When it comes to sustainable food, the conversation seems to revolve around one key question: animals or plants? An answer lies in the third ecological kingdom – fungi. Mushrooms are vastly more resource-efficient than both animal and plant protein sources, and can actually reduce our current agricultural waste through upcycling.
As it is, humanity dedicates half of our habitable land surface to agriculture, 77% of which goes into meat production. Monocrops such as soybean, maize, and grain – primarily grown to feed livestock – are land-intensive and are damaging to soil, diminishing the productivity of our farms over time and constantly increasing the territory required to grow food. In fact, a third of Earth’s arable land has been lost over the past 40 years, mainly due to our reliance on animal protein. With the human population projected to reach nearly 10 billion by 2050, we will soon require an extra 593 million hectares of land to meet global food production demands using our current agricultural methods. In other words, a land mass twice the size of India. There just isn’t room on Earth.
Since Mamu is made from mushrooms and mycelium grown vertically in refineries, it uses 99.7% less space than animal or plant protein sources. It can be grown indoors and underground, making it incredibly efficient and the perfect fix to our farmland shortage.
Mushrooms have the potential to not only replace animals as the world’s foremost protein source, but also restore land that has been degraded through unsustainable agriculture. While the production of monocrops depletes soil, mushrooms naturally replenish land with their ability to break down toxins and waste into bio-available compounds. In mycelium refineries, locally available feedstock, food waste, and industry by-products can be converted into food.
Mamu was not designed to fully replace plant or animal agriculture. Instead, it is meant to offer a scalable, sustainable agricultural system to meet rising food demands without contributing to climate destruction.
Meat demand is doubling while production capacity has reached its peak. To satisfy our growing appetite for protein, Mamu combines sustainability, nutrition, and delicious flavor to create a new kitchen staple.
Working together, flora, fauna, and fungi can feed the world.