During the episode, we discuss the importance of embracing the role of a people manager once you transition into leadership. The shift from being task-focused to people-focused is pivotal. We share personal stories about how this shift has impacted us and the teams we’ve managedWe also touch upon the art of effective delegation. We open up about our struggles with perfectionism and how letting go of the 'doing' part was initially tough but ultimately beneficial and how delegation not only frees up your time but also fosters the growth of your team.In addition to that, the episode emphasises the importance of strategic thinking. Moving into a leadership role means that you need to start planning for the long term and align your work with the company’s strategic goals. We also discuss the pitfalls, such as micromanaging, not adapting your communication style, and the unrealistic expectation of needing to know everything. The episode aims to remind you that empowering your team and fostering an environment of trust and growth is essential for a successful transition into leadership.Timestamps[00:00] Introduction to the episode and the topic of transitioning into leadership roles.[00:16] Lucy welcomes listeners to the "Oh For Foods Sake" podcast and introduces the focus of today’s episode.[01:24] Amy discusses her personal experience with Fearless Foodies and the need to step into a leadership role.[02:32] The transition from being a technical expert to a leader and its challenges.[03:37] Societal issues related to the lack of leadership training.[04:47] Amy’s exercise with Donna on recognizing leadership qualities.[06:24] Emphasizing the importance of focusing on people management rather than just tasks.[08:11] Building high-performing teams through understanding individual strengths.[09:07] Importance of learning to delegate effectively and its impact on team growth.[13:14] Shifting perspective from technical details to strategic goals.[14:39] Understanding the bigger picture and aligning with company goals.[16:05] Pitfalls to avoid: Micromanaging and its negative impact.[17:26] Adapting your communication style to different audiences.[19:26] Accepting that you don't need to be the expert in everything and empowering your team.[21:20] Summary of key tips and pitfalls for new leaders.[22:16] Closing remarks and invitations to join the community.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this insightful episode, we explore the evolving landscape of procurement within the food industry with our guest, Michelle Bailey. We kick off the episode discussing the pivotal role of streamlined procurement processes and the benefits of enabling employees to access product information group-wide, driving efficiency and reducing complexity. Lucy suggests an ambitious idea: an industry-wide global database of all ingredients and whilst the idea poses anti-competitive concerns, the potential benefits are intriguing.Michelle highlights the importance of creating category strategies within procurement, which enhance transparency about purchasing, supply chains, and supplier expertise. These strategies empower teams, especially those in customer-facing roles, to engage confidently with retailers. She reflects on the transformation from decentralised to centralised procurement approaches, which have significantly improved efficiency and supplier relationships over the years.Supplier feedback is another key theme, with Michelle stressing its importance in building better supplier-customer relationships. She also addresses the often-overshadowed role of procurement teams in organisations and the challenges they face, such as lack of training and organisational representation. Michelle’s consultancy work focuses on busting the myth that procurement is solely about lower prices; it's about strategic negotiations, especially in volatile markets.The episode then delves into the confusion around job titles and how similar roles can vary significantly between companies. Amy recalls a course Michelle wrote that demystified procurement for non-specialists and enabled better supplier communication, reinforcing Michelle's mission to empower businesses by developing their procurement skills and confidence.Effective communication, particularly phone communication, is emphasised as a critical aspect of managing supplier relationships. Despite generational discomfort around phone calls, Michelle, Lucy, and Amy agree on its advantages over emails in enhancing supplier relationships and business outcomes.The conversation shifts to the complexities of procurement, such as sourcing high-demand raw materials, and the growing importance of sustainability, due diligence, and clear supplier compliance. Michelle and the hosts draw parallels between procurement and new product development (NPD), noting the significant internal communication challenges both faces.Michelle provides valuable advice on building internal relationships, encouraging less reliance on emails, and emphasising enjoying the journey. She closes with reflections on her career and remaining accessible to listeners for further questions or advice via LinkedIn. The hosts wrap up by inviting listeners to join their Facebook community and connect on LinkedIn for professional services.Timestamps:[00:00] Introduction and Welcome[02:45] Guest Introduction: Michelle Bailey's Background[05:30] Importance of Streamlined Procurement Processes[10:00] Industry-Wide Ingredient Database Proposal[12:15] Role of Category Strategies[16:40] Evolution of Centralized Procurement[20:50] Significance of Supplier Feedback[25:00] Challenges in Procurement Roles[30:20] Procurement Myths: Beyond Lower Prices[35:00] Job Title Confusions and Impact[40:10] Effective Communication: Phone vs. Email[45:30] Complexities in Procurement and Sustainability[50:00] Similarities Between Procurement and NPD[55:20] Internal Relationship Building and Career Reflections[59:55] Closing Thoughts and Contact InformationLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this engaging episode, we explore how the food industry grapples with the dual challenges of sustainability and food production. The conversation begins with Lucy discussing her work with the Future Food Movement and how it has heightened her awareness of sustainable practices in NPD. We highlight that while packaging often steals the spotlight, the real impact is found in ingredient sourcing and production methods.We then lay out the startling realities of global population growth and the increasing food production demands, pointing out that our current agricultural practices are insufficient for meeting future needs without exacerbating environmental damage. We underscore the significant contributions of food production to global emissions and the essential, yet often overlooked, issue of food waste, especially in the UK.The episode takes a practical turn with Lucy sharing detailed examples of how the industry can adopt more sustainable practices, from upcycled ingredients to regenerative farming methods and we also delve into the importance of seasonal diets and provide numerous resources for listeners who want to learn more, including the Future Food Movement and the Ellen MacArthur Foundation's Big Food Redesign Challenge.We emphasise the importance of ongoing education and the need for industry-wide collaboration to foster real change and call on our listeners to share their insights and experiences to help expand the conversation on sustainability.Timestamps:[00:00] Introduction[00:02:19] – Why sustainability matters in the food industry [00:03:12] – Global food production and environmental impact[00:06:10] – The rising issue of food waste [00:08:19]– Overcoming barriers to sustainability [00:09:36] – Exploring upcycled ingredients and their benefits [00:10:47] – Diet shifts towards sustainability: The Live Well Die[00:14:41] – Real-world examples of sustainable practices [00:15:39] – Conversations with Debbie Wynn Stanley on innovative farming[00:16:29] – The role of procurement in sustainable NPD[00:19:23] – The impact of seasonality on ingredient choice [00:22:16] – Sustainable sourcing and freezing methods [00:24:38] – Inviting listener input and experiencesLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

