Estefania Simon-Sasyk is the founder and principal of Mycelium Gastronomy Network, a global network using food and gastronomy as a lens for addressing complex challenges and creating change.She describes her origin story as one of movement—and that thread runs through much of our conversation.In this episode, we talk about how movement shapes perspective, finding stability in unexpected places, the education that comes from working in kitchens, seeing food as part of a much larger system, and why complex problems benefit from a diversity of experiences and perspectives.About Estefania Simon-Sasyk:Estefania Simon-Sasyk is the founder of Mycelium Gastronomy Network, a global network of practitioners using gastronomy to address complex challenges across food systems, business, communities, and society.After more than a decade working in professional kitchens around the world, she transitioned from cooking into food innovation, research, foresight, and regional development. Her work has since spanned projects with governments, universities, food companies, NGOs, farmers, and communities across multiple continents.Through Mycelium, Estefania brings together practitioners from diverse disciplines, cultures, and lived experiences to approach food not simply as something we eat, but as a system connected to health, culture, education, sustainability, economic development, and social change. She holds a Master of Science in Innovation and Entrepreneurship from HEC Paris and is an award-winning futurist.Find out more about Estefania:- Website: https://www.myceliumgastronomy.com/LinkedIn: Estefania Simon-SasykTo learn more, visit:https://www.linkedin.com/in/jason-shupp-18b4619b/Listen to more episodes on Mission Matters:https://missionmatters.com/author/Jason-Shupp/