About Us
SUSTAINABILITY
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Protein with a smaller footprint
• Producing mycoprotein can cut greenhouse gas emissions by up to around 90% compared with beef, while also using much less land.
• Across multiple life‑cycle assessments, mycoprotein‑based foods generally show a lower environmental footprint than conventional meat and are competitive with other plant proteins.
• That means swapping even one meat‑based meal a week for mushroom‑powered protein can meaningfully reduce the impact of someone’s diet over a year.
What Chicken of the Woods commits to
• Put mushroom‑based protein at the heart of every product.
• Prioritise suppliers and processes that use low‑waste substrates and efficient growing systems.
• Design products that make realistic “one‑meal‑at‑a‑time” swaps easy for busy people.
• Share progress openly as the brand learns and improves its footprint.
Open 7 Days A Week
8am – 8pm
1234 Divi St. #1000, San Francisco, CA 94220
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.