Using bread waste to grow mycoprotein

Bread is a widely-consumed food item in our country and on the global scale. In Estonia, black bread holds a status of a staple food that represents our culture and values. Different countries around the world have different baked goods, but most, if not all  countries eat some sort of bread. Global bread production is estimated to be about 100 million tons per year. This clearly shows that bread is an important and staple food that deserves recognition.
Unfortunately as we all know, bread has a relatively short shelf life. Anyone who regularly eats bread has been greeted by the sight of a moldy slice, loaf or roll in their breadbox, which then regretfully makes its way into the wastebasket, fireplace or compost box.It is estimated that hundreds of tons of bread are wasted every day worldwide. Due to the many chances for waste during its life cycle, bread presents an opportunity to reuse large amounts of lost product for a more beneficial purpose.