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.

Mycelium's live foresight inquiry into how diasporas reshape food supply chains — 100+ field signals from a global practitioner network, ongoing.

Mycelium brought TRANSFORM to the Dubai Future Forum 2024 — Shifting Terrains, an immersive 3-hour workshop on climate migration and the future of food.

A safe-space programme where agrifood students prototyped solutions to food waste — Mycelium with EIT Food, the EU and Universidad Pública de Navarra.

Mycelium worked with the UN's International Trade Centre and Eswatini entrepreneurs to develop new food products — two of which are now on retail shelves.

Three food and hospitality education programmes co-designed for rural Ecuador, tailored to the region's communities and needs.

Mycelium used the TRANSFORM method to help the Focus Inside team reflect on the future of well-being through an embodied, participatory experience.

Mycelium used the TRANSFORM method to bring chefs, farmers and institutions together to co-create Navarra's Sustainable Gastronomy Manifesto — signed and presented at FITUR.

A bottom-up gastronomic tourism strategy for Navarra — defining the priority areas that later shaped the region's Sustainable Gastronomy Manifesto.

Mycelium and Invisible staged a TRANSFORM dinner for IBEX35 executives — a 2100 train ride through climate scarcity, with edible artifacts.

Mycelium designed a framework that weaves sustainability through every course of UCAB's gastronomy degree (LAGA) in Venezuela — embedded as a transversal, not an add-on.

Mycelium scanned the globe for natural ingredients with special functional properties — a co-exploration project for two of Europe's leading fine-food houses, Valrhona and SOSA.

Mycelium trained employment-seekers for jobs in the hospitality industry — a two-week culinary programme for Santa Susana City Council in Girona, Spain.

Retail-ready products from underused crops, now on Mashpi Lodge's weekly purchasing list — new income for 11 women producers, value for Ecuadorian conservation.

49 in-depth interviews across Spain, France and Germany — Mycelium mapped the path to mainstream adoption for microalgae as a food ingredient.