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

click on the image to expand

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