Oh For Food's Sake: Recent Episodes
Amy Wilkinson, Lucy Wager
Oh For Food’s Sake unravels the challenges faced when working in the food industry whether you are in an employed role or a business owner.
We are your hosts, Amy Wilkinson and Lucy Wager and offer you a new discussion drawn from our own experiences in the industry from stress, burnout and resilience to working with retailers, setting up on your own and much more.
There will also be guest interviews from our food industry network to explore these challenges further giving you a comprehensive offering of stories, tips and advice through this rewarding industry.
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
You would never run a production line without maintaining it. Yet many businesses are expecting people to operate at full capacity without the support, recovery, or development they need.
In this episode, I share what I am hearing from leaders and teams across food manufacturing and retail. Regardless of company size, sector, or role, the same themes keep appearing. People are tired. Teams are stretched. Leaders are being asked to deliver more with less.
We explore the wider challenges facing the industry, from rising costs and restructuring programmes to ongoing talent shortages and declining business confidence.
One of the biggest concerns is the impact these pressures are having on people. Burnout is increasing. Development budgets are being reduced. Teams are losing experienced colleagues while remaining employees absorb additional responsibilities.
I also discuss the hidden costs of short-term decision-making. Overpaying people to stay while under-investing in their development may solve an immediate problem, but it does little to build long-term engagement or capability.
There is a particular focus on what happens when people become stuck in survival mode. Creativity drops. Innovation slows. Confidence decreases. The energy needed to improve and move forward gets replaced by the need to simply get through the day.
We also look at the challenges facing the next generation entering the industry. If new talent sees stressed teams, limited development opportunities, and constant pressure, it becomes harder to attract and retain the people the industry needs.
Most importantly, this episode focuses on what leaders can do, even when budgets are tight.
Supporting people does not always require expensive wellbeing programmes or large-scale initiatives. Honest conversations, regular check-ins, appreciation, development opportunities, and simply acknowledging the reality people are facing can make a significant difference.
The external pressures may not be going away any time soon. But how leaders show up for their teams remains one of the most important choices they can make.
Timestamps
00:00 – Why people need maintenance just like production lines
00:40 – What leaders and teams are really saying right now
02:14 – Falling business confidence and growing cost pressures
04:14 – Mergers, acquisitions, and the human impact of restructuring
06:29 – Overpaying, under-developing, and the trapped talent challenge
08:16 – Why younger talent is leaving the industry
09:27 – The reality of stress and burnout in food manufacturing
10:52 – When food jobs become spreadsheet jobs
13:01 – Frozen budgets, paused projects, and industry-wide impact
13:55 – Survivors’ guilt and life after restructuring
15:34 – The commercial cost of burnout and knowledge loss
17:07 – How survival mode damages innovation and growth
19:34 – Why honesty matters more than corporate wellbeing initiatives
21:15 – Preventative maintenance for people, not just equipment
22:11 – Practical ways to support teams without additional budget
23:48 – Final reflections on leading through difficult times
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around resilience, leadership, and supporting people through change, here are a few places to continue the conversation.
Work with Fearless Foodie
Leadership development, resilience workshops, and team support tailored to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
The phrase "talent shortage" gets used a lot in food manufacturing and retail. But is there really a shortage of talent, or are we simply overlooking people who do not fit traditional expectations?
In this conversation, I’m joined by Rich Howell, founder of Marvel FMCG, to explore some of the biggest challenges facing recruitment in the food industry today.
We discuss the biases that continue to influence hiring decisions. Age, career gaps, industry background, and assumptions about what a successful career should look like can all prevent businesses from accessing exceptional people.
A major theme throughout the episode is the idea of the squiggly career. Many of the most capable people have taken sideways moves, stepped back for personal reasons, changed industries, or followed paths that do not fit a neat progression.
Rather than seeing these experiences as weaknesses, we discuss why they often build resilience, adaptability, and broader perspectives that businesses desperately need.
The conversation also looks at flexibility and how expectations around work have changed. Candidates are increasingly looking for roles that fit around their lives, while businesses continue to wrestle with how to attract and retain talent in a competitive market.
We explore Marvel FMCG’s approach to recruitment, including anonymised CVs and focusing on skills and potential rather than assumptions or labels.
There is also a strong message for hiring managers. The candidate experience matters. Small acts of communication, respect, and transparency can make a significant difference to how people experience your business and whether they choose to join it.
Ultimately, this episode is a challenge to rethink what talent really looks like and to recognise that some of the best people may not have the most obvious CVs.
Timestamps
00:00 – Is there really a talent shortage in the food industry?
02:43 – Building Marvel FMCG and becoming a force for good in recruitment
05:39 – Giving back through purpose-led recruitment
07:19 – Why the talent pool may be bigger than we think
09:48 – Looking beyond category experience and taking chances on people
13:31 – The reality of bias in recruitment, including ageism
16:31 – Career gaps, overqualified candidates, and flexible roles
19:50 – Is workplace flexibility moving forwards or backwards?
22:14 – Managing a five-generation workforce
27:11 – The candidate experience and where businesses get it wrong
29:00 – Why treating candidates like humans matters
34:27 – The strength of squiggly careers
35:46 – Building a more human approach to recruitment
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around recruitment, career development, and attracting great people into the food industry, here are a few places to continue the conversation.
Connect with Rich Howell
Follow Rich for insights on recruitment, talent attraction, leadership, and building people-first cultures in the food and FMCG sectors.
https://www.linkedin.com/in/rich-howell-fmcg-recruiter/
Marvel FMCG
Learn more about Marvel FMCG and their people-first approach to recruitment in the food and FMCG sectors.
https://marvelfmcg.co.uk/
Work with Fearless Foodies
Leadership development and team support tailored to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
Conflict often gets treated like something to avoid. But in reality, conflict is part of collaboration, decision-making, and working with other people.
In this episode, I start with a situation that will feel familiar to many people in food manufacturing and retail. You are sitting in a meeting, you have put time and effort into a project, and suddenly someone challenges your idea.
Your heart rate increases. Your mind starts racing. You feel defensive, frustrated, or tempted to shut down completely.
These reactions are not signs that you are bad at communication. They are human responses.
I explore the Thomas-Kilmann conflict model and the five conflict styles people naturally move towards under pressure: competing, avoiding, accommodating, compromising, and collaborating.
The important thing is that none of these styles are right or wrong. They all have strengths and risks. The challenge comes when we rely too heavily on one style and stop adapting to the situation in front of us.
I share examples of how each style can show up inside food businesses and the impact they can have on trust, credibility, and relationships.
We also explore practical shifts that can help in real-life situations. That might mean asking a question instead of withdrawing when you normally avoid conflict. It could mean holding your position a little longer if you usually accommodate everyone else. Or recognising when pushing harder is actually damaging the conversation.
The aim is not to become someone different. It is about becoming more aware of your own patterns and making small adjustments that strengthen relationships and improve outcomes.
I also introduce Fearless Influence as a practical way for teams to continue these conversations and better understand how conflict shapes communication and collaboration.
If you want stronger conversations, healthier challenge, and more confidence in meetings, this episode is a reminder that conflict does not have to damage relationships. Handled well, it can strengthen them.
Timestamps
00:00 – What happens physically when conflict shows up
01:20 – Understanding your default conflict response
03:19 – Introduction to the Thomas-Kilmann conflict model
03:40 – Competing style: strengths and risks
04:42 – Avoiding style: when it helps and when it hurts
06:12 – Accommodating style and the people-pleasing trap
07:19 – Compromising and why meeting halfway is not always best
09:27 – Collaborating and creating better outcomes
11:12 – Strengths and challenges of each style
12:04 – Practical ways to adjust your approach
15:16 – What to try in your next difficult meeting
15:54 – Why team awareness matters
16:22 – Final reflections on becoming bolder in conversations
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around communication, confidence, and navigating difficult conversations, here are a few places to continue the conversation.
Fearless Influence
Support designed to help individuals and teams build confidence, communicate more effectively, and create healthier conversations in food manufacturing and retail.
https://fearlessfoodies.co.uk
Recommended Reading
Never Split the Difference by Chris Voss
A practical guide to communication, negotiation, and understanding how people respond under pressure.
https://www.amazon.co.uk/Never-Split-Difference-Negotiating-Depended/dp/1847941494
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
Leadership often gets reduced to targets, results, and performance. But in food manufacturing and retail, where pressure is constant and expectations are high, how people feel at work can have a huge impact on what they achieve.
In this conversation, James shares his journey from working in kitchens to leading product and innovation teams at Sainsbury’s. Along the way, he experienced very different leadership styles and learned important lessons about the type of leader he wanted to become.
One of the strongest themes in this episode is trust. James reflects on moving away from the traditional “shouty chef” approach and realising that fear might drive short-term compliance, but it rarely creates sustainable performance.
We discuss what happens when leaders create environments where people feel safe to contribute, ask questions, and make mistakes without worrying about punishment.
There is also honesty around the reality of career changes and reinvention. Moving from kitchens into head office environments meant learning new skills, adapting to uncertainty, and becoming comfortable with being uncomfortable.
We also explore the relationship between resilience and support. Resilience should not mean expecting people to absorb endless pressure. Strong teams are built through trust, development, and helping people succeed rather than simply expecting more from them.
Another important discussion is around standards. Maintaining high expectations matters, but there is a difference between driving performance and creating anxiety.
James shares practical advice on helping people learn from mistakes rather than fear them, building intrinsic motivation within teams, and understanding the responsibility leaders have to shape someone’s experience of work.
The episode closes with a powerful reminder that treating people like humans is not a soft leadership approach. It is often the thing that creates the strongest teams.
Timestamps
00:00 – Why helping people feel valued and trusted matters
00:37 – The realities and pressures of food manufacturing and retail
01:52 – James’s journey into kitchens and early career lessons
05:18 – Reinvention and navigating career pivots
08:05 – Toxic kitchen cultures and choosing a different leadership approach
10:27 – Motivating through trust instead of fear
12:27 – Learning through setbacks and failures
14:45 – The connection between team culture and performance
16:40 – Leadership as a responsibility and privilege
20:16 – Creating environments where people can learn and take risks
24:20 – Support, training, and maintaining standards
26:19 – Accountability without creating fear
29:19 – Building intrinsic motivation within teams
33:05 – Challenging low-trust cultures
34:44 – Becoming comfortable with being uncomfortable
38:00 – Why being treated like a human matters at work
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around leadership, resilience, and building stronger team cultures, here are a few places to continue the conversation.
Connect with James Campbell
Follow James for insights on leadership, product innovation, and building high-performing teams.
https://www.linkedin.com/in/james-campbell-87b58023/
Work with Fearless Foodie
Leadership development and team support tailored to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
Supporting women in the food industry should not be seen as a nice to have. It is a commercial, cultural, and leadership priority.
In this live conversation, I’m joined by Tracy Southwell and Ross Dennison to talk honestly about what inclusion actually looks like in food manufacturing and retail.
We start with a reality many businesses are facing. Experienced people are retiring, skills shortages are growing, and attracting the next generation of talent is becoming harder. Keeping great people matters more than ever.
Tracy shares practical examples from March Foods of what supporting women looks like in real life. Not policies written in boardrooms, but meaningful changes on the factory floor. Flexible shifts. Wellness spaces. Job redesign. Cross-training. Conversations that happen before someone feels forced to leave.
One of the strongest parts of this discussion is what Tracy calls the “four M’s”. Maternity, menopause, miscarriage, and menstruation. Topics that have historically been uncomfortable in workplaces, but that affect retention, wellbeing, and performance every single day.
Ross brings a valuable perspective on allyship, sponsorship, and what it means for men to actively support women, not just agree with the idea of fairness. We discuss why influence matters, why calling out poor behaviour matters, and why creating opportunities for others should be seen as leadership, not activism.
We also go beyond gender. Diversity of thought, life experience, and background all shape stronger teams, better decision-making, and healthier cultures.
There is honesty throughout this episode about the realities of factory life, targets, shift patterns, and commercial pressure. But there is also optimism. Because small, practical changes can have a huge impact.
Whether it is creating more flexibility, supporting someone returning from maternity leave, or simply making it easier for people to speak openly about what they need, the message is clear.
Human workplaces build stronger businesses.
Timestamps
00:00 – Why retaining talented women matters for business growth
00:14 – Welcome and setting the tone for the live conversation
00:38 – Why supporting women strengthens the whole industry
01:06 – Human skills, AI, and the future of food manufacturing
02:31 – Personal motivations for championing women at work
06:06 – The “four M’s” and practical workplace adjustments
08:32 – Normalising conversations around periods, menopause, and more
09:26 – Practical changes at March Foods that support retention
12:44 – Leadership, values, and avoiding hiring people just like you
14:00 – Male allyship, sponsorship, and calling out poor behaviour
16:43 – Confidence, credibility, and authenticity for women leaders
18:19 – Vulnerability and bringing your full self to work
22:49 – Small changes on the factory floor that make a big impact
27:01 – Job shares, flexibility, and supporting working parents
29:06 – Why everyone has a role to play in DE&I
31:41 – The power of women-only spaces and building confidence
36:13 – Supporting returning mums and creating fair career progression
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around leadership, inclusion, and building workplaces where people can thrive, here are a few places to continue the conversation.
Connect with Tracy Southwell
Follow Tracy for practical insights on leadership, people development, and creating workplaces where women can thrive in food manufacturing.
https://www.linkedin.com/in/tracy-southwell-97752625/
Connect with Ross Dennison
Follow Ross for insights on leadership, allyship, culture, and building stronger, more inclusive teams in food and manufacturing.
https://www.linkedin.com/in/ross-dennison/
Fearless Women Connect
A monthly community for women in food and retail who want honest conversations, stronger networks, and practical support.
https://fearlessfoodies.co.uk/fearless-women-connect/
Work with Fearless Foodies
Leadership development, culture change, and team support tailored to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
Don’t Fix Women by Joy Burnford
A practical and thought-provoking read for leaders who want to create fairer workplaces and better opportunities. https://www.amazon.co.uk/Dont-Fix-Women-practical-equality/dp/1788603109
Creativity is not a job title. It is how work gets done.
In this conversation, Susan shares her background in food product development and introduces Creative ID, a framework that helps people understand how they naturally approach ideas, problem-solving, and delivery.
Challenging the idea that creativity belongs to a small group of “ideas people”. In reality, every role in food manufacturing and retail requires creativity, whether that shows up in spreadsheets, processes, communication, or product development.
We explore the five creative styles and how each one contributes to getting work over the line. From generating ideas to refining, selecting, and supporting delivery, each style plays a role in turning thinking into action.
Susan and I share our own Creative ID profiles, which sit at opposite ends of the spectrum. This gives a real insight into how different styles show up at work, what energises people, and what can quickly drain them.
A big theme in this episode is energy. When you understand your natural way of working, you can start to recognise why certain tasks feel easy and others feel exhausting. This awareness is key to managing workload, avoiding burnout, and building teams that actually complement each other.
We also look at how creative differences can cause friction. What one person sees as structure, another might experience as restriction. What one sees as energy, another might find overwhelming. Understanding these differences helps teams move from frustration to collaboration.
There is also a practical side to this. We discuss how to use creative styles to allocate work more effectively, improve communication, and build stronger working relationships both inside and outside of work.
If you want to improve how your team works together, or simply understand your own strengths better, this episode offers a grounded and practical way to think about creativity.
Timestamps
01:00 – Susan’s background in food innovation and introduction to Creative ID
02:20 – Why creativity is not just for “ideas people”
03:44 – Creativity as problem-solving across all roles
06:03 – What Creative ID is and how it works
11:04 – The five creative styles and their role in teams
19:50 – Working in your preferred style and managing energy
27:02 – Using creative styles to improve teamwork
32:10 – Understanding your own and your team’s strengths
34:24 – Applying creative styles beyond work
35:53 – How to connect with Susan and learn more
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around teamwork, creativity, and understanding how people work best, here are a few places to go next.
Creative ID
Learn more about the framework and how it can support individuals and teams in understanding their creative strengths.
https://www.yourcreativeid.com/
Connect with Susan Arkley
Find out more about Creative ID workshops and how Susan works with food industry teams.
https://www.linkedin.com/in/susan-arkley-mba-fifst-435ab89b/
Work with Fearless Foodie
Leadership development and team support tailored to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
Innovation in food is often overcomplicated. At its core, it comes back to whether people will actually buy your product more than once.
In this conversation, Scott shares the journey of Flava People, from its roots in butchery through to becoming a leading product development business. It is a story shaped by constant adaptation, changing consumer habits, and learning through experience.
We talk about the shift in how people cook and eat. Time pressure, convenience, and “occasion-led” eating are shaping behaviour more than traditional categories. People still want to feel like they have cooked, but they also want it to be quick, simple, and realistic.
A big theme in this episode is the danger of assumptions. It is easy for teams to convince themselves that consumers use products in a certain way, but when those assumptions are wrong, the consequences are clear. Products sit on shelves and do not repeat.
Scott shares examples of where this has happened, and why even strong ideas can fail if they are not grounded in real-life behaviour.
We also get into the commercial reality of food retail. The economics are tough. Cash flow matters. Rates of sale matter. And getting listed is not the finish line many believe it to be.
There is also a focus on creativity and discipline. Great ideas matter, but they need to be balanced with a strong understanding of the basics. Flavour, format, and convenience consistently outperform overcomplicated concepts.
For anyone working in product development or leading teams, this episode is a reminder to stay close to the customer, focus on what really matters, and not get distracted by trends at the expense of fundamentals.
Timestamps
00:00 – Why branding alone does not drive repeat purchase
00:10 – Introduction and focus on cooking habits and assumptions in product development
01:24 – Flava People’s journey and adapting over time
07:06 – Changes in cooking habits and the rise of convenience
10:22 – Shortcuts, “packet guilt”, and the need to feel like you have cooked
13:00 – The risk of building products on assumptions
15:09 – Challenger brands and the importance of standing out
17:39 – The reality of retail economics and rates of sale
21:08 – Working with retailers and adding real value
22:36 – Brand licensing and what makes it successful
27:06 – Marketing, branding, and product quality
29:34 – Why flavour remains the most important factor
34:32 – Advice for creatives: do not ignore the basics
37:07 – Where to find Scott and Flava People
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next.
Fearless Foodies
Leadership development and team support designed specifically for food manufacturing and retail environments.
https://fearlessfoodies.co.uk
Flava People
Product development and flavour innovation specialists helping brands create food that works in real life, not just on paper.
https://www.flavapeople.com
Connect with Scott Dixon
Follow Scott for insights on food innovation, branding, and commercial reality in the industry.
https://www.linkedin.com/in/dixonscott/
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
AI is not the story. People are.
In this episode, I focus on what’s really changing in food manufacturing and retail as AI becomes more embedded in day-to-day work.
There has always been a gap when it comes to human skills. Communication, confidence, influence, and the ability to challenge constructively have often been overlooked in favour of technical expertise. AI is now bringing that gap into sharp focus.
As more technical tasks become automated, the value shifts to how people think, communicate, and make decisions. Data can inform, but it cannot replace judgment.
I share real examples from the industry to bring this to life. From major commercial decisions to product failures, the common thread is rarely a lack of data. It is a lack of challenge, clarity, or confidence in the room.
There is also a leadership reality to face. The pace of the food industry is not slowing down, but the excuse of being too busy to develop people is becoming harder to justify. Teams need support to build the skills that AI cannot replace.
This includes creating psychological safety so people feel able to speak up, strengthening communication so decisions are clearer, and developing confidence so individuals can challenge what they see and hear, including outputs from AI.
The risk is not that AI takes over. The risk is that teams rely on it without questioning it.
The opportunity is for leaders who double down on human capability. Those who invest in people, not just systems, will build stronger, more resilient teams.
Timestamps
00:11 – Why AI is exposing a skills gap in food teams
01:48 – What AI cannot do and why that matters
03:01 – The real challenges are human, not technical
04:12 – Industry example and the role of human judgment
06:14 – Critical thinking in food safety and innovation
08:23 – Confidence to challenge AI and decision-making
09:10 – Emotional connection and its role in food businesses
09:49 – How AI highlights weak leadership behaviours
12:11 – Challenges in confidence, communication, and prioritisation
13:25 – The opportunity for leaders who invest in people
14:42 – The risk of polished outputs without depth
15:28 – Who will thrive in the AI era
16:44 – Core skills: influence, communication, and challenge
20:18 – Psychological safety and its impact on teams
22:41 – AI outputs vs human judgment
23:49 – Final reflections and building stronger teams
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next.
Fearless Foodies
Leadership development and team support designed specifically for food manufacturing and retail environments.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
Innovation isn’t just about products. It’s about how people think, collaborate, and make decisions across the business.
In this conversation, David shares his journey from working as a chef through to leading global innovation at Kerry. It is a path shaped by sideways moves, hands-on experience, and a willingness to learn by doing.
We talk about what innovation really requires in food manufacturing and retail environments. Not just strategy, but culture, curiosity, and leaders who are willing to admit they don’t have all the answers.
One of the strongest themes in this episode is the idea of “winging it”. Not as a lack of competence, but as a necessary part of working at the edge of change. David shares why feeling uncomfortable or uncertain is often a sign you’re doing the right kind of work.
We also explore the realities of cross-functional working. The frustrations, the silos, and the missed opportunities when innovation is seen as someone else’s job. David challenges the idea that innovation sits purely in R&D and makes the case for involving every function, from finance to operations.
There’s a strong leadership thread throughout. We discuss the difference between being nice and being kind, why honest feedback matters more than surface-level harmony, and how a leader’s real role is to develop others, even when that means having difficult conversations.
The episode also touches on balancing instinct and insight. In fast-moving food businesses, data matters, but so does experience and gut feel. The best decisions often come from using both.
If you’re trying to build a more innovative culture, break down silos, or lead teams through uncertainty, this episode is a reminder that you don’t need to have it all figured out.
Staying curious, asking better questions, and being willing to learn as you go is often where the real progress happens.
Timestamps
00:00 – The real role of a leader: developing others and building your successor
03:00 – David’s career journey from chef to Chief Innovation Officer
06:03 – Why “winging it” is part of innovation and growth
08:42 – Moving beyond the idea that innovation sits only in R&D
11:02 – Cross-functional collaboration and unexpected breakthroughs
13:40 – Why innovation needs a seat at the top table
17:06 – Creating cultures where failure and change are possible
22:01 – The difference between being nice and being kind
26:28 – Breaking down silos and encouraging honest collaboration
31:12 – Advice for early-career professionals: stay curious and ask questions
34:23 – Instinct vs insight in decision-making
37:00 – Final reflections: where innovation really sits in your business
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with me here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around innovation, leadership, and building stronger team cultures, here are a few places to continue the conversation.
Connect with David Hamilton
Follow David’s insights and experience in food innovation and leadership on LinkedIn.
https://www.linkedin.com/in/davidaihamilton/
Work with The Fearless Foodies
Leadership development and team support tailored specifically to food manufacturing and retail environments.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
This episode opens the season with an honest look at something most people in the food industry experience but rarely talk about, the inability to switch off.
I share my own experience of late nights, constant thinking, and the creeping build-up of burnout that can come from working in high-pressure food manufacturing and retail environments.
I break down what’s happening in your brain when work follows you home. In an industry where deadlines are tight, priorities shift quickly, and decisions carry weight, your nervous system often stays on high alert. The problem is that your brain doesn’t distinguish between a real threat and a demanding work situation.
Over time, this leads to prolonged stress cycles. Where cortisol and adrenaline stay elevated, and your body never fully resets.
I introduce the concept of different “gears” we operate in. Alert, Drive, and Calm. For many food professionals, most of the day is spent in the first two. Calm becomes something that only happens on holiday, if at all.
There’s also a personal layer to this conversation. I reflect on my own experience of burnout, and how factors like ADHD, constant ideas, and a strong sense of responsibility can intensify that feeling of never switching off.
Rather than offering unrealistic solutions, this episode focuses on small, practical resets. Completing the stress cycle through movement. Creating simple transitions between work and home. Writing things down to give your brain a break. Taking short pauses before carrying stress into the next part of your day.
The message is clear: you don’t need a complete life overhaul. You need consistent, small moments of recovery.
The episode closes with a reminder that rest isn’t something you earn once everything is done. It’s what allows you to think clearly, lead well, and sustain performance in an industry that demands a lot.
Timestamps
00:00 – Rest as a leadership skill, not a reward
00:37 – Why switching off feels so difficult in the food industry
01:21 – Mental load and constant thinking after work
02:22 – What’s happening in your brain and nervous system
03:06 – Early signs of burnout and why slowing down matters
04:29 – Constant change vs the brain’s need for certainty
06:12 – The three “gears”: alert, drive, and calm
07:19 – Why stress lingers even after the moment has passed
08:46 – ADHD, drive, and layering stress on top of work pressure
10:32 – Reassessing urgency and giving yourself permission to rest
11:32 – Sponsor mention
13:28 – Completing the stress cycle and why movement helps
15:45 – Signs you’re stuck in alert mode
17:35 – Micro-recoveries that actually work
20:15 – Creating transitions between work and home
21:03 – Talking things through and not carrying it alone
21:45 – Recap of practical strategies
22:43 – Final reminder: calm improves leadership and decision-making
23:39 – Closing thoughts and looking ahead
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around stress, switching off, and leadership under pressure, here are a few places to explore further.
Why Zebras Don’t Get Ulcers — Robert Sapolsky
A practical, science-backed look at how stress works in the body, and why modern work keeps us stuck in high alert.
Burnout: The Secret to Unlocking the Stress Cycle — Emily & Amelia Nagoski
A clear, accessible guide to understanding and completing the stress cycle so it doesn’t build up over time.
Fearless Foodie
Leadership development, resilience workshops, and support tailored to food manufacturing and retail teams.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
KEYWORDS:
Foodconsultant, foodindustrycoach, foodindustry
This isn’t a high-energy finale. It’s a grounded one.
Amy takes a step back to connect the threads running through this season: leaders feeling stretched, teams stuck in reactive mode, and middle managers quietly holding everything together.
Across conversations with guests and through her own lived experience in food manufacturing and retail, one pattern is clear. Many leaders are accountable for outcomes without having the authority to shape decisions. Cross-functional pressure is relentless. Commercial demands don’t slow down. And “just get it done” becomes the norm.
Amy explores what she calls the urgency default. When everything feels urgent, meetings become transactional. Honest conversations get postponed. Feedback happens after the meeting, not in it. Speaking up starts to feel risky.
Over time, this creates frustration and quiet resentment. Not because people don’t care, but because they care deeply and feel constrained.
There’s also a spotlight on middle managers. The emotional shock absorbers of food businesses. The ones who translate pressure from above, protect morale below, and often over-function just to keep things afloat. Amy shares her own experience of burnout and the emotional labour that comes with trying to be the steady one for everyone else.
Instead of offering another framework or performance hack, this episode offers space. Space to name what’s happening. Space to stop personalising systemic pressure. Space to practise self-compassion.
Amy invites listeners to complete the Team Framework Quiz, a short reflective diagnostic designed to help you pinpoint what’s really happening in your team before jumping to solutions.
The episode closes with a powerful question:
What makes sense about how you and your team are behaving right now, given the pressure you’re under?
Not as an excuse. As understanding.
Because once you understand the pattern, you can begin to change it.
Timestamps
00:00 – A different kind of finale and a reminder: you are not failing
01:06 – Reflections from the season and why leadership feels heavier
03:35 – Cross-functional pressure and responsibility without authority
05:14 – The urgency default and meetings losing depth
06:57 – The meeting after the meeting and why speaking up feels risky
08:32 – Emotional toll when accountability outpaces influence
10:28 – Sponsor mention and leadership resources
11:30 – Amy’s personal experience of project missteps and emotional load
14:00 – Middle managers as emotional shock absorbers
16:35 – If you recognise yourself: start with self-compassion
17:41 – Naming patterns instead of personalising problems
18:33 – The Team Framework Quiz and how to use it
19:09 – Closing reflections and looking ahead to next season
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode struck a chord. Especially around urgency, pressure, and feeling like you’re carrying more than your role allows, here are a few next steps.
Take the Team Framework Quiz
A short, practical diagnostic to help you pinpoint what patterns might be shaping your team’s behaviour right now, and where the pressure is really sitting.
https://fearlessfoodies.co.uk/team-framework-quiz/
The Fearless Leaders Programme
Structured leadership support designed specifically for food manufacturing and retail environments. If you want to build confidence, strengthen communication, and create healthier team dynamics without burning out, this is a practical next step. Find out more at https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with testing and technical expertise.
https://www.ifp-labs.com/
International Women’s Day often comes with big themes and bold statements. This episode brings it back to what actually moves the needle inside food businesses.
Amy explores why advocacy and sponsorship matter more than “fixing the women”. In food manufacturing and retail environments, progression often depends on visibility, backing, and someone speaking up for you when opportunities arise.
You’ll hear why mentorship isn’t always enough and why sponsorship, where someone actively uses their influence to create openings for you, is what shifts careers forward.
Amy also addresses uncomfortable truths. Data still shows slower progression for women into senior roles. The pipeline leaks. The pay gap persists. And sometimes, scarcity thinking creeps in, where women feel they must compete rather than collaborate.
Importantly, this is not a men-versus-women conversation. Amy makes it clear that advocacy is everyone’s responsibility. Many men play a powerful role in sponsorship and continuing that momentum matters.
The episode also looks at why women sometimes hesitate to advocate or network. Caring responsibilities, imposter feelings, and cultural conditioning can all play a part.
But the message is simple: small actions build momentum.
That might mean not interrupting a colleague in a meeting. Recommending someone for a project. Sharing an opportunity. Or asking directly for sponsorship yourself.
Amy closes with a practical challenge: lift up a woman this week or ask someone to back you.
Because careers don’t move on effort alone. They move on visibility, advocacy, and courage.
Timestamps
00:00 – Setting the tone: reciprocity, relevance for all genders
01:09 – Rethinking International Women’s Day through everyday action
02:22 – The data: leadership gaps, pay gap, and the leaky pipeline
03:24 – Why working harder isn’t enough to progress
05:14 – Sponsorship vs mentorship — what actually shifts careers
06:06 – Everyday actions that create space and opportunity
07:57 – Why women sometimes hesitate to advocate or network
09:15 – The cost of not backing each other
10:44 – The business case for advocacy and reciprocity
12:02 – A practical listener challenge
13:15 – Closing call to small, bold action
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.
Subscribe at:
https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here:
https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links & Support
If this episode resonated, especially around advocacy, sponsorship, and progression in food manufacturing and retail. Here are a few places to continue the conversation.
Fearless Women Connect
A free networking and support community for women in food and retail. Real conversations. Less hierarchy. Practical support.
https://fearlessfoodies.co.uk/fearless-women-connect/
Work with Fearless Foodies
Leadership coaching and development support tailored specifically to food manufacturing and retail teams.
https://fearlessfoodies.co.uk
A Big Thank You to Our Sponsors
IFP Labs
Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.
https://www.ifp-labs.com/
If your career path looks more like a bowl of spaghetti than a straight ladder, you’re not alone — and you’re probably doing better than you think.
Katie Harvey shares her journey from dropping out of university and starting work as a kitchen assistant in a factory, through procurement and sales roles, to leading a large food team. It’s a story rooted firmly in the realities of food manufacturing — long hours, changing roles, and learning on the job.
Amy and Katie talk candidly about why non-linear careers are common in food and retail, and how curiosity, asking “why”, and being willing to say yes before you feel ready can open unexpected doors.
They also dig into leadership on the ground: how to listen properly in 1:1s, why psychological safety matters in factories and offices alike, and how investing in the right training (not generic box-ticking) helps teams grow sustainably.
There are practical takeaways for anyone managing people — especially in high-pressure environments — plus a refreshing reminder that “soft” skills are often the hardest, and most valuable, ones to master.
Timestamps
00:00 Why decisions don’t need to be perfect, and adapting on the go
00:15 Welcome to Fearless Foodie and the purpose of this episode
00:41 Upcoming live recording at IFE, Excel London
01:23 The myth of straight-line careers and introducing the squiggly journey
02:10 First meeting and sharing real “squiggly” career stories
02:53 Career origin story, pivoting from university to a factory role
04:09 Moving into procurement, learning from scratch, and persistence in job hunting
06:11 The joy and lessons of procurement, curiosity, and wider exposure
07:16 Sideways career moves, transferable skills, and supporting women at work
08:38 Navigating tough years in sales and adapting to new challenges
09:43 Stepping into leadership, imposter feelings, and the power of being yourself
11:28 Feeling proud and choosing continuous learning
12:59 Why career pressure on young people is unnecessary and what really matters
15:25 The core transferable skills: communication, curiosity, and empathy
17:07 Creating psychological safety and why empathy matters at work
19:00 Sponsor shoutout
20:05 Recap and real talk about “soft” skills that are actually hard
20:18 Decision-making, learning from mistakes, and supporting team growth
24:02 Investing in training that fits the team, not one-size-fits-all
25:06 Supporting new starters, focusing on progress, and easing the pressure
28:00 Handling credibility questions and leaning into fresh perspectives
31:21 Team diversity, playing to strengths, and getting the support you need
33:56 Letting go of perfection and opening up to new experiences
34:47 Advice for leaders: listen more in 1:1s
35:51 Optimism for the next generation and keeping the fearless energy
36:23 Wrap-up and sharing the episode with someone who needs real career honesty
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/
Links and Resources:
If this episode resonated — especially the parts about being a woman in food and navigating the career squiggles — Fearless Women: Empowered to Rise is designed for women in the food and retail industry who want to lead with confidence and clarity, without burning themselves out: https://fearlessfoodies.co.uk/fearless-women-rise/
And join our FREE network athttps://fearlessfoodies.co.uk/fearless-women-connect/Website
Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk
This conversation is about busting one of the most common myths in food and retail: that when teams struggle, it’s because they don’t care or aren’t capable.
Amy and Donna share what they see again and again while coaching pressured teams — from unspoken rules and quiet toxicity to “too-nice” cultures where nothing difficult ever gets said. They explore why leaders often default to training requests, even when the real issue sits deeper in behaviours, systems, and relationships.
You’ll hear why surface-level fixes rarely work, how emotional labour and burnout creep in unnoticed, and why projects often feel heavier than they need to. Donna brings a grounded, retail-savvy perspective on what actually helps teams move forward — including the power of asking braver questions and inviting honest feedback.
This isn’t about blame or quick fixes. It’s about understanding how work really feels on the inside — and what shifts when leaders stop patching over problems and start addressing what’s unspoken.
Timestamps
01:28
Why it feels so flipping hard to get everything done in food and retail
03:02
Donna’s journey from retail to sidekick extraordinaire in food and manufacturing
04:34
Beyond training: why “people just need more training” misses the real causes
06:02
The power and awkwardness of asking the right questions, and why it’s worth it
07:14
Fact versus perspective and the danger of dying on your own sword
08:30
The illusion of surface-level problems: why time, pressure, and roles aren’t the real issue
10:04
Unpacking “the system”: workplace machines, hidden hierarchies, and office politics
12:01
The hidden cost of burnout, overwork, and why “just getting it done” isn’t enough
13:05
Toxic behaviours, overly “nice” teams, and the cost of artificial harmony
14:27
Why some conflict is healthy and necessary for change
15:23
The value of external team coaching and surfacing what’s left unsaid
16:52
Why transformation beats sticking-plaster solutions every time
18:36
Training versus coaching: different tools, but only coaching gets under the surface
20:18
What makes team coaching different: flexibility, depth, and following the real energy
22:08
Getting data from the system through individual feedback, frontline insight, and honest conversations
23:18
Why real cultural change is a long game, not a one-off
24:31
The change equation in action and what it really takes to bring people with you
26:10
The trap of paperwork replacing honest conversations
28:19
Why surface problems are never just about numbers, they’re always about people
29:33
Actionable takeaways: easy but brave questions to ask your team
30:53
Why “my door is always open” isn’t enough without a real invitation to feedback
32:13
The importance of feedback upward, sideways, and downward
33:19
Building healthy habits where small conversations beat big dramas
34:33
Why it’s about how we do the work, not just what we do
35:57
Amy and Donna on practicing what they preach
37:11
Key takeaways: it’s not a lack of effort, it’s what’s unspoken. Start tackling the real blockers
38:29
Free team resource, how to connect, and a final reminder to keep being fearless
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/
Connect with Donna here: https://www.linkedin.com/in/donna-ward-higgs-8194a969/
Useful Links and Resources:
Team Framework Quiz
https://fearlessfoodies.co.uk/team-framework-quiz/
The Power of Mattering: How Leaders Can Create a Culture of Significance:
https://amzn.eu/d/aZUaZw1
Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk
A big Thank you to Our Sponsors:
Link to our sponsors IFP Labs: https://www.ifp-labs.com/
Amy and Sarah start by clearing up one of the industry’s most common misconceptions: what IGD actually does. Far from being “just another acronym,” IGD operates as an independent charity, reinvesting profits into insight, capability building and talent development to support the long-term health of the food system.
The conversation moves into the realities of driving change at scale — from balancing commercial competition with genuine collaboration, to navigating regulation, competition law and political complexity. Sarah shares how IGD creates spaces where conversations happen that simply wouldn’t elsewhere, helping align retailers, manufacturers and suppliers around shared challenges.
They also explore the Food Strategy Advisory Board and the “Good Food Cycle,” breaking down what these initiatives mean in practice for people at the coalface — not just policymakers. Topics include food inflation, sustainability, skills shortages, recruitment challenges, and the pressure many leaders feel trying to do the right thing in a stretched system.
Throughout, Amy and Sarah keep it practical: how to stay informed without drowning in data, why independence and balance matter when interpreting insight, and how leaders can protect their energy while staying engaged in an industry that never stands still.
Timestamps
00:00:12
Introduction and welcome, with an overview of IGD’s leadership and purpose.
00:02:05
Personal background, career journey, and the influences that shaped it.
00:04:56
What IGD is, what it stands for, and its role as a strategic, independent institute.
00:06:05
A look at IGD’s work across insights, training, forums, and talent development.
00:08:13
How IGD’s influence has evolved, bringing collaboration across the food system.
00:11:19
Why balance, independence, and challenging unconscious bias matter in industry data.
00:14:42
Bridging the gap between government and industry through strategic advisory work.
00:17:49
The Good Food Cycle, policy updates, and why food strategy must be iterative.
00:23:12
Staying informed and proactive through webinars and industry updates.
00:24:10
What’s next: upcoming initiatives, programmes, and events.
00:27:07
Staying inspired, leading change, and protecting your energy in food leadership.
00:29:38
Final reflections, IGD’s open-door approach, and how to get involved.
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam:
Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/
Connect with Sarah here: https://www.linkedin.com/in/sarahbradburyigd/
Useful Links and Resources:
Episode about the “Mmmake Your Mark” campaign: https://fearlessfoodies.co.uk/podcast/the-mmmake-your-mark-initiative-inspiring-careers-in-food-and-drink/
Join our FREE network for women in food and retail athttps://fearlessfoodies.co.uk/fearless-women-connect/Website
Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk
A big Thank you to Our Sponsors:
Link to our sponsors IFP Labs: https://www.ifp-labs.com/
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
Courage in leadership is often misunderstood. In food manufacturing and retail, it’s rarely about bold speeches or dramatic decisions — it shows up in everyday moments: speaking up in meetings, saying no to unrealistic demands, or addressing issues before they escalate.
In this conversation, Amy Wilkinson and Melissa Hague explore what courageous leadership really looks like in high-pressure food environments. Melissa shares why vulnerability isn’t a weakness but a prerequisite for trust, and how leaders often use “armour” — such as busyness, perfectionism or people-pleasing — to protect themselves at work.
They discuss the outdated expectation that leaders should “know it all”, and how this mindset can quietly undermine innovation, team confidence and problem-solving on factory floors, in technical teams and across commercial functions.
Amy reflects on how her own leadership shifted through working with Melissa — letting go of the need to fix everything, creating space for others to step up, and becoming more comfortable with imperfection.
The episode also offers practical guidance for handling difficult conversations: staying curious instead of defensive, managing emotional responses, and resisting the urge to take work back rather than developing others.
Ultimately, this is a grounded, human conversation about leading in a way that is sustainable — for you and your team — in an industry that asks a lot of its people.
Timestamps
0:00 Finding Courage with Melissa Haig
03:23 Why Leadership Starts with Self-Reflection
08:47 Everyday Courage and Vulnerability at Work
11:00 How Courage Fuels Innovation
16:16 Leading by Empowering Your Team
19:44 Why Leadership Isn’t People-Pleasing
24:51 Why Mindset Comes Before Feedback
27:08 Leading Through Challenge
31:21 Practical Advice for Personal Growth
32:48 Fearless Foodie: Choosing Courage
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam:
Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/
Connect with Melissa here: https://www.linkedin.com/in/melissa-hague/
Useful Links and Resources:
If this episode resonated — especially the parts about being yourself at work, navigating senior roles, and not having to pretend — Fearless Women: Empowered to Rise is designed for women in the food industry who want to lead with confidence and clarity, without burning themselves out: https://fearlessfoodies.co.uk/fearless-women-rise/
And join our FREE network athttps://fearlessfoodies.co.uk/fearless-women-connect/Website
Work with Amy and Melissa on leadership, culture & team development: https://fearlessfoodies.co.uk
A big Thank you to Our Sponsors:
Link to our sponsors IFP Labs: https://www.ifp-labs.com/
This episode is for anyone who has ever felt they needed to “fit in” at work rather than show up as themselves.
Amy Wilkinson is joined by Fran Ball, Senior VP for UK Supply Chain at Arla Foods, for a thoughtful and refreshingly honest conversation about leadership, culture, and the human side of performance in the food industry.
Fran shares her career journey — from engineering and entrepreneurial businesses to leading one of the UK’s most complex supply chains — and reflects on how leadership expectations and workplace culture have evolved over time.
Together, they explore what authentic leadership really looks like in practice: building trust through vulnerability, setting boundaries, and modelling behaviours that give others permission to do the same. Fran also offers a behind-the-scenes look at Arla’s long-term approach to inclusion, including its “30 by 30” gender strategy, built around attracting, developing, and retaining diverse talent.
Crucially, the conversation moves beyond women-only initiatives to focus on balance and allyship, why inclusion must work for everyone, and how small, practical changes can have a big impact on retention and engagement.
The episode closes with a powerful reflection on choice — being honest with yourself about whether you can truly be yourself at work, and what it means to have the courage to say no.
Timestamps
00:00:00
Setting the tone: choosing authenticity over imitation, and a desire to help others do the same.
00:00:10
Episode introduction and how the conversation began, first meeting at the Food Manufacturer Awards.
00:01:53
Career highlights across supply chain, engineering, and leadership, and how each chapter shaped the journey.
00:04:46
Reflections on how COVID shifted perceptions of the food industry and strengthened pride in the profession.
00:07:37
What “bringing your whole self to work” really looks like in practice, beyond corporate slogans.
00:09:40
Why leaders sharing personal struggles creates vulnerability and psychological safety at work.
00:13:43
The power of pausing, simple self-care, and recognising when you’re overwhelmed.
00:14:43
A deep dive into gender diversity strategy, practical actions, and what real culture change requires.
00:18:32
Why everyday inclusion matters, and how improving workplace basics can make a real difference for women.
00:22:09
Why allyship, including the role of male colleagues, is critical for meaningful progress.
00:23:15
How diversity and inclusion drive better ideas, stronger results, and a sense of belonging at work.
00:26:00
On being a role model, choosing authenticity, and not having to sacrifice your whole life for your career.
00:31:47
Looking ahead: attracting new talent, telling the real story of the industry, and why purpose matters.
00:34:23
Closing reflection: are you truly being yourself at work? Sometimes the bravest move is simply saying “no”.
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/
Connect with Fran here: https://www.linkedin.com/in/fran-ball-aa59003/
Useful Links and Resources:
If this episode resonated — especially the parts about being yourself at work, navigating senior roles, and not having to pretend — Fearless Women: Empowered to Rise is designed for women in the food industry who want to lead with confidence and clarity, without burning themselves out: https://fearlessfoodies.co.uk/fearless-women-rise/
And join our FREE network athttps://fearlessfoodies.co.uk/fearless-women-connect/Website
Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk
A big Thank you to Our Sponsors:
Link to our sponsors IFP Labs: https://www.ifp-labs.com/
Organisational change doesn’t just test systems—it tests people.
In this straight-talking episode, Amy unpacks what actually helps when teams are navigating uncertainty: the emotional impact leaders carry, the unspoken fear beneath resistance, and the small, consistent actions that build trust when big answers aren’t available.
She explains the powerful difference between “change” (the external stuff: org charts, new faces, shifting priorities) and “transition” (the internal process everyone goes through as they try to regain stability and clarity).
She shares why leaders (and teams) don’t just resist change—they resist loss of control, safety, and connection, and how that can show up as everything from tunnel vision to overwork, withdrawal, or just uncharacteristic quiet.
Building real psychological safety is at the core of her advice. She offers hard-won, practical tips, be honest about what you know and don’t know, keep communications predictable (even if your updates are “no update”), and don’t disappear when the going gets tough. She makes a strong case for not just surviving but leading with authenticity and empathy—showing your own vulnerability in a professional way and giving your teams permission to do the same.
The episode also tackles the not-so-glamorous “what NOT to do” list: going silent, pretending everything’s normal, making promises you can’t keep, punishing emotions, and trying to carry the emotional load alone. She calls out the power of external support—from team coaching to facilitated learning sets—especially when morale is taking knocks from too much uncertainty.
To wrap up, Amy leaves us with three foundational principles: clarity, consistency, and compassion.
They might sound simple, but they’re the secret weapons for any team navigating change. If you’re feeling stretched and need a pep talk (with a side of real talk), you’ll definitely want to give this one a listen.
Timestamps
00:00 "Leading Through Uncertainty"
03:19 "Leading Through Emotional Transitions"
09:49 Navigating Fear Through Team Support
10:52 "Creating Fearless Spaces for Change"
15:16 "Consistency Creates Calm"
17:34 Compassionate Leadership and Connection
21:50 "Allowing Space for Emotions"
Connect with The Fearless Foodies
The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast
Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/
Useful Links and Resources:
Leading Through Uncertainty – free download:https://foodies.fearlessfoodies.co.uk/leading-through-uncertainty
If support would help, I work with leaders and teams during periods of change through:
Leadership workshops
Facilitated ways-of-working sessions
1:1 coaching
Team coaching
Change workshops for Teams
If you want to talk things through, you’re very welcome to drop me an email to explore how Fearless Foodies can help: amy@fearlessfoodies.co.uk
What is true innovation and why does it matter?
Nell Masey O Neill and Amy Wilkinson get painfully honest about how “innovation” gets thrown around everywhere in the food industry, but rarely means what it should. Nell breaks down the difference between real innovation and the kind that just ticks boxes, sharing her experience as a nutritional biochemist who’s been in the technical, research, and leadership hot seats.
The discussion peels back what keeps big businesses stuck on the safe, short-term stuff—process, control, reporting—and why it’s startups and agile teams who seem to get the “fun” jobs of game-changing innovation.
But, as both speakers remind us, saying yes to true innovation isn’t just for the tiny disruptors. The episode is jammed with tools and mindsets for traditional companies and leaders who want to create cultures that are brave enough to try, fail, and actually learn.
Want to know why collaboration goes beyond sitting in the same room, and why mastering “real talk”—including giving feedback, pausing to reflect, and really listening—makes all the difference?
They cover it all, sprinkling in the practical: from small daily habits to building reflection into your team’s routine, and why a little courage (and a lot of honesty) goes a long way.
If you’re sick of innovation theatre and ready for something that actually moves the needle, you’ll feel seen, and walk away with real steps you can start today.
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php
We kick off with Laura’s backstory - how a proud northerner with zero agri-food experience stumbled into a decades-long love affair with the meat industry.
Laura and Amy get real about how people often have no idea about the breadth of careers in food, or the quirks that make this industry so colourful.
Laura opens up about launching Meat Business Women as a safe, supportive network for women in meat and food manufacturing.
Both dig into the practicalities - why so many women struggle to prioritise networking and personal development, and how the ready-made community of MBW makes it less awkward (and, frankly, a lot more effective).
We also explore the bold vision behind the Food Business Charter, pushing for 40% female representation in meat and food manufacturing by 2035, and what it means for businesses of all sizes.
Laura shares how collecting and leveraging robust data isn’t just a tick-box exercise but a way to actually move the needle - unlocking challenges faced by both women and men and creating more flexible, inclusive workplaces.
Finally, Laura opens up about stepping back operationally to make space for new leadership at MBW, the challenge (and relief) of handing over her “first baby,” and moving forward as an executive coach and consultant - proving that personal growth and change really are a lifelong journey.
If you’ve ever felt like an imposter, questioned how to progress in food, or just needed a nudge to prioritise yourself, this episode brings comfort, practical strategies, and permission to hit “pause” and reflect on your own journey.
Timestamps
00:16 – Welcome and intro to Laura Ryan: her portfolio career and passion for personal development
02:30 – Laura’s accidental entry into the meat industry and why she stayed
04:53 – The hidden world of food industry careers and retention challenges
05:42 – What is Meat Business Women? From humble beginnings to global influence
07:27 – The power (and pain) of networking, and why women often overlook it
09:46 – Data, partnerships, and practical tools to drive real change
11:40 – MBW’s expansion into the broader food industry
12:06 – Tangible member benefits: mentoring, events, community, and a unique industry language
13:26 – How MBW focuses on BOTH business skills and personal growth
15:16 – The origin and ambition of the Food Business Charter and its practical impact
17:57 – Accountability, action, and supporting businesses at every stage of the journey
18:48 – Laura’s UN experience and MBW’s global mission
21:17 – Why a data-driven approach resonates with senior leaders
22:56 – The importance of male allies and MBW’s inclusive model
23:47 – Universal workplace challenges: how flexibility helps everyone
24:57 – How modelling and normalisation of flexibility unlock culture change
25:55 – What’s next: industry-wide surveys and why YOUR data matters
29:29 – Laura’s transition, growth mindset, and making space for new leadership
33:47 – The superpower of coaching and why it’s not just for executives anymore
35:35 – How to connect with Laura and final calls to action
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amywilkinsoncoach.
