Sustainability at Maia Farms | Powered by Mycelium

Sustainability

We believe the future of food is clean, nutrient-rich, sustainable, and planet-friendly.

Close-up of an oyster mushroom’s gills, highlighting the delicate structure and natural beauty of the fungi used in Maia Farms’ mycelium-based protein ingredients.

Why It Matters

Animal agriculture accounts for 16.5% of global greenhouse gas (GHG) emissions.

Beef alone contributes 41% of all livestock-related emissions—one of the highest sources of environmental impact in our food system.

Source: Food and Agriculture Organization’s reportSource: FAO

It takes 10 calories of feed to produce just 1 calorie of meat.

Traditional meat production is highly inefficient, requiring vast amounts of land, water, and feed.

Source: Redefining Agricultural Yields, Cassidy et al.

Over 136 million acres of rainforest have been destroyed for livestock production.

Deforestation for meat production is a key driver of biodiversity loss and climate change.

Source: UN FAO

A large herd of cattle grazing on a dry, yellowed pasture—highlighting the environmental footprint of traditional animal agriculture and the need for sustainable protein alternatives like Maia Farms' mycelium.

Cutting Carbon Emissions

Our mycelium protein emits significantly less CO₂ than traditional animal protein (Source: DOI.ORG). By complimenting other meat proteins, Maia Farms can help reduce food-related emissions and promote a climate-friendly protein shift.

Comparing Carbon Footprints

Saving Land & Water Resources

Unlike conventional livestock, Maia Farms' fermentation-based protein requires no grazing land.Production of feed for livestock occupies nearly 80% of global agricultural land but produces only 18% of the world’s calories

90% less water than beef production

“Backed by third-party lifecycle assessments and environmental data (2023–2024). References available upon request.”

99% less water consumption compared to growing soybeans

“Backed by third-party lifecycle assessments and environmental data (2023–2024). References available upon request.”

Close-up of green soybean pods growing on a plant in a sunlit field, representing conventional plant protein sources and contrasting Maia Farms’ fungi-based alternatives.

Close-up of overlapping oyster mushroom caps and gills, highlighting the elegant structure and natural source of Maia Farms’ mycelium-based protein.

Zero Waste, Maximum Efficiency

Our fermentation process upcycles agricultural byproducts, reducing food waste while maximizing nutritional output. This aligns with the circular economy model—creating more food with fewer inputs and waste.

About Mycelium Sustainability Our Lab Team FAQ

Sustainability is not just a goal,  it’s the foundation of how we grow food.

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