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

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

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

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

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

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

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

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