On the ethics of Food Innovation

Written By Estefania Simon Sasyk

We were invited to Analisa Winther’s Future Food Podcast to discuss what ethical new products & services look like in the Food industry.

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

Without further ado, please have a listen!

And if you’re interested in implementing Intergenerational Fairness in your organization, please reach out. We can help you embed this framework in your organization.

Estefania Simon Sasyk
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