Estefania Simon-Sasyk is a Michelin-trained chef turned futurist.
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.
In this episode, Analisa and Estefania discuss the ethics of new product development and agrifood innovation including:
Why ethics is the next frontier for corporate innovation
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
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