Amie Burke of IGD introduces us to the " Mmmake Your Mark" campaign, an innovative effort aiming to bridge gaps in the food and drink industries labour force by encouraging professionals to share their career experiences. She highlights the toolkit available on the IGD website, offering practical resources for sharing stories online, particularly on LinkedIn and TikTok. Amie emphasises the importance of engaging younger audiences and showcases the campaign's collaborative success, notably through a viral "thunderclap" event, unifying industry players to tackle workforce challenges.Our second guest, Amie Brown, shares her multifaceted career path at Coca-Cola Euro Pacific Partners, illustrating how viewing challenges as opportunities can lead to significant growth and progression. She recounts her determination to excel in field sales despite initial rejections and highlights how her tenacity and ambition have fuelled her success across various roles. Amie Brown’s journey underscores the importance of transferable skills and exploring diverse opportunities within a single company.We reinforce the episode's central themes of inclusivity and diversity. We discuss the need for more flexible hiring criteria that value passion and transferable skills over rigid requirements and we also elaborate on the importance of visible role models, particularly women in senior positions, to inspire and empower others within the industry.Together we discuss the significance of demystifying the food industry's wide range of career paths and the value of reverse mentoring and representation. Our conversation also touches on broader industry challenges, including sustainability and the need for collaborative efforts. This episode aims to motivate listeners to reflect on their own careers and consider participating in the "Mmmake Your Mark" campaign to contribute to a more inclusive and dynamic food industry.Timestamps:[00:00] Introduction[02:15] Amie Burke on the "Mmmake Your Mark" campaign[08:40] Toolkit resources for sharing career stories[12:30] Engaging with younger audiences on TikTok[16:45] Amie Brown's career journey at CCEP[24:50] The value of transferable skills and diverse experiences[30:00] Lucy and Amy on inclusivity and industry challenges[36:20] Success stories and the viral "thunderclap" event[42:10] Future goals for the "Mmmake Your Mark" campaign[48:15] Closing remarks and community call to actionLinks and Resources:Link to Mmmake Your Mark Campaign: https://www.igd.com/Social-Impact/Articles/Mmmake-Your-Mark-campaign-toolkit/50316Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this enlightening episode, we delve into common problematic personalities that can derail meetings, coining them as meeting saboteurs. We start by defining several classic saboteur archetypes, such as "the Dominator," "the Multitasker," "the Rambler," and more. Each type is dissected with care, exploring their typical behaviours and motivations.Our discussion includes practical tips for managing these individuals — from setting ground rules and using visual aids to having pre-meeting conversations and employing techniques like the "Elmo" (Everybody Let's Move On) method. We emphasise the importance of preparation and setting clear agendas to keep meetings on track.We also engage in self-reflection, humorously identifying with some of our own saboteur traits. We share personal anecdotes and effective strategies we’ve used in our own careers, making the advice relatable and actionable.The episode wraps up with a call to action for listeners to reflect on their own experiences with meeting saboteurs and share which strategies have worked for them.Timestamps- [00:00] Introduction: Definition of meeting saboteurs- [00:30] Amy and Lucy's backgrounds and the episode's purpose- [01:37] Overview of different meeting saboteur personalities- [02:37] The Dominator: Characteristics and management strategies- [05:04] The Multitasker: Keeping them engaged and productive- [09:31] The Rambler: Techniques to keep discussions on track- [12:01] The Know-It-All: Balancing their input without overshadowing others- [14:34] The Wet Blanket: Managing negativity and encouraging positivity- [17:23] The Vacuum: Strategies to handle monopolisers- [18:17] The importance of preparation and setting agendas- [19:08] Final reflections and listener call to action- [19:54] How to connect with Amy and Lucy for further supportLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

We open the episode with an introduction to our guest, Kate Hall from The Full Freezer method who is a passionate advocate for reducing household food waste through innovative freezer usage. As a seasoned author and influencer in sustainable living practices, Kate elaborates on her Full Freezer method that empowers individuals to better manage their meals using freezers as strategic tools.Kate explains how freezing acts as a 'pause button' for ingredients that may otherwise spoil if left unused. She introduces practical techniques such as chopping vegetables like peppers before storing them flat in bags—facilitating quicker defrosting when needed spontaneously during meal prep.The discussion then delves deeper into personalising freezer organisation based on individual cooking habits and challenges. By doing so, people can maintain flexibility in their diets while minimising wastage—a win-win for both wallets and planet earth!Kate also shares her journey from how managing illness-induced meal planning struggles led her down this path towards becoming an influential figure advocating against unnecessary kitchen disposals to now becoming a successful business owner using her passion for improving food waste.Timestamps00:02 – Introduction to guests05:10 – Importance of reducing household food wastage12:45 – Introducing “Full-Freezing” methodology20:30 – Dispelling myths regarding safe storage methods27 :15– Role played by content creators/influencers shaping public opinion-35 :40– Alignments necessary between brands/authenticity maintained throughout process-42 :55– Encouraging listener engagement/reviews/community interactionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

Welcome to another insightful episode of Oh for Foods Sake. Today, we're tackling the multifaceted nature of creativity in the food industry, inspired by Arne Dietrich’s quadrant model. Lucy introduces the model featuring four types: deliberate-cognitive, deliberate-emotional, spontaneous-cognitive, and spontaneous-emotional creativity.Amy explains that creativity is not limited to artists and musicians but can also be expressed through methodical problem-solving, like using a VLOOKUP in Excel. We illustrate deliberate-cognitive creativity through the example of developing a health-focused food product called "Supernatural’s." This type of creativity builds on existing knowledge and carefully iterates towards innovative solutions.Moving on to deliberate-emotional creativity, we discuss how major events like COVID-19 shifted consumer behaviour and drove the creation of nostalgic products. We emphasise the importance of emotional engagement and empathy in developing products that resonate with consumers.Spontaneous-cognitive creativity, known for its "Eureka" moments, is exemplified through stories like the invention of the microwave. Despite appearing serendipitous, these discoveries often rest on a solid foundation of existing knowledge that allows for sudden, innovative connections.Finally, we cover spontaneous-emotional creativity, the type most associated with artists and chefs. We share techniques to unlock this creativity, such as engaging in art or dance classes, and highlight the importance of allowing mental space for ideas to emerge organically.Throughout the episode, we emphasise that everyone has the potential to be creative in their unique way and we encourage listeners to tap into their inherent creativity by exploring different approaches and giving themselves the space and permission to innovate.Timestamps:0:00 – Introduction to the Episode1:19 – Explanation of Arne Dietrich’s Quadrant Model2:08 – Deliberate and Cognitive Creativity3:30 – Example: Developing "Supernatural’s"5:01 – The Importance of Iteration in Creativity6:37 – Using Data and Gap Analysis in Creativity7:23 – Deliberate and Emotional Creativity8:01 – Consumer Behaviour Changes During COVID-199:00 – Spontaneous and Cognitive Creativity10:11 – Example: The Invention of the Microwave12:12 – Spontaneous and Emotional Creativity13:17 – Unlocking Creativity Through Extracurricular Activities14:10 – The Neuroscience of Creativity15:30 – Methods to Foster Creativity in Teams16:20 – The Value of Diverse Thinking in Problem-Solving17:30 – Conclusion: Embracing Different Types of CreativityLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

