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Interview with Annelies Goedbloed

Haagse Zwam is about total sustainability: Local food production through coffee residue. We are using coffee residue; fresh, clean and local as a basic resource. We grow oyster mushrooms and create beautiful locally produced food.


Annelies starts smiling when I ask her what she was doing for a living before she started growing oyster mushrooms. She tells me she has been in the ICT industry for over 25 years. Eventually, her interest in a sustainable world moved her to cultivate oyster mushrooms, supported by her kids. Her son is a 4th year mechatronics student who designed and built the fogging machine to moist the mushrooms. Also her daughter, 3rd year student food science, helps her on a daily basis.


HaagseZwam emerged from the kitchen of Annelies Goedbloed, with the help of two Haagse Hogeschool students. It is where the first oyster mushrooms were lovingly nurtured and tasty, original recipes were devised. The students were part of the sustainability faculty and even had the key to her house, she tells me with a big smile. After the short period in the kitchen, Annelies finds a spot at Conceptors in Leidschendam for almost one and a half year. Since two weeks HaagseZwam and Annelies are part of The New Farm.


I ask Annelies what a typical week looks like. She explains she picks mushrooms, delivers and relocates the bags every day of the week. Furthermore, on Monday, Wednesday and Friday she goes out on the bike, collects the coffee residue and produce the substrate (the bags with the resource to grow the mushrooms).



HaagseZwam supplies oyster mushrooms to restaurants and markets. For example she mentions Eigenwijz in Voorburg and IdzHeerlijk in Rijswijk, who produce croquettes and bitterballen made from Annelies’s mushrooms, a typical Dutch delicacy. The HaagseZwam oyster mushrooms are also available at the Dak-Markt by Urban Farmers and at Rob de Hoog on the Rijswijk Markets every Saturday. Annelies, enthousiastly adds, a hip sustainable coffee bar at the Turfmarkt in The Hague. Their coffee residue is the reference material for her, turning coffee residue into growing resource. Additionally, Lebkov purchases Annelies’s oyster mushrooms and creates a delicious ‘broodje HaagseZwam’ (roll with oyster mushrooms).


Annelies starts shining when I ask her what it means to her to be part of The New Farm. Very exited she tells me conjunction of participants happens instaniously and she is now part of an eye-catching project. On top that, all the events taking place in The New Farm, are good exposure for the HaagseZwam. And, we have only just started, she emphasizes. When I ask her to elaborate on that she starts explaining to me about separating wastewater resulting in a substance with a high concentration of minerals. Good for the plants, she says. Furthermore, Annelies produces the left over growing base for the mushrooms (material in the bags) into mycelium, used to enrich compost. I am convinced the mineral rich substance, the mycelium combined with Annelies’s enthusiasm will make lots of other growers in The New Farm very happy.


For more information on the Haagse Zwam, go to


November 14, 2017|haagse zwam, the new farm, 

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