Open Innovation for Food System Transformation, Decoding Consumers’ Food Behaviors

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Episode Description

EIT Food’s Adam Adamek shares why open innovation is essential to solving food system challenges—and how startups, corporates, and researchers can collaborate more effectively to turn breakthrough science into real-world impact. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

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Featured Guests

Adam Adamek PhD.

Adam Adamek, PhD, is director of innovation and business transformation at EIT Food, where he oversees a €40 million portfolio focused on scaling sustainable food solutions through cross-sector collaboration. With a background spanning academia, startups, and industry, Adamek helps innovators bridge the gap between science and market success by aligning technology, consumer needs, and investment strategy.
June Jo Lee Author and food ethnographer

June Jo Lee is an author and food ethnographer, who works with food companies around the world, helping them better understand their customers by using the tools of food ethnography. She has degrees from The University of Texas at Austin, Yonsei University, and the Harvard Kenneth C. Griffin Graduate School of Arts and Sciences.

Omnivore

IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.

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