Mycelium Gastronomy on the ethics of food innovation

Estefania Simon-Sasyk is a Michelin-trained chef. After leading kitchens across Asia, South America, and Europe, her desire to make a broader impact led her to founding the innovation and new product development consultancy Mycelium Gastronomy . Mycelium takes a unique approach to innovation management focusing on ethics and diversity of perspective to tackle critical issues around health, sustainability, and regional economic development. Join Analisa Winther and Estefanis as they discuss the ethics of new product development and agrifood innovation. What we cover: The next frontier for corporate innovation How Estefania went from working in Bali to the Basque Culinary Center and then founding Mycelium Gastronomy. The importance of collaboration to create lasting impact Inter-generational framework for innovation Innovation, diversity, and long-term thinking in organizational decision-making. Why lived experiences is the new google Aligning business and social impact in a corporate environment Connect with Mycelium Gastronomy Want to connect with Estefania?

You can listen to Mycelium Gastronomy on the ethics of food innovation online on Radio and Podcast. Open the player on this page to stream the available audio.

Mycelium Gastronomy on the ethics of food innovation is an episode from Nordic FoodTech by Analisa Winther.

This episode is 01:02:55 long.

This episode was published on Mar 22, 2024.

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