Oh For Food's Sake (Amy Wilkinson, Lucy Wager)
Explore every episode of Oh For Food's Sake
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 19 Oct 2023 | Breaking Barriers in the Food Industry: Ayisha Koyenikan’s Inspiring Journey and commitment to uplift the next generation | 00:44:35 | |
If racism doesn’t affect your everyday life, it’s easy to not think about it or to tell yourself that it doesn’t matter. Maybe you also tell yourself that if you saw racism in your workplace, you’d recognise it and call it out immediately. But is that really the case? On this episode of the Oh For Food’s Sake podcast, we talk to Ayisha Koyenikan, a passionate and successful woman who’s achieved a brilliant career in the food industry, about the obstacles she’s faced being black in the workplace. Ayisha tells us about her lifelong passion for food and how it led her to study food science and then switch tracks to a career in NPD and then food insights. She shares how her mum prepared her from a young age for the challenges of breaking into the corporate world as a black person and we hear about some of the incidents of overt and subtle racism that she suffered. You’ll learn the difference between equality and equity and how to challenge the ‘whataboutism’ question that’s often raised when affirmative action schemes are on the table. Listen out for ideas on how you can help to improve diversity in your company and help people from marginalised communities to enjoy a career in the food industry. If Ayisha’s story inspired you to think about transitioning into a career in NPD, you can find out more by joining our upcoming NPD Fundamentals course! Whatever your professional background is, we’d love to see you there and share tools and knowledge that’ll benefit your career in food.
Timestamps [1:58] Welcome to the podcast, Ayisha! [3:35] Ayisha’s food obsession and her food career from food science to NPD [8:14] How diverse is the food industry? [9:54] Ayisha discusses how a lack of representation made her feel about her career [12:52] “So I said something”: How Ayisha stood up to racism in the workplace [16:38] Why we have to discuss racism in the workplace [17:56] “I just don’t have the energy for that”: What Ayisha does and doesn’t do to fight racism [22:58] Two paid internship programmes for young black people [24:43] Equality vs equity: Why they’re not the same [26:35] Ayisha explains why travelling is different for black people [29:56] Following Ayisha’s career journey into NDP and insight [31:58] “Talk about imposter syndrome!”: How Ayisha overcame her self-doubt [34:12] What’s next for Ayisha? [36:33] Giving a leg up to the people coming up behind you [38:41] Can you be an expert in diversity? [42:05] How to get in touch with Ayisha Links and Resources Find out more about our NPD Fundamentals course Our previous episode on diversity and inclusion with Amie Burke If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 13 May 2021 | Bouncing Back with Foodie Founder Jayne Hynes | 00:44:30 | |
4. Bouncing Back with Foodie Founder Jayne Hynes Each week Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way. In this episode, “Bouncing Back with Foodie Founder Jayne Hynes” we discuss resilience and hear her story of starting Kiddyum, a food brand focused on healthy frozen ready meals for children. Jayne was a Chartered Surveyor prior to her career in the food industry, as a self-proclaimed foodie she admits that having children got her thinking more about nutrition and what goes into our children’s food. She noticed a gap in the market for truly healthy frozen kids food and thus, Kiddyum was born. Starting her own business wasn’t without its hardships, after being rejected countless times, getting turned away from major food retailers and remortgaging her home she had to be resourceful to get noticed. On her way to starting a new food venture, Jayne preaches that internal optimism will get you through, how important it is to celebrate the high points when they come and that being a Mum is still her biggest success. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us on @oh_forfoodssake on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me @amywilkinsoncoach For food industry consulting from Lucy you can find her @outtolaunchnpd See you next time! | |||
| 03 Nov 2022 | Sustainable & Healthy Ageing with Barbara Bray | 00:46:23 | |
Whether you admit it or not, we’re all getting older. But what does that mean for your body and mind? How do you take care of yourself as your needs change? On this episode of the Oh For Food’s Sake podcast, we discuss food and nutrition with the multitalented Barbara Bray, a food and sustainability consultant, podcaster and well-deserved recipient of an MBE. Barbara shares her journey through the food industry with us, drawing on her cutting-edge research on food sustainability. We talk about the importance of thinking big when it comes to the issues of the day in food manufacturing, from sustainability to equity to pricing. We then switch to talking about the role that food plays in taking care of ourselves as we age. Barbara answers key questions about nutrition and ageing and sheds light on what you should do to live and age healthily. This is essential listening for anyone who feels like they’re slowing down or that their body is less resilient than it used to be! Share your thoughts about this episode over on our Facebook page and feel free to get in touch with us on LinkedIn. If you enjoyed the episode, recommend it to a friend and subscribe to the Oh For Food’s Sake podcast so that we arrive directly in your podcast feed.
Timestamps [1:28] Welcome to today’s guest, Barbara Bray MBE! [2:52] Barbara’s amazing career in food [6:13] “You know when it’s the right time to step away”: Barbara’s transition from employee to self-employed [9:24] And where does the MBE come in? Barbara explains her highly significant research [13:08] The importance of systems thinking [15:16] The hurdles you have to overcome in order to eat healthily [17:53] Our “unconsciously incompetent” attitude towards ageing [20:40] When do you start to age? Barbara unpacks the behaviours that affect how and when you age [26:36] How Barbara’s brand new podcast will help you to live more healthily [28:55] Do you need to get a blood test to find out if you’re healthy? [31:42] Age-banded food products: Are they necessary or gimmicky? [36:14] Foods that are good for your brain [39:03] The sustainability learning community [42:16] It’s all about the future [44:03] “Don’t lose hope”: Barbara’s message to those working in the food industry [44:51] Where to go to connect with Barbara Links and Resources Women Positively Ageing podcast Grandbars Senior Nutrition Bars Healthy and Sustainable food community on LinkedIn Barbara’s website, Alo Solutions Find out more about this month’s sponsor, Ulrick & Short, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 13 Apr 2023 | Book Review: The Chimp Paradox | 00:32:03 | |
You walk into a crucial NPD meeting knowing that you have bad news to deliver. When your senior colleagues start to question you, you feel your blood pressure rising and your anger boiling up. What if we told you that that behaviour isn’t actually you, but a chimp instead? On this episode of the Oh For Food’s Sake podcast, we review Professor Steve Peters’ book The Chimp Paradox. Amy walks us through the chimp model of our brain structure, explaining the three key parts of our brain and how they make us who we are. Using Professor Peters’ theory, we explore how to retrain your brain to get rid of your ‘gremlins’ so you can be a happier, more productive person. Tune in for tips on how to appease your inner chimp with bananas in the form of different kinds of behaviour. You’ll also learn how to diagnose other people’s inner chimps so that you can improve your communication. Have you read The Chimp Paradox? How often do you feel your inner chimp override the human element of your brain? Join the book discussion over on our Facebook page! If you’d like to learn more about The Chimp Paradox or have a training course on using the chimp model in your workplace, please get in touch with us using the links below. You can also hear more from us by subscribing to the Oh For Food’s Sake podcast.
Timestamps [1:20] Join us for our OFFS book review episode! [2:36] Why we love The Chimp Paradox [4:14] How mindset makes the difference in sport [5:52] Breaking down the ‘chimp’ and ‘human’ parts of our brain [9:34] The role of the ‘computer’ and its goblins and gremlins [11:40] Retraining your brain: Getting rid of brain gremlins [13:55] How to use this brain model to improve your life [16:02] What your chimp needs from you [19:10] The three things you can do to make sure your chimp doesn’t take control [22:48] ‘Distraction’ and ‘reward’: The two kinds of bananas to feed your chimp [25:14] “Our chimps are the same, the computers are different” [28:35] Other resources on The Chimp Paradox Links and Resources The Chimp Paradox by Professor Steve Peters on Amazon UK Professor Steve Peters on The Diary of a CEO podcast Join Steve Peters’ group The Troup Find out more about this episode’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 24 Aug 2023 | Is Your Workplace Toxic? Here's Some Key Watch Outs | 00:28:07 | |
‘Toxic’ is a word that we seem to hear a lot these days. We call situations, workplaces and even people ‘toxic’ all the time, but what does that actually mean? And how can you tell when your workplace is toxic? Well on this episode of the Oh For Food’s Sake podcast, we’re diving into the murky world of toxic workplaces to discuss how to tell if your workplace is toxic and what you can do about it. We begin by laying out how working in a toxic environment can damage your physical, emotional and mental wellbeing. Then we go through all the signs of a toxic workplace and explain how they might look to you, even if you’re used to them. Then we give you pointers on what to do if your workplace matches some or all of our toxic criteria, including how to look for a new job, exploring your legal options and how to stay in your current job without giving into the toxicity. This episode was a bit of a heavy one, but we hope that it was helpful to you! Never forget that you have options and that you don’t have to stay in a workplace that’s harmful to your wellbeing. You can also browse through the archives of the Oh For Food’s Sake podcast to find our other great episodes on thriving in your career in the food industry.
Timestamps [1:30] Welcome! Today we’re discussing how to tell if your workplace is toxic [2:52] Damaging to your confidence, harmful to your career: What a toxic workplace can do to you [5:02] A sign of a toxic work environment: The Sunday night dreads [6:33] How your working hours can translate to a toxic work culture [8:55] Putting yourself and your happiness first [10:14] “That’s just how s/he is”: A toxic work culture phrase [11:35] How to tell if your working hours are toxic [13:13] Company culture and toxic workplaces [15:15] Does your company offer you a chance to progress? [16:54] Why you need to think about your needs too [18:45] Here’s what to do if you think your workplace is toxic [22:37] Getting ready to leave a toxic workplace [25:00] Sign up for the revamped ‘Invisible to Influential’ course Links and Resources Our previous episode on employment law If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 03 Apr 2025 | Beyond the Hype: How to Make Trends Work for Your Food Business | 00:20:39 | |
In this engaging conversation, we dissect the concept of trends, distinguishing between short-lived fads and long-term shifts in consumer behaviour. We share historical examples like the cranberry craze initiated by Delia Smith and current trends like bubble tea, demonstrating how some ideas blossom into massive trends while others fizzle out. Mushroom products and edible packaging emerge as points of intrigue regarding their future in mainstream food markets. We also delve into the tools and techniques that can make trends less daunting and more beneficial. Lucy introduces the 5C's checklist (Consumer, Context, Cost, Compatibility, and Compliance) and suggests establishing a dynamic trends pyramid in your workspace. We stress the importance of understanding insights—the 'why' behind trends—and how technology and AI can aid in monitoring the evolution of market shifts. Throughout the episode, we maintain our trademark blend of humour and honesty while providing listeners with practical strategies to navigate the complex world of food trends effectively. Timestamps 00:00 Understanding Trends vs. Fads 04:51 Exploring Micro Trends in Bubble Tea 07:13 Functional Health's Trending Impact 11:05 "Revolutionizing Food Product Development" 13:38 Evaluating Edible Packaging's Viability 18:08 Menopause and AI-Sustainability Insights 19:30 Structured Team Idea Wall Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://micro-search.co.uk/ | |||
| 10 Mar 2022 | Women in Leadership with Nicola Buckley | 00:46:53 | |
In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way. There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode. Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients. She also talks about the common challenges faced by women at the top, along with tips on how to manage those challenges If you would like to reach out to Nicola you can here on LinkedIn Or view her website - nicolaskorko.com The book’s Nicola mentioned are Maxwell Maltz - Psycho Cybernetics and Tara Swart - Neuroscience for Leadership If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 13 Jun 2024 | Recipe Development and Career Transitions with Laoise Casey | 00:32:41 | |
Laoise Casey's career story is a testament to the power of following one's gut and being persistent. Starting as an HR manager, she was spurred by her father's illness to reconsider her life's direction. After a year of reflection and budgeting, she enrolled at the Leiths School of Food and Wine in London to formalise her passion for cooking. Despite initial fears and uncertainty, she found immense joy and fulfilment in the culinary world. Laoise’s journey wasn't easy. She faced difficulties getting journalists to take her seriously, but her determination paid off when she landed a weekly recipe column with the Evening Standard. Her transition involved working part-time in gastropubs and honing her skills under influential chefs like Robin Gill. Laoise’s love for the restaurant environment and rapid adaptation to its high-pressure demands are genuinely inspiring. Laoise’s story is a powerful example of this principle in action, emphasising the importance of not overthinking and just seeking new opportunities. We also discuss the crisis of talent in the food industry and the importance of recognising and utilising transferable skills from non-food backgrounds. Laoise's work with Plate Up, a recipe food app, speaks to her passion for making food accessible and enjoyable for everyone. Throughout the episode, we offer practical advice for those looking to make a career change, stressing the value of listening, learning, and seeking help from others. We encourage you to embrace your passions and not shy away from the hard work that comes with any significant transition. Timestamps 00:01: Introduction 05:15: Laoise recounts her early career in HR and the personal crisis that changed her path 12:45: Pursuing formal culinary training at Leiths School of Food and Wine 18:20: Working part-time in restaurants and adapting to the kitchen environment 23:00: Securing a column at the Evening Standard and the importance of persistence 35:10: Discussing the crisis of talent in the food industry and recognising transferable skills 40:00: Practical advice for making a career change Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 14 Sep 2023 | Unleashing Your Entrepreneurial Mindset: Seizing Opportunities, Taking Risks, and Thriving in Business | 00:31:49 | |
Too many people believe that you either are entrepreneurial or you aren’t, and this myth needs to be busted! On this episode of the Oh For Food’s Sake podcast, we’re drilling down on the qualities that make up an entrepreneurial mindset and giving you tips on how you can apply them to your own life, even if you don’t have your own business. We begin by tackling the misconception that ‘employees don’t need to be entrepreneurs’ and we show you how useful entrepreneurial thinking can be in your workplace. Then we examine what an entrepreneurial mindset is and how you can start to adopt some of the characteristics of entrepreneurial thinking. We also give you some handy tips on how to balance out your entrepreneurial mindset to make sure that you don’t slide into overwhelm and burnout. Scoot down the page to find links to several of our previous episodes where we’ve covered topics like influencing people, networking and finding your purpose, all of which are a helpful resource for your entrepreneurial journey. You can also learn more about running a thriving food business by subscribing to the Oh For Food’s Sake podcast as we release new episodes every week. We’d love it if you could give us a review too! Timestamps [1:28] Welcome to the episode! Today we’re talking about how to boost your entrepreneurial mindset [4:50] Bigger businesses need employees with an entrepreneurial mindset too! [5:36] Spotting the opportunities, connecting the dots [8:30] The ups and downs of risk taking [12:17] Can you balance out risk taking and the Stage-Gate process? [13:46] “Staying safe doesn’t mean that you’re happy”: Reliance and adaptability [19:57] “You sometimes have to give up to get on”: Reframing giving up [23:45] The positives and negatives of the entrepreneurial mindset [25:58] How to save yourself from entrepreneurial overwhelm Links and Resources Sign up for the Invisible to Influential course Get instant access to our masterclass series We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey Our previous episode on finding your purpose Our previous episode on how to influence people Our previous episode on managing overwhelm Our previous episode on how to network If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 03 Mar 2022 | Emotional Intelligence | 00:30:44 | |
What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations? This episode breaks down,
We also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability. If you would like a copy of the emotions wheel, come and join us in the Facebook group or send me an email amy@amywilkinsoncoaching.co.uk Here is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 25 Apr 2024 | The Big Leap: Holland & Barrett's Food Innovation Journey with Rachel Chatterton | 00:41:09 | |
Today, we are thrilled to welcome Rachel Chatterton, a food industry trailblazer who has been pivotal in Holland & Barrett’s major transformation. Rachel shares her experiences at H and B, where she’s helped add quality years to life through sustainable and ethical sourcing of food products. She reveals how the company switched from a vitamin-heavy assortment to offering an expansive range of nutritious foods by cultivating a driven and dynamic food development team. Rachel also discusses her impressive career journey, from starting at Sainsbury's to opening Starbucks's reserve store in Milan. We delve into the personal strategies she employs to balance the demands of a high-profile role with personal well-being and why their new adaptogenic kombuchas have wowed consumers. To finish, Rachel hints at the upcoming store refits designed to make H and B a destination for both health and hospitality on the high street.
