Mushrooms for water sustainability

About InnovarumInnovarum is an agent in the bioeconomy, active in the European forefront! Innovarum is a Spanish SME specialised in the bioeconomy and the agrifood sector. It supports companies to develop, scale-up and release to the market their innovative technologies, processes or services.Sobre InnovarumInnovarum es un agente en la bioeconomía activo en el frente europeo. Innovarum es una PYME española especializada en la bioeconomía y el sector agroalimentario. Apoya a entidades a desarrollar, escalar, y lanzar al mercado tecnologías, procesos o servicios innovodares.

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In this webinar we will discuss how mushrooms contribute to food-driven water resilience by the hand of many experts in the field!

Agriculture accounts for 70% of global freshwater withdrawals. Thus, achieving water resilience requires more sustainable agriculture and promoting less water-consuming products. White button mushrooms (Agaricus bisporus) suit greatly these requirements: producing one kilogram of this food product needs only 14.2 L of water and can use agricultural residues. Moreover, this amount of A. bisporus provides a third of the daily needs of vitamin D, around a sixth of selenium and phosphorus, and 5% of folate. Promoting white button mushroom production and consumption would contribute to meeting food demand while enhancing water resilience and preserving the environment.Horizon 2020 project BIOSCHAMP set out in 2020 to find alternative growing materials that make A. bisporus production more sustainable. This online Info Day will disseminate the potential of A. bisporus to achieve water resilience thanks to its low water consumption and role in sustainable agriculture (use of agricultural residues, partial substitution of more water-demanding food products). Although open to the public, the main target audience are scientists and researchers.The Info Day will start by painting the picture with two EU-funded projects: <ul><li>BIOSCHAMP will present their goal and how their results move towards a more sustainable food market in Europe.</li><li>ULTIMATE will show how their objectives support water resilience and provide insight into their success cases.</li></ul> Then, a panel of experts will discuss about food production and water resilience, and also answer questions from the audience. The Info Day has the pleasure to count with: <ul><li>Emilio Rascón – Mushroom Technological Research Center of La Rioja</li><li>Pietro Goglio – Università degli Studi di Perugia</li><li>Jan van der Wolf – Wageningen Research</li><li>Jeoffrey van der Berg – NewFoss</li><li>Patrick Kelly – DG AGRI</li><li>Andrea Rubini - Water Europe</li></ul> Suscribe to this event and you will receive an exclusive infographic! This project has received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement No. 101000651.

Agenda

Setting the scene: introductory talks

Discussion with a panel of experts on the synergy between mushroom production and food-driven water resilience. Q&A with the audience.
Emilio Rascón – Mushroom Technological Research Center of La Rioja
Pietro Goglio – Università degli Studi di Perugia
Jan van der Wolf – Wageningen Research
Jeoffrey van der Berg – NewFoss
Patrick Kelly – DG AGRI
Andrea Rubini - Water Europe

Let’s talk about it! How do mushrooms contribute to water resilience?

Closure of the Info Day

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Mushrooms for water sustainability

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