This week we are joined by Julianne Ponan, our special guest who is an allergy expert and the founder of Creative Nature.Julianne recounts her personal experiences with food allergies and we discuss a harrowing anaphylactic incident involving ex-Love Island star Jack Fowler due to miscommunication about food safety on a flight.The discussion transitions to the risks associated with peanuts and other allergen-containing products on airplanes. Julianne emphasises the need for airlines to adopt stringent measures to protect passengers with severe allergies.  We also highlight positive steps taken by some airlines, such as Virgin Atlantic offering allergy-friendly snacks.Julianne speaks on the importance of education and awareness, especially among children in primary schools. Lucy remarks that children tend to see allergies factually and without prejudice—an observation underscored by Julianne’s organisation, which offers allergy education programs to reduce bullying and promote understanding.Listeners are invited to join the Oh For Foods Sake community Facebook group to deepen their engagement and share their experiences. In closing, we encourage listeners to rate and review the podcast, helping to expand its reach and impact.Timestamps00:00 - Introduction and addressing technical difficulties  02:30 - Welcoming Julianne Ponan  05:45 - Julianne’s personal experiences with allergies  10:20 - The risks of peanuts and nuts on airplanes  14:00 - Positive airline safety measures and Virgin Atlantic's efforts  18:25 - Educational programs for children on allergy awareness  23:15 - The importance of advocating for allergy safety  28:00 - Julianne’s TED talk on living with allergies  35:10 - The impact of mislabelling and importance of clear “free from” labels  40:50 - Awareness and inclusivity in the food industry  45:30 - Julianne’s efforts to improve safety on a global scale  50:15 - Closing remarks and call to action: joining the community and rating the podcastLinks and Resources:Julianne Ponan Ted X Talk: https://youtu.be/ZqSHMsQt7Yo?si=9kKiL0NyCv06lCxeJuliane Ponan Website https://creativenaturesuperfoods.co.uk/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this engaging and eye-opening episode, we begin by addressing the perception problem that plagues New Product Development (NPD) teams in the food industry. We stress the significance of the NPD role, which other departments often misunderstand and undervalue. We share our frustration over common misconceptions and the unseen effort that goes into creating successful food products.We talk about the delicate balancing act of cost versus quality. With the current economic climate, inflation, and supply chain issues, product developers face unprecedented pressure to maintain product standards while cutting costs. We shed light on the complex decision-making process that involves adhering to regulations, staying profitable, and delivering consumer satisfaction.The topic of ever-changing compliance and guidelines emerges next. With new additives, HFSS regulations, and nutritional standards constantly evolving, NPD teams must stay agile and informed. We touch on the environmental and sustainability concerns that add another layer of complexity to roles. We emphasise the need for businesses to support their NPD teams in this regard, promoting sustainable practices without compromising on product quality.Interpersonal skills and cross-functional relationship management are other focal points of the discussion. NPD professionals must wear many hats, from dealing with suppliers to working with the technical team and managing factory logistics. We argue that these skills are critical and often underappreciated in the industry.Finally, we discuss the growing challenge of finding and retaining the right talent in NPD teams. We point out a worrying trend of professionals moving out of the industry or shifting to other roles due to mismatched expectations and a lack of awareness about the realities of an NPD career. The episode concludes by urging businesses to offer better training, support, and representation for NPD at the board level.Timestamps:[00:00] Introduction: Importance of product development in the food industry[00:37] Amy's perspective on undervaluation in NPD[01:56] Lucy shares her experiences and challenges as a product developer[03:44] Discussion on the complexity of product development[05:03] Hidden aspects of NPD: Balancing cost vs. quality[06:12] The pressures of cost management and quality control[07:24] Division of responsibilities in NPD teams[08:45] The custodians of quality: Role of NPD teams[10:07] Tension between cost reduction and maintaining quality[12:15] Ever-changing compliance and guidelines in the food industry[14:33] Sustainability concerns and their impact on product development[16:33] Showcasing the final product: The unseen chaos behind the scenes[18:10] Managing cross-functional relationships and expectations[18:51] The importance of interpersonal skills in NPD[20:01] Mismatch between expectations and reality in NPD careers[21:16] Addressing additional responsibilities placed on NPD teams[22:33] The impact of economic downturns on NPD jobs[23:33] Importance of support and representation for NPD teamsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time! 

This episode explores the essence of market research within the food industry. We start by discussing how real-life context and the right methodologies are crucial in gaining accurate insights for decision-making. Jules highlights the limitations of relying solely on consumer feedback and stresses integrating this with practical, real-world contexts.Next, we delve into the future of market research, touching on technologies that enable continuous consumer engagement and natural response collection. We discuss the importance of understanding both qualitative and quantitative data and how their integration can provide a fuller picture for making informed decisions.We also discuss the broader context of consumers' lives, like seasonality, and its impact on their preferences.Later, Jules shares her journey within the field of market research, emphasising her love for curiosity and working from the agency side. She talks about the merger of Cambridge Market Research with Good Sense Research and introducing new product testing techniques.We wrap up the episode by emphasising the importance of understanding the audience context in qualitative research, particularly for products and packaging development. Ethnographic research is spotlighted for its ability to capture natural consumer behaviours, while the continuum from qualitative to quantitative research is explored to ensure a holistic approach to understanding market needs.Timestamps:00:03:45 Real-life context in market research and its significance.00:08:22 Integrating consumer feedback with practical considerations.00:12:10 Future directions in market research technology.00:16:55 Continuous consumer engagement and "closeness community."00:21:30 Seasonality and its effect on consumer preferences.00:26:15 Jules Green's career journey and role at Good Sense Research.00:30:45 Qualitative vs. quantitative research: Definitions and applications.00:37:00 The need for context in research findings.00:42:20 Ethnographic research methods explained.00:47:55 Jules Green's insights on affordable fruit-flavoured lollies.00:52:00 Final thoughts and importance of expert interpretation in research.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

This episode explores the holistic approach to project management in the food industry. Georgina Earing and Lucy Wager highlight the significance of stakeholder management, sharing their own experiences and strategies for overcoming barriers and keeping team members focused on project goals. Georgina also talks about her personal growth and the new skills she's developed in her role as a product development manager at Simply Lunch.Simply Lunch’s significant expansion, new working policies, and digital transformation efforts take centre stage. Georgina emphasises the importance of effective communication and engaging team members during these periods of change. Lucy underlines the challenge of maintaining engagement and awareness about new systems within a team.Sustainability is a key theme, with Georgina detailing Simply Lunch’s initiatives such as removing beef from their ingredient selection to reduce carbon emissions, sourcing local produce, minimising single-use plastics, and partnering with regenerative farms for their plant-powered product range.Our discussion moves towards the intricate balance between convenience and health in food offerings and the challenges of using specific ingredients. We address the emotive language surrounding ultra-processed foods and the practical aspect of managing ingredient lists for both health and commercial viability.Georgina also shares her career trajectory, from her public health and nutrition background to her role at Simply Lunch, demonstrating the value of transferable skills in product development. We finish by discussing the importance of continuous learning and adaptation, particularly in stakeholder management and effective communication.Timestamps02:30 Discussing stakeholder management and overcoming barriers07:50 Georgina's journey and new skills in product development13:20 Simply Lunch’s expansion and digital transformation20:45 Importance of communication during periods of change26:35 Lucy’s experience with new system implementation challenges32:20 Simply Lunch’s sustainability initiatives40:15 Balancing convenience and health in food offerings48:30 The role of specific ingredients in product development55:45 The significance of transferable skills in career growthLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

