We outsmart existing system’s frontiers and drive positive evolution
We are tackling real challenges related to manufacturing, business operations, and consumer behavior, and we are addressing them hands-on with innovative and entrepreneurial practices and methods.
Inspired by the art of cooking, artists, scientists, history, pioneers and nature, we are developing solutions and possible futures that we are bringing to live!
Empowering Women and Food Innovation: A Recap of the Kickass Ladies X HYPHE Network Spring Party
Organized by the HYPHE Network in partnership with Kickass Ladies, our Spring party gathered 50 exceptional women for an evening of camaraderie and celebration. From entrepreneurs to professionals, each attendee brought their unique perspective and expertise to the event.
The evening featured a pitch stage where guests had the opportunity to showcase their businesses and passions. It was a platform for women to shine and share their stories, inspiring others with their journeys.
In addition to engaging presentations, the event showcased culinary delights from visionary manufacturers who share our commitment to innovation and progress. We supported food startups and co-created dishes that represent HYPHE's vision of the year 2100, integrating sustainability, health, and taste into every bite.
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The evening featured a pitch stage where guests had the opportunity to showcase their businesses and passions. It was a platform for women to shine and share their stories, inspiring others with their journeys.
In addition to engaging presentations, the event showcased culinary delights from visionary manufacturers who share our commitment to innovation and progress. We supported food startups and co-created dishes that represent HYPHE's vision of the year 2100, integrating sustainability, health, and taste into every bite.
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The Spring Party was a testament to the power of community and collaboration among women. It provided a platform for networking, inspiration, and empowerment.
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Tatjana Nebel - Initiator & Organizer
Rita Barracha - Moderator
Noemi Kaufmann - Moderator
Nora Wassermann - Operations
Savoring the Past, Contemplating the Future
The [CAL-DAY-RAH-DAH] Supper Club, led by artist Inês Barracha, offered a unique blend of gastronomy and art. The inaugural event, themed "Saturnalia," features a curated dinner by Chef João Oliveira. Participants interact creatively, combining historical insights on Algarve's Roman past with reflections on contemporary issues like genetic editing in agriculture. learn more
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The event is not just about food; it's a multi-sensorial experience where participants creatively interact during the meal. Inês Barracha, along with special guest Sara Baga, combines historical facts about the development of the Algarve and Portimão during the Roman Empire with reflections on contemporary global issues, particularly the legislative proposal for genetic editing organisms (GMOs), focusing on seeds and agriculture.
The artists creatively interpret the cult of Saturn, the god of agriculture, inviting attendees to journey into the past and future. The goal is to collectively dream up possible solutions or simply enjoy the flavors that connect us to our heritage. However, the event carries an element of surprise and playfulness, reminiscent of the historical tradition of games, pranks, and laughter associated with Saturnalia. -
Supper Club events, curated by Inês Barracha and Chef João Oliveira, aim to create a speculative reflection on the past, present, and future of the Algarve region. Through immersive installations and themed performances, the gatherings explore Algarve culture, addressing current issues and fostering a deeper connection with the local and natural surroundings.
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Swiss Fungi from the woods
Local and sustainable sources of protein, health benefits and umami are very important pillows of future food systems. Understanding local, natural sources of fungi are the first step to unlock the potential of mycology. Ekaterina a certified Mushroom coach is guiding curious people to learn the art of mushroom picking learn more about her work
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Local and sustainable sources of protein and umami are one of the very important pillows of future food systems. Understanding local, natural sources of fungi are the first step to unlock the potential of mycology.
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Coaching the first steps of the complexity of collecting mushrooms.
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Learning about nature, self-sufficiency and the importance of a functioning ecosystem. Ekaterina started a side business guiding mushroom tours and selling Swiss forest mushrooms.
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Ekaterina Guldimann - certified mushroom coach
Planet earth 2100
11 Imagineers, artists, entrepreneurs and scientists, met for a thought experiment to imagine the future we want to build.
Picture a world where we've constructed Planet Earth a new, sculpting it into the vision of the future we've always dreamed of. In the year 2100, our planet is a masterpiece of sustainability, health, and abundance. Gone are the days of disease and environmental degradation; instead, we've crafted a world where every aspect of our food production and consumption is designed to nourish and thrive. From vibrant, localized food systems to innovative agricultural practices that honor the earth, we've built a foundation rooted in resilience and respect. Oceans teem with life, forests stretch as far as the eye can see, and every individual has the knowledge and tools to cultivate their own sustenance. It's a future where every meal is a celebration of our collective commitment to a healthier, happier world. Join us as we continue to build, innovate, and create a brighter tomorrow for generations to come.
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By imagining the year 2100 we make the future we imagine more tangible.
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Time and the power of imagineering. By using the philosophical experiment the “Veil of Ignorance”, we imagined a world that is bad for everyones health and the bad for the planet and also a world tha tis good for everyones health and the planet.
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We created around 100 ideas for a planet we want to build as inspiration and to work towards.
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Inspiration for the group and concrete projects we are working on
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Dr. Evelyn Wolfram
Rita Barracha
Noemi Kaufmann
Polina Suppé
Nora Wassermann
Ines Barracha
Karen Widmer
Daiana Tarica
Petra Staudenmaier
Tatjana Nebel - Facilitator & Workshop Design
Gisela Andrade - Workshop Design
Letter to my daughter in 2100
A letter I wrote to my daughter in 2023 for the occasion of her 79th birthday in 2100!
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This letter is a formulated statement of Tatjana Nebels purpose, vision and mission why she founded HYPHE.
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A letter to Tatjanas daughter to her 79th birthday in 2100!
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As inspiration for others and as foundation to start the association HYPHE.
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Tatjana Nebel - Author
herbling
We created a fun, healthy and sustainable non alcoholic drink to celebrate for one of Switzerlands most loved and trusted brands.
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Alcohol and sugary drink cause many diseases. How to create a fun drink, that you can celebrate with, healthy & sustainable?
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Agile product development in a lean startup practices, investment from sponsor, intra & Entrepreneurs, Artists, chefs, Fermentation and local ingredients. Worked together with ZHAW for production of the pilot batch.
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We created as a network of intrapreneurs & artists a non alcoholic fun and sustainable drink from herb side-streams and local ingredients. We aimed for as little sugar as possible and worked constantly on health improvements.
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Supporting an entrepreneurial culture within the organisation, learning how to build in a startup way, very fast, cost efficient product development, set a seed for future development with testing a new market and created a gen y/gen z targeted product for vegans that can be served in vegan restaurants. Tested crowdfunding for market tests.
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Luca Müller - Product
Rita & Inês Barracha - Art direction
Dr. Evelyn Wolfram - Science
Linas Buntinas - Operations
Tatjana Nebel - Project coordination
Yentl Spiteri - Photo’s
Sophie Grossmann - Crowdfounding video
Anna Herbst - Copywriting
