Scientific Workshop for Growing Mushrooms in the Classroom
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Introduce students to the world of fungi and their role in the decomposition of organic matter.
Explore how mushroom cultivation can help reduce food waste.
Introduce the scientific method to observe how fungi decompose food waste.
Introduction to the Fungi Kingdom: You can use some videos available on the Foodshift Pathways channel for support.
Start with an inspiring question: "Did you know that fungi can help us reduce food waste?"
Briefly and visually explain what fungi are, highlighting oyster mushrooms as a type that can grow using waste materials like coffee grounds, cardboard, or straw.
Show quick images or videos of how fungi decompose organic matter to recycle nutrients.
Mention how large amounts of food waste are a global problem and how fungi, by decomposing this waste, can turn it into useful resources like food or fertilizer.
Emphasize that fungi are the hidden heroes of recycling in nature.
Introduce students to the scientific method by formulating hypotheses about growing mushrooms on different recyclable substrates. By predicting and justifying their choices, students will learn to apply the scientific method, develop critical thinking, and familiarize themselves with concepts of sustainability and the circular economy. Additionally, this activity promotes teamwork and communication, preparing students to present their conclusions in a structured and effective way.
Small bags with different types of simulated food waste (pieces of cardboard, coffee grounds, dried leaves, etc.). Photographs or images of substrates can also be used.
Oyster mushroom mycelium (can be dry mycelium or representative images if handling time is limited).
Paper or board for note-taking.
Divide the class into teams of 4–5 students. Each team will be a "fungi research lab."
Each team is assigned a bag with different types of waste (e.g., coffee grounds, cardboard, dried leaves). Teams must formulate a quick hypothesis in response to the question: "Which food waste can mushrooms break down best?"
Example Hypothesis: "We believe mushrooms will grow better on a coffee grounds substrate compared to straw due to its nutrient content."
Each team will write their hypothesis and "experiment plan" on the board or in their notebooks. Examples: "We believe mushrooms will break down coffee grounds better because they retain more water." "We think cardboard will be more challenging to decompose due to its fibrous structure."
Students will identify potential sources of organic waste in their community for mushroom cultivation (such as used coffee grounds, straw, sawdust, and egg cartons) and plan a strategy to involve different stakeholders, like cafés, carpentry shops, farms, and the school community, in the collection and sustainable use of these materials.
By team, select which waste types they will investigate for their cultivation projects.
Open a space for dialogue and questions, encouraging students to think of places or people in the community who regularly generate these types of waste.
Ask the students: Who might have used coffee grounds? Where could we find straw or sawdust? Who might have egg cartons in large quantities?
Ask each group to make a list of the necessary waste types and think of possible places in the community where they might find them.
Use a board or large paper to create a collective map where each group contributes their ideas, locating specific places and people, such as cafés, carpentry shops, homes, and markets.
Each group should identify at least two sources of each type of waste and mark them on the map.
Group Discussion: Once they have a list of sources, discuss with the students how they might engage these people or businesses in the project.
How could they explain the project so the stakeholders understand its importance?
What benefits could be offered to motivate them, like recognition, collaboration certificates, or the chance to see the experiment results?
Role Assignment: Ask students to think about who might take on different roles, such as drafting request letters, presenting the project to businesses, or designing an informational poster.
Visit and Contact Plan: Help them create a simple plan for contacting and visiting each involved stakeholder.
In their groups, students will write a brief letter or script to explain the project. This should include:
An introduction about the project and its educational purpose.
An explanation of how recycling these waste materials contributes to learning and sustainability.
An invitation to collaborate by providing certain waste materials and, if possible, visiting the school to see the results.
At the end, each group will share their script with the class for feedback and adjust it if needed.
Close the activity with a brief reflection where each group shares its plans for collecting the waste. Ask the students:
How do you think this activity could impact the community?
How can you involve more people and make the project a collaborative initiative?
Finally, invite students to commit to respecting the relationships established with these stakeholders, showing responsibility and respect when receiving the donated materials.
Objective: Prepare the materials where the mushrooms will grow. These materials should be carbon-rich and have a suitable texture to retain moisture.
