“For now, even in spite of mushrooms’ spurt in popularity, Americans are nowhere near eating enough of them to put much real strain on existing systems, said Davis. (Truesdell, who describes food trends moving through four stages – inception, adoption, proliferation and finally ubiquity – argues that mushrooms are still only in the first or second stage in the US.) And the fact that the primary culinary varieties are grown indoors on discarded materials such as sawdust sets them apart from crops like quinoa or almonds, which need plenty of water and fertile land to grow.”

And…

“The trends are cool, and they’ve made some things better,” said Schweizer. “But in terms of reversing the systemic issues and inequalities that we see in the food system, that has to be done at the policy level, undergirded by public organizing and pressure on the political system.”

That is from Whitney Bauck writing for The Guardian (https://www.theguardian.com/environment/2023/dec/02/mushroom-food-trend). Why do all the things I love lead me to Policy Design?