Achievement and research project in TMI
Achievement of local eco-friendly cultivation of mushroom
We are committed to studying the cultivation of local organic and en-friendly mushrooms. After many years of research, we have written a report: “Preliminary study on organic non-environmental controlled cultivation of edible fungi in Hong Kong”
Kitchen Waste Program – (Completed)
Kitchen waste compost 3-in-1 Benefits: Re-use Food Waste Compost to produce eco-mushrooms, vegetables and meat.
Research sites
- Huazhong Agricultural University Mushroom Culture Experiment Center, Huazhong, China
- The Mushroom Initiative
Project goals
This project aims to use mushrooms as a means to transform food waste into useful resources. The carbon-rich nature of food waste makes it suitable to replace woodchips, such that mushroom cultivation can reduce the demand on logging.
What is kitchen waste?
Kitchen waste is commonly called leftovers. Kitchen waste suitable for mushroom cultivation includes vegetable stems, fruit peels, egg shells, tea leaves, rice and noodles. Kitchen wastes from the Huazhong Agricultural University are collected from university canteens for research purposes.
Research findings
Experimental trials conducted by TMI and the Huazhong Agricultural University’s found that kitchen waste compost (produced with the use of a composting machine) can replace more than 20% of the conventional mushroom cultivation formula. This new kitchen waste compost formula is suitable for growing different types of edible and medicinal mushrooms.The kitchen waste cooperation programme.