E D U C A T I O N & C A P A C I T Y B U I L D I N G

Build the people who shape what's next.

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Real industry change happens through the people inside it. We design learning experiences for the kitchens, companies, and classrooms training the next generation of food-system practitioners — and for the people already in post who need new capabilities to navigate what's coming.

Every programme is co-built with practitioners from our network and the learners, which means participants learn from people doing the work, not just describing it and they find actionable tools for their challenges.

We've designed full sustainability frameworks for university gastronomy programmes in Venezuela; co-created three hospitality education programmes for rural Ecuador with Fundación FUEGOS; built safe-space formats for agrifood students to tackle food-waste solutions through EIT Food and the EU; trained employment-seekers in the Catalan hospitality industry; delivered sustainability programmes for corporate teams at Griffith Foods; and led standalone lectures and workshops at universities and institutions from the Culinary Institute of Barcelona to Emory and PUCP.

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What we deliver

Curriculum design — integrating sustainability, foresight, and innovation into existing gastronomy, hospitality, and food-science programmes.
Workshops & applied trainings — short-form, deeply applied formats for industry teams, NGOs, and institutions, including food-waste workshops for EIT Food and Fundación AN.
Mentorship & capacity building — train-the-trainer formats and frameworks institutions can run themselves after we leave.
Speaking & guest teaching — foresight, food futures, decolonial gastronomy, and AI in the kitchen, for cohorts, conferences, and industry events.

Workshops & Trainings

Intending to transform the food industry’s operations of the future, we create curated programs and immersive workshops. They are prepared and presented by domain experts and tailored for food industry businesses, restaurants, hotels (HORECA), and universities. We foster creativity and open-mindedness through informative lectures, project-based learning, and comprehensive courses.

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Some of our programs:

Orientation Speed Training for Back-of-House (BOH) and Front-of-House (FOH) Staff
Sustainable Food Business Setup
Sustainable Product Development
Foresight Methodologies Trainings for Food Companies
Innovation Sessions for Food Companies
Exploring the Future of Food
Sustainability—Towards a more profitable and climate-smart company
Green Housing Innovation
Food Futures—Building foresight competencies in food businesses

Curriculum Design

We leverage our network's extensive academic background from leading global institutions to design pioneering programs tailored to your institution's needs and objectives.

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In-person and remote Trainings on Unique Skills

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Our selected programs provide immersive learning experiences of tailored, unique content that bridge the gap between theory and practice. Through inclusive active learning strategies and a participatory design focus, we create an atmosphere that encourages collaboration and a didactic and more efficient hands-on experience.

Download our curriculums here:

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Sustainability—Towards a more profitable and climate-smart company

In partnership with Julie Meneses, Ph.D.

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Food Futures—Building foresight competencies in food businesses

In partnership with Plural Futures

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Green Housing Innovation—Exploring all innovation avenues for your organization

In partnership with Okra

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Our Approach

We design unique educational journeys with tailored content fitted for individual learning requirements, ensuring more engaging and personalized experiences.

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1. Human-Centered Methodology

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Our inclusive active learning strategies include participation, collaboration, and hands-on experiences that empower each student to contribute in their own way, sharing insights and collectively driving progress. Our commitment to diversity and open dialogue create ideal environments for learning and innovation.

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2. Active Learning Strategy

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3. Participatory Design

Our workshops and courses are crafted using participatory principles, involving learners in the process, ensuring relevance, fostering ownership and connection, and making the material more applicable in grassroots scenarios.

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A diverse group of five people, including three women and two men, are gathered around a bulletin board in an office space, engaging in a discussion or presentation. They are smiling and appear collaborative.

A woman with dark hair wearing a pink and black patterned top is sitting at a table, measuring a round embroidery hoop. The table is decorated with a large bouquet of purple and green flowers, and several empty glasses and silverware are placed on the table.

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We apply practical learning through the integration of real-life experiences and case studies, bridging the gap between theory and practice, and enriching the learning journey.

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4. Real-Life Insights

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Need to build a capability your team doesn't yet have?

From full curriculum redesigns to short-form team workshops, we co-design learning experiences with the practitioners actually doing the work — so participants leave with applicable tools, not just frameworks.

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Case Studies

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)

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)

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

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)

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