A practitioner-led network turning gastronomic knowledge into strategic decisions.
We solve food-related problems in exceptional ways.
We are a network of multidisciplinary professionals seeking to create a more sustainable food industry. Together, we can transform how we approach, process, distribute, and understand food.
Our dynamic network of innovators from across the globe are driven to design groundbreaking solutions that tackle systemic food issues at their core.
We are up to the challenge!
Companies we’ve worked with
Our Services
FORESIGHT — Anticipate what’s emerging
Anticipatory intelligence for organisations navigating uncertain futures. Through TRANSFORM — our APF Ingenuity Award–winning method — and our academically-trained practice, we help governments, brands, and the futures community itself see the shifts that won't show up in standard scans. From scenario studies to participatory dinners that let teams taste the future, foresight at Mycelium is rigorous and embodied.
STRATEGY— Turn insight into decisions that ship
We help governments, brands, and institutions translate field signals into strategic moves — market entries, new products, regional positioning. Our practitioner network of 100+ chefs, producers, and researchers across 30+ countries gives us field-level intelligence that doesn't surface in standard reports — we've taken work from concept to retail shelves, from Eswatini to Spain.
TRAINING AND EDUCATION — Build the people who shape what's next
Workshops, curricula, and mentorship for change-makers in kitchens, companies, and classrooms. From sustainability frameworks for university gastronomy programmes to food-waste workshops, our learning design is co-built with the practitioners actually doing the work — not just talking about it.
Our Secret Recipe
Be the Change
Meaningful collaboration can redefine what's possible, leading to rich innovation and revolutionary solutions. Our team is a collective of experts from diverse fields – from chefs and food technologists to sensory scientists, journalists, and artists – each contributing distinct viewpoints to our work.
Are you interested in hiring us for a project?
Case Studies
Three editions of a 80-hour entrepreneurship course at the Master in Gastronomic Sciences — six classes from "I have an idea" to a Value Proposition document and video pitch, with top projects advancing to a Bootcamp.