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As demand flourishes, managing the waste from the growing process (known as substrate) poses some problems but brings solutions that could ensure a sustainable future for the market.
On the banks of the Hudson River in Troy, NY, there’s an unassuming forest-green building, tucked between a used-car lot and towing business. This
Tivoli Mushrooms founder Devon Gilroy took years to refine his growing process. The result, he says, is better-tasting mushrooms that yield less waste.