In food and beverage production, organic waste is almost always a byproduct. Whether it’s eggshells from a bakery or spent hops from a brewery, the team at Viresco has developed a process that can take that waste and turn it into renewable energy. “11 years ago, when...
(Left to right: Ian Silver-Ramp [president], Daniel Le-Tran [intern] and Jason Lund [grower]) Daniel Le-Tran was in a brewery in New Orleans with his brother when he first heard about Mississippi Mushrooms, an indoor, year-round mushroom farm operating out of the old...
