As half of the world's population currently lives in cities and is expected to grow to 68% by 2050 at which stage 80% of the world's food will be eaten within cities. Changing our food system is one of the most impactful things we can do to address climate change, create healthy cities, and rebuild biodiversity. Close proximity allows easier distribution from growers to consumers by sourcing food grown regenerative and locally providing healthier food options to consumer and making the most out of existing resources without harming the environment will solve the harmful practices in farming from intensive agricultural practices which is a significant contributor to the 39 million hectares of soil that are degraded each year globally and places demands on approximately 70% of global freshwater.
In the Philippines, more than 25 million tons of agricultural biomass are being wasted annually causing widespread pollution but can be an income-source potential to local farmers for mushroom cultivation. With the rise of veganism as an environmentally friendly alternative to animal products, mushroom products is timely and relevant to become a protein substitute. By recycling agro-industrial wastes into new income venue, we maximizer profit and promote sustainable farming that combines the production of nutrient
dense food with the reduction of environmental pollution. These cycles regenerate living systems, such as soil, which provide renewable resources and support biodiversity wherein rice by-products such as rice hulls and rice straws which are usually disposed through incineration causing air pollution and leaching can be safely return to the soil in the form of organic fertiliser once mushroom have fully degraded its complex components. Additionally, scaling regenerative and climate-smart agriculture practices will help smallholder farmers cope to extreme climatic conditions and promote availability of nutrient-dense food all-year all-year round. With a locally-relevant solution that address a wide range of pressing challenges across all parts of the food value chain from production to distribution through consumption and waste, the improved availability, affordability and accessibility of nutrient-dense and organically produced food we can build common knowledge that eating locally-produced and plant-based food benefits our health, environment and economy. With these and carbon foot print tracking mainstreamed in our systems and our short food paths, by producing food that is not just health promoter and income generator but also environmental restorer wel will be able to create a better world for generations to come.
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