Circolarità e ridotto impatto ambientale della coltivazione di funghi commestibili

In recent years, the production and consumption of mushrooms have experienced significant growth, with Pleurotus spp. emerging as a key genus among edible mushroom species due to its important protein content and suitability for vegetarian and vegan diets. This thesis focuses on enhancing the sustainability of Pleurotus cultivation by the implementation of the three main phases of its production. The first area of study investigates the substrates used for Pleurotus cultivation, with an emphasis on improving circularity and nutritional value of this crop through the use of biomass residues. The second examines cultivation systems, including the potential of vertical farming to reduce land use and the application of artificial light to influence production and quality traits. Additionally, the research assesses the reuse of spent Pleurotus substrate (SPS) as an organic fertilizer in horticulture, analysing its impact on soil fertility and crop production both in open field and protected environment. These studies collectively aim to contribute to the development of more sustainable practices in Pleurotus spp. cultivation, with an emphasis on environmental and nutritional improvements.