Oh For Food's Sake

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. Timestamps00:00 Supporting Gen Z in Remote Work06:36 Gen Z: Bridging Generational Gaps07:21 Empowering Through Contextual Understanding11:48 Empowerment Through Structured Support18:32 Understanding Gen Z Motivation21:21 Regular Feedback & Nurturing Essential25:19 Fostering Mutual Understanding at Work27:40 Bridging Gen Z and ManagersLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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.”Timestamps0:01:55 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 Production00:07:10 Brand Evolution: Me Too Foods to Ramona's Rebrand00:08:37 Breaking into Retail00:11:14 The Challenges of Building a Brand & Customer Loyalty00:13:19 Personal Resilience: How to Keep Going Despite Setbacks00:16:35 Factory Culture: Quality, Teamwork, and “Love” in Production00:20:17 New Product Launches: Ramona's Latest Dips00:23:04 The Lows: Product Flops and Facing Failure00:25:28 Profitability and Practical Advice for Food Startups00:27:24 Women in Food: Mindset, Leadership, and Self-Belief00:32:13 Balancing Work, Parenting, and Business Realities00:37:18 Where to buy Ramona's products and how customers can connect directly.00:38:37 Wrap Up and OutroLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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.Timestamps00:12 – Introduction and purpose of the episode01:25 – Why people want to change job functions02:13 – Amy's (very non-linear) career path04:19 – Common reasons for pivoting: boredom, burnout, new life stages07:28 – Discovering what lights you up at work08:49 – The importance of networking and “day in the life” insight11:54 – Negotiation skills (and the secret everyone negotiates)13:13 – Recognising your own strengths and being brave14:11 – Mindset: sometimes you need to “feel the fear and do it anyway”16:24 – Overcoming internal and external barriers to changing roles18:20 – Getting the right support: mentors, coaches, advocates21:00 – It's never too late (or too early!) for a career change21:46 – Outro and listener invitationLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 Industry00:01:30How GLP1 Drugs Work00:03:59 Appetite, Food Noise & The Human Side00:06:53 Broader Societal Implications00:09:56 Demographics & Accessibility00:13:32 What Does It Mean for Food Businesses?00:17:01 Product Innovation & The Future of Treats00:21:48 Wrapping Up & Call to ActionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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.Timestamps00:00:00 - Transition into consultancy and its perks00:01:27 - Understanding the role of a product development consultant00:02:52 - The varied nature of consultancy work00:05:11 - Lucy's passion for the process side of product development00:09:07 - Day-to-day examples of consultancy work00:14:31 - Differences between interims and consultants00:18:17 - What businesses should consider when hiring a consultant00:21:32 - Challenges and rewards of being a consultant00:24:06 - Building and utilising your networkLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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/pdpWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 benefits0:01:36 – 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 LinkedIn0:05:25 – The importance of personal branding and interaction on LinkedIn0:06:15 – 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 out0:14:25 – Inspired tips for engaging content creation0:17:17 – 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 LinkedIn0:27:18 – Encouraging listeners to challenge themselves on LinkedInLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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 Industry31:17 Food Data Transparency Initiative Progress36:01 Seasonal, Local Food Benefits38:05 Incentivizing Sustainable Food Practices42:53 Unexpected Rise to ESG Leadership46:20 Integrating Retail Systems Challenges48:13 Sustainability vs. Competition Barriers50:34 Episode ConclusionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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.Timestamps00:00 Understanding Trends vs. Fads04:51 Exploring Micro Trends in Bubble Tea07:13 Functional Health's Trending Impact11:05 "Revolutionizing Food Product Development"13:38 Evaluating Edible Packaging's Viability18:08 Menopause and AI-Sustainability Insights19:30 Structured Team Idea WallLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 Challenges03:28 Collaborative Course on Brain Functionality07:35 The Importance of Creative Incubation09:29 Sleep Deprivation in Food Industry14:22 Fun, Structured Team Ideation17:35 "Boost Creativity with Cross-Brain Exercises"20:34 Failure as a Growth Opportunity24:36 Harnessing Effective Ideation Frameworks25:15 Closing Thoughts and Connect with Us.Links and Resources:Other Creativity Related Episodes:Boosting Creative Confidence in the Food Industryhttps://ohforfoodssake.co.uk/2021/10/28/boosting-creative-confidence/Filling Your Innovation Tank Up - Oh For Foods Sakehttps://ohforfoodssake.co.uk/2021/07/08/filling-your-innovation-tank-up/"Innovation Mindset with Simon Allison | Learn and Growhttps://ohforfoodssake.co.uk/2021/08/05/innovation-mindset-with-simon-allison/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 series00:06:31 - 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 individuals00:17:27 - Addressing misconceptions about neurodivergence00:18:18 - Legal obligations and practical strategies for workplaces00:21:00 - 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 neurodiversityLinks and Resources:My User Manual on Amazon: https://amzn.eu/d/6lFYth4Other 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/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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 effectiveTimestamps:[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 stepsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 listenersLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 balanceWhether 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 RemarksLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 remarksLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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/fearlesswomenFearless Women Webinar Registration https://foodies.fearlessfoodies.co.uk/webinarOh 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/ohforfoodsakeLinkedIn: 