The Role of Edible Mushrooms in Sustainable Food Systems
A special issue of Agriculture (ISSN 2077-0472). This special issue belongs to the section "Agricultural Product Quality and Safety".
Deadline for manuscript submissions: 31 May 2025 | Viewed by 756
Special Issue Editors
Interests: edible mushrooms; medicinal mushrooms; bioactive compounds; beta-glucan; functional food; applied mycology; environmental botany; applied botany
Interests: edible mushrooms; medicinal mushrooms; applied mycology; environmental botany; applied botany; mushroom cultivation; bioactive compounds; nutraceuticals; sustainable food production
Special Issue Information
Dear Colleagues,
Edible mushrooms play a significant role in sustainable food systems due to their environmental, nutritional, and economic benefits. They are highly efficient at converting organic waste into valuable food, making them ideal for promoting circular economies. Mushrooms can be cultivated on agricultural by-products like straw, sawdust, and coffee grounds, reducing waste while providing a nutritious source of protein, fiber, vitamins, and minerals. Their production requires low inputs in terms of land, water, and energy, helping to reduce greenhouse gas emissions and environmental impact. From a nutritional and medicinal perspective, mushrooms are a rich source of protein, beta-glucans, antioxidants, and bioactive compounds with potential health benefits, such as boosting the immune system and reducing inflammation. Furthermore, they are low in calories and fat, making them functional foods for healthy food choices.
Economically, mushroom cultivation offers small-scale farmers an opportunity to diversify income streams and improve food security. Mushrooms can be grown in small spaces and with minimal capital investment, making them an accessible crop for both rural and urban farming communities.
Overall, edible mushrooms contribute to more sustainable and resilient food systems by promoting waste recycling, improving nutrition, and supporting local economies, all while reducing the environmental footprint of food production.
Dr. Fortunato Cirlincione
Dr. Valeria Ferraro
Guest Editors
Manuscript Submission Information
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Keywords
- edible mushrooms
- medicinal mushrooms
- circular economies
- waste recycling
- diversification
- healthy nutrition
- antioxidants
- bioactive compounds
- beta-glucan
- functional food
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