Could mushrooms be the future of sustainable food? In this episode of SustainNow, we sit down with Isabella Iglesias-Musachio, co-founder and CEO of Bosque Foods, a pioneering startup using mycelium fermentation to create whole-cut meat and fish alternatives.

Mycelium, the root-like structure of fungi, is packed with nutrients, naturally umami-rich, and requires far fewer resources than traditional meat or plant-based proteins. Isabella shares how Bosque Foods is leading the charge in food tech innovation, creating minimally processed, delicious, and climate-friendly alternatives.

In this episode, we explore:
🍄 What is mycelium, and why is it a game-changer for sustainable food?
🔥 How does fermentation unlock the future of meat alternatives?
🌍 Why mycelium-based proteins are more efficient and environmentally friendly than traditional plant-based options
🚀 The challenges of scaling, regulations, and entering the market

Isabella’s passion and expertise make this conversation a must-listen for anyone interested in the intersection of food, sustainability, and innovation.