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 resourcesLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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.Timestamps00:00:16 - 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/ohforfoodsakeLinkedIn: 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.Timestamps0:00 - 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 relatability58:20 - Team dynamics and collaborative culture at The Collective 1:04:10 - Conclusion and call to actionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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.Timestamps00:00 - 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 2024Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: 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 Stamps0:00 Intro to Episode1:20 OFFS Music Intro2:02 Bobby Intro11:28 Lucy talking about morning session12:08 ROQUETTE on conference13:41 Max Grell from Blakbear16:58 Tracegains 25:14 Sponsor talking26:49 Daria on conference29:14 Susan Arkley31:15 Ruth Dolby33:19 Mezze Ad33:41 Lucy intro to Chris Elliot34:39 Chris Elliot Talk49:00 Lucy intro to Nik Watson49:17 Nik Watson on conference51:05 Nik Watson Talk1:07:00 Lucy End of EpisodeLinks 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/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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 managedWe 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/ohforfoodsakeLinkedIn: 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 InformationLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 experiencesLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 actionLinks and Resources:Link to Mmmake Your Mark Campaign: https://www.igd.com/Social-Impact/Articles/Mmmake-Your-Mark-campaign-toolkit/50316Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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- [02:37] The Dominator: Characteristics and management strategies- [05:04] The Multitasker: Keeping them engaged and productive- [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 supportLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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.Timestamps00:02 – Introduction to guests05:10 – Importance of reducing household food wastage12:45 – Introducing “Full-Freezing” methodology20:30 – Dispelling myths regarding safe storage methods27 :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 interactionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 Episode1:19 – Explanation of Arne Dietrich's Quadrant Model2:08 – Deliberate and Cognitive Creativity3:30 – Example: Developing "Supernatural's"5:01 – The Importance of Iteration in Creativity6:37 – Using Data and Gap Analysis in Creativity7:23 – Deliberate and Emotional Creativity8:01 – Consumer Behaviour Changes During COVID-199:00 – Spontaneous and Cognitive Creativity10:11 – Example: The Invention of the Microwave12:12 – Spontaneous and Emotional Creativity13:17 – Unlocking Creativity Through Extracurricular Activities14:10 – The Neuroscience of Creativity15:30 – Methods to Foster Creativity in Teams16:20 – The Value of Diverse Thinking in Problem-Solving17:30 – Conclusion: Embracing Different Types of CreativityLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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.Timestamps00:00 - 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 podcastLinks and Resources:Julianne Ponan Ted X Talk: https://youtu.be/ZqSHMsQt7Yo?si=9kKiL0NyCv06lCxeJuliane Ponan Website https://creativenaturesuperfoods.co.uk/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 teamsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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/ohforfoodsakeLinkedIn: 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.Timestamps02:30 Discussing stakeholder management and overcoming barriers07:50 Georgina's journey and new skills in product development13:20 Simply Lunch's expansion and digital transformation20:45 Importance of communication during periods of change26:35 Lucy's experience with new system implementation challenges32:20 Simply Lunch's sustainability initiatives40:15 Balancing convenience and health in food offerings48:30 The role of specific ingredients in product development55:45 The significance of transferable skills in career growthLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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:- [00:00:00] Introduction to the summer rewind and the importance of time management.- [00:02:06] The challenge of working alone and managing time in a hybrid work environment.- [00:03:22] Basics of prioritizing tasks and organizing to-do lists.- [00:06:10] Overcoming overwhelming feelings with segmented to-do lists.- [00:07:39] The impact of procrastination and methods to combat it.- [00:09:00] Sponsor acknowledgments and appreciation for Dama Ingredients and Simply Lunch.- [00:10:45] Introduction to the Pomodoro Technique and its benefits.- [00:12:03] Importance of time blocking and focusing on creative headspace.- [00:15:27] Strategies for prioritizing and categorizing tasks.- [00:16:41] The do-delegate-ditch technique for effective task management.- [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/ohforfoodsakeLinkedIn: 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 intelligence03:17 - High EQ vs. high IQ in the workplace05:37 - Evolutionary reasons for emotions; using EQ to manage responses08:32 - Benefits of emotional intelligence for individuals and teams10:18 - Lack of EQ in food industry leadership12:46 - Top tips for improving emotional intelligence17:08 - Personalised nature of EQ and its broader impact17:37 - Episode wrap-upLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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.Timestamps00:00 Intro02:24 Definition of growth mindset vs fixed mindset04:23 How a growth mindset affects children's learning05:29 Switching between fixed and growth mindsets08:33 Perfectionism as a fixed mindset trait09:15 Handling criticism and feedback11:32 How growth mindset manifests in the food industry13:10 Sponsor break14:13 Importance of reflecting on project learnings15:16 Practical tips for developing a growth mindset17:12 Fostering a growth mindset culture in your business18:06 Wrap-up and outroLinks and ResourcesWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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.Timestamps00:00:00 - Introduction and background on the topic of perfectionism00:02:16 - Lucy and Amy share their experiences with perfectionism in their careers00:05:40 - How perfectionism can hold us back and prevent us from focusing on what really matters00:07:44 - Sponsor break00:09:03 - The importance of recognizing when perfectionism is holding us back00:10:08 - Top tips for letting go of perfectionism00:13:12 - Trying new things and being okay with not being perfect at them right away00:15:32 - Wrap-up and encouragement for listeners to let go of perfectionismWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 episodeIntroduction and welcoming guests April Dear and Kirsty HenshawApril Dear shares her journey from working in kitchens to managing a team at AsdaKirsty Henshaw discusses starting her business and the challenges facedBalancing successful careers with being parents and finding support systemsRedefining success and finding personal happiness and satisfaction in work and lifeThe journey to leadership and the transition from doing tasks to leading a teamThe importance of therapy in building confidence and showing vulnerability in the workplaceBuilding a genuine personal brand and the importance of authenticityRedefining failure and focusing on small successes amid setbacksEmpowering the next generation in the food industry through advertising job roles, supporting women returning to work, and mentoringThe need for more education on nutrition and food in schoolsPersonal experiences of failure and the determination and resilience needed to overcome tough situationsUnderstanding one's strengths and weaknesses in career development and the value of self-awareness and emotional intelligenceClosing thoughts and wrap-upWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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.Timestamps00:00:00 - Introduction to Dave Christie and his background00:05:15 - Dave's early entrepreneurial days and school anecdotes00:10:30 - Social support for entrepreneurs: Facebook groups and meetups00:15:45 - The crucial role of resilience and learning from failure00:20:50 - Discussion on Dave's businesses: Take on Goliath and environmental tech00:26:10 - The importance of clear communication in the workplace00:31:00 - Teaching children resilience and the value of failure00:35:20 - COVID-19 as a catalyst for change and forming new habits00:38:10 - Nuances between coaching and mentoring00:40:30 - Amy Wilkinson wraps up the episodeWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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:- [00:01:00] Introduction to the episode and key themes.- [00:03:30] The essence of coaching in teams and its long-term benefits.- [00:08:15] Integrating coaching into company culture.- [00:23:30] Understanding and respecting individual differences in high-performing teams.- [00:28:00] Building trust, clear communication, and mutual respect.- [00:33:15] Addressing areas for improvement and team challenges.- [00:37:20] Enhancing communication and file management for smoother processes.- [00:41:00] Psychological safety and its importance for high-performing teams.- [00:46:15] Encouraging open communication and collaboration.- [00:50:30] Final thoughts on building high-performing teams.Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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. Timestamps1:45 - The importance of staying connected to food4:20 - The pressure of creating new products quickly8:30 - Will Dickinson's journey: From head chef to Head of R&D12:10 - Dealing with imposter syndrome in the corporate world15:45 - The value of curiosity and ongoing learning18:00 - Networking and building relationships in the industry21:05 - The importance of humility and taking ownership of personal development25:35 - The role of diverse experiences in team effectiveness28:00 - Overcoming industry barriers and traditional career paths31:15 - Translating culinary skills to the corporate world34:20 - 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/ohforfoodsakeLinkedIn: 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 crisis00:00:15 - Lucy introduces the episode and its focus00:00:30 - Lucy and Amy on their experience in the food industry00:01:26 - Listener's anonymous story and its impact00:03:09 - Amy and Lucy discuss competitive placement years00:04:09 - Challenges of starting a placement during Covid00:05:46 - The need for better onboarding processes00:06:49 - Interns and their role within organizations00:08:21 - Toxic work environments00:10:03 - The importance of respect and kindness in onboarding00:13:10 - Mentors and their impact00:19:15 - Valuing smaller businesses for richer experiences00:20:31 - Structured onboarding and clarity in roles00:22:55 - Regular check-ins and providing necessary resources00:24:57 - Encouraging young talent and valuing their perspective00:25:56 - Challenges of hybrid working and its impact on onboarding00:26:55 - Outro and call for listener feedbackLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 Wakeman02:45 - Exploring the "healthism narrative"08:30 - Thanking our sponsor, Daymer Ingredients10:50 - Mel's approach: Individualized support based on lived experiences14:40 - Critiquing the British Medical Journal study on processed foods20:15 - Social stigma and moralization of food choices25:00 - Personal experiences with food and family nutrition30:30 - Need for more research on ultra-processed foods36:00 - Empowering through education and information40:50 - Reversing negative effects of ultra-processed foods45:10 - The oversimplification of food as the primary health factor50:20 - Importance of context and individual circumstances54:45 - Benefits and nuances of ultra-processed foods58:30 - Closing thoughts and contact information for Mel WakemanLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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 herehttps://fearlessfoodies.co.uk/npdfundamentalsTIMESTAMPS:00:00:00 - Introduction to the Stage Gate Process00:01:25 - Common Misconceptions00:02:47 - Flexibility and Implementation00:06:03 - Role Clarity and Communication00:10:20 - Critical Points and Timing00:12:59 - Sponsor Message: Dama Ingredients00:13:40 - Common Problems and Solutions00:15:31 - Significance of Communication and Buy-In00:17:08 - Closing ThoughtsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: 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!