The main purpose of this study is to analyze the relationships between open innovation strategies (inbound open innovation and outbound open innovation), application levels and innovative and economic performance of the food industry. The literature suggests that open innovation that may arise at various levels of the production process such as idea generation, development and commercialization might be influenced by the stakeholders and might significantly affect the firm productivity which is measured with innovative and economic performance. This study is based on tests of various hypotheses related to the effects of open innovation strategies and levels. Data set used in the econometric analyses is obtained through the field survey carried out in 146 food firms. One of the main empirical findings suggests that firms' open innovation strategy is not the sole determining factor on open innovation level. Another finding is that open innovation that arises during idea generation has a positive impact on innovative performance of the firm.