How Mushroom Farming Waste Could Benefit the Environment and Economy | Eater

"A small waterfront specialty mushroom farm in Troy, New York, producing up to about 1,000 pounds of mushrooms per week. The operation works with sawdust- and soy-hull–based substrate inoculated with edible strains; after a first flush many blocks are set aside as spent substrate, creating sizable piles that still sprout oysters. Most of the material is taken to a nearby composting facility, while local farms, gardeners, florists, and individuals (who sometimes buy buckets for a few dollars) salvage portions for composting, home growing, or soil amendment — underscoring both the reuse potential and the logistical headache of moving a steady waste stream off the property." - Doug Bierend