A New Recycling Method through Mushroom Cultivation Using Food Waste: Optimization of Mushroom Bed Medium Using Food Waste and Agricultural Use of Spent Mushroom Substrates

Abstract

Food waste is generated in large amounts locally and globally, and requires expenditure for disposal. However, it has high nutritional value and almost no toxic components. Therefore, it can be returned to mushroom mediums for further use, leading to food waste circulation. Though disposing of spent mushroom substrate (SMS) after harvesting is an additional problem, there have been increased efforts to compost it and apply it to the soil for growing vegetables. This study, therefore, aimed to optimize (1) mushroom spawn production with rice hull, (2) mushroom substrates using food waste to accelerate food waste recycling, and (3) the utilization of SMS as an organic fertilizer. An optimal substrate composition and high yield were obtained at 120–140 g of food waste per bag among substrates from Pleorutus ostreatus and Pleorutus citrinopileatus; therefore, using a high ratio of food waste in the mushroom mediums was achieved. On the other hand, the SMS of P. citrinopileatus demonstrated higher plant biomass growth, at 36 g, than that of P. ostreatus, at 21.2 g, in a treatment using SMS + okara. The present discovery is that people may be encouraged to be mindful of food loss by the delivery of mushrooms and plants grown from agro/food waste to the dining table, and this circular system may therefore be used as a key resource in mushroom and plant cultivation and to achieve a zero-emission cycle.

Keywords

• food waste recycling
• agro waste recycling
• rice hull spawn
• barley tea residue
• coffee residue
• kitchen waste