Emerging mycoforestry technology for carbon-negative food production

英国所有主要的食品生产类别在生产过程中都会排放温室气体，导致气候变化。开发能够减少这一问题的新技术和方法不仅对英国而且对全球都很重要。一种新兴的用活树栽培蘑菇的技术，通过用不同的食用菌覆盖树木种植股票的根系，并种植新的林地，显示出生产负碳食品的巨大前景。研究表明，在英国气候下使用这种方法，每年可以从新种植的树木中生产出每英亩约405公斤的粮食作物。蛋白质含量约为17%，通过这种方法生产的每千克蛋白质可以封存约406千克碳。这项为期两年的研究项目将使该技术发展到可以在商业规模上使用和推广的阶段。这将创造一种碳负的粮食作物，同时也有助于林地创造带来的所有好处。这一创新项目通过项目合作伙伴Mycorrhizal Systems Ltd和斯特林大学促进了产业界和学术界之间的合作，使粮食生产和造林目标在同一块土地上实现。

All major food production categories in the UK emit greenhouse gases in their production, contributing to anthropogenically driven climate change. The development of novel technologies and approaches that can reduce this issue is important, not just for the UK, but also globally. An emerging technology of cultivating mushrooms with living trees, by covering the root system of tree planting stock with different edible fungi and planting new woodland, shows great promise to produce carbon negative food.Research shows that using this approach in the UK climate can produce an annual food crop from newly planted trees of around 405kg per acre. With a protein content of around 17%, every kilogram of protein produced by this method can sequester around 406kg of carbon.This two-year research project will develop the technology to a stage where it is ready to be employed and rolled-out on a commercial scale. This will create a carbon negative food crop, whilst also contributing all the benefits that woodland creation brings. These include biodiversity, conservational and flood mitigation benefits whilst triggering socio-economic development in rural areas.Fostering collaboration between industry and academia through project partners Mycorrhizal Systems Ltd and the University of Stirling, this innovative project allows food production and afforestation goals to be achieved from the same parcel of land.