Eclo’s co-founder Quentin Declerck holds mushrooms produced by the company on an urban farm in Brussels. It grows them sustainably using spent grain from breweries and waste bread. Photo: AFP
Eclo’s co-founder Quentin Declerck holds mushrooms produced by the company on an urban farm in Brussels. It grows them sustainably using spent grain from breweries and waste bread. Photo: AFP

Gourmet mushrooms like lion’s mane and shiitake grown sustainably in brewers’ grains and waste breadcrumbs foster circular economy

  • Belgian company Eclo uses a beer by-product and leftover bread to cultivate premium mushrooms typically grown in Asia, like shiitake, maitake and lion’s mane
  • The urban farm in Brussels sells 8-10 tonnes of fungi a week to high-paying customers, and its founders are proud to be part of Belgium’s circular economy

Eclo’s co-founder Quentin Declerck holds mushrooms produced by the company on an urban farm in Brussels. It grows them sustainably using spent grain from breweries and waste bread. Photo: AFP
Eclo’s co-founder Quentin Declerck holds mushrooms produced by the company on an urban farm in Brussels. It grows them sustainably using spent grain from breweries and waste bread. Photo: AFP
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