Abstract
<jats:p>The growing global population, resource depletion, and environmental concerns demand sustainable methods in food production systems. Mycological food production is a viable pathway for sustainability owing to its low resource demands, compatibility with circular economy concepts, and capacity to utilize agricultural biomass. This chapter analyzes sustainable methodologies in mushroom production, emphasizing improvements in resource efficiency, waste management, and life cycle assessment (LCA) evaluations. Key aspects include the transformation of agricultural waste into valuable substrates, the reduction of greenhouse gas (GHG) emissions, and the integration of spent mushroom substrates into diverse applications such as biofuels, soil amendments, and wastewater treatment. Through innovative techniques and closed-loop solutions, mushroom production not only addresses nutritional and environmental challenges but also contributes significantly to achieving global sustainability goals. This study underscores the critical role of mycological food systems in fostering a resilient and eco-friendly agri-food sector.</jats:p>