Colruyt Group reuses its own bread waste to grow mushrooms. For the production of this circular product, they entered into a cooperation with ECLO, formerly known as ‘Le Champignon de Bruxelles’. They have the know-how to process bread into substrate and grow different types of mushrooms on it. The test to valorise bread waste streams, driven by Colruyt Group’s food innovation team, lasted 1.5 years and is a success.

The first mushrooms, grown on Bio-Planet’s bread residual streams, will be available in the Cru markets in Overijse, Antwerp and Ghent from mid-October.

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