ChampiLab is based in Normandy, France, and focuses on oyster mushroom cultivation and the development of vegetarian food products. It combines mushroom production, food processing and circular economy approaches, exploring ways to use agricultural by-products in growing substrates and create value from mushroom production by-products.
My background combines entrepreneurial and collaborative project development.
I lead ChampiLab in Normandy, working in mushroom production and processing, while developping new uses for mushrooms by-products.
Social media
Skills
Collaborative project design
Stakeholder engagement
Value chain analysis
mushroom production (pleurotus)
Interests
Sustainable food systems
Social entrepreneurship
Local development and European cooperation
Additional questions
Areas of activity
Food systemsOthers
Region
FR- NORMANDIE
THEMATIC GROUPS INTEREST
TG-Boosting Circular Business ModelsTG-By-products in Circular Food SystemsTG-Secondary raw materialsTG-Design out of wasteTG-Industrial symbiosis
MycoLoop focuses on using local by-products in mushroom cultivation and developing new food and non-food applications for by-products generated by mushroom production.