In this indoor cultivation experiment, we grew oyster mushrooms for Restaurant Perho. The growing medium for the mushrooms consisted of the restaurant’s used coffee grounds and biomass from our rapid composter. The mushrooms fed on food waste. Three mushroom mycelium grow bags were placed in Restaurant Perho’s premises. Oyster mushrooms are excellent edible fungi.

Our partner in mushroom cultivation is Helsieni from Karjaa. The experiment ran from January 17 to April 9, 2024.

Helsieni’s mushroom bed >>

The Urban & Local – Sustainable Food Ecosystem of the Future project (January 2023–December 2025) develops innovative solutions, practices, products, and services for the local food and restaurant sectors, while also creating a framework for collaboration and sustainable business in the industry.