All Satohuone's products are cultivated by hand in a clean, controlled environment without any pesticides, additives or preservatives. All microgreens seeds are untreated and GMO-free. Production parameters are continuously monitored, lots are marked and documented. Good hygiene, food safety, and quality control are the cornerstones of successful cultivation and high-quality product.

Satohuone's mushrooms and microgreens are cultivated in vertical layers, reducing the need for cultivation area and keeping energy consumption low. Mushrooms are grown in up to 9 layers, microgreens in six, and there is additional storage space above the grow rooms.

Vertical farming also enables true hyperlocal production - Satohuone is only 6 kilometers away from the city center. Short transportation distances reduce emissions and bring the producer closer to customers. Locally produced food is also guaranteed to be fresh (which also reduces food waste).

Great efforts are made to minimize waste as efficiently as possible, but there will inevitably be surplus crops at times. Surplus mushrooms are dried for further processing, and excess greens are donated to the church-run food bank, from where they are given to those in need of food assistance.

As mushrooms grow, they produce carbon dioxide, just like we humans do. Plants, on the other hand, utilize carbon dioxide during photosynthesis. Satohuone recycles the carbon dioxide produced by mushrooms for the benefit of the microgreens. This process further reduces the carbon footprint and enhances the growth of the greens. <3

Spent mushroom substrates are recycled at AhlmanEdu vocational school as part of the FUSILLI project, where they are transformed into bioactive compost and soil conditioner. From spring to autumn, the spent substrates are also available for purchase. In addition to improving the soil health, they continue to produce abundant mushrooms!

Mushrooms are cultivated in straw pellets, an underutilized by-product of the grain industry. Microgreens are grown on hemp fiber mats, made from unused by-products of the hemp industry. One person's trash is another person's treasure.

Satohuone predominantly uses recycled coated cardboard boxes as product packaging. When these cardboard packages are recycled, the coating is separated, and both the coating and the cardboard are recycled for use in new products. Large 1.5 kg mushroom boxes used for restaurant deliveries are collected from grocery stores, washed, and reused.

The growing season in Finland is short. Indoor cultivation allows for a year-round harvest, unaffected by weather conditions. Controlled and optimized growing conditions ensure high-quality products, eliminating the risk of crop loss due to fluctuating weather conditions or pests.

Energy consumption is minimized using air-source heat pumps, LED lights, and optimized use of space. Additionally, the growing mycelium of the mushrooms generates a significant amount of heat, which is utilized for heating the building.