a year, making them a stable and efficient part of our local food system.
Reducing food miles, supporting local economies
All of the mushrooms you see in UK and Irish supermarkets come from farms right here on home soil – often within a short distance of your local shop. By buying mushrooms, you’re cutting down on food miles and supporting local growers. It’s farm to fork in the truest sense.
Shorter supply chains also mean fresher produce, lower emissions, and more resilience in the face of global food challenges.
A food fit for the future
Mushrooms aren’t just sustainable to grow – they’re also a healthy choice:
- Low in fat and calories
- Packed with fibre, B vitamins, and antioxidants
- A natural source of vitamin D (especially when exposed to light)
- Delicious, versatile, and filling
They’re also a brilliant plant-based option, either on their own or as a way to reduce the amount of meat in a dish. Adding finely chopped mushrooms to beef mince for burgers, pasta sauces, or tacos is an easy way to add flavour and has environmental benefits.
Easy everyday recipes to try
Looking to add more mushrooms to your meals? Here are some ideas to get started:
Garlic-Mushroom Cheese Toasts
A quick and tasty light meal that’s perfect for brunch, lunch, or a cosy dinner starter.
Classic Sautéed Mushrooms
A staple side dish that’s incredibly versatile—great alongside meat, pasta, rice, or on toast.
Chicken Marsala with Portobello Mushrooms
A classic Italian‑American favourite — tender chicken cutlets simmered in a rich Marsala wine and mushroom sauce. The earthy depth of portobellos really shines through.
Eat local, think global
Choosing to eat mushrooms isn’t just about taste, it’s about taking a step toward a more sustainable food future. MPO is proud to deliver fresh, nutritious food grown with care for the environment and our communities.