Link to our sponsors IFP Labs: https://www.ifp-labs.com/
Join our next intake of Fearless Women: Empowered to Rise:https://fearlessfoodies.co.uk/fearless-women-rise/
And our FREE networking athttps://fearlessfoodies.co.uk/fearless-women-connect/
Get in touch with Laura here: https://www.linkedin.com/in/lauravryan/
Get involved in the MBW Gender representation report here: https://www.meatbusinesswomen.org/what-we-do/gender-representation-report-2026.html
This episode kicks off with Amy welcoming listeners to a space built for honest conversations about the food and retail world.
She immediately calls out the myth of an industry “reset” in January—reminding us that most teams start the year already stretched thin, still reeling from Q4 chaos. Drawing from her personal journey with burnout and her coaching work with food industry teams, she addresses the cultural patterns that reward unhealthy overwork—like being the “fixer” or the one who always picks up the slack.
She also identifies three core habits to let go of: taking on responsibilities that aren’t yours, staying silent when honesty is needed, and using overwork as a coping mechanism.
Listeners get actionable advice on small pivots—like practising saying no, speaking up even when it’s uncomfortable, and embracing micro-pauses to break the relentless cycle of busyness.
Amy gives a nod to Fearless Women Connect for those craving deeper connection, and closes by challenging everyone to choose three things they’ll leave behind this year to embark on a more fearless, fulfilling journey in food.
Timestamps
00:44 – Amy Wilkinson sets the stage for an honest chat
01:39 – Why “New Year reset” is a myth in food
02:17 – Amy Wilkinson on post-holiday burnout and the cycle of exhaustion
03:08 – The culture of over-functioning and blurred boundaries
04:01 – Behaviours that get praise but fast-track burnout
04:54 – “Carrying what isn’t yours” and the cost of over-responsibility
07:03 – How women in food especially get caught in the mental load
08:10 – Sponsor shout-outs and Fearless Women Connect info
08:54 – The need to speak up and stop self-silencing
09:54 – Why silence drains more than it protects
10:33 – Quick challenge: Say one honest thing in your next meeting
11:43 – Overwork as a false solution to overwhelm
12:52 – Micro-pauses and practical strategies for resetting
14:05 – What to let go for a braver, lighter year
15:52 – Call to action: What three things will you leave behind?
16:46 – Outro and where to find Amy Wilkinson online
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amwyilkinsoncoach.
Link to our sponsors IFP Labs: https://www.ifp-labs.com/
Join our next intake of Fearless Women: Empowered to Rise:https://fearlessfoodies.co.uk/fearless-women-rise/
And our FREE networking athttps://fearlessfoodies.co.uk/fearless-women-connect/
Amy kicks things off by acknowledging just how relentless the next six weeks will be for anyone working in food and retail, with tighter deadlines, louder demands, and the expectation to spin a hundred plates without dropping a single mince pie.
Drawing from her own post-Christmas experience with burnout, she emphasises why it’s crucial to protect your energy proactively, and why pushing through at all costs simply isn’t sustainable—or admirable.
She shares four core resilience tools: knowing your non-negotiables, practising constructive capacity language (so you can push back effectively), setting healthy boundaries, and letting go of perfectionism.
She also gives real-life examples and gentle nudges for implementing these, from time-blocking your calendar for actual breaks (even if it’s just to eat lunch device-free), to using simple phrases that help you communicate workload limits without guilt.
The episode also reflects on the season's big themes—especially the importance of questioning "the rules," breaking the cycle of self-blame, and creating safe, supportive environments at work.
Amy calls out that most pressures aren’t in your head, and challenges listeners to reframe rest as a strategic act, not a selfish one.
As the show closes, Amy leaves listeners with heartfelt encouragement, an invitation to connect on LinkedIn, and details about joining Fearless Women Connect—a safe space for women in food and retail.
The overarching message: You’re not the problem; the pressure is real—and you’re doing brilliantly.
Timestamps
00:42 – The “Chaotic” Season Begins
01:31 – Burnout & Personal Lessons
02:22 – Realities of Christmas in Food/Retail
03:17 – Rethinking Resilience
05:04 – Boundaries & Permission
06:55 – Four Practical Tips
09:45 – Capacity Language
10:43 – Setting Boundaries Gently
11:30 – Letting Go of Perfection
12:23 – Recap of The Four Tips
13:34 – Season Reflections & Lessons Learned
15:03 – Asking for Help & Final Pep Talk
16:24 – Series Wrap & Next Steps
17:39 – Festive Wisdom & Farewell
18:37 – Outro
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
Amy and Bethan get straight to the heart of what it means to be a “Fearless Foodie” in today’s food industry, especially for teams struggling to motivate their people and keep them engaged.
The episode kicks off with Bethan’s insights on leading from a flat structure—where the best ideas can (and should) come from the shop floor, not just the boardroom. We also hear why meaningful work matters for performance, commitment, and staff retention, especially in a sector still facing labour shortages.
Drawing from industry events and her own reporting, Bethan shares examples of how top companies are ditching rigid hierarchies for team empowerment—including the genius move of reframing “red” flags from bad news to action points. Amy dives into the reality of manufacturing environments where jobs are often repetitive and siloed, reflecting on how connecting daily work to a bigger purpose can be a game-changer—especially for Gen Z, who crave connection and rapid progression.
The pair also gets real about embracing mistakes, boosting psychological safety, and why the “lead from the bottom” approach is much more than just servant leadership—it’s about actively listening, enabling action, and letting those closest to the work teach the rest of the business. There’s debate about setting ambitious targets, the pros and cons of letting teams set their own goals, and the need for leadership to balance direction with genuine, bottom-up feedback.
Amy and Bethan wrap up by challenging listeners: Are you empowering your team with honest conversations? Have you walked the factory floor and truly listened? The challenge is to listen more than you talk; you might just stumble on the simplest, most effective fixes your business needs.
Timestamps
00:00:11 Welcome & episode intro with Amy and Bethan
00:01:15 What is “leading from the bottom”? —trends and industry research
00:02:52 Food sector labour shortages and frontline hiring
00:03:39 The link between meaningful work and motivation/performance
00:04:34 How flat hierarchies empower teams and bridge the strategy gap
00:05:39 Gen Z’s emphasis on connection and purpose at work
00:07:03 Conference highlights—leadership lessons from industry voices
00:08:29 “Shop floor is the most important”—humility in leadership
00:10:18 How psychological safety drives health, safety, and improvement
00:13:19 Red flag = action—changing mindsets around mistakes
00:16:07 Setting ambitious targets: pros, cons, and team morale
00:20:12 Should teams set their own targets? The bottom-up vs. top-down debate
00:22:42 Why blending direction with listening drives real results
00:24:53 Empower teams with simple solutions and hands-on leadership
00:26:19 Final takeaways: how to make work meaningful and drive change
00:26:37 Wrap-up, shoutouts, and what’s next for The Fearless Foodie
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
We kick off this episode with Amy and Nyree’s trip down memory lane, all the way back to hypnobirthing class and WhatsApp business masterminds. That instant “skip the small talk and go straight to heavy breathing” connection is the foundation for a raw, open conversation on why the food industry’s old rules aren’t working — especially for working parents.
Nyree opens up about her slow-burn realisation that work rules—full-time as default, “competitive” salary secrecy, presenteeism—aren’t natural laws. In fact, many were dreamed up by power holders decades ago and still weigh us down like an invisible rucksack. She talks about Jack and Grace’s bold approach: making part-time the standard, pushing radical flexibility, and refusing to pretend everyone fits the mould. But breaking the rules isn’t just about rebellion—it’s about rewriting them for real people, not just the status quo.
The conversation gets honest about why so many of us—especially women and parents—feel like we’re failing when the system is stacked against us. Amy and Nyree discuss how lockdown forced change, and why so many food businesses are sliding right back to the old inflexible ways. They cover the traps of “unlimited holiday” policies and the bittersweet reality that sometimes you have to live (not just write) new rules.
Nyree’s campaign for salary transparency, #SayThePay, gets a spotlight, and listeners are challenged to notice absurd workplace rules, shift what they can, and model bold boundaries for others—because small changes can make a big difference.
Whether you run a team, work on a factory floor, or you’re just exhausted by the pressure to “fit in,” this episode serves up real talk and practical encouragement.
Timestamps
00:00:11 Amy welcomes listeners and introduces Nyree.
00:02:22 Focus on breaking rules at work and Nyree’s passion for rewriting the playbook for working parents.
00:03:27 Discussion on flipping job norms—part-time as default, questioning 37.5-hour rule, and how invisible workplace “microplastics” shape us.
00:06:14 Nyree’s personal shift: realising it wasn’t her failing, but systemic work rules, and discusses the power of talking to others.
00:07:13 Lockdown as a leveller—closing gaps in flexible working and shifting professionalism.
00:08:10 Jack and Grace’s remote-first team, co-working spaces, and individualised flexibility.
00:09:10 When rule-breaking throws people—why some crave rules and how good rules can help, but “old-school” rules need challenging.
00:09:52 Experiments with unlimited holiday—why it didn’t work, and the importance of enforcing breaks.
00:11:18 Cultural challenges of walking the talk—Nyree’s struggle with guilt even in her own rule-breaking business.
00:14:40 Coaching insights: dropping the “baggage rucksack” and letting go of workplace conditioning.
00:16:21 Salary transparency campaign: #SayThePay—why “competitive salary” is bonkers, and how hiding pay increases inequality.
00:19:01 Takeaways for listeners: It’s not you, it’s the system. Small acts can challenge workplace norms; start where you are.
00:21:52 Modelling boundaries at work, being visible about parenting needs, and the radical power of honesty.
00:23:54 Perspective on generational shifts—Gen Z, talent strategy, and why food retail and manufacturing must change to attract the best.
00:24:15 Example from the police—structural change is possible everywhere, if there’s leadership will.
00:25:33 Plug for Jack and Grace—purpose-driven comms for organisations doing good, recent British Tomato Fortnight campaign.
00:26:41 Reflection on walking the talk and the ongoing work of living your company values.
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
“Say the pay” video: https://www.jackandgrace.co.uk/saythepay/
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
From teenage cake-decorating dreams to director-level influence in UK food retail, Gail Paddy’s story is proof that passion and perseverance can pave even the most unexpected career paths. Amy and Gail kick off with the early days—how a love for food (and some bold moves at 15) led Gail into food science and retail, despite the lack of clear opportunities.
Their chat highlights just how much breadth exists in food retail; Gail shares how cycling through departments like commercial, marketing, and product development built her expertise, gave her empathy for other teams, and set her up for leadership.
Amy and Gail don’t shy away from the realities: retail is fast, full-on, and sometimes overwhelming—not just for those inside it, but for manufacturers and suppliers on the outside looking in. But what gets you through? According to Gail, it’s a strong sense of camaraderie, embracing change, grounding innovation in customer insight (not just “big ideas”), and, yes, learning to ask for help or make life easier (hello, cleaner and ironing service hacks!).
Gail gets real about the challenges of being a female leader, raising a family, and ditching the guilt that comes with “dropping a ball”—pointing out that it’s all about focusing on what matters in the moment, not chasing perfection.
She also candidly discusses her shift from the corporate world into consultancy and coaching, revealing how the best leaders aren’t those with all the answers, but those who ask the right questions and stay open to challenge.
Whether you’re a retail insider, a supplier trying to understand the madness, or someone considering a leap into food, this episode is a goldmine of practical advice, myth-busting, and encouragement to be bold, ask for what you need, and never be afraid to reach out for a chat (retail directors aren’t as scary as you think!).
Timestamps
[00:00:00] Gail shares her philosophy: everyone has the answers inside them, it’s about asking the right questions
[00:01:43] How Gail’s food career truly began—pursuing passion over a mapped-out plan
[00:04:54] Early retail lessons, the value of cross-functional moves, and the realities of commercial decision making
[00:08:32] Why commercial grounding matters—even the best ideas need to make business sense
[00:10:46] Senior leadership, supplier perceptions, and the shift away from “director as god” thinking
[00:15:07] Balancing leadership and parenting: the myth of having it all, partner teamwork, and letting go of guilt
[00:23:34] Outsource what you can: saving time, energy, and mental health
[00:24:35] What suppliers don’t always see: the chaos and rapid-fire decision making of retail
[00:27:41] Launching a product in 10 days: agile ways of working and teamwork in retail
[00:29:00] Why retail (and the food industry) is a brilliant but “love-it-or-hate-it” career
[00:31:29] Transitioning from retail director to consultant, coach, and mentor—finding joy in giving back
[00:35:05] Flexibility, giving back to the industry, and seeing the positive impacts of coaching
[00:37:09] What’s next for Gail: consulting, coaching, Fearless Foodies collaboration, and staying open to new opportunities
[00:39:21] Wrapping up: connecting with Gail, key takeaways, and a reminder that even retail directors are only huma
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
We kick off with Amy and Danny catching up and quickly getting to the crux: what does it really mean to be authentic at work, and why does the word so often make us cringe? The pair agree there’s a fine line between honesty and TMI, and dives into why being “yourself” never means dropping professionalism or using authenticity as an excuse for poor behaviour.
Danny reveals the internal conflict of trying to fit into extremely corporate cultures and the valuable lesson he learned when he realised some environments just aren’t made for everyone—and that’s okay. Instead, finding (or shaping) spaces where you can genuinely be yourself leads to better leadership, better relationships, and, not surprisingly, better results.
Amy opens up about her own struggles, from the exhaustion of keeping up a façade in high-pressure roles to the pivotal moment she decided to lead with openness about her own mental health challenges. Realness, the hosts agree, is contagious—it empowers teams to show up honestly and builds deep trust that is foundational in the food industry.
The episode is laced with witty banter, memorable one-liners (“If your whole self is a dick, don’t bring it to work”), and actionable takeaways for anyone aspiring to lead with integrity, vulnerability, and impact.
Whether you work on the factory floor, the boardroom, or somewhere in between, expect a refreshing, practical exploration of being true to yourself at work—without losing sight of boundaries and professionalism.
Timestamps
- 00:00:00 — Amy and Danny kick off the episode; quick intros and call-back to their earlier chat.
- 00:02:00 — Why “authenticity” gets a bad rap; setting the real agenda for “being yourself.”
- 00:04:27 — Where the “bring your whole self to work” mantra goes wrong (and how to set healthy boundaries).
- 00:05:13 — Oversharing at work—why it trips people up, especially moving into leadership roles.
- 00:10:02 — The value of being proud of where you’ve come from; how background shapes strong leadership.
- 00:13:32 — Danny’s story: Not fitting into a hyper-corporate culture, and why he decided that’s okay.
- 00:18:15 — Navigating big companies vs. running your own show; honesty about why some workplaces aren’t the right fit.
- 00:20:42 — Amy’s story: Dropping the armour after burnout and how realness built stronger team bonds.
- 00:22:58 — Creating psychological safety: Why vulnerability from leaders matters.
- 00:25:38 — When hiding mistakes (instead of owning them) can create real food safety risks.
- 00:26:01 — Why “being wrong” and giving your team a real voice is the magic sauce of good leadership.
- 00:28:24 — Re-capping the real meaning of authenticity—a blend of values, vulnerability, and professionalism.
- 00:30:10 — Knowing when a place isn’t for you; final takeaways on protecting energy and finding your fit.
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
This week Amy dives deep with Breige Donaghy, who shares her journey from food science graduate to Tesco’s Director of Product Development & Innovation.
She explains the critical differences in retail philosophy between giants like Tesco and community-focused Co-op, and why that breadth of experience shaped the way she leads teams and builds supplier partnerships today.
Breige and Amy get hands-on discussing the realities of food development, including why product developers deserve more credit than just being “the fluffy ideas people.”
There’s a refreshingly open take on the weight (and the privilege) of driving sustainability, health, and resilient supply chains—plus how industry leaders need to wear many hats and adapt fast.
Straight-talking as ever, Amy teases out how supplier-retailer relationships are (finally) evolving beyond old-school commercial transactionalism. Breige details exactly what she’s looking for from supplier partners: honesty, data-driven thinking, critical friendship, and the guts to challenge the status quo.
For those on the supplier side, there’s invaluable advice on how to present insight, take calculated risks, and move from merely “delivering projects” to co-creating future food trends.
We also peel back the curtain on leadership—Breige shares her people-first approach and why empowering teams (with a signature “20% more” encouragement) is key to success. They conclude with actionable takeaways for anyone seeking to build bolder, braver relationships in the food retail industry.
Timestamps
00:00 "Two Decades in Retail Reflection"
04:25 Career Journey and Growth
09:15 Customer-Centric Approach in Business
10:23 Omnichannel Innovation and Collaboration
13:45 "Building Innovation through Partnership"
19:16 Embracing Failure: Lessons and Growth
22:47 Strategic Planning for Future Innovation
25:26 "People-First Leadership Style"
29:57 Harnessing Data for Retail Evolution
32:41 Omnichannel Retail and Behavioural Shifts
36:23 Balancing Skills for Future Development
40:33 "Be Bold and Customer-Focused"
41:53 "Fearless Foodie Wrap-Up"
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
Ever felt out of your depth in a big meeting, worried you’ll look silly if you ask a question? You’re definitely not alone. Amy and Bethan kick things off by shining a light on those moments of fear—reminding us that most people in the room are too busy worrying about their own questions to notice yours!
Bethan draws from her journalism career, explaining how curiosity is non-negotiable if you want to really get to the heart of things (and why it’s okay to not know all the food industry acronyms!).
The episode explores why asking questions is so powerful: it supports personal growth, drives business innovation, and builds real connections across departments. Amy unpacks the science behind our deep-seated fear of being “cast out of the pack”—hello, evolutionary fight-or-flight—and how to reframe those nerves so you don’t freeze up.
Additionally, the duo provides practical tips on making it safer for everyone to speak up, from rephrasing how you frame questions (“What questions do you have?” instead of “Does that make sense?”) to normalising not knowing everything as a leader.
Bethan and Amy also touch on our growing reliance on AI for answers—celebrating its usefulness but warning against losing those all-important human skills of communication and genuine curiosity.
And, in classic Fearless Foodie fashion, the episode ends with a challenge: ask one question you’re scared to ask this week because Fearless Foodies don’t let the fear of tigers (or awkward silences) stop real progress.
Timestamps
00:00 Embracing Uncertainty in Leadership
06:06 Encouraging Curiosity for Innovation
09:24 Overcoming Silos Through Collaboration
11:27 Effective Question Framing Techniques
16:34 "Understanding Intent at Work"
20:07 "Coaching Through Questioning"
24:00 "Embrace Curiosity, Ask Questions"
25:07 AI's Impact on Human Skills
27:43 "Seeking Emotion Through AI"
31:13 Unleash Your Fearless Spirit
Links and Resources:
https://fearlessfoodies.co.uk/podcast/overcoming-barriers-in-the-food-industry-with-bethan-grylls/
https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
This week, Amy is joined by Angharad Ross, executive coach, seasoned commercial leader and self-proclaimed collector of difficult conversations.
Together, they peel back the layers on why honest, clear communication is so essential in the food and retail industry, and why it’s so easy to shy away from it. The duo dig into the neuroscience behind why we avoid “hard chats” (spoiler: your brain is just trying to protect you), how fight or flight responses can turn a cost-benefit discussion into a full-blown emotional event, and how practising these conversations—at work and at home—makes a world of difference.
Angharad shares lessons from her years in FMCG, from getting thrown out of a retailer’s office by security to learning how to read the room and know when to hit pause. There’s a lot here for anyone eager to become a better negotiator, influencer, or just a braver communicator in their everyday work. Expect actionable tips: from prepping for meetings with empathy mapping, to using feedback models to open up conversations, to practical role play and visualisation exercises that calm the nerves.
Amy and Angharad also discuss the power (and, at times, the dark side) of empathy—how too much can make you put others’ needs miles ahead of your own, and how to find that sweet spot of honesty and mutual respect. The takeaway? To be clear is to be kind. Avoiding tough conversations is a recipe for resentment, confusion, and broken relationships—kindness means being up front, even when you’d rather hide under the duvet.
So, if bold conversations make you want to run a mile, join us for this chat. You’ll leave with the tools, mindset, and probably a laugh or two to start tackling the things you’ve been avoiding—at work and at home. Oh, and of course, you’ll find out why commercial people really do get so much practice at “the big chats.”
Timestamps
00:00:53 Introduction to Angharad Ross, her experience in FMCG, and the importance of difficult workplace conversations.
00:04:06 Breaking the myth that only commercial people negotiate (spoiler: everyone does).
00:06:35 Why brains fear tough conversations, plus the neuroscience behind it.
00:08:16 Navigating fear, discomfort, and managing relationships at work.
00:10:31 Reframing that “fight or flight” as a tool to communicate better.
00:12:02 Practical tools: prepping, pausing, planning what to say, and the power of role-play.
00:14:36 The importance of practising discomfort—on and off the job.
00:16:28 Visualisation hacks for folks who hate role-play.
00:18:11 Reading the room: knowing when it’s time to pause a tough chat.
00:20:02 How empathy mapping and prepping with curiosity helps (even if empathy isn’t your default).
00:21:19 Using feedback models to open up honest, non-defensive dialogue.
00:23:40 The dangers of too much empathy: don’t let your needs get lost.
00:25:39 Redefining “negotiation” as collaborative problem-solving.
00:26:43 Brene Brown wisdom: “To be clear is to be kind.”
00:27:43The sweet spot of just enough prep—don’t let nerves or procrastination win!
00:29:54 Key takeaway: Be honest, clear, and kind in every conversation.
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
This episode is as down-to-earth as it gets. Amy kicks off with a reminder that fearlessness isn’t about having zero doubts—it’s about doing the scary stuff anyway. Enter Danny, who admits to feeling like an imposter when first asked to co-host, setting the honest and relatable tone of the chat. Danny’s story is a powerful testament to grit, curiosity, and learning on the job. He talks through climbing the career ladder without formal qualifications, managing teams of scientists, and the lessons he’s learned about leading people who might technically have “more” experience.
Amy and Danny break down the myth that great managers must be the most intelligent people in the room. Instead, they champion soft skills: self-awareness, emotional intelligence, the ability to listen, and helping everyone on the team recognise their own strengths. There’s plenty of humour as they jokingly dismantle the idea that “soft” skills are easy or unimportant—if anything, they’re the hardest (and most valuable) skills to master.
The conversation becomes practical, offering advice for new managers, individuals navigating “peer to boss” transitions, and anyone thrust into leadership before they felt ready. Amy shares actionable tips, such as writing down your wins and strengths, to combat imposter syndrome. At the same time, Danny describes his “jigsaw puzzle” approach to team leadership—delegating by strengths and always keeping the big picture in sight.
This one’s a must-listen for anyone feeling a bit out of their depth (hint: that’s most of us) and wanting fundamental, no-fluff strategies for thriving in food and retail.
Timestamps
00:00:12 Introduction & setting the tone
00:00:36 Meet Danny Franklin and episode topic: managing those more “qualified” than you
00:02:58 Danny’s backstory—climbing the ladder without academic qualifications
00:05:05 The transition from peer to manager, and learning to lead experienced teams
00:06:00 Age, qualifications, and why both matter less than you think
00:08:29 The real importance (and misnomer) of “soft skills” in leadership
00:09:28 Spotting and leveraging people’s strengths as a manager
00:11:06 Managing highly technical teams when you’re not the expert
00:14:38 The power and pitfalls of promoting top performers to managers
00:15:38 How to lead when you don’t know all the details
00:17:27 Danny’s “jigsaw puzzle” analogy for leadership
00:19:51 The value of team wins (not just individual glory)
00:22:31 Addressing ego and imposter syndrome in leadership
00:23:06 Strategies for building confidence as a manager
00:24:36 Real takeaways for leaders managing teams with more experience or knowledge
00:25:54 Why developing your team is a strength, not a threat
00:26:59 The bigger picture: leadership as assembling the jigsaw, not just being a piece
00:28:31 Closing thoughts & next episode teaser
Links and Resources:
https://fearlessfoodies.co.uk/podcast/from-music-to-microbiology-exploring-food-safety-with-danny-franklin/
https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
KEYWORDS:
Foodconsultant, foodindustrycoach, foodindustry
Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.
Explore more industry news at foodmanufacture.co.uk
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/
It’s a new beginning for the podcast. Amy jumps right in by addressing the elephant in the room: going solo after 208 episodes with Lucy.
She reassures listeners that The Fearless Foodie Podcast is an evolution, not a departure—still focused on real experiences, honest answers, and practical help for everyone trying to thrive in the relentless (but brilliant) world of food and retail.
Amy gets real about the tough parts of food industry life: the toxic patches, the wobbly moments, the burnout she once suffered, and the loneliness that can creep in. But she doesn’t stop at sharing her story—she’s here to use her hindsight for your benefit, so you don’t have to make all the same mistakes.
Amy’s fearless approach isn’t about being shouty or never feeling scared; it’s about finding your own quiet confidence, putting up boundaries, and daring to say the hard truths kindly.
Looking ahead, Amy highlights what’s coming: wider topics beyond just product development, with leadership tools, cross-functional advice, and guest experts including Bethan Grylls (with her Bite Sized Bulletin on industry news) and Danny Franklin (offering wisdom from a straight-talking commercial director).
Expect candid chats on what “being authentic” really means (spoiler: it’s not about oversharing), the permission to ask for help, and balancing big careers with being human.
Amy leaves you the listeners with three practical, feel-braver challenges to try in the week ahead. She encourages everyone to connect, speak up (even if your voice is shaking), and be part of a Fearless Foodies movement for change—one honest conversation at a time.
Timestamps
00:00 – Amy introduces the new solo direction, her mission for the podcast, and the values driving Fearless Foodie.
03:05 – Reflections on burnout, vulnerability, and why she’s passionate about changing the industry culture.
04:48 – Behind-the-scenes: guest announcement, fresh episode formats, and broadening the conversation beyond product development.
07:36 – Debunking “fearlessness”—it’s not about being loud or perfect, but about resilience and doing it your way.
10:06 – Amy’s personal experience with severe burnout, what it taught her, and how it motivates her coaching and podcasting.
13:10 – Setting out the podcast’s goals: real talk, practical takeaways, and a safe community for food professionals.
15:19 – Wrapping up with three bold challenges for listeners to try this week, and a call for feedback on what you want from coming episodes.
Links and Resources:
Website Link: https://fearlessfoodies.co.uk
FB Link: https://www.facebook.com/thefearlessfoodiepod
LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod
You can follow us here on Instagram: @thefearlessfoodiepod
Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.
Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/
KEYWORDS:
Foodconsultant, foodindustrycoach, foodindustry
In this trailer for the Fearless Foodie podcast, Amy Wilkinson introduces listeners to the purpose and heart of the show. Designed for professionals in the fast-paced and sometimes chaotic world of food and retail, the podcast aims to help listeners thrive at work by developing real influence, building trust, and navigating tricky workplace dynamics. Amy shares a glimpse of upcoming topics—including managing up, leading without a title, and strengthening relationships with teams, suppliers, and customers. Expect honest conversations, relatable stories, and practical advice free of corporate jargon, all grounded in real-life experiences. Whether you're a leader or just starting out, Amy invites you to join the Fearless Foodie community, promising support, inspiration, and a bit of fun along the way.
On the last ever "Oh For Food’s Sake" episode, we open up about the process (and sometimes pain) of letting go—whether it’s stepping down from your own business, leaving a beloved job, or, in this case, moving on from a podcast that’s meant so much.
We discuss how the show itself began out of Lucy’s journey with letting go of "Pudology," and how leaving isn’t as sudden as it looks from the outside. Both share the behind-the-scenes doubt, fear, and tough conversations that come before big leaps.
Amy explains how leaving her corporate career was terrifying, but ultimately created space for greater creativity and meaning and Lucy gets honest about how hard it is to say goodbye to something that’s become part of her identity but knows it’s time to allow new projects (hello, YouTube!) to take root.
We break down the stigma around the word "quitting," reframing it as evolving or moving forward—and offer straight-talking advice for anyone feeling stuck or afraid to step into the unknown.
There’s practical wisdom here too: from reevaluating your routines and systems, to recognizing whether your fear is rational, to getting honest about what you’d do if you weren’t afraid of failure.
Lucy and Amy are as supportive as ever, reminding all listeners that it’s okay to change, growth is messy, and sometimes the bravest thing you can do is create the space for something new.
While "Oh For Food’s Sake" is ending, the journey isn’t: Amy will be back with a rebranded podcast, and Lucy is jumping into new content, so make sure you keep following their adventures!
Timestamps
00:00:00 – Lucy and Amy welcome listeners and reflect on four years of podcasting together and the decision to end the podcast.
00:02:14 – Discussing the challenge of letting go—why we stay stuck, fear of the unknown, and personal examples.
00:03:30 – Behind-the-scenes of previous big life changes: stepping away from Pudology, corporate careers, and relationships.
00:05:03 – Examining the negative connotations of "quitting" and why failure isn’t fatal.
00:06:21 – The emotional experience of change—grieving, fear, and reframing for growth.
00:07:44 – Celebrating continued friendship, personal growth, and being honest in pivoting.
00:09:48 – Letting go of limiting thoughts and internal narratives, not just jobs and external situations.
00:11:09 – Creating space—how making small changes enables bigger pivots.
00:12:29 – Using self-awareness tools (like human design) to recognize if something is no longer serving you.
00:14:33 – Looking back on tough decisions and only remembering the good, after growth.
00:17:29 – Lucy and Amy reflect on what they gained by letting go, and the different types of change in life and business.
00:19:37 – Identifying when you’re operating out of fear vs. intention. Practical ways to check in with yourself.
00:20:52 – The regrets we don’t want to have and how to make bold decisions intentionally.
00:22:21 – What’s next? Updates on Lucy’s YouTube channel and Amy’s rebranded podcast.
00:24:51 – Thanking listeners, sharing the journey and what’s coming in their next chapters and an invitation to join the mailing list and connect for future news and resources.
00:26:19 – Final sign-off.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
Welcome to another episode packed with insights, laughter, and brutally honest takes on what it’s really like working behind the scenes of food innovation. Lucy starts us off by sharing why Stage Gate is close to her heart—yep, she’s our resident “systems geek”—and Amy jumps in to champion the power of people and soft skills.
Together, we break down how Stage Gate is supposed to be a framework that supports swift, safe, and high-quality product launches, not just another dreaded hoop to jump through.
We explore why most folks in the food biz end up learning systems by osmosis rather than by proper training, and how the lack of clear, regularly reviewed processes leads to unnecessary pressure, repetition, and confusion—especially when every team seems to be stashing their own spreadsheet empire.
We spill the beans on how they’ve helped businesses map out what’s actually going on, often leaving people gobsmacked at the sheer complexity of bringing a product to shelf.
The conversation doesn’t shy away from the frustrations: outdated tech (“We’re still using Excel from 1995, what’s that about?”), squeezed timelines, and the struggle to get leadership onboard with investing in proper product development systems. We put a spotlight on the importance of soft skills and why junior and seasoned team members alike need better training and support—not just chucked in to ‘figure it out’.
Listener questions spark discussion about AI’s (potentially huge) role in freeing up time for the creative, human parts of innovation, and how vital it is to educate business leaders about making Stage Gate a business-wide priority, not just an NPD headache.
In trademark Oh For Food’s Sake style, the episode concludes with a call to constantly review systems, embrace new tech with open arms, and invest in people—because systems are only as good as the folks using them.
Timestamps
00:00 – Why Stage Gate is vital in the food industry
00:54 – What Stage Gate is (and isn’t)
02:18 – Lucy’s journey with Stage Gate + early food industry experiences
04:25 – Why people and systems must work together
05:23 – What Stage Gate actually does & where it goes wrong
07:27 – Product development as the “gatekeeper” role
08:24 – It’s not just NPD’s job: Why Stage-Gate is a business process
10:07 – The chaos of poor systems: too many spreadsheets
11:23 – The industry’s slow adoption of technology
12:45 – Workshop revelations: Realising the true complexity of launches
14:25 – The knock-on effects of a broken process
15:50 – What needs to change: Reviewing and modernising Stage-Gate
17:23 – Making frameworks flexible and people-focused
18:59 – Investing in soft skills and ongoing support
19:28 – Embracing tech and AI as tools, not threats
20:39 – Top takeaway: Systems + people = successful innovation
21:30 – Audience questions: Leadership buy-in, off-the-shelf systems, AI worries
24:54 – Training the next generation and the need for mentorship
26:55 – Wrap up and calls to action
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
This week, we peel back the layers on what running a genuinely heartful business looks like in food and retail.
We welcome Andrew Thornton, legendary for shaking up the industry and for always bringing his signature purposeful approach to everything from the shop floor to the boardroom. Andrew tells the story of his journey from his first job in a Dublin newsagent—serving the iconic Fergal Quinn—to launching a consulting company and eventually taking on supermarket ownership in the heart of North London.
We talk about Andrew’s midlife crisis (where instead of buying a Porsche, he bought two supermarkets!), the challenges and triumphs of making Thornton's Budgens a haven for people, planet, and innovation, and the world-first plastic free zones that changed the industry’s approach to plastics. Andrew unpacks how shifting focus away from short-term profits actually made good business sense, and why psychological safety and authenticity matter—as much in retail as in life.
You’ll also hear why describing what people are doing well can make all the difference, what gratitude really looks like at work, and how slowing down at the start of a meeting can transform how people show up. Andrew even shares the story of the “giant tomato display”—a beautiful example of what happens when people are empowered to bring their full creative selves to work.
We wrap up with a bold look at the big challenges facing the industry (hello, UPFs and microplastics), and why real innovation—driven by diverse voices and new tech—is our way forward. Oh, and we don’t shy away from the fun either, because if work isn’t enjoyable, what’s the point?
Timestamps
00:00 From Dublin News Agent to Foodie
05:22 Musgrave's Long-Term, Stakeholder-Focused Strategy
09:21 Testing Reusable Packaging Initiative
10:46 Team's Dedication Over Personal Glory
15:59 Inflow Matrix Exercise for Success
18:37 Purpose Over Profit
23:36 Reducing Costs with Natural Sweetener
25:52 Tech and AI Revolutionizing Food Industry
29:14 Unconventional Meeting Approaches
33:10 Encouraging Innovation Through Open Dialogue
35:30 Gratitude vs Negativity Hardwiring
37:59 Start Meetings with Positives
41:40 "Essential Human Needs Reminder
43:58 "Share and Review Episode"
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
We kick off this episode by confronting a very familiar narrative: Why is everyone blaming Gen Z for “not wanting to work”?
On Oh For Food’s Sake we refuse to let stereotypes go unchallenged. We ground the conversation in our blend of experience: decades in food manufacturing and retail, coaching, and plenty of mistake-covering confessions from the good old days.
Together, we share what they see on the ground: Gen Z is anything but lazy; instead, they’re hungry (pun intended!) for jobs with purpose, value alignment, and workplaces that actually support their well-being.
We hit on some key shifts: Gen Z isn’t learning everything by “osmosis” in the office, thanks to remote working and career launches during the pandemic. This means they need a different kind of support than “just get on with it”.
Amy shares candid voice notes from a Gen Z herself—juggling a degree apprenticeship, a side business, and a big corporate job—showcasing the real drive behind the headlines.
We share practical advice on bridging the generational gap and we don’t shy away from the frustrations but challenge leaders to stop “dinosaur-ing” and lean into more inclusive, empowering management.
If you’re an older-gen listener struggling to engage with Gen Z, or a younger industry pro trying to get your managers on-side without feeling like a cliché, there’s something for you here.
Timestamps
00:00 Supporting Gen Z in Remote Work
06:36 Gen Z: Bridging Generational Gaps
07:21 Empowering Through Contextual Understanding
11:48 Empowerment Through Structured Support
18:32 Understanding Gen Z Motivation
21:21 Regular Feedback & Nurturing Essential
25:19 Fostering Mutual Understanding at Work
27:40 Bridging Gen Z and Managers
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
Ever wondered what goes into growing a food brand from a tiny home kitchen to supermarket shelves across the nation?
Ramona Hazan tells all—chickpeas in the living room, rolling suitcases packed with houmous through Soho, and years of “no’s” from major retailers.
We discuss her unique approach to new product development (hint: feed your friends, watch what disappears first), her experience transitioning from the stability of wholesale to the daunting world of retail, and why perseverance trumps any “overnight success” narrative.
Amy and Lucy reminisce about their days developing dips and marvel at just how tough it is for brands to break into own-label-heavy categories.
Ramona discusses her rebrand from Me Too Foods to Ramona’s, the accidental timing with the #metoo movement, and the genius move of putting herself—and her story—front and center on every pot.
This episode also shares some hard truths about starting a food business: the need for financial grit, a healthy disrespect for instant gratification, and constant, sometimes crazy, belief in what you’re doing. We also discuss launching new products (think tzatziki, kalamata olive houmous, and even tikka masala options) and why product quality and loyalty matter most.
We get straight into gender, self-belief, and leading with authenticity—why women need to stop waiting for permission and instead “just get the job done.” Ramona’s take on handling setbacks, balancing family and work, and empowering the next generation is refreshing and motivating.
Expect honest advice, warmth, and plenty of those moments that make you feel, “Oh, for food’s sake—I’m not alone in this.”
Timestamps
0:01:55 Ramona’s Backstory: From Engineer to Food Entrepreneur
00:03:31 Early Days: Making houmous at Home, First Sales
00:04:39 Growth Steps: Moving to Small Units, Expanding Production
00:07:10 Brand Evolution: Me Too Foods to Ramona’s Rebrand00:08:37 Breaking into Retail
00:11:14 The Challenges of Building a Brand & Customer Loyalty
00:13:19 Personal Resilience: How to Keep Going Despite Setbacks
00:16:35 Factory Culture: Quality, Teamwork, and “Love” in Production
00:20:17 New Product Launches: Ramona’s Latest Dips
00:23:04 The Lows: Product Flops and Facing Failure
00:25:28 Profitability and Practical Advice for Food Startups
00:27:24 Women in Food: Mindset, Leadership, and Self-Belief
00:32:13 Balancing Work, Parenting, and Business Realities
00:37:18 Where to buy Ramona’s products and how customers can connect directly.
00:38:37 Wrap Up and Outro
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
We kick off by acknowledging what so many of us feel: sometimes, your career just needs a shakeup. Lucy and Amy talk candidly about hearing from food industry professionals who want to move into different functions—especially product development—but feel unsure how to leap. Amy’s career story smashes the myth that jumping from function to function is a weakness. Quite the opposite—it brings unique perspectives and resilience that many employers are desperate to find (even if they don’t always know how to spot it).
Our chat covers identifying what lights you up at work, the value of speaking with people in roles you’re interested in, and why your skills are probably far more transferable than you think. We also get honest about “the fear”—imposter syndrome, self-doubt, age (“I’m too young/too old!”), or feeling stuck at any stage.
We share tips for mapping your strengths against new job specs and building the confidence to sell those skills, even when you feel out of your depth.
We also talk about the importance of leveraging your network, seeking mentors and advocates, and finding small ways to get “on the radar” for future opportunities. If you’re thinking, “it’s a risk to change roles,” we reframe that—sometimes the best talent is found off the beaten path.
For those worried about skills gaps, we discuss practical ways to start bridging them (think LinkedIn Learning, shadowing colleagues, short courses, or our own MPD Fundamentals programme!) without getting lost in endless qualifications.
Above all, we emphasise that feeling bored or burnt out isn’t a life sentence: you CAN pivot your career, reignite your spark, and thrive in the food industry—whatever your starting point.
Timestamps
00:12 – Introduction and purpose of the episode
01:25 – Why people want to change job functions
02:13 – Amy’s (very non-linear) career path
04:19 – Common reasons for pivoting: boredom, burnout, new life stages
07:28 – Discovering what lights you up at work
08:49 – The importance of networking and “day in the life” insight
11:54 – Negotiation skills (and the secret everyone negotiates)
13:13 – Recognising your own strengths and being brave
14:11 – Mindset: sometimes you need to “feel the fear and do it anyway”
16:24 – Overcoming internal and external barriers to changing roles
18:20 – Getting the right support: mentors, coaches, advocates
21:00 – It’s never too late (or too early!) for a career change
21:46 – Outro and listener invitation
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
This week, we unwrap our thoughts on the rapid rise of GLP-1 drugs and the ripple effect they’re having on the food industry. As these medications suppress appetite and cut down on the relentless mental chatter many people feel about food, what happens to the classic patterns of eating—and, by extension, to the businesses that rely on them?
Lucy shares personal anecdotes about the sensory and habitual aspects of eating, above and beyond simple hunger. At the same time, Amy draws parallels to the emotional journey faced by those who’ve had gastric surgery.
Together, we highlight why this drug-fuelled drop in cravings—especially for calorie-dense snacks—will likely prompt fast and creative adaptation by manufacturers, retailers, and restaurants.
The episode also examines the ethical nuance: GLP-1 drugs are readily accessible to those who can afford them, but is this tech-driven appetite control just the next “celebrity fad” or a real tool for public health? And what about unintended consequences, like fibre-deficient diets or rising consumer inequalities?
We also talk practicalities for food developers: it’s time to rethink portion control, boost fibre, and perhaps get creative with “healthier treats.”
We round things off by reminding us that food isn’t just fuel—it’s social, emotional, and deeply human. Whether you’re ready or not, the intersection of pharma and food is here, and this episode helps you get a grip on what’s coming next.
Timestamps:
00:01:15: GLP1 Drugs and the Food Industry
00:01:30How GLP1 Drugs Work
00:03:59 Appetite, Food Noise & The Human Side
00:06:53 Broader Societal Implications
00:09:56 Demographics & Accessibility
00:13:32 What Does It Mean for Food Businesses?
00:17:01 Product Innovation & The Future of Treats
00:21:48 Wrapping Up & Call to Action
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
In this episode Lucy reveals how her 21 years in the food industry have shaped her approach to consultancy.
She shares her passion for the process side of product development, highlighting how her expertise in stage gate processes and stakeholder engagement distinguishes her consultancy services from others.
Throughout the episode, we discuss the key differences between interim roles and consultancy, emphasising the creative liberties and strategic advantages consultancy offers.
A key theme is identifying and addressing business problems rather than rushing to implement presumed solutions.
Both hosts stress the value of consultants in providing a broader market perspective, connecting networks, and introducing best practices to optimise product development and launches and Lucy’s stories and advice offer business owners and aspiring consultants a practical guide to navigating the dynamic food industry.
Timestamps
00:00:00 - Transition into consultancy and its perks
00:01:27 - Understanding the role of a product development consultant
00:02:52 - The varied nature of consultancy work
00:05:11 - Lucy’s passion for the process side of product development
00:09:07 - Day-to-day examples of consultancy work
00:14:31 - Differences between interims and consultants
00:18:17 - What businesses should consider when hiring a consultant
00:21:32 - Challenges and rewards of being a consultant
00:24:06 - Building and utilising your network
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
This episode isn’t just a look back—it’s an acknowledgement of the growth, grit, and guts it takes to show up week after week, and voice the truths of working in the food industry.
We start by revisiting how Oh For Food’s Sake came to life, born out of a lockdown networking call and a shared desire to make sense of their own journeys in the industry.
We recount the clueless early days, the process of finding their voices, and the systems (and occasional bloopers) that kept them going.
The conversation gets real about consistency, the joy of connection, and why talking out loud about the hard stuff makes such a difference—both for themselves and their listeners. We dig into the episodes that mattered most to them—like their miniseries on neurodiversity—and reflect on how sharing their struggles with burnout, resilience, and failure opened up powerful conversations.
We don’t shy away from the ugly bits, from tech struggles to self-doubt, but underline how these real-life hurdles strengthened their friendship and resolve.
The episode also features a big reveal: Lucy shares her decision to step away from the podcast, a choice informed by her own need to focus on wellbeing, family, and reigniting her creativity in other ways.
The conversation around this change is deeply honest, showing both the difficulty in letting go and the importance of living what you preach—making brave decisions for your happiness. Amy shares her excitement (and nerves) about what’s next for the podcast, alongside heartfelt appreciation for the journey so far.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
In this episode, we focus on a critical aspect of career development—owning your own growth.
We begin by highlighting the necessity of taking personal responsibility for professional development. Reflecting on our experiences, we stress that waiting for employers to offer training opportunities can hold you back. Instead, we urge listeners to look beyond current roles and consider the long-term skills and knowledge required in an evolving food industry.
We explore the idea that personal development isn't just about career advancement but also about enriching your entire life. We share inspiring stories of individuals who found personal passion projects that sparked professional growth, illustrating that career advancement can be achieved through unconventional pathways.
We discuss how to manage time effectively for personal development amidst busy schedules. We emphasize scheduling time for learning and leveraging available resources, such as online courses, podcasts, and industry events, which often come at no cost. We also discuss the role of mentors and networking in paving new ground in career journeys.
A unique segment of the episode tackles the emotional side of professional growth, reminding listeners that nobody is coming to rescue them—success is about creating one's opportunities.
We conclude with encouraging words to embrace self-investment and the profound effects it can have on propelling careers forward.
Timestamps
[00:00:00] Introduction and the episode's focus on owning growth
[00:01:13] Reflection on personal development in different work environments
[00:01:44] Proactive career ownership and frustration with waiting for employers
[00:04:33] Realities of the changing food industry landscape and future proofing skills
[00:06:02] Importance of carving out time for personal growth
[00:07:17] Personal development's impact beyond career into life and family
[00:16:15] Encouragement to embrace personal passions for professional upliftment
[00:20:52] Practical steps to take charge of personal development
[00:22:33] Closing thoughts on self-investment and career acceleration
Links and Resources:
https://ohforfoodssake.co.uk/2023/10/26/self-coaching-for-career-success-affordable-strategies-to-thrive/
https://foodies.fearlessfoodies.co.uk/pdp
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
In today's episode, we encourage food industry professionals to rethink their approach to LinkedIn.
We acknowledge the reluctance many feel towards posting and engaging on the platform, aiming to dispel these fears.
Lucy shares how she began using LinkedIn during her time in recruitment and how it has been pivotal for her business ventures.
Amy discusses the importance of nurturing your LinkedIn presence, even when you're not actively searching for a new job.
LinkedIn is a vital networking tool that enables you to stay informed about industry trends, regulations, and product launches.
Amy also offers detailed advice on enhancing your LinkedIn profile to make it stand out, including the use of approachable and genuine language and Lucy shares Gary Vaynerchuk's $1.80 strategy for engaging meaningfully with industry content.
We conclude by challenging listeners to take actionable steps towards building their LinkedIn presence by engaging more, sharing posts, and expanding their network connections.
Timestamps
0:00:00 – Introduction and the quick mention of LinkedIn's benefits
0:01:36 – Discussion on how LinkedIn is more than just for job searching
0:02:18 – Personal experiences with LinkedIn
0:03:52 – Insight into the underutilisation of posting on LinkedIn
0:05:25 – The importance of personal branding and interaction on LinkedIn
0:06:15 – Utilising LinkedIn as a beneficial time investment
0:07:09 – Tackling fears of posting and the power of just starting
0:08:26 – Strategic commenting on posts to build visibility
0:09:49 – How to make your LinkedIn profile stand out
0:14:25 – Inspired tips for engaging content creation
0:17:17 – Exploring different post ideas and behind-the-scenes content
0:18:51 – Recognising personal achievements and lessons on LinkedIn
0:21:40 – Strategic networking and nurturing relationships on LinkedIn
0:27:18 – Encouraging listeners to challenge themselves on LinkedIn
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
Healthy and sustainable product development is more challenging than ever, and in this episode, we break down the complexities faced by food professionals today.
We begin by noting the fluctuating definitions of "health" and how these affect consumer expectations and product development. As we highlight, developing products that not only meet these expectations but also taste good is no easy feat.
The conversation delves into a recent poll conducted by Lucy, revealing taste and consumer acceptance as top concerns, closely followed by ingredient costs—underscoring the intricate balance of consumer demands and financial pressures developers face.
Lucy discusses historical shifts, like gradual salt reductions, to illustrate how consumer palates can be adjusted over time.
We also explore the regulatory landscape and its minimal impact on current product innovation, while Lucy introduces the role of AI and advanced technologies in optimising product formulations and extending shelf life.
For developers in the field, they're encouraged to push boundaries with new ingredients, expand supplier relationships, and embrace collaborative industry efforts to drive health-focused innovations forward.
Timestamps:
[00:00:00] Introduction and Episode Overview
[00:01:14] Challenges in Developing Healthy Products
[00:03:20] Consumer Perception and Product Acceptance
[00:05:20] Poll Insights on Product Development Barriers
[00:07:35] Importance of Ingredient Innovation
[00:08:04] Role of Regulations in Product Development
[00:09:38] Taste vs. Health - Consumer Challenges
[00:17:19] Navigating Commercial Realities
[00:22:17] Future Technological Advancements
[00:26:22] Tips for Product Developers
[00:28:23] Closing Thoughts and Sign Off
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
In this engaging episode, we set the stage by highlighting the food industry's growing need for accessible and accurate lifecycle analysis tools.
Together with our guests, we explore the journey started by Lucy's initial work on lifecycle projects and discuss the complexities of LCA processes, emphasising the transformation required to perform these at scale.
Will Telford discusses the importance of providing chefs and product developers with the right tools to quickly assess the environmental impact of their products, using Point 74's Recipe Professor as an example.
David Moore shares insights from Compleat Food Group's collaboration with Point 74 and sustained, illustrating the shift from cumbersome data collection to the seamless integration of sustainability metrics into everyday decision-making.
The discussion touches on the broader implications for the food industry, including the need for cross-industry alignment on sustainability standards and the role of government in facilitating these changes.
Throughout the episode, we balance a sense of urgency with optimism, encouraging listeners to embrace innovative solutions and collaborative efforts in the quest for a more sustainable food future.
Timestamps:
00:00:00 - Introduction and Context Setting
00:01:22 - Guests Introduction and Background
00:02:19 - Lucy's Journey into Lifecycle Analysis
00:03:08 - Point 74's Role in Transforming LCA
00:06:03 - David Moore on The Compleat Food Group's Strategy
00:09:30 - Challenges of Ingredient Sustainability
00:14:44 - Technological Solutions and Industry Alignment
00:23:36 - Empowering Chefs and Product Developers
00:27:41 - Future of Sustainability in Food Industry
31:17 Food Data Transparency Initiative Progress
36:01 Seasonal, Local Food Benefits
38:05 Incentivizing Sustainable Food Practices
42:53 Unexpected Rise to ESG Leadership
46:20 Integrating Retail Systems Challenges
48:13 Sustainability vs. Competition Barriers
50:34 Episode Conclusion
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/
See you next time!
