Educating the food industry about Australian mushrooms (MU20003)

What was it all about?

This project increased knowledge and confidence among food‑service and healthcare professionals about the nutritional and culinary benefits of Australian mushrooms, and encouraged greater use of fresh, Australian‑grown Agaricus bisporus in institutional and commercial food settings.

Through two major case studies and a broad suite of educational resources, the project demonstrated how mushrooms can meaningfully improve the nutritional profile of menus—particularly as a natural, non‑animal source of vitamin D—while also offering flavour, versatility and strong appeal across dietary preferences.

The project worked with two large catering organisations:

• At Mater, mushroom‑focused meals designed in collaboration with Chef Luke Mangan significantly lifted vitamin D delivery in vegetarian dishes, with strong patient acceptance.
  
  
• At The Shoreline, an aged‑care menu trial using UV‑exposed mushrooms tripled average vitamin D intake and enabled 75% of residents to meet recommended intake levels. Both organisations reported high satisfaction and ongoing use of mushrooms on their menus. Alongside these interventions, the project produced fact sheets, videos, an e‑book, lesson plans for culinary educators, a poster, and a grower farm‑tour pack, and delivered outreach through conferences, webinars and digital channels.

The work addressed a clear challenge: low awareness across the food industry about the nutritional properties of mushrooms, particularly their vitamin D content and broader health benefits. Research also showed a lack of practical, accessible resources for chefs, educators and dietitians seeking to incorporate mushrooms into plant‑forward, nutritionally balanced meals. By filling these gaps through hands‑on education and practical tools, the project equipped food‑service professionals to use mushrooms more confidently and creatively.

The outcomes of this project will support the food industry to include mushrooms in more dishes, improve the nutrient quality of menus, and inspire future culinary professionals through curriculum‑aligned resources.