Green Roof Solutions

Two building types, one climate system, tuned for mushrooms.

Whether it's a shipping container in a courtyard or an underused basement, the core build is the same: insulate, rack, automate, inoculate.

Refurbished shipping container growing room installed outside a restaurant with insulated panelling

Container Grow Rooms

For sites without spare interior space

A refurbished shipping container works well when there's no basement or storeroom to convert, but there is a bit of yard, courtyard or loading area available. We insulate the shell, fit misting and ventilation, and finish the interior with washable panelling that holds up to daily humidity.

Containers are useful for organic shops especially, since the unit can sit right next to a produce counter and double as a visible growing display for customers, without needing to touch the existing building structure at all.

Delivered and positioned within a few weeks of the site survey
Insulated shell keeps energy use for climate control reasonable
Suitable where planning rules restrict interior alterations

Basement Conversions

Making use of the space you already have

Basements, disused cold stores and old cellar rooms tend to already have two things mushrooms want: cool, stable temperatures and low light. We check the existing walls for damp control, add vapour barriers where needed, then build racks around the room's actual shape rather than forcing a standard layout.

Because the structure already exists, basement conversions are usually the more direct route for restaurants and hotels with unused below-ground space, and they keep the growing room close to the kitchen for a shorter walk during service.

Works with existing plumbing and electrical routing where possible
Damp and drainage assessment included in the site survey
Racks custom-fitted to irregular basement shapes and columns

Converted basement mushroom growing room with insulated walls and rows of shelving

What actually goes inside

Racks, sensors, and the automation between them

Substrate racks

Galvanized steel shelving arranged to give every substrate block equal access to airflow and misting. Rack spacing is set per mushroom species, since oyster blocks need more clearance for fan-shaped caps than shiitake logs do.

Humidity automation

Ultrasonic misting or fogging systems hold humidity in the 80 to 95 percent range depending on species and growth stage, adjusting automatically as fruiting bodies mature and need slightly drier air before harvest.

Temperature and airflow control

Small refrigeration or heating units, paired with CO2 sensors and timed fans, keep the room within the narrow range mushrooms need. Fresh air exchange prevents CO2 buildup that would otherwise stunt cap formation.

Remote monitoring

Every room reports humidity, temperature and CO2 back to our team continuously. If a reading drifts outside range, we get an alert before your kitchen staff would ever notice a problem in the harvest.

Choosing what to grow

Species selection depends on your kitchen and your room

Oyster mushrooms are usually the starting point: fast growing, forgiving of small climate swings, and productive within a compact rack footprint. Shiitake take longer per cycle but hold well once harvested, which suits hotel kitchens with less predictable daily demand. Lion's mane needs steadier humidity but appeals to kitchens building a dish around its texture.

We usually recommend starting with one or two species in the first few months, then expanding the rack plan once your kitchen has a rhythm with daily harvesting and the automation is holding steady on its own.

Macro shot of a fresh oyster mushroom cluster with visible gills and cap texture

Have a container, cellar or cold store in mind?

Tell us roughly what the space looks like and we can talk through whether a rack layout and climate system would fit comfortably.

Start the conversation