What we’ve done, where we’ve been.

Our Member’s Selected Works

Document titled "Cooking Babylonian" with subtitle "An appetite for the past — NYU, ISAW April 30th, 2018." Features text listing authors of Babylonian recipes and two photographs: one of people cooking in a kitchen, and another of various ingredients and utensils on a countertop.

Cooking Babylonian

Decoding the oldest recipes in the history of mankind (Harvard University)

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Laptop, smartphone, and a piece of clothing on a rumpled bed.

In bed with social

Featured in Marie Dollé’s newsletter

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A woman in a purple dress stands on stage in front of a large projection screen, with decorative plants and a wooden shelf with various items behind her, at an indoor event.

Futuros de Transformación

X Jornada de Sostenibilidad, Basque Culinary Center

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El futuro es delicioso

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Green background with text in white and yellow reading 'Towards Personalized Gastronomy 2050' and logos of Basque Culinary Center and BCC Innovation.

Towards Personalized Gastronomy 2050.

Our work with BCCInnovation

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Array of various Asian dishes on white plates and bowls on a black table with condiments and utensils in the background.

Sweden Foodtech’s Mycorena team.

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Cover page of a report titled 'Future of Food Report for 2050', based on a London event, with logos for Basque Culinary Center, Irc, and BCC Innovation, in a red and orange color scheme.

Future Food Report for 2050

Our work with BCCInnovation.

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A man with glasses and a beard sitting on a white couch, holding papers, during the Sweden Foodtech Big Meet conference. Behind him, large screens show two smiling women in a virtual meeting. There is a husky dog lying on the floor in front of him, and on the wall, there is a sign that reads 'Sweden Foodtech Big Meet' with colorful geometric shapes.

A conversation on personalised nutrition

Star chef Mathias Dahlgren and chef Estefanía Simón-Sasyk

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A digital research platform shows a fingerprint with segments labeled Water, Food, Energy, Governance, Mismatch, Asymmetry, Stakeholder, and Communication, each associated with different scientific disciplines.

Understanding barriers to collaborative governance for the food-energy-water nexus: The case of Phoenix, Arizona

By J. Leah Jones, Dave D. White

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A webpage showing an article titled 'Tra Shining e Wes Anderson' with a subheading about fermentation, authored by Riccardo Astolfi, published on March 24. The webpage has a navigation menu with links to Home, Perchè Sprouting Dots?, and Archive. The background features a painting of a building in a mountainous landscape. Below the main article, there are additional articles about plant growth and an indoor market.

A newsletter on the world of food startups called "Sprouting Dots"

By Riccardo Astolfi

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Overhead view of a dark wooden table set with a black plate featuring a gourmet dish, a wine glass with red wine, a fork and knife on a dark napkin, and a decorative glass sculpture resembling a deer with antlers.

Innovative, hyperlocal regional development for living food systems

By Lukas Dillinger

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Vineyard fields at sunset with the word 'COMPASS' and the phrase 'The Global Voice of Professional Futurists' overlaid. The bottom text reads 'Food and Futures' and the logo of the Association of Professional Futurists is in the bottom right corner.

Safe Spaces to Chart Collective Futures

By Estefania Simom

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Cover page of a report titled 'Gastronomy 360°: Four post COVID-19 scenarios' with logos of Inn BCC Innovation and Basque Culinary Center, featuring aerial view of city streets at night with illuminated cars and buildings.

A Gastronomy 306: 4 post-covid scenarios

By Estefania Simon-Sasyk

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Women harvesting rice in a green field, holding bundles of rice plants, with others in the background holding umbrellas in the rain.

By Estefania Simon-Sasyk

READ it here