Social Innovation

Contributing to development & green transitions

Understanding gastronomy as a value chain & the diversity of our members unlocks uncommon opportunities for effective change-making. Meaningful cross-pollination & leveraging our collective intelligence

• Theory of change & preferred futures

• Added value for agri-food chain products

• Empowering people in the kitchen for improved nutrition & self-esteem

• Leveraging technology in meaningful ways

Product Innovation

Standardising & scaling gastronomic creativity

Mycelium brings a breath of fresh air to the food industry, mainly composed by highly specialised professionals whose passions range from food to birdwatching. Chefs hold the opposite position: executing hundreds of recipes, close to the ingredients & the consumer.

• A unique methodology of chef-food technologist new product development

• Emerging trends & fringe view

• Insights from chefs on products from a global platform

• Networked new product ideations & creativity

Strategy

Understand how your high-level strategy can be brought to reality, its main opportunities, challenges, and possible avenues for piloting. Bridging top-down with bottom-up.

Product /Program Development

Tap into our network and expertise to test out ideas in the world.

Training

Access world-class experts from the top universities, agencies, and restaurants in the world for classes and mentoring tailored to your needs.