Natural Dyer,Artisan & Bio-Material Researcher - COGNAC
Nature’s Network: in Cognac with Mycelium
In Cognac, Parmeet Kaur's Nature’s Network project is transforming the local landscape by using mycelium—a network of fungal filaments—to create sustainable materials from organic waste. Far beyond its culinary uses, mycelium offers a groundbreaking way to repurpose sawdust and other byproducts into innovative products.
Parmeet’s work aims mycelium's potential as a versatile material for design and agriculture. By partnering with local barrel makers, she turns sawdust into eco-friendly materials, such as acoustic panels and packaging. This initiative highlights how mycelium can replace traditional materials, offering a sustainable alternative that supports a circular economy.
Future Vision:
Exploring Economic Growth: Parmeet is researching how mycelium-based products could be developed in the Cognac region, recognizing the need for collaboration with local partners.
Investigating Agricultural Innovation: She is exploring the potential of mycelium to replace plastic vineyard covers, offering better insulation and improving soil health. For colder regions, she is considering combining mycelium with straw or shredded oak whips to enhance water resistance and protect vineyard bark and roots during winter.
Community Engagement: Parmeet is working with local artisans, designers, and winegrowers to build a sustainable network and explore these possibilities together. She encourages barrel makers to consider incorporating waste management solutions on their premises using mycelium.