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.

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

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