Dobson Cup winners turn food waste into gourmet mushrooms
Myco-Rise is a Montreal-area startup that uses food waste and vermicomposting to grow gourmet mushrooms for local restaurants and individuals.
The company definitely marches to its own drum: while other startup founders might dream of geographical expansion right out of the gate, Myco-Rise is consolidating its position as a Montreal-specific mushroom supplier, planning instead to expand into modular production, medicinal mushrooms, and maybe even mushroom beer.
Founders Marc Brettschneider and Louis-Philippe Dessureault sat down with The Dobson Chronicles to talk mushrooms, local food production, and winning first prize for Small and Medium Enterprise at the 2017 McGill Dobson Cup.
Editor's note: Not only was Myco-Rise the first-place winners in the Small and Medium Enterprise track, they also brought home a second prize: the Food and Agribusiness Convergent Innovation Prize, presented jointly by the Faculty of Agricultural and Environmental Sciences (FAES) and the McGill Centre for the Convergence of Health and Economics (MCCHE).
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