Timestamps: - 00:02:50 – Rachel's food industry background and transition into Holland & Barrett - 00:08:15 – Discussing the 360 new food lines at Holland & Barrett - 00:13:40 – The strategic role of stock holding and quick testing methods - 00:18:25 – Engaging people and sharing a vision in food development - 00:24:10 – Amy and Lucy’s insights on work-life balance in the food industry - 00:33:00 – Consumer uptake and the future of Holland & Barrett in retail - 00:42:55 – Rachel expressing thanks and final thoughts on networking in the food industry - 00:47:30 – Hosts Amy and Lucy offer final anecdotes and encouragement to listeners
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 27 Mar 2025 | From Ideas to Impact: Why Creativity Separates Food Industry Leaders from the Rest | 00:25:53 | |
In today's episode, we explore how creativity is more than just a natural gift; it involves preparation, incubation, and a strategic approach to ideation. They discuss how the food industry can sometimes overlook the importance of creativity due to daily pressures and offer solutions to integrate innovation strategically. Lucy shares her excitement about launching a new ideation course with fellow consultant Rachel Auty, exemplifying the power of collaboration in nurturing creative ideas. They stress psychological safety, cross-functional teamwork, and structured sessions to effectively distill and apply creative outputs. The episode also touches on individual creativity, encouraging listeners to find personal ways to stretch their creative muscles through activities like music and mindfulness, citing TJ Power’s book on brain chemistry for further exploration. By setting clear frameworks and promoting an environment where all ideas are valued and tested, businesses can thrive in innovation, paving the way for future success. Timestamps: 00:00 Prioritising Ideation Amidst Everyday Challenges 03:28 Collaborative Course on Brain Functionality 07:35 The Importance of Creative Incubation 09:29 Sleep Deprivation in Food Industry 14:22 Fun, Structured Team Ideation 17:35 "Boost Creativity with Cross-Brain Exercises" 20:34 Failure as a Growth Opportunity 24:36 Harnessing Effective Ideation Frameworks 25:15 Closing Thoughts and Connect with Us. Links and Resources: Other Creativity Related Episodes: Boosting Creative Confidence in the Food Industry https://ohforfoodssake.co.uk/2021/10/28/boosting-creative-confidence/ Filling Your Innovation Tank Up - Oh For Foods Sake https://ohforfoodssake.co.uk/2021/07/08/filling-your-innovation-tank-up/ "Innovation Mindset with Simon Allison | Learn and Grow https://ohforfoodssake.co.uk/2021/08/05/innovation-mindset-with-simon-allison/ Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/ See you next time! | |||
| 30 Jan 2025 | Exploring Everyday AI: Tips for Food Industry Professionals | 00:27:49 | |
In this episode we both highlight the growing importance of AI in everyone’s daily routines, noting how it can save hours of work, particularly for freelancers and small business owners who manage multiple roles. We emphasise that while AI tools like ChatGPT are incredibly useful, it's crucial to understand their limitations and ensure the final output aligns with your own professional expertise. Our conversation then shifts to specific examples of how we use ChatGPT daily—from crafting assertive emails and generating presentation outlines to analysing data and planning LinkedIn posts. We also discuss the benefits of AI in relieving mental load, especially for tasks that are time-consuming or creatively demanding. However, we caution listeners against blindly trusting AI outputs, stressing the importance of fact-checking and personalisation. Amy shares her experience of using Otter AI for real-time transcription of meetings and events, including a humorous account of using it during her child's parents’ evening. We wrap up by encouraging listeners to experiment with AI tools, share their experiences, and think of AI as a helpful friend rather than a replacement for their professional skills. Timestamps [00:00:00] Lucy’s experience with ChatGPT for translating PDFs [00:01:02] Introduction: Embracing AI in everyday life [00:02:28] Risks and limitations of AI in larger businesses [00:03:39] ChatGPT: What it is and how it works [00:07:25] Practical uses of AI: Writing emails and presentations [00:14:48] Data analysis and meal planning using AI [00:22:07] Encouraging AI experimentation and real-life examples [00:26:56] Summary and closing remarks Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/ See you next time! | |||
| 21 Oct 2021 | Delegate for Success | 00:30:48 | |
In this episode we delve into the reasons why it is so important to ask for help and where possible, outsource, delegate or push back on certain tasks. Whether it is just about freeing up your time to take on more enriching work that aligns with your zone of genius or in that having help empowers you to take more time in the CEO role of your business to aid in positioning yourself as a leader and helping you to grow your success. We discuss the close relationship of delegation with our own inner perfectionist and how letting go is one of the hardest things for us to do. Our recent poll results state a staggering 65% of people admit to being perfectionists, so how easy is it for us to actually let go and allow someone else to do the job for us without feeling like it’s quicker for us to do it ourselves? If you haven’t listened to our previous episode on Letting Go of Perfect then we would highly recommend if you feel you are struggling with delegating or outsourcing, plus see Amy’s blog post here on it too Amy's blog post here As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 07 Jul 2022 | Taking the leap into Self Employment | 00:31:52 | |
The Covid-19 pandemic started a wave of self-employment across the UK and more people than ever before are thinking of starting their own business. If you’ve ever been curious about what it's like to be your own boss and run a company your way, plug into this episode of Oh For Food’s Sake as we’re discussing the good, the bad and the ugly of self-employment. We start out by listing the kinds of self-employment available and what financial and legal obligations they have. Then, we give you the benefits of being self-employed and some of the potential pitfalls you might come across. This episode is also sprinkled with our top tips on how to survive (or even thrive) when you start your own business! If the idea of self-employment resonates with you, get in touch with us using the links below for more advice and support and you can also join the conversation on our Facebook page. You’ll also find more from us by subscribing to the Oh For Food’s Sake podcast.
Timestamps [0:47] Today we’re talking about our experiences of becoming self-employed [2:25] The different kinds of self-employment and what your legal obligations are [5:40] Sole trader or limited company? Why we chose to go limited [7:17] Some surprising statistics about self-employment [9:00] The double-edge sword of the new wave of self-employment [11:45] Flexibility: One of the biggest benefits of self-employment [14:09] Business owners can choose what to focus on [17:35] Following your own learning journey [19:52] It’s not just you and your computer! The importance of connecting with others [21:20] The financial rollercoaster of self-employment [24:20] How do you build momentum when you’re self-employed? [25:40] Your business is all about you, so please take care of yourself [27:30] How your network keeps you accountable and helps you fight back against imposter syndrome [28:50] Pay yourself!! [30:07] Self-employment doesn’t have to be right for you forever Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 08 Aug 2024 | Summer Rewind - Letting Go Of Perfectionism | 00:16:13 | |
In this episode, we dive into the topic of perfectionism and how it can be both a blessing and a curse in our careers and businesses. We share our own experiences of striving for perfection and how it has sometimes held us back from taking risks and trying new things. We discuss how perfectionism can be a comfort zone and how it can prevent us from focusing on the things that really matter for our growth and development. We offer some practical tips for letting go of perfectionism, including starting small by letting go of little things, finding perspective by recognizing that no one is perfect despite what social media may portray, and trying new things even if we're not going to be good at them right away. We also emphasise the importance of being kind to ourselves and talking to ourselves like we would to a child who is learning something new. Throughout the episode, we remind you that done is better than perfect and that it's okay to not have everything figured out all the time and we encourage you to take a step back and recognise when perfectionism may be holding them back and to find ways to let go and embrace imperfection. Timestamps 00:00:00 - Introduction and background on the topic of perfectionism 00:02:16 - Lucy and Amy share their experiences with perfectionism in their careers 00:05:40 - How perfectionism can hold us back and prevent us from focusing on what really matters 00:07:44 - Sponsor break 00:09:03 - The importance of recognizing when perfectionism is holding us back 00:10:08 - Top tips for letting go of perfectionism 00:13:12 - Trying new things and being okay with not being perfect at them right away 00:15:32 - Wrap-up and encouragement for listeners to let go of perfectionism Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 22 Aug 2024 | Summer Rewind - Emotional Intelligence | 00:18:48 | |
In this episode, we have an in-depth discussion about emotional intelligence and why it's becoming increasingly important in the food industry. The term Emotional Intelligence was first coined by Daniel Goleman in the 1990s and is defined as "the ability to understand, use, and manage your own emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict." We talk about how people with high emotional intelligence tend to be better at their jobs than those with just a high IQ, because EQ enables you to understand and work with your own emotions while also being empathetic to others' feelings. We also discuss using emotional intelligence to be aware of emotions and measure responses rather than just reacting and we cover the personal and professional benefits of being emotionally intelligent and why it's so relevant in the high-stress food industry. Timestamps: 00:00 - Episode introduction 02:09 - Definition of emotional intelligence 03:17 - High EQ vs. high IQ in the workplace 05:37 - Evolutionary reasons for emotions; using EQ to manage responses 08:32 - Benefits of emotional intelligence for individuals and teams 10:18 - Lack of EQ in food industry leadership 12:46 - Top tips for improving emotional intelligence 17:08 - Personalised nature of EQ and its broader impact 17:37 - Episode wrap-up Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 09 Sep 2021 | How To Stop NPD Being Overlooked | 00:25:04 | |
13. How To Stop NPD Being Overlooked In this episode we break down this hot topic for discussion from one of our lovely listeners and speak out from our own experiences from small, medium and large manufacturers. Working in NPD and Innovation can be challenging as you are constantly driving change through a business and finding a way to bang the drum within the organisation effectively to drive this change can be hard, but not impossible. Structured procedures in medium to large manufacturers can sometimes cause a strain on creativity within the NPD process by being too restrictive, meaning smaller businesses benefit from having free rein but this can become a challenge as they start to grow and need better processes. We offer our top three tips for driving the NPD agenda and getting your new ideas and propositions the recognition they deserve. We have partnered with Gail Francis to provide mentoring workshops for NPD teams. For more information on this, see our post on linkedin. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 29 Jun 2023 | 5 Steps to Confidence | 00:27:56 | |
“Self-confident people are just born that way. They’re naturally good at everything they do and they know it. And you’re not like them, you’re stuck being you”. Does any of this sound like the voices in your head? Then you need to listen to this episode of the Oh For Food’s Sake podcast, where we’re busting popular myths about self-confidence and giving you five steps that you can follow to build your own confidence! We follow on from our popular early episode about confidence to give you a step-by-step process to becoming more confident. Tune in as we define confidence, tackle some common misconceptions about who can be self-confident and prepare you for some of the bumps in the road of your journey to self-confidence. At the end of the episode, we also share some handy resources that’ll help you to learn more and celebrate your wins along the way. We really hope that this episode will inspire you to reflect on your self-confidence and take steps towards believing in yourself. If you’d like to share your wins, big or small, please reach out to us via our Facebook or LinkedIn page—we always love hearing from you! Don’t forget to subscribe to the Oh For Food’s Sake podcast to catch more episodes that’ll help you grow into your food industry career. Timestamps [1:34] Hello! Today we’re talking about how to build your self-confidence [2:45] The definition of confidence, plus some popular myths about confidence [6:35] Step #1: Unpack your beliefs about confidence [8:28] Step #2: Identify your strengths [10:13] So, how do you know what your strengths are? [10:53] Step #3: Set yourself an achievable goal [13:31] Yes, you can be confident! [15:30] Step #4: Plan for self-doubt [19:20] Step #5: Take action! [22:27] A helpful recap [23:43] Some handy recommendations for your confidence journey! Links and Resources Our previous episode on confidence Take the free VIA character strengths test Brave New Girl by Chloe Brotheridge on Amazon UK Amy’s Ta Da List journal on Amazon UK If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 24 Jun 2021 | Failing Forward With BBC Apprentice Finalist Camilla Ainsworth | 00:45:34 | |
7. Failing Forward With BBC Apprentice Finalist Camilla Ainsworth Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way. In this episode, we talk with Camilla Ainsworth who was a finalist on BBC’s The Apprentice in 2018, making her the youngest finalist ever, aged just 22. Following her success on the show, Camilla impressed the CEO of Holland & Barrett who put her Mylkplus brand into 645 stores nationwide. With Camilla’s youthful success, she has not had it easy and opens up about her own mental battles. We talk to her about Imposter Syndrome and how she’s sometimes felt out of place as a successful, female entrepreneur from Blackburn. Camilla also shares her ‘Failing Forward’ approach to business, thriving on new and unknown challenges and how she stays on track with her wellness through her morning routine and regular exercise. If you want to follow Camilla you can on Instagram, Twitter or LinkedIn If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 15 Aug 2024 | Summer Rewind - Why Your Mindset Matters At Work | 00:18:52 | |
In this episode, we explore the concept of growth mindset and why it's so important in the food industry. We start by defining the difference between a fixed mindset and a growth mindset, and how they can impact our success and happiness at work. We share some personal examples of times when we've struggled with a fixed mindset, such as Amy’s aversion to competitive sports and Lucy's childhood disappointment with not being able to read and write immediately. We then discuss how a growth mindset is essential for thriving in the fast-paced and ever-changing world of food product development. When projects don't go as planned or products fail to launch, it's crucial to view these setbacks as learning opportunities rather than failures. We also emphasise the importance of actively seeking out feedback, even if it's scary or not what you want to hear, in order to continuously grow and improve. Throughout the episode, we provide practical tips for developing a growth mindset, such as reframing challenges as puzzles to be solved, being patient with yourself when learning new things, and letting go of the need to be perfect. We also discuss how leaders can foster a growth mindset culture within their teams by encouraging risk-taking, providing a safe space for failure, and regularly reflecting on learnings from past projects. Timestamps 00:00 Intro 02:24 Definition of growth mindset vs fixed mindset 04:23 How a growth mindset affects children's learning 05:29 Switching between fixed and growth mindsets 08:33 Perfectionism as a fixed mindset trait 09:15 Handling criticism and feedback 11:32 How growth mindset manifests in the food industry 13:10 Sponsor break 14:13 Importance of reflecting on project learnings 15:16 Practical tips for developing a growth mindset 17:12 Fostering a growth mindset culture in your business 18:06 Wrap-up and outro Links and Resources Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 04 May 2023 | 4 Things You Need To Do To Succeed In Your NPD Career | 00:25:52 | |
Starting a career in NPD is like being thrown in the pool at the deep end. There’s so much to learn and everyone around you is busy and under pressure. They might not have the time to stop and explain to you exactly what’s going on or to help you with your career struggles. So we’re here to do it for them! On this episode of the Oh For Food’s Sake podcast, we tell you the four things we wish we’d known before joining an NPD team. Get ready to take notes because these tips will help you to accelerate your career and reduce your job stress! You’re going to learn why you should become more visible within your company and the wider industry—even if you’re new in your career. We give you tips on developing relationships with other teams and show you what you can get out of networking beyond building up good will. This episode also goes into assertiveness and how you can become more assertive in your job. At the end of the episode, we share details on our upcoming NPD course that blends the hard and soft skills you need to take new food products to market. We’d love to know what you think of this episode and which of these tips you’re going to apply first! And if you’re a seasoned NPD team member, what would you tell your former self about working in NPD? You can get in touch with us via our LinkedIn page or join our Facebook group. See you there! Timestamps [1:25] Hello! Today we’re listing what we wish we’d known before starting out in NPD [2:54] This episode is really for anyone working in NPD! [3:37] Tip #1: The importance of building good cross-functional relationships [6:03] What you get out of connecting with other departments [8:51] Tip #2: Be assertive! [10:11] How to become more assertive [12:44] Tip #3: Build your network [15:12] Networking for career success [17:05] Where to network in the food industry [18:41] Tip #4: Find a mentor (or a mentee!) [22:35] Join our course to learn the hard and soft skills of NPD Links and Resources For more details and to sign up for our upcoming course click here Our previous episode on assertiveness Our previous episode on imposter syndrome Flourish in Food mentorship scheme Find out more about this episode’s sponsor, Ulrick & Short, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 08 Sep 2022 | From Invisible to Valued at work | 00:25:01 | |
So many people experience a form of feeling undervalued at work. It might be that your ideas aren’t listened to, or that you’ve been passed over for promotion again, or that you never get a chance to speak up in important meetings. However your feeling of being undervalued manifests itself, on this episode of the Oh For Food’s Sake Podcast, we’re sharing our advice on how to increase your influence at work to make your work life happier and more successful. We walk you through tackling imposter syndrome and starting to evaluate the voices in your head that tell you that you’re not good enough. You’ll then hear us touch on the importance of communication styles and energy levels, which are good things to gauge when interacting with colleagues and stakeholders. We also give a few tips on how to network to increase your influence in the industry, which in turn will help you to stand out in your own workplace. If you’re a fan of the Oh For Food’s Sake Podcast, you can show your support and help us out by leaving a rating and review of the podcast and by recommending us to a friend. Timestamps [0:45] Today’s topic: How to increase your influence at work to feel more valued in your career [4:20] Watch out for the upcoming course! [5:45] Welcome back to our old friend, imposter syndrome [8:06] Questioning the voices in your head [11:25] Communication styles count [14:38] Your voice does matter, but you need to believe it [16:55] Think about your energy levels [18:25] Translating your positive mindset to the outer world [19:30] Networking to increase your credibility [21:20] A snappy summary of what you need to work on [23:20] Where to go for more help and resources Links and Resources Our previous episode on emotional intelligence Sign up to Invisible to valued You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 28 Sep 2023 | Conquering Performance Anxiety for Success: Mind and Body Tips | 00:32:59 | |
You’re about to deliver your presentation to the board and you thought you were doing fine. Great, even. But then you notice that your hands are shaking, your knees feel weak, your back is sweaty and your mouth has gone dry. Ah, performance anxiety! However it feels for you, it can hold you back in your career and prevent you from achieving the success you deserve. So on this episode of the Oh For Food’s Sake podcast, we’re giving you the tools and techniques you need to nip your nerves in the bud. We discuss what performance anxiety is and how it might show up in your workplace. Then we go through the techniques that we use to recognise and reduce our own performance anxiety, from working on our mind-body connection to visualising our way through stressful situations. Stick around until the end of the episode to hear some exciting news about the ‘Invisible to Influential’ course that’ll help you to show up better in your career! If you’d like individual support to work on your performance anxiety, don’t hesitate to reach out to us and find out how we can help you. We always love to hear from you!
