Deviating from the traditionally arduous process of growing mushrooms, Sainsbury’s supplier Monaghan has instead developed them using a naturally recyclable substrate instead of peat.
The result is that instead of relying on peat, which takes thousands of years to grow and form, this new method will not only be easier but spare widespread carbon release and get the retailer closer to its net zero goals.
This month, more than 200 Sainsbury’s locations will be filling their shelves with “Grown without Peat” mushrooms, including White Closed Cup in 300g and White Baby Button in 200g.
“We’re proud to be the first supermarket in the UK to bring peat-free mushrooms to our customers, who want easy ways to make more responsible choices when buying food, without compromising on quality,” says Richard Crampton, Director of Fresh Food at Sainsbury’s. “This wouldn’t have been possible without the work of our partner Monaghan who spent 10 years coming up with the alternative.”
Peat is typically one of the mainstays that help mushrooms grow, working with the compost layer to ensure quality and yield. However, removing it from wetlands can have incredibly harmful impacts on the environment and climate. Not only can the removal threaten plants and animals, but it also could open up areas to flooding. Peat can act as a natural sponge to inhibit rapid water flow.
Monaghan’s work in replacing peat with a natural substrate means keeping natural habitats intact while also improving mushroom quality and shelf life.
“Although mushrooms already have a low carbon footprint in comparison to other foods, we want to take this further with our journey to net zero,” Noel Hegarty, Chief Commercial Officer at Monaghan, said. “Peat-free mushrooms are a huge step forward with that ambition.”
In addition to its efforts to reduce carbon emissions, Sainsbury’s also has reduced plastic packaging on mushroom punnets and became the first UK supermarket chain to offer Vitamin D enhanced white mushrooms.
