A process for obtaining a frozen packaged agricultural food product, characterized in that it comprises frozen vegetables and mushrooms, said process comprising the steps of: - performing a preventive chemical, physical and pedologic analysis of the soils intended for cultivation, in order to identify at least partially their composition, humidity and temperature and verify the absence of pathogens, infesting organisms and pollutants; - selecting, among natural seeds and mycelia, not genetically modified, the ones that are most suitable for the soil parameters identified previously; - performing iterated periodic checks of the cultivated vegetables and mushrooms, which grow after seeding, in order to detect diseases and/or infestations thereof; - circumscribing any plant protection treatment, to limited areas or minimizing the dosage thereof in view of the minimal incidence of the disease or infestation on the vegetables and mushrooms by using active ingredients selected among insecticides, herbicides, acaricides, limacides and fungicides; - proximate to the harvest period, performing iterated periodic spot checks of the cultivated vegetables and mushrooms in order to measure the residual concentration of active plant protection ingredients; - upon detection of the residual concentration of each active plant protection ingredient lower than a predefined threshold of 0.01 mg/kg, harvesting the cultivated vegetables and mushrooms, - subjecting the vegetables and mushrooms to a thermo-mechanical treatment for the separation of an intermediate product, which has a residual concentration of each active plant protection ingredient lower than the predefined threshold, from a waste intended for an industrial transformation with low environmental impact; - placing the intermediate product within a container constituted at least partially by at least one material selected among ethylene vinyl alcohols (EVOH), polyamide, polyethylene, lignin, Cartene, corn-derived polymers, plant-derived cellulose, paper, cardboard, said container being of a type that can be recycled at least partially, is resistant to microwaves and therefore suitable to be used as a cooking vessel and as a plate in which said vegetables contained therein are consumed after microwave cooking, - thereby obtaining a packaged agricultural food product, and - applying a freezing step. - performing a preventive chemical, physical and pedologic analysis of the soils intended for cultivation, in order to identify at least partially their composition, humidity and temperature and verify the absence of pathogens, infesting organisms and pollutants; - selecting, among natural seeds and mycelia, not genetically modified, the ones that are most suitable for the soil parameters identified previously; - performing iterated periodic checks of the cultivated vegetables and mushrooms, which grow after seeding, in order to detect diseases and/or infestations thereof; - circumscribing any plant protection treatment, to limited areas or minimizing the dosage thereof in view of the minimal incidence of the disease or infestation on the vegetables and mushrooms by using active ingredients selected among insecticides, herbicides, acaricides, limacides and fungicides; - proximate to the harvest period, performing iterated periodic spot checks of the cultivated vegetables and mushrooms in order to measure the residual concentration of active plant protection ingredients; - upon detection of the residual concentration of each active plant protection ingredient lower than a predefined threshold of 0.01 mg/kg, harvesting the cultivated vegetables and mushrooms, - subjecting the vegetables and mushrooms to a thermo-mechanical treatment for the separation of an intermediate product, which has a residual concentration of each active plant protection ingredient lower than the predefined threshold, from a waste intended for an industrial transformation with low environmental impact; - placing the intermediate product within a container constituted at least partially by at least one material selected among ethylene vinyl alcohols (EVOH), polyamide, polyethylene, lignin, Cartene, corn-derived polymers, plant-derived cellulose, paper, cardboard, said container being of a type that can be recycled at least partially, is resistant to microwaves and therefore suitable to be used as a cooking vessel and as a plate in which said vegetables contained therein are consumed after microwave cooking, - thereby obtaining a packaged agricultural food product, and - applying a freezing step.