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

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

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.