CONTENTS Sustainability is key 8 26 8
12 26 30 34 38
Sustainability at Fruit Logistica 2014 BVB invests in foldable containers Innovative bulk substrate production Koczku in Koczek: a survivor Small scale cultivation in Ethopia Compost: don’t jump to conclusions
16 34
At the end of last year, studies conducted by among others technology conglomerate Siemens, revealed that 42% of American companies acknowledge sustainability as being a key component of their operational practices; a doubling compared with 2006. The importance attached to sustai- nability is refl ected in how companies are implementing green solutions, and the budgets made available to increase sustainability. Energy and other cost saving measures are often important motivations behind implementing sustai- nable solutions, while the major obstacle preventing more widespread implementation is economic considerations; the fi nancial situation – of the company- must be healthy enough to permit the necessary investments. In the last century, companies did not embrace the ideal of treating our energy resources and the environment with as much respect as they do today. Scores of environmental reports warning of the consequences of climate change were often disregarded as predicting doom and gloom. Many entrepreneurs viewed sustainability as something awkward, an impediment standing in the way of economic growth. Sustainability equated a rubber boat full of environmental activists.
Much has changed in the meantime. T o an increasing extent,
stakeholders, shareholders and customers also expect companies to make a positive contribution to society. The degree of commitment to this goal goes a long way towards defi ning a company’s image and reputation, and therefore its value. This explains why companies are so keen to declare themselves ‘green’. Furthermore, to a far greater extent than some decades ago, measures imposed by the government are forcing, or encouraging, businesses to produce with more attention to sustainability. And fi nally, it proves that sustainability represents big bucks. In our sector too. In the past two years, our journals have published a series of articles on energy saving measures in mushroom growing that serve as a good illustration of the above. High-effi ciency boilers, energy effi cient climate modules, heat recovery, cooling systems and, in this edition, solar panels; all areas in which a greater or lesser degree of savings can be achieved. It is not surprising that these were the central themes at the last edition of the Dutch National Mushroom Day, and will play a prominent role in the upcoming one. Sustainability is an integral element at virtually every level of mushroom growing, and practically each innovation publis- hed in this journal is a sustainable innovation. For instance, vacuum cooling spawn-run compost for transport by sea freight. Or using 4FOLD foldable containers to transport casing soil to Spain, a pilot project run by BVB that started in January (see page 12). The use of spent mushroom com- post as a building material, a method developed by growers Sikes and MushComb, will be highlighted in a following edition. We will continue to closely follow the developments and implementation of sustainable energy solutions in the mushroom growing sector.
And....
Cultivation tips AdVisie News
ISMS News Focus
Cultivation tips DLV Plant Mushrooms Out and about Service
6, 19 4
19 22 36 42 42
Cover foto: Dutch designer Eric Klarenbeek developed a chair made of mushroom mycelium through 3D printing. This story will be featured in next issue. Photo: Maartje Dros/Studio Eric Klarenbeek.
Sustainability was also highly visible at the last Fruit Logistica in Berlin, often in the shape of packaging (for mushrooms) partly or completely made using recycled or organic materi- als. Mushrooms presented in an ‘artisanal’, ‘green’ punnet, which is biodegradable to boot, are good for the environment and a positive image-booster. Sustainability is clearly here to stay. The mushroom sector can be justifi ably proud of the progress made in that fi eld over the past years. It doesn’t matter whether innovations were prompted by idealism, in order to secure a ‘license to produce’, or simply because growers want to maximize their profi ts. However, to create a truly sustainable mushroom sector, it is vital that these efforts are rewarded with greater re- cognition that translates to a better price for the mushrooms the grower produces.
Roel Dreve Tel. +31 (0)6 23617575
roel@mushroombusiness.com www.mushroombusiness.nl
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editorial
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