Mycelium Gastronomy Network

RESTO ZERO workshop, held on September 20, 2024, in Navarra, brought together students and experts to explore innovative solutions for reducing food waste in the HORECA sector. Through practical workshops and inspiring talks, participants learned sustainable techniques to transform "waste" into creative culinary dishes, driving a shift toward zero-waste practices in professional kitchens. https://lnkd.in/d2x8e-8R

RESTO ZERO Workshop Navarra 🌿 On September 20, 2024, we held RESTO - a hands-on event focused on new perspectives for innovatively reducing waste in the HORECA sector and beyond, and promoting a zero waste culture with students in the agrifood space. The event featured practical workshops where students created innovative dishes from commonly discarded ingredients, such as watermelon rind kimchi and whole broccoli salad. These activities demonstrated how creativity and efficient resource management can transform food waste into culinary opportunities. With busy hands and clear minds, participants engaged in ideating Product Innovation Creation & Sustainable Business Management solutions. The primary goal was to provide students with practical tools and knowledge to drive innovative and sustainable entrepreneurial initiatives, including efficient planning, waste measurement, intelligent menu design, and fostering a zero-waste culture in professional kitchens. Thank you to all our amazing speakers: 🔸Estefania Simón-Sasyk  🔸Dr. Paula Torán-Pereg 🔸María José Mantilla  🔸Víctor Quintilla Insta  🔸Elisabet Puiggròs 🔸María Teresa Muruzábal  . RESTO ZERO was made possible thanks to EIT Food and the European Union, in collaboration with the Public University of Navarra (UPNA) Tune into our Youtube channel to see all the talks - https://lnkd.in/dfkqd8uR

Constanza Díaz del Castillo Velásquez, @constanza_ddcv, is a Designer, Master's in Gastronomic Sciences, and Ph.D. candidate in sociology. She is also a professor researcher at Basque Culinary Center highlights the importance of understanding diverse issues within different food systems. She emphasizes incorporating queer perspectives and recognizing our interactions with nature and technology in these systems. Advocating for respectful and caring relationships, she urges an inclusive approach that goes beyond human perspectives, learning from microorganisms, technologies, and plants. Excerpt from our webinar “Feminist Future Food Systems” in the global #womenwhofutures conference. Full recording is available in the link https://lnkd.in/d88E-nQ7

Will you be in Rome 14-18 Oct?

Constanza Díaz del Castillo Velásquez, @constanza_ddcv, is a Designer, Master's in Gastronomic Sciences, and Ph.D. candidate in sociology. She is also a professor researcher at Basque Culinary Center highlights the importance of understanding diverse issues within different food systems. She emphasizes incorporating queer perspectives and recognizing our interactions with nature and technology in these systems. Advocating for respectful and caring relationships, she urges an inclusive approach that goes beyond human perspectives, learning from microorganisms, technologies, and plants. Excerpt from our webinar “Feminist Future Food Systems” in the global #womenwhofutures conference. Full recording is available in the link https://lnkd.in/d88E-nQ7

Knowledge Brokering is one of the ingredients of our secret sauce. We facilitate the exchange of information, ideas, and best practices in ways that make them more digestible and useful, and always connect our clients with the resources that lead to more optimal outcomes. Full episode available in the link https://lnkd.in/d5QnhMrM

Cristina Reni, Market Development and Network manager for the International Trade Center (ITC), a UN agency working with small and medium enterprises and a member of Mycelium Gastronomy Network, shares more on the trade and climate hurdles and opportunities that are fueling innovation in African markets. Excerpt from our joint webinar with @colabculinaria on Consumer Trends Globally. Full recording available in the link 👉🏻 https://lnkd.in/dY_Qjq3R

Jennifer Marsiglia Pastrana @jemarsipa, founder of @saboressaberes Corporation in Colombia, emphasizes that embracing care should not be seen as a weakness. She argues that care is often associated with traditional roles like midwifery and family but should be recognized as a powerful tool for ensuring justice and equitable access to resources. She believes that focusing solely on power and traditional roles overlooks the fundamental importance of care. Looking towards a feminist future means recognizing care as a source of strength and foundational to everything. Excerpt from our webinar “Feminist Future Food Systems” in the global #womenwhofutures conference. Full recording is available in the link https://lnkd.in/d-P_d4SM

Shifting the Lens: From Compliance to Ethical Anticipation. Our journey in strategic foresight unveils a crucial shift towards ethical innovation. In this video, Estefania explores the Intergenerational Fairness Framework, championing care for future generations and ecosystems. It's not just about compliance; it's about envisioning a truly sustainable future. Full episode available in the link ✍🏻 https://lnkd.in/dpgwD87U

Mycelium is a community and consultancy made up of independent experts like chefs, futurists, designers, and more. We operate as a decentralized, adaptable network, inspired by the mycelium structure. Our goal is to transform the food system, which generates $12 trillion in hidden costs and contributes to a third of global greenhouse gas emissions. We aim to make the food system local and globally informed, just, and regenerative. We work with private and public organizations on strategy, product development, and implementation, and we engage with citizens through educational initiatives. Full episode available in the link ✍🏻 https://lnkd.in/dF8wWccm