Timestamps [1:34] Hello! Join us for our discussion on overcoming performance anxiety [3:34] So, what is performance anxiety? [5:18] How performance anxiety might show up in your workplace [7:55] Our fear of being judged [9:15] The fight/flight/freeze mechanism and our mind-body connection [11:50] Yes, we do all feel like this! [15:19] So, what can we do about performance anxiety? [21:12] Visualise to realise [23:38] A grounding technique for instant stress relief [27:30] Exciting news about the ‘Invisible to Influential’ course! Links and Resources Sign up for the Invisible to Influential course We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey The Chimp Paradox by Professor Steve Peters on Amazon UK Our previous episode on the menopause You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 02 Dec 2021 | Handling Difficult Conversations | 00:31:20 | |
From feasibility to strategy meetings, we all have to emerge from our cosy work persona to deliver that bad news of “I’m sorry we need to put the launch date back”. Working with suppliers and colleagues can be extremely challenging at this time so how can you prepare to be your most confident self and get the most from others in these meetings? We break down the three key tools to handling them in the best way
Amy shares her coaching perspective of how to prepare through these three pillars and how important it is to listen to others to earn their respect to achieve that constructive outcome. Lucy also shares a fascinating podcast of an American ICU Physician who now trains people in how to manage and deliver difficult conversations that could be of use to you, listen HERE As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following us HERE If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 10 Feb 2022 | Burnout in the Food Industry | 00:45:09 | |
This week's episode marks the 10 year anniversary since I burnt out and ended up signed off from work from my senior commercial role in the food industry with chronic fatigue syndrome and fibromyalgia. Reunited with Lucy, we break down my story to highlight how this can easily happen if you throw yourself into work with a passion that becomes unhealthy. We hope that discussing this first hand could prevent you or someone you know from getting to the point in which I did back then and mitigate the damage that being burnout can cause. My story covers how to not ignore the warning signs which our bodies shout out to us and that just ignoring them and carrying on could potentially lead you to the same fate that landed me. Prepare for a heartfelt story of vulnerability as I take off the day mask of coaching clients and running workshops to share how being your authentic and honest self when you reach difficult parts in your life, such as this, is the best way to sustain a healthy career either in your job or business. If you are struggling or would like to ask a question about this episode then you can do this in the facebook community HERE Or if you would like to ask me directly then you can send me a message on LinkedIn and I will try my best to help you find some clarity, give you support or point you in the right direction of where you can get help. Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 08 Jul 2021 | Filling Your Innovation Tank Up | 00:39:07 | |
8. Filling Your Innovation Tank Up Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way. In this episode we’re talking about innovation and how important it is in the food industry, this word is thrown around so often in our industry sometimes its meaning is a little lost. Innovation is often about providing solutions you didn’t know you needed and solving problems you don’t yet have awareness of. Many big organisations often drown in the wealth of data available to them and get stuck on innovation if the new idea doesn’t immediately seem commercially viable when in actuality a truly innovative idea would have no data available to support it as it doesn’t exist yet! We also discuss how important it is to look outside your industry for innovation, finding outside influence early on in your career and its importance and how innovation is based on insight. We’d love to know what your experiences of innovation are, where you’ve seen something truly innovative or what you think of when you hear the word innovation. Let us know on social media Let us know on social media Amy on linkedin or Lucy on linkedin Here’s the link to the book mentioned in the episode - Alchemy: The Surprising Power of Ideas That Don’t Make Sense by Rory Sutherland On our next episode, we’ll be talking about growth mindset, taking risks and jumping headfirst into a big challenge! If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 17 Apr 2025 | The Truth About Health & Sustainability in Food: Why It’s So Hard to Get Right | 00:29:01 | |
Healthy and sustainable product development is more challenging than ever, and in this episode, we break down the complexities faced by food professionals today. We begin by noting the fluctuating definitions of "health" and how these affect consumer expectations and product development. As we highlight, developing products that not only meet these expectations but also taste good is no easy feat. The conversation delves into a recent poll conducted by Lucy, revealing taste and consumer acceptance as top concerns, closely followed by ingredient costs—underscoring the intricate balance of consumer demands and financial pressures developers face. Lucy discusses historical shifts, like gradual salt reductions, to illustrate how consumer palates can be adjusted over time. We also explore the regulatory landscape and its minimal impact on current product innovation, while Lucy introduces the role of AI and advanced technologies in optimising product formulations and extending shelf life. For developers in the field, they're encouraged to push boundaries with new ingredients, expand supplier relationships, and embrace collaborative industry efforts to drive health-focused innovations forward. Timestamps: [00:00:00] Introduction and Episode Overview [00:01:14] Challenges in Developing Healthy Products [00:03:20] Consumer Perception and Product Acceptance [00:05:20] Poll Insights on Product Development Barriers [00:07:35] Importance of Ingredient Innovation [00:08:04] Role of Regulations in Product Development [00:09:38] Taste vs. Health - Consumer Challenges [00:17:19] Navigating Commercial Realities [00:22:17] Future Technological Advancements [00:26:22] Tips for Product Developers [00:28:23] Closing Thoughts and Sign Off Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/ See you next time! | |||
| 23 Mar 2023 | Starting out in the Food Industry with Martha Wood | 00:40:21 | |
On this episode of the Oh For Food’s Sake podcast, we chat with recent graduate and food industry trends expert Martha Wood from Ulrick & Short. If you’re interested in anything from finding a job in the food industry to forecasting food ingredient trends to why ingredients are a great place for you to start your food career, this episode is for you! Martha tells us about her career journey from taking Food Tech at school to studying food marketing management at Sheffield Hallam University. We then get onto her work at Ulrick & Short spotting food trends and creating marketing content. Listen out for our really interesting discussion on the relationship between a food company and their ingredients supplier, where Martha details the support you get from working with Ulrick & Short. We also get a sneak peek at Ulrick & Short’s upcoming webinar on ingredients that can replace eggs in a range of different food products and Martha shares her advice for undergraduates and recent graduates looking to get a start in the food industry. We’re always so delighted to talk to passionate people from across the food industry! You can hear more of our interviews and food industry insights by subscribing to the Oh For Food’s Sake podcast. If you’d like to show your support for the podcast, you can also drop us a rating and review.
Timestamps [1:40] Welcome to the podcast, Martha! [2:33] Martha tells us about the origins of her passion for food [5:21] How Martha got her job at Ulrick & Short [7:04] How a placement year can help you get a start in the food industry [12:51] Trends and content creation: Martha’s role at Ulrick & Short [15:37] “No hierarchy in the business” [18:40] You can get support for your food product ingredients! [21:25] Why you need a really good relationship with your suppliers [24:54] Why it’s great to start out your food career with an ingredients company [28:42] “Take every opportunity”: Martha’s advice for undergraduates [31:15] So what’s next for Ulrick & Short? [34:45] Development and application: How Ulrick & Short look at food trends [37:53] How to get in touch with Martha and Ulrick & Short Links and Resources Sign up for Ulrick & Short’s egg replacement webinar Email: martha@ulrickandshort.com Find out more about this episode’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 02 Sep 2021 | Tips For Starting a Career in Food | 00:28:57 | |
12. Tips For Starting a Career in Food In this episode we take ourselves back to the beginning of our careers in the food industry. If you are just starting out in the industry and are not sure where to begin then this is the perfect listen for you. If you want to support others starting out, it’s also worth a listen. Lucy opens up about her leap from the Midlands, having grown up and attended Uni there to landing her first job working in a concept development role in Lincolnshire to next discussing her first hiccups at Sainsbury’s in retail. Whilst I share my different path of a placement year in New Zealand in a Catering business before moving into a technical role after university and ending up working across a multitude of functions in my career. We take you under our wing and share tips on how you might want to explore different areas of the business, from a retail, commercial and manufacturing point of view, to get an idea of the elusive “bigger picture” from the start. Plus a small list of things we wished we had done when we first started, all so you can have the very best start to diving deep into your new career in food! Here is the link for the mentoring scheme we mention - flourish in food If you are interested in joining the seminar which we will both be speaking at in November here are the details - Food Matters Live careers week If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 11 Nov 2021 | Flourishing in the Food Industry with Jo Elsdon | 00:49:47 | |
In this week’s episode, we have a wonderful conversation with Joanne Elsdon who is Head of Food at one of the UK’s largest Food Manufacturers and also co-founder of the Food industry mentoring scheme “Flourish in Food”.
We talk to Jo about her varied career in Food which spans across manufacturing, retail and freelance consulting – and she shares with us the things she wishes she had known earlier in her career. She tells how she and two Food industry colleagues founded the “Flourish in Food” mentoring scheme during the first UK Covid lockdown, born out of a passion for encouraging the development of new talent in the industry.
In addition to her busy work life, Jo shares some of her well being tips of what she gets up to outside of this including her adventurous cold water dips to simple and relaxing things such as switching off and enjoying some reality t.v which let’s face it is so necessary from time to time!
It was such a pleasure to chat to Jo and we hope you enjoy this episode as much as we did.
Visit the Flourish in Food website HERE
Get in touch with Jo via linkedin HERE As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 05 Jan 2023 | Nourish Awards with Diana Babic | 00:53:13 | |
There are plenty of awards up for grabs when you work in the food industry, but none of them are quite like the Nourish Awards! On this episode of the Oh For Food’s Sake podcast, we’re talking to the Nourish Awards founder Diana Babics about where she got her inspiration from, what it takes to run an award that spans many chapters and categories and how she manages to taste all that delicious food! Diana tells us about her food journey and why she became interested in eating ‘free from’ food that was actually healthy. She talks about the early days of the Nourish Awards and what makes them different from all the other food awards out there. We dive into the behind-the-scenes logistics of running the awards and Diana also explains how she manages to keep the awards going, be a mum and still have time for herself. As passionate foodies, we loved recording this episode of the Oh For Food’s Sake podcast and we hope that you’ll enjoy listening to it too. If Diana’s story has inspired you to apply for a Nourish Award, or even to launch your own food product, then we’d love to know more. You can get in touch with us via Facebook or LinkedIn. Please do also share this episode with your fellow food industry workers to spread the word about the podcast. Timestamps [1:58] Diana tells us about the very first Nourish awards [3:47] From finance to architecture to food: Diana’s varied background [11:07] Setting up the Nourish Awards [14:39] Why ‘gluten-free’ doesn’t necessarily mean ‘healthy’ [17:05] “It’s about the full package”: What makes the Nourish Awards different [21:47] Do the Nourish Awards judge own-label products? [27:48] Chapters and categories: The breakdown of the Nourish Awards [32:26] The many logistics of organising a successful food award! [43:02] What’s next for the Nourish Awards? [45:52] “My plan is to establish many Nourish Awards” [48:18] How Diana balances being a mum and running the Nourish Awards [50:22] “Get your entries in!” Diana’s message to listeners [51:05] How to get in touch with Diana Links and Resources Find out more about this month’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 08 Jun 2023 | Helping Mission Led Challenger Brands With Louis Bedwell | 00:47:00 | |
The UK food industry is under threat. It’s incentivised to churn out unhealthy, unsustainable food products. Can challenger brands be the ones to turn it all around? On this episode of the Oh For Food’s Sake podcast we talk to Louis Bedwell, the managing director of Mission Ventures. He believes that the future of food is in the hands of start-ups and he’s helping them to seize it. Louis tells us how he started working in food and what he’s doing in his current role with Mission Ventures. He lays out some of the challenges that the food industry faces and explains how we as consumers are suffering as a result. Then we discuss the funds available to help challenger brands rise up and compete in a tricky market space. You’ll hear about the Thrive with Sainsbury’s collaboration, Batch Ventures with Warburtons and Mission Venture’s own Good Food Fund, both of which supply support and funding for ambitious brands creating healthier food alternatives. This episode shines a light on some of the major issues that we all need to think about, whether we work in the food industry or are consumers who want to have access to healthier food products. Get in touch with us via Facebook or LinkedIn to share your thoughts on what’s next in food and don’t forget to subscribe to the Oh For Food’s Sake podcast to hear more from talented people who are changing the food industry. Timestamps [0:55] Welcome to the podcast, Louis! [2:57] From teaching assistant to fixing the food industry: Louis’ career [7:05] What Louis learnt from the Grocery Accelerator [8:20] “The food industry is broken”: Tackling the problems of the UK food industry [14:45] What’s the plan for the future of the programme? [16:26] Changing the food environment to make cities healthier [18:46] Healthier alternatives: How to qualify for funding support [21:02] Why are we eating less healthily? [25:32] Incentives work! [27:50] How Louis works with brands through accelerator programmes [31:20] By entrepreneurs, for entrepreneurs: The Mission Ventures team [33:05] What Warburtons is doing to change the food industry for the better [37:07] A new brand and more funding: What’s next for Mission Ventures? [41:17] Where to go to connect with Louis [43:03] What £1 million can do for a challenger brand Links and Resources Email: louis@missionventures.co.uk You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 11 Apr 2024 | Finding Your Fit: Neurodiversity and the Job Market with Ellie Vince | 00:31:01 | |
Join us this week as we sit down with Ellie Vince to explore her journey with dyspraxia. After facing difficulties with tasks such as reading aloud and coordination, Ellie was diagnosed with dyspraxia, leading to the need for specialised equipment in her job. Ellie's initial hesitation in disclosing her condition at work transitions into impactful advocacy, demonstrating how employers can better understand and support employees like her. We discuss the statistics highlighting the prevalence and misunderstanding of dyspraxia among UK adults and stress the importance of inclusivity at the workplace through thoughtful accommodations. Furthermore, we dissect how hiring processes and workplace cultures can become more supportive of neurodivergent individuals, such as by providing training, designating mentors, and promoting awareness. Ellie also shares her academic journey, professional aspirations, and how her neurodivergence complements her creative learning style. We emphasise the significance of sharing experiences and fostering open discussions about neurodiversity to reduce stigma and embrace differences.
Timestamps: - 00:05:45 - Ellie Vince's academic challenges with dyspraxia - 00:12:34 - Revealing dyspraxia at work and advocating for inclusivity - 00:24:50 - Strategies for businesses to support neurodivergent employees - 00:37:19 - Embracing neurodiversity in recruitment processes and workplace environments - 00:51:03 - Importance of raising awareness and fostering safe spaces for discussions - 01:08:57 - Ellie's aspirations and joy in finding a supportive workplace
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 16 May 2024 | Revolutionising Food Safety: How New Testing Technologies are Changing the Industry | 00:33:31 | |
In this captivating discussion, Mario Hupfeld demystifies the sophisticated technology developed at Nemis Technologies, designed to detect live bacteria through light emission. Uncover how this method provides quicker results and why it's pivotal for food safety. The episode also unveils the highly anticipated collaboration and webinar with Bill Mauler, co-producer of "Poisoned: The Dirty Truth About Your Food," promising to be a game-changer in the industry, and shares insights into the necessity for continuous education within the food industry. We delve into the challenges and needs for advancing preventive measures in food production, underlining the significance of making complex scientific processes accessible and exciting for all industry stakeholders. We spotlight how Nemis Technologies is not just innovating but also empowering with the launch of the Nemis Academy and expansion into the UK market, thereby equipping professionals with the knowledge and tools to enhance food safety. Timestamps - 00:00 - Introduction to Mario Hupfeld and Nemis Technologies - 03:15 - Explanation of technology detecting live bacteria - 10:45 - Importance of environmental monitoring in food safety - 21:30 - Upcoming webinar and documentary discussion - 35:00 - Challenges in current food safety testing methods - 47:50 - How Nemis Technologies is advancing food safety education Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 02 Feb 2023 | Liquidating a Business | 00:31:18 | |
Most of the stories we hear about businesses in our culture recount business success, where a small, ballsy go-getter grows into an enterprise giant. It’s rare to dive into the other kind of business stories, where with the best will in the world, the business just can’t keep going. But that’s what we’re doing on this episode of the Oh For Food’s Sake podcast. Today we’re talking about liquidating a business: what it means, how to do it, what it feels like and why you need to know about liquidating a business before you start one. This episode gets real about the responsibilities of running a business and moving on with your life once your business is shuttered. We begin by giving you the definition of liquidation and explain why it’s different from going into administration. Lucy relives her experience of liquidating Pudology and walks us through the steps that she took, from hiring liquidators to dealing with the inevitable emotional fallout. She also shares the light that shone at the end of the tunnel once she’d liquidated Pudology and some of the lessons that she took from the whole experience. We know that Lucy isn’t the only person who’s ever gone through shutting down a business that was also a passion project. If this episode of the Oh For Food’s Sake podcast resonated with you, drop us a message via our Facebook page to share your story and the light at the end of the tunnel that you found. Don’t forget to subscribe to the podcast to catch new episodes every week. Timestamps [1:24] Today we’re talking about how you actually liquidate a business [4:41] Why it’s a topic worth talking about [7:03] Dictionary time! What does ‘liquidating a business’ really mean? [8:40] A quick recap of the Pudology story [12:50] How your burn rate affects your business strategy [15:50] “The next day is when I set the wheels in motion”: Wrapping up the business [17:45] What it costs to liquidate a business [20:35] So what happens with your trademark and branding? [23:23] There is a light at the end of the tunnel! [25:36] Business learnings, personal learnings: Moving on from liquidation [29:25] If you want to know more, get in touch Links and Resources Our previous episode on knowing when to quit Find out more about this month’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 27 Apr 2023 | 4 Things Foodie Startups Need to Know | 00:33:23 | |
You might have an incredible food product idea, complete with a compelling brand story and an ‘in’ with a big retailer. But unfortunately, the reality of the UK food industry means that even then, you’re not guaranteed to become the Next Big Thing in Food. So on this episode of the Oh For Food’s Sake podcast, we’re sharing the four things you need to know to run a successful food startup. In this episode, we dive into everything that Lucy wishes she’d known before launching her food brand Pudology. You’ll hear about all the extra expenses that you might not have factored into your budget and what kind of marketing actually works for foodie startups. There’s also a healthy serving of advice on how to brand your products and which tasks you need to outsource ASAP. Stay tuned for exciting news about our upcoming course on the Stage-Gate process that’ll help your food startup to develop and launch brand new products! This episode is packed with insights that any food startup is bound to need to hear. If you have connections with any new food brands in your network, make sure to share this episode with them! You can also help to spread the word about the Oh For Food’s Sake podcast by leaving us a rating and review.
Timestamps [1:20] Today’s topic: What foodie startups need to know [3:11] Getting on top of your costs [4:51] Marketing, promotions, messaging: The additional costs you need to factor in [9:57] Avoid advertising! [13:56] So what kind of marketing actually works? [15:26] Why you need a good design agency [19:55] The magic of outsourcing [23:27] What kind of tasks can you outsource? [27:02] The best bit about the food industry [28:08] It’s fast-paced, it’s competitive and it’s hard but it’s possible [29:47] Our exciting new course and how it’ll help you to develop new products! Links and Resources For more details and to sign up for our upcoming course click here Find out more about this episode’s sponsor, Ulrick & Short, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 07 Mar 2024 | Using AI in the Food Industry with Grounded Research | 00:52:31 | |
This week, Kara Webb and Clare Otridge will join us to discuss AI technology in the food industry. This episode begins with a discussion about GPT-4's token prediction, laying the groundwork for understanding the potential of AI in our daily operations. We discuss AI's role in streamlining processes. Issues such as data security and potential misuse of technology. We delve into the ethics of AI, the risk of "fake content" generation, and the balance needed between human creativity and machine efficiency. Kara and Clare guide us through understanding emotional analysis in market research, the potential for AI in lie detection, and how tech tools, though slow to gain traction in the food industry, can amplify productivity and foster innovation. We discuss the urgent need for upskilling in the food industry as we navigate these technological advancements. If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!
