This startup makes carbon-neutral, high-protein pasta from fungi

Read the full story at Fast Company.

The key is using a waste product that manufacturers would normally discard: sugar-filled water from food and beverage producers, like breweries.

Published by Laura B.

I'm a degreed librarian with over 30 years of experience as an environmental information professional. I'm currently the Illinois Sustainable Technology Center's Sustainability Information Curator and also manage the Center's strategic communications.

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