Mushroom Application

Green Box Mushrooms

Owner: Elizabeth Moon

Address:
Gainesville, GA

Web site: http://greenboxmushrooms.com/

Application Date: 2019-09-12

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
As a mushroom farmer, I like to share that mushrooms produced by Green Box Mushrooms are from all natural substance in a clean environment which can be trusted to be consumed. It is grown from United States non-GMO agricultural materials and not imported substrates. We care for the earth and strive to sustain it's value.
Are you currently third party Certified for your produce operation by any other organization (Organic, Biodynamic, etc)? *
no
Have you held any certification/s in the past that you don't currently hold? *
no
Have you ever been denied certification? *
no
How did you hear about Certified Naturally Grown? *
Initially getting to see a pretty logo several years back at a farmers market, I started to take interest in CNG farming. As my retirement, my husband and I are starting a mushroom farm and wanted our farm to be CNG certified.

General Information

Check all types of mushrooms you intend to certify. Please include any types you intend to grow or harvest in the coming 24 months. *











Other types you'll be growing, not listed above:
cordyceps
Are there any mushroom types you grow or harvest for which you are NOT seeking certification? Please list all such types, and explain why you are not seeking to certify them.
Please check all markets you grow for (this will be displayed on your farm profile to help potential buyers find you). *











Please specify what other markets (if any).

Substrate, Supplements, and Other Materials

For each type of mushroom you produce, tell us about your substrate. (Put "N/A" or leave blank for any type you don't produce). Please indicate in the appropriate box below: 1) what you use for substrates and supplements (if any) and 2) the sources of these materials. Include names of products and distributors where appropriate. If any substrate is obtained from a non-commercial source, please describe that source.
Shiitake (Lentinula)
N/A
Oyster (Pleurotus)
1. Peanut shell hull from Golden Peanut Company, LLC - Headland, Alabama 2. Wheat Bran from The Mennel Milling Company - Fostoria, Ohio
King stropharia, garden giant, wine cap (Stropharia)
N/A
Reishi (Ganoderma)
N/A
Enoki, velvet foot (Flammulina)
N/A
Maitake, hen of the woods (Grifola)
N/A
Butterscotch mushroom (Nameko)
N/A
Lion's mane, pom-poms (Hericium)
1. Peanut shell hull from Golden Peanut Company, LLC - Headland, Alabama 2. Wheat Bran from The Mennel Milling Company - Fostoria, Ohio
Chicken of the woods (Laetiporus)
N/A
White button, portabella (Agaricus)
N/A
Other (please specify)
Cordyceps will be grown within next 24 months using brown rice.
Did you remember to indicate, for each of the substrates and supplements noted above, the sources of these materials? You may use this space to say anything else about the substrates you're using or may want to use in the future.
Do your substrates include corn, soy, cotton seed hulls, or other byproducts of crops that are grown commercially in GMO form? *
no
Do you use logs as a substrate? *
no
Do you use wood chips, sawdust, sawdust blocks, or wood pellets? *
no
Do you use any of the following items as substrate: cardboard, paper, clothing, municipal compost, wood from rare trees harvested for mushroom production? *
no
Do you use manure as a substrate in your mushroom operation? *
no
Please describe all sterilization or pasteurization procedures and materials you use. (If none, please put N/A) *
Our substrates are pasteurized in a steam container for 4 hours at 100 degrees using steam produced by 60HP boiler. It is then cooled in an air conditioned clean room with UV lighting. The cooling room and spawning rooms are sterilized using IPA and UV lighting.
How do you dispose of or re-purpose used substrate? Please indicate current practices as well as any plans you have for how the used substrate may be put to further productive use. *
Currently we provide used substrates to a 100 acre church farm in Maysville, GA to be used as a compost. Our plans are to sell the used substrates to a compost company and local customers.
How do you ensure that nutrients from used substrate do not leach into waterways? *
Used substrates are stored in the building in a container and delivered to the church farm every other day.

