Nordic Foodtech

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 enviro