Production and investment evaluation of oyster mushroom cultivation on the waste dendromass: a case study on aspen wood in Slovakia

Pavlik, Martin; Halaj, Daniel

doi:10.1080/02827581.2019.1584639

Cited by 6 publications

(1 citation statement)

References 15 publications

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“…Especially in intensive agriculture in low-income regions, these tend to be incinerated, which has a negative impact on the environment. Several studies show mushroom production using such low-value agricultural and forestry by-products, rather than incinerating them, can be a profitable business (Pavlík and Halaj, 2019;Odediran et al, 2020;Nanje Gowda and Chennappa, 2021). Also, unsustainable agriculture, such as pesticide use and overly intensive production activities, can cause soil pollution and land degradation (Hu et al, 2021), whereas mushroom cultivation does not use pesticides and chemical fertilizers, and has a low environmental impact.…”

Section: Mushroom Production With Sustainability: the Bright Sidesmentioning

confidence: 99%

Sustainability perspectives for future continuity of mushroom production: The bright and dark sides

Okuda

2022

Front. Sustain. Food Syst.

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Mushrooms are now well-known as healthy food ingredients that contain dietary fiber, vitamin D and compounds with numerous health benefits. Its procurement was initially based on the collection of naturally occurring wild mushrooms in the field, which depended on the region. Modern established cultivation techniques have contributed to environmental sustainability through the recycling of forestry and agricultural by-products and have successfully developed into a global industry. Such development of global mushroom production is the “bright” side as circular agriculture. However, the potential environmental and economic benefits in the sustainability of mushroom production have not yet been widely recognized, and its global production trend has stagnated in recent years. Therefore, dissemination activities through international mutual cooperation centered on education including ecology, cultivation science, and nutrition science of mushrooms are indispensable for the development of mushroom production in the future. On the other hand, we also need to urgently identify and address the challenges associated with negative sustainability impacts, or “dark” side, of mushroom production. The adverse effects of spores derived from cultivated mushrooms on the surrounding environment and disposal methods such as used heat-resistant bags and spent mushroom substrates are often neglected. Clarifying such the positive and negative aspects of sustainability in mushroom production and presenting their future prospects should contribute to improving international perceived value and the continuity of mushroom production.

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Section: Mushroom Production With Sustainability: the Bright Sidesmentioning

confidence: 99%

Sustainability perspectives for future continuity of mushroom production: The bright and dark sides

Okuda

2022

Front. Sustain. Food Syst.

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A Review of Potential Innovation Pathways to Enhance Resilience in Wood-Based Value Chains

2023

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Purpose of Review Climate change poses a threat to European forests and threatens their capacity to deliver ecosystem services. Innovation is often considered critical to increasing resilience in wood-based value chains. However, the knowledge about types of innovation processes and how they enhance resilience, if at all, is largely dispersed. In this conceptual paper, we refer to examples from the forestry, bioeconomy, adaptation, and innovation literature to develop an overview of innovation pathways along the wood value chain. Thereafter, we evaluate the extent to which they enhance or compromise resilience to climate change and how they do so. Recent Findings We differentiate between forest and value chain resilience and assume that innovation positively influences both types of resilience via three resilience drivers: diversifying the product portfolio, making operations more efficient, or making the processes more flexible. Our literature review revealed nine innovation pathways along the value chain. Summary The pathways rarely connect forest management and the processing industry. Consequently, a mismatch was identified between the innovation pathways and resilience drivers applied to increase diversification at the beginning of the value chain (in forest management) and those applied to increase efficiency towards the end of the value chain (in the processing industry). Considering this mismatch, we stress that it is critical to reconsider the term innovation as a silver bullet and to increase the awareness of resilience drivers and innovation pathways, as well as reconsider ways to combine them optimally. We recommend engaging in open innovation activities to cooperatively draft innovation strategies across the entire wood value chain and intercept pathways by making processes more flexible.

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Innovations for securing forest ecosystem service provision in Europe – A systematic literature review

Maier¹,

Hebermehl²,

Grossmann³

et al. 2021

Ecosystem Services

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Production and investment evaluation of oyster mushroom cultivation on the waste dendromass: a case study on aspen wood in Slovakia

Cited by 6 publications

References 15 publications

Sustainability perspectives for future continuity of mushroom production: The bright and dark sides

Sustainability perspectives for future continuity of mushroom production: The bright and dark sides

A Review of Potential Innovation Pathways to Enhance Resilience in Wood-Based Value Chains

Innovations for securing forest ecosystem service provision in Europe – A systematic literature review

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