Museum Mushroom Farm | FOOD: Bigger than the Plate

Join Catherine Flood, co-curator of the FOOD exhibition, for a closer look at the V&A’s on-site mushroom farm – a live example of urban farming in action, producing beautiful and delicious oyster mushrooms from ‘waste’ coffee grounds, right here at the museum.

The farm was developed in collaboration with mushroom-growing experts GroCycle and re-uses coffee grounds collected from the V&A’s cafés. Once fully grown, the mushrooms are harvested by our Head Chef and returned to the café as ingredients for a variety of dishes, closing the nutrient loop.

Sustainability is crucial to the V&A and has been a strategic priority since 2005. The museum continues to make progress in reducing its environmental impact and is a leader in the sector.