Derek Sarno transforms an old poultry farm into a thriving, sustainable mushroom facility, championing eco-friendly food production.
Derek Sarno, a prominent figure in the plant-based culinary world and former Head of Plant Based Innovation at Tesco, is once again pushing the boundaries of sustainable food production.
Sarno has spearheaded the transformation of a former chicken farm in Norfolk, England, into a sustainable mushroom-growing operation. This initiative, done in collaboration with Smithy Mushrooms and The Little Mushroom Co., is born from Sarno’s passion for mushrooms and his vision for a more sustainable food future.
“This project is about what we can accomplish when farmers, chefs, and the community come together with a shared goal of sustainability and nutritious food,” Sarno told Vegan Food & Living, highlighting the collective effort behind the transformation.
The project repurposes existing farm structures, utilising fewer resources such as water and land, to produce high-quality, nutrient-rich mushrooms – a ‘breakthrough method’ Sarno says “could reshape the future of food production.”
Sarno’s expertise in mushrooms, particularly his creation of the lion’s mane steak, has led him to see their potential as a game-changing ingredient. “We’re not just swapping chickens for mushrooms; we’re redefining how we farm and cook,” Sarno explained.
Sarno’s culinary expertise has been instrumental in the project’s success. As the original creator of the viral lion’s mane steak, Sarno has spent years perfecting how mushrooms can mimic the meaty textures of traditional proteins.
“I’ve worked with these mushrooms for years and know how they can replace meaty textures in almost every sense,” said Sarno.
His culinary vision has showcased the possibilities of using mushrooms as a versatile replacement for meaty textures, appealing to both chefs and home cooks alike.
Transformation journey
The entire process has been captured in a 17-minute short film produced by Oh Brother Creative now available on YouTube, showcasing the journey from poultry farming to sustainable mushroom production.
The film not only captures the evolution of the farm but also serves as an invitation to viewers to rethink the future of farming. The team hopes the project will inspire others to consider sustainable, innovative food production methods.
‘Next chapter in sustainable, plant-based cooking’
Sarno’s work continues to challenge traditional culinary approaches, encouraging both home cooks and professional chefs to explore the possibilities of plant-forward cuisine.
Through his YouTube channel, he shares recipes and techniques that elevate mushrooms from a simple ingredient to the star of any dish, and invites viewers to “rethink what’s possible on the plate” by pushing the “boundaries of what mushrooms can do in the kitchen”.
Original source: https://www.veganfoodandliving.com
https://www.animalagricultureclimatechange.org/miracle-of-mushrooms/
