What we’ve done, where we’ve been.
Our Member’s Selected Works
Cooking Babylonian
Decoding the oldest recipes in the history of mankind (Harvard University)
In bed with social
Featured in Marie Dollé’s newsletter
Futuros de Transformación
X Jornada de Sostenibilidad, Basque Culinary Center
El futuro es delicioso
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Towards Personalized Gastronomy 2050.
Our work with BCCInnovation
Sweden Foodtech’s Mycorena team.
Future Food Report for 2050
Our work with BCCInnovation.
A conversation on personalised nutrition
Star chef Mathias Dahlgren and chef Estefanía Simón-Sasyk
Understanding barriers to collaborative governance for the food-energy-water nexus: The case of Phoenix, Arizona
By J. Leah Jones, Dave D. White
A newsletter on the world of food startups called "Sprouting Dots"
By Riccardo Astolfi
Innovative, hyperlocal regional development for living food systems
By Lukas Dillinger
Four Post-COVID 19 scenarios for Gastronomy
Our work with BCCInnovation.
A Gastronomy 306: 4 post-covid scenarios
By Estefania Simon-Sasyk