Timestamps - 00:02:40 - Introducing Kara Webb and Clare Otridge and the topic of AI in the Food Industry. - 00:07:15 - How GPT-4 predicts tokens and its impact on the industry with Karolyn Webb. - 00:12:03 - Real-world examples and limitations of GPT-4 shared by Clare Otridge. - 00:18:50 - Exploring AI integration in Microsoft's ecosystem and the food industry at large. - 00:24:28 - Discussing AI's role in recipe automation and repetitive task management. - 00:30:22 - Ethical considerations and human oversight in the age of data-driven AI. - 00:38:49 - Emotional interpretation in AI and minimization of survey biases. - 00:47:10 - Appreciation for sponsors, the continuous value of human content, and the power of AI in market research. - 01:01:45 - The strategic development and deployment of Chat GPT by OpenAI. - 01:07:56 - Anticipated changes with AI in drug discovery and the attention economy. - 01:12:40 - Closing thoughts on tech tools, AI potential, and advancing with a human-centric approach.
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 06 Mar 2025 | Thriving in the Food Industry: How Let Them Thinking Elevates Your Career | 00:27:09 | |
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
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/ See you next time! | |||
| 04 Aug 2022 | Atomic Habits - Book Review | 00:29:48 | |
Why do we find it so difficult to stop doing things that we know are bad for us? Whether it’s mindlessly browsing social media instead of working, reaching for that next piece of chocolate even though you said that you’d had enough for today, or cancelling yoga again because something’s come up at work, we’re all guilty of doing things that aren’t in our best interest. But it doesn’t have to be that… This week’s episode of the Oh For Food’s Sake Podcast is a little different as we’re introducing our brand new book club! We’ve both read Atomic Habits by James Clear, who details his method of building good habits in a sustainable way whilst gradually removing bad habits. In a word, we loved it! Listen to us break down some of the secrets of the book and what we’ve done differently since we read it. At the end of the episode, we share the next book on our book club reading list. If you have thoughts on Atomic Habits that you’d like to share with us, hop on over to our Facebook page! And make sure to subscribe or follow the podcast wherever you find your podcasts so you catch our next episodes.
Timestamps [0:48] Join our book club! [1:51] Why should you read Atomic Habits? [3:28] The intriguing premise of Atomic Habits [5:05] How to reframe your goals to make them more achievable [6:45] Setting goals for your life outside of work [8:22] Why habits actually matters [10:10] The magical power of habit stacking [11:20] We love habits! Even if they’re bad for us… [12:15] The four laws to make good habits, and the four rules to break bad habits [14:26] How we’re using the rules of habits to control our social media usage and to make unpleasant experiences easier [16:33] “I GET to do this, not I HAVE to do this” [18:34] The habit loop: How to identify your bad habits and start to replace them [21:12] How our future book club episodes will work [22:27] Book club question: Which habit theme resonated the most for you? [25:40] Book club question: Have you ever fallen into the ‘perfect moment’ trap? [26:38] The next book club book on our list! [27:42] Tell us your thoughts on Atomic Habits! Links and Resources Atomic Habits by James Clear on Amazon UK The No Club: Putting a Stop to Women's Dead-End Work by Linda Babcock You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 16 Mar 2023 | Three Simple Ways to Become More Assertive | 00:28:13 | |
“I’m sorry to interject, but would you mind just please…” Nope, stop right there! On this episode of the Oh For Food’s Sake podcast, we’re delivering the important message that it’s ok to be assertive! Tune in to learn our three simple tips to help you be more assertive in your work and home life. We tell you why it’s important to be assertive and outline some of the reasons why many of us struggle to speak up for ourselves. Once we’ve dived into the difference between assertiveness and aggressiveness, we give you three tips that you can apply to become more assertive. You’ll learn the words you need to remove from your spoken and written vocabulary and you’ll also hear a handy mental reframe that’ll make you feel more comfortable in your new, assertive persona. So many of you wanted to learn more about being assertive and we’re delighted to be able to help you out! Make sure to subscribe to the Oh For Food’s Sake podcast to be the first to hear about upcoming episodes and training sessions on assertiveness. If you’d like to have a chat with us about how you’re being more assertive in your daily life, hop on over to our Facebook page.
Timestamps [1:24] Today’s topic: How you can be more assertive [2:35] Why is it important to be assertive? [5:48] Gender and assertiveness: Why women might find it harder to speak up [10:22] Your needs matter too! [12:52] Being assertive doesn’t mean being aggressive [14:05] #1: Manage your Maud (AKA internal chatter) [17:05] #2: Choose your words [21:49] Why your apologies are undermining your message [23:35] “You’re not saying ‘no’ to the person, you’re saying ‘no’ to the task” [24:57] #3: Face, base, pace [26:05] There’s more assertiveness training to come! Links and Resources How Women Rise by Sally Helgesen and Marshall Goldsmith on Amazon UK Sign up for the waiting list for Amy's next assertiveness course. Find out more about this episode’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 15 Apr 2021 | Reframing Resilience | 00:51:57 | |
2. Reframing Resilience In today’s episode, Amy and Lucy talk about what resilience means. Although widely thought to be the ability to soldier on through difficulties, regardless of how you feel, resilience is something much softer. Resilience is looking after yourself, asking for help, and voicing when you feel overwhelmed. Being resilient means having emotional awareness, having support around you, noticing the negative thoughts, and taking a step back to ask yourself what another person would have done. This conversation dives deep into several issues, including why everyone needs a coach and whether a person’s resilience is determined by gender. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 28 Nov 2024 | Transformative Leadership in Sustainability: Fran Haycock's Journey at Greencore | 00:35:39 | |
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
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 30 Mar 2023 | Self promotion without selling your soul | 00:29:10 | |
It’s that item on your to-do list that you keep putting off: self-promotion. You can always find a reason to put it off but avoiding self-promotion might hold you back in your career. On this episode of the Oh For Food’s Sake podcast, we explore effective self-promotion. Join us as we discuss what it means, why we’re scared of it and what good, genuine self-promotion can look like for you. We begin by tackling the issue of why incompetent people—especially men—are often more comfortable with promoting themselves and their achievements. Then we talk about why you might feel wary of self-promotion. You’ll learn how to overcome your self-promotion hang-ups and what the first step towards good self-promotion is. We’ll also help you to draw boundaries around your self-promotion and to build an accountability system so that you can get it done. If you’re struggling to get the recognition that you deserve in your workplace, make sure to listen to and save this episode of the Oh For Food’s Sake podcast! Join us over on our Facebook page to share your feelings around self-promotion and to celebrate your self-promotion success stories. We’d love to hear from you! And if you want more food industry career advice then subscribe to the podcast to hear new episodes every week.
Timestamps [1:25] Welcome to the episode! Today we’re telling you how to get comfortable with selling yourself [2:51] How come men are generally better at selling themselves than women? [4:23] So, why do we struggle to self-promote? [7:33] The fear of being perceived as arrogant [9:45] What happens when incompetent people self-promote [12:01] Lack of self-awareness, imposter syndrome, perfectionism: Other factors that get in the way of self-promotion [14:22] The first step towards self-promotion [16:38] Being authentic vs being genuine [18:45] Self-promotion is telling your own story [21:50] “That’s where it’s important to take yourself out of yourself” [25:02] Self-promotion doesn’t have to feel icky, we promise! [25:55] A final tip: Make other people hold you accountable Links and Resources Why Do So Many Incompetent Men Become Leaders? By Tomas Chamorro-Premuzic Our previous episode on perfectionism Our previous episode on building your personal brand Our previous episode on storytelling in NPD Find out more about this episode’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 25 Jul 2024 | Entrepreneurship and Resilience: Learning from Failures with Dave Christie | 00:40:31 | |
In this week's episode we are joined by our special guest Dave Christie to discuss his multifaceted journey in the business world. We kick things off by talking about the different ways social support manifests for entrepreneurs, from Facebook groups to in-person meetups. Dave draws on personal anecdotes, including his mischievous school days, where he paid younger students to buy snacks from him, showcasing his early entrepreneurial spirit. We discuss Dave's business ventures, including his environmental tech company, Take on Goliath, and his coaching and mentoring roles. All these roles reflect Dave's commitment to making a positive impact, whether through sustainability or mentorship. We explore what it means to "Take on Goliath," and how this relates to overcoming internal doubts and external challenges. Dave articulates the detrimental effects of vague instructions and highlights the power of clear, open-ended questions to foster genuine understanding. We also reflect on how COVID-19 has acted as both a challenge and an opportunity for change, offering a "safety net" for lifestyle adjustments and habit-forming. The conversation wraps up with a look at the nuances of coaching versus mentoring, the importance of critical feedback, and the value of a "critical friend" who challenges you with kindness. Timestamps 00:00:00 - Introduction to Dave Christie and his background 00:05:15 - Dave's early entrepreneurial days and school anecdotes 00:10:30 - Social support for entrepreneurs: Facebook groups and meetups 00:15:45 - The crucial role of resilience and learning from failure 00:20:50 - Discussion on Dave's businesses: Take on Goliath and environmental tech 00:26:10 - The importance of clear communication in the workplace 00:31:00 - Teaching children resilience and the value of failure 00:35:20 - COVID-19 as a catalyst for change and forming new habits 00:38:10 - Nuances between coaching and mentoring 00:40:30 - Amy Wilkinson wraps up the episode Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 22 Sep 2022 | Sampling Session Success | 00:34:39 | |
On the surface, it seems easy to run an NPD food sample session. All you need is the food, served at the right temperature…at a good time of day….and a stockpile of the right utensils…and the right people in the room…giving feedback in the right way… Actually, it’s not so easy. So on this episode of the Oh For Food’s Sake Podcast, we’re giving you a list of handy tips to make your sample session a success. We share with you what you need to think about before, during and after your sample session to really nail it. We cover all elements of the sample session and share our best practices that we learnt through years of trial and error. The episode also includes our anti wooden spoon manifesto, which is a timely reminder that the tiny details really count! If you’d like to get in touch with us to share your sample session stories, head over to our LinkedIn page or Facebook group and please also let us know if you’d like us to do a future episode about sensory testing and tasting methods. And don’t forget to subscribe to the podcast so that you don’t miss an episode!
Timestamps [0:48] Today’s topic: How to nail your NPD sampling session [3:15] There are so many ways that a sampling session can run away from you! [4:35] Keeping personal opinions outside of the sampling session [6:50] Tackling a lack of resources [8:57] What information are you presenting to the panel? [10:15] A really simple tip to set yourself up for success [11:27] “How much do I hate wooden spoons?!!” A reminder to watch out for the utensils you use in the development process [16:45] Not everyone has the language to describe the flavours they can taste [17:58] Think about the environment around your sample tasting [21:12] What to record in your sample session notes [22:48] Combatting flavour overlap and sampling fatigue [24:40] Who’s in your panel? [28:21] Documenting outcomes [29:57] The kitchen vs. factory sample breakdown [31:13] Don’t bias your panel! [32:25] Our handy sample session summary Links and Resources Find out more about this month’s sponsor, The Seed Group, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 31 Oct 2024 | The Future of Food: Sustainability in New Product Development | 00:25:38 | |
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:
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 16 Feb 2023 | The 5 Dysfunctions of teams and how you can fix them | 00:25:03 | |
You can tell when a team isn’t working together. They could be missing targets, not getting on with each other or turnover might be too high. But these are the symptoms and not the cause. On this episode of the Oh For Food’s Sake podcast, we discuss the five key underlying problems that cause teams to not function AND tell you what you can do about it. Tune in to find out how to turn your team around! We discuss Patrick Lecioni’s framework on dysfunctioning teams and list the five main reasons why your team might not be working. You’ll hear us walk through each of the reasons in detail, listing how you can spot it, what the dysfunction might lead to and we give you some ideas about how to implement change. At the end of the episode, we recep what we’ve learnt and Amy shares how she uses the framework to help teams in the food industry via workshops and team coaching. If you want to see a change in your team, this must-listen episode of the Oh For Food’s Sake podcast will help you to diagnose that issue that you can’t quite put your finger on. If you’d like to learn more about Amy’s coaching services then you can contact her via LinkedIn and you can also get more insider tips on thriving in the food industry by subscribing to the podcast. Timestamps [1:25] Hello! Today we’re talking about the five dysfunctions of teams [3:03] Dysfunction #1: Absence of trust. What happens when your team doesn’t trust each other? [6:44] Dysfunction #2: The inability to handle conflict [9:35] Dysfunction #3: The inability to commit and how it affects your team [12:54] What good commitment looks like within a functioning team [13:30] Dysfunction #4: A lack of accountability [15:50] How to hold other people accountable in a healthy, helpful way [16:33] Dysfunction #5: A lack of focus on results [18:00] How a lack of focus on results affects staff morale… and what happens when you correct it [21:44] “Really useful to see”: A simple structure with real results Links and Resources The Five Dysfunctions of a Team by Patrick Lencioni on Amazon UK Find out more about this month’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 30 Sep 2021 | Pivoting in a Pandemic with Justin Gilchrist | 00:41:58 | |
Every week, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way. Today we talk to the ever-inspiring Justin Gilchrist or long suffering entrepreneur who is now the Founder & Head of Growth at Wellbox. Justin pivoted during the pandemic in a big way, starting WellBox to serve the new needs of consumers living and working at home full-time. We talk all about finding the creativity to work within your means whilst thinking outside the box, how being grounded in your personal life can lead to fresh ideas and the strength in delegating tasks and building a strong team. If you’d like to connect with Justin you can find him on LinkedIn And if you're interested in WellBox, you can find out more by visiting their website If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 14 Dec 2023 | Suzanne Coombes Asda Technical Manager | 00:52:08 | |
In this engaging episode, our guest, Suzanne Coombes, delves into her extensive experience within the food industry. Having started her career at Samworth Brothers, she found the complexity of operations thrilling. Her passion for the community and team spirit shines through as she compares a practical workplace to a well-conducted orchestra. We then discuss her shift from operations to a qualitative technical role at Asda, interspersed with light-hearted banter on sausage factories. Suzanne opens up about her journey and how the significance of empathy became a cornerstone of her leadership style. She recounts making tough decisions during financial hardships, the tricky balance of work and personal life, especially during her mother's battle with cancer, and her philosophy on finding "just enough" joy and challenge in life. Her current role at Asda is a source of fulfilment, wherein she proudly leads her team, emphasising open conversation, mutual support, and continuous development. Revealing both the highs and lows of her career, Suzanne exemplifies the importance of recognising when competition becomes detrimental to health. Lastly, we discuss the nuances of self-realisation and the importance of discovering what truly matters in life, challenging the constant pursuit of happiness that social media often portrays. | |||
| 06 Oct 2022 | How to ask for a Pay Rise | 00:28:02 | |
We all expect to get a salary for the work we do, but why is it so hard to ask for more? On this episode of the Oh For Food’s Sake Podcast, we give you advice on how to ask your boss for more money for the work you do, which is more important than ever given the economic climate. Listen in as we lay out a step-by-step process for a successful pay raise request. We begin by giving you tips on how to prepare yourself long before you step into the meeting room, covering how to research your market worth and what to say to yourself to boost your confidence. We also give you ideas about what you could request from your company if a higher salary isn’t an option and we share our insights on timing the conversation to give yourself the best chance possible of being awarded a more substantial paycheque. If you’d like to listen to more career advice from us, you can find all our episodes by subscribing to the Oh For Food’s Sake Podcast wherever you get your podcasts. It’s also a great way to show your support for the show. Timestamps [1:23] Today’s topic: How to ask for a payrise! [2:45] Why you’re still in a strong position to ask for more money [3:45] The payrise process: Researching your worth [7:20] How closely should your salary be tied to your experience level? [9:47] The “I want more” talk: What should you be asking for from your company? [11:40] How to time your request for a payrise [13:00] Setting yourself up for success [14:35] Situation, Tasks, Actions, Result: How to structure your request [17:10] Other requests you can make to boost your career [19:40] “Think about what’s in it for them” [21:42] You deserve what you’re asking for! [23:53] Other negotiation strategies [25:56] A helpful summary to get you through the payrise process Links and Resources Find out more about this month’s sponsor, More People here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 07 Nov 2024 | Transforming Procurement: Streamlining Processes and Supplier Engagement with Michelle Bailey | 00:47:50 | |
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:
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 23 Jan 2025 | From Self-Doubt to Self-Assurance: Leadership Tools for Women in Food with leadership coach, Nicky Foster | 00:38:46 | |
Today on "Oh For Food's Sake," we welcome Nicky Foster to explore the complexities of confidence and leadership challenges in the food industry. Confidence, often hampered by imposter syndrome and self-doubt, can be nurtured through small, consistent actions that build competence and self-belief. Our discussion highlights the impact of gender socialisation, where societal expectations differ for girls and boys, often creating a bias when women appear more confident and assertive. Nicky shares her experiences from her retail career, including the trials of advocating for flexible working as a new parent and the profound personal growth following redundancy. She uses powerful analogies to illustrate her goal of helping women achieve success more easily. Nicky emphasises authenticity in leadership, challenging the outdated notion that women must emulate male behaviours to succeed. We also tackle the topic of maternity leave, discussing the loss of confidence, the physical and mental toll of childbirth, and the importance of recovery and support systems. Nicky and Amy stress the need for women to lean into their true selves, to set boundaries, and to ask for help — especially crucial when returning to work after maternity leave. The conversation highlights the value of women supporting women, sharing successes and challenges, and fostering a strong, supportive network. Nicky ends the discussion by introducing her new program aimed at building clarity, confidence, and community among women leaders, Fearless Women: Empowered to Rise. The Fearless Women’s Programme is a comprehensive journey designed to tackle the unique challenges women face in professional roles. Do you find yourself holding back in meetings? Struggling to build your network? Or feeling like you have to prove yourself twice as hard to be taken seriously? You’re not alone, and this programme is here to change that. Whether you’re battling self-doubt, feeling stuck, or just searching for a clearer sense of direction, this programme will guide you to unlock the confidence, clarity, and connections you need to move forward. You can join the waiting list for this programme and register for a live webinar on the 24th January by clicking on the links in the Links & Resources section. Timestamps [00:02:30] Introduction to Nicky Foster and her journey in the food retail industry. [00:05:15] The recurring challenge of confidence and imposter syndrome. [00:08:40] Gender socialisation and societal pressure on women. [00:12:10] Nicky’s personal career stories and lessons learned. [00:18:00] The importance of authenticity in leadership. [00:21:45] Challenges faced by women returning from maternity leave. [00:25:30] The significance of a supportive network and women’s tribes. [00:29:50] Building confidence through actionable steps and self-reflection. [00:34:00] Introduction to Nicky's new confidence-building program. [00:38:15] Upcoming events and closing thoughts. Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Fearless Women Programme Wait List https://foodies.fearlessfoodies.co.uk/fearlesswomen Fearless Women Webinar Registration https://foodies.fearlessfoodies.co.uk/webinar Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/ See you next time! | |||
| 08 Dec 2022 | Vegan Chocolate Pioneers! We meet Rimi & Manav from Love Raw | 00:57:03 | |
On this episode of the Oh For Food’s Sake podcast, we’re interviewing a power couple who are making waves in the British food industry. Join us as we talk with our new friends Rimi and Manav, creators of the vegan chocolate brand LoveRaw, about everything from starting a business, to working with your spouse, to coping with Covid-19, to the future of LoveRaw. Rimi and Manav tell us how they created LoveRaw and got it off the ground with almost no resources. We follow their journey of learning to produce and sell LoveRaw products at scale and hear some of their behind-the-scenes struggles. You’ll learn how they managed to ride out the rough times and what they do to keep their energy levels up and the burnout at bay. They also share the story of how LoveRaw nearly came crashing down around them and how they were able to pick themselves up and keep going. This episode was an absolute joy for us to record and we can’t wait for you to hear Rimi and Manav’s insights into working in the food industry and running a successful food business. You can get in touch with us to share your thoughts on the episode via our Facebook group and if you’d like to hear more from us, then subscribe to the Oh For Food’s Sake podcast.