This episode is packed with actionable tips and strategies designed to help food industry professionals streamline their workflow and enhance productivity. With the industry's fast-paced environment and ever-growing demands, effective time management becomes pivotal to sustaining a rewarding and fulfilling career. Drawing from our personal experiences and expertise, we discuss how to prioritise tasks, the concept of time blocking, and ways to overcome procrastination.We begin by discussing the overwhelming nature of extensive to-do lists and provide insights into how breaking these lists into smaller, prioritised tasks can create a more manageable workflow. We introduce the Pomodoro Technique, explaining how concentrated, timed work intervals can significantly boost focus and efficiency.We also touch on the importance of giving oneself mental breaks, the concept of "eating the frog" (tackling the most dreaded task first), and the reality of estimating task durations accurately. We also emphasise the need to balance creative headspace with day-to-day responsibilities, ensuring both creativity and productivity.Timestamps:- [00:00:00] Introduction to the summer rewind and the importance of time management.- [00:02:06] The challenge of working alone and managing time in a hybrid work environment.- [00:03:22] Basics of prioritizing tasks and organizing to-do lists.- [00:06:10] Overcoming overwhelming feelings with segmented to-do lists.- [00:07:39] The impact of procrastination and methods to combat it.- [00:09:00] Sponsor acknowledgments and appreciation for Dama Ingredients and Simply Lunch.- [00:10:45] Introduction to the Pomodoro Technique and its benefits.- [00:12:03] Importance of time blocking and focusing on creative headspace.- [00:15:27] Strategies for prioritizing and categorizing tasks.- [00:16:41] The do-delegate-ditch technique for effective task management.- [00:17:29] The concept of "Eating the Frog" and tackling most-dreaded tasks first.- [00:18:51] Closing remarks and reflections on time management strategies.procrastination, food business, work-life balance, project management.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this episode, we have an in-depth discussion about emotional intelligence and why it's becoming increasingly important in the food industry. The term Emotional Intelligence was first coined by Daniel Goleman in the 1990s and is defined as "the ability to understand, use, and manage your own emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict." We talk about how people with high emotional intelligence tend to be better at their jobs than those with just a high IQ, because EQ enables you to understand and work with your own emotions while also being empathetic to others' feelings. We also discuss using emotional intelligence to be aware of emotions and measure responses rather than just reacting and we cover the personal and professional benefits of being emotionally intelligent and why it's so relevant in the high-stress food industry.Timestamps:00:00 - Episode introduction 02:09 - Definition of emotional intelligence03:17 - High EQ vs. high IQ in the workplace05:37 - Evolutionary reasons for emotions; using EQ to manage responses08:32 - Benefits of emotional intelligence for individuals and teams10:18 - Lack of EQ in food industry leadership12:46 - Top tips for improving emotional intelligence17:08 - Personalised nature of EQ and its broader impact17:37 - Episode wrap-upLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this episode, we explore the concept of growth mindset and why it's so important in the food industry. We start by defining the difference between a fixed mindset and a growth mindset, and how they can impact our success and happiness at work. We share some personal examples of times when we've struggled with a fixed mindset, such as Amy’s aversion to competitive sports and Lucy's childhood disappointment with not being able to read and write immediately. We then discuss how a growth mindset is essential for thriving in the fast-paced and ever-changing world of food product development. When projects don't go as planned or products fail to launch, it's crucial to view these setbacks as learning opportunities rather than failures.We also emphasise the importance of actively seeking out feedback, even if it's scary or not what you want to hear, in order to continuously grow and improve.Throughout the episode, we provide practical tips for developing a growth mindset, such as reframing challenges as puzzles to be solved, being patient with yourself when learning new things, and letting go of the need to be perfect. We also discuss how leaders can foster a growth mindset culture within their teams by encouraging risk-taking, providing a safe space for failure, and regularly reflecting on learnings from past projects.Timestamps00:00 Intro02:24 Definition of growth mindset vs fixed mindset04:23 How a growth mindset affects children's learning05:29 Switching between fixed and growth mindsets08:33 Perfectionism as a fixed mindset trait09:15 Handling criticism and feedback11:32 How growth mindset manifests in the food industry13:10 Sponsor break14:13 Importance of reflecting on project learnings15:16 Practical tips for developing a growth mindset17:12 Fostering a growth mindset culture in your business18:06 Wrap-up and outroLinks and ResourcesWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this episode, we dive into the topic of perfectionism and how it can be both a blessing and a curse in our careers and businesses. We share our own experiences of striving for perfection and how it has sometimes held us back from taking risks and trying new things. We discuss how perfectionism can be a comfort zone and how it can prevent us from focusing on the things that really matter for our growth and development.We offer some practical tips for letting go of perfectionism, including starting small by letting go of little things, finding perspective by recognizing that no one is perfect despite what social media may portray, and trying new things even if we're not going to be good at them right away. We also emphasise the importance of being kind to ourselves and talking to ourselves like we would to a child who is learning something new.Throughout the episode, we remind you that done is better than perfect and that it's okay to not have everything figured out all the time and we encourage you to take a step back and recognise when perfectionism may be holding them back and to find ways to let go and embrace imperfection.Timestamps00:00:00 - Introduction and background on the topic of perfectionism00:02:16 - Lucy and Amy share their experiences with perfectionism in their careers00:05:40 - How perfectionism can hold us back and prevent us from focusing on what really matters00:07:44 - Sponsor break00:09:03 - The importance of recognizing when perfectionism is holding us back00:10:08 - Top tips for letting go of perfectionism00:13:12 - Trying new things and being okay with not being perfect at them right away00:15:32 - Wrap-up and encouragement for listeners to let go of perfectionismWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this episode of "Oh for Food Sake," we engage in a thought-provoking discussion with guests April Dear and Kirsty Henshaw about their experiences in the food industry. The conversation covers a wide range of topics, from the challenges of starting a business and dealing with personal setbacks to the importance of redefining success and finding happiness in both work and life.April and Kirsty share their inspiring journeys, highlighting the determination and resilience required to overcome obstacles and achieve success at a young age. We also delve into the challenges of balancing parenthood with demanding careers and the importance of finding supportive employers and building strong support systems.Our guests discuss their own experiences with therapy and the role it plays in building confidence and showing vulnerability in the workplace. We also explore the concept of personal branding and the importance of being genuine and authentic in portraying oneself.Our guests share their passions for empowering the next generation in the food industry, discussing initiatives such as advertising job roles to students, supporting women returning to work after having a child, and providing mentoring opportunities and also highlight the need for more education on nutrition and food in schools.We emphasise the importance of resilience, determination, and focusing on one's strengths in the face of setbacks. The conversation also touches on the value of self-awareness, emotional intelligence, and understanding one's own strengths and weaknesses in career development.Key points from the episodeIntroduction and welcoming guests April Dear and Kirsty HenshawApril Dear shares her journey from working in kitchens to managing a team at AsdaKirsty Henshaw discusses starting her business and the challenges facedBalancing successful careers with being parents and finding support systemsRedefining success and finding personal happiness and satisfaction in work and lifeThe journey to leadership and the transition from doing tasks to leading a teamThe importance of therapy in building confidence and showing vulnerability in the workplaceBuilding a genuine personal brand and the importance of authenticityRedefining failure and focusing on small successes amid setbacksEmpowering the next generation in the food industry through advertising job roles, supporting women returning to work, and mentoringThe need for more education on nutrition and food in schoolsPersonal experiences of failure and the determination and resilience needed to overcome tough situationsUnderstanding one's strengths and weaknesses in career development and the value of self-awareness and emotional intelligenceClosing thoughts and wrap-upWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!KEYWORDS:Foodconsultant, foodindustrycoach, foodindustry

In this week's episode we are joined by our special guest Dave Christie to discuss his multifaceted journey in the business world. We kick things off by talking about the different ways social support manifests for entrepreneurs, from Facebook groups to in-person meetups. Dave draws on personal anecdotes, including his mischievous school days, where he paid younger students to buy snacks from him, showcasing his early entrepreneurial spirit.We discuss Dave's business ventures, including his environmental tech company, Take on Goliath, and his coaching and mentoring roles. All these roles reflect Dave's commitment to making a positive impact, whether through sustainability or mentorship. We explore what it means to "Take on Goliath," and how this relates to overcoming internal doubts and external challenges. Dave articulates the detrimental effects of vague instructions and highlights the power of clear, open-ended questions to foster genuine understanding. We also reflect on how COVID-19 has acted as both a challenge and an opportunity for change, offering a "safety net" for lifestyle adjustments and habit-forming. The conversation wraps up with a look at the nuances of coaching versus mentoring, the importance of critical feedback, and the value of a "critical friend" who challenges you with kindness.Timestamps00:00:00 - Introduction to Dave Christie and his background00:05:15 - Dave's early entrepreneurial days and school anecdotes00:10:30 - Social support for entrepreneurs: Facebook groups and meetups00:15:45 - The crucial role of resilience and learning from failure00:20:50 - Discussion on Dave's businesses: Take on Goliath and environmental tech00:26:10 - The importance of clear communication in the workplace00:31:00 - Teaching children resilience and the value of failure00:35:20 - COVID-19 as a catalyst for change and forming new habits00:38:10 - Nuances between coaching and mentoring00:40:30 - Amy Wilkinson wraps up the episodeWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

