This research explores using edible mushrooms to create sustainable protein alternatives to meat. Scientists grew Pleurotus ostreatus (oyster mushroom) in industrial waste products to produce nutritious protein-rich biomass. This process could help address global protein demands while reducing environmental impact. Impacts on everyday life: • Provides a sustainable alternative to meat proteins • Helps reduce food industry waste by utilizing byproducts • Offers new protein options for vegetarian/vegan diets • Could help lower the carbon footprint of protein production • May lead to more affordable protein alternatives in the future