In this engaging conversation, we dissect the concept of trends, distinguishing between short-lived fads and long-term shifts in consumer behaviour.
We share historical examples like the cranberry craze initiated by Delia Smith and current trends like bubble tea, demonstrating how some ideas blossom into massive trends while others fizzle out.
Mushroom products and edible packaging emerge as points of intrigue regarding their future in mainstream food markets.
We also delve into the tools and techniques that can make trends less daunting and more beneficial.
Lucy introduces the 5C's checklist (Consumer, Context, Cost, Compatibility, and Compliance) and suggests establishing a dynamic trends pyramid in your workspace.
We stress the importance of understanding insights—the 'why' behind trends—and how technology and AI can aid in monitoring the evolution of market shifts.
Throughout the episode, we maintain our trademark blend of humour and honesty while providing listeners with practical strategies to navigate the complex world of food trends effectively.
Timestamps
00:00 Understanding Trends vs. Fads
04:51 Exploring Micro Trends in Bubble Tea
07:13 Functional Health's Trending Impact
11:05 "Revolutionizing Food Product Development"
13:38 Evaluating Edible Packaging's Viability
18:08 Menopause and AI-Sustainability Insights
19:30 Structured Team Idea Wall
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://micro-search.co.uk/
In today's episode, we explore how creativity is more than just a natural gift; it involves preparation, incubation, and a strategic approach to ideation.
They discuss how the food industry can sometimes overlook the importance of creativity due to daily pressures and offer solutions to integrate innovation strategically.
Lucy shares her excitement about launching a new ideation course with fellow consultant Rachel Auty, exemplifying the power of collaboration in nurturing creative ideas.
They stress psychological safety, cross-functional teamwork, and structured sessions to effectively distill and apply creative outputs.
The episode also touches on individual creativity, encouraging listeners to find personal ways to stretch their creative muscles through activities like music and mindfulness, citing TJ Power’s book on brain chemistry for further exploration.
By setting clear frameworks and promoting an environment where all ideas are valued and tested, businesses can thrive in innovation, paving the way for future success.
Timestamps:
00:00 Prioritising Ideation Amidst Everyday Challenges
03:28 Collaborative Course on Brain Functionality
07:35 The Importance of Creative Incubation
09:29 Sleep Deprivation in Food Industry
14:22 Fun, Structured Team Ideation
17:35 "Boost Creativity with Cross-Brain Exercises"
20:34 Failure as a Growth Opportunity
24:36 Harnessing Effective Ideation Frameworks
25:15 Closing Thoughts and Connect with Us.
Links and Resources:
Other Creativity Related Episodes:
Boosting Creative Confidence in the Food Industry
https://ohforfoodssake.co.uk/2021/10/28/boosting-creative-confidence/
Filling Your Innovation Tank Up - Oh For Foods Sake
https://ohforfoodssake.co.uk/2021/07/08/filling-your-innovation-tank-up/
"Innovation Mindset with Simon Allison | Learn and Grow
https://ohforfoodssake.co.uk/2021/08/05/innovation-mindset-with-simon-allison/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
The conversation opens with us discussing our personal experiences with being diagnosed with ADHD, shedding light on the strengths and challenges that accompany neurodivergence.
We acknowledge that neurodiversity goes beyond simple compliance with the Equality Act of 2010, focusing instead on creating environments where all employees can perform at their best.
We share anecdotes illustrating how minor workplace adjustments can significantly improve employee satisfaction and output. We advocate for an empathetic and understanding workplace culture that values diverse thinking and reduces the pressure of masking.
We stress the importance of recognising the unique needs of each individual and tailoring strategies to support them effectively.
We also recommend resources like the Access to Work Scheme and emphasise the power of open dialogues in unlocking the potential of neurodiverse talent.
Furthermore, the episode outlines practical strategies for businesses to create neuro-inclusive workplaces, such as adapting physical environments, utilising technology, and fostering open communication.
Timestamps:
00:00:00 - Introduction and opening thoughts on neurodiversity
00:00:33 - Lucy and Amy’s personal journeys with ADHD
00:01:52 - Importance of adapting workplaces for neurodivergence
00:03:27 - Real-life example of workplace adjustments
00:05:08 - Discussion on previous neurodiversity series
00:06:31 - Characteristics and talents of neurodivergent individuals
00:08:08 - Amy and Lucy's hyper-focus experiences
00:09:24 - The challenge of sensory overwhelm in open-plan offices
00:11:28 - Discomfort with the disability label and workplace accommodations
00:14:22 - Benefits of remote work for neurodivergent individuals
00:17:27 - Addressing misconceptions about neurodivergence
00:18:18 - Legal obligations and practical strategies for workplaces
00:21:00 - The importance of individualised workstations
0:24:40 - Encouraging a culture of empathy and communication
00:26:30 - The exhaustion of masking and the value of authenticity
00:28:57 - Bite-size actions for embracing neurodiversity
Links and Resources:
My User Manual on Amazon: https://amzn.eu/d/6lFYth4
Other episodes on this topic:
https://ohforfoodssake.co.uk/2024/04/04/rethinking-normal-celebrating-neurodiversity-in-the-food-industry/
https://ohforfoodssake.co.uk/2024/03/28/neurodivergence-its-not-just-a-trend/
https://ohforfoodssake.co.uk/2024/04/11/finding-your-fit-neurodiversity-and-the-job-market-with-ellie-vince/
https://ohforfoodssake.co.uk/2024/04/18/autism-in-the-workplace-charlie-jenkins-story-of-strength-and-adaptation/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
We chatted with Danny Franklin, returning guest and managing director at Microsearch Laboratories. Together we explore the importance of allergen management, spurred by high-profile cases in the UK, where contamination led to widespread recalls. Danny explains how food factories often react to major incidents rather than proactively prevent them, a mindset he aims to shift.
We highlight the growth in allergen testing, driven by both increased awareness and regrettably, food fraud.
The episode delves into the complexities of the supply chain, shedding light on potential contamination during farming and the necessity for stringent controls and testing at every stage.
Danny shares practical advice on how businesses, regardless of size, can implement effective allergen testing protocols and why regular buyback testing from supermarkets can be a game-changer for ensuring product safety.
Timestamps:
- [00:00:00] Danny explains how change often occurs after a major issue.
- [00:00:22] Introduction to Oh For Food's Sake and its hosts.
- [00:01:03] Welcome to guest Danny Franklin, and discussion on allergen management.
- [00:02:13] Danny's background and role at Microsearch Laboratories.
- [00:02:27] Discussion on increased allergen testing due to peanut and mustard issue.
- [00:04:06] Statistics on allergens versus food poisoning cases.
- [00:06:48] Complexities of contamination in food supply chain.
- [00:08:13] Importance of lab collaboration and proactive testing.
- [00:15:30] Innovative testing methods and managing allergens in production.
- [00:21:58] Role of buybacks and risk assessments in allergen management.
- [00:28:32] Food fraud, its dangers, and its effect on the market.
- [00:33:30] Importance of supplier trust and communication in ensuring food safety.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
We kick off this week’s episode by delving into Mel Robbins' "Let Them" theory, a technique that promotes managing challenging relationships by focusing on personal reactions and control, rather than trying to change others.
With our combined decades of experience in the food industry, we present relatable anecdotes and professional insights, illustrating the daily struggles faced in the sector, like dealing with difficult colleagues or suppliers.
The conversation weaves through practical applications of the theory in workplace scenarios such as managing persisting deadline issues or handling micromanaging bosses, emphasising the benefits of setting personal boundaries and reclaiming energy.
Throughout the episode, we envelop serious discussions with light-heartedness and humour, making for an engaging listen.
Timestamps
- [00:00:00] Introduction to the "Let Them" theory.
- [00:00:29] Amy and Lucy share their professional backgrounds and the episode's focus.
- [00:01:12] Discussing the Mel Robbins podcast and the motivating concept of "Let Them."
- [00:02:28] Exploring how this theory can transform workplace dynamics.
- [00:05:39] Examples: deadline missers and workplace enabling behaviors.
- [00:14:10] Advice for handling micromanaging bosses.
- [00:21:56] Tips and strategies for applying the "Let Them" theory.
- [00:25:15] Closing thoughts and encouragement for the audience.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
In this episode, Lucy shares how a recent health scare forced her to take a step back and reassess what really matters. We get into the constant juggle between work and personal life, the challenges of staying focused on long-term goals, and how to stay true to your core values—even when life throws curveballs.
We break down practical tools like the urgent vs. important matrix and time blocking—no fluff, just simple strategies to help you manage your time better. Plus, we get real about the everyday struggle of balancing family, work, and everything in between, especially in the fast-paced food industry.
Lucy also opens up about procrastination—why we do it, how to spot the patterns, and what you can do to move past it. And finally, we talk about something we all need to hear: rest isn’t a luxury, it’s a necessity. Taking intentional pauses can actually make you more productive, not less.
If you’re feeling stretched thin, this one's for you.
Timestamps
00:00:00 - Introduction and importance of prioritisation.
00:01:29 - Lucy discusses her personal experience with illness and prioritisation.
00:02:46 - Decision-making based on importance; Lucy reflects on how priorities evolve with age.
00:04:03 - The complexity of prioritizing as responsibilities grow.
00:10:07 - Competing priorities between family and work; navigating challenging decisions.
00:16:15 - Introduction of time-blocking as a method for task management.
00:22:35 - Tackling procrastination and setting realistic deadlines.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
In this episode, we dive into DISC profiling—a powerful tool for understanding personal and team dynamics.
Lucy shares her journey of self-discovery, reflecting on how her initial assumptions about her dominant traits were turned on their head, and how gaining clarity on her true preferences has completely changed the way she works.
Amy breaks down the different DISC types and their relevance in food industry roles, exploring why certain personalities naturally gravitate towards specific job functions. We discuss how this insight can help you better understand colleagues, adapt your approach, and make day-to-day interactions feel less like a battle.
We also share practical, real-world tips on flexing your communication style to connect with different personality types—helping to smooth out teamwork and make conversations more effective
Timestamps:
- [00:00:00] Introduction and dynamics of team personalities
- [00:01:26] Understanding DISC profiling and its personal impact
- [00:04:13] The essence of self-awareness in communication
- [00:07:08] Breakdown of the four DISC types: Dominance (D), Influence (I), Steadiness (S), Compliance (C)
- [00:16:38] Stereotypes in food industry roles and personality types
- [00:28:47] Transformative impact of personality awareness on team dynamics
- [00:30:07] Key takeaways and actionable steps
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
In this engaging episode, we start with the definitions and importance of establishing boundaries, particularly within the food industry where the pace never slows. We discuss the societal pressures and personal characteristics, like people-pleasing tendencies, that often lead to poor boundary-setting.
Lucy opens up about her journey of not considering boundaries until just a few years ago, highlighting the impact this had on her mental health and family life and Amy brings in her experience of burnout and how being a boundary-less people-pleaser significantly contributed to it.
They talk about how critical it is to realise you're not only allowed but need to set boundaries to maintain energy and productivity.
Throughout the episode, we share personal anecdotes, reflecting on the transformations we have experienced since we started recognising and establishing our boundaries. We also touch upon practical tools like time blocking and the impacts of saying 'no' to social events or additional work that doesn't serve your goals.
Simple changes like learning to communicate your needs clearly without guilt, and prioritising tasks effectively have brought significant improvements to their work-life balance.
This episode is not just about setting boundaries in professional life but also extends to personal boundaries with family and friends, ensuring a holistic approach to maintaining well-being.
Timestamps:
00:00:00 - Introduction and setting the stage for the topic of boundaries
00:01:00 - The importance of boundaries in the food industry
00:02:18 - Defining boundaries and their role in well-being
00:04:06 - Lucy’s journey and the late realisation of the need for boundaries
00:06:15 - Balancing productivity and boundaries
00:07:01 - Impact of lack of boundaries on personal and professional life
00:08:14 - Looking for joy in life through boundaries 00:11:32 - Work-life integration and personal fulfilment
00:15:15 - Structuring work and communicating needs effectively
00:18:11 - Implementing boundaries and handling pushback
00:25:39 - Practical tools: Time blocking and its benefits
00:28:59 - Structuring time around personal commitments
00:31:23 - Dealing with pressure and pushback at work
00:33:45 - Recognising boundary violations and addressing them
00:34:41 - Recap and takeaways for maintaining boundaries
00:35:29 - Closing remarks and encouragement for listeners
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
Join us on Oh for Food’s Sake this week as Amy welcomes Cameron Rigg, the Lead Product Developer at Tesco and Co-founder of Flourish in Food Mentoring.
We start with Cameron reminiscing about his early love for food and nutrition, ignited by his grandmother's baking and a remarkably supportive food technology teacher.
Cameron walks us through his career trajectory, from a placement year at Pizza Hut, a significant stint at Co-op where he transitioned from development to buying, and finally his current role at Tesco.
He opens up about his challenges, like the difficult decision to move back north and the hurdles of taking on a buying role during economically tumultuous times.
A key highlight of the episode is Cameron sharing how he balances his professional life while managing a substantial commute. He emphasises the importance of time management, setting boundaries, and prioritising personal well-being, offering actionable tips for anyone feeling the strain of their work schedule.
Cameron also elaborates on the origins and objectives of the Flourish in Food Mentoring scheme. Born out of a desire to support students affected by the COVID-19 pandemic, Flourish is an initiative that pairs industry professionals with mentees, helping to nurture the next generation of food industry talent..
Cameron also gives us his perspective on the evolving work culture of Gen Z and Alphas, who are changing the game with their fresh take on work-life balance
Whether you’re looking to grow your own career, give back through mentoring, or just hear an inspiring story about thriving in the food retail industry, this episode is packed with insights and practical advice.
Timestamps
0:00 – Introduction, Lucy’s Absence, and Welcoming Cameron Rigg
2:46 – Cameron’s Early Interest in Food and Influential Mentorship
5:40 – Sheffield Hallam University Experience and Placement at Pizza Hut
10:26 – Transition to Co-op and Career Growth
15:50 – The Move to Buying During Economic Challenges
18:50 – Returning to Development at Tesco
20:26 – Balancing a Challenging Commute & Work-Life Balance
25:00 – Flourish in Food Mentoring Scheme: Origins and Impact
30:50 – Generational Differences in Work Approaches
39:07 – Responsibility and Rewards of Working in Food Retail
45:02 – Effective Time Management and Avoiding Burnout
52:10 – Final Thoughts and Closing Remarks
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
In this episode we both highlight the growing importance of AI in everyone’s daily routines, noting how it can save hours of work, particularly for freelancers and small business owners who manage multiple roles.
We emphasise that while AI tools like ChatGPT are incredibly useful, it's crucial to understand their limitations and ensure the final output aligns with your own professional expertise.
Our conversation then shifts to specific examples of how we use ChatGPT daily—from crafting assertive emails and generating presentation outlines to analysing data and planning LinkedIn posts.
We also discuss the benefits of AI in relieving mental load, especially for tasks that are time-consuming or creatively demanding.
However, we caution listeners against blindly trusting AI outputs, stressing the importance of fact-checking and personalisation.
Amy shares her experience of using Otter AI for real-time transcription of meetings and events, including a humorous account of using it during her child's parents’ evening.
We wrap up by encouraging listeners to experiment with AI tools, share their experiences, and think of AI as a helpful friend rather than a replacement for their professional skills.
Timestamps
[00:00:00] Lucy’s experience with ChatGPT for translating PDFs
[00:01:02] Introduction: Embracing AI in everyday life
[00:02:28] Risks and limitations of AI in larger businesses
[00:03:39] ChatGPT: What it is and how it works
[00:07:25] Practical uses of AI: Writing emails and presentations
[00:14:48] Data analysis and meal planning using AI
[00:22:07] Encouraging AI experimentation and real-life examples
[00:26:56] Summary and closing remarks
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
Today on "Oh For Food's Sake," we welcome Nicky Foster to explore the complexities of confidence and leadership challenges in the food industry.
Confidence, often hampered by imposter syndrome and self-doubt, can be nurtured through small, consistent actions that build competence and self-belief. Our discussion highlights the impact of gender socialisation, where societal expectations differ for girls and boys, often creating a bias when women appear more confident and assertive.
Nicky shares her experiences from her retail career, including the trials of advocating for flexible working as a new parent and the profound personal growth following redundancy. She uses powerful analogies to illustrate her goal of helping women achieve success more easily. Nicky emphasises authenticity in leadership, challenging the outdated notion that women must emulate male behaviours to succeed.
We also tackle the topic of maternity leave, discussing the loss of confidence, the physical and mental toll of childbirth, and the importance of recovery and support systems. Nicky and Amy stress the need for women to lean into their true selves, to set boundaries, and to ask for help — especially crucial when returning to work after maternity leave.
The conversation highlights the value of women supporting women, sharing successes and challenges, and fostering a strong, supportive network.
Nicky ends the discussion by introducing her new program aimed at building clarity, confidence, and community among women leaders, Fearless Women: Empowered to Rise.
The Fearless Women’s Programme is a comprehensive journey designed to tackle the unique challenges women face in professional roles.
Do you find yourself holding back in meetings? Struggling to build your network? Or feeling like you have to prove yourself twice as hard to be taken seriously?
You’re not alone, and this programme is here to change that.
Whether you’re battling self-doubt, feeling stuck, or just searching for a clearer sense of direction, this programme will guide you to unlock the confidence, clarity, and connections you need to move forward.
You can join the waiting list for this programme and register for a live webinar on the 24th January by clicking on the links in the Links & Resources section.
Timestamps
[00:02:30] Introduction to Nicky Foster and her journey in the food retail industry.
[00:05:15] The recurring challenge of confidence and imposter syndrome.
[00:08:40] Gender socialisation and societal pressure on women.
[00:12:10] Nicky’s personal career stories and lessons learned.
[00:18:00] The importance of authenticity in leadership.
[00:21:45] Challenges faced by women returning from maternity leave.
[00:25:30] The significance of a supportive network and women’s tribes.
[00:29:50] Building confidence through actionable steps and self-reflection.
[00:34:00] Introduction to Nicky's new confidence-building program.
[00:38:15] Upcoming events and closing thoughts.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Fearless Women Programme Wait List https://foodies.fearlessfoodies.co.uk/fearlesswomen
Fearless Women Webinar Registration https://foodies.fearlessfoodies.co.uk/webinar
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
We kick off the episode by dissecting the nuanced differences between coaching and mentoring. We explain that while coaches help individuals draw their own conclusions, mentors offer the benefit of their hindsight and experience.
Drawing from our year-long journeys with Flourish in Food mentoring scheme, both hosts share personal anecdotes about the monumental shifts in their careers over the past year.
Lucy opens up about her hesitations around seeking a mentor despite feeling the need for one, and how partnering with Flourish in Food opened the door to a transformative mentoring relationship with Charles Banks. She recounts how this relationship has empowered her to realign her business and personal goals confidently.
Amy mirrors these sentiments but, in her journey, her mentor Debbie Davies has been instrumental in helping her expand her consultancy without losing her personal touch.
We also explore the best practices for a fruitful mentoring relationship, touching on the importance of clear roles, setting expectations, maintaining momentum, and checking in on the relationship’s progression.
We also differentiate between mentors, sponsors, and allies, underscoring the significance of each role and we encourage listeners to reflect on their own networks and suggest practical ways to cultivate and maintain these relationships.
Timestamps
[00:00:00] - Amy clarifies the difference between coaching and mentoring.
[00:00:15] - Lucy and Amy introduce the episode’s focus on mentors, advocates, and allies.
[00:01:30] - Amy and Lucy reflect on their experiences with the Flourishing Food mentoring scheme.
[00:03:09] - Lucy shares how her mentoring relationship helped her rebrand and find direction in her business.
[00:07:01] - Amy explains the importance of structure in mentoring meetings and how to get the most out of them.
[00:07:58] - Amy shares her experience with her mentor, Debbie Davies.
[00:11:28] - Differences between coaching and mentoring.
[00:18:38] - Importance of sponsors and advocates and how to find them.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/
See you next time!
Susan begins by sharing her the challenges she experienced with engaging in IFST as a student and early career professional engaging in IFST, which stemmed from geographical and time-related issues. Things took a turn when she transitioned into freelance consultancy, a shift that allowed her to get more deeply involved. Starting with the Midlands branch, she eventually took the lead in establishing the IFST Food Innovation Special Interest Group during the pandemic. This group created a much-needed space for product developers to collaborate, share ideas, and find support during a difficult time.
The conversation moves to the launch of the Innovation Toolkit in 2023.
Designed for product developers, this resource is a treasure trove of practical tools, including creative ideation methods, innovation processes, project management strategies, and trend analysis. It’s clear from Susan’s description that the toolkit is a must-have for anyone in product development, whether they’re new to the industry or seasoned professionals.
Susan also highlights the importance of bridging academia with real-world industry experience. She believes that combining theory with hands-on learning makes education more impactful and engaging, bringing lectures to life in a way that resonates with learners.
As the discussion continues, Susan reflects on the value of IFST as a professional network, particularly for freelancers and consultants who often feel isolated in their work. She emphasises the importance of staying connected to a community that supports growth, offers learning opportunities, and encourages collaboration.
We also dive into Susan’s career journey, including her pivot from working with branded goods to focusing on ingredient innovation. She shares insights into risk management and the need for flexibility in product development processes. Susan encourages food professionals to revisit the basics, like the NPD Fundamentals course, which she sees as beneficial for anyone looking to stay current and enhance their understanding of industry practices.
The episode concludes with Susan and the hosts encouraging listeners to explore IFST’s resources, including the Innovation Toolkit, which will soon be integrated with the NPD Fundamentals course for even greater value.
Timestamps
- [0:00] - Introduction
- [2:30] - Susan’s early challenges with IFST
- [8:45] - Founding the Innovation Group during the pandemic
- [11:20] - Innovation Toolkit launch in 2023
- [15:35] - Bridging academic and industry experience
- [19:10] - Why IFST is a lifeline for food professionals
- [30:12] - Transitioning from branded businesses to ingredients
- [33:45] - Revisiting fundamentals and staying flexible
- [40:15] - Encouragement to explore IFST resources
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
Oh For Food's Sake is sponsored by Microsearch: https://micro-search.co.uk/
See you next time!
Lucy welcomes listeners to the first episode of 2025, acknowledging the unique pressures and chaos that food industry professionals face in January.
Together, Amy and Lucy share four practical strategies to help listeners prioritise their work, set boundaries, plan recovery time, and maintain connections with their support network.
Throughout the episode, they touch on personal anecdotes and practical examples, making the advice relatable and easy to implement.
We emphasise the importance of ruthless prioritisation, setting clear and communicable boundaries, planning both short micro breaks and longer recovery times, and staying connected with friends and mentors in the industry.
Lastly, we encourage listeners to decide on one actionable step from their tips and implement it to improve their work life.
Timestamps
00:00:16 - Lucy welcomes listeners and introduces the episode's focus on strategies for a busy January.
00:01:34 - Discussion on the post-launch review stage and the typical January busyness in the food industry.
00:02:59 - Tip #1: Prioritise ruthlessly. 00:04:20 - Tip #2: Setting boundaries and communicating them.
00:07:11 - Sponsor Break: Microsearch Laboratories.
00:07:51 - Continuation of Tip #2.
00:09:49 - Tip #3: Planning recovery time and small rewards.
00:10:38 - Discussion on the importance of finding micro breaks.
00:15:05 - Tip #4: Connecting and reaching out to your support network.
00:16:30 - Wrap-up and invitation for listeners to share their chosen strategies.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
Oh For Food's Sake is sponsored by Microsearch: https://micro-search.co.uk/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we’re joined by Tor Hunt Taylor, Marketing Director at The Collective, to explore the challenges and opportunities of driving sustainability in the food industry. Tor shares her thoughts on the importance of networking and transparency, emphasizing how platforms like B Corp are instrumental for staying informed on advancements and navigating policy changes. These connections have proven vital in The Collective’s ambitious mission to achieve carbon neutrality by 2025. She explains the company’s current reliance on carbon offsetting and their plans to transition to insetting through regenerative farming practices, particularly in dairy farming, where milk production heavily contributes to carbon emissions.
The conversation delves into the hurdles faced by farmers attempting to adopt regenerative methods, including policy gaps and market pressures. Despite these challenges, the positive environmental impacts seen on farms that have embraced these practices offer hope and proof of concept. Tor also discusses how consumer behavior plays a critical role in driving sustainability. While interest in sustainable products is growing, price and taste often outweigh environmental considerations in purchasing decisions. Clear and simple communication about the benefits of regenerative farming is key to aligning consumer habits with sustainable goals.
We tackle the controversial topic of ultra-processed foods and the confusion surrounding this term. Tor highlights the need for better research to guide policies and inform consumers, especially given that some processed foods can still offer significant nutritional benefits. The discussion also touches on The Collective’s innovative approach to product development, including their new adult pouch range inspired by the success of their kids' snacks. This product line targets the adult snacking market with a focus on health and sustainability and has already received positive feedback. Sainsbury’s adoption of the range, paired with engaging and humorous marketing campaigns, showcases the brand’s commitment to connecting with consumers through relatable content.
Tor also shares insights into The Collective’s marketing strategy, which prioritizes impact over budget. By leveraging small, collaborative teams and using social media insights to engage with their audience, The Collective demonstrates how thoughtful, resourceful marketing can drive consumer engagement and build brand loyalty.
This episode offers a wealth of insights for anyone interested in the intersection of food, sustainability, and consumer behavior. From practical strategies to inspiring stories, it’s a conversation filled with actionable takeaways and food for thought.
Timestamps
0:00 - Introduction and guest welcome Tor Hunt Taylor
3:35 - Networking and transparency in sustainability
12:22 - Achieving carbon neutrality: Offset vs. inset
19:01 - Regenerative farming practices and challenges
27:45 - Consumer behaviour in sustainable product adoption
33:30 - Ultra-processed foods controversy and research needs
42:15 - Innovation at The Collective: Adult pouch range
51:40 - Marketing strategy: Connecting with consumers through humour and relatability
58:20 - Team dynamics and collaborative culture at The Collective
1:04:10 - Conclusion and call to action
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
Lucy opens up about how working with coaches and mentors has been a game-changer, giving her the clarity and confidence to push forward in both life and business. She even shares a courageous journey through the small claims court process, which she found hugely empowering and a significant growth opportunity.
Amy shares her own story of navigating a tricky client relationship, the freedom that comes with being your own boss, and why trusting your gut can save you a world of stress. Plus, we explore the highs, the lows, and how delegation became Amy’s superpower during a tough personal health challenge.
We encourage listeners to reflect on past challenges and use these experiences to propel personal and professional growth. Lucy shares a personal story about revisiting a past business area, comparing her feelings of discomfort to PTSD, only to find pride in her mature handling of these feelings. Amy recaps questions for reflecting on 2024, advocating for the value of reflection to set future goals.
The episode underscores the theme of discomfort as a catalyst for growth. It discusses Lucy’s realisation of not being the right fit for a client’s needs and quickly finding someone else to assist. Amy shares her struggle with losing her voice and the subsequent growth it led to in her business by trusting her team more.
We wrap up with a heartfelt discussion on personal growth, celebrating mutual achievements, and teasing upcoming topics for 2025.
Timestamps
00:00 - Introduction
02:30 - Lucy's life-changing experience with a financial coach
07:15 - Acknowledging and valuing oneself
12:45 - Amy's insights on handling challenging clients
18:10 - The advantages of being self-employed
24:00 - Reflecting on past challenges for growth
30:20 - Lucy’s personal story on revisiting past business areas
35:45 - Amy’s method of year-end reflection
42:00 - The theme of discomfort as a growth catalyst
47:30 - Lucy’s approach to handling client fit issues
53:15 - Amy’s struggle with her "voice" and delegating work
58:00 - Importance of mentorship and coaching
1:01:30 - Final reflections and advice for 2024
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
The episode starts with Lucy talking to Bobby Edge Partington, Senior Communications Manager at the Institute of Food Science and Technology
The IFST celebrates its 60th anniversary in 2024 and the conference serves as a platform for discussing advancements like AI in food production and sustainability and we also talk about future initiatives for the IFST and its membership opportunities.
Lucy then shares her thoughts on the morning session as well as asking how attendees were enjoying the morning's talks.
Lucy then chats with Max Grell from BlakBear and he tells her about the technology BlakBear has developed; sensors for food packaging that indicate freshness by detecting gases emitted by the food. These electronic labels send data every second and can be read using a smartphone via NFC technology and will play an important role in reducing food waste.
The episode continues as she talks with a sponsor of the conference, Tracegains, and discusses how their business transforms supplier management for food and beverage companies, simplifying compliance and quality control through data-driven solutions and learns how their innovative network, likened to LinkedIn, lets suppliers share documents and certifications efficiently with clients like Coca-Cola.
Next, she speaks with another of the sponsors, IFIS, and they discuss FSTA, a database of comprehensive literature searching in food science and related fields where you can discover scientific articles, patents and other information across disciplines and from publishers worldwide.
Daria Liutcerina, another attendee shares with Lucy her views on the conference and what she has enjoyed so far.
Lucy talks with Susan Arkley, a seasoned product development consultant and long-time member of the Institute of Food Science & Technology (IFST). Susan shares her journey from being an IFST member as a student to becoming more engaged as a self-employed consultant. They discuss the misconception that IFST is not for product developers and delve into the value it brings, particularly through initiatives like the innovation special interest group.
Susan recounts her long-standing membership, starting from her student days, and explains how her involvement deepened after becoming a self-employed consultant.
She also interviews Ruth Dolby, the joint chair of the Midlands branch of the IFST. Ruth shares her experiences and the significant role she plays within the organisation. From her accidental foray into conference organisation to her proactive involvement in the IFST, Ruth highlights the importance of engaging within professional organisations. They discuss the value of cross-disciplinary work in the food industry and the benefits that active participation in the IFST can offer, from networking opportunities to exceptional educational talks.
The last part of this special episode moves onto the talks from conference with experts from speakers Chris Elliot and Nik Watson.
Chris Elliott is the founder of the Institute for Global Food Security at Queen’s University Belfast and is an Honorary Professor there. He is also Professor of Food Security at Thammassat University in Thailand.
He discusses the pressing issues reshaping the global food landscape including the critical forces impacting food security including climate change, geopolitical shifts and economic pressures causing the price of food to rise.
The episode concludes with a talk from Nik Watson, Professor of AI in Food at the University of Leeds. He explores how AI is revolutionising the food sector, focusing on health, sustainability, and resilience.
We hope you found this episode from Lucy’s visit to the IFST conference insightful and we look forward to bringing you more “on the road” episodes in the future. To find out more about the conference click here https://www.ifst.org/ac24.
Time Stamps
0:00 Intro to Episode
1:20 OFFS Music Intro
2:02 Bobby Intro
11:28 Lucy talking about morning session
12:08 ROQUETTE on conference
13:41 Max Grell from Blakbear
16:58 Tracegains
25:14 Sponsor talking
26:49 Daria on conference
29:14 Susan Arkley
31:15 Ruth Dolby
33:19 Mezze Ad
33:41 Lucy intro to Chris Elliot
34:39 Chris Elliot Talk
49:00 Lucy intro to Nik Watson
49:17 Nik Watson on conference
51:05 Nik Watson Talk
1:07:00 Lucy End of Episode
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodssakepodcast/
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In our chat with Fran Haycock, we unravel how businesses are shifting their sustainability approaches to embrace transformation leadership roles. Fran explains the increasing need for CSOs to spearhead rapid transformation programs while balancing compliance elements. This dual focus often leads to structural changes within organisations, as seen in Greencore’s internal restructuring, which involved downsizing and decentralising sustainability efforts. A pivotal part of Greencore’s new strategy is the "plan ownership model," where leaders from different departments champion various sustainability topics with strong executive support. Despite initial resistance and the necessity for leader upskilling, this model has shown positive results, particularly in the last few months.
We dive deep into the specifics of managing and reducing Scope 3 emissions, especially the challenges posed by product ingredients and packaging. Fran illustrates these points with an example of a chicken and bacon sandwich and discusses the complexities of implementing recipe changes due to retailer control and consumer preferences. The discussion emphasises the need for ongoing consumer education on the carbon impact of products and the intersection of health and sustainability goals.
Fran also highlights the importance of supporting sustainability leaders and newcomers, debunking the myth that specific backgrounds are required to enter the field. Her personal journey from finance and change management to sustainability underscores the value of transferable skills. The episode concludes with a reflection on future targets, including responsible sourcing of soy and cage-free eggs, and preparing for the Corporate Sustainability Reporting Directive (CSRD).
Timestamps
- [00:00] Introduction of the episode and guests, Fran Haycock.
- [02:15] Fran discusses evolving sustainability roles in businesses.
- [08:30] The structure and strategy of sustainability at Greencore.
- [12:45] Implementing the "plan ownership model" and initial challenges.
- [19:00] Progress in sustainability initiatives and executive support.
- [24:10] Understanding and managing Scope 3 emissions at Greencore.
- [30:35] The role of product recipe design in reducing carbon footprint.
- [37:00] Challenges with consumer preferences and retailer control.
- [43:20] Fran’s journey and background in transitioning to sustainability.
- [50:15] Supporting newcomers and leaders in sustainability.
- [56:00] Future sustainability targets and preparation for CSRD.
- [01:02:30] Conclusion and final thoughts.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In today's episode, we welcome Simon Bos, the visionary behind Mezze and Gravity Well.
Simon, who has a deep understanding of both tech and food industries, discusses the pressing issue of technological inefficiencies in food manufacturing. He narrates the story of how Mezze was conceptualised during a collaboration with one of the UK's largest food manufacturers, which initially relied on a call centre in India for order management. By introducing a custom software solution, Mezze transformed the process, allowing customers to place and track orders online efficiently.
Simon explains the function of an ERP (Enterprise Resource Planning) system and why many existing systems fall short for food manufacturing needs. Mezze, as an Amazon-like B2B ordering platform, addresses these gaps by providing tailored solutions that reduce administrative burdens and enhance operational efficiency. Additionally, the episode highlights the pivotal role of AI in sustainability efforts, significantly cutting down food waste by optimising order decisions based on various factors.
A significant part of the discussion revolves around the benefits of early tech integration, particularly for scaling businesses. Simon backs his argument with practical examples, demonstrating how tech investments can streamline operations and reduce future headaches. The conversation also touches on government support through Innovate UK, and Simon’s aspirations to expand Mezze's reach to the US market, ensuring small manufacturers can stand toe-to-toe with industry giants.
Throughout the episode, we emphasise the importance of technological evolution in the food sector and how platforms like Mezze can be game-changers. We also encourage listeners to rate and review the podcast and join our community on Facebook.
Timestamps:
- [0:00] Introduction to the episode and guest, Simon Bos.
- [03:15] The technological lag in the food manufacturing industry.
- [07:45] Origin story of Mezze from the collaboration with Adelie Foods.
- [13:20] Explanation of ERP systems and their shortcomings in food manufacturing.
- [16:45] How Mezze addresses specific needs in the food industry.
- [19:30] AI's role in optimising orders and reducing waste.
- [23:50] Impact of government support and Innovate UK's involvement.
- [27:15] Benefits of early tech investment for scaling businesses.
- [31:05] Mezze’s branding flexibility and integration capacity.
- [34:20] Sustainable practices and carbon counting enhancements.
- [38:10] Opportunities and challenges for small food brands.
- [42:00] Plans for US market expansion and further scale-up programs.
- [47:30] Engagement with other technology startups and entrepreneurial ventures.
- [51:10] Closing thoughts and contact information for Simon Bos.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
During the episode, we discuss the importance of embracing the role of a people manager once you transition into leadership. The shift from being task-focused to people-focused is pivotal. We share personal stories about how this shift has impacted us and the teams we’ve managed
We also touch upon the art of effective delegation. We open up about our struggles with perfectionism and how letting go of the 'doing' part was initially tough but ultimately beneficial and how delegation not only frees up your time but also fosters the growth of your team.
In addition to that, the episode emphasises the importance of strategic thinking. Moving into a leadership role means that you need to start planning for the long term and align your work with the company’s strategic goals.
We also discuss the pitfalls, such as micromanaging, not adapting your communication style, and the unrealistic expectation of needing to know everything.
The episode aims to remind you that empowering your team and fostering an environment of trust and growth is essential for a successful transition into leadership.
Timestamps
- [00:00] Introduction to the episode and the topic of transitioning into leadership roles.
- [00:16] Lucy welcomes listeners to the "Oh For Foods Sake" podcast and introduces the focus of today’s episode.
- [01:24] Amy discusses her personal experience with Fearless Foodies and the need to step into a leadership role.
- [02:32] The transition from being a technical expert to a leader and its challenges.
- [03:37] Societal issues related to the lack of leadership training.
- [04:47] Amy’s exercise with Donna on recognizing leadership qualities.
- [06:24] Emphasizing the importance of focusing on people management rather than just tasks.
- [08:11] Building high-performing teams through understanding individual strengths.
- [09:07] Importance of learning to delegate effectively and its impact on team growth.
- [13:14] Shifting perspective from technical details to strategic goals.
- [14:39] Understanding the bigger picture and aligning with company goals.
- [16:05] Pitfalls to avoid: Micromanaging and its negative impact.
- [17:26] Adapting your communication style to different audiences.
- [19:26] Accepting that you don't need to be the expert in everything and empowering your team.
- [21:20] Summary of key tips and pitfalls for new leaders.
- [22:16] Closing remarks and invitations to join the community.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this insightful episode, we explore the evolving landscape of procurement within the food industry with our guest, Michelle Bailey.
We kick off the episode discussing the pivotal role of streamlined procurement processes and the benefits of enabling employees to access product information group-wide, driving efficiency and reducing complexity. Lucy suggests an ambitious idea: an industry-wide global database of all ingredients and whilst the idea poses anti-competitive concerns, the potential benefits are intriguing.
Michelle highlights the importance of creating category strategies within procurement, which enhance transparency about purchasing, supply chains, and supplier expertise. These strategies empower teams, especially those in customer-facing roles, to engage confidently with retailers. She reflects on the transformation from decentralised to centralised procurement approaches, which have significantly improved efficiency and supplier relationships over the years.
Supplier feedback is another key theme, with Michelle stressing its importance in building better supplier-customer relationships. She also addresses the often-overshadowed role of procurement teams in organisations and the challenges they face, such as lack of training and organisational representation. Michelle’s consultancy work focuses on busting the myth that procurement is solely about lower prices; it's about strategic negotiations, especially in volatile markets.
The episode then delves into the confusion around job titles and how similar roles can vary significantly between companies. Amy recalls a course Michelle wrote that demystified procurement for non-specialists and enabled better supplier communication, reinforcing Michelle's mission to empower businesses by developing their procurement skills and confidence.
Effective communication, particularly phone communication, is emphasised as a critical aspect of managing supplier relationships. Despite generational discomfort around phone calls, Michelle, Lucy, and Amy agree on its advantages over emails in enhancing supplier relationships and business outcomes.
The conversation shifts to the complexities of procurement, such as sourcing high-demand raw materials, and the growing importance of sustainability, due diligence, and clear supplier compliance. Michelle and the hosts draw parallels between procurement and new product development (NPD), noting the significant internal communication challenges both faces.
Michelle provides valuable advice on building internal relationships, encouraging less reliance on emails, and emphasising enjoying the journey. She closes with reflections on her career and remaining accessible to listeners for further questions or advice via LinkedIn. The hosts wrap up by inviting listeners to join their Facebook community and connect on LinkedIn for professional services.
Timestamps:
- [00:00] Introduction and Welcome
- [02:45] Guest Introduction: Michelle Bailey's Background
- [05:30] Importance of Streamlined Procurement Processes
- [10:00] Industry-Wide Ingredient Database Proposal
- [12:15] Role of Category Strategies
- [16:40] Evolution of Centralized Procurement
- [20:50] Significance of Supplier Feedback
- [25:00] Challenges in Procurement Roles
- [30:20] Procurement Myths: Beyond Lower Prices
- [35:00] Job Title Confusions and Impact
- [40:10] Effective Communication: Phone vs. Email
- [45:30] Complexities in Procurement and Sustainability
- [50:00] Similarities Between Procurement and NPD
- [55:20] Internal Relationship Building and Career Reflections
- [59:55] Closing Thoughts and Contact Information
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this engaging episode, we explore how the food industry grapples with the dual challenges of sustainability and food production. The conversation begins with Lucy discussing her work with the Future Food Movement and how it has heightened her awareness of sustainable practices in NPD. We highlight that while packaging often steals the spotlight, the real impact is found in ingredient sourcing and production methods.
We then lay out the startling realities of global population growth and the increasing food production demands, pointing out that our current agricultural practices are insufficient for meeting future needs without exacerbating environmental damage.
We underscore the significant contributions of food production to global emissions and the essential, yet often overlooked, issue of food waste, especially in the UK.
The episode takes a practical turn with Lucy sharing detailed examples of how the industry can adopt more sustainable practices, from upcycled ingredients to regenerative farming methods and we also delve into the importance of seasonal diets and provide numerous resources for listeners who want to learn more, including the Future Food Movement and the Ellen MacArthur Foundation's Big Food Redesign Challenge.
We emphasise the importance of ongoing education and the need for industry-wide collaboration to foster real change and call on our listeners to share their insights and experiences to help expand the conversation on sustainability.
Timestamps:
- [00:00] Introduction
- [00:02:19] – Why sustainability matters in the food industry
- [00:03:12] – Global food production and environmental impact
- [00:06:10] – The rising issue of food waste
- [00:08:19]– Overcoming barriers to sustainability
- [00:09:36] – Exploring upcycled ingredients and their benefits
- [00:10:47] – Diet shifts towards sustainability: The Live Well Die
- [00:14:41] – Real-world examples of sustainable practices
- [00:15:39] – Conversations with Debbie Wynn Stanley on innovative farming
- [00:16:29] – The role of procurement in sustainable NPD
- [00:19:23] – The impact of seasonality on ingredient choice
- [00:22:16] – Sustainable sourcing and freezing methods
- [00:24:38] – Inviting listener input and experiences
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
Amie Burke of IGD introduces us to the " Mmmake Your Mark" campaign, an innovative effort aiming to bridge gaps in the food and drink industries labour force by encouraging professionals to share their career experiences.
She highlights the toolkit available on the IGD website, offering practical resources for sharing stories online, particularly on LinkedIn and TikTok. Amie emphasises the importance of engaging younger audiences and showcases the campaign's collaborative success, notably through a viral "thunderclap" event, unifying industry players to tackle workforce challenges.
Our second guest, Amie Brown, shares her multifaceted career path at Coca-Cola Euro Pacific Partners, illustrating how viewing challenges as opportunities can lead to significant growth and progression. She recounts her determination to excel in field sales despite initial rejections and highlights how her tenacity and ambition have fuelled her success across various roles. Amie Brown’s journey underscores the importance of transferable skills and exploring diverse opportunities within a single company.
We reinforce the episode's central themes of inclusivity and diversity. We discuss the need for more flexible hiring criteria that value passion and transferable skills over rigid requirements and we also elaborate on the importance of visible role models, particularly women in senior positions, to inspire and empower others within the industry.
Together we discuss the significance of demystifying the food industry's wide range of career paths and the value of reverse mentoring and representation.
Our conversation also touches on broader industry challenges, including sustainability and the need for collaborative efforts.
This episode aims to motivate listeners to reflect on their own careers and consider participating in the "Mmmake Your Mark" campaign to contribute to a more inclusive and dynamic food industry.
Timestamps:
- [00:00] Introduction
- [02:15] Amie Burke on the "Mmmake Your Mark" campaign
- [08:40] Toolkit resources for sharing career stories
- [12:30] Engaging with younger audiences on TikTok
- [16:45] Amie Brown's career journey at CCEP
- [24:50] The value of transferable skills and diverse experiences
- [30:00] Lucy and Amy on inclusivity and industry challenges
- [36:20] Success stories and the viral "thunderclap" event
- [42:10] Future goals for the "Mmmake Your Mark" campaign
- [48:15] Closing remarks and community call to action
Links and Resources:
Link to Mmmake Your Mark Campaign: https://www.igd.com/Social-Impact/Articles/Mmmake-Your-Mark-campaign-toolkit/50316
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this enlightening episode, we delve into common problematic personalities that can derail meetings, coining them as meeting saboteurs.
We start by defining several classic saboteur archetypes, such as "the Dominator," "the Multitasker," "the Rambler," and more. Each type is dissected with care, exploring their typical behaviours and motivations.
Our discussion includes practical tips for managing these individuals — from setting ground rules and using visual aids to having pre-meeting conversations and employing techniques like the "Elmo" (Everybody Let's Move On) method. We emphasise the importance of preparation and setting clear agendas to keep meetings on track.
We also engage in self-reflection, humorously identifying with some of our own saboteur traits. We share personal anecdotes and effective strategies we’ve used in our own careers, making the advice relatable and actionable.
The episode wraps up with a call to action for listeners to reflect on their own experiences with meeting saboteurs and share which strategies have worked for them.
Timestamps
-
[00:00] Introduction: Definition of meeting saboteurs
-
[00:30] Amy and Lucy's backgrounds and the episode's purpose
-
[01:37] Overview of different meeting saboteur personalities
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[02:37] The Dominator: Characteristics and management strategies
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[05:04] The Multitasker: Keeping them engaged and productive
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[09:31] The Rambler: Techniques to keep discussions on track
-
[12:01] The Know-It-All: Balancing their input without overshadowing others
-
[14:34] The Wet Blanket: Managing negativity and encouraging positivity
-
[17:23] The Vacuum: Strategies to handle monopolisers
-
[18:17] The importance of preparation and setting agendas
-
[19:08] Final reflections and listener call to action
-
[19:54] How to connect with Amy and Lucy for further support
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
We open the episode with an introduction to our guest, Kate Hall from The Full Freezer method who is a passionate advocate for reducing household food waste through innovative freezer usage.
As a seasoned author and influencer in sustainable living practices, Kate elaborates on her Full Freezer method that empowers individuals to better manage their meals using freezers as strategic tools.
Kate explains how freezing acts as a 'pause button' for ingredients that may otherwise spoil if left unused. She introduces practical techniques such as chopping vegetables like peppers before storing them flat in bags—facilitating quicker defrosting when needed spontaneously during meal prep.
The discussion then delves deeper into personalising freezer organisation based on individual cooking habits and challenges. By doing so, people can maintain flexibility in their diets while minimising wastage—a win-win for both wallets and planet earth!
Kate also shares her journey from how managing illness-induced meal planning struggles led her down this path towards becoming an influential figure advocating against unnecessary kitchen disposals to now becoming a successful business owner using her passion for improving food waste.
Timestamps
00:02 – Introduction to guests
05:10 – Importance of reducing household food wastage
12:45 – Introducing “Full-Freezing” methodology
20:30 – Dispelling myths regarding safe storage methods
27 :15– Role played by content creators/influencers shaping public opinion
-35 :40– Alignments necessary between brands/authenticity maintained throughout process
-42 :55– Encouraging listener engagement/reviews/community interaction
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
Welcome to another insightful episode of Oh for Foods Sake. Today, we're tackling the multifaceted nature of creativity in the food industry, inspired by Arne Dietrich’s quadrant model. Lucy introduces the model featuring four types: deliberate-cognitive, deliberate-emotional, spontaneous-cognitive, and spontaneous-emotional creativity.
Amy explains that creativity is not limited to artists and musicians but can also be expressed through methodical problem-solving, like using a VLOOKUP in Excel.
We illustrate deliberate-cognitive creativity through the example of developing a health-focused food product called "Supernatural’s." This type of creativity builds on existing knowledge and carefully iterates towards innovative solutions.
Moving on to deliberate-emotional creativity, we discuss how major events like COVID-19 shifted consumer behaviour and drove the creation of nostalgic products.
We emphasise the importance of emotional engagement and empathy in developing products that resonate with consumers.
Spontaneous-cognitive creativity, known for its "Eureka" moments, is exemplified through stories like the invention of the microwave. Despite appearing serendipitous, these discoveries often rest on a solid foundation of existing knowledge that allows for sudden, innovative connections.
Finally, we cover spontaneous-emotional creativity, the type most associated with artists and chefs. We share techniques to unlock this creativity, such as engaging in art or dance classes, and highlight the importance of allowing mental space for ideas to emerge organically.
Throughout the episode, we emphasise that everyone has the potential to be creative in their unique way and we encourage listeners to tap into their inherent creativity by exploring different approaches and giving themselves the space and permission to innovate.
Timestamps:
0:00 – Introduction to the Episode
1:19 – Explanation of Arne Dietrich’s Quadrant Model
2:08 – Deliberate and Cognitive Creativity
3:30 – Example: Developing "Supernatural’s"
5:01 – The Importance of Iteration in Creativity
6:37 – Using Data and Gap Analysis in Creativity
7:23 – Deliberate and Emotional Creativity
8:01 – Consumer Behaviour Changes During COVID-19
9:00 – Spontaneous and Cognitive Creativity
10:11 – Example: The Invention of the Microwave
12:12 – Spontaneous and Emotional Creativity
13:17 – Unlocking Creativity Through Extracurricular Activities
14:10 – The Neuroscience of Creativity
15:30 – Methods to Foster Creativity in Teams
16:20 – The Value of Diverse Thinking in Problem-Solving
17:30 – Conclusion: Embracing Different Types of Creativity
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This week we are joined by Julianne Ponan, our special guest who is an allergy expert and the founder of Creative Nature.
Julianne recounts her personal experiences with food allergies and we discuss a harrowing anaphylactic incident involving ex-Love Island star Jack Fowler due to miscommunication about food safety on a flight.
The discussion transitions to the risks associated with peanuts and other allergen-containing products on airplanes. Julianne emphasises the need for airlines to adopt stringent measures to protect passengers with severe allergies. We also highlight positive steps taken by some airlines, such as Virgin Atlantic offering allergy-friendly snacks.