The episode begins with an insightful discussion on the long-term benefits of coaching—not just as a one-time intervention but as an essential part of cultivating a high-performing team culture. We elaborate on how integrating coaching into team practices can lead to significant improvements in communication, trust, and mutual respect among team members. High-performing teams are a central focus of the episode and we outline how recognising and respecting individual differences can drive collective success. We candidly discuss the challenges businesses may face in implementing these strategies but stress the importance of identifying and addressing areas for improvement. We underscore that building trust, maintaining clear communication, and fostering mutual respect are non-negotiable for achieving high team performance.The episode also touches on the necessity of psychological safety in the workplace and discuss how creating an environment where team members feel supported and free to express themselves without fear is crucial for fostering innovation and productivity and we talk about taking practical steps for enhancing communication, managing files efficiently, and implementing better systems to improve project visibility and collaboration.Timestamps:- [00:01:00] Introduction to the episode and key themes.- [00:03:30] The essence of coaching in teams and its long-term benefits.- [00:08:15] Integrating coaching into company culture.- [00:23:30] Understanding and respecting individual differences in high-performing teams.- [00:28:00] Building trust, clear communication, and mutual respect.- [00:33:15] Addressing areas for improvement and team challenges.- [00:37:20] Enhancing communication and file management for smoother processes.- [00:41:00] Psychological safety and its importance for high-performing teams.- [00:46:15] Encouraging open communication and collaboration.- [00:50:30] Final thoughts on building high-performing teams.Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

We delve into the critical topic of career transitions within the food industry. Starting by discussing the importance of staying connected to food, even as you might move away from hands-on kitchen roles. We point out the rapid pace of new product development and the pressure chefs face to innovate quickly, often without enough time for thorough research.Will provides an insider look at his career path, beginning as a chef, moving through Billington Foods, and finally landing the role of Head of R&D at Premier Foods. He talks about imposter syndrome, the lessons learned through failures and rejections, and the critical skills he had to acquire—such as project management and resilience—to thrive in a corporate setting.We share practical advice on seeking out information and training, emphasising the need for humility and curiosity. We discuss how the food industry can benefit from diverse experiences and skills, breaking down traditional barriers and encouraging lateral career moves. Timestamps1:45 - The importance of staying connected to food4:20 - The pressure of creating new products quickly8:30 - Will Dickinson's journey: From head chef to Head of R&D12:10 - Dealing with imposter syndrome in the corporate world15:45 - The value of curiosity and ongoing learning18:00 - Networking and building relationships in the industry21:05 - The importance of humility and taking ownership of personal development25:35 - The role of diverse experiences in team effectiveness28:00 - Overcoming industry barriers and traditional career paths31:15 - Translating culinary skills to the corporate world34:20 - Finding joy in new roles and maintaining a passion for food  Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

We begin the episode with a warm welcome, setting the stage for a discussion on how to effectively onboard new talent in the food industry. We address the talent crisis and the necessity of nurturing the available workforce. We share an anonymous story from a listener who faced isolation and lack of support during her placement year which leads into a broader conversation about the importance of structured onboarding processes, including clear role definitions, regular check-ins, and peer mentorship. We stress the value of creating a welcoming and supportive environment, especially for young professionals.Lucy recounts her initial days in the industry, emphasising the difference respectful and supportive managers make and Amy shares a cringe-worthy story from her placement year, highlighting the consequences of miscommunication and lack of proper training.  We both underscore the importance of empathy, clear communication, and fostering a sense of belonging for new employees.Towards the end, we discuss the implications of hybrid working models and the additional challenges they pose for onboarding new talent. We call for listeners to share their own experiences and tips, aiming to build a community of support and shared learning within the food industry.**Timestamps**00:00:00 - Amy on valuing new talent and the industry talent crisis00:00:15 - Lucy introduces the episode and its focus00:00:30 - Lucy and Amy on their experience in the food industry00:01:26 - Listener's anonymous story and its impact00:03:09 - Amy and Lucy discuss competitive placement years00:04:09 - Challenges of starting a placement during Covid00:05:46 - The need for better onboarding processes00:06:49 - Interns and their role within organizations00:08:21 - Toxic work environments00:10:03 - The importance of respect and kindness in onboarding00:13:10 - Mentors and their impact00:19:15 - Valuing smaller businesses for richer experiences00:20:31 - Structured onboarding and clarity in roles00:22:55 - Regular check-ins and providing necessary resources00:24:57 - Encouraging young talent and valuing their perspective00:25:56 - Challenges of hybrid working and its impact on onboarding00:26:55 - Outro and call for listener feedbackLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

We welcome Mel Wakeman to discuss the complexities around the healthism narrative and the controversial dialogue surrounding ultra-processed foods. We begin by exploring how society places the onus on individuals to manage their health solely through diet and exercise. Mel emphasises the importance of understanding everyone’s unique experiences and struggles with health and nutrition recommendations. Mel discusses her individualised approach to support based on lived experiences, arguing against broad generalisations about processed foods. She critiques a recent British Medical Journal study, pointing out its research limitations and the flawed classification system of ultra-processed foods. The conversation also addresses the social stigma linked to food choices and the moral implications of breakfast options. We share our personal experiences with food choices and the often-overwhelming pressure to provide nutritious meals. Mel’s critical eye on the existing research leads us to question societal expectations and emphasise the need for more nuanced understanding in food studies.We also focus on the importance of education and information to empower individuals in making their food choices. Research findings hint that cessation of ultra-processed food consumption can reverse negative bodily effects. However, we acknowledge the uncertainty around specific ingredients posing health risks and argue against the misconception that food is the most critical health factor, advocating for a more holistic approach.**Timestamps**00:00 - Introduction to the episode and guest, Mel Wakeman02:45 - Exploring the "healthism narrative"08:30 - Thanking our sponsor, Daymer Ingredients10:50 - Mel’s approach: Individualized support based on lived experiences14:40 - Critiquing the British Medical Journal study on processed foods20:15 - Social stigma and moralization of food choices25:00 - Personal experiences with food and family nutrition30:30 - Need for more research on ultra-processed foods36:00 - Empowering through education and information40:50 - Reversing negative effects of ultra-processed foods45:10 - The oversimplification of food as the primary health factor50:20 - Importance of context and individual circumstances54:45 - Benefits and nuances of ultra-processed foods58:30 - Closing thoughts and contact information for Mel WakemanLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

