How Christmas trees can become a low-carbon source of protein

Planting forests seems like a win-win when growing protein-rich food, so are there potential downsides? Lynne Boddy, Professor of Fungal Ecology at Cardiff University, believes that mycoforestry “absolutely” has the potential to produce significant food products by sequestering carbon. However, he advocates “great care” in doing so. “I think when we inoculate something, it needs to be locally sourced,” he says of mushrooms. “If the invasive genotype comes from somewhere else, it’s a concern. Even if it comes from Britain and you plant the same thing in the same area, there is the concern of diluting the gene pool. You will also reduce native species diversity.”

Thomas says these are valid questions, but emphasizes that this project is focused on using fungal species native to the plantation, with less aggressive strains than those currently inoculated by many nurseries to promote tree growth — though he admits there could be potential. approval by regulatory authorities is required for another company to wish to use some form of genetic modification in the future.

There is also the question of what happened to the trees. If they remain standing or produce wood that is used as building material, it pulls carbon down from the atmosphere for a long time. But if the wood is broken down or burned—as is often the case with Christmas trees—then much of the carbon that is drawn down can be released back into the atmosphere. Even so, this cycle will still produce protein with a low net carbon footprint.

Jump believes this process could make future Christmas trees more durable. The traditional way of growing Christmas trees is “a very carbon inefficient system,” he says. “You may be sequestering the carbon in the tree, but after Christmas you’re trashing the trees. Getting mushrooms associated with Christmas trees is actually a pretty great way to reduce your carbon footprint.

Milk cap mushroom.Courtesy of Mycorrhizal Systems Ltd.

But the main question is, what should mushrooms taste like? “Amazing,” Thomas said. Some of their common names refer to their flavor and appearance, including “delicious milk cap” and Jump’s favorite, “penny buns.” “They’re so cute,” she explains. But Thomas will not be attracted to his favorite choice. “I love them all,” she said, laughing. “There are some really nice ones.”