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
Our racks are made of galvanized steel metals.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
New plastic bottles made of polypropylene are used and polypropylene plastic bags are used for bag cultivation.
Please describe any containers used for production. What are they made of? If you don't use containers for production (as for log-based production) you may answer "n/a". *
Same bottles and bags used in sterilization and pasteurization are used for production.
Were the containers purchased new or repurposed? If re-purposed, please describe how the containers had been used previously, and how you confirmed this with the supplier(s). *
Bottles and bags are purchased New. The bottles will be re-used but new bags will be used each time.
In your operation, do any of the following materials come into direct contact with any substrate or fruiting bodies?Plastics that contain BPA, polystyrene, treated wood, railroad ties, containers that previously held toxic materials, re-purposed containers that had an unknown prior use *
no

Wild Harvest

CNG Mushroom certification covers cultivated mushrooms, not wild-crafted mushrooms. However, we include this section on the application for two reasons: #1 It is important to us that those who participate in our programs are mindful of the sustainability of the non-certified portions of their operations. #2 We want to give our members the opportunity to be transparent about their wild-crafting practices, and to minimize confusion about which mushrooms are certified.
Are any of the mushrooms you sell wild harvested (or "wildcrafted")? Yes/No *
no

Water

What water contamination experts have you consulted to identify which contaminants are typically found in area water, and determine the tests that should be conducted? Relevant experts may include local or state health department officials, Natural Resource Conservation Service agents, state environmental protection or pollution control agencies, local well drilling and water testing companies. (If you haven't yet done this, please indicate who you will approach, and by when you expect to have completed this program requirement.) *
We use Gainesville Water. Below is the link to 2019 water quality report. https://www.gainesville.org/fullpanel/uploads/files/2019-water-quality-report.pdf
Have you tested your water at the point of use for heavy metals or other contaminants that were identified by local water quality experts? When? What were the results? (If you haven't yet done this, please indicate by when you expect to have completed this program requirement.) *
As the city water is used in our farm, it is the best source of water as it's best drinking water for the community.
Do you use well water to mist or irrigate fruiting bodies? *
no
Do you use surface water to soak logs or to irrigate non-fruiting substrate? Surface water includes water from ponds, streams, and reservoirs. *
no
Do you ever use surface water to mist or irrigate fruiting bodies? *
no

Spawn

Do you purchase spawn or produce your own or some of each? (If purchased, please list the supplier.) *
Produce our own spawn.
CNG mushroom standards prohibit for spawn production the use of adhesives, byproducts of GMO crops, or other materials prohibited for use as substrate. Are you confident none of these materials were used as a growing media for the spawn? *
yes

Pest & Disease Management

Describe your primary insect pest challenges AND methods of prevention and control. (Do not answer "none". You MUST indicate actual pest challenges or LIKELY challenges, and you must ALSO indicate how you manage or how you would manage them. If you indicate a product, also specify how often it's used.) *
Likely challenges will be with fruit flies and our process to manage will be as follows: 1. rapid compost elimination with daily cleaning and keeping them in closed containers 2. Overnight UV lighting to eliminate any in the area 3. sticky traps in larger areas 4. keeping different batches and stages in different areas for non-contamination
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
No disease challenges at this time. We are using UV lighting and IPA to deter unwanted disease.

Site Location and Buffers

Is your operation either partially or entirely INdoors? *
yes
Please describe neighboring land uses to the north, south, east and west of your INdoor operation. *
Our farm is in 30,000 square foot building. East of our building is a sheet rock distribution business (Capital Materials), West and south is auto parts and auto junk yard business (Copart). North of the building is Hwy 129.
Do these uses pose a risk of drift or contamination? If so, please describe. *
No.
How does your ventilation and air filtration system prevent possible contamination? *
HEPA filter in inoculation and germination room and HVAC system in each of the growing rooms to ensure proper air flow.
If you share space with other producers, please indicate whether they use synthetic chemicals, and if so, how do you protect your production area from potential contamination? *
None.
Is your operation either partially or entirely OUTdoors? *
no

Sustainability Initiatives

What measures have you taken to conserve energy, improve energy efficiency, and/or use energy from renewable sources? (This could include system design, siting, insulation, lighting choices, and more.)
WE have LED lighting in our building. We have smaller rooms within the building which conserve energy vs. cooling/ heating larger spaces.
Please use this space to highlight any other measures you take to reduce the environmental impact of your operation or to make it more sustainable in other ways.
We keep the lights off in areas where we are not working and use motion lights to save energy.

Inspections & Networks

A core requirement of CNG certification is the on-site peer-review. Getting this completed is facilitated if you're a part of a network of mushroom producers who might serve as your inspector.
Are you a part of a network (informal or formal) of mushroom producers in your geographic area? *
no

Agreements

I will not label, or in any way lead consumers to believe that a farm product not raised in accord with CNG standards is Certified Naturally Grown *
I understand that I have to complete at least one Inspection of another CNG mushroom producer in my area each year, if there is one within a one hour drive. *
I understand that the inspection I conduct will NOT be of the same producer that inspected me. *
I have reviewed the Certified Naturally Grown mushroom certification standards, I understand them, and I will abide by them. If I have any questions I may contact CNG for clarification. *
You may use this space to tell us anything else you think we should know about your operation.