We start by introducing the concept of the Stage Gate process and its relevance in the food industry. We explain it as a series of decision points (gates) where projects are evaluated before moving to the next stage. We then address common misconceptions, such as the belief that the Stage Gate process is a "sales prevention" structure, emphasising instead that it is a flexible framework adaptable to different business needs and projects.Our discussion moves on to the flexibility and implementation of the Stage Gate process, highlighting how it can be tailored to fit various project complexities. We stress the importance of upfront scoping and understanding project requirements to determine the appropriate process path. The significance of clear roles and responsibilities is also discussed, noting that the process involves the entire business, not just the New Product Development (NPD) team.We identify critical points in the process where structure is essential and provide examples of how different projects might require varying levels of rigour and flexibility. We also address common problems such as missing documentation, unnecessary meetings, and unclear processes that can give the Stage Gate a bad name, and propose solutions like using templates, clear sign-offs, and proper documentation to streamline the process.We emphasise the importance of communication and buy-in from all stakeholders, showing how a well-implemented Stage Gate process can lead to better teamwork and project success. We wrap up the episode with our closing thoughts on the benefits of a well-implemented Stage Gate process and encourage you, our listeners, to view it as a supportive framework rather than a rigid structure.To book onto our NPD Fundamentals course mentioned during this episode please click herehttps://fearlessfoodies.co.uk/npdfundamentalsTIMESTAMPS:00:00:00 - Introduction to the Stage Gate Process00:01:25 - Common Misconceptions00:02:47 - Flexibility and Implementation00:06:03 - Role Clarity and Communication00:10:20 - Critical Points and Timing00:12:59 - Sponsor Message: Dama Ingredients00:13:40 - Common Problems and Solutions00:15:31 - Significance of Communication and Buy-In00:17:08 - Closing ThoughtsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

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.Timestamps00:01: Introduction05:15: Laoise recounts her early career in HR and the personal crisis that changed her path12:45: Pursuing formal culinary training at Leiths School of Food and Wine18:20: Working part-time in restaurants and adapting to the kitchen environment23:00: Securing a column at the Evening Standard and the importance of persistence35:10: Discussing the crisis of talent in the food industry and recognising transferable skills40:00: Practical advice for making a career changeLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In today's episode, we tackle the often daunting task of giving honest feedback. We stress the importance of coupling care and empathy with directness to ensure input is both clear and kind. Amy introduces the concept of "Radical Candor," a methodology from Kim Scott's book, which emphasises caring deeply about colleagues while challenging them directly.We also share our personal experiences and challenges with giving feedback, including the common tendency to avoid confrontation due to people-pleasing instincts. To address these issues, we discuss practical feedback models, such as the AID model (Action, Impact, Development) and SBI (Situation, Behavior, Impact), which offer structured approaches for delivering feedback in a professional setting.The conversation then shifts to the four quadrants of feedback described in "Radical Candor": Radical Candor, Obnoxious Aggression, Manipulative Insincerity, and Ruinous Empathy. Each quadrant is explored in depth, providing you with a clearer understanding of effective and ineffective feedback styles.Lucy highlights the importance of creating genuine connections with colleagues to foster a supportive environment, while Amy emphasises the need for clarity and specificity in feedback.  We also touch on the utility of AI tools like ChatGPT to practise and refine feedback delivery.Throughout the episode, we underscore the necessity of celebrating team successes and maintaining open communication to build a positive workplace culture.Timestamps- [00:00:00] Radical Candor Introduction- [00:00:09] Episode Introduction by Lucy Wager and Amy Wilkinson- [00:00:25] Importance of Honest Feedback- [00:01:06] Common Challenges in Giving Feedback- [00:02:03] Lucy’s Personal Struggles with Feedback- [00:02:52] The Dread of Giving Feedback- [00:03:09] Clear, is Kind - Brene Brown Quote- [00:04:21] Clarity and Impact of Feedback- [00:05:25] Feedback Models: AID and SBI- [00:06:48] Explaining the AID Model- [00:08:08] Explaining the SBI Model- [00:09:27] Introduction to Radical Candor by Kim Scott- [00:10:16] Principles of Radical Candor: Caring Deeply and Challenging Directly- [00:13:23] Empathy Towards Colleagues- [00:14:41] Radical Candor Quadrants- [00:15:11] Sponsor Acknowledgment: Dama Ingredients- [00:16:10] Sponsor Acknowledgment: Nemis Technologies- [00:17:35] Quadrant Breakdown: Obnoxious Aggression- [00:18:08] Quadrant Breakdown: Manipulative Insincerity- [00:19:25] Quadrant Breakdown: Ruinous Empathy- [00:20:47] How to Implement Radical Candor- [00:21:39] Building Better Relationships at Work- [00:23:08] Celebrating Successes in the Workplace- [00:25:04] Practical Tips for Delivering FeedbackLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

Debbie Wallen shares her family’s transformative experience with an 80/20 diet emphasising whole foods. She highlights her detailed approach to meal planning and the positive changes, such as improved sleep and skin health. We have a healthy debate about and explore concerns around ‘ultra-processed foods' and the potential health impacts. Lucy talks about how feasible it is to completely avoid these foods in our modern, busy lives. We discuss tactical adjustments that can be made at home to improve dietary habits and influences within the food industry. The episode also features a discussion on the role of product developers, government policies, and educational efforts necessary to navigate and address the challenges posed by ultra-processed foods. This episode emphases the significance of informed food choices, empowering the audience to take control of their health, and advocating for gradual but impactful changes in food habits and policies.Timestamps:- 00:05:00 – Introduction of Debbie Wallen and her background in food industry innovation.- 00:12:34 – Discussion on Debbie’s implementation of the 80/20 diet and its effects.- 00:26:15 – Analysis of the Nova classification system and challenges in identifying ultra-processed foods.- 00:39:50 – Lucy’s commentary on the practical difficulties of avoiding ultra-processed foods.- 00:48:03 – Debate on the need for better education around food ingredients and healthier swaps.- 01:04:20 – Importance of government and industry intervention facilitating healthier food choices.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In today’s 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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this 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 educationLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this episode, we discuss overcoming the hurdles of risk aversion in the food industry, particularly relating to NPD. We kick off the episode by sharing personal anecdotes and insights from our extensive careers, emphasising the importance of empathy and understanding within various business departments to facilitate smoother product development and introduction. Lucy brings an interesting perspective with an example of a chicken tikka masala pasta product to discuss market strategies that can revive consumer interest and maintain business growth even in tough times. The episode also covers practical steps to engage stakeholders early in the NPD process and how qualitative data can be more effective than quantitative in understanding market needs.  Timestamps:- [00:00:25] Introduction to the topic and hosts’ background- [00:01:06] Deep dive into risk aversion and new product development- [00:02:10] Real-world challenges faced by clients in NPD- [00:04:14] Discussing specific food categories prone to risk aversion- [00:12:04] Thanks to the episode sponsor, Daymer Ingredients- [00:13:26] Utilizing AI and qualitative data in market research- [00:18:19] Breakdown of chicken tikka masala pasta product as a case study- [00:22:23] Strategies for engaging stakeholders in the NPD process- [00:24:20] Closing remarks and invitation for listener interaction Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

