Showcasing my research on mycelium-based alternative protein, this image captures mycelium (grown in petridish) envisioned as a substitute for a burger patty. By culturing mycelium on agri-food waste substrates, my work emphasizes waste valorization and circular economy principles. This innovation addresses sustainability challenges in the agri-food sector, contributing to reduced environmental impact and aligning with the United Nations Sustainable Development Goals, particularly Zero Hunger (SDG 2) and Responsible Consumption and Production (SDG 12). It’s a step toward transforming waste into nourishment and creating a more resilient food system.
