'Join Catherine Flood, co-curator of the FOOD exhibition, for a closer look at the V&A’s on-site mushroom farm – a live example of urban farming in action, producing beautiful and delicious oyster mushrooms from ‘waste’ coffee grounds, right here at the museum. The farm was developed in collaboration with mushroom-growing experts GroCycle and re-uses coffee grounds collected from the V&A’s cafés. Once fully grown, the mushrooms are harvested by our Head Chef and returned to the café as ingredients for a variety of dishes, closing the nutrient loop. Sustainability is crucial to the V&A and has been a strategic priority since 2005. The museum continues to make progress in reducing its environmental impact and is a leader in the sector. Find out more about the FOOD exhibition: https://www.vam.ac.uk/exhibitions/food-bigger-than-the-plate Find out more about sustainability at the V&A: https://www.vam.ac.uk/blog/design-and-society/sustainability'
Tags: Food , recycle , sustainability , coffee , mushrooms , farm , CAFE , recycling , VIctoria and Albert Museum , v&a , growing , oyster mushrooms , environmentally friendly , Urban Farming , Nutrient Cycle , Mushroom farm , FOOD Bigger than the Plate , GroCycle , Benugo
See also:
comments