Julianne speaks on the importance of education and awareness, especially among children in primary schools. Lucy remarks that children tend to see allergies factually and without prejudice—an observation underscored by Julianne’s organisation, which offers allergy education programs to reduce bullying and promote understanding.
Listeners are invited to join the Oh For Foods Sake community Facebook group to deepen their engagement and share their experiences.
In closing, we encourage listeners to rate and review the podcast, helping to expand its reach and impact.
Timestamps
00:00 - Introduction and addressing technical difficulties
02:30 - Welcoming Julianne Ponan
05:45 - Julianne’s personal experiences with allergies
10:20 - The risks of peanuts and nuts on airplanes
14:00 - Positive airline safety measures and Virgin Atlantic's efforts
18:25 - Educational programs for children on allergy awareness
23:15 - The importance of advocating for allergy safety
28:00 - Julianne’s TED talk on living with allergies
35:10 - The impact of mislabelling and importance of clear “free from” labels
40:50 - Awareness and inclusivity in the food industry
45:30 - Julianne’s efforts to improve safety on a global scale
50:15 - Closing remarks and call to action: joining the community and rating the podcast
Links and Resources:
Julianne Ponan Ted X Talk: https://youtu.be/ZqSHMsQt7Yo?si=9kKiL0NyCv06lCxe
Juliane Ponan Website https://creativenaturesuperfoods.co.uk/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this engaging and eye-opening episode, we begin by addressing the perception problem that plagues New Product Development (NPD) teams in the food industry.
We stress the significance of the NPD role, which other departments often misunderstand and undervalue. We share our frustration over common misconceptions and the unseen effort that goes into creating successful food products.
We talk about the delicate balancing act of cost versus quality. With the current economic climate, inflation, and supply chain issues, product developers face unprecedented pressure to maintain product standards while cutting costs.
We shed light on the complex decision-making process that involves adhering to regulations, staying profitable, and delivering consumer satisfaction.
The topic of ever-changing compliance and guidelines emerges next. With new additives, HFSS regulations, and nutritional standards constantly evolving, NPD teams must stay agile and informed. We touch on the environmental and sustainability concerns that add another layer of complexity to roles.
We emphasise the need for businesses to support their NPD teams in this regard, promoting sustainable practices without compromising on product quality.
Interpersonal skills and cross-functional relationship management are other focal points of the discussion. NPD professionals must wear many hats, from dealing with suppliers to working with the technical team and managing factory logistics. We argue that these skills are critical and often underappreciated in the industry.
Finally, we discuss the growing challenge of finding and retaining the right talent in NPD teams. We point out a worrying trend of professionals moving out of the industry or shifting to other roles due to mismatched expectations and a lack of awareness about the realities of an NPD career.
The episode concludes by urging businesses to offer better training, support, and representation for NPD at the board level.
Timestamps:
[00:00] Introduction: Importance of product development in the food industry
[00:37] Amy's perspective on undervaluation in NPD
[01:56] Lucy shares her experiences and challenges as a product developer
[03:44] Discussion on the complexity of product development
[05:03] Hidden aspects of NPD: Balancing cost vs. quality
[06:12] The pressures of cost management and quality control
[07:24] Division of responsibilities in NPD teams
[08:45] The custodians of quality: Role of NPD teams
[10:07] Tension between cost reduction and maintaining quality
[12:15] Ever-changing compliance and guidelines in the food industry
[14:33] Sustainability concerns and their impact on product development
[16:33] Showcasing the final product: The unseen chaos behind the scenes
[18:10] Managing cross-functional relationships and expectations
[18:51] The importance of interpersonal skills in NPD
[20:01] Mismatch between expectations and reality in NPD careers
[21:16] Addressing additional responsibilities placed on NPD teams
[22:33] The impact of economic downturns on NPD jobs
[23:33] Importance of support and representation for NPD teams
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This episode explores the essence of market research within the food industry. We start by discussing how real-life context and the right methodologies are crucial in gaining accurate insights for decision-making. Jules highlights the limitations of relying solely on consumer feedback and stresses integrating this with practical, real-world contexts.
Next, we delve into the future of market research, touching on technologies that enable continuous consumer engagement and natural response collection. We discuss the importance of understanding both qualitative and quantitative data and how their integration can provide a fuller picture for making informed decisions.
We also discuss the broader context of consumers' lives, like seasonality, and its impact on their preferences.
Later, Jules shares her journey within the field of market research, emphasising her love for curiosity and working from the agency side. She talks about the merger of Cambridge Market Research with Good Sense Research and introducing new product testing techniques.
We wrap up the episode by emphasising the importance of understanding the audience context in qualitative research, particularly for products and packaging development. Ethnographic research is spotlighted for its ability to capture natural consumer behaviours, while the continuum from qualitative to quantitative research is explored to ensure a holistic approach to understanding market needs.
Timestamps:
00:03:45 Real-life context in market research and its significance.
00:08:22 Integrating consumer feedback with practical considerations.
00:12:10 Future directions in market research technology.
00:16:55 Continuous consumer engagement and "closeness community."
00:21:30 Seasonality and its effect on consumer preferences.
00:26:15 Jules Green's career journey and role at Good Sense Research.
00:30:45 Qualitative vs. quantitative research: Definitions and applications.
00:37:00 The need for context in research findings.
00:42:20 Ethnographic research methods explained.
00:47:55 Jules Green's insights on affordable fruit-flavoured lollies.
00:52:00 Final thoughts and importance of expert interpretation in research.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This episode explores the holistic approach to project management in the food industry. Georgina Earing and Lucy Wager highlight the significance of stakeholder management, sharing their own experiences and strategies for overcoming barriers and keeping team members focused on project goals. Georgina also talks about her personal growth and the new skills she's developed in her role as a product development manager at Simply Lunch.
Simply Lunch’s significant expansion, new working policies, and digital transformation efforts take centre stage. Georgina emphasises the importance of effective communication and engaging team members during these periods of change. Lucy underlines the challenge of maintaining engagement and awareness about new systems within a team.
Sustainability is a key theme, with Georgina detailing Simply Lunch’s initiatives such as removing beef from their ingredient selection to reduce carbon emissions, sourcing local produce, minimising single-use plastics, and partnering with regenerative farms for their plant-powered product range.
Our discussion moves towards the intricate balance between convenience and health in food offerings and the challenges of using specific ingredients. We address the emotive language surrounding ultra-processed foods and the practical aspect of managing ingredient lists for both health and commercial viability.
Georgina also shares her career trajectory, from her public health and nutrition background to her role at Simply Lunch, demonstrating the value of transferable skills in product development. We finish by discussing the importance of continuous learning and adaptation, particularly in stakeholder management and effective communication.
Timestamps
02:30 Discussing stakeholder management and overcoming barriers
07:50 Georgina's journey and new skills in product development
13:20 Simply Lunch’s expansion and digital transformation
20:45 Importance of communication during periods of change
26:35 Lucy’s experience with new system implementation challenges
32:20 Simply Lunch’s sustainability initiatives
40:15 Balancing convenience and health in food offerings
48:30 The role of specific ingredients in product development
55:45 The significance of transferable skills in career growth
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
This episode is packed with actionable tips and strategies designed to help food industry professionals streamline their workflow and enhance productivity.
With the industry's fast-paced environment and ever-growing demands, effective time management becomes pivotal to sustaining a rewarding and fulfilling career.
Drawing from our personal experiences and expertise, we discuss how to prioritise tasks, the concept of time blocking, and ways to overcome procrastination.
We begin by discussing the overwhelming nature of extensive to-do lists and provide insights into how breaking these lists into smaller, prioritised tasks can create a more manageable workflow.
We introduce the Pomodoro Technique, explaining how concentrated, timed work intervals can significantly boost focus and efficiency.
We also touch on the importance of giving oneself mental breaks, the concept of "eating the frog" (tackling the most dreaded task first), and the reality of estimating task durations accurately.
We also emphasise the need to balance creative headspace with day-to-day responsibilities, ensuring both creativity and productivity.
Timestamps:
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[00:00:00] Introduction to the summer rewind and the importance of time management.
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[00:02:06] The challenge of working alone and managing time in a hybrid work environment.
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[00:03:22] Basics of prioritizing tasks and organizing to-do lists.
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[00:06:10] Overcoming overwhelming feelings with segmented to-do lists.
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[00:07:39] The impact of procrastination and methods to combat it.
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[00:09:00] Sponsor acknowledgments and appreciation for Dama Ingredients and Simply Lunch.
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[00:10:45] Introduction to the Pomodoro Technique and its benefits.
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[00:12:03] Importance of time blocking and focusing on creative headspace.
-
[00:15:27] Strategies for prioritizing and categorizing tasks.
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[00:16:41] The do-delegate-ditch technique for effective task management.
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[00:17:29] The concept of "Eating the Frog" and tackling most-dreaded tasks first.
-
[00:18:51] Closing remarks and reflections on time management strategies.
procrastination, food business, work-life balance, project management.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we have an in-depth discussion about emotional intelligence and why it's becoming increasingly important in the food industry.
The term Emotional Intelligence was first coined by Daniel Goleman in the 1990s and is defined as "the ability to understand, use, and manage your own emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict."
We talk about how people with high emotional intelligence tend to be better at their jobs than those with just a high IQ, because EQ enables you to understand and work with your own emotions while also being empathetic to others' feelings.
We also discuss using emotional intelligence to be aware of emotions and measure responses rather than just reacting and we cover the personal and professional benefits of being emotionally intelligent and why it's so relevant in the high-stress food industry.
Timestamps:
00:00 - Episode introduction
02:09 - Definition of emotional intelligence
03:17 - High EQ vs. high IQ in the workplace
05:37 - Evolutionary reasons for emotions; using EQ to manage responses
08:32 - Benefits of emotional intelligence for individuals and teams
10:18 - Lack of EQ in food industry leadership
12:46 - Top tips for improving emotional intelligence
17:08 - Personalised nature of EQ and its broader impact
17:37 - Episode wrap-up
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we explore the concept of growth mindset and why it's so important in the food industry. We start by defining the difference between a fixed mindset and a growth mindset, and how they can impact our success and happiness at work.
We share some personal examples of times when we've struggled with a fixed mindset, such as Amy’s aversion to competitive sports and Lucy's childhood disappointment with not being able to read and write immediately.
We then discuss how a growth mindset is essential for thriving in the fast-paced and ever-changing world of food product development.
When projects don't go as planned or products fail to launch, it's crucial to view these setbacks as learning opportunities rather than failures.
We also emphasise the importance of actively seeking out feedback, even if it's scary or not what you want to hear, in order to continuously grow and improve.
Throughout the episode, we provide practical tips for developing a growth mindset, such as reframing challenges as puzzles to be solved, being patient with yourself when learning new things, and letting go of the need to be perfect.
We also discuss how leaders can foster a growth mindset culture within their teams by encouraging risk-taking, providing a safe space for failure, and regularly reflecting on learnings from past projects.
Timestamps
00:00 Intro
02:24 Definition of growth mindset vs fixed mindset
04:23 How a growth mindset affects children's learning
05:29 Switching between fixed and growth mindsets
08:33 Perfectionism as a fixed mindset trait
09:15 Handling criticism and feedback
11:32 How growth mindset manifests in the food industry
13:10 Sponsor break
14:13 Importance of reflecting on project learnings
15:16 Practical tips for developing a growth mindset
17:12 Fostering a growth mindset culture in your business
18:06 Wrap-up and outro
Links and Resources
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we dive into the topic of perfectionism and how it can be both a blessing and a curse in our careers and businesses. We share our own experiences of striving for perfection and how it has sometimes held us back from taking risks and trying new things.
We discuss how perfectionism can be a comfort zone and how it can prevent us from focusing on the things that really matter for our growth and development.
We offer some practical tips for letting go of perfectionism, including starting small by letting go of little things, finding perspective by recognizing that no one is perfect despite what social media may portray, and trying new things even if we're not going to be good at them right away.
We also emphasise the importance of being kind to ourselves and talking to ourselves like we would to a child who is learning something new.
Throughout the episode, we remind you that done is better than perfect and that it's okay to not have everything figured out all the time and we encourage you to take a step back and recognise when perfectionism may be holding them back and to find ways to let go and embrace imperfection.
Timestamps
00:00:00 - Introduction and background on the topic of perfectionism
00:02:16 - Lucy and Amy share their experiences with perfectionism in their careers
00:05:40 - How perfectionism can hold us back and prevent us from focusing on what really matters
00:07:44 - Sponsor break
00:09:03 - The importance of recognizing when perfectionism is holding us back
00:10:08 - Top tips for letting go of perfectionism
00:13:12 - Trying new things and being okay with not being perfect at them right away
00:15:32 - Wrap-up and encouragement for listeners to let go of perfectionism
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode of "Oh for Food Sake," we engage in a thought-provoking discussion with guests April Dear and Kirsty Henshaw about their experiences in the food industry.
The conversation covers a wide range of topics, from the challenges of starting a business and dealing with personal setbacks to the importance of redefining success and finding happiness in both work and life.
April and Kirsty share their inspiring journeys, highlighting the determination and resilience required to overcome obstacles and achieve success at a young age. We also delve into the challenges of balancing parenthood with demanding careers and the importance of finding supportive employers and building strong support systems.
Our guests discuss their own experiences with therapy and the role it plays in building confidence and showing vulnerability in the workplace. We also explore the concept of personal branding and the importance of being genuine and authentic in portraying oneself.
Our guests share their passions for empowering the next generation in the food industry, discussing initiatives such as advertising job roles to students, supporting women returning to work after having a child, and providing mentoring opportunities and also highlight the need for more education on nutrition and food in schools.
We emphasise the importance of resilience, determination, and focusing on one's strengths in the face of setbacks. The conversation also touches on the value of self-awareness, emotional intelligence, and understanding one's own strengths and weaknesses in career development.
Key points from the episode
- Introduction and welcoming guests April Dear and Kirsty Henshaw
- April Dear shares her journey from working in kitchens to managing a team at Asda
- Kirsty Henshaw discusses starting her business and the challenges faced
- Balancing successful careers with being parents and finding support systems
- Redefining success and finding personal happiness and satisfaction in work and life
- The journey to leadership and the transition from doing tasks to leading a team
- The importance of therapy in building confidence and showing vulnerability in the workplace
- Building a genuine personal brand and the importance of authenticity
- Redefining failure and focusing on small successes amid setbacks
- Empowering the next generation in the food industry through advertising job roles, supporting women returning to work, and mentoring
- The need for more education on nutrition and food in schools
- Personal experiences of failure and the determination and resilience needed to overcome tough situations
- Understanding one's strengths and weaknesses in career development and the value of self-awareness and emotional intelligence
- Closing thoughts and wrap-up
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
KEYWORDS:
Foodconsultant, foodindustrycoach, foodindustry
In this week's episode we are joined by our special guest Dave Christie to discuss his multifaceted journey in the business world.
We kick things off by talking about the different ways social support manifests for entrepreneurs, from Facebook groups to in-person meetups.
Dave draws on personal anecdotes, including his mischievous school days, where he paid younger students to buy snacks from him, showcasing his early entrepreneurial spirit.
We discuss Dave's business ventures, including his environmental tech company, Take on Goliath, and his coaching and mentoring roles. All these roles reflect Dave's commitment to making a positive impact, whether through sustainability or mentorship.
We explore what it means to "Take on Goliath," and how this relates to overcoming internal doubts and external challenges. Dave articulates the detrimental effects of vague instructions and highlights the power of clear, open-ended questions to foster genuine understanding.
We also reflect on how COVID-19 has acted as both a challenge and an opportunity for change, offering a "safety net" for lifestyle adjustments and habit-forming. The conversation wraps up with a look at the nuances of coaching versus mentoring, the importance of critical feedback, and the value of a "critical friend" who challenges you with kindness.
Timestamps
00:00:00 - Introduction to Dave Christie and his background
00:05:15 - Dave's early entrepreneurial days and school anecdotes
00:10:30 - Social support for entrepreneurs: Facebook groups and meetups
00:15:45 - The crucial role of resilience and learning from failure
00:20:50 - Discussion on Dave's businesses: Take on Goliath and environmental tech
00:26:10 - The importance of clear communication in the workplace
00:31:00 - Teaching children resilience and the value of failure
00:35:20 - COVID-19 as a catalyst for change and forming new habits
00:38:10 - Nuances between coaching and mentoring
00:40:30 - Amy Wilkinson wraps up the episode
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
The episode begins with an insightful discussion on the long-term benefits of coaching—not just as a one-time intervention but as an essential part of cultivating a high-performing team culture. We elaborate on how integrating coaching into team practices can lead to significant improvements in communication, trust, and mutual respect among team members.
High-performing teams are a central focus of the episode and we outline how recognising and respecting individual differences can drive collective success. We candidly discuss the challenges businesses may face in implementing these strategies but stress the importance of identifying and addressing areas for improvement.
We underscore that building trust, maintaining clear communication, and fostering mutual respect are non-negotiable for achieving high team performance.
The episode also touches on the necessity of psychological safety in the workplace and discuss how creating an environment where team members feel supported and free to express themselves without fear is crucial for fostering innovation and productivity and we talk about taking practical steps for enhancing communication, managing files efficiently, and implementing better systems to improve project visibility and collaboration.
Timestamps:
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[00:01:00] Introduction to the episode and key themes.
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[00:03:30] The essence of coaching in teams and its long-term benefits.
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[00:08:15] Integrating coaching into company culture.
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[00:23:30] Understanding and respecting individual differences in high-performing teams.
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[00:28:00] Building trust, clear communication, and mutual respect.
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[00:33:15] Addressing areas for improvement and team challenges.
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[00:37:20] Enhancing communication and file management for smoother processes.
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[00:41:00] Psychological safety and its importance for high-performing teams.
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[00:46:15] Encouraging open communication and collaboration.
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[00:50:30] Final thoughts on building high-performing teams.
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
We delve into the critical topic of career transitions within the food industry. Starting by discussing the importance of staying connected to food, even as you might move away from hands-on kitchen roles. We point out the rapid pace of new product development and the pressure chefs face to innovate quickly, often without enough time for thorough research.
Will provides an insider look at his career path, beginning as a chef, moving through Billington Foods, and finally landing the role of Head of R&D at Premier Foods. He talks about imposter syndrome, the lessons learned through failures and rejections, and the critical skills he had to acquire—such as project management and resilience—to thrive in a corporate setting.
We share practical advice on seeking out information and training, emphasising the need for humility and curiosity. We discuss how the food industry can benefit from diverse experiences and skills, breaking down traditional barriers and encouraging lateral career moves.
Timestamps
1:45 - The importance of staying connected to food
4:20 - The pressure of creating new products quickly
8:30 - Will Dickinson's journey: From head chef to Head of R&D
12:10 - Dealing with imposter syndrome in the corporate world
15:45 - The value of curiosity and ongoing learning
18:00 - Networking and building relationships in the industry
21:05 - The importance of humility and taking ownership of personal development
25:35 - The role of diverse experiences in team effectiveness
28:00 - Overcoming industry barriers and traditional career paths
31:15 - Translating culinary skills to the corporate world
34:20 - Finding joy in new roles and maintaining a passion for food
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
We begin the episode with a warm welcome, setting the stage for a discussion on how to effectively onboard new talent in the food industry. We address the talent crisis and the necessity of nurturing the available workforce. We share an anonymous story from a listener who faced isolation and lack of support during her placement year which leads into a broader conversation about the importance of structured onboarding processes, including clear role definitions, regular check-ins, and peer mentorship. We stress the value of creating a welcoming and supportive environment, especially for young professionals.
Lucy recounts her initial days in the industry, emphasising the difference respectful and supportive managers make and Amy shares a cringe-worthy story from her placement year, highlighting the consequences of miscommunication and lack of proper training. We both underscore the importance of empathy, clear communication, and fostering a sense of belonging for new employees.
Towards the end, we discuss the implications of hybrid working models and the additional challenges they pose for onboarding new talent. We call for listeners to share their own experiences and tips, aiming to build a community of support and shared learning within the food industry.
Timestamps
00:00:00 - Amy on valuing new talent and the industry talent crisis
00:00:15 - Lucy introduces the episode and its focus
00:00:30 - Lucy and Amy on their experience in the food industry
00:01:26 - Listener's anonymous story and its impact
00:03:09 - Amy and Lucy discuss competitive placement years
00:04:09 - Challenges of starting a placement during Covid
00:05:46 - The need for better onboarding processes
00:06:49 - Interns and their role within organizations
00:08:21 - Toxic work environments
00:10:03 - The importance of respect and kindness in onboarding
00:13:10 - Mentors and their impact
00:19:15 - Valuing smaller businesses for richer experiences
00:20:31 - Structured onboarding and clarity in roles
00:22:55 - Regular check-ins and providing necessary resources
00:24:57 - Encouraging young talent and valuing their perspective
00:25:56 - Challenges of hybrid working and its impact on onboarding
00:26:55 - Outro and call for listener feedback
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
We welcome Mel Wakeman to discuss the complexities around the healthism narrative and the controversial dialogue surrounding ultra-processed foods. We begin by exploring how society places the onus on individuals to manage their health solely through diet and exercise. Mel emphasises the importance of understanding everyone’s unique experiences and struggles with health and nutrition recommendations.
Mel discusses her individualised approach to support based on lived experiences, arguing against broad generalisations about processed foods. She critiques a recent British Medical Journal study, pointing out its research limitations and the flawed classification system of ultra-processed foods.
The conversation also addresses the social stigma linked to food choices and the moral implications of breakfast options. We share our personal experiences with food choices and the often-overwhelming pressure to provide nutritious meals. Mel’s critical eye on the existing research leads us to question societal expectations and emphasise the need for more nuanced understanding in food studies.
We also focus on the importance of education and information to empower individuals in making their food choices. Research findings hint that cessation of ultra-processed food consumption can reverse negative bodily effects. However, we acknowledge the uncertainty around specific ingredients posing health risks and argue against the misconception that food is the most critical health factor, advocating for a more holistic approach.
Timestamps
00:00 - Introduction to the episode and guest, Mel Wakeman
02:45 - Exploring the "healthism narrative"
08:30 - Thanking our sponsor, Daymer Ingredients
10:50 - Mel’s approach: Individualized support based on lived experiences
14:40 - Critiquing the British Medical Journal study on processed foods
20:15 - Social stigma and moralization of food choices
25:00 - Personal experiences with food and family nutrition
30:30 - Need for more research on ultra-processed foods
36:00 - Empowering through education and information
40:50 - Reversing negative effects of ultra-processed foods
45:10 - The oversimplification of food as the primary health factor
50:20 - Importance of context and individual circumstances
54:45 - Benefits and nuances of ultra-processed foods
58:30 - Closing thoughts and contact information for Mel Wakeman
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
We start by introducing the concept of the Stage Gate process and its relevance in the food industry. We explain it as a series of decision points (gates) where projects are evaluated before moving to the next stage. We then address common misconceptions, such as the belief that the Stage Gate process is a "sales prevention" structure, emphasising instead that it is a flexible framework adaptable to different business needs and projects.
Our discussion moves on to the flexibility and implementation of the Stage Gate process, highlighting how it can be tailored to fit various project complexities. We stress the importance of upfront scoping and understanding project requirements to determine the appropriate process path. The significance of clear roles and responsibilities is also discussed, noting that the process involves the entire business, not just the New Product Development (NPD) team.
We identify critical points in the process where structure is essential and provide examples of how different projects might require varying levels of rigour and flexibility. We also address common problems such as missing documentation, unnecessary meetings, and unclear processes that can give the Stage Gate a bad name, and propose solutions like using templates, clear sign-offs, and proper documentation to streamline the process.
We emphasise the importance of communication and buy-in from all stakeholders, showing how a well-implemented Stage Gate process can lead to better teamwork and project success. We wrap up the episode with our closing thoughts on the benefits of a well-implemented Stage Gate process and encourage you, our listeners, to view it as a supportive framework rather than a rigid structure.
To book onto our NPD Fundamentals course mentioned during this episode please click here
https://fearlessfoodies.co.uk/npdfundamentals
TIMESTAMPS:
00:00:00 - Introduction to the Stage Gate Process
00:01:25 - Common Misconceptions
00:02:47 - Flexibility and Implementation
00:06:03 - Role Clarity and Communication
00:10:20 - Critical Points and Timing
00:12:59 - Sponsor Message: Dama Ingredients
00:13:40 - Common Problems and Solutions
00:15:31 - Significance of Communication and Buy-In
00:17:08 - Closing Thoughts
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
Laoise Casey's career story is a testament to the power of following one's gut and being persistent. Starting as an HR manager, she was spurred by her father's illness to reconsider her life's direction. After a year of reflection and budgeting, she enrolled at the Leiths School of Food and Wine in London to formalise her passion for cooking. Despite initial fears and uncertainty, she found immense joy and fulfilment in the culinary world.
Laoise’s journey wasn't easy. She faced difficulties getting journalists to take her seriously, but her determination paid off when she landed a weekly recipe column with the Evening Standard. Her transition involved working part-time in gastropubs and honing her skills under influential chefs like Robin Gill. Laoise’s love for the restaurant environment and rapid adaptation to its high-pressure demands are genuinely inspiring.
Laoise’s story is a powerful example of this principle in action, emphasising the importance of not overthinking and just seeking new opportunities. We also discuss the crisis of talent in the food industry and the importance of recognising and utilising transferable skills from non-food backgrounds. Laoise's work with Plate Up, a recipe food app, speaks to her passion for making food accessible and enjoyable for everyone.
Throughout the episode, we offer practical advice for those looking to make a career change, stressing the value of listening, learning, and seeking help from others. We encourage you to embrace your passions and not shy away from the hard work that comes with any significant transition.
Timestamps
00:01: Introduction
05:15: Laoise recounts her early career in HR and the personal crisis that changed her path
12:45: Pursuing formal culinary training at Leiths School of Food and Wine
18:20: Working part-time in restaurants and adapting to the kitchen environment
23:00: Securing a column at the Evening Standard and the importance of persistence
35:10: Discussing the crisis of talent in the food industry and recognising transferable skills
40:00: Practical advice for making a career change
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In today's episode, we tackle the often daunting task of giving honest feedback. We stress the importance of coupling care and empathy with directness to ensure input is both clear and kind.
Amy introduces the concept of "Radical Candor," a methodology from Kim Scott's book, which emphasises caring deeply about colleagues while challenging them directly.
We also share our personal experiences and challenges with giving feedback, including the common tendency to avoid confrontation due to people-pleasing instincts.
To address these issues, we discuss practical feedback models, such as the AID model (Action, Impact, Development) and SBI (Situation, Behavior, Impact), which offer structured approaches for delivering feedback in a professional setting.
The conversation then shifts to the four quadrants of feedback described in "Radical Candor": Radical Candor, Obnoxious Aggression, Manipulative Insincerity, and Ruinous Empathy. Each quadrant is explored in depth, providing you with a clearer understanding of effective and ineffective feedback styles.
Lucy highlights the importance of creating genuine connections with colleagues to foster a supportive environment, while Amy emphasises the need for clarity and specificity in feedback.
We also touch on the utility of AI tools like ChatGPT to practise and refine feedback delivery.
Throughout the episode, we underscore the necessity of celebrating team successes and maintaining open communication to build a positive workplace culture.
Timestamps
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[00:00:00] Radical Candor Introduction
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[00:00:09] Episode Introduction by Lucy Wager and Amy Wilkinson
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[00:00:25] Importance of Honest Feedback
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[00:01:06] Common Challenges in Giving Feedback
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[00:02:03] Lucy’s Personal Struggles with Feedback
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[00:02:52] The Dread of Giving Feedback
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[00:03:09] Clear, is Kind - Brene Brown Quote
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[00:04:21] Clarity and Impact of Feedback
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[00:05:25] Feedback Models: AID and SBI
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[00:06:48] Explaining the AID Model
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[00:08:08] Explaining the SBI Model
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[00:09:27] Introduction to Radical Candor by Kim Scott
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[00:10:16] Principles of Radical Candor: Caring Deeply and Challenging Directly
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[00:13:23] Empathy Towards Colleagues
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[00:14:41] Radical Candor Quadrants
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[00:15:11] Sponsor Acknowledgment: Dama Ingredients
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[00:16:10] Sponsor Acknowledgment: Nemis Technologies
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[00:17:35] Quadrant Breakdown: Obnoxious Aggression
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[00:18:08] Quadrant Breakdown: Manipulative Insincerity
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[00:19:25] Quadrant Breakdown: Ruinous Empathy
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[00:20:47] How to Implement Radical Candor
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[00:21:39] Building Better Relationships at Work
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[00:23:08] Celebrating Successes in the Workplace
-
[00:25:04] Practical Tips for Delivering Feedback
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
Debbie Wallen shares her family’s transformative experience with an 80/20 diet emphasising whole foods. She highlights her detailed approach to meal planning and the positive changes, such as improved sleep and skin health. We have a healthy debate about and explore concerns around ‘ultra-processed foods' and the potential health impacts. Lucy talks about how feasible it is to completely avoid these foods in our modern, busy lives. We discuss tactical adjustments that can be made at home to improve dietary habits and influences within the food industry. The episode also features a discussion on the role of product developers, government policies, and educational efforts necessary to navigate and address the challenges posed by ultra-processed foods. This episode emphases the significance of informed food choices, empowering the audience to take control of their health, and advocating for gradual but impactful changes in food habits and policies.
Timestamps:
-
00:05:00 – Introduction of Debbie Wallen and her background in food industry innovation.
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00:12:34 – Discussion on Debbie’s implementation of the 80/20 diet and its effects.
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00:26:15 – Analysis of the Nova classification system and challenges in identifying ultra-processed foods.
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00:39:50 – Lucy’s commentary on the practical difficulties of avoiding ultra-processed foods.
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00:48:03 – Debate on the need for better education around food ingredients and healthier swaps.
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01:04:20 – Importance of government and industry intervention facilitating healthier food choices.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In today’s informative episode, we tackle the topic of project management for product developers. We explore how project management can often be daunting for many entering the field, emphasising that while core development skills are crucial, effective project management is also essential for successful product launches. We also discuss the benefits of using modern tools over traditional methods like Excel to improve efficiency and distribute workload among teams more effectively.
Lucy shares her natural affinity for project management and suggests that while not everyone will share this inclination, understanding and handling the complexities of project management are vital. Amy adds that organisational awareness and proper system support can alleviate the perceived burden from product developers.
We mention specific tools like Monday.com, and ClickUp that can assist product developers in managing projects more effectively. Project management is not just a role but also an opportunity to oversee a product’s journey from concept to launch, which can be highly rewarding.
Timestamps
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[00:01:00] Introduction to project management challenges in product development.
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[00:02:11] Discussing the core skills needed beyond 'foodiness'.
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[00:04:15] The importance of communication and soft skills in project management.
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[00:10:12] How using specific tools and software can aid project management.
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[00:14:55] Educational discussion on the implementation of project management in businesses.
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[00:18:53] Highlighting the privilege of managing a project from start to finish.
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[00:20:27] Introduction to the NPD Fundamentals course.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this captivating discussion, Mario Hupfeld demystifies the sophisticated technology developed at Nemis Technologies, designed to detect live bacteria through light emission. Uncover how this method provides quicker results and why it's pivotal for food safety.
The episode also unveils the highly anticipated collaboration and webinar with Bill Mauler, co-producer of "Poisoned: The Dirty Truth About Your Food," promising to be a game-changer in the industry, and shares insights into the necessity for continuous education within the food industry.
We delve into the challenges and needs for advancing preventive measures in food production, underlining the significance of making complex scientific processes accessible and exciting for all industry stakeholders. We spotlight how Nemis Technologies is not just innovating but also empowering with the launch of the Nemis Academy and expansion into the UK market, thereby equipping professionals with the knowledge and tools to enhance food safety.
Timestamps
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00:00 - Introduction to Mario Hupfeld and Nemis Technologies
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03:15 - Explanation of technology detecting live bacteria
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10:45 - Importance of environmental monitoring in food safety
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21:30 - Upcoming webinar and documentary discussion
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35:00 - Challenges in current food safety testing methods
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47:50 - How Nemis Technologies is advancing food safety education
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
In this episode, we discuss overcoming the hurdles of risk aversion in the food industry, particularly relating to NPD. We kick off the episode by sharing personal anecdotes and insights from our extensive careers, emphasising the importance of empathy and understanding within various business departments to facilitate smoother product development and introduction. Lucy brings an interesting perspective with an example of a chicken tikka masala pasta product to discuss market strategies that can revive consumer interest and maintain business growth even in tough times. The episode also covers practical steps to engage stakeholders early in the NPD process and how qualitative data can be more effective than quantitative in understanding market needs.
Timestamps:
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[00:00:25] Introduction to the topic and hosts’ background
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[00:01:06] Deep dive into risk aversion and new product development
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[00:02:10] Real-world challenges faced by clients in NPD
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[00:04:14] Discussing specific food categories prone to risk aversion
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[00:12:04] Thanks to the episode sponsor, Daymer Ingredients
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[00:13:26] Utilizing AI and qualitative data in market research
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[00:18:19] Breakdown of chicken tikka masala pasta product as a case study
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[00:22:23] Strategies for engaging stakeholders in the NPD process
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[00:24:20] Closing remarks and invitation for listener interaction
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
We kick off this episode with insights from the 80/20 principle, drawing from Richard Koch's book. We discuss Amy’s initial misunderstandings and how a correct grasp has improved her work strategies, especially emphasising the use of Pareto Charts in business contexts. We also discuss Lucy’s practical experiences and individual adjustments toward applying the 80/20 rule. Together, we engage in a lively and educational back-and-forth that covers using the principle in team settings, personal productivity, and stress management.
We discuss various personal adjustments and professional strategies that have profoundly impacted our effectiveness and satisfaction. Amy uses relatable anecdotes from her business and personal life to highlight the increased efficiency and reduced stress from applying the 80/20 rule. Lucy discusses her renewed approach to time management, which has clarified her productivity and allocation efforts toward high-value activities.
We end the episode by asking you, the listeners, to consider parts of your lives where the 80/20 principle could be instrumental.
Timestamps
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[00:00:00] Introduction to the 80/20 principle
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[00:01:32] Explanation of what 80/20 means in practical terms
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[00:03:17] Discussion on Pareto charts and their relevance in business
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[00:06:26] How recognising team strengths applies to the 80/20 rule
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[00:10:20] Insights into leadership and delegating effectively
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[00:13:03] Lucy shares her method for tracking time and its benefits
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[00:16:22] Personal life strategies using 80/20 for stress reduction
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[00:19:24] The impact of selective relationships on personal peace
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[00:24:00] Final thoughts on the broader implications of the 80/20 rule
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Today, we are thrilled to welcome Rachel Chatterton, a food industry trailblazer who has been pivotal in Holland & Barrett’s major transformation. Rachel shares her experiences at H and B, where she’s helped add quality years to life through sustainable and ethical sourcing of food products. She reveals how the company switched from a vitamin-heavy assortment to offering an expansive range of nutritious foods by cultivating a driven and dynamic food development team. Rachel also discusses her impressive career journey, from starting at Sainsbury's to opening Starbucks's reserve store in Milan. We delve into the personal strategies she employs to balance the demands of a high-profile role with personal well-being and why their new adaptogenic kombuchas have wowed consumers. To finish, Rachel hints at the upcoming store refits designed to make H and B a destination for both health and hospitality on the high street.
Timestamps:
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00:02:50 – Rachel's food industry background and transition into Holland & Barrett
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00:08:15 – Discussing the 360 new food lines at Holland & Barrett
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00:13:40 – The strategic role of stock holding and quick testing methods
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00:18:25 – Engaging people and sharing a vision in food development
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00:24:10 – Amy and Lucy’s insights on work-life balance in the food industry
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00:33:00 – Consumer uptake and the future of Holland & Barrett in retail
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00:42:55 – Rachel expressing thanks and final thoughts on networking in the food industry
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00:47:30 – Hosts Amy and Lucy offer final anecdotes and encouragement to listeners
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Charlie Jenkins joins us as we explore the significance of a safe space for neurodiverse employees in the food industry.
Throughout the episode, Charlie recounts their personal experiences with autism, from the struggles of asking clarifying questions to finding a role that complements their unique abilities.
We commend Charlie's self-discovery and applaud Asda's exemplary support for neurodiverse and disabled employees. We offer insights into the distinctions between common human behaviours and neurodiverse traits while acknowledging influencers' roles in raising autism awareness. An essential conversation revolves around accommodating flexible working and recognising productivity benefits when a workplace embraces neurodiversity. Furthermore, advice is shared on fostering a workplace culture of equity and individual accommodation.
Timestamps
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00:04:15 - Charlie discusses the challenges of asking questions in the workplace.
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00:10:30 - Journey of embracing autism and finding suitable work roles.
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00:17:50 - Recognition of Asda's exemplary workplace accommodations.
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00:24:00 - Discussion on misconceptions surrounding neurodiversity.
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00:33:15 - Personal experiences with autism authenticity in the workplace.
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00:42:10 - Benefits of flexible working arrangements for neurodiverse individuals.
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00:50:05 - Advice for incorporating neurodiversity in work settings.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Join us this week as we sit down with Ellie Vince to explore her journey with dyspraxia. After facing difficulties with tasks such as reading aloud and coordination, Ellie was diagnosed with dyspraxia, leading to the need for specialised equipment in her job. Ellie's initial hesitation in disclosing her condition at work transitions into impactful advocacy, demonstrating how employers can better understand and support employees like her.
We discuss the statistics highlighting the prevalence and misunderstanding of dyspraxia among UK adults and stress the importance of inclusivity at the workplace through thoughtful accommodations. Furthermore, we dissect how hiring processes and workplace cultures can become more supportive of neurodivergent individuals, such as by providing training, designating mentors, and promoting awareness.
Ellie also shares her academic journey, professional aspirations, and how her neurodivergence complements her creative learning style. We emphasise the significance of sharing experiences and fostering open discussions about neurodiversity to reduce stigma and embrace differences.
Timestamps:
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00:05:45 - Ellie Vince's academic challenges with dyspraxia
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00:12:34 - Revealing dyspraxia at work and advocating for inclusivity
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00:24:50 - Strategies for businesses to support neurodivergent employees
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00:37:19 - Embracing neurodiversity in recruitment processes and workplace environments
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00:51:03 - Importance of raising awareness and fostering safe spaces for discussions
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01:08:57 - Ellie's aspirations and joy in finding a supportive workplace
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Show notes:
Today on the Oh For Food’s Sake podcast, we welcome special guest Amy Polly to discuss the intersection of neurodiversity and the food industry. The conversation kicks off with Amy sharing her compelling personal story of discovering her ADHD and the path to self-compassion that followed. With a rich background in finance and mental health, Amy brings a unique perspective to the issue, emphasising the importance of raising awareness and valuing neurodiversity in professional settings.
Throughout the episode, we candidly explore our experiences with neurodivergence in our own lives and highlight stories of discrimination in both education and the workplace. The discussion advocates for embracing individual strengths, celebrating neurodiversity, and actively fostering inclusive environments.
Amy Polly discusses her role in conducting neurodiversity workshops, aiming to infuse confidence and support into the fabric of workplace culture. The trio also addresses misconceptions surrounding fidget toys for concentration and the necessity of normalising such aids for better cognitive functioning.
We discuss how everybody needs to take shared responsibility to build more empathetic and human-centric workplaces. Finally, Amy reminds us of the significance of open discussions around neurodiversity and shares resources for listeners interested in learning more.
Timestamps:
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[00:05:20] Amy Polly's discovery of her ADHD and its impact on her life
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[00:10:45] The stigmatisation of neurodivergent conditions and the power of an open dialogue
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[00:18:30] Amy Polly's experiences with discrimination and support in the educational system
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[00:26:25] Discussion of neurodiversity workshops and fostering understanding in the workplace
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[00:35:40] The importance of compassion and adaptability in the food industry
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[00:44:15] Amy Polly's transition from finance to mental health advocacy
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[00:53:00] Advice on self-diagnosis and navigating professional help
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[01:02:10] How to effectively use fidget toys in the workplace
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[01:10:00] Q&A with listeners and Amy Polly's contact information
Links and Resources:
Amy Polly: https://www.linkedin.com/in/amypolly/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
In this episode, we navigate the often misunderstood waters of ADHD and neurodiversity in an industry where focus and precision are paramount. Delving into our personal journeys, we discuss the challenges and triumphs faced from school into adulthood. We reflect on what sparked an exploration of our own neurodivergence and look at family patterns of ADHD symptoms. We emphasise the importance of seeking professional diagnosis over self-diagnosis and provide insights into struggles with educators, impulsivity, and staying organised.
We talk candidly about how ADHD traits have influenced our relationships and work productivity, sharing how understanding and adjusting to each other's needs has improved collaboration. We don’t hesitate to discuss how neurodiversity fuels our creativity and problem-solving skills or the surge of ADHD awareness on social platforms.
This episode is not just about challenges; it's a celebration of neurodiversity and an urgent call for greater acceptance and accommodation in the workplace.
Timestamps:
00:03:20 - Amy’s story of discovering her ADHD
00:09:45 - Lucy’s family history of ADHD
00:15:30 - The impact of ADHD on professional life and task prioritisation
00:23:00 - Benefits of understanding neurodiversity in relationships and work
00:36:50 - Rising ADHD awareness and social media influence
00:42:00 - The journey to diagnosis and the importance of professional assessment
00:50:15 - Viewpoints on accommodating neurodiversity in the food industry
01:00:00 - The hosts' expressions of gratitude to their sponsors
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Helena Field joins us this week to explore the realities of a demanding career in food operations. Starting her day with self-care at the gym, Helena emphasises how setting aside personal time has improved her management capabilities and mental health. She recounts her experience rotating through various Cranswick departments, from the abattoir to new product development, and the valuable lessons she learned. Despite her young age and being a woman in a traditionally male-dominated field, Helena identifies her grit and her employer's support as pivotal to her success.
We discuss the dynamic between operations and NPD teams, the essence of empathy in high-stress environments, and the art of concise meetings. Dissecting the emotional challenges of launching a new factory, managing diverse emotions across departments, and the importance of clear communication and motivation among large teams.
If you would like to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!
Timestamps:
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[00:02:30] Introduction to Helena Field and self-care practices
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[00:10:15] Insights into Helena’s career journey with Cranswick
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[00:18:00] The pivotal meeting strategies in operations
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[00:27:10] Work-life balance and managing stress as a leader
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[00:35:20] Challenges of new factory setup and evolving in leadership
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[00:44:05] Communication and motivation in the food industry
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[00:52:30] Closing thoughts and ways to connect with the host and guest
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
In this week’s episode of The Oh For Food’s Sake podcast, we reflect on the emotional and commercial impact of crisis situations in the food industry, highlighting the conflicting priorities between food safety and commercial concerns.
We emphasise the importance of self-awareness in recognising our reaction to crisis situations and share personal experiences of finding moments of self-awareness and rest amidst high-stress situations.
We discuss the benefits of mindfulness, self-awareness, and the value of reflection in developing emotional intelligence and handling crisis management situations effectively.
We discuss the significance of practising emotional self-awareness and suggest incorporating this into training and mock recall exercises in the food industry.
If you want to join us next time on Zoom, you can reserve your place HERE – it’s a lovely Q&A session and talk about the food industry!
Timestamps:
06:08 - Emotional and commercial impacts of crisis situations in the food industry
09:32 - Importance of self-awareness and recognizing reactions in challenging situations
12:07 - Benefits of self-awareness, mindfulness, and reflection in coping with crisis management
16:55 - Integrating emotional self-awareness into training and mock recall exercises
18:56 - Encouraging listeners to reflect on their reactions to crises and consider ways to manage themselves and their teams better
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
This week, Kara Webb and Clare Otridge will join us to discuss AI technology in the food industry. This episode begins with a discussion about GPT-4's token prediction, laying the groundwork for understanding the potential of AI in our daily operations.
We discuss AI's role in streamlining processes. Issues such as data security and potential misuse of technology. We delve into the ethics of AI, the risk of "fake content" generation, and the balance needed between human creativity and machine efficiency.
Kara and Clare guide us through understanding emotional analysis in market research, the potential for AI in lie detection, and how tech tools, though slow to gain traction in the food industry, can amplify productivity and foster innovation.
We discuss the urgent need for upskilling in the food industry as we navigate these technological advancements.
If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!
Timestamps
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00:02:40 - Introducing Kara Webb and Clare Otridge and the topic of AI in the Food Industry.
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00:07:15 - How GPT-4 predicts tokens and its impact on the industry with Karolyn Webb.
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00:12:03 - Real-world examples and limitations of GPT-4 shared by Clare Otridge.
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00:18:50 - Exploring AI integration in Microsoft's ecosystem and the food industry at large.
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00:24:28 - Discussing AI's role in recipe automation and repetitive task management.
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00:30:22 - Ethical considerations and human oversight in the age of data-driven AI.
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00:38:49 - Emotional interpretation in AI and minimization of survey biases.
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00:47:10 - Appreciation for sponsors, the continuous value of human content, and the power of AI in market research.
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01:01:45 - The strategic development and deployment of Chat GPT by OpenAI.
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01:07:56 - Anticipated changes with AI in drug discovery and the attention economy.
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01:12:40 - Closing thoughts on tech tools, AI potential, and advancing with a human-centric approach.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
This episode delves into the uncomfortable topic of failure and its association with negativity. We emphasise the fear of failure and its impact on decision-making and progress in the food industry. We discuss the emotional toll of failure and its relationship with shame and disappointment, highlighting the importance of acknowledging and accepting the feelings that arise.
Stressing the significance of reframing failure as feedback and as a pivotal part of the journey to success, we draw attention to renowned individuals who have experienced failure on their path to success, illustrating how failure can serve as a catalyst for growth and innovation.
Through our conversation, we spotlight the necessity of a growth mindset, resilience, self-compassion, and the ability to learn from failure in the ever-evolving food industry. We encourage you, our listeners, to embrace failure, take risks, and not be paralysed by the fear of what others may think.
If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!
Timestamps
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00:00:00 - Introducing the concept of using failure as a source of fuel for success
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00:08:11 - Reflecting on personal experiences of failure and the emotions they evoke
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00:15:03 - Steps to acknowledge and accept failure without denial
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00:18:02 - Revisiting the relationship between mindset and resilience in the face of failure
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00:21:15 - Embracing a fearless attitude and the importance of taking risks
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00:22:55 - Concluding thoughts and expressions of gratitude to the audience and sponsors
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
In this episode, we are thrilled to have Jason Gibb joining us to discuss the art and challenges of repositioning and rebranding in the food industry. Jason's expertise shines as he recounts lessons learned during the rebranding of a plant-based product that initially failed to resonate with consumers due to complex messaging.
The conversation circles the importance of consumer feedback, adaptability, and the perils of taking criticism personally, a hurdle Jason experienced in his past ventures. He illustrates the delicate act of juggling stubbornness and openness as necessary traits for successful entrepreneurship, shedding light on the strategic timing of consumer research versus real-world product launches.
Jason recounts his transition from a science and TV production career into founding an olive oil business with his partner, emphasising their focus on storytelling and collaboration within the community. This passion for community support led to the creation of Bread and Jam, an entity offering many resources to burgeoning food entrepreneurs.
If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!
Timestamps:
-
00:02:20 – Introduction of Jason Gibb and topic of product rebranding
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00:05:10 – The importance of consumer research and adaptability
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00:16:45 – Challenges of timing in research and product launches
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00:25:30 – Discussion of Bread and Jam community
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00:38:00 – Jason's background and transition into the food industry
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00:51:15 – Jason's invitation to the Christmas party and hosts' scheduling dilemma
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01:04:40 – Contact information for Jason Gibb and call to connect
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01:15:20 – Thoughts on vegetable consumption and wrap-up
Links and Resources:
Jason’s Website: https://www.breadandjamfest.com/
Jason’ on LinkedIn: https://www.linkedin.com/in/jasonotgibb/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Join us this week as we have a revealing discussion about embracing change and improving productivity in the food industry. We start off by talking about the nervous anticipation around moving to a new CRM system and how it has helped with productivity and processes.
We talk about digital tools like ClickUp and how they can revolutionise task accountability, while the Eisenhower matrix aids in the prioritisation of tasks. We share practical tips for tackling the ever-present temptation to procrastinate, suggesting a 20-minute rule to regain focus, and how methods such as the Pomodoro technique or "body doubling" can create a conducive environment for productivity.
We discuss Email management, a notorious productivity thief, extensively, along with strategies such as time blocking and task grouping. We talk about our different working styles. Either tackling difficult tasks early in the day or finding your creatice side later in the evening, we establish that there is no right or wrong answer.
Discussing the application of disciplined planning, especially within the fast-paced food industry, to avoid over-commitment and to set realistic goals. It is also important to regularly revisit your work preferences for peak performance and manage emails efficiently, as suggested in "How to be a Productivity Ninja."
Remember our Monthly Podcast Networking, where you can join us once a month (via Zoom) as we discuss everything about the food industry! You can register your place HERE.
Timestamps:
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[00:01:30] Lucy's experience with transitioning to a new CRM
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[00:04:20] Gratitude for Wager Ingredients’ sponsorship
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[00:05:45] Announcement of the free monthly networking call
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[00:07:10] Benefits of using productivity tools like ClickUp and the Eisenhower matrix
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[00:10:35] Strategies against procrastination, including the 20-minute rule
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[00:13:00] Pomodoro technique as a productivity booster
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[00:15:25] Daily work preferences and time management insights
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[00:18:50] Importance of disciplined planning in the food industry
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[00:21:45] Digital tool challenges and integration in work processes
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[00:24:20] Managing distractions and the "four P's of productivity"
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
Join us for a delicious conversation with Milly Fyfe, who brings a no-nonsense practicality to the kitchen, offering busy parents smart tips for cooking authentic meals from scratch. Touching on the pressures of 'Instagram perfect' meals, Milly emphasizes the beauty and importance of simple, accessible ingredients that celebrate UK farming practices. We explore a survey highlighting the community's desire to cook but their struggle with time and confidence.