Timestamps [1:24] Welcome to the episode, Rimi and Manav! [4:10] So, how did LoveRaw start? Rimi tells us their story [10:55] Taking the next steps and learning to scale [12:07] What’s it like to start a business with your partner? [16:26] Comparing the food industry to working with other industries [19:20] “I think it’s just over time”: How to build up a network in the food industry [22:24] What’s it like to make an award-winning product? Rimi and Manav tell us about their products and branding [29:08] “My energy levels haven’t stopped, but it does take a toll”: How to stay resilient in tough times and how to cope with burnout [36:45] Manav’s tip to achieve greater productivity [39:37] Where LoveRaw is at right now [42:09] Did Covid-19 have an impact on LoveRaw’s sales? [48:56] A nightmare story about how Rimi and Manav nearly lost everything [55:00] How to get in touch with Rimi and Manav Links and Resources Email: rimi@eatloveraw.com Find out more about this month’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 27 Jul 2023 | Stop Saying it was a Team Effort | 00:25:41 | |
How many times have you slogged through a top-priority team project and pulled out all the stops to make sure that you get your part done… AND everyone else’s too? And then you get to the delivery meeting and find yourself saying “It was a team effort”? Ok, so it’s definitely not just us then! On this episode of the Oh For Food’s Sake podcast, we explain why you shouldn’t let everyone take credit for your work and how to make others aware of your own contributions. We tell you why it’s problematic for you to allow others to benefit from your hard work and unpack the difficult team dynamics that can come from overusing the word ‘we’. Then we give you four great reasons to recognise and highlight your successes so that you’re inspired to do it more. Stay tuned until the end of the episode when we tackle the thorny issue of how to tactfully call out team members who didn’t pull their weight. We hope that this episode will encourage you to self-promote your success at every chance you get! Get in touch with us via our Facebook page to let us know how it works out for you in your next big meeting or performance review. Don’t forget to subscribe to the Oh For Food’s Sake podcast to hear more advice about flourishing in your career in the food industry.
Timestamps [1:32] Welcome! On this episode, we’re changing your mindset on career success [2:48] Why it’s problematic to say ‘we’ [5:25] The passive-aggressive form of ‘we’ [6:34] Getting specific: Acknowledging your efforts [10:02] Getting specific: Highlighting your impact [13:13] Getting specific: Growing your confidence [16:56] Getting specific: Helping others [19:20] How to handle it when one person under contributes [22:11] “Embrace your self-awareness”: Ditch the guilt and celebrate your success Links and Resources Buy the Ta Da list journal on Amazon UK If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 17 Mar 2022 | Why we need to support NPD Teams | 00:34:52 | |
Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business? In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,
If you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 02 May 2024 | Work Smarter, Not Harder: Leveraging the 80/20 Rule in Everyday Life | 00:24:57 | |
We kick off this episode with insights from the 80/20 principle, drawing from Richard Koch's book. We discuss Amy’s initial misunderstandings and how a correct grasp has improved her work strategies, especially emphasising the use of Pareto Charts in business contexts. We also discuss Lucy’s practical experiences and individual adjustments toward applying the 80/20 rule. Together, we engage in a lively and educational back-and-forth that covers using the principle in team settings, personal productivity, and stress management. We discuss various personal adjustments and professional strategies that have profoundly impacted our effectiveness and satisfaction. Amy uses relatable anecdotes from her business and personal life to highlight the increased efficiency and reduced stress from applying the 80/20 rule. Lucy discusses her renewed approach to time management, which has clarified her productivity and allocation efforts toward high-value activities. We end the episode by asking you, the listeners, to consider parts of your lives where the 80/20 principle could be instrumental.
Timestamps - [00:00:00] Introduction to the 80/20 principle - [00:01:32] Explanation of what 80/20 means in practical terms - [00:03:17] Discussion on Pareto charts and their relevance in business - [00:06:26] How recognising team strengths applies to the 80/20 rule - [00:10:20] Insights into leadership and delegating effectively - [00:13:03] Lucy shares her method for tracking time and its benefits - [00:16:22] Personal life strategies using 80/20 for stress reduction - [00:19:24] The impact of selective relationships on personal peace - [00:24:00] Final thoughts on the broader implications of the 80/20 rule
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 28 Mar 2024 | Neurodivergence - It's not just a Trend | 00:43:25 | |
In this episode, we navigate the often misunderstood waters of ADHD and neurodiversity in an industry where focus and precision are paramount. Delving into our personal journeys, we discuss the challenges and triumphs faced from school into adulthood. We reflect on what sparked an exploration of our own neurodivergence and look at family patterns of ADHD symptoms. We emphasise the importance of seeking professional diagnosis over self-diagnosis and provide insights into struggles with educators, impulsivity, and staying organised. We talk candidly about how ADHD traits have influenced our relationships and work productivity, sharing how understanding and adjusting to each other's needs has improved collaboration. We don’t hesitate to discuss how neurodiversity fuels our creativity and problem-solving skills or the surge of ADHD awareness on social platforms. This episode is not just about challenges; it's a celebration of neurodiversity and an urgent call for greater acceptance and accommodation in the workplace.
Timestamps: 00:03:20 - Amy’s story of discovering her ADHD 00:09:45 - Lucy’s family history of ADHD 00:15:30 - The impact of ADHD on professional life and task prioritisation 00:23:00 - Benefits of understanding neurodiversity in relationships and work 00:36:50 - Rising ADHD awareness and social media influence 00:42:00 - The journey to diagnosis and the importance of professional assessment 00:50:15 - Viewpoints on accommodating neurodiversity in the food industry 01:00:00 - The hosts' expressions of gratitude to their sponsors
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 18 May 2023 | Future proofing your business in the Food industry with Adrian Short | 00:46:23 | |
The food industry changes all the time so if you have a food business, you always need to keep an eye on the horizon. On this episode of the Oh For Food’s Sake podcast, we talk to Adrian Short, one of the founders of our podcast sponsor Ulrick & Short, about how he created a once-niche business that has bloomed into a big player in the clean-label ingredients space. Join us for this fun conversation that covers starting your own business, matching up companies by culture and what the future of meat-free meat looks like! Adrian tells us how he “fell into” working in the food industry and about the gamble that he and co-founder Andrew Ulrick took when they applied for a £20,000 loan to start Ulrick & Short. He walks us through the journey that the company has been on and the pivot they recently took when they formed The Ingå Group. We then broaden our discussion to hit on some of the latest projects that Ulrick & Short have been involved with, including developing meat alternatives and upcycling waste rape seed into mince. Adrian also shares details on their exciting new partnership with the 100-year-old French functional bakery ingredients company, Louis François. This episode of the Oh For Food’s Sake podcast goes to show how varied and dynamic careers in the food industry truly are. If you enjoyed our chat with Adrian, make sure to subscribe to the podcast to get our weekly episodes delivered straight to your feed. Timestamps [0:46] Welcome to the podcast, Adrian! Adrian tells us how he “fell into” the food industry [4:01] How Adrian and Andrew created Ulrick & Short [8:08] “What worried you then is irrelevant now”: Growing a business from a £20,000 loan [12:21] Adrian’s deal with The Ingå Group [16:30] Empowerment, trust, happiness, equality: Ulrick & Short’s core values [19:02] How do you maintain culture in a growing company? [23:46] Why beans are on the menu for the future of The Ingå Group [27:15] Meat-free meat that tastes like meat: Is it the way forward? [33:58] Consumers don’t like to compromise [36:05] Will there ever be a replacement for methyl cellulose? Adrian weighs in [40:48] Unpeeling the layers of working in the food industry [44:20] Where to go to get in touch with Adrian Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 01 Jun 2023 | What 100 Podcast Episodes Have Taught Us | 00:46:43 | |
Welcome to the 100th episode of the Oh For Food’s Sake podcast! We’re celebrating our centenary by discussing our food industry stories, what we’ve learnt from them and how we’re moving forward. It’s been a long road and really, we’re only just getting started! In this episode, we discuss what we went through to get where we are today. We deepdive into our back stories and look at them through the angle of resilience, analysing how we overcame all the challenges that the food industry has thrown at us. You’ll hear about the four most important tools in our toolkit and how we’re advocating for change so that other food industry employers can lead a happier, healthier working life. As our listeners, you’ve been a huge part of this journey with us and we’re very grateful for your support. To mark our 100th episode, we’re asking you to reach out and tell us what you want to hear from us next! You can get in touch with us via our Facebook or LinkedIn pages. And if you’ve enjoyed listening to us, you can show that by subscribing to the Oh For Food’s Sake podcast and leaving us a review. Timestamps [0:45] Welcome to our podcasting century! [1:52] Looking back on 100 episodes and boosting our resilience [5:44] Lucy’s resilience story: From Bakkavör to M&S via Sainsbury’s, severe food poisoning and leaving a beloved job [11:05] Moving into fruit and agriculture and then recruitment [12:57] Launching and liquidating Pudology [16:58] Amy’s resilience story: Technical to product development to fruit to commercial [22:30] Dealing with stress and burnout [25:31] How Amy recovered [27:10] Our changing conversation around mental health [29:07] The toolkit #1: Lucy’s two most useful tools [33:04] “You don’t post all of the awful bits”: Growing a community through authenticity [35:04] The toolkit part #2: The tools Amy used to bounce back [38:51] Making the food industry happier! [41:57] Our message to food industry leaders [43:15] Got a question or comment? Get in touch! Links and Resources If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 25 May 2023 | Collaboration Over Competition | 00:28:53 | |
How often do you meet people that are in direct competition with you? And how do you feel when you meet them? On this episode of the Oh For Food’s Sake podcast, we explore the notion of collaboration over competition and give you ideas about how to reach out to others and work with them in a healthy, productive way. It’s easy to feel like everyone else out there is doing better than you and if you do think that, you may question the use of collaborating when you’re not sure what you bring to the table. But it’s time to flip that mindset on its head! Today we’re talking about collaboration, whether that’s through a collaborative company culture, building relationships with other freelancers or working together with another food company. We explore the ins and outs of collaborating successfully and discuss why a little competition is a good thing and the positive effects that come out of a healthy collaboration. We’d love to hear your stories of collaborating successfully! And if you know a food industry professional who could come and talk to us about competition law, please do get in touch. You can reach out to us via our Facebook page or drop us a message on LinkedIn. See you next time! Timestamps [0:46] Today’s topic: Choosing collaboration over competition [1:52] Competition and the comparison trap in today’s society [4:33] How our fear of being judged gets in the way [6:18] “It comes from the top”: Setting a collaborative company culture [8:26] What does ‘being competitive’ actually look like? [11:07] “Fear-driven”: Why it’s normal to feel scared of collaboration [14:48] A better model for collaboration [18:05] The positive effects of collaboration [20:00] How collaboration works across the food industry [23:48] Conscious competition is the way forward! Links and Resources If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com Take the free VIA Character Strengths Survey You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 15 Jun 2023 | 4 Signs you might be burnt out | 00:32:03 | |
There’s been a lot of chat about burnout online and in society but not all of it is helpful, especially if you think you’re already in burnout. So on this episode of the Oh For Food’s Sake podcast, we decided to do a deep-dive on burnout, explaining what it is, how to spot it and how to treat it, because you deserve a life free from burnout! We explain the four signs that you might be in burnout, covering the physical symptoms, how burnout feels mentally and what impact it might have on your life at home and at work. Amy shares details of her burnout story and how she retrained her brain to deal with the negative thoughts that arose from burnout. We also give tips on how to reconnect with a sense of joy and purpose so that you can start to tackle your burnout. We really hope that this episode inspires you to treat your own burnout and spot the signs of burnout in the people around you. Don’t forget that burnout isn’t a life sentence and that help is available. If you’d like to reach out to us and talk about your burnout symptoms and experience, you can find us online via our Facebook and LinkedIn pages. Timestamps [1:30] Today, we’re identifying the four signs of burnout [3:29] Myth busting: You don’t have to be working to burn out [4:48] Sign #1: The physical symptoms of burnout [9:05] What does “Listen to your body” actually mean? [11:50] Sign #2: Emotional exhaustion [14:28] Sign #3: A drop in productivity and creativity [18:25] Sign #4: Feeling like something’s missing [19:04] Can you do anything about burnout? Yes! [22:20] Why you need to see a GP [23:18] What happens when you start to talk things through [24:25] The magic of doing nothing [25:53] Retraining your brain and reframing your thoughts [27:05] Believe us, burnout does get better! Links and Resources If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 21 Jul 2022 | How to Present with Confidence | 00:23:01 | |
Wobbly knees, a shaky voice, butterflies in your stomach, sweaty palms…how many of these did you feel the last time you gave a presentation at work? On this episode of the Oh For Food’s Sake Podcast, we’re giving you top tips on how to carry yourself with confidence when you present. We begin by discussing the role of presentations in the food industry and what it’s like to give a presentation when there’s no tasty food samples in the room to provide a distraction. We then give you four great tips that will help you to prepare and present whilst staying grounded and delivering your message clearly. After that, you’ll hear us expand the conversation to how you can build your confidence levels, which will help you at work and also in your personal life. If this episode helped to reframe work presentations in your mind, please let us know! You can catch us on our Facebook group. And if you want to help others to find us, leave a rating or review of the Oh For Food’s Sake Podcast online.
