#earthhack In a innovative effort to tackle concerns over restaurant food waste, New York-based Afterlife Ag is transforming discarded food into a resource for growing gourmet mushrooms. Founded in 2021 by Winson Wong, Sierra Alea, and Ryan Freed, the company initially ventured into composting but soon pivoted towards a more innovative and sustainable solution.
As US based AgFunder News and Elaine Watson report, the venture capitalises on the potential of food scraps, traditionally seen as waste, by using them as a foundation to cultivate various types of mushrooms. This approach not only addresses the issue of landfill waste but also creates a circular economy—restaurants receive a portion of the mushrooms grown from their waste, completing the cycle of reuse.
Source: Photo 194480748 © Animaflora
Afterlife Ag's process involves meticulous preparation of the food scraps, combining them with wood waste and adjusting their acidity, before sterilising everything to create a suitable growing environment. The substrate is then inoculated with liquid mycelium, and within four weeks, mushrooms are ready to be harvested and delivered back to the contributing restaurants.
Source: Photo 169489800 © Miriam Doerr Pink Oyster Mushrooms
This model has gained traction, thanks in part to a significant investment of over $3 million in venture funding and additional grant support. Investors are drawn to Afterlife Ag’s innovative approach to converting waste into valuable resources, simultaneously tackling food waste issues and creating sustainable food options.
The company's success in developing a proprietary formula that works across various mushroom types and waste categories showcases the potential scalability of this model. It not only promotes sustainability but also offers a fresh narrative to restaurants, allowing them to engage customers with stories of sustainability and circularity in food production.
Source: Photo 238444288 © Macker54321
In the broader context, initiatives like those by Afterlife Ag could fundamentally alter the way we perceive and utilise organic waste, turning everyday food waste into valuable components of our food eco-cycle system.
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