Hokto Kinoko makes business decisions based upon environmental and ecological considerations, which support the philosophy of sustainable farming, for the health and well being of the company, employees and the community at large. Hokto’s 262,000 square-foot indoor farm in San Marcos is one of the most energy-efficient commercial buildings in California. It has received an Excellence in Energy Savings Merit Award from San Diego Gas and Electric for its energy-efficient equipment, such as high-efficiency rooftop chillers and variable-speed controls. These measures not only save energy, but also give us greater control over temperature, humidity, and light, and thus result in a better quality product. Hokto minimizes transportation impact by growing our mushrooms in close proximity to market. The way the mushrooms are grown is environmentally responsible, too. Typically, we use a mixture of non-genetically modified corncob meal, vegetable proteins, and rice bran. The substrate is recycled as animal fodder after the mushrooms are harvested.

Our maitake, brown beech, and white beech mushrooms are sold in pillow packs, with gas-permeable film. These polyproylene films are recyclable (recycle code #5), and environmentally-friendly. Using this state-of-the-art film rather than trays minimizes waste packaging and greatly extends the shelf life of this fragile produce by two to four weeks.