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Foresight

Anticipate what’s emerging

Anticipatory intelligence for organisations navigating uncertain futures. Through TRANSFORM — our APF Ingenuity Award–winning method — and our academically-trained practice, we help governments, brands, and the futures community itself see the shifts that won't show up in standard scans. From scenario studies to participatory dinners that let teams taste the future, foresight at Mycelium is rigorous and embodied.

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Case Studies
Diaspora & Supplier Futures — Live Inquiry
Diaspora & Supplier Futures — Live Inquiry

Mycelium's live foresight inquiry into how diasporas reshape food supply chains — 100+ field signals from a global practitioner network, ongoing.

Dubai Future Forum — Shifting Terrains
Dubai Future Forum — Shifting Terrains

Mycelium brought TRANSFORM to the Dubai Future Forum 2024 — Shifting Terrains, an immersive 3-hour workshop on climate migration and the future of food.

TRANSFORM × Focus Inside
TRANSFORM × Focus Inside

Mycelium used the TRANSFORM method to help the Focus Inside team reflect on the future of well-being through an embodied, participatory experience.

Navarra Sustainable Gastronomy Manifesto
Navarra 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.

Gastronomic Tourism Opportunities for Navarra
Gastronomic Tourism Opportunities for Navarra

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

Invisible — TRANSFORM Dinner 2100
Invisible — TRANSFORM Dinner 2100

Mycelium and Invisible staged a TRANSFORM dinner for IBEX35 executives — a 2100 train ride through climate scarcity, with edible artifacts.

Three orange boxes labeled 'Sun Food' with sunburst designs on a white background, all containing the text 'Solar-heating soups'.
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Strategy

Turn insight into decisions that ship

We help governments, brands, and institutions translate field signals into strategic moves — market entries, new products, regional positioning. Our practitioner network of 100+ chefs, producers, and researchers across 30+ countries gives us field-level intelligence that doesn't surface in standard reports — we've taken work from concept to retail shelves, from Eswatini to Spain.

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Case Studies
ITC × Eswatini Entrepreneurs
ITC × Eswatini Entrepreneurs

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.

Gastronomic Tourism Opportunities for Navarra
Gastronomic Tourism Opportunities for Navarra

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

Global Scanning of Natural Ingredients (Valrhona & SOSA)
Global Scanning of Natural Ingredients (Valrhona & SOSA)

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.

Wasted-Crops Products, Ecuador (Mashpi / Fundación Futuro)
Wasted-Crops Products, Ecuador (Mashpi / Fundación Futuro)

Retail-ready products from underused crops, now on Mashpi Lodge's weekly purchasing list — new income for 11 women producers, value for Ecuadorian conservation.

Microalgae Market Analysis
Microalgae Market Analysis

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

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Training and Education

Build the people who shape what's next

Workshops, curricula, and mentorship for change-makers in kitchens, companies, and classrooms. From sustainability frameworks for university gastronomy programmes to food-waste workshops, our learning design is co-built with the practitioners actually doing the work — not just talking about it.

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Case Studies
BCC Master's Entrepreneurship Course
BCC Master's Entrepreneurship Course

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.

RestoZero (EIT Food)
RestoZero (EIT Food)

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

Hospitality Programmes for Rural Ecuador (FUEGOS)
Hospitality Programmes for Rural Ecuador (FUEGOS)

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

Sustainability Framework for UCAB
Sustainability Framework for UCAB

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.

Hospitality Training for Employment Seekers (Santa Susana)
Hospitality Training for Employment Seekers (Santa Susana)

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