Our work as Mycelium.
We helped stakeholders create Navarra’s Sustainable Gastronomy Manifesto
A project for Navarra Government Tourism Board in Spain.
We designed a framework to weave in Sustainability in every course of LAGA.
A project for Universidad Católica Andrés Bello in Venezuela.
We unveiled natural ingredients with special properties for the food industry.
A project for Valrhona and SOSA
We helped stakeholders envision a new gastronomic tourism for Navarra.
A project for Navarra Government Tourism Board in Spain
We found business opportunities for microalgae in the Food Industry in France, Spain and Germany
A project for Lyfe Research Center in Lyon, France (formerly Institute Paul Bocuse)
We launched a course for people expecting to get up to speed in the kitchen.
A self-funded project.
We co-created three food & hospitality education programs tailored to Rural Ecuador
A project for Fundación FUEGOS in Ecuador
We co-created products that give value to wasted crops
A project for Fundación Futuro in Ecuador
Using Transform to reflect about well-being
A project for Focus Inside in Spain
We trained employment seekers to find jobs in the hospitality industry
A project for Santa Susana City Council's economic promotion department, in Girona, Spain.