Milly puts a spotlight on the need to educate consumers about food misinformation and shares her journey of creating her blog, "No Fuss Meals, Busy Parents," during the pandemic. She proudly discusses her social enterprise and e-book that received praise from Princess Anne herself. Her ventures might pose financial challenges, but their joy and fulfilment are immeasurable. Milly's story is about her accomplishments and her role as a mother and a professional, juggling chronic pain while maintaining a foot in the industry through digital marketing initiatives, her food and farming podcast, and relentless networking.
Milly stresses the impact of real-world networking and how it aids career development and personal growth, such as her leadership course experience at Windsor Castle. Reflecting on the cultural nuances within the farming industry, Fyfe also suggests ways women can uplift each other in this traditionally male-dominated field.
We discuss the significance of teaching adults and children the rewards of cooking from scratch - not just for health but also for keeping family traditions alive.
Remember our Monthly Podcast Networking, where you can join us once a month (via Zoom) as we discuss everything about the food industry! You can register your place HERE.
Timestamps:
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00:02:34: Introducing Milly Fyfe and the importance of authenticity in food
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00:15:20: Milly Fyfe's transition from farming to digital marketing
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00:25:45: Benefits of networking in the food and farming industry
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00:40:56: Managing chronic pain and mental health while working in agriculture
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00:51:10: The inception of "The Countryside Kitchen Meets" podcast
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01:04:35: Ending on a note of making a meaningful difference through cooking and community
Links and Resources:
Milly Fyfe: https://linktr.ee/MillyFyfe
Our Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
This episode starts as we discuss the success of our first in-person networking event and announce the exciting extension of these engagements through monthly Zoom calls discussing podcast topics.
We talk about recognising your strengths and seeking help for the weaknesses, framing challenges as opportunities for growth in the food industry and enforcing the necessity of staying authentic to your abilities, particularly when faced with external pressures.
Together, we unpack the significance of maintaining well-being amidst business challenges and celebrating diverse thought processes, sharing anecdotes that illustrate these themes.
We discuss further the power of providing a nurturing environment that promotes different modes of thinking within professional teams. The aim is to redefine networking as engaging conversations rather than mere corporate exchanges, urging the audience to voice their thoughts fearlessly to spark change in the food industry.
We reveal five tips for becoming a fearless foodie, announce the new Fearlessfoodies.co.uk website and discuss Lucy's timeline for her website development.
Timestamps
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00:05:22 - Lucy's reflections on the networking event and future Zoom calls
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00:08:15 - Focusing on strengths and external help with Amy
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00:11:03 - Addressing challenges without compromising well-being
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00:14:58 - Embracing neurodiversity and personal experiences
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00:18:46 - Five tips to become a fearless foodie
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00:21:34 - Launch of the Fearlessfoodies Co. UK website
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00:23:50 - Lucy's upcoming website and anticipated timeline
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00:25:17 - Engaging with the Fearless Foodie movement on LinkedIn
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00:27:36 - Gratitude towards Daymer Ingredients
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
In this episode, we delve into the dynamics of the ready-meal sector and the critical role of sustainability within the food industry. Our expert guest, Charlie Derra, brings her extensive experience in category, shop marketing, and research to illuminate the highly competitive space of ready meals. With three range reviews a year, Charlie underlines the importance of balancing product recommendations with production capacities while impacting consumer choices.
We confront the negative perceptions of ready meals, providing a clearer picture of their production and the ongoing efforts to convert sceptics.
Sustainability remains a core topic as we discuss the balance between convenience and the environmental footprint. Charlie emphasises the role of sustainable diets and the paramount need to minimise waste, including optimising packaging recyclability.
We share our thoughts on waste management complexities and the varied regional practices with this, highlighting the urgency for standardised processes and better consumer education.
You will gain some valuable insights into the importance of data in shaping sustainability and category management practices. From small business strategies without significant resources to pressing environmental needs, data is a compass for driving impactful initiatives within the food industry.
To close, Charlie voices the necessity for more professionals in category management, discussing sector challenges such as scarce entry-level roles and the effects of Brexit on the workforce. Charlie’s invitation is open for further dialogue within this vibrant and crucial part of the food industry.
During this episode, we mention an engaging opportunity for you to join an online monthly call, fostering direct interaction with the podcast community.
Timestamps:
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00:02:45 – Introduction to Charlie Derra and his experience in the food industry
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00:06:15 – Explanation of Nielsen data, TNS, Cantar, and use in category management
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00:12:30 – The role of category management and impact on ready meals
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00:18:50 – Challenges of sustainability, packaging, and waste reduction
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00:27:20 – The necessity for standardization in recyclable materials
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00:32:05 – The concept of "carbon share" and impact on product lifecycle
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00:41:15 – Skills necessary for success in category management roles
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00:49:10 – Closing discussion and where to connect with Charlie Derra
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time!
In this episode, we discuss the importance of leveraging each team member's strengths in product development and the essential nature of post-launch reviews. How capturing and capitalising on key insights can drive improvements in future projects. We talked about the importance of having a structured post-launch review process, accountability, and the potential for technology, such as management software, to enhance these processes in the food industry.
It is important that the format of the post-launch reviews are simple but effective, utilising automation where we can and most importantly, that everyone understands their role in the process. The celebration of successes and the constructive approach to challenges are not only morale boosters but also crucial learning tools for continuous development within the industry.
We address the common question regarding who should be responsible for facilitating and compiling post-launch reviews, suggesting that while finance might have a role, cross-departmental involvement is crucial.
This episode highlights that post-launch reviews are not just a box-checking exercise; they're opportunities for growth and learning that feed directly into our overall business strategy. We need to embrace them as such, even if that means pushing back on the rush to move on to the next thing.
Timestamps:
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[00:02:30] - Introduction to the Importance of Post-Launch Reviews
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[00:10:22] - How to Utilise Team Member Strengths in Product Development
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[00:17:45] - Overcoming the Pressure of Launch Dates for Effective Reviews
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[00:25:31] - Guidelines for Implementing Structured and Automated Post-Launch Processes
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[00:33:18] - Celebrating Successes and Learning from Post-Launch Reflections
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[00:41:59] - Contact Information for Lucy and Amy's Consultancy and Coaching Services
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[00:49:10] - Wrapping Up and Encouragement to Engage with the Podcast Community
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
John Stapleton shares his extensive experience in the food industry, from working with early-stage businesses to his involvement in a vertical farm business.
John discusses his work with Mission Ventures, an incubator accelerator focused on facilitating investments and helping small businesses grow, as well as the RegalFood Fund, an Irish-based venture capital fund for early-stage food and drink businesses.
We talk about his latest venture, Fisher Farms, a vertical farm business focused on sustainable and secure food production, emphasising the benefits of the technology used and its relevance in a post-Brexit Britain.
We delve into John's interest in professional speaking and his website, which focuses on sharing anecdotes and stories from his food career experience, emphasising the importance of leveraging authenticity and personality in business.
This episode explores all the lessons learned from adversity, embracing challenges, and the power of authenticity in business and life. It is one you won’t want to miss!
Timestamps:
00:00: John discusses his work with early-stage food businesses and his involvement with Mission Ventures and the Regale Food Fund.
03:18: John shares insights into Fisher Farms, a vertical farm business, and its focus on sustainable and secure food production.
06:51: The conversation shifts towards John's interest in professional speaking and the importance of authenticity and personality in business.
12:06: The discussion explores the relevance of embracing adversity and the lessons learned from challenges in business and life.
Links and Resources
John’s Website: www.johnstapleton.eu
John’s LinkedIn: https://www.linkedin.com/in/john-stapleton-8471a219/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Today's episode kicks off a two-part series with John Stapleton emphasising the need for a product to solve a clear consumer demand. This is a lesson he has learned through his various entrepreneurial exploits, including Little Dish and the New Covent Garden Soup Company. His discussion on scalability and the resilience of entrepreneurs resonates deeply with anyone looking to carve out a niche in the dynamic food market.
John’s personal narrative of overcoming failure and self-doubt offers an honest reflection of the entrepreneurial spirit that eventually led to the success of Little Dish.
This enlightening conversation will undoubtedly leave you inspired and equipped with practical knowledge for facing the food industry's unique challenges.
Timestamps:
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00:02:00 - John Stapleton's introduction to the food industry
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00:05:20 - The role of consumer needs in product development
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00:10:45 - John's involvement in Mission Ventures and food-sector investments
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00:15:30 - Lucy Wager's personal insights into failure and success
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00:20:50 - Expanding a UK business model to the US market
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00:25:00 - Learning from business setbacks and failed ventures
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00:30:25 - The unexpected success of carton packaging with New Covent Garden Soup
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00:35:35 - The importance of product differentiation and consumer insight
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00:40:40 - Gratitude towards sponsor Wager Ingredients
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00:45:55 - Teaser of upcoming episodes and community engagement encouragement
Links and Resources:
John’s Website: www.johnstapleton.eu
John’s LinkedIn: https://www.linkedin.com/in/john-stapleton-8471a219/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
See you next time!
In this thought-provoking episode, we engage in an insightful discussion about the concept of intention setting and the value it holds in contrast to traditional New Year's resolutions. We delve into the psychological and practical differences between the two approaches, sharing personal experience and professional expertise to shed light on the benefits of embracing intention setting. We talk about fostering a growth mindset, the impact of self-compassion, and the power of visualisation in achieving intentions. It really is full of lightbulb moments!
We embark on a deep dive into the concept of intention setting, providing a comprehensive analysis of its advantages over traditional New Year's resolutions.
We reveal the profound impact of setting intention-led goals and the mindfulness it entails, emphasising the role of positive reinforcement and self-acceptance in the process. Shedding light on the transformative potential of intention setting on personal and professional growth.
Links and Resources
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
For industry consulting from Lucy, connect with her on Instagram or LinkedIn
.
This podcast episode tells the story of "Joe," a professional who faced major struggles after discovering a non-compete clause in his work contract. The unclear terms of the contract threw Joe's life into turmoil, underscoring the need to scrutinise employment agreements.
We break down his painful journey, including the financial strain and self-doubt he endured. We dissect how even vague contract language can tie someone’s hands. And look at the aftermath of when they scrambled to challenge the clause’s validity.
This story serves as a warning about signing contracts you don’t fully grasp. It's also a reminder to align with employers who share your values.
In this engaging episode, our guest, Suzanne Coombes, delves into her extensive experience within the food industry. Having started her career at Samworth Brothers, she found the complexity of operations thrilling. Her passion for the community and team spirit shines through as she compares a practical workplace to a well-conducted orchestra.
We then discuss her shift from operations to a qualitative technical role at Asda, interspersed with light-hearted banter on sausage factories. Suzanne opens up about her journey and how the significance of empathy became a cornerstone of her leadership style. She recounts making tough decisions during financial hardships, the tricky balance of work and personal life, especially during her mother's battle with cancer, and her philosophy on finding "just enough" joy and challenge in life.
Her current role at Asda is a source of fulfilment, wherein she proudly leads her team, emphasising open conversation, mutual support, and continuous development. Revealing both the highs and lows of her career, Suzanne exemplifies the importance of recognising when competition becomes detrimental to health.
Lastly, we discuss the nuances of self-realisation and the importance of discovering what truly matters in life, challenging the constant pursuit of happiness that social media often portrays.
We kick this episode off by talking about tapping into suppliers' know-how and why building collaborative relationships is so important in this industry. There's a tendency to work in silos and miss opportunities to leverage our broader supply base truly. We've both seen the need firsthand to utilise supplier expertise better for mutual support and growth.
When it comes to selection criteria, beyond the usual values and technical standards, I emphasize the benefits of aligning with suppliers that genuinely match our business needs and way of operating. Attractiveness has to go both ways in strong partnerships like these.
Communication is huge for us, as is taking the time to build rapport with our suppliers. We've found there's tremendous untapped value in seeking out their technical experts and tapping into that knowledge base. I still remember discovering incredibly helpful expertise buried deep within certain supplier teams I wouldn't have thought to engage with.
Of course, collaborating closely with suppliers also comes with challenges. Protecting sensitive information is always a concern, not to mention conflicting viewpoints that naturally come up. Transparency around motivations and goals is key to overcoming those hurdles and building trust. There will be more on making these relationships work in an upcoming course, so keep your eyes peeled!
We wrap by encouraging everyone to take a hard look at their own supply base to identify gaps and strengthen partnerships. Please reach out and connect if you want to keep the conversation going!
What do you think of when you think of personality profiling? Is it a useful business tool or a fun way to spend a rainy Saturday afternoon? Have you tried to use personality profiling in your workplace? In this episode of the Oh For Food’s Sake podcast, we talk to our lovely friend and Leadership coach Donna Ward-Higgs about how she uses personality profiling to help teams to understand each other and achieve their goals more effectively.
Donna tells us about her career journey and how it led her to setting up her own business as a coach specialising in Learning and Development, helping teams use emotional intelligence to work better together. She walks us through some theories of how teams operate (or don’t!), then explains the role of personality profiling and unpacks how having a facilitator can help to guide your team through their profiles. She answers some key questions for us, like if you can use your personality as a reason to dodge tasks at work and whether our personalities change over time. Tune in to find out how to get to know yourself better and how to use your personality to be happier and more productive!
We’d love to hear some of your personality profiling stories in the workplace or at home! Have you ever had a personality profiling workshop? How did it go for you? Did it change the way that your team works together? Get in touch and let us know! You can reach out to us via our Facebook or LinkedIn page. You know we always want to hear from you!
Timestamps
[0:46] Welcome to the podcast, Donna!
[2:22] Donna’s squiggly career journey from retail management to training in the non-profit sector via a burnout
[6:10] Why Donna set up her own business
[8:11] What are we talking about when we talk about personality profiling?
[11:07] Belbin’s theory of team roles and team dynamics
[13:24] Why team profiling is important regardless of the size of your business
[15:02] Forming, storming, norming: The team development cycle
[17:28] “Surrounded by idiots”: Why a diversity of personalities helps a team to thrive
[20:07] Can you use your personality profile as an excuse to skip tasks?
[25:10] How understanding your personality type can help your career
[26:45] “Dynamic, not static”: How personalities change over time
[30:50] Why happy people work harder
[34:38] Task focus vs relationship focus: Succeeding at work
[36:50] Donna’s take on using DISC in the food industry
[41:07] Best practices on personality profiling in the workplace… And at home!
[47:37] Why do you need a facilitator for your company’s personality profiling workshop?
[50:10] The services that Donna offers and where to get in touch with her
[51:47] Donna’s key takeaways on personality profiling
Links and Resources
Donna Ward-Higgs on LinkedIn
Our previous episode with Simon Allison
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Soft skills have got a bad reputation. It’s a term that we’ve all heard, but many of us struggle to define exactly what it means. Or maybe we can define it, but we don’t consider it to be as important as ‘being able to get the job done’. Well, in this episode of the Oh For Food’s Sake podcast, we’re here to say that SOFT SKILLS MATTER! So much so that we prefer to call them ‘success skills’! Join us to find out what we mean when we talk about soft skills, why they’re really important and what you can do to develop them yourself.
In an age where AI is coming on in leaps and bounds every year, we’re all seeing rapid shifts in the technical side of our jobs. But you know what AI can’t do yet? It can’t have a tricky conversation with a colleague about a missed deadline. It can’t help your client to trust you that you’ll deliver a project to the exact specification. These are all soft skills and they matter hugely. Today, we recap what soft skills are and go over four reasons why they can make all the difference in your career trajectory. Then we suggest a few resources that you can use to work on your own soft skills and how you can measure the impact of soft skills on your business.
If you’re just like us and are frustrated that soft skills don’t get the recognition that they deserve, help us out by following and rating the Oh For Food’s Sake podcast. This really boosts our mission to demonstrate the importance of soft skills throughout the UK food industry. Thank you!!
Timestamps
[0:40] Hello! Today we’re talking about why soft skills are essential for your job
[2:00] Soft skills vs hard skills: What’s the difference?
[4:07] Can soft skills help your career? YES!
[5:11] Reason #1: Soft skills improve your teamwork
[6:33] Reason #2: Soft skills help you to communicate effectively
[9:40] Reason #3: Problem-solving is a soft skill and it’s essential
[11:40] Reason #4: Soft skills help you to build your relationships
[14:10] What the data says about how soft skills help your company
[17:32] The resources you need to develop your soft skills
[20:28] Why we say ‘success skills’ and not ‘soft skills’
[21:34] Can we measure the impact of soft skills on a business?
[23:12] Want to develop your soft skills? Get in touch!
Links and Resources
Download your self-development plan doc
Emotional Intelligence by Daniel Goleman on Amazon UK
The Five Dysfunctions of a Team by Patrick Lecioni on Amazon UK
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Here on the Oh For Food’s Sake podcast, we talk a lot about the need to find more graduates to fill roles in the UK food industry and what a fantastic industry it is to work in. But, let’s be honest, it’s been a little while since we got our first ever food industry jobs and a lot has changed since then! So in this episode, we’re handing the mike over to recent Harper Adams graduate and food industry worker Ellie Brook to get her take on starting out in the food industry!
Ellie tells us about why she chose her degree programme and what she learnt that gave her such a good foundation in the food industry. We then talk about the weirdness that was graduating and starting a new job during the Covid era and how that’s impacted the Gen Z workforce. Listen out for our advice on avoiding falling into the comparison trap and for how Ellie dealt with the struggles of moving away from home and starting a brand new job as a recent graduate. Make sure to stay to the end to hear our life lessons for anyone looking to start a job in the food industry!
We always love to hear from our listeners just like Ellie! If you have a food industry story to share with us, head over to our Facebook or LinkedIn page and get in touch. You never know where it might lead!
Timestamps
[0:48] Welcome to the podcast, Ellie!
[4:30] Ellie walks us through her education from school to university via an industry placement
[6:58] What was it like to be at uni during Covid?
[10:11] Ellie’s post university life
[12:42] “It’s now or never”: Fitting travel in before a career
[15:35] Comparisonitis, working from home, lack of communication: The struggles of starting a new job in the Covid era
[20:48] What you get from attending networking events
[22:40] Are the Gen Z stereotypes accurate?
[29:03] Handling the pressure of meeting life milestones
[32:53] Ellie’s advice for new grads
[39:20] The struggles of making friends as an adult
[41:18] Why it’s important to be open in the workplace
[43:00] PSA: You DON’T need a 5-year plan!!
[47:47] How to get in touch with Ellie
Links and Resources
Ellie Brook on LinkedIn
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
We’ve talked about imposter syndrome before on the Oh For Food’s Sake podcast but the science is always evolving and so are we! So in this episode, we’re discussing our reflections on imposter syndrome, including how it can show up in your work AND your personal life, the different types of imposter syndrome and what neuroscience teaches us about overcoming imposter syndrome.
We talk about where imposter syndrome comes from in the brain and why it can do so much damage to our lives, wherever we sit on the career ladder. Then we talk about the five types of imposter syndrome so that you can see which one you most closely identify with. Stick around to hear us discuss different proven techniques to tackle your imposter syndrome, from giving a voice to your feelings to learning to embrace constructive criticism.
We hope that this episode has helped you to label your imposter syndrome thoughts and most importantly, to not lean into them. If you want a safe place to discuss your imposter syndrome and how it’s affecting you, come and have a chat with us on our LinkedIn page. We’re always happy to hear from you! You can also get more tools and resources from us by subscribing to the Oh For Food’s Sake podcast and browsing our episode archives.
Timestamps
[0:43] Hello, welcome to this special updated episode on imposter syndrome!
[2:07] Who DOESN’T have some element of imposter syndrome??!
[4:19] When imposter syndrome crops up in your personal life
[5:27] Beginning to unpick your own imposter syndrome
[6:45] The neuroscience of imposter syndrome
[9:18] “You CAN change the way you think”
[10:45] Why it helps to talk about your imposter feelings
[11:54] The link between imposter syndrome and burnout
[15:44] How your imposter syndrome might be manifesting in your job
[17:37] The five types of imposter: Perfectionists
[18:33] The five types of imposter: Natural geniuses
[20:54] The five types of imposter: Soloists
[24:27] The five types of imposter: Experts
[26:33] The five types of imposter: Superwoman (or Superman)
[28:04] So, which one are you??
[29:53] Writing out your imposter syndrome thoughts
[31:27] Why constructive criticism can help you unpack imposter syndrome
[33:29] PSA: Don’t let your negative thoughts run your life!
Links and Resources
The Imposter Cure by Dr Jessamy Hibberd on Amazon UK
Buy the Ta Da list journal on Amazon
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
“I left school at 16 without any GCSEs”... and now he’s a Managing Director of a leading food safety company, Microsearch. On this episode of the Oh For Food’s Sake podcast, we hang out with the delightful and amazing Danny Franklin, asking him about his career journey, the challenges of working in microbiology, food safety legislation and the power of being yourself in your workplace.
Danny tells us how he got his start at Microsearch (and why playing the piano helped him to land a job!) and the many roles he’s held at the company since then. He explains some of the services that Microsearch offers to food companies and manufacturers and explains why his company is different from other food safety laboratories. We discuss standards in food safety and the challenge that food manufacturers face trying to balance commercial interests and safety standards. At the end of the episode, Danny shares insights into his own imposter syndrome and gives advice to people beginning their food industry careers.
Danny’s incredible career path shows what a rich and diverse place the UK food industry is. Make sure to subscribe to the Oh For Food’s Sake podcast to catch all our episodes with different people from across the length and breadth of the food industry and to hear their stories.
Timestamps
[1:57] Welcome to the podcast, Danny!
[4:31] “Well I left school at 16”: Danny’s career journey from musician to Microsearch
[7:05] How Microsearch got their start in an attic
[10:32] Doing the rounds of every department at Microsearch
[13:08] From transportation to labs to management to sales to MD
[18:28] So, what does Microsearch actually do? Danny breaks down their services
[22:33] How do you actually test for food allergens in food factories?
[28:02] Danny explains how he business has changed since it was taken over
[32:35] Balancing out commercial interests and food safety
[36:05] Why the role of the microbiologist is changing
[42:18] “The biggest challenge that everyone faces is meeting the turnaround times”
[45:16] The power of being yourself in your career
[49:08] How Danny handles it when the going gets tough
[50:10] Where to go to get in touch with Danny
Links and Resources
Danny Franklin on LinkedIn
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When we asked you what you wanted to hear from us on the Oh For Food’s Sake podcast, boy did you respond! The most popular topic, by an overwhelming majority, was self-development on a budget, or how to coach yourself through self-development. So grab a pen, some paper and maybe a hot drink to keep you going, because we’re about to walk you through how you can take charge of your own career and personal development!
We explain what self-development actually means and what benefits it could bring to your career and your life. Then we walk you through the essential stages of self-development, helping you to achieve a balanced, unbiased view of your own strengths and weaknesses. You’ll hear how you can work out what your core strengths are and where you can best deploy them to accelerate your own career path. We also give you tons of tips and best practices about self-development and making that key commitment to your own growth, including creating your own self-development plan
If fleshing out your NPD knowledge is part of your self-development plan, then we’ve got good news for you! We’re bringing back our massively popular NPD Fundamentals course which teaches you everything that you need to know to get started in NPD or to work better with the NPD team in your company. Places are selling out fast so sign up soon!
Timestamps
[1:50] You asked, we answered! Today we’re talking about making your own self-development plan
[4:00] What does self-coaching look like and what can it do for your career?
[7:30] YOU have to make the time
[9:27] Starting self-development: Gathering feedback
[11:46] Next steps: Analysing your strengths
[14:53] Keeping up-to-date on your strengths
[18:10] SWAT team! Make your own SWOT analysis
[21:01] Leaving space for self-reflection
[24:34] The bird’s eye view of self-development
Links and Resources
Find out more about our NPD Fundamentals course
Download your self-development plan doc
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
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If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
If racism doesn’t affect your everyday life, it’s easy to not think about it or to tell yourself that it doesn’t matter. Maybe you also tell yourself that if you saw racism in your workplace, you’d recognise it and call it out immediately. But is that really the case? On this episode of the Oh For Food’s Sake podcast, we talk to Ayisha Koyenikan, a passionate and successful woman who’s achieved a brilliant career in the food industry, about the obstacles she’s faced being black in the workplace.
Ayisha tells us about her lifelong passion for food and how it led her to study food science and then switch tracks to a career in NPD and then food insights. She shares how her mum prepared her from a young age for the challenges of breaking into the corporate world as a black person and we hear about some of the incidents of overt and subtle racism that she suffered. You’ll learn the difference between equality and equity and how to challenge the ‘whataboutism’ question that’s often raised when affirmative action schemes are on the table. Listen out for ideas on how you can help to improve diversity in your company and help people from marginalised communities to enjoy a career in the food industry.
If Ayisha’s story inspired you to think about transitioning into a career in NPD, you can find out more by joining our upcoming NPD Fundamentals course! Whatever your professional background is, we’d love to see you there and share tools and knowledge that’ll benefit your career in food.
Timestamps
[1:58] Welcome to the podcast, Ayisha!
[3:35] Ayisha’s food obsession and her food career from food science to NPD
[8:14] How diverse is the food industry?
[9:54] Ayisha discusses how a lack of representation made her feel about her career
[12:52] “So I said something”: How Ayisha stood up to racism in the workplace
[16:38] Why we have to discuss racism in the workplace
[17:56] “I just don’t have the energy for that”: What Ayisha does and doesn’t do to fight racism
[22:58] Two paid internship programmes for young black people
[24:43] Equality vs equity: Why they’re not the same
[26:35] Ayisha explains why travelling is different for black people
[29:56] Following Ayisha’s career journey into NDP and insight
[31:58] “Talk about imposter syndrome!”: How Ayisha overcame her self-doubt
[34:12] What’s next for Ayisha?
[36:33] Giving a leg up to the people coming up behind you
[38:41] Can you be an expert in diversity?
[42:05] How to get in touch with Ayisha
Links and Resources
Find out more about our NPD Fundamentals course
Ayisha Koyenikan on LinkedIn
Ayisha Koyenikan on Instagram
Our previous episode on diversity and inclusion with Amie Burke
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
If your career involves any level of contact with an NPD team, you’ll know that it’s a high-pressure job with a lot of tight deadlines, strict workflows and tons of industry jargon. And you might have thought that that was all you needed to know, but on this week’s episode of the Oh For Food’s Sake podcast, we’re here to correct you and deliver some exciting news: our NPD Fundamentals course is back!
We walk you through who this course is for and what you’ll get out of it. We share the benefit of our hindsight and why we would have loved an NPD crash course at the beginning of our food industry careers. You’ll learn what you’ll get out of the NPD course even if you’re not on an NPD team and why it’ll benefit your career and make your company more efficient. Plus we break down the common pain points around NPD and how you can prevent them from happening. It’s every question you had about NPD but never had the time or the courage to ask!
We’d love to see you on our NPD Fundamentals course, which starts very soon!
Find out more about the course here
and if you have any questions, then please reach out to us on
Facebook or LinkedIn See you there!
Timestamps
[1:45] Hi folks! Today we’re talking about everything you need to know about the NPD process
[4:31] Understanding the how and the why of NPD
[7:27] Why it’s hard to get to grips with the Stage-Gate process
[10:21] Food industry process: The theory and the reality
[14:45] Why NPD is relevant to EVERYONE in the food industry
[17:31] How to stop those pain points from slowing down your NPD process
[21:39] Benefits for you, benefits for the business
[23:35] “It deserves to be talked about”
Links and Resources
Find out more about our NPD Fundamentals course
Our previous episode on seeing the bigger picture
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
All businesses communicate all the time, but they don't often think about it. Whether they’re persuading leads to become customers, supporting existing customers, handling shareholders or managing employees, it all comes down to good communication skills. On this episode of the Oh For Food’s Sake podcast, we’re talking to business founder and NLP therapist Neil Sykes about how better communication can drive businesses forward.
Neil tells us how he came from his market research background to launching his consultancy business during the Covid pandemic. He gives us a digest of his NLP training and explains how he uses his skills to help businesses to innovate new products and processes. Listen to him tie the “Six I’s” model for innovation into the Stage-Gate process we use in Food product development and unpack how each of the stages links to an overriding purpose. He gives us great tips on how to get better at innovation and how we can start to communicate better with our colleagues and clients.
Thank you for being such a brilliant and interesting guest Neil! If you have an idea of who you’d like to hear appear next on the Oh For Food’s Sake podcast, fill in our quick survey and let us know!
Timestamps
[1:33] Welcome to the podcast, Neil!
[3:03] Neil’s transition from market research to working with the food industry
[7:33] Using neuroscience in NPD
[10:12] Setting up a business during Covid
[12:47] The 6 I’s model of innovation and how they link to the Stage-Gate process
[17:37] Why purpose is the most important ingredient of food innovation
[20:30] “We don’t live our life on paper”: Communicating processes
[22:30] How NLP helps to unpack our daily interactions
[27:00] What Neil does to help companies to communicate better
[32:57] Taking the restrictions out of innovation
[36:27] Why “soft skills” are your biggest assets
[39:50] Neil unpacks the four learning styles
[43:41] How to get in touch with Neil
Links and Resources
Sign up for the Invisible to Influential course
We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey
Neil Sykes on LinkedIn
Food4Innov8tions
4MAT Learning Style
Six I's innovation model
If you’d like to know more about today’s sponsor, find them online at:
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If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You’re about to deliver your presentation to the board and you thought you were doing fine. Great, even. But then you notice that your hands are shaking, your knees feel weak, your back is sweaty and your mouth has gone dry. Ah, performance anxiety! However it feels for you, it can hold you back in your career and prevent you from achieving the success you deserve. So on this episode of the Oh For Food’s Sake podcast, we’re giving you the tools and techniques you need to nip your nerves in the bud.
We discuss what performance anxiety is and how it might show up in your workplace. Then we go through the techniques that we use to recognise and reduce our own performance anxiety, from working on our mind-body connection to visualising our way through stressful situations. Stick around until the end of the episode to hear some exciting news about the ‘Invisible to Influential’ course that’ll help you to show up better in your career!
If you’d like individual support to work on your performance anxiety, don’t hesitate to reach out to us and find out how we can help you. We always love to hear from you!
Timestamps
[1:34] Hello! Join us for our discussion on overcoming performance anxiety
[3:34] So, what is performance anxiety?
[5:18] How performance anxiety might show up in your workplace
[7:55] Our fear of being judged
[9:15] The fight/flight/freeze mechanism and our mind-body connection
[11:50] Yes, we do all feel like this!
[15:19] So, what can we do about performance anxiety?
[21:12] Visualise to realise
[23:38] A grounding technique for instant stress relief
[27:30] Exciting news about the ‘Invisible to Influential’ course!
Links and Resources
Sign up for the Invisible to Influential course
We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey
The Chimp Paradox by Professor Steve Peters on Amazon UK
Our previous episode on the menopause
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On this week’s episode of the Oh For Food’s Sake podcast, we talk to former professional chef Stephanie Kingston who traded her chef whites in for a factory uniform when she set up her nutrition-based to-go food business, Pollen + Grace. Steph lifts the lid on the Pollen + Grace story and tells us about future developments coming up for her business baby.
Steph charts her journey into the food industry and tells us how her food intolerances made her pivot into the health food space. We discuss how she built Pollen + Grace from the ground up and transitioned it into making ever higher volumes of food to meet their growing list of distributors. You’ll hear how Steph balances out the competing needs of innovation and sustainable growth and the advice she’d give to her younger self on the cusp of starting a food business. There’s also some exciting news about what’s next for Pollen + Grace and for Steph!
If you have any thoughts about this episode or about the Oh For Food’s Sake podcast, then we’d love to hear them! We’re asking our listeners to fill out this short survey so we can carry on making podcast content that you love to hear. Thanks for helping us out!
Timestamps
[1:34] Welcome to the podcast, Steph!
[4:24] “Food has always been my world”: Steph’s journey into the food industry
[9:32] How Pollen + Grace got stocked in major supermarkets
[13:26] Natural products, functional food: The Pollen + Grace philosophy
[17:36] Why a co pack manufacturing model made sense for the business
[21:06] Steph’s insight on the real value behind the Pollen + Grace brand
[22:00] More distributors, more categories: What’s on the horizon for the business?
[24:08] “We needed to rethink how we looked at product development”: The challenges of innovating
[28:37] Juggling motherhood and a food business (AKA two babies at once)
[31:35] Steph’s advice to her younger self
[35:13] Where to get in touch with Steph and Pollen + Grace
Links and Resources
Sign up for the Invisible to Influential course
We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey
Stephanie Kingston on LinkedIn
Pollen + Grace
Pollen + Grace on LinkedIn
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
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If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Too many people believe that you either are entrepreneurial or you aren’t, and this myth needs to be busted! On this episode of the Oh For Food’s Sake podcast, we’re drilling down on the qualities that make up an entrepreneurial mindset and giving you tips on how you can apply them to your own life, even if you don’t have your own business.
We begin by tackling the misconception that ‘employees don’t need to be entrepreneurs’ and we show you how useful entrepreneurial thinking can be in your workplace. Then we examine what an entrepreneurial mindset is and how you can start to adopt some of the characteristics of entrepreneurial thinking. We also give you some handy tips on how to balance out your entrepreneurial mindset to make sure that you don’t slide into overwhelm and burnout.
Scoot down the page to find links to several of our previous episodes where we’ve covered topics like influencing people, networking and finding your purpose, all of which are a helpful resource for your entrepreneurial journey. You can also learn more about running a thriving food business by subscribing to the Oh For Food’s Sake podcast as we release new episodes every week. We’d love it if you could give us a review too!
Timestamps
[1:28] Welcome to the episode! Today we’re talking about how to boost your entrepreneurial mindset
[4:50] Bigger businesses need employees with an entrepreneurial mindset too!
[5:36] Spotting the opportunities, connecting the dots
[8:30] The ups and downs of risk taking
[12:17] Can you balance out risk taking and the Stage-Gate process?
[13:46] “Staying safe doesn’t mean that you’re happy”: Reliance and adaptability
[19:57] “You sometimes have to give up to get on”: Reframing giving up
[23:45] The positives and negatives of the entrepreneurial mindset
[25:58] How to save yourself from entrepreneurial overwhelm
Links and Resources
Sign up for the Invisible to Influential course
Get instant access to our masterclass series
We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey
Our previous episode on finding your purpose
Our previous episode on how to influence people
Our previous episode on managing overwhelm
Our previous episode on how to network
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
It’s so important for the future of your company, but it’s something that many companies can get so wrong: cross-functional collaboration. In the food industry, departments like NPD, marketing, sales and finance are all expected to pull together but in reality, their different goals and incentives can often get in the way. So on this episode of the Oh For Food’s Sake podcast, we’re brainstorming what good cross-functional collaboration is and how you can achieve it.
We explore the challenges that block different teams from being able to work well together and unpack how you can overcome them. Then we share our experiences of collaboration and the tools and techniques that helped us to collaborate, from building trust between teams to the application of tech solutions to facilitated workshops that hit the source of the problem. Stay tuned to the end of the episode to hear exciting news about our upcoming NPD process course!
If your company could do with an intervention on collaboration, don’t hesitate to contact us on our Facebook or LinkedIn pages! You can also find loads of free, helpful advice from us by subscribing to the Oh For Food’s Sake podcast and exploring our episode archive.
Timestamps
[1:30] Hellooooo! Today we’re helping you to have better relationships across your foods and drinks teams
[4:28] Why the deck can be stacked against cross-functional relationships
[5:27] What actually improves your collaborations
[9:20] You don’t have to like them, but you do have to trust them
[12:06] Getting out of your echo chamber
[13:53] “It is doable”: Getting to the ‘how’ of collaboration
[15:28] The tools and tech that will help you to collaborate
[18:51] “Ripping the plaster off” to make collaboration happen
[21:10] How to get started reworking collaboration in your company
[23:02] Our exciting upcoming NPD course!
Links and Resources
Collaborating with the Enemy by Adam Kahane on Amazon UK
Our previous episode on building trust in your team
Our previous episode on innovation with Simon Allison
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Why did chewing gum sales drop as smartphone sales rose? And when the economy is in a recession, why should you aim to be the most expensive food product in your category? On this episode of the Oh For Food’s Sake podcast, we have the pleasure of speaking with expert consultant Mark Whalley about the difference that insights make to your food business.
Mark tracks his career journey from the start working in market research to his move into the food industry. Together, we cover what insight actually is and how it should overlap with your business strategy. Mark busts some common myths such as why data and insights aren’t the same thing and why sending out an online survey won’t tell you much about what your customers think of your product. We learn a lesson in asking the right questions that’ll move your food business forward and tease out instinct from insight. And at the end of the episode, we tell you how you can hear more from Mark – and us! – by signing up to the exciting Speciality Food Fair!
Make sure that you don’t miss our part 2 episode with the brilliant Mark Whalley by subscribing to Oh For Food’s Sake wherever you get your podcasts.
Timestamps
[1:33] Welcome to the podcast, Mark!
[5:09] Mark’s career from a wannabe TV Gladiator to a food trend analysist
[8:03] Why Mark dug deeper on his food knowledge and moved towards product development
[11:06] How Mark navigated his career change
[12:35] The curse of industry jargon
[17:13] What actually is insight, Mark?
[19:25] “The best application of insight is working in conjunction with strategy”
[23:05] The complexities of searching for real, valuable insights
[27:51] Why data and insights aren’t the same thing
[31:46] “Context is everything”
[34:10] Asking the right questions about food trends
[36:41] Chewing gum vs. smartphones: Understanding your product category
[39:24] The insight that leads to the decision
[42:45] Where does instinct overlap with insight?
[44:38] What Mark does through his company, Differential Insight
[45:55] How to get in touch with Mark
Links and Resources
Mark Whalley on LinkedIn
The Differential
Speciality Fine Food Fair
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
‘Toxic’ is a word that we seem to hear a lot these days. We call situations, workplaces and even people ‘toxic’ all the time, but what does that actually mean? And how can you tell when your workplace is toxic? Well on this episode of the Oh For Food’s Sake podcast, we’re diving into the murky world of toxic workplaces to discuss how to tell if your workplace is toxic and what you can do about it.
We begin by laying out how working in a toxic environment can damage your physical, emotional and mental wellbeing. Then we go through all the signs of a toxic workplace and explain how they might look to you, even if you’re used to them. Then we give you pointers on what to do if your workplace matches some or all of our toxic criteria, including how to look for a new job, exploring your legal options and how to stay in your current job without giving into the toxicity.
This episode was a bit of a heavy one, but we hope that it was helpful to you! Never forget that you have options and that you don’t have to stay in a workplace that’s harmful to your wellbeing. You can also browse through the archives of the Oh For Food’s Sake podcast to find our other great episodes on thriving in your career in the food industry.
Timestamps
[1:30] Welcome! Today we’re discussing how to tell if your workplace is toxic
[2:52] Damaging to your confidence, harmful to your career: What a toxic workplace can do to you
[5:02] A sign of a toxic work environment: The Sunday night dreads
[6:33] How your working hours can translate to a toxic work culture
[8:55] Putting yourself and your happiness first
[10:14] “That’s just how s/he is”: A toxic work culture phrase
[11:35] How to tell if your working hours are toxic
[13:13] Company culture and toxic workplaces
[15:15] Does your company offer you a chance to progress?
[16:54] Why you need to think about your needs too
[18:45] Here’s what to do if you think your workplace is toxic
[22:37] Getting ready to leave a toxic workplace
[25:00] Sign up for the revamped ‘Invisible to Influential’ course
Links and Resources
Our previous episode on employment law
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When you have a question about your job, you go to HR. When you want to make a complaint about a colleague, you go to HR. When you need support in your workplace, you go to HR. But… who does your HR person go to? On this episode of the Oh For Food’s Sake podcast, we invite special guest and HR expert Jennie Beasley to shine a light on another underappreciated role in the UK food industry: the HR specialist.
Jennie gives us a walk through her HR career journey, covering her time in a job share partnership and how she transitioned from being an HR employee to the position of Head of HR. She weighs up the merits of working part-time against being in a job share scheme and unpacks some of the unique challenges of working in HR in the food industry. You’ll learn what HR is actually responsible for and why you shouldn’t try to load extra duties onto your HR representative’s plate! At the end of the episode, Jennis gives advice to other HR staff about how and why they should take care of themselves and she runs us through some of the services that she offers in her new HR coaching business.
Jennie, thanks so much for coming onto the podcast and sharing your wisdom with us! If you work in a role in the food industry that we should know more about, please get in touch with the Oh For Food’s Sake podcast via our Facebook or LinkedIn page. We always love hearing from you!
Timestamps
[1:40] Welcome to Oh For Food’s Sake, Jennie!
[2:43] Jennie tells us her mission in the food industry
[5:53] Jennie’s potted career story
[8:37] The early days of job sharing
[10:47] Job share vs part time: Which is better?
[15:29] “A totally different feeling”: Changing jobs and moving to a smaller company
[17:23] Clashing priorities: What HR looks like behind the scenes
[20:08] Unpacking the challenges of HR workers in the food industry
[21:31] What is HR actually responsible for?
[24:50] “Can you just…?” Actually, no!
[26:07] The fine line of working in HR
[28:44] Why HR workers need to look after themselves too
[30:12] The unique position of HR during the pandemic
[32:18] What advice would you give to HR leaders, Jennie?
[34:26] How will the food industry adapt to flexible working?
[36:48] “It’s a choice”: Dedicating time to your personal development
[39:05] HR needs to be able to ask for help too!
[41:45] Making a safe place for HR: Jennie’s career coaching services
[45:30] How to get in touch with Jennie
Links and Resources
Jennie Beasley on LinkedIn
Email: freedomhrandcoaching@btinternet.com
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
It’s one of the most common reasons why teams (and even businesses) fail: a lack of trust between people who are supposed to work together. But trust doesn’t happen automatically and it’s not an infinite resource. So on this episode of the Oh For Food’s Sake podcast, we take a look at Brené Brown’s BRAVING framework to help your team to trust each other. Listen to the end to find out more about your podcast homework!
We begin by defining what trust is and, more importantly, what it isn’t. Using Brené Brown’s marble jar story, we flip a common perception about trust on its head and explain why trust lives in small actions, not big sweeping gestures. Then we unpack the BRAVING framework and go through each aspect of trust, sharing examples of how we see this played out in the food industry. And we tell you about how you can use this knowledge to create a trusting team in your workplace!
We’d love to hear your results from the BRAVING Inventory – how trusting are you and your team? Get in touch with us to share your trust stories via our Oh For Food’s Sake Facebook or LinkedIn page!
Timestamps
[1:33] Hello! On today’s episode, we’re talking about building up trust in your team
[2:53] Trust is at the bottom of the pyramid
[3:51] How should we define trust and distrust?
[5:47] “That isn’t how trust is built”: What research says about building trust
[9:07] Brené Brown’s BRAVING framework
[10:10] B is for Boundaries
[10:43] R is for Reliability
[11:35] A is for Accountability
[15:28] V is for Vault
[18:06] I is for Integrity
[20:13] N is for Non-Judgement
[23:40] G is for Generosity
[25:38] So how do you apply this in your team?
Links and Resources
Brené Brown’s BRAVING inventory
Watch Brené Brown explain the marble jar
Our previous episode on the 5 dysfunctions of teams
The Thin Book of Trust by Charles Feltman on Amazon UK
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You might think that you know about all the different teams that are involved in food development and production, but think again! On this episode of the Oh For Food’s Sake podcast, we talk to the smart, engaging and incredibly driven Phil May who’s on a mission to educate the food industry about the important role that the food hygiene team plays every night.
Phil tells us how he got his start in food hygiene and campaigned to turn his job into a full-time role. He explains what it’s like to work in food hygiene and discusses some of the problems that arise from being an overlooked part of the picture. We learn about the pressures of being a hygiene manager and what happens when you engineer a good working relationship between your hygiene and operations teams. At the end of the episode, Phil gives us exciting news about his upcoming podcast that’ll dive even deeper into the world of food hygiene!
We learnt so much from hearing Phil talk and we really hope that you did too. If you represent an undervalued part of the food industry and would like to make an appearance on the Oh For Food’s Sake podcast just like Phil, then please get in touch with us via our Facebook or LinkedIn page.
Timestamps
[1:34] Welcome to the episode, Phil!
[3:29] Phil tells us how he got his start in food and food hygiene
[8:24] An open letter about the magical cleaning fairies
[11:19] Some of the problems that hygiene teams face
[13:37] “That’s always sat quite heavily with me”: The pressure of being a hygiene manager
[17:28] The typical profile of someone who works in hygiene
[20:06] So what is the hygiene team actually responsible for?
[23:05] Hygiene and operations: The partnership that your food business needs to get right
[27:34] Getting a peek behind the scenes of The Hygiene Hustle Podcast
[33:33] The #1 thing that Phil wants you to know about hygiene
[35:58] Why hygiene needs a seat at the NPD table
[40:08] Factoring hygiene into your carbon footprint
[43:06] Where to go to get in touch with Phil
Links and Resources
Phil May on LinkedIn
The FoodClean Experience Centre
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How many times have you slogged through a top-priority team project and pulled out all the stops to make sure that you get your part done… AND everyone else’s too? And then you get to the delivery meeting and find yourself saying “It was a team effort”? Ok, so it’s definitely not just us then! On this episode of the Oh For Food’s Sake podcast, we explain why you shouldn’t let everyone take credit for your work and how to make others aware of your own contributions.
We tell you why it’s problematic for you to allow others to benefit from your hard work and unpack the difficult team dynamics that can come from overusing the word ‘we’. Then we give you four great reasons to recognise and highlight your successes so that you’re inspired to do it more. Stay tuned until the end of the episode when we tackle the thorny issue of how to tactfully call out team members who didn’t pull their weight.
We hope that this episode will encourage you to self-promote your success at every chance you get! Get in touch with us via our Facebook page to let us know how it works out for you in your next big meeting or performance review. Don’t forget to subscribe to the Oh For Food’s Sake podcast to hear more advice about flourishing in your career in the food industry.
Timestamps
[1:32] Welcome! On this episode, we’re changing your mindset on career success
[2:48] Why it’s problematic to say ‘we’
[5:25] The passive-aggressive form of ‘we’
[6:34] Getting specific: Acknowledging your efforts
[10:02] Getting specific: Highlighting your impact
[13:13] Getting specific: Growing your confidence
[16:56] Getting specific: Helping others
[19:20] How to handle it when one person under contributes
[22:11] “Embrace your self-awareness”: Ditch the guilt and celebrate your success
Links and Resources
Buy the Ta Da list journal on Amazon UK
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You might have a great food product idea with a secure supply chain, a reliable manufacturing process, a competitive price point and a small army of fans… But does that mean that your product will get picked up and sold in a major retailer? Not always, and that’s where Karen Green comes in. She’s a food mentor who specialises in helping young food brands take their products to market. Join us for this episode of the Oh For Food’s Sake podcast where we get to pick Karen’s brains about what makes a buyer interested in your food product.
Karen gives us a walk through her career in food and her transition into launching her own company as a food mentor. She recounts her experience helping companies in the UK, and in Ghana to develop and sell their food products. We learn insider tips on how to sell to buyers, including how to decode what makes them tick and how to keep the conversation going over time so that you’re always on the buyer’s horizon. At the end of the episode, Lucy & Karen share some exciting news about their upcoming retreat for ambitious food company founders! You can find out more about The French Escape here
We learnt so much from talking to Karen and we hope that you did too! Drop us a line via our Facebook group or LinkedIn page to let us know what stood out to you. We always enjoy hearing from you!
Timestamps
[1:35] A big welcome to The Food Mentor, Karen Green! Karen introduces herself
[7:28] Karen’s work with the UN and her trip to Ghana
[11:46] What makes Karen’s UK and Ghana-based clients similar and different
[13:00] The key principles of bringing a product to market… and a few logistical nightmares!
[17:33] Do you have to have a certain personality type to succeed in the food industry?
[21:31] Why Karen starting mentoring food brands
[24:01] Recipe For Success and Buyer-ology: Karen’s books
[27:20] What is Humantic AI?
[30:37] Profiling food industry roles with Humantics
[32:10] Analysing the relationship between the buyer and the company they work for
[34:47] The nitty gritty of applied buyer-ology
[36:45] Founder mindset vs. CEO mindset
[42:28] Karen’s three pieces of advice on getting a listing with a retailer in today’s market
[46:45] How many contacts is too many to make a sale?
[51:08] A buyer success story
[52:23] “So what else can we do?”: It’s not all about getting products in retailers
[55:25] Exciting news! Karen’s amazing upcoming food retreat!
Links and Resources
Karen Green on LinkedIn
Recipe For Success by Karen Green on Amazon UK
Buyer-ology by Karen Gree on Amazon UK
Humantic AI buyer intelligence software
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
If there’s one myth that we’d like everyone to stop believing in, it’s this: that working harder will help you to succeed in your career. Food industry workers, you need to stop thinking like this! On this episode of the Oh For Food’s Sake podcast, we bust the myth about hard work and unpack the reasons why it’s time to give yourself a break.
Today, we talk about what happens when you put yourself under too much pressure in your job, from unhappiness at home to total career burnout. We also analyse productivity and look at how you can play with your schedule to maximise your productivity peaks. Then we give you ideas on how you can start to let go of some of the pressures of your job, by carving out time for rest, taking up new hobbies and delegating your responsibilities. If you’re feeling overwhelmed by the to-do list for your next big launch, make sure to listen to this episode so that you know how to lighten your load!
We hope this episode gives you permission to look at your job through new eyes and see what you can achieve and what you need to let go of. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you don’t miss out on our expert advice on navigating your food industry career.
Timestamps
[1:33] Today’s topic: why you need to stop working so hard!
[2:57] Hard workers in the food industry workers, we see you!
[5:52] Mapping out your productivity peaks
[7:24] Work smarter, not harder! Getting your work/life balance right
[10:32] “You need interests that are not just about work”
[11:53] Why you need to fit more small breaks into your schedule
[14:32] Finding your “thing” and how it’ll help you to increase your energy
[16:13] The magic of delegation
[18:54] Our handy recap
Links and Resources
Our previous episode on delegation
Our previous episode on collaboration
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
It feels like everyone’s trying to get into the healthy food space nowadays but with all the buzz and hype, how do you know which foods are actually good for you? On this episode of the Oh For Food’s Sake podcast, we talk with the lovely Corrine Toyn, a registered dietitian who’s set up her own boutique marketing agency for healthy food brands.
