Mushrooms as a Climate Change Solution: Expanding Production and Consumption in a Warming World

Abstract

Climate change is increasingly destabilizing global agricultural systems through rising temperatures, water scarcity, extreme weather events, and declining soil productivity. These pressures threaten global food security and intensify the need for sustainable, climate-resilient food production systems. Edible mushrooms represent a promising solution because of their high biological efficiency, low land and water requirements, adaptability to controlled cultivation environments, and capacity to convert agricultural and agro-industrial residues into nutrient-rich food biomass. This mini review examines the emerging role of mushrooms in sustainable agriculture and climate adaptation strategies. Recent advances in cultivation technologies, substrate innovation, waste valorization, post-harvest preservation, and mushroom-based functional foods are reviewed. The article also discusses major economic, technological, and socio-cultural barriers limiting the expansion of mushroom production and consumption. In addition, the role of mushrooms in circular bioeconomy systems, alternative protein development, and rural economic resilience is highlighted. Strengthening research, infrastructure, producer training, and supportive policy frameworks will be essential for integrating mushroom production into future climate-smart agricultural systems. Mushrooms have the potential to transition from a specialty crop to an increasingly important component of sustainable global food systems.