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

Other Fresh Mushrooms

Vegetables

Netherlands

Published Sep 1, 2023

Tridge summary

The Dutch mushroom industry uses closed or indoor composting to avoid high concentrations of odor components, unlike many other countries that still use open composting. The average CO2 footprint of mushrooms is relatively low compared to other vegetables, with 1.22 kilos of CO2 equivalent per kilo of white mushroom for industry production and 1.56 kilos for the fresh market. The mapping of the mushroom sector's CO2 footprint is driven by the growing demand for sustainable products, both in the Netherlands and internationally, allowing exporters and processors to provide accurate sustainability information to customers.

Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

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 ...

Source: Nieuwe Oogst