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.

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

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

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