How Christmas trees become a source of low-carbon protein

Planting forests while growing protein-rich food seems like a win-win, but are there any potential downsides? Lynn Boddy, professor of fungal ecology at Cardiff University, says that growing protein-rich food while also planting forests seems like a win-win. believes there is “absolutely” potential to produce important food crops while sequestering carbon. However, she insists on “extreme caution” when doing so. “In my opinion, when you inoculate something, it always has to have a local origin,” she says of fungi. “If an invasive genotype comes from somewhere else, we’re concerned about that genotype. Even if it’s from the UK and we’re just planting the same thing in one area, it’s not diluting the gene pool. There are concerns that local species diversity may also decrease.”

Thomas says these are valid questions, but the project focuses on using fungal species that are native to tree plantations, and are already available in many nurseries today to boost tree growth. Point out that they are using a less aggressive strain than the one being inoculated, but acknowledge that there is potential if another company considers using genetic modification in some way in the future. , regulatory approval required.

There is also the question of what will happen to the trees. If they are left unattended or used to produce wood used as building materials, they will emit carbon from the atmosphere over time. But if the wood eventually decomposes or burns, as is often the case with Christmas trees, much of the carbon emitted can return to the atmosphere. Still, this cycle produces protein with a low net carbon footprint.

Jump believes this process could make future Christmas trees more sustainable. The traditional method of growing Christmas trees is “a pretty inefficient system from a carbon perspective,” he says. “You may be absorbing carbon into the tree, but you’ll be throwing it away after Christmas. Obtaining the fungi associated with Christmas trees is a great way to reduce your carbon impact. It’s a method.”

But the biggest question may be: What do mushrooms taste like? “It’s amazing,” Thomas says. Some of the common names suggest its taste and appearance, such as “Tasty Milk Cap” and Jump’s favorite “Penny Buns.” “It’s just so cute,” he explains. But Thomas isn’t interested in picking favorites. “I love them all,” he says with a laugh. “There are just too many great things out there.”