Wild mushroom picking in Eastern Europe is more than a tradition. It is a social event. Every year, in late summer and early fall, thousands of people roam the woods for the biggest, most perfect specimens. They take their children along to teach them which mushrooms are edible and which are poisonous, which are ripe and which should be left for another week or so, passing on generations-old teachings and care for the woods. In the evenings, families share their harvest around a plateful of tasty, butter-fried delicacies. Together, they celebrate their love for the forests, sharing the best spots they found and recalling the animals or birds they sighted along the way.
Forests are among the most valuable treasures on earth: they supply energy from timber, help with water regulation, soil protection and biodiversity conservation. Yet in traditional forest management, trees are still primarily viewed as a source of wood. All other products derived from wooded lands—such as honey, mushrooms, lichens, berries, medicinal and aromatic plants, as well as any other products extracted from forests for human use—are considered of secondary importance.
Non-timber forest resources, however, have far-reaching benefits for millions of households, both in terms of subsistence and income. These by-products go into food and everyday items like cosmetics or medicines. The protection of their environment is therefore a vital need. Continue reading “Rooting for a sustainable future: how forest resources can help tackle climate change and air pollution”