Corrine tells us about her varied career in the food industry, describing what she learnt from each of her roles and how she used her network to leverage herself into the jobs that she wanted to have. We then unpack her journey of starting her own food marketing agency and moving into the niche of healthy food brands. You’ll hear us discuss some of the challenges of marketing healthy foods in the UK and what Corrine thinks of measures that the government has introduced to tackle obesity. And if you’re a dietitian, make sure to listen out for Corrine describing her work with the British Dietetic Association Industry Group to help dietitians to develop in their careers!
We love talking to the bright, talented people who are forming the next generation of food industry workers. If you enjoy listening to these episodes as much as we enjoy making them, then subscribe to the Oh For Food’s Sake podcast to catch our newest episodes every week!
Timestamps
[1:38] Welcome to the podcast, Corrine!
[3:00] Corrine tells us how she got her start in food
[7:57] Why Corrine left product development and what her next step was
[10:24] The magic of career networking
[12:50] Corrine’s mission with Chickpea Marketing
[15:44] Some of the challenges of marketing a healthy food brand
[20:14] “There’s been a lot of conversation about this”: Tackling obesity in the UK through food marketing
[23:20] Playing the blame game with diet and obesity
[25:22] Should we stop incentivising the purchase of high fat, salt and sugar foods? Corrine gives her thoughts
[29:32] What Corrine’s doing through the British Dietetic Association Industry Group
[34:58] How do you translate your passion into your career and get others on board?
[39:30] “If I can make a little bit of a change, that’s what gets me up in the morning”
[43:47] Where to go to find Corrine online
Links and Resources
Corrine Toyn on LinkedIn
Chickpea Marketing
Chickpea Marketing on Instagram
BDA on Twitter
BDA on LinkedIn
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
“Self-confident people are just born that way. They’re naturally good at everything they do and they know it. And you’re not like them, you’re stuck being you”. Does any of this sound like the voices in your head? Then you need to listen to this episode of the Oh For Food’s Sake podcast, where we’re busting popular myths about self-confidence and giving you five steps that you can follow to build your own confidence!
We follow on from our popular early episode about confidence to give you a step-by-step process to becoming more confident. Tune in as we define confidence, tackle some common misconceptions about who can be self-confident and prepare you for some of the bumps in the road of your journey to self-confidence. At the end of the episode, we also share some handy resources that’ll help you to learn more and celebrate your wins along the way.
We really hope that this episode will inspire you to reflect on your self-confidence and take steps towards believing in yourself. If you’d like to share your wins, big or small, please reach out to us via our Facebook or LinkedIn page—we always love hearing from you! Don’t forget to subscribe to the Oh For Food’s Sake podcast to catch more episodes that’ll help you grow into your food industry career.
Timestamps
[1:34] Hello! Today we’re talking about how to build your self-confidence
[2:45] The definition of confidence, plus some popular myths about confidence
[6:35] Step #1: Unpack your beliefs about confidence
[8:28] Step #2: Identify your strengths
[10:13] So, how do you know what your strengths are?
[10:53] Step #3: Set yourself an achievable goal
[13:31] Yes, you can be confident!
[15:30] Step #4: Plan for self-doubt
[19:20] Step #5: Take action!
[22:27] A helpful recap
[23:43] Some handy recommendations for your confidence journey!
Links and Resources
Our previous episode on confidence
Take the free VIA character strengths test
Brave New Girl by Chloe Brotheridge on Amazon UK
Amy’s Ta Da List journal on Amazon UK
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
This episode of the Oh For Food’s Sake podcast features the wonderful Claire Hughes, Director of Product Development & Innovation at Sainsbury's. She joins us to talk about squiggly career development, balancing innovation and commercial success in NPD, the benefits of the Sainsbury’s Thrive programme and how she feels about the future of the food industry. Listen out for her thoughts on the new Sainsbury’s mince packaging too!
Claire begins by telling us how moved over to the food industry from her start in parasitology (once she told us what parasitology is!). We go over some of the many challenges that NPD teams deal with on the long road to taking a product to the shelves and Claire explains why not every food product launch should be a commercial success. You’ll hear her advice for food start-up brands and what Sainsbury’s is doing to promote sustainability and healthy eating in the UK food industry. Listen to the end to find out how she balances the demands of her job around her own well-being.
Conversations like this are why we launched the Oh For Food’s Sake podcast and we love connecting with other passionate people who are shaking up the food industry. If you’d like to hear more episodes featuring fabulous food industry guests, subscribe to the podcast and share it with a colleague to spread the word.
Timestamps
[0:45] Welcome to the podcast, Claire Hughes!
[3:40] How Claire moved from parasitology to nutrition to the food industry, with a few other jobs in between!
[8:55] Switching over to Sainsbury’s
[12:01] Connecting the dots in product development
[16:30] How do you build better relationships with your manufacturers?
[18:42] “It’s also about the commerciality”
[20:44] Innovation vs commercial success
[22:04] Getting the whole team on board with a new food product
[26:26] Claire’s advice for food start-up brands
[33:08] What new brands get out of the Sainsbury’s Thrive programme
[36:48] Getting the lowdown on the Sainsbury’s packaging changes
[40:20] What else is Sainsbury’s doing for sustainability?
[43:42] Our relationship with healthy eating and the food system
[46:41] Approaching the problem from a collaborative angle
[48:54] “Scare-cited”: How Claire feels about the future
[50:37] How Claire manages her own well-being and her demanding job
[55:07] Claire’s career advice
[56:34] Where to go to get in touch with Claire
Links and Resources
Our previous episode of Mindfulness with Amy Polly
Claire Hughes on LinkedIn
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
There’s been a lot of chat about burnout online and in society but not all of it is helpful, especially if you think you’re already in burnout. So on this episode of the Oh For Food’s Sake podcast, we decided to do a deep-dive on burnout, explaining what it is, how to spot it and how to treat it, because you deserve a life free from burnout!
We explain the four signs that you might be in burnout, covering the physical symptoms, how burnout feels mentally and what impact it might have on your life at home and at work. Amy shares details of her burnout story and how she retrained her brain to deal with the negative thoughts that arose from burnout. We also give tips on how to reconnect with a sense of joy and purpose so that you can start to tackle your burnout.
We really hope that this episode inspires you to treat your own burnout and spot the signs of burnout in the people around you. Don’t forget that burnout isn’t a life sentence and that help is available. If you’d like to reach out to us and talk about your burnout symptoms and experience, you can find us online via our Facebook and LinkedIn pages.
Timestamps
[1:30] Today, we’re identifying the four signs of burnout
[3:29] Myth busting: You don’t have to be working to burn out
[4:48] Sign #1: The physical symptoms of burnout
[9:05] What does “Listen to your body” actually mean?
[11:50] Sign #2: Emotional exhaustion
[14:28] Sign #3: A drop in productivity and creativity
[18:25] Sign #4: Feeling like something’s missing
[19:04] Can you do anything about burnout? Yes!
[22:20] Why you need to see a GP
[23:18] What happens when you start to talk things through
[24:25] The magic of doing nothing
[25:53] Retraining your brain and reframing your thoughts
[27:05] Believe us, burnout does get better!
Links and Resources
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
The UK food industry is under threat. It’s incentivised to churn out unhealthy, unsustainable food products. Can challenger brands be the ones to turn it all around? On this episode of the Oh For Food’s Sake podcast we talk to Louis Bedwell, the managing director of Mission Ventures. He believes that the future of food is in the hands of start-ups and he’s helping them to seize it.
Louis tells us how he started working in food and what he’s doing in his current role with Mission Ventures. He lays out some of the challenges that the food industry faces and explains how we as consumers are suffering as a result. Then we discuss the funds available to help challenger brands rise up and compete in a tricky market space. You’ll hear about the Thrive with Sainsbury’s collaboration, Batch Ventures with Warburtons and Mission Venture’s own Good Food Fund, both of which supply support and funding for ambitious brands creating healthier food alternatives.
This episode shines a light on some of the major issues that we all need to think about, whether we work in the food industry or are consumers who want to have access to healthier food products. Get in touch with us via Facebook or LinkedIn to share your thoughts on what’s next in food and don’t forget to subscribe to the Oh For Food’s Sake podcast to hear more from talented people who are changing the food industry.
Timestamps
[0:55] Welcome to the podcast, Louis!
[2:57] From teaching assistant to fixing the food industry: Louis’ career
[7:05] What Louis learnt from the Grocery Accelerator
[8:20] “The food industry is broken”: Tackling the problems of the UK food industry
[14:45] What’s the plan for the future of the programme?
[16:26] Changing the food environment to make cities healthier
[18:46] Healthier alternatives: How to qualify for funding support
[21:02] Why are we eating less healthily?
[25:32] Incentives work!
[27:50] How Louis works with brands through accelerator programmes
[31:20] By entrepreneurs, for entrepreneurs: The Mission Ventures team
[33:05] What Warburtons is doing to change the food industry for the better
[37:07] A new brand and more funding: What’s next for Mission Ventures?
[41:17] Where to go to connect with Louis
[43:03] What £1 million can do for a challenger brand
Links and Resources
Louis Bedwell on LinkedIn
Email: louis@missionventures.co.uk
The Good Food Fund
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Welcome to the 100th episode of the Oh For Food’s Sake podcast! We’re celebrating our centenary by discussing our food industry stories, what we’ve learnt from them and how we’re moving forward. It’s been a long road and really, we’re only just getting started!
In this episode, we discuss what we went through to get where we are today. We deepdive into our back stories and look at them through the angle of resilience, analysing how we overcame all the challenges that the food industry has thrown at us. You’ll hear about the four most important tools in our toolkit and how we’re advocating for change so that other food industry employers can lead a happier, healthier working life.
As our listeners, you’ve been a huge part of this journey with us and we’re very grateful for your support. To mark our 100th episode, we’re asking you to reach out and tell us what you want to hear from us next! You can get in touch with us via our Facebook or LinkedIn pages. And if you’ve enjoyed listening to us, you can show that by subscribing to the Oh For Food’s Sake podcast and leaving us a review.
Timestamps
[0:45] Welcome to our podcasting century!
[1:52] Looking back on 100 episodes and boosting our resilience
[5:44] Lucy’s resilience story: From Bakkavör to M&S via Sainsbury’s, severe food poisoning and leaving a beloved job
[11:05] Moving into fruit and agriculture and then recruitment
[12:57] Launching and liquidating Pudology
[16:58] Amy’s resilience story: Technical to product development to fruit to commercial
[22:30] Dealing with stress and burnout
[25:31] How Amy recovered
[27:10] Our changing conversation around mental health
[29:07] The toolkit #1: Lucy’s two most useful tools
[33:04] “You don’t post all of the awful bits”: Growing a community through authenticity
[35:04] The toolkit part #2: The tools Amy used to bounce back
[38:51] Making the food industry happier!
[41:57] Our message to food industry leaders
[43:15] Got a question or comment? Get in touch!
Links and Resources
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How often do you meet people that are in direct competition with you? And how do you feel when you meet them? On this episode of the Oh For Food’s Sake podcast, we explore the notion of collaboration over competition and give you ideas about how to reach out to others and work with them in a healthy, productive way.
It’s easy to feel like everyone else out there is doing better than you and if you do think that, you may question the use of collaborating when you’re not sure what you bring to the table. But it’s time to flip that mindset on its head! Today we’re talking about collaboration, whether that’s through a collaborative company culture, building relationships with other freelancers or working together with another food company. We explore the ins and outs of collaborating successfully and discuss why a little competition is a good thing and the positive effects that come out of a healthy collaboration.
We’d love to hear your stories of collaborating successfully! And if you know a food industry professional who could come and talk to us about competition law, please do get in touch. You can reach out to us via our Facebook page or drop us a message on LinkedIn. See you next time!
Timestamps
[0:46] Today’s topic: Choosing collaboration over competition
[1:52] Competition and the comparison trap in today’s society
[4:33] How our fear of being judged gets in the way
[6:18] “It comes from the top”: Setting a collaborative company culture
[8:26] What does ‘being competitive’ actually look like?
[11:07] “Fear-driven”: Why it’s normal to feel scared of collaboration
[14:48] A better model for collaboration
[18:05] The positive effects of collaboration
[20:00] How collaboration works across the food industry
[23:48] Conscious competition is the way forward!
Links and Resources
If you’d like to know more about today’s sponsor, find them online at:
Daymer
Daymer on LinkedIn
Daymer on Twitter
Email: web@daymer.com
Take the free VIA Character Strengths Survey
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
The food industry changes all the time so if you have a food business, you always need to keep an eye on the horizon. On this episode of the Oh For Food’s Sake podcast, we talk to Adrian Short, one of the founders of our podcast sponsor Ulrick & Short, about how he created a once-niche business that has bloomed into a big player in the clean-label ingredients space. Join us for this fun conversation that covers starting your own business, matching up companies by culture and what the future of meat-free meat looks like!
Adrian tells us how he “fell into” working in the food industry and about the gamble that he and co-founder Andrew Ulrick took when they applied for a £20,000 loan to start Ulrick & Short. He walks us through the journey that the company has been on and the pivot they recently took when they formed The Ingå Group. We then broaden our discussion to hit on some of the latest projects that Ulrick & Short have been involved with, including developing meat alternatives and upcycling waste rape seed into mince. Adrian also shares details on their exciting new partnership with the 100-year-old French functional bakery ingredients company, Louis François.
This episode of the Oh For Food’s Sake podcast goes to show how varied and dynamic careers in the food industry truly are. If you enjoyed our chat with Adrian, make sure to subscribe to the podcast to get our weekly episodes delivered straight to your feed.
Timestamps
[0:46] Welcome to the podcast, Adrian! Adrian tells us how he “fell into” the food industry
[4:01] How Adrian and Andrew created Ulrick & Short
[8:08] “What worried you then is irrelevant now”: Growing a business from a £20,000 loan
[12:21] Adrian’s deal with The Ingå Group
[16:30] Empowerment, trust, happiness, equality: Ulrick & Short’s core values
[19:02] How do you maintain culture in a growing company?
[23:46] Why beans are on the menu for the future of The Ingå Group
[27:15] Meat-free meat that tastes like meat: Is it the way forward?
[33:58] Consumers don’t like to compromise
[36:05] Will there ever be a replacement for methyl cellulose? Adrian weighs in
[40:48] Unpeeling the layers of working in the food industry
[44:20] Where to go to get in touch with Adrian
Links and Resources
Adrian Short on LinkedIn
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
The Ingå Group
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
“Make technical sexy”. That was the mission that Deborah Kotulla’s boss assigned to her years ago and she’s been fulfilling it ever since. And as you’ll hear on this episode of the Oh For Food’s Sake podcast, instead of fishnet stockings and tight dresses, this mission was about a whole lot of hard work and communication. Join us for this fun interview that shows just what a wide-ranging and pivotal role technical is!
Debs gives us her career journey which has spanned technical roles in many aspects of food, from chilled to ambient. She gives us her take on risk management in food production and lists some of the highlights of her career so far. You’ll also learn about Deb’s “bend but don’t break” mantra and why she uses storytelling to illustrate her technical expertise. If you’re starting out in the food industry, make sure to listen to the end to hear the advice that Debs would give her younger self!
We so enjoyed having Debs on this episode of the Oh For Food’s Sake podcast and hope that you benefit from her wisdom and humour just as much as we did! Subscribe to the podcast to hear more interviews with diverse guests who are thriving in all areas of the food industry.
Timestamps
[0:45] Welcome to the podcast, Deborah!
[3:20] Deb’s career journey
[6:26] Moving from bakery to sandwiches and sushi to Asda
[8:51] Risk management and what makes you successful in a technical career
[11:34] Deb shares a career highlight and her approach to work
[14:15] Technical innovation and product: What Debs loves about her job
[17:07] “Bend but don’t break”: Deb’s mantra
[19:22] Building a virtuous circle through good relationships with suppliers
[21:37] “You’ve got to make technical sexy”
[23:42] Data vs Storytelling in technical
[26:10] Where’s the risk in technical?
[28:25] Why core grocery and core chilled will take you far in your technical career
[31:51] “It depends what the glass is full of”
[33:32] Asda’s Green Machine team
[36:36] How do you balance out the needs of a diverse team?
[41:02] The career advice that Deb would give her younger self
[44:24] The ‘how’ vs. the ‘what’ you do
[47:24] Where to go to connect with Deb
Links and Resources
Deborah Kotulla on LinkedIn
Deborah Kotulla on Twitter
‘Man dancing in field’ leadership video
Our previous episode on delegating
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Starting a career in NPD is like being thrown in the pool at the deep end. There’s so much to learn and everyone around you is busy and under pressure. They might not have the time to stop and explain to you exactly what’s going on or to help you with your career struggles. So we’re here to do it for them! On this episode of the Oh For Food’s Sake podcast, we tell you the four things we wish we’d known before joining an NPD team. Get ready to take notes because these tips will help you to accelerate your career and reduce your job stress!
You’re going to learn why you should become more visible within your company and the wider industry—even if you’re new in your career. We give you tips on developing relationships with other teams and show you what you can get out of networking beyond building up good will. This episode also goes into assertiveness and how you can become more assertive in your job. At the end of the episode, we share details on our upcoming NPD course that blends the hard and soft skills you need to take new food products to market.
We’d love to know what you think of this episode and which of these tips you’re going to apply first! And if you’re a seasoned NPD team member, what would you tell your former self about working in NPD? You can get in touch with us via our LinkedIn page or join our Facebook group. See you there!
Timestamps
[1:25] Hello! Today we’re listing what we wish we’d known before starting out in NPD
[2:54] This episode is really for anyone working in NPD!
[3:37] Tip #1: The importance of building good cross-functional relationships
[6:03] What you get out of connecting with other departments
[8:51] Tip #2: Be assertive!
[10:11] How to become more assertive
[12:44] Tip #3: Build your network
[15:12] Networking for career success
[17:05] Where to network in the food industry
[18:41] Tip #4: Find a mentor (or a mentee!)
[22:35] Join our course to learn the hard and soft skills of NPD
Links and Resources
For more details and to sign up for our upcoming course click here
Our previous episode on assertiveness
Our previous episode on imposter syndrome
Flourish in Food mentorship scheme
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You might have an incredible food product idea, complete with a compelling brand story and an ‘in’ with a big retailer. But unfortunately, the reality of the UK food industry means that even then, you’re not guaranteed to become the Next Big Thing in Food. So on this episode of the Oh For Food’s Sake podcast, we’re sharing the four things you need to know to run a successful food startup.
In this episode, we dive into everything that Lucy wishes she’d known before launching her food brand Pudology. You’ll hear about all the extra expenses that you might not have factored into your budget and what kind of marketing actually works for foodie startups. There’s also a healthy serving of advice on how to brand your products and which tasks you need to outsource ASAP. Stay tuned for exciting news about our upcoming course on the Stage-Gate process that’ll help your food startup to develop and launch brand new products!
This episode is packed with insights that any food startup is bound to need to hear. If you have connections with any new food brands in your network, make sure to share this episode with them! You can also help to spread the word about the Oh For Food’s Sake podcast by leaving us a rating and review.
Timestamps
[1:20] Today’s topic: What foodie startups need to know
[3:11] Getting on top of your costs
[4:51] Marketing, promotions, messaging: The additional costs you need to factor in
[9:57] Avoid advertising!
[13:56] So what kind of marketing actually works?
[15:26] Why you need a good design agency
[19:55] The magic of outsourcing
[23:27] What kind of tasks can you outsource?
[27:02] The best bit about the food industry
[28:08] It’s fast-paced, it’s competitive and it’s hard but it’s possible
[29:47] Our exciting new course and how it’ll help you to develop new products!
Links and Resources
For more details and to sign up for our upcoming course click here
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Can own-brand businesses compete with big brands? What does it take to get a food product from a new start-up onto the shelves of big retailers? And how do you build and follow a brand strategy over time in a changing marketplace? On this episode of the Oh For Food’s Sake podcast, we talk with food marketing guru Christopher Owen about all this and more, and he tells us the scariest marketing statistic that you’ll ever hear!
Chris gives us the low-down on his career so far, which includes successful stints with established brands, roles in dynamic challenger brands and a food marketing world-first record. He gives us his take on marketing, explaining why “falling in love with the problem” makes all the difference. Later in the episode, we hear the three essential strands of a brand marketing strategy and how to avoid a marketing mistake that nearly every food start-up makes. Grab a pen and paper and get ready to take notes!
We’re so lucky to have Chris on the Oh For Food’s Sake podcast so that we can share his marketing genius. If you learnt something from this episode, please share it on your LinkedIn profile or with a food industry colleague. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you can catch our weekly episodes!
Timestamps
[1:19] Welcome to the podcast, Chris!
[3:03] How Chris got started in marketing and became the ‘Meat Controller’
[6:21] Marketing to mums vs. marketing to gamers
[8:40] From biscuits to start-ups: Chris’ career move
[12:45] How “falling in love with the problem” makes you better at marketing
[15:51] Growing a small brand with a small budget
[20:41] Chris’ strategy to win over retailers
[24:32] Why you need a business strategy AND a brand strategy
[26:00] Chris dissects the ready-to-drink market
[31:05] The three strands of a great brand strategy
[32:37] What’s the difference between a brand strategy and a brand tactic?
[33:54] What big brand businesses do well
[36:42] “That’s a key mistake I’ve seen start-ups do in the past”
[38:27] Getting a different take on the problem
[41:09] The two types of brand communication you need to do
[44:13] A scary marketing statistic and what it means for you
[47:13] Where to go to get in touch with Chris
Links and Resources
Chris Owen on LinkedIn
Email: chris@noodlr.co.uk
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You walk into a crucial NPD meeting knowing that you have bad news to deliver. When your senior colleagues start to question you, you feel your blood pressure rising and your anger boiling up. What if we told you that that behaviour isn’t actually you, but a chimp instead? On this episode of the Oh For Food’s Sake podcast, we review Professor Steve Peters’ book The Chimp Paradox.
Amy walks us through the chimp model of our brain structure, explaining the three key parts of our brain and how they make us who we are. Using Professor Peters’ theory, we explore how to retrain your brain to get rid of your ‘gremlins’ so you can be a happier, more productive person. Tune in for tips on how to appease your inner chimp with bananas in the form of different kinds of behaviour. You’ll also learn how to diagnose other people’s inner chimps so that you can improve your communication.
Have you read The Chimp Paradox? How often do you feel your inner chimp override the human element of your brain? Join the book discussion over on our Facebook page! If you’d like to learn more about The Chimp Paradox or have a training course on using the chimp model in your workplace, please get in touch with us using the links below. You can also hear more from us by subscribing to the Oh For Food’s Sake podcast.
Timestamps
[1:20] Join us for our OFFS book review episode!
[2:36] Why we love The Chimp Paradox
[4:14] How mindset makes the difference in sport
[5:52] Breaking down the ‘chimp’ and ‘human’ parts of our brain
[9:34] The role of the ‘computer’ and its goblins and gremlins
[11:40] Retraining your brain: Getting rid of brain gremlins
[13:55] How to use this brain model to improve your life
[16:02] What your chimp needs from you
[19:10] The three things you can do to make sure your chimp doesn’t take control
[22:48] ‘Distraction’ and ‘reward’: The two kinds of bananas to feed your chimp
[25:14] “Our chimps are the same, the computers are different”
[28:35] Other resources on The Chimp Paradox
Links and Resources
The Chimp Paradox by Professor Steve Peters on Amazon UK
Professor Steve Peters on The Diary of a CEO podcast
Join Steve Peters’ group The Troup
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today we’re tackling an issue that affects businesses right across the food industry: food safety standards. Whether you’re a feisty challenger brand, a caterer facing your first food safety inspection or a huge food manufacturer, you’re going to learn something from food safety expert Ruth Baker. Grab a pen and paper and join us for this information-packed episode of the Oh For Food’s Sake podcast!
Ruth describes her journey from an Environmental Health Officer to setting up her own business supporting food companies who want to create and maintain excellent food safety standards. She shares her perspective as a “translator” between local authorities and food companies. Listen out for her great advice on working with EHO and communicating your food safety regulations to new employees! At the end of the episode, Ruth details the services she offers through her company Simply Safer.
Ruth’s clear and simple approach to safety goes to show that food companies need support demystifying this critical area of their business. If you’d like to learn more about launching a successful food business or thriving in a role in the fast-paced food industry then subscribe to the Oh For Food’s Sake podcast. You can also get in touch with us on our Facebook or LinkedIn page.
Timestamps
[1:27] Welcome to the podcast Ruth!
[2:54] Ruth’s career journey
[4:15] Why are businesses scared to ask the council questions about health and safety?
[6:56] “Sometimes I feel like a translator”: What people say and what they mean
[8:30] Ruth’s two types of clients and how she helps them
[10:34] You need to register with your Local Authority—even if you don’t handle food onsite
[13:23] The difficulties of working with Trading Standards
[16:25] How to label your plant-based products
[18:54] Why knowledge is an invaluable resource for small food business
[21:25] Food safety standards at home vs. food safety standards for businesses
[25:57] How Ruth helps food businesses through her company Simply Safer
[28:56] An easier way to think about the HACCP process
[32:04] Communicating food safety standards to your employees
[34:58] How to get in touch with Ruth
Links and Resources
Ruth Baker on LinkedIn
Simply Safer
Email: info@simply-safer.co.uk
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on
It’s that item on your to-do list that you keep putting off: self-promotion. You can always find a reason to put it off but avoiding self-promotion might hold you back in your career. On this episode of the Oh For Food’s Sake podcast, we explore effective self-promotion. Join us as we discuss what it means, why we’re scared of it and what good, genuine self-promotion can look like for you.
We begin by tackling the issue of why incompetent people—especially men—are often more comfortable with promoting themselves and their achievements. Then we talk about why you might feel wary of self-promotion. You’ll learn how to overcome your self-promotion hang-ups and what the first step towards good self-promotion is. We’ll also help you to draw boundaries around your self-promotion and to build an accountability system so that you can get it done.
If you’re struggling to get the recognition that you deserve in your workplace, make sure to listen to and save this episode of the Oh For Food’s Sake podcast! Join us over on our Facebook page to share your feelings around self-promotion and to celebrate your self-promotion success stories. We’d love to hear from you! And if you want more food industry career advice then subscribe to the podcast to hear new episodes every week.
Timestamps
[1:25] Welcome to the episode! Today we’re telling you how to get comfortable with selling yourself
[2:51] How come men are generally better at selling themselves than women?
[4:23] So, why do we struggle to self-promote?
[7:33] The fear of being perceived as arrogant
[9:45] What happens when incompetent people self-promote
[12:01] Lack of self-awareness, imposter syndrome, perfectionism: Other factors that get in the way of self-promotion
[14:22] The first step towards self-promotion
[16:38] Being authentic vs being genuine
[18:45] Self-promotion is telling your own story
[21:50] “That’s where it’s important to take yourself out of yourself”
[25:02] Self-promotion doesn’t have to feel icky, we promise!
[25:55] A final tip: Make other people hold you accountable
Links and Resources
Why Do So Many Incompetent Men Become Leaders? By Tomas Chamorro-Premuzic
Our previous episode on perfectionism
Our previous episode on building your personal brand
Our previous episode on storytelling in NPD
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On this episode of the Oh For Food’s Sake podcast, we chat with recent graduate and food industry trends expert Martha Wood from Ulrick & Short. If you’re interested in anything from finding a job in the food industry to forecasting food ingredient trends to why ingredients are a great place for you to start your food career, this episode is for you!
Martha tells us about her career journey from taking Food Tech at school to studying food marketing management at Sheffield Hallam University. We then get onto her work at Ulrick & Short spotting food trends and creating marketing content. Listen out for our really interesting discussion on the relationship between a food company and their ingredients supplier, where Martha details the support you get from working with Ulrick & Short. We also get a sneak peek at Ulrick & Short’s upcoming webinar on ingredients that can replace eggs in a range of different food products and Martha shares her advice for undergraduates and recent graduates looking to get a start in the food industry.
We’re always so delighted to talk to passionate people from across the food industry! You can hear more of our interviews and food industry insights by subscribing to the Oh For Food’s Sake podcast. If you’d like to show your support for the podcast, you can also drop us a rating and review.
Timestamps
[1:40] Welcome to the podcast, Martha!
[2:33] Martha tells us about the origins of her passion for food
[5:21] How Martha got her job at Ulrick & Short
[7:04] How a placement year can help you get a start in the food industry
[12:51] Trends and content creation: Martha’s role at Ulrick & Short
[15:37] “No hierarchy in the business”
[18:40] You can get support for your food product ingredients!
[21:25] Why you need a really good relationship with your suppliers
[24:54] Why it’s great to start out your food career with an ingredients company
[28:42] “Take every opportunity”: Martha’s advice for undergraduates
[31:15] So what’s next for Ulrick & Short?
[34:45] Development and application: How Ulrick & Short look at food trends
[37:53] How to get in touch with Martha and Ulrick & Short
Links and Resources
Sign up for Ulrick & Short’s egg replacement webinar
Martha Wood on LinkedIn
Email: martha@ulrickandshort.com
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
“I’m sorry to interject, but would you mind just please…” Nope, stop right there! On this episode of the Oh For Food’s Sake podcast, we’re delivering the important message that it’s ok to be assertive! Tune in to learn our three simple tips to help you be more assertive in your work and home life.
We tell you why it’s important to be assertive and outline some of the reasons why many of us struggle to speak up for ourselves. Once we’ve dived into the difference between assertiveness and aggressiveness, we give you three tips that you can apply to become more assertive. You’ll learn the words you need to remove from your spoken and written vocabulary and you’ll also hear a handy mental reframe that’ll make you feel more comfortable in your new, assertive persona.
So many of you wanted to learn more about being assertive and we’re delighted to be able to help you out! Make sure to subscribe to the Oh For Food’s Sake podcast to be the first to hear about upcoming episodes and training sessions on assertiveness. If you’d like to have a chat with us about how you’re being more assertive in your daily life, hop on over to our Facebook page.
Timestamps
[1:24] Today’s topic: How you can be more assertive
[2:35] Why is it important to be assertive?
[5:48] Gender and assertiveness: Why women might find it harder to speak up
[10:22] Your needs matter too!
[12:52] Being assertive doesn’t mean being aggressive
[14:05] #1: Manage your Maud (AKA internal chatter)
[17:05] #2: Choose your words
[21:49] Why your apologies are undermining your message
[23:35] “You’re not saying ‘no’ to the person, you’re saying ‘no’ to the task”
[24:57] #3: Face, base, pace
[26:05] There’s more assertiveness training to come!
Links and Resources
How Women Rise by Sally Helgesen and Marshall Goldsmith on Amazon UK
Sign up for the waiting list for Amy's next assertiveness course.
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Sustainability, food safety, food security and a failure to meet recruitment targets, not to mention the aftershocks of a pandemic: The UK food industry is fighting fires on all fronts. Drawing on the resources of its talented and passionate workforce is the only way to tackle them all. On this episode of the Oh For Food’s Sake podcast, we talk to the brilliant Bethan Grylls, editor of the Food Manufacture magazine, about the future of the food industry.
Bethan gives us a rundown of her varied career which included stints as a writer and then a teacher before she started writing for the food industry. She shares her perspective on some of the massive challenges that the industry is facing at the moment and talks about how she intends to face them head-on in her position as the editor of Food Manufacture.
We get an exclusive peek at the programme for the upcoming Food Security Week, where experts from across the industry will pitch their best ideas on how to help more people have access to better quality, sustainably grown food. Listen out for Bethan’s efforts to make the food industry a more appealing career option for the next generation and for details about her happy cat family!
As soon as you listen to this episode, you’ll hear how much we loved talking with Bethan about the ins and outs of working in the food industry. If her outlook inspired you, share this episode with a colleague and don’t forget to follow along with the Food Security Week events. And if you’re enjoying the podcast, drop us a rating or review to let us know!
Timestamps
[1:25] Welcome to our special guest, Bethan Grylls!
[3:15] How Bethan’s career led her to becoming the editor of Food Manufacture
[7:25] Believe the hype: Food industry exceptionalism is true
[9:40] Bethan explains some of the challenges she’s overcome in her personal life
[17:26] “The fire triangle”: The three major challenges in the food industry today
[22:00] The vicious cycle of intense agriculture in the UK
[25:53] What’s the food industry’s response to climate change?
[28:54] “A massive, massive issue”: The food industry’s recruitment problem
[33:46] Can you have a flexible job in the food industry?
[36:09] Making the food industry an appealing career choice for Gen Z
[38:38] Bethan’s plans for the future of Food Manufacture
[41:53] A learning trip to Leicester
[43:57] How to tackle the UK’s serious food security problem in a week
[49: 12] Where to go to get into touch with Bethan
Links and Resources
Bethan Grylls on LinkedIn
Bethan Grylls on Twitter
Email: bethan.grylls@wrbm.com
Sign up for the Food Security Symposium on 22nd March
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When the economy is uncertain and your manager’s talking about making budget cuts, it’s definitely time to start thinking about career cushioning. But what is career cushioning anyway? And how do you do it without burning out or looking like you’re not committed to your current job? On this episode of the Oh For Food’s Sake podcast, we tell you everything you need to know about career cushioning.
Careers coach Amy gives her definition of career cushioning and explains why it can help you get through career upheaval. We then talk you through different stages of career cushioning and give you actionable tips that you can put in place today, even if you feel settled in your current job. We also give some of the downsides to career cushioning and tell you how to overcome them. Listen to the end to hear our major caveat for career coaching and our advice on transitioning a side hustle to a full-time business.
If you’re looking for more advice on career cushioning or want to tell us your career cushioning success story, jump over to our Facebook page! You can also subscribe to the Oh For Food’s Sake podcast to learn more from us about having a fulfilling career in the food industry.
Timestamps
[1:24] This week’s topic: Career cushioning!
[2:20] So, what does it mean to cushion your career?
[3:40] Why you need to start cushioning your career
[7:08] “You’re tricking your brain”: How career cushioning takes the stress out of a career change
[8:25] Burnout, distractions, workplace image: The downsides of career cushioning
[10:45] The first steps towards cushioning your career
[14:13] Your network really is your net worth
[18:00] The journey from starting a side hustle to running a business full-time
[19:27] The complete career cushioning guide, plus a caveat
[21:45] Want more tips? Come and find us online!
Links and Resources
Our previous episode on emotional intelligence
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When you work in the food industry, it’s very common to be so focused on your role and your team’s mission that you don’t hear any other team’s perspective. On this episode of the Oh for Food’s Sake podcast, we’re going to correct that. We speak to longtime procurement expert Georgina Willis about the ups and downs of working in procurement and what procurement and NPD teams can do to work better together.
George tells us about her career in the food industry and how she pivoted to working in procurement. She explains why she loves procurement so much and goes into detail about the conflicts that can sometimes arise between procurement and NPD. Then, she gives insightful advice about what you can do to improve communication in your food industry business. At the end of the episode, she shares information about her mission to spread procurement knowledge which she’s achieving through her new consultancy business.
We so enjoyed this chat with George where we discussed how food manufacturers big and small can come together to solve problems and become industry leaders. If you’re interested in the food industry and would like to learn more about us and our experiences, subscribe to the Oh for Food’s Sake podcast to catch our latest episodes.
Timestamps
[1:21] Welcome to the show, Georgina Willis!
[3:27] George’s food industry CV
[7:18] How George found herself in procurement and moved over to Bakkavor
[10:18] “Suppliers open the doors to their businesses”: What’s great about working in procurement
[13:30] NPD vs procurement: The procurement team’s point of view on product development
[18:23] George explains some of the frustrations of working in procurement
[24:27] “Speak to people!”: Personal connections make the difference in procurement
[33:50] Why feedback really matters
[37:55] How George created a legacy through her Procurement Hacks business
[43:26] George’s key focus on packaging and how it’ll help the industry
[46:20] Get in touch!
Links and Resources
Procurement Hacks Ltd
Georgina Willis on LinkedIn
Find out more about this episode’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You can tell when a team isn’t working together. They could be missing targets, not getting on with each other or turnover might be too high. But these are the symptoms and not the cause. On this episode of the Oh For Food’s Sake podcast, we discuss the five key underlying problems that cause teams to not function AND tell you what you can do about it. Tune in to find out how to turn your team around!
We discuss Patrick Lecioni’s framework on dysfunctioning teams and list the five main reasons why your team might not be working. You’ll hear us walk through each of the reasons in detail, listing how you can spot it, what the dysfunction might lead to and we give you some ideas about how to implement change. At the end of the episode, we recep what we’ve learnt and Amy shares how she uses the framework to help teams in the food industry via workshops and team coaching.
If you want to see a change in your team, this must-listen episode of the Oh For Food’s Sake podcast will help you to diagnose that issue that you can’t quite put your finger on. If you’d like to learn more about Amy’s coaching services then you can contact her via LinkedIn and you can also get more insider tips on thriving in the food industry by subscribing to the podcast.
Timestamps
[1:25] Hello! Today we’re talking about the five dysfunctions of teams
[3:03] Dysfunction #1: Absence of trust. What happens when your team doesn’t trust each other?
[6:44] Dysfunction #2: The inability to handle conflict
[9:35] Dysfunction #3: The inability to commit and how it affects your team
[12:54] What good commitment looks like within a functioning team
[13:30] Dysfunction #4: A lack of accountability
[15:50] How to hold other people accountable in a healthy, helpful way
[16:33] Dysfunction #5: A lack of focus on results
[18:00] How a lack of focus on results affects staff morale… and what happens when you correct it
[21:44] “Really useful to see”: A simple structure with real results
Links and Resources
The Five Dysfunctions of a Team by Patrick Lencioni on Amazon UK
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
The conversations around diversity and inclusion are getting ever more complex and employees are starting to expect their employers to treat diversity issues as more than just a tick box exercise. But what are diversity and inclusion and how can we bring them into our workplaces? On today’s episode of the Oh For Food’s Sake podcast, we talk to special guest Amie Burke, the Inclusivity Programme Manager at IGD, in an honest and open discussion about how we can be diverse and what reverse mentoring can do for our workforce and our bottom line.
Amie tells us about how she got her start in the food industry, coped with burnout and then took on a role to promote diversity and inclusion. She walks us through the Reverse Mentoring Programme that she’s leading and explains how it’s helping companies across the food industry to truly embrace DEI initiatives. Listen out for Amie’s incredible jigsaw metaphor that unpacks what diversity and inclusion actually are and for the amazing statistics about how they improve your productivity. Amie also shares tips on how you can get involved and promote real, effective and sustainable diversity and inclusion measures in your workplace.
This episode helps to bust some of the popular myths around diversity and inclusion and talks about their role in the food industry as a whole. Please help to spread the word by sharing this episode on your social media accounts and join in the discussion on our Facebook page. And if you learnt something from the episode, drop us a rating or review on your favourite podcast platform.
Timestamps
[1:22] Welcome to the podcast, Amie!
[2:35] Amie walks us through her journey from inner city Birmingham to university to her early career
[7:17] The job that led to Amie’s career burnout
[8:11] How do you come back from burnout?
[11:20] Amie’s dream job in diversity and inclusion
[14:27] So Amie, what’s reverse mentoring?
[17:50] The numbers and process behind the Reverse Mentoring Programme
[21:50] The amazing outcomes of the Reverse Mentoring Programme
[22:55] “That’s the whole point, to create that curiosity”: What you need to know about diversity and inclusion
[25:20] Amie explains the difference between diversity and inclusion
[27:07] The jigsaw puzzle of fitting diversity and inclusion together
[28:40] “It’s the big question”: What can we do for diversity and inclusion?
[32:21] Awareness, Acknowledgement, Action: The Triple A approach to diversity and inclusion
[37:20] An amazing statistic about what embracing diversity and inclusion can do for your business
[39:20] What the next generation wants to see from their employers
[41:38] How do you tackle resistance to diversity and inclusion measures?
[43:52] “It’s a win-win situation”
[47:35] How to get in touch with Amie
Links and Resources
Amie Burke on LinkedIn
IGD’s reverse mentoring programme
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Most of the stories we hear about businesses in our culture recount business success, where a small, ballsy go-getter grows into an enterprise giant. It’s rare to dive into the other kind of business stories, where with the best will in the world, the business just can’t keep going. But that’s what we’re doing on this episode of the Oh For Food’s Sake podcast. Today we’re talking about liquidating a business: what it means, how to do it, what it feels like and why you need to know about liquidating a business before you start one.
This episode gets real about the responsibilities of running a business and moving on with your life once your business is shuttered. We begin by giving you the definition of liquidation and explain why it’s different from going into administration. Lucy relives her experience of liquidating Pudology and walks us through the steps that she took, from hiring liquidators to dealing with the inevitable emotional fallout. She also shares the light that shone at the end of the tunnel once she’d liquidated Pudology and some of the lessons that she took from the whole experience.
We know that Lucy isn’t the only person who’s ever gone through shutting down a business that was also a passion project. If this episode of the Oh For Food’s Sake podcast resonated with you, drop us a message via our Facebook page to share your story and the light at the end of the tunnel that you found. Don’t forget to subscribe to the podcast to catch new episodes every week.
Timestamps
[1:24] Today we’re talking about how you actually liquidate a business
[4:41] Why it’s a topic worth talking about
[7:03] Dictionary time! What does ‘liquidating a business’ really mean?
[8:40] A quick recap of the Pudology story
[12:50] How your burn rate affects your business strategy
[15:50] “The next day is when I set the wheels in motion”: Wrapping up the business
[17:45] What it costs to liquidate a business
[20:35] So what happens with your trademark and branding?
[23:23] There is a light at the end of the tunnel!
[25:36] Business learnings, personal learnings: Moving on from liquidation
[29:25] If you want to know more, get in touch
Links and Resources
Our previous episode on knowing when to quit
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Although we love talking about the best aspects of the food industry, we don’t shy away from the difficult ones either. So with a recession in the air and several major companies announcing big layoffs, on this episode of the Oh For Food’s Sake podcast, we’re talking about redundancy.
We give you practical advice on how to cope with the emotional upheaval of being made redundant. Our tips include dealing with the stress and heartache of redundancy and what you need to do for yourself before you start looking for a new job. We then cover how to tap into the power of your network so you can land a job that you actually want to have. At the end of the episode, we also list the experts that you should consult when you’re being made redundant to make sure that there aren’t any nasty surprises on the way.
At this time of uncertainty, we need to tackle the stigma around redundancy. With that in mind, please share this episode of the Oh For Food’s Sake podcast with anyone in your network who’s worried about redundancy, regardless of which industry they work in. You can also get a lot more of our advice and insights by subscribing to the podcast.
Timestamps
[1:25] Because we talk about the difficult topics as well as the fun ones… Today, we’re talking about redundancy
[4:30] Is redundancy easier than you think it’s going to be?
[6:18] You need HOPE!
[7:04] All feelings are valid here…
[9:50] … But you need to know exactly WHAT you’re feeling
[13:30] Why you need to take a break after redundancy
[17:20] Tapping into the power of your network
[20:00] Essentials and desirables for your next job
[22:45] Solicitors, accountants, financial advisors: Who you need to talk to after redundancy
[26:45] Our round-up of what you need to know
Links and Resources
The ‘Coping with Redundancy’ webinar and workbook
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Can you have a career where you grow and feel challenged but still supported, and still stay with the same company for decades? Yes, you can! On this episode of the Oh For Food’s Sake podcast, we talk to food industry legend Claire Martino about her long tenure at Bakkavor and what she’s learnt from working in the food industry for 20+ years.
Claire walks us through her own journey at Bakkavor, telling us about some of the moves she made within the company and what they taught her. We unpack making career moves that support you when you’re having a family and how to take on extra responsibility as a working parent, when you feel ready for it. Later on, we explore what personal development actually means and Claire reveals how she’s able to continue developing in her role by taking on extra projects, such as her mentorship work through the fabulous Flourish in Food programme.
We’ve wanted to have Claire on an episode of the Oh For Food’s Sake podcast ever since we started it so we’re really pleased that it finally happened! There’s plenty of advice here whatever stage of your career you’re at, so please share this episode around with your food industry colleagues. Don’t forget to subscribe to the podcast and leave us a review to help our show to grow.
Timestamps
[2:56] We welcome the amazing Claire Martino to this episode!
[6:50] Claire walks us through her early career
[9:06] Why Claire joined the food industry and what she loves about it
[12:55] Upwards, sideways, diagonally: How Claire’s career has evolved
[20:28] “I wasn’t doing anything well”: Balancing work and family responsibilities
[26:23] Does your length of service give you more flexibility in your work life?
[29:35] Stay or go: What’s best for your career?
[32:33] What Claire learnt from her personal development course and how she’s applied it to her career
[38:05] Why you need to take responsibility for your own personal development
[40:18] Claire’s “wobble” and how she overcame it
[45:12] If your personal development doesn’t come from your career, you have to go out to find it
[52:53] Communication is key!
[55:49] Where to go to get in touch with Claire
Links and Resources
Our previous episode on the menopause
Our previous episode on Flourish in Food
Join the Invisible To Valued Course
Flourish in Food
Claire Martino on LinkedIn
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Personal branding is just for people who are self-employed, right? Wrong! If you haven’t started building your personal brand now, you should probably just forget it, right? Double wrong! On this week’s episode of the Oh For Food’s Sake podcast, we walk you through why everyone needs a personal brand and how you can start building yours.
Listen in as we explain what it actually means to have a personal brand and why it’ll help you to feel happier at work. We share our experiences of building a personal brand both in our jobs and in our own businesses and give our best top tips on how to work out your brand and values. There’s a lot of advice here about how to maintain a strong social media presence and how to be authentically yourself, even if you feel nervous or aren’t sure where to start. At the end of the episode, we give a handy summary of our personal branding guide.
If you’re interested in learning more about personal branding from us, either by having more episodes on the topic or by attending a masterclass, please let us know via our LinkedIn or Facebook page. Make sure that you’re subscribed to the Oh For Food’s Sake podcast so that you never miss an episode.
Timestamps
[1:32] Today’s special guest is… Amy!
[2:45] Why do you need a personal brand?
[5:25] What you’re known for, what you stand for: What is your personal brand?
[9:45] Standing out authentically
[11:37] Personal branding and social media
[15:30] How to start working out your personal brand
[17:32] Translating your personal brand onto your LinkedIn profile
[22:53] Photos, banners, profile: What to add to your LinkedIn
[25:00] How to start putting yourself out there
[30:15] Our neat round-up on personal branding
Links and Resources
Lea Turner on LinkedIn
The ‘Get Your Spark Back’ challenge
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
There are plenty of awards up for grabs when you work in the food industry, but none of them are quite like the Nourish Awards! On this episode of the Oh For Food’s Sake podcast, we’re talking to the Nourish Awards founder Diana Babics about where she got her inspiration from, what it takes to run an award that spans many chapters and categories and how she manages to taste all that delicious food!
Diana tells us about her food journey and why she became interested in eating ‘free from’ food that was actually healthy. She talks about the early days of the Nourish Awards and what makes them different from all the other food awards out there. We dive into the behind-the-scenes logistics of running the awards and Diana also explains how she manages to keep the awards going, be a mum and still have time for herself.
As passionate foodies, we loved recording this episode of the Oh For Food’s Sake podcast and we hope that you’ll enjoy listening to it too. If Diana’s story has inspired you to apply for a Nourish Award, or even to launch your own food product, then we’d love to know more. You can get in touch with us via Facebook or LinkedIn. Please do also share this episode with your fellow food industry workers to spread the word about the podcast.
Timestamps
[1:58] Diana tells us about the very first Nourish awards
[3:47] From finance to architecture to food: Diana’s varied background
[11:07] Setting up the Nourish Awards
[14:39] Why ‘gluten-free’ doesn’t necessarily mean ‘healthy’
[17:05] “It’s about the full package”: What makes the Nourish Awards different
[21:47] Do the Nourish Awards judge own-label products?
[27:48] Chapters and categories: The breakdown of the Nourish Awards
[32:26] The many logistics of organising a successful food award!
[43:02] What’s next for the Nourish Awards?
[45:52] “My plan is to establish many Nourish Awards”
[48:18] How Diana balances being a mum and running the Nourish Awards
[50:22] “Get your entries in!” Diana’s message to listeners
[51:05] How to get in touch with Diana
Links and Resources
The Nourish Awards
Diana Babics site
Diana Babics on LinkedIn
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When life is getting you down and you’re feeling overwhelmed with work, family, your health or worries, it’s time to drop your to-do list and start a Ta Da list. On this week’s episode of the Oh For Food’s Sake podcast, the last one of the year, we’re reflecting on 2022, discussing what we achieved and what we’d like to work on in 2023. If you’re someone who doesn’t spend enough time acknowledging your own successes—and hardly anyone does— then grab a pen and listen in!
We talk about how starting your Ta Da list can help you to battle negativity and work out your own strengths and values. We also give examples of what you could include on a daily Ta Da list, as well as a monthly one, and share some of the personal and professional Ta Das we’ve had this year. Listen out for ideas on how to celebrate your own Ta Da moments and don’t forget to get your copy of the Ta Da journal all ready for next year!
It’s been great having you along with us as we’ve grown in 2022! If you’d like to show your support for the Oh For Food’s Sake podcast and help other people to find us, you can leave a rating or review wherever you get your podcasts.
Timestamps
[1:37] It’s time to celebrate, so grab your Ta Da list!
[3:15] Battling negative thoughts
[4:55] What you could include on your daily Ta Da list
[8:35] Working out your strengths and values from your Ta Da list
[11:05] Our challenges and achievements, month by month
[14:40] Celebrating your successes and owning them
[17:00] How do you celebrate your successes?
[19:50] Filling out your Ta Da list journal
[21:34] A personal Ta Da that’s really made a difference
[25:32] Ta Da moments can come from unexpected—and sometimes challenging— circumstances
[29:40] Over to you! What’s on your Ta Da list?
Links and Resources
Buy the Ta Da list journal on Amazon
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On this week’s episode of the Oh For Food’s Sake podcast, we’re getting technical about potatoes! We’ve invited a very special guest Debbie Winstanley, an agronomist and potato lover, to talk potato varieties, supply chain logistics, sustainability and storage. Don’t miss the big reveal of Debbie’s favourite potato variety! Pop open a bag of your favourite crisps and tune in.
