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.

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.

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.