MYCO-LOOP turns the kitchen scraps a household already discards into the substrate for its own mushrooms. Optical sensors read the moisture and density of each load, a sealed high-pressure micro-chamber sterilizes it, and mycelium is injected under sensor control, so no pre-made grow block has to be purchased. The transparent chamber then holds a climate targeting 24°C and 85% RH with regulated airflow, while a connected app scores environment balance, tracks weekly growth, and carries a grow recipe for each species: oyster in 12 to 16 days, shiitake and lion's mane over longer cycles. A multi-stage HEPA and activated-charcoal module keeps the process odorless on an open counter. One input yields two outputs — edible mushrooms and compost from the spent substrate — so a household that used to send scraps out now harvests food at home without a garden.