Timestamps [0:48] Today, we’re talking about how to present yourself with confidence [2:14] The food industry doesn’t always attract the most confident speakers [3:08] Presenting with food vs. presenting without food [4:30] There’s nothing wrong with selling!! [5:38] It’s empowering to tell the story of a new food product [7:50] Why you need to control who’s in the presentation room [8:30] What studies say about the effect of self-confidence on your life [9:40] Tip #1: Think about your body language [12:34] Tip #2: Give out compliments (in a natural way!) [15:45] Tip #3: Don’t resist, rehearse! [17:25] Tip #4: Wear something that makes you feel good [18:45] How do you build confidence in yourself? Start by remembering why you’re here [20:10] The power of a strengths survey [20:50] Become a lifelong learner [21:27] It’s not bragging, it’s telling the facts [22:06] Come and tell us what you think! Links and Resources Our previous episode on confidence You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 10 Nov 2022 | Developing Functional ingredients with Danni Schroeter | 00:36:11 | |
When you work in NPD, you come across product roadblocks all the time that delay bringing a product to market or slow down sales. It might be that the mouth feel of your product isn’t right, or the texture is off-putting to the consumer or that you want to provide a meat-free alternative but can’t get the ingredients right…they’re all very common NPD headaches. But did you know that there's support available to help you overcome your NPD challenges? On this episode of the Oh For Food’s Sake podcast, we chat to Danni Schroeter who’s the R&D manager at Ulrick & Short, the proud sponsors of the podcast, about what Ulrick & Short can do for your NPD team. Danni gives us a brief walk through of her food career so far and her role at Ulrick & Short. She tells us about the services that Ulrick & Short provide to food developers and about how they work with the supply side of the industry. We discuss some of the latest trends in the food industry related to plant-based ingredients and at the end of the episode, Danni gives us a cheeky glimpse into the new ingredients that’ll be hitting the market in the next 12 months. If you’re a busy professional in the food industry, subscribing to our podcast is a great way for you to make sure that you’re up-to-date on food trends and you’ll also get all our brilliant content about work-life balance, managing a high-pressure career and more. Head on over to our Facebook page to share your thoughts about this episode with us. Timestamps [1:27] We introduced today’s special guest, Danni Schroeter from Ulrick & Short [6:45] So, what do Ulrick & Short do? [8:49] How Ulrick & Short bring products to market [11:58] The plant-based ranges at Ulrick & Short and their nutritional content [14:05] You can get support on product development! [18:59] “A big part of our work in R&D is taking these new ingredients and demonstrating how they work”: How R&D increases options for food manufacturers [22:15] What expertises are available at Ulrick & Short? [25:22] Danni explains what it’s like to collaborate with Ulrick & Short [28:47] Diving into the supplier side of the business [30:12] The products that Danni’s excited to see come to market next year [33:37] How you can get in touch with Danni and Ulrick & Short Links and Resources Find out more about this month’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 21 Mar 2024 | Rising Through the Ranks: Helena Field on Leadership in Food Operations | 00:45:49 | |
Helena Field joins us this week to explore the realities of a demanding career in food operations. Starting her day with self-care at the gym, Helena emphasises how setting aside personal time has improved her management capabilities and mental health. She recounts her experience rotating through various Cranswick departments, from the abattoir to new product development, and the valuable lessons she learned. Despite her young age and being a woman in a traditionally male-dominated field, Helena identifies her grit and her employer's support as pivotal to her success. We discuss the dynamic between operations and NPD teams, the essence of empathy in high-stress environments, and the art of concise meetings. Dissecting the emotional challenges of launching a new factory, managing diverse emotions across departments, and the importance of clear communication and motivation among large teams.
If you would like to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!
Timestamps: - [00:02:30] Introduction to Helena Field and self-care practices - [00:10:15] Insights into Helena’s career journey with Cranswick - [00:18:00] The pivotal meeting strategies in operations - [00:27:10] Work-life balance and managing stress as a leader - [00:35:20] Challenges of new factory setup and evolving in leadership - [00:44:05] Communication and motivation in the food industry - [00:52:30] Closing thoughts and ways to connect with the host and guest
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 26 Oct 2023 | Self-Coaching for Career Success: Affordable Strategies to Thrive | 00:30:01 | |
When we asked you what you wanted to hear from us on the Oh For Food’s Sake podcast, boy did you respond! The most popular topic, by an overwhelming majority, was self-development on a budget, or how to coach yourself through self-development. So grab a pen, some paper and maybe a hot drink to keep you going, because we’re about to walk you through how you can take charge of your own career and personal development! We explain what self-development actually means and what benefits it could bring to your career and your life. Then we walk you through the essential stages of self-development, helping you to achieve a balanced, unbiased view of your own strengths and weaknesses. You’ll hear how you can work out what your core strengths are and where you can best deploy them to accelerate your own career path. We also give you tons of tips and best practices about self-development and making that key commitment to your own growth, including creating your own self-development plan If fleshing out your NPD knowledge is part of your self-development plan, then we’ve got good news for you! We’re bringing back our massively popular NPD Fundamentals course which teaches you everything that you need to know to get started in NPD or to work better with the NPD team in your company. Places are selling out fast so sign up soon!
Timestamps [1:50] You asked, we answered! Today we’re talking about making your own self-development plan [4:00] What does self-coaching look like and what can it do for your career? [7:30] YOU have to make the time [9:27] Starting self-development: Gathering feedback [11:46] Next steps: Analysing your strengths [14:53] Keeping up-to-date on your strengths [18:10] SWAT team! Make your own SWOT analysis [21:01] Leaving space for self-reflection [24:34] The bird’s eye view of self-development Links and Resources Find out more about our NPD Fundamentals course Download your self-development plan doc If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 29 Feb 2024 | Using failure to your advantage | 00:23:39 | |
This episode delves into the uncomfortable topic of failure and its association with negativity. We emphasise the fear of failure and its impact on decision-making and progress in the food industry. We discuss the emotional toll of failure and its relationship with shame and disappointment, highlighting the importance of acknowledging and accepting the feelings that arise. Stressing the significance of reframing failure as feedback and as a pivotal part of the journey to success, we draw attention to renowned individuals who have experienced failure on their path to success, illustrating how failure can serve as a catalyst for growth and innovation. Through our conversation, we spotlight the necessity of a growth mindset, resilience, self-compassion, and the ability to learn from failure in the ever-evolving food industry. We encourage you, our listeners, to embrace failure, take risks, and not be paralysed by the fear of what others may think. If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry! Timestamps - 00:00:00 - Introducing the concept of using failure as a source of fuel for success - 00:08:11 - Reflecting on personal experiences of failure and the emotions they evoke - 00:15:03 - Steps to acknowledge and accept failure without denial - 00:18:02 - Revisiting the relationship between mindset and resilience in the face of failure - 00:21:15 - Embracing a fearless attitude and the importance of taking risks - 00:22:55 - Concluding thoughts and expressions of gratitude to the audience and sponsors Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 24 Feb 2022 | Time Management | 00:31:52 | |
How would you gauge your current time management at work? Would you say you have it sussed or do you want to hear a few more tricks and tips that could potentially help you be more effective? Today we dive into how to make the most of your time, avoid procrastination and up-level your output. We break down
Want to know more about the Pomodoro Technique? Click here to learn how. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 08 Feb 2024 | From Farming to Influencing with Milly Fyfe | 00:40:57 | |
Join us for a delicious conversation with Milly Fyfe, who brings a no-nonsense practicality to the kitchen, offering busy parents smart tips for cooking authentic meals from scratch. Touching on the pressures of 'Instagram perfect' meals, Milly emphasizes the beauty and importance of simple, accessible ingredients that celebrate UK farming practices. We explore a survey highlighting the community's desire to cook but their struggle with time and confidence. Milly puts a spotlight on the need to educate consumers about food misinformation and shares her journey of creating her blog, "No Fuss Meals, Busy Parents," during the pandemic. She proudly discusses her social enterprise and e-book that received praise from Princess Anne herself. Her ventures might pose financial challenges, but their joy and fulfilment are immeasurable. Milly's story is about her accomplishments and her role as a mother and a professional, juggling chronic pain while maintaining a foot in the industry through digital marketing initiatives, her food and farming podcast, and relentless networking. Milly stresses the impact of real-world networking and how it aids career development and personal growth, such as her leadership course experience at Windsor Castle. Reflecting on the cultural nuances within the farming industry, Fyfe also suggests ways women can uplift each other in this traditionally male-dominated field. We discuss the significance of teaching adults and children the rewards of cooking from scratch - not just for health but also for keeping family traditions alive. Remember our Monthly Podcast Networking, where you can join us once a month (via Zoom) as we discuss everything about the food industry! You can register your place HERE. Timestamps: - 00:02:34: Introducing Milly Fyfe and the importance of authenticity in food - 00:15:20: Milly Fyfe's transition from farming to digital marketing - 00:25:45: Benefits of networking in the food and farming industry - 00:40:56: Managing chronic pain and mental health while working in agriculture - 00:51:10: The inception of "The Countryside Kitchen Meets" podcast - 01:04:35: Ending on a note of making a meaningful difference through cooking and community Links and Resources: Milly Fyfe: https://linktr.ee/MillyFyfe Our Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time! | |||
| 21 Sep 2023 | Creating Pollen + Grace: A Journey in Food Innovation, Health, and Accessibility with Stephanie Kingston | 00:38:55 | |
On this week’s episode of the Oh For Food’s Sake podcast, we talk to former professional chef Stephanie Kingston who traded her chef whites in for a factory uniform when she set up her nutrition-based to-go food business, Pollen + Grace. Steph lifts the lid on the Pollen + Grace story and tells us about future developments coming up for her business baby. Steph charts her journey into the food industry and tells us how her food intolerances made her pivot into the health food space. We discuss how she built Pollen + Grace from the ground up and transitioned it into making ever higher volumes of food to meet their growing list of distributors. You’ll hear how Steph balances out the competing needs of innovation and sustainable growth and the advice she’d give to her younger self on the cusp of starting a food business. There’s also some exciting news about what’s next for Pollen + Grace and for Steph! If you have any thoughts about this episode or about the Oh For Food’s Sake podcast, then we’d love to hear them! We’re asking our listeners to fill out this short survey so we can carry on making podcast content that you love to hear. Thanks for helping us out!
Timestamps [1:34] Welcome to the podcast, Steph! [4:24] “Food has always been my world”: Steph’s journey into the food industry [9:32] How Pollen + Grace got stocked in major supermarkets [13:26] Natural products, functional food: The Pollen + Grace philosophy [17:36] Why a co pack manufacturing model made sense for the business [21:06] Steph’s insight on the real value behind the Pollen + Grace brand [22:00] More distributors, more categories: What’s on the horizon for the business? [24:08] “We needed to rethink how we looked at product development”: The challenges of innovating [28:37] Juggling motherhood and a food business (AKA two babies at once) [31:35] Steph’s advice to her younger self [35:13] Where to get in touch with Steph and Pollen + Grace Links and Resources Sign up for the Invisible to Influential course We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast survey Stephanie Kingston on LinkedIn If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 18 Apr 2024 | Autism in the Workplace: Charlie Jenkins' Story of Strength and Adaptation | 00:39:31 | |
Charlie Jenkins joins us as we explore the significance of a safe space for neurodiverse employees in the food industry. Throughout the episode, Charlie recounts their personal experiences with autism, from the struggles of asking clarifying questions to finding a role that complements their unique abilities. We commend Charlie's self-discovery and applaud Asda's exemplary support for neurodiverse and disabled employees. We offer insights into the distinctions between common human behaviours and neurodiverse traits while acknowledging influencers' roles in raising autism awareness. An essential conversation revolves around accommodating flexible working and recognising productivity benefits when a workplace embraces neurodiversity. Furthermore, advice is shared on fostering a workplace culture of equity and individual accommodation.
Timestamps - 00:04:15 - Charlie discusses the challenges of asking questions in the workplace. - 00:10:30 - Journey of embracing autism and finding suitable work roles. - 00:17:50 - Recognition of Asda's exemplary workplace accommodations. - 00:24:00 - Discussion on misconceptions surrounding neurodiversity. - 00:33:15 - Personal experiences with autism authenticity in the workplace. - 00:42:10 - Benefits of flexible working arrangements for neurodiverse individuals. - 00:50:05 - Advice for incorporating neurodiversity in work settings.
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 20 Feb 2025 | How DISC Profiling Can Transform Your Food Industry Relationships and Your Career | 00:32:12 | |
In this episode, we dive into DISC profiling—a powerful tool for understanding personal and team dynamics. Lucy shares her journey of self-discovery, reflecting on how her initial assumptions about her dominant traits were turned on their head, and how gaining clarity on her true preferences has completely changed the way she works. Amy breaks down the different DISC types and their relevance in food industry roles, exploring why certain personalities naturally gravitate towards specific job functions. We discuss how this insight can help you better understand colleagues, adapt your approach, and make day-to-day interactions feel less like a battle. We also share practical, real-world tips on flexing your communication style to connect with different personality types—helping to smooth out teamwork and make conversations more effective Timestamps:
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch Laboratories: https://micro-search.co.uk/ See you next time! | |||
| 16 Jun 2022 | How to Get your Voice Heard in Meetings | 00:33:30 | |
We asked you what’s holding you back in your career and your response was loud and clear: You feel like you don't have enough impact. One of the most common stories you shared was feeling ignored in meetings, or not having the confidence to speak up and share their insights. So on this episode of the Oh For Food’s Sake podcast, we’re giving you a to-do list of actionable steps to get your voice heard in meetings. Grab a pen and piece of paper and get stuck in! We share our top tips to get you noticed in meetings in a good way, outlining what meeting prep actually looks like and whether you need to do it or not. We move on to explain a couple of simple techniques that can really boost your confidence and then tackle one of the most common traits that people, and particularly women, do that diminishes their authority, shrinking their words. You’ll hear our examples of ‘shrinking’ words and phrases which will help you to avoid them in future! This episode is a handy resource for anyone who only has to hear the word ‘meeting’ to get a dry mouth and clammy hands. If our advice has helped you to show up more confidently in your work meetings, please share this episode on one of your social media channels and subscribe or follow the Oh For Food’s Sake podcast wherever you get your podcasts. Timestamps [0:53] On this episode, we’re discussing how to get your voice heard [2:27] We’ve all had these feelings! [3:50] Confidence really is key [6:28] Prepare yourself beforehand and speak up early [10:25] What does meeting prep look like? [13:40] Do what makes you feel lucky [14:47] We explore the NLP anchoring technique [17:44] “It’s just talking”: Finding a useful mantra to carry yourself through a stressful situation [19:18] And we are talking about manifestation! [21:12] Stop shrinking your words! [23:48] You matter and your voice matters [26:30] Our examples of words that will shrink your impact [28:10] Pay attention to your pitch and tone [29:50] Recap time! Your impact to-do list [31:28] Let us know what you find helpful Links and Resources Our previous episode on building your confidence You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 13 Jul 2023 | Why Working So Hard is Holding Your Career Back | 00:22:17 | |
If there’s one myth that we’d like everyone to stop believing in, it’s this: that working harder will help you to succeed in your career. Food industry workers, you need to stop thinking like this! On this episode of the Oh For Food’s Sake podcast, we bust the myth about hard work and unpack the reasons why it’s time to give yourself a break. Today, we talk about what happens when you put yourself under too much pressure in your job, from unhappiness at home to total career burnout. We also analyse productivity and look at how you can play with your schedule to maximise your productivity peaks. Then we give you ideas on how you can start to let go of some of the pressures of your job, by carving out time for rest, taking up new hobbies and delegating your responsibilities. If you’re feeling overwhelmed by the to-do list for your next big launch, make sure to listen to this episode so that you know how to lighten your load! We hope this episode gives you permission to look at your job through new eyes and see what you can achieve and what you need to let go of. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you don’t miss out on our expert advice on navigating your food industry career.
Timestamps [1:33] Today’s topic: why you need to stop working so hard! [2:57] Hard workers in the food industry workers, we see you! [5:52] Mapping out your productivity peaks [7:24] Work smarter, not harder! Getting your work/life balance right [10:32] “You need interests that are not just about work” [11:53] Why you need to fit more small breaks into your schedule [14:32] Finding your “thing” and how it’ll help you to increase your energy [16:13] The magic of delegation [18:54] Our handy recap Links and Resources Our previous episode on delegation Our previous episode on collaboration If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 09 Jun 2022 | Managing your Boss | 00:28:33 | |
It’s a trope that people leave bad bosses, not bad jobs, but just because your boss is terrible doesn’t mean that you have to quit. We’re coming to the rescue with this episode of the Oh For Food’s Sake podcast, where we teach you how to manage your boss! We break down the different types of bosses you might work with during your career and how you can start to work better with them by managing upwards. You’ll hear us define what ‘managing up’ is and our four tips on how to bring managing up techniques into your workplace. At the end of the episode, we give you the steps that you can take today to improve your relationship with your boss. If the topic of bad bosses or managing up has struck a chord with you, come over to our Facebook group or our LinkedIn page to talk to us about it! And subscribe to the Oh For Food’s Sake podcast to stay up-to-date on our latest episodes. Timestamps [0:50] Today’s topic: managing upwards! [2:40] Insecure, indecisive, rambling, micromanaging: What kinds of bad bosses might you meet in your career? [5:47] You have to maintain boundaries with your boss [7:15] What is managing upwards? We unpack how you can start to manage up [10:38] You have the right to ask your boss questions [14:09] If you can’t bring a solution, bring a problem-solving mindset [17:15] Don’t shy away from big-picture conversations about communication [19:18] Tip #1: Identify the underlying fear [20:45] Tip #2: Appreciate the strengths that your boss has [22:48] Tip #3: Flex your own style to suit your boss [23:23] Tip #4: Don’t hide your hard work [25:23] The concrete steps that you can take now to start managing up [27:27] If you need to manage up or be managed up - come talk to us! Links and Resources Our previous episode on emotional intelligence You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 12 Dec 2024 | How was your year? 3 questions to reflect on 2024 | 00:29:42 | |
Lucy opens up about how working with coaches and mentors has been a game-changer, giving her the clarity and confidence to push forward in both life and business. She even shares a courageous journey through the small claims court process, which she found hugely empowering and a significant growth opportunity. Amy shares her own story of navigating a tricky client relationship, the freedom that comes with being your own boss, and why trusting your gut can save you a world of stress. Plus, we explore the highs, the lows, and how delegation became Amy’s superpower during a tough personal health challenge. We encourage listeners to reflect on past challenges and use these experiences to propel personal and professional growth. Lucy shares a personal story about revisiting a past business area, comparing her feelings of discomfort to PTSD, only to find pride in her mature handling of these feelings. Amy recaps questions for reflecting on 2024, advocating for the value of reflection to set future goals. The episode underscores the theme of discomfort as a catalyst for growth. It discusses Lucy’s realisation of not being the right fit for a client’s needs and quickly finding someone else to assist. Amy shares her struggle with losing her voice and the subsequent growth it led to in her business by trusting her team more. We wrap up with a heartfelt discussion on personal growth, celebrating mutual achievements, and teasing upcoming topics for 2025. Timestamps 00:00 - Introduction 02:30 - Lucy's life-changing experience with a financial coach 07:15 - Acknowledging and valuing oneself 12:45 - Amy's insights on handling challenging clients 18:10 - The advantages of being self-employed 24:00 - Reflecting on past challenges for growth 30:20 - Lucy’s personal story on revisiting past business areas 35:45 - Amy’s method of year-end reflection 42:00 - The theme of discomfort as a growth catalyst 47:30 - Lucy’s approach to handling client fit issues 53:15 - Amy’s struggle with her "voice" and delegating work 58:00 - Importance of mentorship and coaching 1:01:30 - Final reflections and advice for 2024 Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 30 Jun 2022 | Resilience Mindset with Rachael Edmonson Clarke | 00:44:50 | |
On this episode of the Oh For Food’s Sake podcast, we talk to Rachael Edmondson-Clarke who transitioned from a job in the food industry to setting up her own business as a consultant and a coach. Join us as we dive in deep on her experience of burnout and we talk about how her resilience mindset allowed her to overcome the challenges of an extremely high-pressure job. Rachael started out her career at Mars and although she really loved her job, she struggled to find her feet. She tells us how she worked through her performance issues and the questions that she asked to turn that difficult situation around. We then get onto the topic of wellbeing and Rachael outlines what she does know to take care of herself, which is a million miles away from her previous attitude! If you’re struggling to prioritise taking care of yourself, listen out for Rachael’s tips to boost your physical and emotional health. If you enjoyed this episode, you can join Rachael’s Facebook group for more insights about her and her coaching service, and don’t forget to subscribe to the Oh For Food’s sake Podcast so that you don’t miss an episode.