We kick off this episode with insights from the 80/20 principle, drawing from Richard Koch's book. We discuss Amy’s initial misunderstandings and how a correct grasp has improved her work strategies, especially emphasising the use of Pareto Charts in business contexts. We also discuss Lucy’s practical experiences and individual adjustments toward applying the 80/20 rule. Together, we engage in a lively and educational back-and-forth that covers using the principle in team settings, personal productivity, and stress management.We discuss various personal adjustments and professional strategies that have profoundly impacted our effectiveness and satisfaction. Amy uses relatable anecdotes from her business and personal life to highlight the increased efficiency and reduced stress from applying the 80/20 rule. Lucy discusses her renewed approach to time management, which has clarified her productivity and allocation efforts toward high-value activities.We end the episode by asking you, the listeners, to consider parts of your lives where the 80/20 principle could be instrumental.  Timestamps- [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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Today, we are thrilled to welcome Rachel Chatterton, a food industry trailblazer who has been pivotal in Holland & Barrett’s major transformation. Rachel shares her experiences at H and B, where she’s helped add quality years to life through sustainable and ethical sourcing of food products. She reveals how the company switched from a vitamin-heavy assortment to offering an expansive range of nutritious foods by cultivating a driven and dynamic food development team. Rachel also discusses her impressive career journey, from starting at Sainsbury's to opening Starbucks's reserve store in Milan. We delve into the personal strategies she employs to balance the demands of a high-profile role with personal well-being and why their new adaptogenic kombuchas have wowed consumers. To finish, Rachel hints at the upcoming store refits designed to make H and B a destination for both health and hospitality on the high street. Timestamps:- 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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Charlie Jenkins joins us as we explore the significance of a safe space for neurodiverse employees in the food industry. Throughout the episode, Charlie recounts their personal experiences with autism, from the struggles of asking clarifying questions to finding a role that complements their unique abilities. We commend Charlie's self-discovery and applaud Asda's exemplary support for neurodiverse and disabled employees. We offer insights into the distinctions between common human behaviours and neurodiverse traits while acknowledging influencers' roles in raising autism awareness. An essential conversation revolves around accommodating flexible working and recognising productivity benefits when a workplace embraces neurodiversity. Furthermore, advice is shared on fostering a workplace culture of equity and individual accommodation. Timestamps- 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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Join us this week as we sit down with Ellie Vince to explore her journey with dyspraxia. After facing difficulties with tasks such as reading aloud and coordination, Ellie was diagnosed with dyspraxia, leading to the need for specialised equipment in her job. Ellie's initial hesitation in disclosing her condition at work transitions into impactful advocacy, demonstrating how employers can better understand and support employees like her.We discuss the statistics highlighting the prevalence and misunderstanding of dyspraxia among UK adults and stress the importance of inclusivity at the workplace through thoughtful accommodations. Furthermore, we dissect how hiring processes and workplace cultures can become more supportive of neurodivergent individuals, such as by providing training, designating mentors, and promoting awareness.Ellie also shares her academic journey, professional aspirations, and how her neurodivergence complements her creative learning style. We emphasise the significance of sharing experiences and fostering open discussions about neurodiversity to reduce stigma and embrace differences. Timestamps:- 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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Show notes:Today on the Oh For Food’s Sake podcast, we welcome special guest Amy Polly to discuss the intersection of neurodiversity and the food industry. The conversation kicks off with Amy sharing her compelling personal story of discovering her ADHD and the path to self-compassion that followed. With a rich background in finance and mental health, Amy brings a unique perspective to the issue, emphasising the importance of raising awareness and valuing neurodiversity in professional settings.Throughout the episode, we candidly explore our experiences with neurodivergence in our own lives and highlight stories of discrimination in both education and the workplace. The discussion advocates for embracing individual strengths, celebrating neurodiversity, and actively fostering inclusive environments.Amy Polly discusses her role in conducting neurodiversity workshops, aiming to infuse confidence and support into the fabric of workplace culture. The trio also addresses misconceptions surrounding fidget toys for concentration and the necessity of normalising such aids for better cognitive functioning.We discuss how everybody needs to take shared responsibility to build more empathetic and human-centric workplaces. Finally, Amy reminds us of the significance of open discussions around neurodiversity and shares resources for listeners interested in learning more. Timestamps:- [00:05:20] Amy Polly's discovery of her ADHD and its impact on her life- [00:10:45] The stigmatisation of neurodivergent conditions and the power of an open dialogue- [00:18:30] Amy Polly's experiences with discrimination and support in the educational system- [00:26:25] Discussion of neurodiversity workshops and fostering understanding in the workplace- [00:35:40] The importance of compassion and adaptability in the food industry- [00:44:15] Amy Polly's transition from finance to mental health advocacy- [00:53:00] Advice on self-diagnosis and navigating professional help- [01:02:10] How to effectively use fidget toys in the workplace- [01:10:00] Q&A with listeners and Amy Polly's contact information  Links and Resources: Amy Polly: https://www.linkedin.com/in/amypolly/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

In this episode, we navigate the often misunderstood waters of ADHD and neurodiversity in an industry where focus and precision are paramount. Delving into our personal journeys, we discuss the challenges and triumphs faced from school into adulthood. We reflect on what sparked an exploration of our own neurodivergence and look at family patterns of ADHD symptoms. We emphasise the importance of seeking professional diagnosis over self-diagnosis and provide insights into struggles with educators, impulsivity, and staying organised.We talk candidly about how ADHD traits have influenced our relationships and work productivity, sharing how understanding and adjusting to each other's needs has improved collaboration. We don’t hesitate to discuss how neurodiversity fuels our creativity and problem-solving skills or the surge of ADHD awareness on social platforms. This episode is not just about challenges; it's a celebration of neurodiversity and an urgent call for greater acceptance and accommodation in the workplace.  Timestamps:00:03:20 - Amy’s story of discovering her ADHD00:09:45 - Lucy’s family history of ADHD00:15:30 - The impact of ADHD on professional life and task prioritisation00:23:00 - Benefits of understanding neurodiversity in relationships and work00:36:50 - Rising ADHD awareness and social media influence00:42:00 - The journey to diagnosis and the importance of professional assessment00:50:15 - Viewpoints on accommodating neurodiversity in the food industry01:00:00 - The hosts' expressions of gratitude to their sponsors Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Helena Field joins us this week to explore the realities of a demanding career in food operations. Starting her day with self-care at the gym, Helena emphasises how setting aside personal time has improved her management capabilities and mental health. She recounts her experience rotating through various Cranswick departments, from the abattoir to new product development, and the valuable lessons she learned. Despite her young age and being a woman in a traditionally male-dominated field, Helena identifies her grit and her employer's support as pivotal to her success.We discuss the dynamic between operations and NPD teams, the essence of empathy in high-stress environments, and the art of concise meetings. Dissecting the emotional challenges of launching a new factory, managing diverse emotions across departments, and the importance of clear communication and motivation among large teams. If you would like to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry! Timestamps:- [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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

In this week’s episode of The Oh For Food’s Sake podcast, we reflect on the emotional and commercial impact of crisis situations in the food industry, highlighting the conflicting priorities between food safety and commercial concerns.We emphasise the importance of self-awareness in recognising our reaction to crisis situations and share personal experiences of finding moments of self-awareness and rest amidst high-stress situations.We discuss the benefits of mindfulness, self-awareness, and the value of reflection in developing emotional intelligence and handling crisis management situations effectively.We discuss the significance of practising emotional self-awareness and suggest incorporating this into training and mock recall exercises in the food industry.If you want to join us next time on Zoom, you can reserve your place HERE – it’s a lovely Q&A session and talk about the food industry!Timestamps:06:08 - Emotional and commercial impacts of crisis situations in the food industry09:32 - Importance of self-awareness and recognizing reactions in challenging situations12:07 - Benefits of self-awareness, mindfulness, and reflection in coping with crisis management16:55 - Integrating emotional self-awareness into training and mock recall exercises18:56 - Encouraging listeners to reflect on their reactions to crises and consider ways to manage themselves and their teams betterLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

