by Christopher Maurer, redhouse, USA, Armando Canas, redhouse, USA, Chef Jeremy Umansky, Larder Delicatessen, USA, Jennifer Lumpkin, MyGrowConnect, USA

Abstract: Agricultural and food service waste account for a huge amount of the carbon that leaves the soil and enters the atmosphere. Composting table scraps is a great way to return carbon to the soil but all too much is let to decay. Biofabrication may be able to help mitigate waste by creating circularity in resources and fixing carbon for return to soils. In this performance piece we will harvest mushrooms from a living mycelium block. Our chef will then cook the mushrooms while our biofabricators convert the mycelium waste into dinnerware like plates and cups to serve the food to the workshop participants. The whole process will take less than a half hour and the rest is Q&A and dining.