AFP, Montreal :
While delivering oyster mushrooms to restaurants in the heart of Montreal, Lysiane Roy Maheu stops to get a bucket filled with coffee grounds from a barista friend. She needs it for her next crop.
Mixed with residues from local micro-breweries, the grounds will provide rich nutrients for cultivating the sumptuous fungi.
They are grown in pierced plastic buckets stacked two meters (six feet) high in a warehouse located in a former working-class, but now quickly gentrifying, Montreal neighborhood.
Three times a week, Roy Maheu and her friend Dominique Lynch-Gauthier, both 35, harvest about 200 kilograms (about 440 pounds) of mushrooms, which are delivered to area restaurants the same day.
This is the so-called circular economy-one that looks to boost productivity by recycling and recovering resources, all while reducing waste and avoiding pollution-at work.
While delivering oyster mushrooms to restaurants in the heart of Montreal, Lysiane Roy Maheu stops to get a bucket filled with coffee grounds from a barista friend. She needs it for her next crop.
Mixed with residues from local micro-breweries, the grounds will provide rich nutrients for cultivating the sumptuous fungi.
They are grown in pierced plastic buckets stacked two meters (six feet) high in a warehouse located in a former working-class, but now quickly gentrifying, Montreal neighborhood.
Three times a week, Roy Maheu and her friend Dominique Lynch-Gauthier, both 35, harvest about 200 kilograms (about 440 pounds) of mushrooms, which are delivered to area restaurants the same day.
This is the so-called circular economy-one that looks to boost productivity by recycling and recovering resources, all while reducing waste and avoiding pollution-at work.