Timestamps [2:30] Rachael talks about her professional background and her experience working for Mars [4:48] Rachael’s redundancy and her move to Thorntons [6:11] A whisper on Rachael’s heart [8:44] Rachael’s transition to becoming a coach and the importance of looking within to find your next steps [12:20] The coaching side of Rachael’s business [13:35] How Rachael became a consultant [14:19] The interaction between coaching and consultancy [15:24] Coaches have coaches too! [17:45] What you can do to support your own wellbeing [20:10] How Rachael turned her early struggles in Mars around [24:53] What an optimistic mindset can do for you [26:18] “My belief is that a healthy mindset is something that you train” [28:26] Asserting your why [31:20] Rachael unpacks another time that her mindset helped to carry her through a difficult period [33:47] The little habits that make a big difference [34:57] How Rachael reorganised her work and her life to prioritise herself [36:15] We don’t talk about this enough! [37:15] Paying attention to the voices inside your head [39:37] “You wouldn’t treat a prisoner the way I treated myself” [40:40] Rachael’s experience of self-employment [41:40] Progress over perfection [42:40] Where to go to find out more about Rachael Links and Resources Rachael’s Inner Circle group on Facebook Rachael Edmondson-Clarke on LinkedIn Rachael Edmondson-Clarke on Instagram Rachael Edmonson-Clarke on Pinterest Rachael Edmondson-Clarke on TikTok You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 27 Oct 2022 | Overwhelm | 00:35:20 | |
How do you know when you’re in a state of overwhelm? And what can you do about it? In this episode of the Oh For Food’s Sake Podcast, we look at overwhelm from a compassionate point of view and give you tips on how to identify and avoid overwhelm, as well as how you can work yourself out of overwhelm in the moment. We share what overwhelm feels like for us, listing the physical and mental symptoms that we experience. Then we talk about what we’re doing to tackle overwhelm and how it’s helping us to achieve balance. There’s lots of handy advice on juggling your to-do lists as well as our favourite anti-overwhelm tip, which involves an A3 sheet of paper and a lot of scribbling! Stay to the end of the episode to learn about luxuriating in your daily life and to hear our helpful summary. You can join us over on our LinkedIn page to share your experience of overwhelm and tell us how you’re tackling it. Subscribe to the Oh For Food’s Sake podcast to stay up-to-date on the latest developments in the food industry and to catch up on our previous episodes about maintaining your work/life balance.
Timestamps [1:26] This week, we’re diving into overwhelm! [4:35] What actually is overwhelm? [7:04] We share our symptoms of overwhelm [8:40] “You can go through periods of your life where you feel like you can’t do anything about it” [12:25] Women and overwhelm: Are we our own worst enemies? [14:35] What we’ve done to tackle our overwhelm [17:09] Breathing, walking, reframing: How to chip away at overwhelm in the moment [22:20] Our favourite tip to break down your to-do list [27:04] How to reframe your to-do list [28:25] The 80:20 rule [30:05] Why self-compassion is so important when you’re fighting overwhelm [32:24] Our step-by-step anti overwhelm summary Links and Resources To join our overwhelm workshop on 8th November, click on this link: Overwhelm masterclass 8th Nov 2022 Find out more about this month’s sponsor, MorePeople, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 20 Jul 2023 | Unlocking Supermarket Shelves: The 'Buyerology' Approach to Retail Success with Karen Green | 01:02:46 | |
You might have a great food product idea with a secure supply chain, a reliable manufacturing process, a competitive price point and a small army of fans… But does that mean that your product will get picked up and sold in a major retailer? Not always, and that’s where Karen Green comes in. She’s a food mentor who specialises in helping young food brands take their products to market. Join us for this episode of the Oh For Food’s Sake podcast where we get to pick Karen’s brains about what makes a buyer interested in your food product. Karen gives us a walk through her career in food and her transition into launching her own company as a food mentor. She recounts her experience helping companies in the UK, and in Ghana to develop and sell their food products. We learn insider tips on how to sell to buyers, including how to decode what makes them tick and how to keep the conversation going over time so that you’re always on the buyer’s horizon. At the end of the episode, Lucy & Karen share some exciting news about their upcoming retreat for ambitious food company founders! You can find out more about The French Escape here We learnt so much from talking to Karen and we hope that you did too! Drop us a line via our Facebook group or LinkedIn page to let us know what stood out to you. We always enjoy hearing from you! Timestamps [1:35] A big welcome to The Food Mentor, Karen Green! Karen introduces herself [7:28] Karen’s work with the UN and her trip to Ghana [11:46] What makes Karen’s UK and Ghana-based clients similar and different [13:00] The key principles of bringing a product to market… and a few logistical nightmares! [17:33] Do you have to have a certain personality type to succeed in the food industry? [21:31] Why Karen starting mentoring food brands [24:01] Recipe For Success and Buyer-ology: Karen’s books [27:20] What is Humantic AI? [30:37] Profiling food industry roles with Humantics [32:10] Analysing the relationship between the buyer and the company they work for [34:47] The nitty gritty of applied buyer-ology [36:45] Founder mindset vs. CEO mindset [42:28] Karen’s three pieces of advice on getting a listing with a retailer in today’s market [46:45] How many contacts is too many to make a sale? [51:08] A buyer success story [52:23] “So what else can we do?”: It’s not all about getting products in retailers [55:25] Exciting news! Karen’s amazing upcoming food retreat! Links and Resources Recipe For Success by Karen Green on Amazon UK Buyer-ology by Karen Gree on Amazon UK Humantic AI buyer intelligence software If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 05 Aug 2021 | Innovation Mindset With Simon Allison | 00:51:44 | |
10. Innovation Mindset With Simon Allison Every fortnight, Lucy and I talk through the trials and tribulations of working in the food industry. This is to help you find new ways of coping through the daily stresses and potentially avoid some of the mistakes that we have both made along the way. In this episode, we’re talking with Simon Allison. Simon began in the food industry as a retail food technologist in 1996 and has worked for Marks & Spencer, Sainsbury’s Supermarkets, Innocent drinks, Pret A Manger and Waitrose & Partners. Throughout those 25 years the common thread has been food, new product development & innovation, and people. Simon combines his food technical knowledge & experience, with NLP and his understanding of the 6 i’s of innovation to his new venture “food4innov8ions” - his consultancy which aims to enable small and medium sized businesses to be innovative and to thrive. Lucy’s path has crossed with Simon’s a few times over the years and this conversation is a real treat following last week’s episode on growth mindset. We talk to Simon about the technical innovation work he’s been involved in over the years and what he plans to do with his new innovation consultancy. We also talk about how it’s important to make use of your network and knowing the difference between having a network and “networking” and knowing that it’s important to get the perspective of those with a contradicting opinion to your own as sometimes we need information that’s not from our own mind or inner circle. If you enjoyed the interview with Simon and want to get in touch with you you can reach out to him on LinkedIn Also he can be reached through his business website - food4innov8ions.com And here’s a link to the Six i's innovation website, which we discuss throughout the episode. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 17 Nov 2022 | Harnessing the power of trends with Charles Banks | 00:55:44 | |
Rewind back to 2012: Who would have ever said then that plant-based food and drinks would take off as a category? Enter the special guest for this week’s episode of the Oh For Food’s Sake podcast: Charles Banks, cofounder of thefoodpeople! Charles joins us for an in-depth discussion on food trends, the responsibility that comes with food trend analysis and how thefoodpeople are investing in the next generation of food industry innovators. We sit down with Charles, a dream guest of the podcast, to track his food career so far. He tells us about how he spotted the gap in the market that eventually led to him creating thefoodpeople and how the company balances artificial and human intelligence to forecast and publicise upcoming food trends. He explains some of the key values that drive thefoodpeople and how they translate into their day-to-day work. You’ll learn about what goes on at their annual Food & Beverage Trend Summit and how The Food People are actively supporting children’s engagement with food in UK schools through The TFP Foundation. To hear more about food development, food product marketing and having a fulfilling career in the food industry, subscribe to the Oh For Food’s Sake podcast so you don’t miss our weekly episodes. You can also get in touch with us via our LinkedIn or Facebook page to tell us your thoughts. Timestamps [2:26] “Food was an integral part of my childhood”: Charles’ passion for food [4:58] Charles’ early career in manufacturing and NPD and how he set us The Food People [9:15] The purpose behind The Food People [13:21] What goes on at The Food People’s Trend Summit? [19:27] The role of empathy at The Food People [22:57] What goes into trend foresight? Charles unpacks the power of trends and how they are identified [28:56] The art of using human intelligence to forecast food trends [31:16] Charles gives a behind-the-scenes glance of trend analysis at The Food People [38:28] What actually is the Trend Hub? [42:37] How The Food People are giving back to the next generation [48:50] Why it’s important to get children interested in food [50:17] Charles tells us what’s coming up for The Food People Links and Resources Register for The Food People’s Food & Beverage Trend Summit Feed Your Family recipe book on Amazon UK 16 Years in Food & Beverage Trends ebook Find out more about this month’s sponsor, Ulrick & Short, here: Register for the Ulrick & Short plant-based NPD webinar You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 14 Mar 2024 | Crisis Averted: Navigating the Storm in the Food Industry | 00:21:31 | |
In this week’s episode of The Oh For Food’s Sake podcast, we reflect on the emotional and commercial impact of crisis situations in the food industry, highlighting the conflicting priorities between food safety and commercial concerns. We emphasise the importance of self-awareness in recognising our reaction to crisis situations and share personal experiences of finding moments of self-awareness and rest amidst high-stress situations. We discuss the benefits of mindfulness, self-awareness, and the value of reflection in developing emotional intelligence and handling crisis management situations effectively. We discuss the significance of practising emotional self-awareness and suggest incorporating this into training and mock recall exercises in the food industry. If you want to join us next time on Zoom, you can reserve your place HERE – it’s a lovely Q&A session and talk about the food industry! Timestamps: 06:08 - Emotional and commercial impacts of crisis situations in the food industry 09:32 - Importance of self-awareness and recognizing reactions in challenging situations 12:07 - Benefits of self-awareness, mindfulness, and reflection in coping with crisis management 16:55 - Integrating emotional self-awareness into training and mock recall exercises 18:56 - Encouraging listeners to reflect on their reactions to crises and consider ways to manage themselves and their teams better Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 04 Jan 2024 | Turning uncertainty into competitive advantage, with John Stapleton (Part 1) | 00:51:02 | |
Today's episode kicks off a two-part series with John Stapleton emphasising the need for a product to solve a clear consumer demand. This is a lesson he has learned through his various entrepreneurial exploits, including Little Dish and the New Covent Garden Soup Company. His discussion on scalability and the resilience of entrepreneurs resonates deeply with anyone looking to carve out a niche in the dynamic food market. John’s personal narrative of overcoming failure and self-doubt offers an honest reflection of the entrepreneurial spirit that eventually led to the success of Little Dish. This enlightening conversation will undoubtedly leave you inspired and equipped with practical knowledge for facing the food industry's unique challenges. Timestamps: - 00:02:00 - John Stapleton's introduction to the food industry - 00:05:20 - The role of consumer needs in product development - 00:10:45 - John's involvement in Mission Ventures and food-sector investments - 00:15:30 - Lucy Wager's personal insights into failure and success - 00:20:50 - Expanding a UK business model to the US market - 00:25:00 - Learning from business setbacks and failed ventures - 00:30:25 - The unexpected success of carton packaging with New Covent Garden Soup - 00:35:35 - The importance of product differentiation and consumer insight - 00:40:40 - Gratitude towards sponsor Wager Ingredients - 00:45:55 - Teaser of upcoming episodes and community engagement encouragement Links and Resources: John’s Website: www.johnstapleton.eu John’s LinkedIn: https://www.linkedin.com/in/john-stapleton-8471a219/ Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
See you next time! | |||
| 02 Mar 2023 | Future proof your career with career cushioning | 00:23:20 | |
When the economy is uncertain and your manager’s talking about making budget cuts, it’s definitely time to start thinking about career cushioning. But what is career cushioning anyway? And how do you do it without burning out or looking like you’re not committed to your current job? On this episode of the Oh For Food’s Sake podcast, we tell you everything you need to know about career cushioning. Careers coach Amy gives her definition of career cushioning and explains why it can help you get through career upheaval. We then talk you through different stages of career cushioning and give you actionable tips that you can put in place today, even if you feel settled in your current job. We also give some of the downsides to career cushioning and tell you how to overcome them. Listen to the end to hear our major caveat for career coaching and our advice on transitioning a side hustle to a full-time business. If you’re looking for more advice on career cushioning or want to tell us your career cushioning success story, jump over to our Facebook page! You can also subscribe to the Oh For Food’s Sake podcast to learn more from us about having a fulfilling career in the food industry. Timestamps [1:24] This week’s topic: Career cushioning! [2:20] So, what does it mean to cushion your career? [3:40] Why you need to start cushioning your career [7:08] “You’re tricking your brain”: How career cushioning takes the stress out of a career change [8:25] Burnout, distractions, workplace image: The downsides of career cushioning [10:45] The first steps towards cushioning your career [14:13] Your network really is your net worth [18:00] The journey from starting a side hustle to running a business full-time [19:27] The complete career cushioning guide, plus a caveat [21:45] Want more tips? Come and find us online! Links and Resources Our previous episode on emotional intelligence Find out more about this episode’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 22 Dec 2022 | Understanding Agronomy with Debbie Winstanley | 00:48:20 | |
On this week’s episode of the Oh For Food’s Sake podcast, we’re getting technical about potatoes! We’ve invited a very special guest Debbie Winstanley, an agronomist and potato lover, to talk potato varieties, supply chain logistics, sustainability and storage. Don’t miss the big reveal of Debbie’s favourite potato variety! Pop open a bag of your favourite crisps and tune in. Debbie gives a quick explanation of what it means to be an agronomist and she describes her career path so far. We peel back the layers of the food supply chain and discuss what you need to consider when you’re designing a food product for sale, from potato varieties to growing conditions to storage. Debbie tells us why you need to develop good relationships with your suppliers and how that can help to make your supply chain more efficient and cut your materials costs. Towards the end of the episode, we turn the topic to sustainability and Debbie tells us how agronomists are contributing to a greener future for our food and planet. We absolutely loved recording this episode of the Oh For Food’s Sake podcast and hope that you enjoy listening to it too! To catch more great episodes packed with insider knowledge about the food industry, subscribe to Oh For Food’s Sake wherever you listen to podcasts. Timestamps [1:30] We introduce Debbie onto the episode [2:46] Debbie tells us about her career and how she became interested in agriculture [5:49] So Debbie, what is agronomy? [10:22] Why you really need to know your raw materials [14:23] Cold storage vs warm storage for potatoes: Which works best? [18:24] Developing a good relationship with your suppliers [20:17] Why do we love Maris Piper potatoes so much? [21:52] Exclusive - Debbie tells us her favourite kind of potatoes! [26:20] Debbie explains the planning window for potatoes [28:50] Are ‘wonky’ veg bad veg? Debbie weighs in [31:00] How to make your supply chain more efficient [32:35] When should you use IQF vegetables? [36:18] Deals, reviews, planning, conferences: What Debbie’s working on now [38:03] “Massive”: The impact of sustainable thinking on producing potatoes [41:50] Tying sustainability and nutrition together [44:27] There’s always a solution [46:38] Where to go to get in touch with Debbie Links and Resources Find out more about this month’s sponsor, Ulrick & Short, here: Email: enquiries@ulrickandshort.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 25 Nov 2021 | Hybrid working in the Food Industry | 00:39:50 | |
Hybrid working has blossomed since the pandemic and many of us are now faced with new challenges across the industry. We discuss how this is affecting us from things like recruitment to things as simple as meetings, weighing up the good against the not so helpful on both sides from employee to employer. How does hybrid working from an office situ to working remotely fair up with productivity? Are we still working as effectively and what seems like endless Zoom meetings forcing us to become over managed or worse invisible at times? We look at
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 11 Jan 2024 | Turning uncertainty into competitive advantage, with John Stapleton (Part 2) | 00:21:59 | |
John Stapleton shares his extensive experience in the food industry, from working with early-stage businesses to his involvement in a vertical farm business. John discusses his work with Mission Ventures, an incubator accelerator focused on facilitating investments and helping small businesses grow, as well as the RegalFood Fund, an Irish-based venture capital fund for early-stage food and drink businesses. We talk about his latest venture, Fisher Farms, a vertical farm business focused on sustainable and secure food production, emphasising the benefits of the technology used and its relevance in a post-Brexit Britain. We delve into John's interest in professional speaking and his website, which focuses on sharing anecdotes and stories from his food career experience, emphasising the importance of leveraging authenticity and personality in business. This episode explores all the lessons learned from adversity, embracing challenges, and the power of authenticity in business and life. It is one you won’t want to miss! Timestamps: 00:00: John discusses his work with early-stage food businesses and his involvement with Mission Ventures and the Regale Food Fund. 03:18: John shares insights into Fisher Farms, a vertical farm business, and its focus on sustainable and secure food production. 06:51: The conversation shifts towards John's interest in professional speaking and the importance of authenticity and personality in business. 12:06: The discussion explores the relevance of embracing adversity and the lessons learned from challenges in business and life. Links and Resources John’s Website: www.johnstapleton.eu John’s LinkedIn: https://www.linkedin.com/in/john-stapleton-8471a219/ Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.
