Climate change is presenting unprecedented challenges, for instance, food shortage, to the human race in addition to exploding population and prolonged life expectancies. There is a pressing need for improvement in food technologies to keep up with the fast-growing food demand. Mushrooms have since gained the spotlight as a nutritious foodstuff as well as an eco-friendly organism.
Mushroom-X sets out to tackle these manifold challenges with growing mushrooms. Nature’s ultimate nutrient cyclers, mushrooms are a quality source of protein and is rich in umami taste. In view of our ageing population, the team has developed a pink mushroom powder “from gene to table” – its optimal nutritional value and natural flavour is a perfect seasoning for the elderly and health-conscious individuals. Local mushroom cultivation with sustainable practices, such as the use of spent coffee grounds, is also a great vehicle for experiential learning, plus a head-on response to food security issues.
What’s more (yes, there’s more), the mycelium part of mushroom forms a fire-resistant, mouldable and rapidly renewable biomaterial — sounds promising! The team is refining their technology in order to commercialise this Styrofoam substitute.
Mushroom-X sets its sights on the UN Sustainable Development Goals in a truly innovative manner. Their visually appealing pink mushroom powder already drew attention from vegetarian diners, while their signature STEAM workshops via creating spore prints encourage fun with nature. Ultimately, the team aspires for a zero hunger future where people make healthy food choices and cities uphold sustainability in farming and construction. Mushroom-X is indeed saving the world, one mushroom at a time.
– Public members
– The elderly
An active researcher for years, Hoi Shan has been a major source of pioneering molecular biotechnology in Hong Kong. He was awarded the Bronze Bauhinia Star for his meritorious public and community service, particularly his contribution in promoting food safety and quality assurance. He served as the Chairman of the Expert Committee for Food Safety of Food and Environmental Hygiene Department, as well as the Chairman of the Accreditation Advisory Board of Hong Kong Accreditation Service. Hoi Shan earned his PhD in Microbiology from the University of California, Davis.