Project

The Mycelium House

Country

Spain

“How can a plant-based diet revolutionize our relationship with food and sustainability?” Elsa Gil explores this in ‘The Mycelium House.’ Her project showcases nutritious and delicious plant-based meals, focusing on fermentation to create tempeh, kombucha, and cashew cheeses. Gil goes further, transforming food waste and experimental failures into biomaterials for new sustainable creations. As a Spanish biodesigner, she aims to redefine design philosophy to foster symbiosis with the Earth, considering herself part of a full ecosystem interconnected with other organisms. Her work epitomizes a holistic approach to food, sustainability, and design.