Take some used coffee granules, a repurposed food refrigeration container and a bustling university campus, and what do you get? Potentially, mushrooms.
“I don’t know if we’re doing [urban farming] as well as, say, other countries but I think there’s certainly an appetite for it,” says Paddy Arnold, the 36-year-old gastro entrepreneur whose ambitions of opening a restaurant, derailed by Covid-19, were quickly turned to tackling agricultural solutions.Dr Tony Bates: ‘Just because you have trauma in your life doesn’t make you a nice person.
The process involves combining spent grounds with wood shavings and mushroom spawn in cement mixers before leaving it to incubate and pop out the sides of punctured wheelie bins, where they are harvested. Mushrooms grown in UCD by Revolution Farm which has been so successful as an example of sustainable urban farming that UCD has taken them over
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