Debbie gives a quick explanation of what it means to be an agronomist and she describes her career path so far. We peel back the layers of the food supply chain and discuss what you need to consider when you’re designing a food product for sale, from potato varieties to growing conditions to storage. Debbie tells us why you need to develop good relationships with your suppliers and how that can help to make your supply chain more efficient and cut your materials costs. Towards the end of the episode, we turn the topic to sustainability and Debbie tells us how agronomists are contributing to a greener future for our food and planet.
We absolutely loved recording this episode of the Oh For Food’s Sake podcast and hope that you enjoy listening to it too! To catch more great episodes packed with insider knowledge about the food industry, subscribe to Oh For Food’s Sake wherever you listen to podcasts.
Timestamps
[1:30] We introduce Debbie onto the episode
[2:46] Debbie tells us about her career and how she became interested in agriculture
[5:49] So Debbie, what is agronomy?
[10:22] Why you really need to know your raw materials
[14:23] Cold storage vs warm storage for potatoes: Which works best?
[18:24] Developing a good relationship with your suppliers
[20:17] Why do we love Maris Piper potatoes so much?
[21:52] Exclusive - Debbie tells us her favourite kind of potatoes!
[26:20] Debbie explains the planning window for potatoes
[28:50] Are ‘wonky’ veg bad veg? Debbie weighs in
[31:00] How to make your supply chain more efficient
[32:35] When should you use IQF vegetables?
[36:18] Deals, reviews, planning, conferences: What Debbie’s working on now
[38:03] “Massive”: The impact of sustainable thinking on producing potatoes
[41:50] Tying sustainability and nutrition together
[44:27] There’s always a solution
[46:38] Where to go to get in touch with Debbie
Links and Resources
Debbie Winstanley on LinkedIn
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
One little word really can make all the difference, and it’s ‘no’. On this episode of the Oh For Food’s Sake podcast, we’re exploring the power of saying no and what happens when you start to get back control of your timetable, your energy and your life.
It sounds easy to just say no, but it’s not always. We begin by discussing when it’s important to say yes, particularly in your work life, so you can tell when your work ‘no’s’ are legitimate. We then lay out a guide to saying no and give a mental reframe of what happens when you say yes, but you really wanted to say no. You’ll learn how to ground yourself and what to do if you feel like you’re about to cave into social pressure. At the end of the episode, we share a handy inspirational quote about saying no, which should be everyone’s new mantra!
Jump over to our Facebook page to share your triumphant ‘no’ moments with us, or to gather courage and inspiration to say a big no! If you’d like to hear more episodes just like this one, subscribe to the Oh For Food’s Sake podcast to have our show delivered weekly straight into your podcast feed.
Timestamps
[1:24] Today’s topic: The power of no!
[3:00] When it’s important to say yes
[6:40] Why we feel pressure to say yes
[9:22] Good leaders shouldn’t always say yes
[11:18] Practising small nos before you say a big no
[13:25] Physical health, mental health, boundaries: Why it’s good to say no
[18:28] Pareto’s law for your time and energy
[21:40] How to get grounded and make room for what’s important
[25:00] What to do when you want to say no
[28:44] No bullsh*t: You don’t have to give an excuse
[30:12] An inspirational quote to round off the episode
Links and Resources
Our previous episode on people pleasing
Our previous episode on the No Club
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On this episode of the Oh For Food’s Sake podcast, we’re interviewing a power couple who are making waves in the British food industry. Join us as we talk with our new friends Rimi and Manav, creators of the vegan chocolate brand LoveRaw, about everything from starting a business, to working with your spouse, to coping with Covid-19, to the future of LoveRaw.
Rimi and Manav tell us how they created LoveRaw and got it off the ground with almost no resources. We follow their journey of learning to produce and sell LoveRaw products at scale and hear some of their behind-the-scenes struggles. You’ll learn how they managed to ride out the rough times and what they do to keep their energy levels up and the burnout at bay. They also share the story of how LoveRaw nearly came crashing down around them and how they were able to pick themselves up and keep going.
This episode was an absolute joy for us to record and we can’t wait for you to hear Rimi and Manav’s insights into working in the food industry and running a successful food business. You can get in touch with us to share your thoughts on the episode via our Facebook group and if you’d like to hear more from us, then subscribe to the Oh For Food’s Sake podcast.
Timestamps
[1:24] Welcome to the episode, Rimi and Manav!
[4:10] So, how did LoveRaw start? Rimi tells us their story
[10:55] Taking the next steps and learning to scale
[12:07] What’s it like to start a business with your partner?
[16:26] Comparing the food industry to working with other industries
[19:20] “I think it’s just over time”: How to build up a network in the food industry
[22:24] What’s it like to make an award-winning product? Rimi and Manav tell us about their products and branding
[29:08] “My energy levels haven’t stopped, but it does take a toll”: How to stay resilient in tough times and how to cope with burnout
[36:45] Manav’s tip to achieve greater productivity
[39:37] Where LoveRaw is at right now
[42:09] Did Covid-19 have an impact on LoveRaw’s sales?
[48:56] A nightmare story about how Rimi and Manav nearly lost everything
[55:00] How to get in touch with Rimi and Manav
Links and Resources
LoveRaw
Manav on LinkedIn
Email: rimi@eatloveraw.com
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
You’re not achieving enough. You didn’t handle that conflict well. You’d better check that email again before you send it. You should volunteer for another project… Any of this sound familiar? On this episode of the Oh For Food’s Sake podcast, we’re shining a light on our inner self-saboteurs and telling you how to stop getting in your own way.
Listen in as we explore the nine different kinds of self-sabotaging behaviours and the impact that have on you and those around you. We share our top self-sabotaging tendencies and tell you how you can take the test to find out how you’re holding yourself back. Then at the end of the episode, we list some ways that you can begin to tackle your self-saboteurs to help you live a more happy, balanced life with less guilt and anxiety.
Phew this episode was a biggie! If you’re brave enough to share your self-sabotage results or want a helping hand to stop your self-sabotaging behaviour patterns, join us in our Facebook community. We’d love to know whether the self-sabotage test really nailed your personality and if you’re sharing the test with your team. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you catch all our other helpful episodes on building good habits and boosting your self-confidence.
Timestamps
[1:23] Today’s topic (that we need to hear too!): Stop getting in your own way!
[4:29] Unpacking the different types of self-saboteurs
[5:28] Saboteur #1: The Hyper-Achiever
[8:11] What does the test scale mean?
[9:32] Saboteur #2: Pleaser
[11:17] Saboteur #3: Victim
[13:15] Saboteur #4: The Hyper-Vigilant
[14:33] Saboteur #5: Restless
[15:45] Saboteur #6: Avoider
[18:24] Saboteur #7: Controller
[19:42] Saboteur #8: Hyper-Rational
[22:46] Saboteur #9: Stickler
[24:04] So, what can you do to defeat your saboteurs? A really useful analogy
[27:55] Easy steps to get control of your saboteurs
[30:17] How to apply your sabotage self-awareness in the workplace
Links and Resources
Take the self-sabotage assessment
Positive Intelligence by Shirzad Chamine on Amazon UK
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email enquiries to: enquiries@ulrickandshort.com
Register for the Ulrick & Short plant-based NPD webinar
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today we’re talking about one of the most underestimated career advancement tools: networking. But since networking is a big concept that many people don't understand, we’re breaking it down into a series of small, easy steps that you can take right now to grow your network. Join us on this episode of the Oh For Food’s Sake podcast as we talk about micro networking!
We explain some of the clear and hidden benefits of networking, from learning about potential career opportunities, to finding mentors, to feeling satisfied when you help a connection out. We also list some of the ways you can micro network and detail how to network in unexpected places. Then you’ll need to grab a pen and paper to take notes on how to optimise your LinkedIn profile! At the end of the episode, we share one final tip to boost your networking efforts and give you a quick summary of our best networking strategies.
You can network with us by joining us over on our Oh For Food’s Sake Facebook and LinkedIn pages. We’d love to hear your thoughts on networking within and outside of the food industry! If you’d like to hear more career advice from us, subscribe to our podcast to get our episodes automatically uploaded in your podcast feed every week.
Timestamps
[1:25] Today’s topic: micro networking!
[5:12] Why should you invest time and effort into networking?
[12:59] Quality, not quantity: diving into micro networking
[15:02] The power of networking in unexpected places
[18:26] Easy ways to help out people in your network
[22:15] Headlines, about section, photos, settings: Our top tips to optimise your LinkedIn profile
[24:57] How to stay consistent with your networking strategies
[26:34] Get your camera on!!
[28:44] What you need to take away from this podcast
Links and Resources
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email enquiries to: enquiries@ulrickandshort.com
Register for the Ulrick & Short plant-based NPD webinar
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Rewind back to 2012: Who would have ever said then that plant-based food and drinks would take off as a category? Enter the special guest for this week’s episode of the Oh For Food’s Sake podcast: Charles Banks, cofounder of thefoodpeople! Charles joins us for an in-depth discussion on food trends, the responsibility that comes with food trend analysis and how thefoodpeople are investing in the next generation of food industry innovators.
We sit down with Charles, a dream guest of the podcast, to track his food career so far. He tells us about how he spotted the gap in the market that eventually led to him creating thefoodpeople and how the company balances artificial and human intelligence to forecast and publicise upcoming food trends. He explains some of the key values that drive thefoodpeople and how they translate into their day-to-day work. You’ll learn about what goes on at their annual Food & Beverage Trend Summit and how The Food People are actively supporting children’s engagement with food in UK schools through The TFP Foundation.
To hear more about food development, food product marketing and having a fulfilling career in the food industry, subscribe to the Oh For Food’s Sake podcast so you don’t miss our weekly episodes. You can also get in touch with us via our LinkedIn or Facebook page to tell us your thoughts.
Timestamps
[2:26] “Food was an integral part of my childhood”: Charles’ passion for food
[4:58] Charles’ early career in manufacturing and NPD and how he set us The Food People
[9:15] The purpose behind The Food People
[13:21] What goes on at The Food People’s Trend Summit?
[19:27] The role of empathy at The Food People
[22:57] What goes into trend foresight? Charles unpacks the power of trends and how they are identified
[28:56] The art of using human intelligence to forecast food trends
[31:16] Charles gives a behind-the-scenes glance of trend analysis at The Food People
[38:28] What actually is the Trend Hub?
[42:37] How The Food People are giving back to the next generation
[48:50] Why it’s important to get children interested in food
[50:17] Charles tells us what’s coming up for The Food People
Links and Resources
The Food People
The Food People on Instagram
The Food People on Twitter
Charles Banks on Instagram
Register for The Food People’s Food & Beverage Trend Summit
Chefs In Schools
Feed Your Family recipe book on Amazon UK
16 Years in Food & Beverage Trends ebook
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Register for the Ulrick & Short plant-based NPD webinar
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When you work in NPD, you come across product roadblocks all the time that delay bringing a product to market or slow down sales. It might be that the mouth feel of your product isn’t right, or the texture is off-putting to the consumer or that you want to provide a meat-free alternative but can’t get the ingredients right…they’re all very common NPD headaches. But did you know that there's support available to help you overcome your NPD challenges? On this episode of the Oh For Food’s Sake podcast, we chat to Danni Schroeter who’s the R&D manager at Ulrick & Short, the proud sponsors of the podcast, about what Ulrick & Short can do for your NPD team.
Danni gives us a brief walk through of her food career so far and her role at Ulrick & Short. She tells us about the services that Ulrick & Short provide to food developers and about how they work with the supply side of the industry. We discuss some of the latest trends in the food industry related to plant-based ingredients and at the end of the episode, Danni gives us a cheeky glimpse into the new ingredients that’ll be hitting the market in the next 12 months.
If you’re a busy professional in the food industry, subscribing to our podcast is a great way for you to make sure that you’re up-to-date on food trends and you’ll also get all our brilliant content about work-life balance, managing a high-pressure career and more. Head on over to our Facebook page to share your thoughts about this episode with us.
Timestamps
[1:27] We introduced today’s special guest, Danni Schroeter from Ulrick & Short
[6:45] So, what do Ulrick & Short do?
[8:49] How Ulrick & Short bring products to market
[11:58] The plant-based ranges at Ulrick & Short and their nutritional content
[14:05] You can get support on product development!
[18:59] “A big part of our work in R&D is taking these new ingredients and demonstrating how they work”: How R&D increases options for food manufacturers
[22:15] What expertises are available at Ulrick & Short?
[25:22] Danni explains what it’s like to collaborate with Ulrick & Short
[28:47] Diving into the supplier side of the business
[30:12] The products that Danni’s excited to see come to market next year
[33:37] How you can get in touch with Danni and Ulrick & Short
Links and Resources
Danni Schroeter on LinkedIn
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
Email: enquiries@ulrickandshort.com
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Whether you admit it or not, we’re all getting older. But what does that mean for your body and mind? How do you take care of yourself as your needs change? On this episode of the Oh For Food’s Sake podcast, we discuss food and nutrition with the multitalented Barbara Bray, a food and sustainability consultant, podcaster and well-deserved recipient of an MBE.
Barbara shares her journey through the food industry with us, drawing on her cutting-edge research on food sustainability. We talk about the importance of thinking big when it comes to the issues of the day in food manufacturing, from sustainability to equity to pricing. We then switch to talking about the role that food plays in taking care of ourselves as we age. Barbara answers key questions about nutrition and ageing and sheds light on what you should do to live and age healthily. This is essential listening for anyone who feels like they’re slowing down or that their body is less resilient than it used to be!
Share your thoughts about this episode over on our Facebook page and feel free to get in touch with us on LinkedIn. If you enjoyed the episode, recommend it to a friend and subscribe to the Oh For Food’s Sake podcast so that we arrive directly in your podcast feed.
Timestamps
[1:28] Welcome to today’s guest, Barbara Bray MBE!
[2:52] Barbara’s amazing career in food
[6:13] “You know when it’s the right time to step away”: Barbara’s transition from employee to self-employed
[9:24] And where does the MBE come in? Barbara explains her highly significant research
[13:08] The importance of systems thinking
[15:16] The hurdles you have to overcome in order to eat healthily
[17:53] Our “unconsciously incompetent” attitude towards ageing
[20:40] When do you start to age? Barbara unpacks the behaviours that affect how and when you age
[26:36] How Barbara’s brand new podcast will help you to live more healthily
[28:55] Do you need to get a blood test to find out if you’re healthy?
[31:42] Age-banded food products: Are they necessary or gimmicky?
[36:14] Foods that are good for your brain
[39:03] The sustainability learning community
[42:16] It’s all about the future
[44:03] “Don’t lose hope”: Barbara’s message to those working in the food industry
[44:51] Where to go to connect with Barbara
Links and Resources
Women Positively Ageing podcast
Grandbars Senior Nutrition Bars
Healthy and Sustainable food community on LinkedIn
Barbara’s website, Alo Solutions
Find out more about this month’s sponsor, Ulrick & Short, here:
Ulrick & Short
Ulrick & Short on Instagram
Ulrick & Short on LinkedIn
Ulrick & Short on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How do you know when you’re in a state of overwhelm? And what can you do about it? In this episode of the Oh For Food’s Sake Podcast, we look at overwhelm from a compassionate point of view and give you tips on how to identify and avoid overwhelm, as well as how you can work yourself out of overwhelm in the moment.
We share what overwhelm feels like for us, listing the physical and mental symptoms that we experience. Then we talk about what we’re doing to tackle overwhelm and how it’s helping us to achieve balance. There’s lots of handy advice on juggling your to-do lists as well as our favourite anti-overwhelm tip, which involves an A3 sheet of paper and a lot of scribbling! Stay to the end of the episode to learn about luxuriating in your daily life and to hear our helpful summary.
You can join us over on our LinkedIn page to share your experience of overwhelm and tell us how you’re tackling it. Subscribe to the Oh For Food’s Sake podcast to stay up-to-date on the latest developments in the food industry and to catch up on our previous episodes about maintaining your work/life balance.
Timestamps
[1:26] This week, we’re diving into overwhelm!
[4:35] What actually is overwhelm?
[7:04] We share our symptoms of overwhelm
[8:40] “You can go through periods of your life where you feel like you can’t do anything about it”
[12:25] Women and overwhelm: Are we our own worst enemies?
[14:35] What we’ve done to tackle our overwhelm
[17:09] Breathing, walking, reframing: How to chip away at overwhelm in the moment
[22:20] Our favourite tip to break down your to-do list
[27:04] How to reframe your to-do list
[28:25] The 80:20 rule
[30:05] Why self-compassion is so important when you’re fighting overwhelm
[32:24] Our step-by-step anti overwhelm summary
Links and Resources
To join our overwhelm workshop on 8th November, click on this link: Overwhelm masterclass 8th Nov 2022
Find out more about this month’s sponsor, MorePeople, here:
MorePeople
MorePeople on Instagram
MorePeople on LinkedIn
MorePeople on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today’s episode of the Oh For Food’s Sake podcast is all about the magic of one tiny but powerful word: no. Join us as we review The No Club, a book by four powerful, busy women who got rid of the grunt work so that they could reclaim their agendas and careers. We share our thoughts on the books and give you tips on how you can start saying ‘no’ to the tasks you don’t want to do.
We dive into the central premise of the book, that you need to look at your work day through a critical lens and identify whether what you’re doing is essential or if it’s a non-promotable task, or NPT. You’ll then hear us lay out strategies to avoid getting lumped with NPTs. We also help you to think about how to use your time on what matters to you and how to deliver the ‘no’ message without feeling guilty or torpedoing your career. Stay to the end to hear which book we’ll be reviewing next!
If this topic resonated with you, drop us a message on our Facebook page and tell us how you feel about saying ‘no’ in your life and whether you’ll commit to avoiding NPTs in the future. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you catch all our future episodes.
Timestamps
[1:25] Today’s topic: The No Club book review! We give our book summary
[4:50] Why you need to avoid NPTs
[7:40] Making your own accountability club and following the book’s methodology
[9:27] Why NPTs hold you back
[11:52] Our experiences of struggling to say ‘no’
[15:45] Step #1 to pushing back against NPTs
[19:45] Step #2: Give yourself time to think
[21:50] What are your non-negotiables?
[24:50] How to say ‘no’
[27:35] The wrong message and the right message when saying ‘no’
[29:40] Our key book takeaways
[31:50] Our format for the next book club book
Links and Resources
The No Club on Amazon
Our previous episode on saying ‘no’
The Science of Storytelling by Will Storr on Amazon
Find out more about this month’s sponsor, MorePeople, here:
MorePeople
MorePeople on Instagram
MorePeople on LinkedIn
MorePeople on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on
or
When you work in recruitment, interviews, job descriptions and career changes are your bread and butter. But from a candidate’s perspective, recruitment is still quite a mysterious process with a lot of potential pitfalls to navigate. So on this episode of the Oh For Food’s Sake Podcast, we’re talking to our friend James Pye who’s a recruitment consultant in the food industry with this month’s podcast sponsor MorePeople.
James begins by walking us through his long and varied career in the food industry, which includes roles as a chef, in product development and as a delivery driver. He then shares some of his key career tips with us, taking in the perspective of a hiring manager and of a recruitment consultant. You’ll learn about what interview prep actually looks like, why taking a pay cut to switch careers tracks isn’t necessarily a bad thing and why you might really benefit from a career in recruitment. At the end of the episode, we dive into a discussion on mental health and how you can protect yourself from career burnout.
If you learnt something from the episode, please share it on your LinkedIn feed or with a friend who’s thinking about making a big career change. You can also show your support for the Oh For Food’s Sake Podcast by subscribing to the show or leaving a comment on our Facebook page.
Timestamps
[1:25] Welcome to our in-person guest, James Pye! James walks us through his career in food and recruitment
[6:50] Making a brave career decision
[9:57] James discusses his transition into recruitment
[13:37] “What would I have done differently?”: James gives career advice from the perspective of a recruiter
[16:43] Don’t shut yourself off from the many career opportunities available in the food industry!
[21:48] “Nice to have or need to have?”: The financial considerations of a big career change
[24:30] The importance of genuine job satisfaction
[27:07] What you get out of a career in recruitment
[31:00] What candidates don’t know about recruiters and recruitment
[33:10] The interview prep you need to do before your next interview
[35:12] How businesses can speed up their recruitment process
[38:33] Can you balance the demands of NPD roles with a hybrid working schedule? [41:45] MorePeople’s clients and business culture
[46:18] Recruitment could be the right role in the food industry for you
[47:44] “Talking helps”: James’ biggest piece of career advice
[50:33] Where to go to find out more about James and MorePeople
Links and Resources
Find out more about this month’s sponsor, MorePeople, here:
MorePeople
MorePeople on Instagram
MorePeople on LinkedIn
MorePeople on Twitter
James Pye on LinkedIn
The Savage Truth on Amazon
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
We all expect to get a salary for the work we do, but why is it so hard to ask for more? On this episode of the Oh For Food’s Sake Podcast, we give you advice on how to ask your boss for more money for the work you do, which is more important than ever given the economic climate.
Listen in as we lay out a step-by-step process for a successful pay raise request. We begin by giving you tips on how to prepare yourself long before you step into the meeting room, covering how to research your market worth and what to say to yourself to boost your confidence. We also give you ideas about what you could request from your company if a higher salary isn’t an option and we share our insights on timing the conversation to give yourself the best chance possible of being awarded a more substantial paycheque.
If you’d like to listen to more career advice from us, you can find all our episodes by subscribing to the Oh For Food’s Sake Podcast wherever you get your podcasts. It’s also a great way to show your support for the show.
Timestamps
[1:23] Today’s topic: How to ask for a payrise!
[2:45] Why you’re still in a strong position to ask for more money
[3:45] The payrise process: Researching your worth
[7:20] How closely should your salary be tied to your experience level?
[9:47] The “I want more” talk: What should you be asking for from your company?
[11:40] How to time your request for a payrise
[13:00] Setting yourself up for success
[14:35] Situation, Tasks, Actions, Result: How to structure your request
[17:10] Other requests you can make to boost your career
[19:40] “Think about what’s in it for them”
[21:42] You deserve what you’re asking for!
[23:53] Other negotiation strategies
[25:56] A helpful summary to get you through the payrise process
Links and Resources
Find out more about this month’s sponsor, More People here:
More People
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
When you’re working in the food industry, it’s easy to get immersed into your role within your department and to not think about what other departments bring to the table. On this episode of the Oh For Food’s Sake Podcast, we tell you the advantages of taking your blinkers off and gaining a broader perspective on the wider food industry.
We tell you how our lack of ability to see the bigger picture affected our careers, particularly as we were starting out in the food industry. Then you’ll hear us list some tips on how to see the bigger picture, including what having a mentor can do for your career and why LinkedIn isn’t just for job hunting. We also unpack some of the differences in working in own-branded or branded businesses, both of which offer a different perspective on product development and marketing.
If you have a story to share about when you started to see the bigger picture in your workplace, please share it with us! You can head over to our Facebook page, or get in touch with us on LinkedIn. And if you’re enjoying the podcast, you can give us a boost by subscribing and leaving a review.
Timestamps
[1:20] Today’s topic: How to see the bigger picture…and what the bigger picture actually is
[4:10] Why should you care about the bigger picture?
[7:58] How seeing the bigger picture helps you to gain influence and to start your own successful business
[10:50] Mapping out your stakeholders to gain perspective on your role
[12:30] A light bulb moment about what seeing the bigger picture means
[15:54] Asking questions, seeking a mentor and other tips
[20:30] Own-branded or branded businesses: What working in each can bring to your career
[23:53] What you can to do access the bigger picture in your company
Links and Resources
Find out more about this month’s sponsor, The Seed Group, here:
The Seed Group
The Seed Group on Instagram
The Seed Group on LinkedIn
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On the surface, it seems easy to run an NPD food sample session. All you need is the food, served at the right temperature…at a good time of day….and a stockpile of the right utensils…and the right people in the room…giving feedback in the right way… Actually, it’s not so easy. So on this episode of the Oh For Food’s Sake Podcast, we’re giving you a list of handy tips to make your sample session a success.
We share with you what you need to think about before, during and after your sample session to really nail it. We cover all elements of the sample session and share our best practices that we learnt through years of trial and error. The episode also includes our anti wooden spoon manifesto, which is a timely reminder that the tiny details really count!
If you’d like to get in touch with us to share your sample session stories, head over to our LinkedIn page or Facebook group and please also let us know if you’d like us to do a future episode about sensory testing and tasting methods. And don’t forget to subscribe to the podcast so that you don’t miss an episode!
Timestamps
[0:48] Today’s topic: How to nail your NPD sampling session
[3:15] There are so many ways that a sampling session can run away from you!
[4:35] Keeping personal opinions outside of the sampling session
[6:50] Tackling a lack of resources
[8:57] What information are you presenting to the panel?
[10:15] A really simple tip to set yourself up for success
[11:27] “How much do I hate wooden spoons?!!” A reminder to watch out for the utensils you use in the development process
[16:45] Not everyone has the language to describe the flavours they can taste
[17:58] Think about the environment around your sample tasting
[21:12] What to record in your sample session notes
[22:48] Combatting flavour overlap and sampling fatigue
[24:40] Who’s in your panel?
[28:21] Documenting outcomes
[29:57] The kitchen vs. factory sample breakdown
[31:13] Don’t bias your panel!
[32:25] Our handy sample session summary
Links and Resources
Find out more about this month’s sponsor, The Seed Group, here:
The Seed Group
The Seed Group on Instagram
The Seed Group on LinkedIn
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How can a food business navigate all of the hurdles on the long NPD road to get their new product to market? By calling in the Taste Creators! On this episode of the Oh For Food’s Sake Podcast, we dive into everything NPD with consultant experts Sarah Fielder and David Neville, who have over 40 years’ experience of helping new foods to hit the shelves.
We begin by introducing our special guests and hearing the biggest challenges that they’ve faced in their food careers, with Sarah sharing a bonus lesson on how she says ‘no’ to food products that just won’t work. We then touch on transitions within the food industry as David explains how he went from being a chef to an NPD consultant and Sarah compares working in food to her 5-year stint in nutritional supplements. Towards the end of the episode, the Taste Creators tell us what kinds of brands they support now and how they help them to thrive in a competitive food market.
This episode is an absolute must-listen for anyone who’s involved in NPD, whether you work with a large retailer or are part of a dynamic challenger brand. Please subscribe to the Oh For Food’s Sake Podcast to keep up with our latest episodes and head over to our Facebook or LinkedIn page to let us know what you think.
Timestamps
[0:47] A big warm welcome to this episode’s special guests!
[2:38] Sarah Fielder’s NPD background
[6:27] How David Neville transitioned from being a chef to an NPD consultant
[9:05] The steep learning curve of bringing a new food product to market
[10:35] So, what is Taste Creators?
[13:38] The rise of challenger brands and the roadblocks they encounter on the development journey
[16:04] “It’s such an exciting time in the food industry”
[19:38] Inventing a new stage-and-gate system, bringing in large-scale change: the biggest NPD challenges of Sarah’s career
[20:30] How to say ‘no’
[24:20] Other challenges that Sarah has tackled in her food career
[25:38] Moving from food to nutritional supplements - what are the differences?
[28:48] What you can learn from switching into a different area of the food industry
[32:15] “Developing the unknown”: Keeping your innovation tank full
[34:02] What people love about working with Taste Creators and the different kinds of food they work on
[37:10] The core customers that Taste Creators support
[38:57] What a fresh pair of eyes can bring to your food production business
[39:57] How to get in touch with the Taste Creators
Links and Resources
Taste Creators site
Taste Creators on Instagram
Sarah Fielder on LinkedIn
David Neville on LinkedIn
Find out more about this month’s sponsor, The Seed Group, here:
The Seed Group
The Seed Group on Instagram
The Seed Group on LinkedIn
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
So many people experience a form of feeling undervalued at work. It might be that your ideas aren’t listened to, or that you’ve been passed over for promotion again, or that you never get a chance to speak up in important meetings. However your feeling of being undervalued manifests itself, on this episode of the Oh For Food’s Sake Podcast, we’re sharing our advice on how to increase your influence at work to make your work life happier and more successful.
We walk you through tackling imposter syndrome and starting to evaluate the voices in your head that tell you that you’re not good enough. You’ll then hear us touch on the importance of communication styles and energy levels, which are good things to gauge when interacting with colleagues and stakeholders. We also give a few tips on how to network to increase your influence in the industry, which in turn will help you to stand out in your own workplace.
If you’re a fan of the Oh For Food’s Sake Podcast,you can show your support and help us out by leaving a rating and review of the podcast and by recommending us to a friend.
Timestamps
[0:45] Today’s topic: How to increase your influence at work to feel more valued in your career
[4:20] Watch out for the upcoming course!
[5:45] Welcome back to our old friend, imposter syndrome
[8:06] Questioning the voices in your head
[11:25] Communication styles count
[14:38] Your voice does matter, but you need to believe it
[16:55] Think about your energy levels
[18:25] Translating your positive mindset to the outer world
[19:30] Networking to increase your credibility
[21:20] A snappy summary of what you need to work on
[23:20] Where to go for more help and resources
Links and Resources
Our previous episode on emotional intelligence
Sign up to the waitlist for Amy’s Impact and Influence course
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today we talk creating a socials-first media strategy with Phia Folkes who’s the co-founder of Seed Group, a food specialist marketing agency and this month’s sponsor of the Oh For Food’s Sake Podcast! Grab a snack and a notepad and listen to us talk about why your food company really needs to rethink its social media strategy.
Phia lays out the intersection between food companies and social media and tells us how being socials-first benefits all departments of a food company, not just marketing. She gives the Seed perspective on social media and explains what Seed does differently compared to more traditional marketing agencies. Towards the end of the episode, we dive into what being ‘authentic’ on social media actually looks like and Phia shares ideas on how companies can mitigate the risks of being too real or too curated in their social media content.
We’d like to say a big ‘thank you’ to Seed for being our first ever podcast sponsors! If you want to support the Oh For Food’s Sake Podcast, please leave us a rating or review and subscribe to the podcast.
Timestamps
[1:22] We welcome Phia Folkes onto the show and she walks us through her journey to launch Seed
[7:07] “The world of food and drink has shifted hugely”: What marketing has done to keep up with the developments in the sector
[9:24] Can smaller food brands afford to hire a marketing agency? Phia weighs in
[14:00] What sets Seed apart as a marketing agency?
[17:07] Seed is a “safe pair of hands” for food brands
[20:27] Why is social so essential for a food company’s success?
[25:20] Crisis management takes place on social media
[27:20] Balancing out authenticity, engagement and brand risk
[31:22] Strategy comes first on socials
[34:05] How you can get in touch with Seed
Links and Resources
The Seed Group
The Seed Group on Instagram
The Seed Group on LinkedIn
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today’s episode tackles a giant of a problem for the food industry and for society as a whole: sustainability. We speak to special guest Andy Wright, head of sustainability at Greencore, about the big picture for sustainability in the food industry and where we need to do better.
Andy kicks off the episode by talking about the complex issues of indicating carbon footprints on food packaging, a hot-button issue for the industry right now. He gives advice on what food start-ups can do to increase their sustainability and shares a shocking statistic about how polluting the food industry in the UK is compared to other major industries. He also outlines the solutions that he would like to see and talks about what individuals in the food industry can do to put sustainability at the heart of their company.
This is a very interesting episode of the Oh For Food’s Sake Podcast that goes into the nuances of food sustainability. If you learnt something or started to think about food sustainability in a new way, please subscribe to the podcast and share it with your industry contacts.
Timestamps
[0:48] Today, we’ve got a special guest!
[3:00] Andy introduces himself and talks about his route into working in sustainability and the food industry
[5:38] What sustainability used to look like in the food industry and the picture today
[8:42] Andy’s expert opinion on carbon footprint information on food packaging
[11:10] “How accurate do you want your data?”: The complex issues involved in calculating the carbon footprint of food items
[14:26] Andy’s sustainability advice for food start-ups
[16:10] In sustainability, there are no easy answers
[17:35] Brand standards and sustainability labelling
[19:50] How does the food industry in the UK compare to other industries on sustainability issues?
[23:15] The National Food Strategy
[25:05] The top 3 solutions that Andy would implement to make the food industry more sustainable
[27:22] Logic and magic: How do you get different teams of food manufacturers to collaborate on sustainability?
[29:35] We know the questions to ask but it’s not easy to find the answers
[30:50] Andy’s message to people who work in the food industry
[32:40] Where to go to connect with Andy
Links and Resources
The National Food Strategy
Andy on LinkedIn
Andy on Twitter
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Sometimes work spills into the rest of your life like a giant overflowing bucket and you have to attack it with a mop to push it back to where it belongs. On this episode of the Oh For Food’s Sake Podcast, we’re giving you tips on how to switch off from work at the end of the day so that you can have a healthier, happier home life.
We tackle some of the common issues of overworking, from putting in the long hours to the effect that not switching off from work can have on your health. You’ll hear us share what we do to switch off from our jobs and learn how you can apply that to your career, even if you work in the fast-paced and demanding food industry. Stay tuned to the end of the episode to find out why being the person who sweeps out the rabbit hutch can be a blessing and how you can find the rabbit hutch in your life!
If you enjoyed this episode, join us over on our Facebook page to share your experiences of switching off (or not switching off!) from work and subscribe to the podcast to stay up-to-date on our latest episodes.
Timestamps
[0:45] Today’s topic: How do you switch off from work?
[1:48] What the stats say about our struggle to unwind from work
[3:50] It’s ok to work outside of standard working hours, as long as you do find time to switch off
[6:35] What you can gain from taking breaks during the work day
[8:22] The difference between tiredness and fatigue
[9:52] How we balance each other out
[11:07] You can’t finish off your to-do list every day but you can acknowledge what you’ve achieved
[14:08] Another way to create a break between your work life and home life
[16:20] Laying the ground rules for work talk at home
[20:04] “What works for you changes over time”
[21:12] Reduce your screen time…. If you want to!
[25:00] The magic of a reset place
[27:55] In your control vs. out of your control: Why you need to recognise the difference
Links and Resources
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
What with the pandemic, the war in Ukraine, rising inflation and every other bit of bad news that has come out over the last two years, it’s easy to feel overwhelmed and overworked all the time, especially if you work in the food industry. So on today’s episode of the Oh For Food’s Sake podcast, we’re giving you some top tips on how to stay afloat and motivated when you’re going through a tough time.
We share our advice with you on how to build up your natural resilience by focusing on what you can control. Then we talk about reframing your mindset to give yourself agency instead of picturing yourself at the mercy of events around you. We also delve into the difference between resilience and toxic positivity and give you examples of how to make the most of the little moments of calm and joy in your day.
If you’d like to find out more about building up resilience in your life or in your workplace, you can get in touch with Amy on LinkedIn. Don’t forget to subscribe to the podcast to catch more of our episodes and to show your support for the podcast.
Timestamps
[0:48] This week we’re talking about motivation!
[1:10] If you don’t work in the food industry, you don’t know how tough the last few years have been
[2:18] A lot of people are feeling really stuck right now
[3:48] It’s the build-up! Dealing with overwhelm
[7:20] Focus on what’s within your control
[9:02] It’s not easy, but it’s helpful
[10:30] How you frame your worries in your mind to give yourself agency
[12:45] A great example of positive thinking
[14:35] Toxic positivity vs. Resilience
[16:03] So what actions can you take in tough times? Start by looking after yourself
[19:10] An exercise to help you reflect on your previous successes
[20:50]How we take advantage of the little moments of joy
[23:38] Stepping off the parent hamster wheel
[26:00] It’s ok to ask for help
[27:24]And you can also help others
[29:07] “Everything is temporary and I’ve done my best”
[29:44] You’re more resilient than you think
Links and Resources
Resilient by Rick Hanson
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Why do we find it so difficult to stop doing things that we know are bad for us? Whether it’s mindlessly browsing social media instead of working, reaching for that next piece of chocolate even though you said that you’d had enough for today, or cancelling yoga again because something’s come up at work, we’re all guilty of doing things that aren’t in our best interest. But it doesn’t have to be that…
This week’s episode of the Oh For Food’s Sake Podcast is a little different as we’re introducing our brand new book club! We’ve both read Atomic Habits by James Clear, who details his method of building good habits in a sustainable way whilst gradually removing bad habits. In a word, we loved it! Listen to us break down some of the secrets of the book and what we’ve done differently since we read it. At the end of the episode, we share the next book on our book club reading list.
If you have thoughts on Atomic Habits that you’d like to share with us, hop on over to our Facebook page! And make sure to subscribe or follow the podcast wherever you find your podcasts so you catch our next episodes.
Timestamps
[0:48] Join our book club!
[1:51] Why should you read Atomic Habits?
[3:28] The intriguing premise of Atomic Habits
[5:05] How to reframe your goals to make them more achievable
[6:45] Setting goals for your life outside of work
[8:22] Why habits actually matters
[10:10] The magical power of habit stacking
[11:20] We love habits! Even if they’re bad for us…
[12:15] The four laws to make good habits, and the four rules to break bad habits
[14:26] How we’re using the rules of habits to control our social media usage and to make unpleasant experiences easier
[16:33] “I GET to do this, not I HAVE to do this”
[18:34] The habit loop: How to identify your bad habits and start to replace them
[21:12] How our future book club episodes will work
[22:27] Book club question: Which habit theme resonated the most for you?
[25:40] Book club question: Have you ever fallen into the ‘perfect moment’ trap?
[26:38] The next book club book on our list!
[27:42] Tell us your thoughts on Atomic Habits!
Links and Resources
Atomic Habits by James Clear on Amazon UK
The No Club: Putting a Stop to Women's Dead-End Work by Linda Babcock
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
The menopause is something that all women go through and some can experience severe symptoms that last for seven or more years. Yet as a society, we don’t talk about it that much. That tide is just starting to turn, so we invited GP and clinical sexologist Dr Angela Wright onto this episode to explain the menopause and to walk us through what options are available for women before, during and after the menopause (and to tell us what a sexologist is!).
Dr Angela gives the clinical definition of the menopause and lists some menopause symptoms. She talks about what treatment options are and give reassurance that it’s ok to ask for treatment, even though the menopause is ‘natural’. You’ll also hear the support you can ask for from your workplace if you’re experiencing menopause symptoms and learn about other resources that are available for menopausal women.
This episode is a sympathetic guide for anyone who’s affected by the menopause, which also includes the partner, family and friends of menopausal women. If you learnt something, please subscribe to the Oh For Food’s Sake Podcast and share your thoughts with us on our Facebook page.
Timestamps
[0:51] We introduce Dr Angela onto the episode
[2:01] Dr Angela talks about her career and explains what it means to become a clinical sexologist
[4:35] Why are we talking more about the menopause now?
[6:00] The effects of the menopause on women’s lives
[7:20] What do the stats say about when women go through the menopause?
[9:43] Definitions: Menopause, perimenopause, postmenopause
[12:30] Dr Angela lists some of the symptoms of the menopause
[13:35] It’s common to feel nervous about going to the doctor for menopause symptoms
[14:40] Doctor training doesn’t include a lot of information about the menopause
[16:10] We need to talk to each other more about the menopause!
[17:19] “Those impacts are enormous:” How the menopause can affect us
[18:48] A question from a listener about handling the menopause when you work in a high-pressure job such as a role in the food industry
[22:30] What are the support options for women going through the menopause?
[25:05] “There’s lots of diseases that are natural, but we still treat them:” You can treat menopause if you want to
[26:45] Fighting to get treatment for the menopause from GPs
[29:20] The work that Dr Angela does through her clinic with her corporate clients
[32:45] So where should you go for more accredited information and support on the menopause?
[35:02] What family and friends of menopausal women can do to support them
[37:43] Some of the best advice that Dr Angela gives to corporations about the menopause
[38:16] What the menopause can do to the brain
[39:40] What is a ‘normal part of getting older’?
[41:45] Choice and information: The key messages that Dr Angela wants you to take from this episode
[43:34] Dr Angela talks about her private clinic, Spiced Pear Health
[47:03] How to get in touch with Dr Angela
Links and Resources
The British Menopause Society
Women’s Health Concern
European Menopause and Andropause Society
Spiced Pear Health Clinic
Spiced Pear Health Clinic on Facebook
Spiced Pear Health Clinic on Twitter
Spiced Pear Health Clinic on LinkedIn
Spiced Pear Health Clinic on Instagram
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Wobbly knees, a shaky voice, butterflies in your stomach, sweaty palms…how many of these did you feel the last time you gave a presentation at work? On this episode of the Oh For Food’s Sake Podcast, we’re giving you top tips on how to carry yourself with confidence when you present.
We begin by discussing the role of presentations in the food industry and what it’s like to give a presentation when there’s no tasty food samples in the room to provide a distraction. We then give you four great tips that will help you to prepare and present whilst staying grounded and delivering your message clearly. After that, you’ll hear us expand the conversation to how you can build your confidence levels, which will help you at work and also in your personal life.
If this episode helped to reframe work presentations in your mind, please let us know! You can catch us on our Facebook group. And if you want to help others to find us, leave a rating or review of the Oh For Food’s Sake Podcast online.
Timestamps
[0:48] Today, we’re talking about how to present yourself with confidence
[2:14] The food industry doesn’t always attract the most confident speakers
[3:08] Presenting with food vs. presenting without food
[4:30] There’s nothing wrong with selling!!
[5:38] It’s empowering to tell the story of a new food product
[7:50] Why you need to control who’s in the presentation room
[8:30] What studies say about the effect of self-confidence on your life
[9:40] Tip #1: Think about your body language
[12:34] Tip #2: Give out compliments (in a natural way!)
[15:45] Tip #3: Don’t resist, rehearse!
[17:25] Tip #4: Wear something that makes you feel good
[18:45] How do you build confidence in yourself? Start by remembering why you’re here
[20:10] The power of a strengths survey
[20:50] Become a lifelong learner
[21:27] It’s not bragging, it’s telling the facts
[22:06] Come and tell us what you think!
Links and Resources
Our previous episode on confidence
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Stakeholders can make or break a food product launch and if they break it, it can very much feel like it’s your fault. On this episode of the Oh For Food’s Sake Podcast, we’re giving five key steps to manage stakeholders in your project so you can keep everyone in the loop, nip problems in the bud and get your product on the shelves.
We list out the five steps of stakeholder management and how you can nail each step to make your launch a success. You’ll find out how to map out the ‘interest and influence’ quadrant and hear clear examples of what good communication sounds like (along with examples of bad communication habits that we used to have!). We also dive into the power of tapping into the personal motivations of your stakeholders, which is a stage that a lot of stakeholder management guidelines skip over.
If you’d like advice on instilling good communication habits into your team, get in touch with Amy via Instagram or LinkedIn and subscribe to the Oh For Food’s Sake Podcast for more tips on new product development and more.
Timestamps
[0:45] This week’s topic: Five simple steps to manage stakeholders in your food development project
[1:54] Managing your stakeholders can help you to mitigate disaster
[2:58] It’s all about making a plan
[3:53] Stage #1: Map out who your key stakeholders are
[5:42] Bring people along with you on the journey
[6:45] Stage #2: Suss out the ‘interest and influence’ levels amongst your stakeholders
[10:10] Stage #3: What makes your stakeholders tick?
[12:12] Weighing up your best means of communication
[14:25] Stage #4: What assertive, effective communication looks like
[19:07] Stage #5: Keeping track of progress
[21:38] Feel free to learn from our mistakes!
[22:03] A handy recap of the five stages
Links and Resources
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
The Covid-19 pandemic started a wave of self-employment across the UK and more people than ever before are thinking of starting their own business. If you’ve ever been curious about what it's like to be your own boss and run a company your way, plug into this episode of Oh For Food’s Sake as we’re discussing the good, the bad and the ugly of self-employment.
We start out by listing the kinds of self-employment available and what financial and legal obligations they have. Then, we give you the benefits of being self-employed and some of the potential pitfalls you might come across. This episode is also sprinkled with our top tips on how to survive (or even thrive) when you start your own business!
If the idea of self-employment resonates with you, get in touch with us using the links below for more advice and support and you can also join the conversation on our Facebook page. You’ll also find more from us by subscribing to the Oh For Food’s Sake podcast.
Timestamps
[0:47] Today we’re talking about our experiences of becoming self-employed
[2:25] The different kinds of self-employment and what your legal obligations are
[5:40] Sole trader or limited company? Why we chose to go limited
[7:17] Some surprising statistics about self-employment
[9:00] The double-edge sword of the new wave of self-employment
[11:45] Flexibility: One of the biggest benefits of self-employment
[14:09] Business owners can choose what to focus on
[17:35] Following your own learning journey
[19:52] It’s not just you and your computer! The importance of connecting with others
[21:20] The financial rollercoaster of self-employment
[24:20] How do you build momentum when you’re self-employed?
[25:40] Your business is all about you, so please take care of yourself
[27:30] How your network keeps you accountable and helps you fight back against imposter syndrome
[28:50] Pay yourself!!
[30:07] Self-employment doesn’t have to be right for you forever
Links and Resources
Small Business UK
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On this episode of the Oh For Food’s Sake podcast, we talk to Rachael Edmondson-Clarke who transitioned from a job in the food industry to setting up her own business as a consultant and a coach. Join us as we dive in deep on her experience of burnout and we talk about how her resilience mindset allowed her to overcome the challenges of an extremely high-pressure job.
Rachael started out her career at Mars and although she really loved her job, she struggled to find her feet. She tells us how she worked through her performance issues and the questions that she asked to turn that difficult situation around.
We then get onto the topic of wellbeing and Rachael outlines what she does know to take care of herself, which is a million miles away from her previous attitude! If you’re struggling to prioritise taking care of yourself, listen out for Rachael’s tips to boost your physical and emotional health.
If you enjoyed this episode, you can join Rachael’s Facebook group for more insights about her and her coaching service, and don’t forget to subscribe to the Oh For Food’s sake Podcast so that you don’t miss an episode.
Timestamps
[2:30] Rachael talks about her professional background and her experience working for Mars
[4:48] Rachael’s redundancy and her move to Thorntons
[6:11] A whisper on Rachael’s heart
[8:44] Rachael’s transition to becoming a coach and the importance of looking within to find your next steps
[12:20] The coaching side of Rachael’s business
[13:35] How Rachael became a consultant
[14:19] The interaction between coaching and consultancy
[15:24] Coaches have coaches too!
[17:45] What you can do to support your own wellbeing
[20:10] How Rachael turned her early struggles in Mars around
[24:53] What an optimistic mindset can do for you
[26:18] “My belief is that a healthy mindset is something that you train”
[28:26] Asserting your why
[31:20] Rachael unpacks another time that her mindset helped to carry her through a difficult period
[33:47] The little habits that make a big difference
[34:57] How Rachael reorganised her work and her life to prioritise herself
[36:15] We don’t talk about this enough!
[37:15] Paying attention to the voices inside your head
[39:37] “You wouldn’t treat a prisoner the way I treated myself”
[40:40] Rachael’s experience of self-employment
[41:40] Progress over perfection
[42:40] Where to go to find out more about Rachael
Links and Resources
Rachael’s Inner Circle group on Facebook
Rachael Edmondson-Clarke on LinkedIn
Rachael Edmondson-Clarke on Instagram
Rachael Edmonson-Clarke on Pinterest
Rachael Edmondson-Clarke on TikTok
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How many times have you caught yourself agreeing to do something you don’t want to do? Whether it’s signing up for the PTA, reading over your needy colleague’s CV or hosting a family event, sometimes we all bow to the pressure of being a people pleaser instead of honouring ourselves and saying ‘no’. In this episode of the Oh For Food’s Sake podcast, we give you tips on how to stop people pleasing.
We list the signs that you’re a people pleaser and explore why we feel obliged to people please, a trait especially common in women. We delve into the overlap between empaths, people pleasers and perfectionists and talk about how your people pleasing might come off to others, particularly those closest to you. Then we give our top tips to stop being a people pleaser and start living your life your way.
If you want to become a reformed people pleaser, join us on our Facebook page and share your anti-people pleasing pledge! You can also subscribe or follow the Oh For Food’s Sake podcast to find more great episodes about self-care, finding your purpose and thriving in the food industry.
Timestamps
[0:47] It’s time to properly talk about people pleasing!
[2:52] Our definition of being a people pleaser
[3:54] Other signs that you’re a people pleaser
[5:35] The overlap between empaths and people pleasers
[7:58] Oooh, sorry! Apologising and agreeing with others to smooth tricky situations over
[10:15] People pleasing is really tiring, trust us!
[12:21] Why do some people become people pleasers?
[15:20] Perfectionism and people pleasing
[16:40] How other people perceive your people pleasing tendencies
[20:55] Why mothers are particularly affected by people pleasing
[21:50] Don’t say yes, take a breath and say “I’ll get back to you”
[26:02] Practise saying no
[26:35] Think about your long-term goals
[27:55] What kind of relationship do you have with the people you spend time with?
[28:55] Reforming people pleasers of the world, unite!
Links and Resources
Our previous episode on perfectionism
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
We asked you what’s holding you back in your career and your response was loud and clear: You feel like you don't have enough impact. One of the most common stories you shared was feeling ignored in meetings, or not having the confidence to speak up and share their insights. So on this episode of the Oh For Food’s Sake podcast, we’re giving you a to-do list of actionable steps to get your voice heard in meetings. Grab a pen and piece of paper and get stuck in!
We share our top tips to get you noticed in meetings in a good way, outlining what meeting prep actually looks like and whether you need to do it or not. We move on to explain a couple of simple techniques that can really boost your confidence and then tackle one of the most common traits that people, and particularly women, do that diminishes their authority, shrinking their words. You’ll hear our examples of ‘shrinking’ words and phrases which will help you to avoid them in future!
This episode is a handy resource for anyone who only has to hear the word ‘meeting’ to get a dry mouth and clammy hands. If our advice has helped you to show up more confidently in your work meetings, please share this episode on one of your social media channels and subscribe or follow the Oh For Food’s Sake podcast wherever you get your podcasts.
Timestamps
[0:53] On this episode, we’re discussing how to get your voice heard
[2:27] We’ve all had these feelings!
[3:50] Confidence really is key
[6:28] Prepare yourself beforehand and speak up early
[10:25] What does meeting prep look like?