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| 03 Feb 2022 | Performance Review Tips | 00:29:10 | |
This week I am flying solo as sadly Lucy can’t join us today as she is poorly, so let me dive in as we need to talk about performance reviews because it is that time of year again and the question is how can you be best prepared for yours? I break down the steps involved to having the best performance review by being prepared, being present, reflecting on your progress from last year and where you want to take things this year. Are you happy in your current role? Is it still filling you with joy? All of these questions I explore to give you the best information for your upcoming review. If you would like to try the STAR model and the AID model you can download my worksheets HERE Adam Creek’s CLEAR objective video can be watched HERE If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 12 May 2022 | Creating Compelling Product Stories | 00:36:01 | |
Creating a compelling product story is an essential step in new product development because that story is what sells your product to other teams in your company, to retailers and also to your end customer. Today on the Oh For Food’s Sake Podcast, we’re exploring the ingredients of a compelling product story and sharing our advice on how to get others on board with your new food product. We explain what a food product story should achieve and how to tell that story to others. We also throw in a few tips on overcoming presentation anxiety in those all-important feasibility meetings, which can leave some NPD teams shaking in their boots! At the end of the episode, we give our top tips on creating a food product story that’ll help to convince others to buy into your project. Please do get in touch with us if you’d like to hear more episodes on the topic of new product development, or if you want more of our tips on gaining confidence and overcoming nerves in the workplace. Timestamps [0:41] Today’s topic: Overcoming barriers to create compelling food stories! [2:20] If you don’t have a great story, you won’t get your project off the ground [4:05] Actually, we can all negotiate [5:43] Why is storytelling so important? [9:20] Using a story to engage your end customer [11:06] Your NPD team is your business superpower [14:15] Adapting yourself and your story to the audience in front of you [16:00] Plant-based products: A great example of the need to use stories and collaboration to get other teams on board with a new product [20:40] Collaboration is part of your toolkit [22:05] How to sell your product to a buyer [24:42] Finding a balance between price points and product needs [25:40] The new relationship between retailers and manufacturers [28:30] How to present yourself in internal and external meetings [29:38] Overcoming presentation anxiety [31:12] Our key tips on creating a compelling product story [34:00] Do you want more confidence tips? [34:35] Get in touch with us via LinkedIn for more advice and materials on creating product stories! You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 21 Apr 2022 | Stress Management | 00:38:52 | |
Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way? We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our Stress Bucket download which will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques. If you have thoughts on stress and working in the food industry, head on over to our Facebook page to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow. Timestamps [0:48] Today’s topic: A deep dive on stress management [1:33] The food industry is a stressful business! [3:03] Measuring stress levels in the workplace [5:10] Pressure vs. stress: At what point does stress become unhealthy? [6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person [9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives [11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on [15:14] Trying to cope with stress by turning to alcohol and food [17:30] Other stress-related illnesses that you might experience [18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket [20:47] Noticing patterns around stress [22:48] Learning to accept your negative thoughts and building up your resilience [23:50] We crave dopamine, but it’s not necessarily good for us [25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress [27:00] The difference between the stressor and the stress and getting rid of stress from your body [28:43] What we do to manage stress [32:52] You need to make time for fun and time for yourself [35:04] Other resources you can use to combat stress Links and Resources Amy's 4 stress busting strategies download Burnout: Solve Your Stress Cycle book British Association for Counselling and Psychotherapy Happy Mind, Happy Life Podcast with Dr Rangan Chatterjee You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 19 Aug 2021 | The Things We Wished We Had Known With Gail Francis | 00:42:53 | |
11. The Things We Wished We Had Known With Gail Francis In this episode we invite Gail Francis, a fellow food industry creative expert, to join the conversation. After connecting with Gail on Linkedin, we quickly discovered she had followed a very similar path to working her way up the ladder in the food industry, taking on roles with more responsibility but this ending up being to the detriment of her own health. We talk about how she overcame these hurdles and carved out a career doing what she loves. Gail’s career has a real breadth to it, from starting as a technologist at Campden to becoming a Global Commercial Director working with the large Food Service brands. Gail is a foodie creative through and through but learnt the hard way that creativity alone is not enough to have a great career in Food. These are some of the many things “she wish she had known”:- that emotional intelligence, building your tribe and people are what make for success. We also have a very exciting announcement to make, that we will be joining forces to offer you something which blends all of our experience together. Listen to the full episode to get all the details and if you are interested, please get in touch with us via linkedin for more information. If you enjoyed the interview with Gail and want to get in touch with you can reach out to her on LinkedIn She also can be reached via her business website -aboutturnthinking.co.uk If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 20 Apr 2023 | Marketing shorthand with Chris Owen | 00:49:08 | |
Can own-brand businesses compete with big brands? What does it take to get a food product from a new start-up onto the shelves of big retailers? And how do you build and follow a brand strategy over time in a changing marketplace? On this episode of the Oh For Food’s Sake podcast, we talk with food marketing guru Christopher Owen about all this and more, and he tells us the scariest marketing statistic that you’ll ever hear! Chris gives us the low-down on his career so far, which includes successful stints with established brands, roles in dynamic challenger brands and a food marketing world-first record. He gives us his take on marketing, explaining why “falling in love with the problem” makes all the difference. Later in the episode, we hear the three essential strands of a brand marketing strategy and how to avoid a marketing mistake that nearly every food start-up makes. Grab a pen and paper and get ready to take notes! We’re so lucky to have Chris on the Oh For Food’s Sake podcast so that we can share his marketing genius. If you learnt something from this episode, please share it on your LinkedIn profile or with a food industry colleague. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you can catch our weekly episodes! Timestamps [1:19] Welcome to the podcast, Chris! [3:03] How Chris got started in marketing and became the ‘Meat Controller’ [6:21] Marketing to mums vs. marketing to gamers [8:40] From biscuits to start-ups: Chris’ career move [12:45] How “falling in love with the problem” makes you better at marketing [15:51] Growing a small brand with a small budget [20:41] Chris’ strategy to win over retailers [24:32] Why you need a business strategy AND a brand strategy [26:00] Chris dissects the ready-to-drink market [31:05] The three strands of a great brand strategy [32:37] What’s the difference between a brand strategy and a brand tactic? [33:54] What big brand businesses do well [36:42] “That’s a key mistake I’ve seen start-ups do in the past” [38:27] Getting a different take on the problem [41:09] The two types of brand communication you need to do [44:13] A scary marketing statistic and what it means for you [47:13] Where to go to get in touch with Chris Links and Resources Email: chris@noodlr.co.uk Find out more about this episode’s sponsor, Ulrick & Short, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 09 Jan 2025 | Empowering Food Developers: Inside IFST’s Innovation Toolkit | 00:33:33 | |
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. 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
Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. Oh For Food's Sake is sponsored by Microsearch: https://micro-search.co.uk/ See you next time! | |||
| 16 Sep 2021 | Balancing a Career And a Family | 00:38:56 | |
14. Balancing a Career And a Family In this episode we answer another listeners question by discussing the juggle of being a parent or carer and how to find the balance between them and your work. Lucy opens up about her traumatic pregnancy for her first born, who turned out to be a very happy sleepy baby, allowing her to sail through keeping a healthy connection with her business whilst taking on motherhood head first. However, having a different experience when it came to her second, in overestimating her capacity by taking on a large factory transfer in her business, moving house plus renovating all whilst still being pregnant. She reminisces about her learnings between the two experiences at the early stages of her children's lives. I open up about my mental health dip following the birth of my daughter and how I look back and know what would have helped me rebalance between the new role of mum and my corporate leadership role which I valued and enjoyed so much before (and after) becoming a parent. Moving on to managing the new dynamic between running your home, to your relationship with your partner and how to make things easier and the importance of working as a team. We are no means experts at this because, let’s be honest - we’re all just winging it! So if you have hints and tips that you would share with us, we would love to hear them and share them in future episodes. Do get in touch. If you enjoyed this episode please follow this podcast wherever you might be listening. If you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 01 Sep 2022 | Socials First Strategy with Phia Folkes | 00:36:33 | |
Today we talk creating a socials-first media strategy with Phia Folkes who’s the co-founder of Seed Group, a food specialist marketing agency and this month’s sponsor of the Oh For Food’s Sake Podcast! Grab a snack and a notepad and listen to us talk about why your food company really needs to rethink its social media strategy. Phia lays out the intersection between food companies and social media and tells us how being socials-first benefits all departments of a food company, not just marketing. She gives the Seed perspective on social media and explains what Seed does differently compared to more traditional marketing agencies. Towards the end of the episode, we dive into what being ‘authentic’ on social media actually looks like and Phia shares ideas on how companies can mitigate the risks of being too real or too curated in their social media content. We’d like to say a big ‘thank you’ to Seed for being our first ever podcast sponsors! If you want to support the Oh For Food’s Sake Podcast, please leave us a rating or review and subscribe to the podcast. Timestamps [1:22] We welcome Phia Folkes onto the show and she walks us through her journey to launch Seed [7:07] “The world of food and drink has shifted hugely”: What marketing has done to keep up with the developments in the sector [9:24] Can smaller food brands afford to hire a marketing agency? Phia weighs in [14:00] What sets Seed apart as a marketing agency? [17:07] Seed is a “safe pair of hands” for food brands [20:27] Why is social so essential for a food company’s success? [25:20] Crisis management takes place on social media [27:20] Balancing out authenticity, engagement and brand risk [31:22] Strategy comes first on socials [34:05] How you can get in touch with Seed Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 01 Dec 2022 | How to stop self sabotaging | 00:33:29 | |
You’re not achieving enough. You didn’t handle that conflict well. You’d better check that email again before you send it. You should volunteer for another project… Any of this sound familiar? On this episode of the Oh For Food’s Sake podcast, we’re shining a light on our inner self-saboteurs and telling you how to stop getting in your own way. Listen in as we explore the nine different kinds of self-sabotaging behaviours and the impact that have on you and those around you. We share our top self-sabotaging tendencies and tell you how you can take the test to find out how you’re holding yourself back. Then at the end of the episode, we list some ways that you can begin to tackle your self-saboteurs to help you live a more happy, balanced life with less guilt and anxiety. Phew this episode was a biggie! If you’re brave enough to share your self-sabotage results or want a helping hand to stop your self-sabotaging behaviour patterns, join us in our Facebook community. We’d love to know whether the self-sabotage test really nailed your personality and if you’re sharing the test with your team. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you catch all our other helpful episodes on building good habits and boosting your self-confidence.
Timestamps [1:23] Today’s topic (that we need to hear too!): Stop getting in your own way! [4:29] Unpacking the different types of self-saboteurs [5:28] Saboteur #1: The Hyper-Achiever [8:11] What does the test scale mean? [9:32] Saboteur #2: Pleaser [11:17] Saboteur #3: Victim [13:15] Saboteur #4: The Hyper-Vigilant [14:33] Saboteur #5: Restless [15:45] Saboteur #6: Avoider [18:24] Saboteur #7: Controller [19:42] Saboteur #8: Hyper-Rational [22:46] Saboteur #9: Stickler [24:04] So, what can you do to defeat your saboteurs? A really useful analogy [27:55] Easy steps to get control of your saboteurs [30:17] How to apply your sabotage self-awareness in the workplace Links and Resources Take the self-sabotage assessment Positive Intelligence by Shirzad Chamine on Amazon UK Email enquiries to: enquiries@ulrickandshort.com Register for the Ulrick & Short plant-based NPD webinar You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 14 Apr 2022 | Why Quality Management matters | 00:34:41 | |
Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies ! If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode. Timestamps [0:47] Today we’re talking about quality management! Why does quality management matter? [1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry [4:52] Our definition of a quality management system [5:17] The three core areas of quality management: Quality, safety, legality [8:35] Quality management isn’t super interesting…but it is really important [10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run [12:34] There’s a difference between a BRC certification and accreditation? Yes! [13:52] Quality management prevents mistakes before a product leaves the manufacturer's building [15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business [16:48] The pressure of working in the technical department of a food manufacturing business [18:45] How quality management can lower business costs and improve your credibility [20:25] Why your food business should have a QAS: A Quality Attribute Sheet [22:53] You need to consider in which countries your product will be sold [24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow [26:31] Top tip: Always check for GFSI standards on imported products [27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate! [30:50] What’s the difference between a product withdrawal and a product recall? [32:20] Please let us know what you think of these more technical podcast episodes! [33:15] Your career becomes richer if you start asking questions and getting involved with other departments Links Our Quality Management Course on Young Foodies You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 01 Feb 2024 | 5 ways to be a Fearless Foodie | 00:34:11 | |
This episode starts as we discuss the success of our first in-person networking event and announce the exciting extension of these engagements through monthly Zoom calls discussing podcast topics. We talk about recognising your strengths and seeking help for the weaknesses, framing challenges as opportunities for growth in the food industry and enforcing the necessity of staying authentic to your abilities, particularly when faced with external pressures. Together, we unpack the significance of maintaining well-being amidst business challenges and celebrating diverse thought processes, sharing anecdotes that illustrate these themes. We discuss further the power of providing a nurturing environment that promotes different modes of thinking within professional teams. The aim is to redefine networking as engaging conversations rather than mere corporate exchanges, urging the audience to voice their thoughts fearlessly to spark change in the food industry. We reveal five tips for becoming a fearless foodie, announce the new Fearlessfoodies.co.uk website and discuss Lucy's timeline for her website development. Timestamps - 00:05:22 - Lucy's reflections on the networking event and future Zoom calls - 00:08:15 - Focusing on strengths and external help with Amy - 00:11:03 - Addressing challenges without compromising well-being - 00:14:58 - Embracing neurodiversity and personal experiences - 00:18:46 - Five tips to become a fearless foodie - 00:21:34 - Launch of the Fearlessfoodies Co. UK website - 00:23:50 - Lucy's upcoming website and anticipated timeline - 00:25:17 - Engaging with the Fearless Foodie movement on LinkedIn - 00:27:36 - Gratitude towards Daymer Ingredients Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time! | |||
| 23 May 2024 | From Idea to Launch: Mastering Project Management in Product Development | 00:21:32 | |
In today’s informative episode, we tackle the topic of project management for product developers. We explore how project management can often be daunting for many entering the field, emphasising that while core development skills are crucial, effective project management is also essential for successful product launches. We also discuss the benefits of using modern tools over traditional methods like Excel to improve efficiency and distribute workload among teams more effectively. Lucy shares her natural affinity for project management and suggests that while not everyone will share this inclination, understanding and handling the complexities of project management are vital. Amy adds that organisational awareness and proper system support can alleviate the perceived burden from product developers. We mention specific tools like Monday.com, and ClickUp that can assist product developers in managing projects more effectively. Project management is not just a role but also an opportunity to oversee a product’s journey from concept to launch, which can be highly rewarding. Timestamps - [00:01:00] Introduction to project management challenges in product development. - [00:02:11] Discussing the core skills needed beyond 'foodiness'. - [00:04:15] The importance of communication and soft skills in project management. - [00:10:12] How using specific tools and software can aid project management. - [00:14:55] Educational discussion on the implementation of project management in businesses. - [00:18:53] Highlighting the privilege of managing a project from start to finish. - [00:20:27] Introduction to the NPD Fundamentals course. Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| 10 Aug 2023 | Building Trust in Your Team | 00:30:17 | |
It’s one of the most common reasons why teams (and even businesses) fail: a lack of trust between people who are supposed to work together. But trust doesn’t happen automatically and it’s not an infinite resource. So on this episode of the Oh For Food’s Sake podcast, we take a look at Brené Brown’s BRAVING framework to help your team to trust each other. Listen to the end to find out more about your podcast homework!
We begin by defining what trust is and, more importantly, what it isn’t. Using Brené Brown’s marble jar story, we flip a common perception about trust on its head and explain why trust lives in small actions, not big sweeping gestures. Then we unpack the BRAVING framework and go through each aspect of trust, sharing examples of how we see this played out in the food industry. And we tell you about how you can use this knowledge to create a trusting team in your workplace! We’d love to hear your results from the BRAVING Inventory – how trusting are you and your team? Get in touch with us to share your trust stories via our Oh For Food’s Sake Facebook or LinkedIn page!
Timestamps [1:33] Hello! On today’s episode, we’re talking about building up trust in your team [2:53] Trust is at the bottom of the pyramid [3:51] How should we define trust and distrust? [5:47] “That isn’t how trust is built”: What research says about building trust [9:07] Brené Brown’s BRAVING framework [10:10] B is for Boundaries [10:43] R is for Reliability [11:35] A is for Accountability [15:28] V is for Vault [18:06] I is for Integrity [20:13] N is for Non-Judgement [23:40] G is for Generosity [25:38] So how do you apply this in your team? Links and Resources Brené Brown’s BRAVING inventory Watch Brené Brown explain the marble jar Our previous episode on the 5 dysfunctions of teams The Thin Book of Trust by Charles Feltman on Amazon UK If you’d like to know more about today’s sponsor, find them online at: Email: web@daymer.com You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||