SUSTAINABILITY & PLANET IMPACT
What really changes when you swap chicken for mushrooms?
This page looks at the invisible side of dinner: land, water, energy and emissions. In a few simple snapshots, it shows how choosing Chicken of the Woods instead of chicken, meat or fish shifts the footprint of your meals without asking you to change the way you cook.
How much land does your plate use?
Animal farming needs fields for feed and space for the animals themselves, which is why meat and dairy take up most of the world’s agricultural land. Mushrooms, by contrast, grow vertically in compact rooms on layered shelves, so the same protein portion uses a fraction of the space. Swapping a few chicken or fish dinners a week for mushroom‑based protein quietly frees up land that would otherwise be locked into animal feed.
Water, emissions and the “steam” coming off dinner
Producing meat and dairy tends to use far more water and create more greenhouse gases than growing fungi and pulses, largely because animals eat, drink and emit over months or years before they are turned into food. Mushrooms grow fast, need less water and skip the animal stage entirely, which keeps their climate footprint lower. When your curry or pasta uses Chicken of the Woods plus beans instead of chicken or mince, the steam rising from the pan comes with a lighter climate tab attached.
Can small household choices really matter?
One family changing a single meal does not rewrite the food system, but thousands of households making small, repeatable swaps add up quickly. Replacing even two or three meat or fish dinners a week with mushroom‑based plates can trim a noticeable slice off a home’s yearly food‑related emissions. Our job at Chicken of the Woods is to make those swaps so easy and familiar that they become habits, not heroic efforts.
Seasonal Sensations
Why fungi are our low-effort sustainability hack
Mushrooms turn agricultural side-streams and modest amounts of water into dense, savoury food in a matter of days, not months. Because our products stay close to that original ingredient, whole organic mushrooms with minimal processing, you get the built-in efficiency of fungal farming without having to think about it each time you cook. Sustainability becomes less about strict rules and more about choosing the protein that already does more with less.
This quiet efficiency mirrors the way mycelium forms underground networks, connecting plants and sharing resources without drama. In the same way, every pack of Chicken of the Woods is a small node in a wider shift away from resource-heavy protein. As retailers, restaurants and home cooks lean on fungi a little more often, those choices ripple outward: demand for animal protein eases, pressure on land and water drops, and a new everyday plate emerges that’s kinder to the planet by default.
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Chicken of the Woods makes mushroom‑powered foods that are easy to cook, high in plant protein, and designed for everyday meals. Join the community for new products, recipes, and events.