Possible substrates: coffee grounds, straw, sawdust, and egg carton. (Substrates should be pre-sterilized using an autoclave, a home oven at 60°C for a couple of hours, or by placing each substrate separately in a pot of water on the stove at around 70°C, without boiling, for approximately one hour. Let them cool before proceeding.)
Containers for each type of substrate.
Water spray bottle to moisten substrates.
Polypropylene bags (ideal for maintaining a controlled environment).
Spray bottle with 70% alcohol solution.
P-Bit or sensor to measure temperature and humidity.
Scissors, cutter, water, buckets, trays.
Tracking journal or notebook.
Begin with a brief explanation of what a substrate is and why it’s important for mushroom growth. Explain that the substrate is the “food” for mushroom mycelium and that it should be free of contaminants to prevent other bacteria or molds from competing with the mycelium.
Divide the substrates into separate containers. Students will use coffee grounds, straw, and cardboard as substrates for oyster mushroom cultivation. Explain the properties of each:
Coffee grounds: Rich in nutrients, good moisture retention. (Can be collected from cafés or home.)
Straw: Fibrous and porous material, suitable for mushrooms that grow on wood or plant residues. (Can be hay or straw for animals.)
Cardboard: Lightweight, with a structure that retains moisture, recyclable. (Egg carton can be used.)
Mist each substrate with water using the spray bottle, ensuring moisture between 60% and 70%.
Notes for the teacher: Humidity is a key factor, as mushrooms need a moist but not waterlogged environment to grow.
Hand-Squeeze Test: Take a handful of substrate with clean hands or gloves. Squeeze gently; if 8 to 10 drops of water come out, the moisture level is around 80%.
Open the bags and spray both the interior and exterior with the alcohol solution.
Let the bags air dry before use.
Also disinfect any utensils or tools that will be used, such as spoons or extra containers.
Notes for the teacher: Disinfection is crucial to prevent contamination by bacteria and other fungi.
Use the P-Bit to measure and record the ambient temperature and the humidity of each substrate before inoculating spores.
Students should record each step of the preparation and sterilization process in their scientific journals or notebooks. This includes:
Description of the materials used.
Quantities of prepared substrate.
Temperature and time of sterilization.
Observations of the substrate’s appearance before and after sterilization.
Students may also draw diagrams of the materials, sterilization equipment, and pasteurization process.
Notes for the teacher: This initial measurement will serve as a baseline to observe how the environment influences mushroom growth.
Maintain a controlled and suitable environment for mushroom development.
Disinfected and dry polypropylene bags
Mushroom spores (available at cultivation stores or labs)
Disposable gloves and a mask to prevent contamination
Place the moistened substrate in the disinfected bags.
Close the bag, leaving a small air space to prevent the mushrooms from suffocating.
Label each bag to identify the substrate type and initial conditions (e.g., light or darkness).
Put on gloves and a mask.
Mix the mushroom spores into the substrate inside the bag (approximately 5% spores per 1 kg of substrate).
Ensure even distribution of spores throughout the substrate by layering: place a layer of substrate, sprinkle spores, add another layer of substrate, and repeat until reaching the desired cultivation height.
Notes for the teacher: At this stage, check that the substrate moisture level has not changed. Wear gloves and a mask to prevent contamination of the culture with other spores or microorganisms.
Create different conditions to observe mushroom growth under various variables.
Labels and marker to identify bags
Controlled light source (if possible)
Divide the bags into groups, assigning specific conditions to each group.
Place the bags on shelves where they can receive controlled light (9 to 12 hours a day if possible).
Label each bag to indicate the assigned conditions.
Once the cultivation setup is complete, the mycelium growth process will begin, taking approximately six weeks until the mushroom fruiting bodies start to appear. During this period, it will be essential to carry out a regular measurement plan to monitor conditions and track the cultivation's progress. Measurements should include ambient temperature and substrate humidity, recorded every two days using the P-Bit or supporting sensors. Additionally, a daily observation of growth in centimeters should be made to detect any visible changes. When the fruiting bodies begin to develop, measuring the height and diameter of the mushrooms every two days will also be important. These measurements will allow students to observe how variables like light, sugar, and substrate type influence the growth and development of mushrooms.