[13:40] Do what makes you feel lucky
[14:47] We explore the NLP anchoring technique
[17:44] “It’s just talking”: Finding a useful mantra to carry yourself through a stressful situation
[19:18] And we are talking about manifestation!
[21:12] Stop shrinking your words!
[23:48] You matter and your voice matters
[26:30] Our examples of words that will shrink your impact
[28:10] Pay attention to your pitch and tone
[29:50] Recap time! Your impact to-do list
[31:28] Let us know what you find helpful
Links and Resources
Our previous episode on building your confidence
Playing Big by Tara Mohr
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
It’s a trope that people leave bad bosses, not bad jobs, but just because your boss is terrible doesn’t mean that you have to quit. We’re coming to the rescue with this episode of the Oh For Food’s Sake podcast, where we teach you how to manage your boss!
We break down the different types of bosses you might work with during your career and how you can start to work better with them by managing upwards. You’ll hear us define what ‘managing up’ is and our four tips on how to bring managing up techniques into your workplace. At the end of the episode, we give you the steps that you can take today to improve your relationship with your boss.
If the topic of bad bosses or managing up has struck a chord with you, come over to our Facebook group or our LinkedIn page to talk to us about it! And subscribe to the Oh For Food’s Sake podcast to stay up-to-date on our latest episodes.
Timestamps
[0:50] Today’s topic: managing upwards!
[2:40] Insecure, indecisive, rambling, micromanaging: What kinds of bad bosses might you meet in your career?
[5:47] You have to maintain boundaries with your boss
[7:15] What is managing upwards? We unpack how you can start to manage up
[10:38] You have the right to ask your boss questions
[14:09] If you can’t bring a solution, bring a problem-solving mindset
[17:15] Don’t shy away from big-picture conversations about communication
[19:18] Tip #1: Identify the underlying fear
[20:45] Tip #2: Appreciate the strengths that your boss has
[22:48] Tip #3: Flex your own style to suit your boss
[23:23] Tip #4: Don’t hide your hard work
[25:23] The concrete steps that you can take now to start managing up
[27:27] If you need to manage up or be managed up - come talk to us!
Links and Resources
Our previous episode on emotional intelligence
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
It’s a situation that far too many mums are familiar with: You take 6 to 12 months (or more) off to have and raise a baby, you walk into the office on your first day back, and even though it’s the same job with the same people, it feels like everything’s changed. You might struggle to readjust and feel sad, bored, frustrated or angry. And it’s not ok! But there’s hope, because it is possible to be a career happy mum.
On this episode of the Oh For Food’s Sake podcast, we chat with career coach Rebecca Amin about how women can have successful, fulfilling careers and have the time and energy to be a mum. Rebecca leads mums through career transitions, which are common after maternity leave. She explains how she helps women to identify what kind of job they want and how they can get there.
We cover some of the common career transition myths and Rebecca gives advice on how to tackle your post-maternity career slump head-on by resetting boundaries and communicating your needs. You’ll also hear what it’s like to work with a career coach and how they can support you through your journey.
This episode is such a great resource for anyone who’s concerned about balancing their career path with their parental responsibilities. You can spread the word by sharing it with someone in your network who’s in this position and make sure to subscribe to the Oh For Food’s Sake podcast to catch future episodes.
Timestamps
[0:47] We welcome Rebecca on to the episode
[1:55] Rebecca’s journey from recruitment into career coaching
[5:02] Did your role change, or did you?
[8:20] If you don’t care about your job any more, it’s not the right job for you
[10:20] What Rebecca does for her clients and how she does it
[13:00] Rebecca’s amazing advice to anyone just about to go off on parental leave
[16:12] It’s ok if it takes you a while to readjust to work
[17:30] And it’s also ok to ask for help!
[18:27] Setting your boundaries with your partner
[20:30] People do outgrow jobs
[21:50] A common problem of trying to reintegrate into your job after maternity leave
[22:53] “The worst feeling to have”: Rebecca outlines a typical scenario that women experience in their jobs after maternity leave
[24:28] It’s too difficult and I’ll have to take a pay cut: The myths we tell ourselves about retraining or switching industries
[29:25] The value that you can get from working with a coach
[31:11] Working with a career coach won’t always mean that you change jobs
[33:26] What steps you can take to pave the way to a career change
[36:08] How Rebecca successfully reset the boundaries at her job
[39:29] Don’t keep putting your needs last
[41:12] Rebecca’s podcast and how to get in touch with her
Links and Resources
Rebecca Amin
Rebecca Amin on Facebook
Rebecca Amin on Instagram
Rebecca Amin on LinkedIn
Career Happy Mums podcast
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Some people are surprised to hear us say that we love the Stage-Gate Process, but we really do! The Stage-Gate Process has so many advantages, from building structure into your development process, to helping you to plan out your new development roadmap months ahead of time. So join us on this episode of the Oh For Food’s Sake Podcast as we unpack all the stages and gates and explain why each one matters.
We begin by discussing our experience with the Stage-Gate Process and note how you can adapt the process while keeping in the main principles to make sure that it fits your business needs. We then cover the difference between a stage and a gate and walk you through the typical Stage-Gate Process you would find for a manufacturer bringing a new food product to market. We share the nightmares you can encounter in the early stage feasibility meetings, plus the creativity and fun that kicks in at the kitchen development stage. And once the product is complete, we touch on the post-launch review and how the insights from one project can be carried over to another.
If you’d like us to cover one of these stages or gates in more detail in a future episode, hop on over to our Facebook Group to let us know! And make sure to subscribe to the Oh For Food’s Sake Podcast to hear more of our food industry insights.
Timestamps
[0:46] Today’s topic: Getting to grips with the Stage-Gate Process
[2:54] What is the Stage-Gate Process?
[4:41] It’s useful…but it’s stressful! Gate 3 dramas
[7:17] Why the Stage-Gate Process? We lay out the advantages of gating project management
[9:27] The Stage-Gate Process can help you focus on the right opportunities and places the right people at the right stages of the process
[13:00] Does the Stage-Gate Process slow down product development?
[14:52] Making a Stage-Gate Process that’s right for you
[16:00] Stages vs. Gates: They’re not the same thing!
[19:00] Stage 0: Identifying consumer need
[22:21] Gate 1: It’s all about feasibility
[26:00] Stage 2: Briefing, and some of the variations in the Stage-Gate Process
[28:00] The point of the briefing process
[29:30] Stage 3: Where the action happens! The kitchen stage of the Stage-Gate Process
[32:08] The retailer-supplier back and forth
[35:58] Gate 3 is a big gate!
[36:45] Stage 4: Factory trials
[39:30] You need to think about what changes when you scale up from a kitchen to a factory
[41:35] Stage 5: Preparing to launch and getting the Marketing and PR teams back in the game
[44:35] Gate 5: Signing off on the launch samples
[45:23] Gate 6: The post-launch review meeting, and turning data into insights
[46:43] The post-launch review is tough on developers
[47:50] The Stage-Gate Process is a cycle
[49:00] Getting your checks in place to help development
Links
Our previous episode on insight
Our previous episode on creating compelling product stories
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How many times a week do you catch yourself saying “Oh no I can’t do that, I’m too busy”? In this episode of the Oh For Food’s Sake Podcast, we’re not going to tell you that you actually do have the time. Instead, we’re sharing the message that being busy isn’t a badge of honour and that you can survive (or even thrive) without being busy all the time.
We explore the social and psychological forces that drive our chronic busyness and how the pressures of working in the food industry can exacerbate the busyness phenomenon. Then we share our top tips to tackle busyness, from delegating tasks at work and in the home, to taking time to rest and reflect on our internal values.
If this episode makes you want to drop your busy badge of honour, head over to our Facebook page and tell us about your anti-busyness pledge! And make sure that you follow or subscribe to the Oh For Food’s Sake Podcast wherever you get your podcasts so that you don’t miss an episode.
Timestamps
[0:44] Today’s topic: Dropping your busy badge of honour!
[1:37] What is your busy badge of honour? Our personal experience of the ‘busy badge’ phenomenon
[4:04] The origins of the ‘busy badge’ and why it might affect women more than men
[8:08] Using busyness to escape from your thoughts and the other psychological forces that drive busyness
[12:15] An extreme example of the intense pressure of busyness
[14:38] Taking time for yourself is modelling good behaviour for your children
[16:28] “I can’t possibly take two nights out in a row”: Yes, you can!
[17:45] Why the busy badge of honour is especially present in the food industry
[20:20] How the pressures of busyness can negatively affect your behaviour
[22:05] Learning lessons from the lockdown
[23:11] Our techniques to drop the busy badge of honour in our personal lives
[25:42] Getting rid of busyness at work to become a better manager
[26:52] Reframe your rest!
[29:45] Be honest with yourself: How much of your busyness comes from you?
[32:04] Change the busy narrative in your mind
[34:08] How we’re going to drop our busy badges going forward
[36:45] Make yourself accountable by telling us how you’re going to drop your busy badge!
Links and Resources
Our previous episode on mindfulness
Our previous episode on finding your purpose
The Guilty Feminist podcast
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Creating a compelling product story is an essential step in new product development because that story is what sells your product to other teams in your company, to retailers and also to your end customer.
Today on the Oh For Food’s Sake Podcast, we’re exploring the ingredients of a compelling product story and sharing our advice on how to get others on board with your new food product. We explain what a food product story should achieve and how to tell that story to others. We also throw in a few tips on overcoming presentation anxiety in those all-important feasibility meetings, which can leave some NPD teams shaking in their boots! At the end of the episode, we give our top tips on creating a food product story that’ll help to convince others to buy into your project.
Please do get in touch with us if you’d like to hear more episodes on the topic of new product development, or if you want more of our tips on gaining confidence and overcoming nerves in the workplace.
Timestamps
[0:41] Today’s topic: Overcoming barriers to create compelling food stories!
[2:20] If you don’t have a great story, you won’t get your project off the ground
[4:05] Actually, we can all negotiate
[5:43] Why is storytelling so important?
[9:20] Using a story to engage your end customer
[11:06] Your NPD team is your business superpower
[14:15] Adapting yourself and your story to the audience in front of you
[16:00] Plant-based products: A great example of the need to use stories and collaboration to get other teams on board with a new product
[20:40] Collaboration is part of your toolkit
[22:05] How to sell your product to a buyer
[24:42] Finding a balance between price points and product needs
[25:40] The new relationship between retailers and manufacturers
[28:30] How to present yourself in internal and external meetings
[29:38] Overcoming presentation anxiety
[31:12] Our key tips on creating a compelling product story
[34:00] Do you want more confidence tips?
[34:35] Get in touch with us via LinkedIn for more advice and materials on creating product stories!
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today we’re taking a step back from the daily grind of working in the food industry to ask a broader question: What is the purpose of your life? This line of thinking used to be reserved for philosophers and hippies but more people are coming to expect a sense of fulfilment, both from their job and in their life, and the food industry is no exception to this trend.
Join us as we explore the ins and outs of a life purpose, tackling big questions like ‘What is a purpose?’ and ‘How does having a purpose shape your life?’. We give you some brilliant exercises to help find your purpose and to get you to think about aligning your goals around your chosen purpose.
Towards the end of the episode, we also touch on the Japanese theory of Ikigai and the sweet spot that springs up when your daily life is in harmony with your overall purpose.
If you enjoyed this episode and would like to hear more episodes from us around mindfulness, self-care and other wellness topics, please let us know, and feel free to get in touch with us on the links below for further information about us and our services.
Timestamps
[1:00] Today we’re talking about finding your purpose!
[3:40] Putting a positive spin on overwhelm
[5:30] A really helpful mindfulness exercise from Dr Rangan Chatterjee
[7:55] We’re all familiar with the firefighting mode
[9:12] An exercise to find out what’s really important to you in your life
[12:55] What actually is your life’s purpose?
[15:08] What it means to live mindfully
[16:03] Knowing your personal values and staying in touch with them
[19:08] “Purpose pulls you into the future”
[22:05] A few ways to get in touch with your purpose
[24:03] The wider life benefits that having a purpose brings
[25:55] Hitting the sweet spot: Ikigai and purpose
[30:02] You have the power to shape your purpose
[31:36] Living life with purpose is a lot better than a life with no purpose
[33:19] Nothing in life is a failure, it’s just a change of direction
[36:15] Our top tips on finding your purpose
Links and Resources
High Performance Podcast with special guest Dr. Rangan Chatterjee
Feel Better, Live More with Dr. Rangan Chatterjee
Ikigai: The Japanese Secret to a Long and Happy Life
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
This week’s episode of Oh For Food's Sake features a very special guest, the mindfulness rebel Amy Polly. Amy joins us for a discussion on mindfulness, meditation, and taking a moment for yourself.
Amy walks us through her journey from working as an accountant to starting her own businesses as a mindfulness teacher and mental health advocate. She dives into her philosophy of demystifying mindfulness and why she believes in explaining the scientifically proven benefits of mindfulness to her clients. We then learn about the mindfulness services that she offers her clients, who include everyone from corporate executives to overwhelmed entrepreneurs.
Our conversation with Amy touches on some really important topics related to mindfulness, such as some of the common misconceptions about mindfulness and Amy’s advice on how to include moments of mindfulness in your busy schedule. We also talk about chat mindfulness has done for us, both personally and professionally.
This episode left us smiling from ear to ear and we can’t wait for you to hear it! Please share your thoughts on mindfulness and tackling the pressures of working in the food industry with us via our Facebook page and make sure that you’re subscribed to the podcast so that you catch our future episodes.
Timestamps
[3:05] Amy introduces herself and her mindfulness rebellion
[4:04] “Let me tell you a story”: How Amy switched from being an accountant to being a mindfulness rebel
[7:15] Amy’s experience of postnatal anxiety and her transition into working in mindfulness and mental health
[9:45] What meditation and mindfulness have done for Amy’s life
[12:35] The root of Amy’s motivation
[14:10] Where the ‘rebellion’ part of Amy’s business comes from
[15:35] There are still so many misconceptions about mindfulness!
[17:42] What mindfulness means to Amy
[21:20] Getting rid of the ‘woo’ factor: We sometimes need to hear the science of mindfulness to encourage us to practice it
[23:30] The stigma around mindfulness
[24:27] Amy’s advice on how to incorporate mini moments of mindfulness in our lives
[27:20] The absolute game changer of daily mindfulness
[29:38] You do have time, you just need to think about what serves your needs
[31:20] The power that you have over your thoughts
[33:15] Are we starting to see a culture shift towards living mindfully?
[35:00] The mindfulness services that Amy offers to her corporate clients
[37:04] Creating a space for senior leaders to be connected and vulnerable
[39:00] …And Amy has a mindfulness mastermind for entrepreneurs!
[40:41] Striving for the long-term change
[42:10] Amy’s plea to listeners: Please keep an open mind about mindfulness!
Links
Amy Polly website
Amy Polly on Instagram
Amy Polly on LinkedIn
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way?
We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our Stress Bucket downloadwhich will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques.
If you have thoughts on stress and working in the food industry, head on over to our Facebook page to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow.
Timestamps
[0:48] Today’s topic: A deep dive on stress management
[1:33] The food industry is a stressful business!
[3:03] Measuring stress levels in the workplace
[5:10] Pressure vs. stress: At what point does stress become unhealthy?
[6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person
[9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives
[11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on
[15:14] Trying to cope with stress by turning to alcohol and food
[17:30] Other stress-related illnesses that you might experience
[18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket
[20:47] Noticing patterns around stress
[22:48] Learning to accept your negative thoughts and building up your resilience
[23:50] We crave dopamine, but it’s not necessarily good for us
[25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress
[27:00] The difference between the stressor and the stress and getting rid of stress from your body
[28:43] What we do to manage stress
[32:52] You need to make time for fun and time for yourself
[35:04] Other resources you can use to combat stress
Links and Resources
Amy's 4 stress busting strategies download
Dopamine Nation book
Burnout: Solve Your Stress Cycle book
The Stress Management Society
British Association for Counselling and Psychotherapy
Happy Mind, Happy Life Podcast with Dr Rangan Chatterjee
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business.
We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies !
If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode.
Timestamps
[0:47] Today we’re talking about quality management! Why does quality management matter?
[1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry
[4:52] Our definition of a quality management system
[5:17] The three core areas of quality management: Quality, safety, legality
[8:35] Quality management isn’t super interesting…but it is really important
[10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run
[12:34] There’s a difference between a BRC certification and accreditation? Yes!
[13:52] Quality management prevents mistakes before a product leaves the manufacturer's building
[15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business
[16:48] The pressure of working in the technical department of a food manufacturing business
[18:45] How quality management can lower business costs and improve your credibility
[20:25] Why your food business should have a QAS: A Quality Attribute Sheet
[22:53] You need to consider in which countries your product will be sold
[24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow
[26:31] Top tip: Always check for GFSI standards on imported products
[27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate!
[30:50] What’s the difference between a product withdrawal and a product recall?
[32:20] Please let us know what you think of these more technical podcast episodes!
[33:15] Your career becomes richer if you start asking questions and getting involved with other departments
Links
Our Quality Management Course on Young Foodies
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
On this episode of Oh For Food’s Sake, we interview Kirsty Barden, a Business Development Manager at MDS, a scheme set up in 1986 to train the next generation of employees in the food industry.
Kirsty starts out by explaining how she got into the MDS programme after graduating with a degree in Forensic Science. She then moves on to tell us about her current role at MDS and the experience that graduates have during their time on the programme, which includes support from the MDS organisation and the chance to make a real difference to the food industry as a whole. She also shares exciting news about a new government grant that will fund apprenticeships on the MDS programme for trainees that don’t have a degree.
Later, we talk with Kirsty about some of the benefits of working in the food industry, from having a satisfying job with real career progression, to being part of an industry that’s highly resistant to fluctuations in the economy. We wrap by learning how to apply for the MDS programme and where to go for further information.
If you enjoyed listening to this interview and want to raise awareness of the career opportunities available in the food industry, please share this episode on your social media profiles.
Timestamps
[0:47] We introduce special guest Kirsty Barden
[1:25] Kirsty explains how she started working with MDS and her transition into a procurement and NPD
[3:21] Kirsty’s switch into education and a freelance role back with MDS that clicked
[5:10] How Kirsty’s story resonates with us
[5:57] How closely does your education need to reflect your interests and relate to your career?
[7:48] Kirsty dives in to explain the background and objectives of the MDS graduate programme
[9:15] What does the MDS graduate programme look like today?
[9:55] A fantastic statistic about the MDS programme and what graduates receive when they complete their two years at MDS
[10:42] A £500,000 apprenticeship budget and how MDS plans to spend it
[11:59] How former members of the Armed Forces can benefit from the MDS programme
[13:56] What we love about the MDS programme
[15:00] Why you no longer need a degree to participate in the MDS programme
[16:58] “Part of MDS is finding out what you don’t want to do”.
[17:57] MDS trainees have a chance to make a real difference in the food industry
[19:58] How many businesses are involved in MDS and how do companies feel about working with their competitors to train graduates?
[23:02] It’s about looking at the industry as a whole
[23:57] Universities, online networking events, case studies and storytelling: Spreading the word about the MDS programme
[26:04] The food industry is more resistant to economic downturn
[26:42] Opening the doors of the food industry to people who don’t know about it
[27:52] Younger workers are seeking career progression and satisfaction
[29:01] Get rid of your five year plan!
[31:12] What challenges are young people facing today when they think about entering the jobs market?
[33:48] The food industry needs to develop an infrastructure to retain talent
[35:53] Empowering, not handholding: The support that MDS gives to trainees throughout the programme
[37:37] How to apply for the MDS schemes and where to go for further information
Links
The MDS training scheme
For further information about the MDS scheme and to learn how to become a member of MDS, email Kirsty at info@mds-ltd.co.uk
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
We can’t quite believe it, a whole year of the Oh For Food’s Sake Podcast! How quickly has that gone? In this special episode we select some of our favourite moments from our most popular episodes for you to enjoy again. Plus we share the unexpected successes the podcast has achieved just in case you have been hiding under a rock!
We would also like to thank you so much for all of your support through this time whether you are new to the podcast or are a seasoned OHFFS listener. Your messages and engagement on the facebook group means the world to us both, to know that we are helping you to make positive changes to your career and working life in this frequently testing industry.
We launch a giveaway in this episode - so head over to our instagram account for more details - or check out our posts on LinkedIn.
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
In this episode of Oh For Food’s Sake, we turn the mic over to host Lucy Wager to hear her story of burnout and career change in the food industry. Lucy’s career has spanned several different roles within the industry and at times she’s faced some tough decisions. If this is the position you’re in, pull up a chair and listen to this informative episode!
Lucy’s food industry career began in new product development, where she quickly bagged a dream role working on a new range of Asian ready meals for M&S Food. She travelled extensively for the job and unfortunately contracted an illness and new food intolerances that wiped out her ability to taste food professionally. She decided she had to prioritise her own health and pivoted to a recruitment position, finding candidates for jobs within the food industry. She loved her new role but started to miss working with food and went on to launch Pudology, a range of indulgent dairy- and gluten-free desserts. However, this eventually led to another moment where she had to know when to quit, as the business faced multiple challenges.
You’ll hear us discuss some of the themes raised in Lucy’s story, from the difficulties of being a food taster to working out how to balance your own well-being against the demands of working in the food industry. If you enjoyed the episode, please get in touch with us and feel free to ask questions to find out more about our story and our expertise.
Timestamps
[0:47] Today, we’re talking career burnout
[1:50] Quitting or failing?
[2:35] Back to the start: Lucy tells the story of beginning her career in the food industry
[3:53] We don’t talk enough about how difficult food tasting is on your digestive system
[5:49] A bout of pre-Christmas food poisoning which led to long-term health issues
[7:07] The impact of Lucy’s new food intolerances on her career
[9:32] Moving over to working in prepped fruit and leaving behind ready meals
[11:17] A huge decision and a new start
[14:38] Lucy’s new perspective on careers in the food industry
[15:56] Moving into a gap in the market
[17:30] Knowing when to quit: How can you tell when it’s the right time?
[18:15] Being a start-up in the food industry
[21:10] Lucy’s role as a problem solver for other food businesses
[22:14] When are you ‘allowed’ to quit?
[26:20] “No, done. Can’t do it any more”.
[27:28] Why Lucy said no
[28:56] Liquidating the business without a plan
[30:00] A grieving period for the old business and starting up a new business
[31:27] Putting yourself first and trusting your gut
[34:07] It’s good to talk about it!
[35:33] If you need food consulting services, get in touch with Lucy!
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business?
In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,
- Handling the constant set back
- Learning how to say No
- Selling their ideas
- Dealing with stakeholders with more authority
- Not enough hours in the day
If you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way.
There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode.
Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients.
She also talks about the common challenges faced by women at the top, along with tips on how to manage those challenges
If you would like to reach out to Nicola you can here on LinkedIn
Or view her website -nicolaskorko.com
The book’s Nicola mentioned are Maxwell Maltz - Psycho Cybernetics and
Tara Swart - Neuroscience for Leadership
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations?
This episode breaks down,
- Dealing with difficult conversations
- How you respond - positive and negative
- Self awareness and tools to slow down
We also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability.
If you would like a copy of the emotions wheel, come and join us in the Facebook group or send me an email amy@amywilkinsoncoaching.co.uk
Here is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful.
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
How would you gauge your current time management at work? Would you say you have it sussed or do you want to hear a few more tricks and tips that could potentially help you be more effective? Today we dive into how to make the most of your time, avoid procrastination and up-level your output.
We break down
- Systems to manage time more effectively
- Time blocking
- Prioritisation
- Delegation
Want to know more about the Pomodoro Technique? Click here to learn how.
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
The roles have been reversed this week as Lucy does her first solo show because Covid has scuppered us recording together. This week is a discussion around the fragilities between relationships with suppliers and retailers. What makes for a better relationship and how can we learn from our mistakes?
Lucy talks about why certain systems and specific instructions may appear to be over cautious but are key to getting things like samples over to buyers in one piece. Plus she shares some of her own experiences from the product development side where things didn’t quite go to plan but what she learnt from this, which could in turn help you.
Together we all share a common goal in these relationships so what are the most important parts to nourish when it comes to this?
If you enjoyed this episode you may also like this one and you can listen here to EP22 Flourishing in the Food Industry with Jo Elsdon
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
This week's episode marks the 10 year anniversary since I burnt out and ended up signed off from work from my senior commercial role in the food industry with chronic fatigue syndrome and fibromyalgia.
Reunited with Lucy, we break down my story to highlight how this can easily happen if you throw yourself into work with a passion that becomes unhealthy. We hope that discussing this first hand could prevent you or someone you know from getting to the point in which I did back then and mitigate the damage that being burnout can cause.
My story covers how to not ignore the warning signs which our bodies shout out to us and that just ignoring them and carrying on could potentially lead you to the same fate that landed me.
Prepare for a heartfelt story of vulnerability as I take off the day mask of coaching clients and running workshops to share how being your authentic and honest self when you reach difficult parts in your life, such as this, is the best way to sustain a healthy career either in your job or business.
If you are struggling or would like to ask a question about this episode then you can do this in the facebook community HERE
Or if you would like to ask me directly then you can send me a message on LinkedIn and I will try my best to help you find some clarity, give you support or point you in the right direction of where you can get help.
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
This week I am flying solo as sadly Lucy can’t join us today as she is poorly, so let me dive in as we need to talk about performance reviews because it is that time of year again and the question is how can you be best prepared for yours?
I break down the steps involved to having the best performance review by being prepared, being present, reflecting on your progress from last year and where you want to take things this year. Are you happy in your current role? Is it still filling you with joy? All of these questions I explore to give you the best information for your upcoming review.
If you would like to try the STAR model and the AID model you can download my worksheets HERE
Adam Creek’s CLEAR objective video can be watched HERE
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For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
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Today’s episode focuses on a really important subject and it is our pleasure to welcome our guest this week, expert and employment law specialist, Lynne Ingram to talk a little bit about her story and how she is now helping people in the workplace.
Growing up on a farm Lynne led a very active lifestyle and after college successfully joined the fire service to become one the very first female firefighters to serve in Staffordshire Fire & Rescue Service. During her tenure here, which eventually led her to a career change 11 years later to employment law, she spent many of those advocating diversity in the workplace whilst also encountering personal challenges as first female.
We hear from Lynne about the legalities in the difference between bullying and harassment, looking at behaviours that might fall into each and when the time to act is necessary. From something as serious as discrimination to something seemingly harmless as “banter” in the workplace, when are individuals crossing the line and how can we decipher between a balance of having a laugh and causing physical or emotional harm.
Lynne also shares her tips on how to empower you to take action if this happens to you and the best way to go around this before it can become a much bigger issue like having to leave your job.
You can get in touch with Lynne via her Linkedin profile
If you would like to learn more about the free workshops run by Freeths solicitors:
- Neurodiversity in the workplace
- The right to disconnect and a new standard of mental health at work
- International Women’s Day 2022 #BreaktheBias
you can find out HERE all about this.
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
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If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
What kind of person are you at work? A Steady Eddie that gets the job done but stays quiet or are you one to push for that promotion or project and work through all the steps to get there?
This episode is all about “raising your profile”. Do you dread the suggestion from your manager at your annual review and struggle as to how you can come out of your shell and do all the things required without being overbearing?
We break down these key areas and give you the tools to reach those goals with,
- Strengthening your relationship with influential people
- Asking for more work or more challenging projects
- Empowering you to ask and get what you want
- Volunteering and not letting others put you off
- Getting a mentor or coach
If you need some help with goal setting for this year we did an episode HERE all about this.
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
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If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Today we are joined by Marketing Consultant, Sasha Dutta who has over 15 years of experience working for several top brands in the corporate food and drink industry. After having a break from her career when she had her children she decided to return to work by setting up on her own and is now a Consultant specialising in social media for food industry entrepreneurs and budding startups.
Sasha explains how she uses her corporate and traditional marketing experience to create strategy for her clients and couples this together with creating engaging, insightful and interesting social media posts all whilst educating her clients in how to use social media to their advantage and create the best results. She shares tips on how to show up consistently, building your network when you first start out to strategy with running a facebook group.
We also discuss again one of our main themes to the podcast of juggling parenthood with running your own business and this week Sasha shares some great tips on what works well for her, her business and family.
Sasha is an ambassador for Food Hack London joining when she started her business, click HERE to view more details. Join the Food Hack UK facebook group to connect with food and drink entrepreneurs.
Check out her facebook group The Foodpreneurs Social Media Collective if you are looking to build your brand through social media in the early stages of your business.
And the Food Hack UK facebook group which is also for food & drink entrepreneurs.
To connect with her you can find her here on Linkedin or Instagram
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
If you enjoyed this episode then we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Kicking the start of 2022 off with this planning episode on our best advice in how to set goals for yourself in the year ahead. What are the most effective tools and techniques to achieve them and how can you be kinder to yourself so that these goals seem more easily achievable and easy to commit to?
Can you look at your goals in the perspective of what season your life is currently in and what values are circling around that? Are your business or personal goals aligned to these values in order for you to create enough drive and momentum to sustain yourself to the finish line and see success?
We also treat you to a mini coaching session as Lucy asks what do you do when your goals conflict with one another and what do you prioritise in particular when it comes to balancing your business or career with your family.
It’s not too late to get planning so here are some recommendations as we mentioned for 2022 planners and diaries.
The 6 minute diary
Inner Queen Diary
If you want to learn more about setting smart goals you can find out more in this Mind Tools article
We mention a fantastic book by James Clear called Atomic Habits which is a comprehensive and practical guide on how to create good habits.
If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE
If you enjoyed this episode then we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
In our last episode of the year we break down ways in which to look after your wellbeing during the Christmas season. Whether you are working or not working, entertaining for your family or just having a quiet affair, this time of year can add unwanted pressures which can send us very quickly into that all familiar festive frazzle.
From our experiences working over Christmas we share insight on how to embrace a healthier mindset and make the most out of being at work. Or if you are lucky to be at home how these three things are your best friend when it comes to your wellbeing toolkit.
- PREPARATION
- DELEGATION
- PLANNING
We would love to hear your stories about how you are planning to approach this Christmas
in our facebook community, come and say hello HERE
Wishing you the most wonderful Merry Christmas and Happy New Year, see you in 2022!
If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
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If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
From feasibility to strategy meetings, we all have to emerge from our cosy work persona to deliver that bad news of “I’m sorry we need to put the launch date back”. Working with suppliers and colleagues can be extremely challenging at this time so how can you prepare to be your most confident self and get the most from others in these meetings?
We break down the three key tools to handling them in the best way
- MINDSET
- ACTIVE LISTENING
- ACTION PLAN
Amy shares her coaching perspective of how to prepare through these three pillars and how important it is to listen to others to earn their respect to achieve that constructive outcome.
Lucy also shares a fascinating podcast of an American ICU Physician who now trains people in how to manage and deliver difficult conversations that could be of use to you, listen HERE
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following us HERE
If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Hybrid working has blossomed since the pandemic and many of us are now faced with new challenges across the industry. We discuss how this is affecting us from things like recruitment to things as simple as meetings, weighing up the good against the not so helpful on both sides from employee to employer.
How does hybrid working from an office situ to working remotely fair up with productivity? Are we still working as effectively and what seems like endless Zoom meetings forcing us to become over managed or worse invisible at times?
We look at
- Office team VS remote team
- Tastings and product development
- Recruitment opportunities
- Online meeting tools and etiquette
- Working boundaries
- Areas of the industry that cannot work as hybrid
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Amy takes the expert point of view on today’s conversation having been an insight manager in chilled foods and we break down how the understanding of insight can be overlooked through either fear or misrepresentation.
For example, could the reason for a drop in sales of ready meals during lockdown be because people were to fearful of going shopping or can we unravel it further to the true human emotional reason of us just wanting to cook for ourselves because we had more time at home than our once busy and hectic lives that suited a ready meal so aptly.
We discuss how everyone is accountable for making sure that consumer insight is at the heart of all decisions taken, especially with NPD and new propositions; and how it is the responsibility of both Insight and NPD leaders to make sure these two work in harmony. We both admit how we really struggled to understand the difference between data and insight earlier in our careers and what we wish we had known sooner
If you found this episode then we recommend you take a listen back to Episode 8 all about filling your innovation tank up as this links very closely with insight, listen to it HERE
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
In this week’s episode, we have a wonderful conversation with Joanne Elsdon who is Head of Food at one of the UK’s largest Food Manufacturers and also co-founder of the Food industry mentoring scheme “Flourish in Food”.
We talk to Jo about her varied career in Food which spans across manufacturing, retail and freelance consulting – and she shares with us the things she wishes she had known earlier in her career. She tells how she and two Food industry colleagues founded the “Flourish in Food” mentoring scheme during the first UK Covid lockdown, born out of a passion for encouraging the development of new talent in the industry.
In addition to her busy work life, Jo shares some of her well being tips of what she gets up to outside of this including her adventurous cold water dips to simple and relaxing things such as switching off and enjoying some reality t.v which let’s face it is so necessary from time to time!
It was such a pleasure to chat to Jo and we hope you enjoy this episode as much as we did.
Visit the Flourish in Food website HERE
Get in touch with Jo via linkedin HERE
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
As a woman in the food industry do you feel held back compared to your male counterparts?
This week we review some very interesting results from a recent survey conducted by 135 women working in food on their opinions on being a female in an often male dominated environment and how it affects their everyday, promotion opportunities and the general pressures of societal influences of “having it all” as a woman.
From these results we want to raise awareness of how it seems the imbalance in some sectors is still very much prevalent and that we still have a long way to go for women to feel and truly have equal opportunities in the Food industry.
If you would like to download the full report then you can get it here
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
20. Boosting Creative Confidence
Today we dive into boosting creativity in the workplace, is it something we all can put our hand to or is it just for certain few of us? We discuss the contrast between being creative as children to adulthood and how even the least seemingly creative jobs can still be creative. What things can we do ourselves to boost this string in our bow to gain better confidence in this area?
Again we give you our top 3 tips, which involves getting out of your comfort zone and asking different people different questions. Let’s find a less stereotypical version of creative as some of us are just getting things done and let’s face it forgetting to have fun in the process!
If you haven’t listened to our previous episode on Letting Go of Perfect then we would highly recommend if you feel you are struggling with delegating or outsourcing, plus see Amy’s blog post here on it too Amy's blog post here
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
In this episode we delve into the reasons why it is so important to ask for help and where possible, outsource, delegate or push back on certain tasks. Whether it is just about freeing up your time to take on more enriching work that aligns with your zone of genius or in that having help empowers you to take more time in the CEO role of your business to aid in positioning yourself as a leader and helping you to grow your success.
We discuss the close relationship of delegation with our own inner perfectionist and how letting go is one of the hardest things for us to do. Our recent poll results state a staggering 65% of people admit to being perfectionists, so how easy is it for us to actually let go and allow someone else to do the job for us without feeling like it’s quicker for us to do it ourselves?
If you haven’t listened to our previous episode on Letting Go of Perfect then we would highly recommend if you feel you are struggling with delegating or outsourcing, plus see Amy’s blog post here on it too Amy's blog post here
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
18. Letting go of perfectionism
Today we break down the idea of perfectionism from how we manage this in our work when it comes to completing a task or project. When is the right time to say enough is enough or do we risk perfecting until it becomes over done and potentially spoiled?
We discuss letting go of perfectionism and creating a new mindset of making a task“good enough” which in turn could free you of vital time and energy better spent in your business or job to advance you further. Do others really value how much time we put into each task if we are trying to perfect all the time or can we just own this new mindset of good enough and feel comfortable that your client or boss is happy with the good enough job that you are doing?
For more information on letting go of perfect, see Amy’s blog post here Amy's blog post here
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
17. How do we attract new talent to the Food industry
Each week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this week's episode, we discuss the possible ways to attract new talent into the food industry. As you’ll hear from listening, Lucy and I are both really passionate about getting new talent into this industry, we feel there’s a lack of understanding throughout our society as to what it actually means to work in the food industry - it’s not all chefs and fry cooks!
We talk about how we could use schools to raise awareness following our successful LinkedIn poll, if big businesses are doing enough in terms of offering opportunities and how working for a company that makes you feel good gives you more purpose and higher job satisfaction. Like any brand, this industry needs to raise its own awareness!
Lucy and I are carrying on the conversation, as guest speakers during Food Matters Career Week, which is running 23-25 November 2021. Details can be found here
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
Every week, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
Today we talk to the ever-inspiring Justin Gilchrist or long suffering entrepreneur who is now the Founder & Head of Growth at Wellbox. Justin pivoted during the pandemic in a big way, starting WellBox to serve the new needs of consumers living and working at home full-time. We talk all about finding the creativity to work within your means whilst thinking outside the box, how being grounded in your personal life can lead to fresh ideas and the strength in delegating tasks and building a strong team.
If you’d like to connect with Justin you can find him on LinkedIn
And if you're interested in WellBox, you can find out more by visiting their website
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
15. How To Build Your Network
Each week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode we discuss networking, how to use it to potentially further your career and how important it can be. Typically a word that can strike fear into many of us who’ve endured countless events and icebreaking activities but networking doesn’t have to be a joyless activity. If you use your network to its full potential and forget the bad experiences of the past, it’ll help you grow a network of other like minded individuals.
We’ll share our top tips for networking which include mapping out your network using a spreadsheet or list, paying forward your information and befriending ‘super-connectors’.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
14. Balancing a Career And a Family
In this episode we answer another listeners question by discussing the juggle of being a parent or carer and how to find the balance between them and your work.
Lucy opens up about her traumatic pregnancy for her first born, who turned out to be a very happy sleepy baby, allowing her to sail through keeping a healthy connection with her business whilst taking on motherhood head first. However, having a different experience when it came to her second, in overestimating her capacity by taking on a large factory transfer in her business, moving house plus renovating all whilst still being pregnant. She reminisces about her learnings between the two experiences at the early stages of her children's lives.
I open up about my mental health dip following the birth of my daughter and how I look back and know what would have helped me rebalance between the new role of mum and my corporate leadership role which I valued and enjoyed so much before (and after) becoming a parent.
Moving on to managing the new dynamic between running your home, to your relationship with your partner and how to make things easier and the importance of working as a team.
We are no means experts at this because, let’s be honest - we’re all just winging it! So if you have hints and tips that you would share with us, we would love to hear them and share them in future episodes. Do get in touch.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
13. How To Stop NPD Being Overlooked
In this episode we break down this hot topic for discussion from one of our lovely listeners and speak out from our own experiences from small, medium and large manufacturers.
Working in NPD and Innovation can be challenging as you are constantly driving change through a business and finding a way to bang the drum within the organisation effectively to drive this change can be hard, but not impossible.
Structured procedures in medium to large manufacturers can sometimes cause a strain on creativity within the NPD process by being too restrictive, meaning smaller businesses benefit from having free rein but this can become a challenge as they start to grow and need better processes.
We offer our top three tips for driving the NPD agenda and getting your new ideas and propositions the recognition they deserve.
We have partnered with Gail Francis to provide mentoring workshops for NPD teams. For more information on this, see our post on linkedin.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
12. Tips For Starting a Career in Food
In this episode we take ourselves back to the beginning of our careers in the food industry. If you are just starting out in the industry and are not sure where to begin then this is the perfect listen for you. If you want to support others starting out, it’s also worth a listen.
Lucy opens up about her leap from the Midlands, having grown up and attended Uni there to landing her first job working in a concept development role in Lincolnshire to next discussing her first hiccups at Sainsbury’s in retail. Whilst I share my different path of a placement year in New Zealand in a Catering business before moving into a technical role after university and ending up working across a multitude of functions in my career.
We take you under our wing and share tips on how you might want to explore different areas of the business, from a retail, commercial and manufacturing point of view, to get an idea of the elusive “bigger picture” from the start. Plus a small list of things we wished we had done when we first started, all so you can have the very best start to diving deep into your new career in food!
Here is the link for the mentoring scheme we mention - flourish in food
If you are interested in joining the seminar which we will both be speaking at in November here are the details - Food Matters Live careers week
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
11. The Things We Wished We Had Known With Gail Francis
In this episode we invite Gail Francis, a fellow food industry creative expert, to join the conversation. After connecting with Gail on Linkedin, we quickly discovered she had followed a very similar path to working her way up the ladder in the food industry, taking on roles with more responsibility but this ending up being to the detriment of her own health. We talk about how she overcame these hurdles and carved out a career doing what she loves.
Gail’s career has a real breadth to it, from starting as a technologist at Campden to becoming a Global Commercial Director working with the large Food Service brands. Gail is a foodie creative through and through but learnt the hard way that creativity alone is not enough to have a great career in Food. These are some of the many things “she wish she had known”:- that emotional intelligence, building your tribe and people are what make for success.
We also have a very exciting announcement to make, that we will be joining forces to offer you something which blends all of our experience together. Listen to the full episode to get all the details and if you are interested, please get in touch with us via linkedin for more information.
If you enjoyed the interview with Gail and want to get in touch with you can reach out to her on LinkedIn
She also can be reached via her business website -aboutturnthinking.co.uk
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
10. Innovation Mindset With Simon Allison
Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode, we’re talking with Simon Allison. Simon began in the food industry as a retail food technologist in 1996 and has worked for Marks & Spencer, Sainsbury’s Supermarkets, Innocent drinks, Pret A Manger and Waitrose & Partners. Throughout those 25 years the common thread has been food, new product development & innovation, and people.
Simon combines his food technical knowledge & experience, with NLP and his understanding of the 6 i’s of innovation to his new venture “food4innov8ions” - his consultancy which aims to enable small and medium sized businesses to be innovative and to thrive.
Lucy’s path has crossed with Simon’s a few times over the years and this conversation is a real treat following last week’s episode on growth mindset.
We talk to Simon about the technical innovation work he’s been involved in over the years and what he plans to do with his new innovation consultancy. We also talk about how it’s important to make use of your network and knowing the difference between having a network and “networking” and knowing that it’s important to get the perspective of those with a contradicting opinion to your own as sometimes we need information that’s not from our own mind or inner circle.
If you enjoyed the interview with Simon and want to get in touch with you you can reach out to him on LinkedIn
Also he can be reached through his business website - food4innov8ions.com
And here’s a link to theSix i's innovation website, which we discuss throughout the episode.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
9. Why Your Mindset Matters At Work
Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode, we’re talking about the Growth Mindset. The concept was created by Carol Dweck in the 1980s, a growth mindset is having the belief that your intelligence and talents are always growing and developing. The opposite of this is called a Fixed Mindset which follows the belief that your talents and traits are fixed and it’s not effort and perseverance that creates success. We talk all about developing new talents, how you can teach an old dog new tricks and how to handle your mindset if setbacks occur. The food industry is a place where you’re constantly faced with new challenges and trying to innovate, which is a fantastic place for a Growth Mindset to develop!
Some of today’s content was inspired by a webinar Amy recently attended hosted by Sarah Ellis, the Co-founder of Amazing If.
We’d love to know what your experiences of a growth or fixed mindset are, have you noticed either of these traits in your workplace or social life? And have you ever changed your lifestyle to adopt a growth mindset? Let us know on social media on instagram or LinkedIn
On our next episode, we’ll be talking about technical innovation and how it fits in with a growth mindset with our special guest Simon Allison who has previously worked at Marks & Spencer, Sainsbury’s Supermarkets, Innocent drinks, Pret A Manger and Waitrose & Partners. He will be talking to us about his new venture food4innov8ions .
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on
instagram or LinkedIn
8. Filling Your Innovation Tank Up
Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode we’re talking about innovation and how important it is in the food industry, this word is thrown around so often in our industry sometimes its meaning is a little lost. Innovation is often about providing solutions you didn’t know you needed and solving problems you don’t yet have awareness of. Many big organisations often drown in the wealth of data available to them and get stuck on innovation if the new idea doesn’t immediately seem commercially viable when in actuality a truly innovative idea would have no data available to support it as it doesn’t exist yet! We also discuss how important it is to look outside your industry for innovation, finding outside influence early on in your career and its importance and how innovation is based on insight.
We’d love to know what your experiences of innovation are, where you’ve seen something truly innovative or what you think of when you hear the word innovation. Let us know on social media Let us know on social media Amy on linkedin or Lucy on linkedin
Here’s the link to the book mentioned in the episode - Alchemy: The Surprising Power of Ideas That Don’t Make Sense by Rory Sutherland
On our next episode, we’ll be talking about growth mindset, taking risks and jumping headfirst into a big challenge!
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
- Failing Forward With BBC Apprentice Finalist Camilla Ainsworth
Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode, we talk with Camilla Ainsworth who was a finalist on BBC’s The Apprentice in 2018, making her the youngest finalist ever, aged just 22. Following her success on the show, Camilla impressed the CEO of Holland & Barrett who put her Mylkplus brand into 645 stores nationwide. With Camilla’s youthful success, she has not had it easy and opens up about her own mental battles. We talk to her about Imposter Syndrome and how she’s sometimes felt out of place as a successful, female entrepreneur from Blackburn. Camilla also shares her ‘Failing Forward’ approach to business, thriving on new and unknown challenges and how she stays on track with her wellness through her morning routine and regular exercise.
If you want to follow Camilla you can on Instagram, Twitter or LinkedIn
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
6. Stop Imposter Syndrome Holding Your Career Back
Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode, we discuss imposter syndrome and all the avenues in which it can disrupt your life. One of the big problems that comes with imposter syndrome is procrastination which Amy had to deal with whilst planning this episode, oh the irony! 70% of people suffer from imposter syndrome at some stage of their lives and we break down what this can look like and perhaps where it might originate. There are people you’ll see on a day to day basis who will feed your imposter syndrome whether they know it or not and as we’ve discussed in a previous episode ‘fake it till you make it’ actually feeds into imposter syndrome as well. We also break down how our childhood can affect our future selves, and how seeing imposter syndrome in others as a child may lead us to believe it’s normal and will affect the way we develop.
On our next episode, we’ll be talking with Camilla Ainsworth who is a business consultant and the youngest ever BBC Apprentice finalist. She’s really inspiring and bubbling with confidence and energy but faces the same issues as the rest of us so it’ll be great to talk with Camilla about how she deals with these issues.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
5. Build Your Confidence to Build Your Career
Each week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode ‘Build Your Confidence to Build Your Career’ we discuss our inner confidence, how we’ve lost it at times and how we approach different situations to increase our confidence. ‘Fake it till you make it’ may seem like a good idea at the time but this can quickly lead to imposter syndrome and only helps you pretend to be confident. We both believe confidence is a skill that can be learnt and isn't just a personality trait, of course, some people are more confident than others naturally but hopefully, some of our tips will help you grow your inner confidence. We discuss visualisation, anchoring, building your confidence tool kit, grounding yourself and how important it is to reframe your past failures as something to learn from and not to fear.
On our next episode we will be delving deeper into imposter syndrome and how to stop it holding your career back.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us on @oh_forfoodssake on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoach
For food industry consulting from Lucy you can find her @outtolaunchnpd
See you next time!
4. Bouncing Back with Foodie Founder Jayne Hynes
Each week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode, “Bouncing Back with Foodie Founder Jayne Hynes” we discuss resilience and hear her story of starting Kiddyum, a food brand focused on healthy frozen ready meals for children. Jayne was a Chartered Surveyor prior to her career in the food industry, as a self-proclaimed foodie she admits that having children got her thinking more about nutrition and what goes into our children’s food. She noticed a gap in the market for truly healthy frozen kids food and thus, Kiddyum was born. Starting her own business wasn’t without its hardships, after being rejected countless times, getting turned away from major food retailers and remortgaging her home she had to be resourceful to get noticed. On her way to starting a new food venture, Jayne preaches that internal optimism will get you through, how important it is to celebrate the high points when they come and that being a Mum is still her biggest success.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us on @oh_forfoodssake on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoach
For food industry consulting from Lucy you can find her @outtolaunchnpd
See you next time!
3. Five Top Tips For Building Resilience
Each week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way.
In this episode “Five top tips for building resilience” we discuss the perils of burnout and the best practices to prevent you ever reaching this point in your working life. Having burnt out in my professional life, I share how easy it is to wear the mask of being ok around colleagues and what the power of vulnerability can do. Lucy learnt the hard way how to be resilient after an illness nearly ended her career in the food industry and then has more recently bounced back from taking the huge decision to liquidate her business. Together we share how important it is to stay self aware and accountable and how doing something is better than doing nothing when it comes to your mental and physical health.
To support you with this, I have also created a free “How to Avoid Burnout” guide which has even more practical tips. Download it here.
On our next episode we have the pleasure of welcoming our first guest, Jayne Hynes, the founder of Kiddyum as she talks more about how she’s navigated her way through starting her own business in the food industry.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us on @oh_forfoodssake on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoach
For food industry consulting from Lucy you can find her @outtolaunchnpd
See you next time!
2. Reframing Resilience
In today’s episode, Amy and Lucy talk about what resilience means. Although widely thought to be the ability to soldier on through difficulties, regardless of how you feel, resilience is something much softer. Resilience is looking after yourself, asking for help, and voicing when you feel overwhelmed.
Being resilient means having emotional awareness, having support around you, noticing the negative thoughts, and taking a step back to ask yourself what another person would have done.
This conversation dives deep into several issues, including why everyone needs a coach and whether a person’s resilience is determined by gender.
If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating.
You can follow us here on instagram
If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn
For food industry Consulting from Lucy you can find her here on instagram or LinkedIn
See you next time!
In our very first episode we open up about our own personal journey’s and careers in the food industry so you can get to know us better from the get- go. We explore from where we first met as colleagues to the high’s and low’s and ultimately to where we are now co-hosting this podcast for you.
Lucy discusses her experience, having left her career in product development, to set up a new plant-based business, which is now closed, but has led her to a fantastic new path in consulting for other food industry businesses.
Amy discusses her struggles from working her way up to senior management, which eventually brought her to breaking point with a health condition, to where she is now, as a coach and facilitator for the food industry sector.
We both LOVE the food industry and hope that our stories are the best place to start you on our podcast journey as we explore ways to help you in your career.
Don’t forget to rate and review, we appreciate your support! Give us a follow also on instagram @oh_forfoodssake
Introducing our brand new 'Oh For Food's Sake' podcast co-hosted by us, Amy Wilkinson and Lucy Wager. Bringing you fortnightly episodes on Thursdays, launching on 1st April 2021.