Mushrooms from the Netherlands is a sustainable choice on the international market

In the production of Dutch mushrooms, all raw materials are processed via closed or indoor composting. This means that the composting process takes place in closed spaces. This is in contrast to many other countries, where open composting is still used. This often results in high concentrations of odor components. In addition to a closed composting process, the research also shows that the average CO2 footprint of mushrooms is relatively low compared to other vegetables. For the production of mushrooms for industry, the footprint is 1.22 kilos of CO2 equivalent per kilo of white mushroom. For product grown for the fresh market, this is 1.56 kilos. The most recent figures from the National Institute for Public Health and the Environment on the CO2 footprint up to and including consumption show that this is 1.79 kilos per CO2 equivalent for raw tomatoes, 1.87 kilos for cucumbers with peel and 1 for broccoli 1. .83 kilos. Growing demand for sustainability According to the parties ...