This week, Kara Webb and Clare Otridge will join us to discuss AI technology in the food industry. This episode begins with a discussion about GPT-4's token prediction, laying the groundwork for understanding the potential of AI in our daily operations. We discuss AI's role in streamlining processes. Issues such as data security and potential misuse of technology. We delve into the ethics of AI, the risk of "fake content" generation, and the balance needed between human creativity and machine efficiency.Kara and Clare guide us through understanding emotional analysis in market research, the potential for AI in lie detection, and how tech tools, though slow to gain traction in the food industry, can amplify productivity and foster innovation. We discuss the urgent need for upskilling in the food industry as we navigate these technological advancements. If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry! Timestamps- 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/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

This episode delves into the uncomfortable topic of failure and its association with negativity. We emphasise the fear of failure and its impact on decision-making and progress in the food industry. We discuss the emotional toll of failure and its relationship with shame and disappointment, highlighting the importance of acknowledging and accepting the feelings that arise.Stressing the significance of reframing failure as feedback and as a pivotal part of the journey to success, we draw attention to renowned individuals who have experienced failure on their path to success, illustrating how failure can serve as a catalyst for growth and innovation.Through our conversation, we spotlight the necessity of a growth mindset, resilience, self-compassion, and the ability to learn from failure in the ever-evolving food industry. We encourage you, our listeners, to embrace failure, take risks, and not be paralysed by the fear of what others may think.If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!Timestamps- 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 sponsorsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

In this episode, we are thrilled to have Jason Gibb joining us to discuss the art and challenges of repositioning and rebranding in the food industry. Jason's expertise shines as he recounts lessons learned during the rebranding of a plant-based product that initially failed to resonate with consumers due to complex messaging.The conversation circles the importance of consumer feedback, adaptability, and the perils of taking criticism personally, a hurdle Jason experienced in his past ventures. He illustrates the delicate act of juggling stubbornness and openness as necessary traits for successful entrepreneurship, shedding light on the strategic timing of consumer research versus real-world product launches.Jason recounts his transition from a science and TV production career into founding an olive oil business with his partner, emphasising their focus on storytelling and collaboration within the community. This passion for community support led to the creation of Bread and Jam, an entity offering many resources to burgeoning food entrepreneurs.If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry! Timestamps:- 00:02:20 – Introduction of Jason Gibb and topic of product rebranding- 00:05:10 – The importance of consumer research and adaptability- 00:16:45 – Challenges of timing in research and product launches- 00:25:30 – Discussion of Bread and Jam community- 00:38:00 – Jason's background and transition into the food industry- 00:51:15 – Jason's invitation to the Christmas party and hosts' scheduling dilemma- 01:04:40 – Contact information for Jason Gibb and call to connect- 01:15:20 – Thoughts on vegetable consumption and wrap-up Links and Resources:Jason’s Website: https://www.breadandjamfest.com/Jason’ on LinkedIn: https://www.linkedin.com/in/jasonotgibb/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Join us this week as we have a revealing discussion about embracing change and improving productivity in the food industry. We start off by talking about the nervous anticipation around moving to a new CRM system and how it has helped with productivity and processes.We talk about digital tools like ClickUp and how they can revolutionise task accountability, while the Eisenhower matrix aids in the prioritisation of tasks. We share practical tips for tackling the ever-present temptation to procrastinate, suggesting a 20-minute rule to regain focus, and how methods such as the Pomodoro technique or "body doubling" can create a conducive environment for productivity.We discuss Email management, a notorious productivity thief, extensively, along with strategies such as time blocking and task grouping. We talk about our different working styles. Either tackling difficult tasks early in the day or finding your creatice side later in the evening, we establish that there is no right or wrong answer.Discussing the application of disciplined planning, especially within the fast-paced food industry, to avoid over-commitment and to set realistic goals. It is also important to regularly revisit your work preferences for peak performance and manage emails efficiently, as suggested in "How to be a Productivity Ninja."Remember our Monthly Podcast Networking, where you can join us once a month (via Zoom) as we discuss everything about the food industry! You can register your place HERE.  Timestamps:- [00:01:30] Lucy's experience with transitioning to a new CRM- [00:04:20] Gratitude for Wager Ingredients’ sponsorship- [00:05:45] Announcement of the free monthly networking call- [00:07:10] Benefits of using productivity tools like ClickUp and the Eisenhower matrix- [00:10:35] Strategies against procrastination, including the 20-minute rule- [00:13:00] Pomodoro technique as a productivity booster- [00:15:25] Daily work preferences and time management insights- [00:18:50] Importance of disciplined planning in the food industry- [00:21:45] Digital tool challenges and integration in work processes- [00:24:20] Managing distractions and the "four P's of productivity" Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Join us for a delicious conversation with Milly Fyfe, who brings a no-nonsense practicality to the kitchen, offering busy parents smart tips for cooking authentic meals from scratch. Touching on the pressures of 'Instagram perfect' meals, Milly emphasizes the beauty and importance of simple, accessible ingredients that celebrate UK farming practices. We explore a survey highlighting the community's desire to cook but their struggle with time and confidence.Milly puts a spotlight on the need to educate consumers about food misinformation and shares her journey of creating her blog, "No Fuss Meals, Busy Parents," during the pandemic. She proudly discusses her social enterprise and e-book that received praise from Princess Anne herself. Her ventures might pose financial challenges, but their joy and fulfilment are immeasurable. Milly's story is about her accomplishments and her role as a mother and a professional, juggling chronic pain while maintaining a foot in the industry through digital marketing initiatives, her food and farming podcast, and relentless networking.Milly stresses the impact of real-world networking and how it aids career development and personal growth, such as her leadership course experience at Windsor Castle. Reflecting on the cultural nuances within the farming industry, Fyfe also suggests ways women can uplift each other in this traditionally male-dominated field.We discuss the significance of teaching adults and children the rewards of cooking from scratch - not just for health but also for keeping family traditions alive. Remember our Monthly Podcast Networking, where you can join us once a month (via Zoom) as we discuss everything about the food industry! You can register your place HERE.Timestamps:- 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 communityLinks and Resources:Milly Fyfe: https://linktr.ee/MillyFyfeOur Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn. See you next time!

This episode starts as we discuss the success of our first in-person networking event and announce the exciting extension of these engagements through monthly Zoom calls discussing podcast topics.We talk about recognising your strengths and seeking help for the weaknesses, framing challenges as opportunities for growth in the food industry and enforcing the necessity of staying authentic to your abilities, particularly when faced with external pressures. Together, we unpack the significance of maintaining well-being amidst business challenges and celebrating diverse thought processes, sharing anecdotes that illustrate these themes.We discuss further the power of providing a nurturing environment that promotes different modes of thinking within professional teams. The aim is to redefine networking as engaging conversations rather than mere corporate exchanges, urging the audience to voice their thoughts fearlessly to spark change in the food industry.We reveal five tips for becoming a fearless foodie, announce the new Fearlessfoodies.co.uk website and discuss Lucy's timeline for her website development.Timestamps- 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 IngredientsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

In this episode, we delve into the dynamics of the ready-meal sector and the critical role of sustainability within the food industry. Our expert guest, Charlie Derra, brings her extensive experience in category, shop marketing, and research to illuminate the highly competitive space of ready meals. With three range reviews a year, Charlie underlines the importance of balancing product recommendations with production capacities while impacting consumer choices.We confront the negative perceptions of ready meals, providing a clearer picture of their production and the ongoing efforts to convert sceptics. Sustainability remains a core topic as we discuss the balance between convenience and the environmental footprint. Charlie emphasises the role of sustainable diets and the paramount need to minimise waste, including optimising packaging recyclability.We share our thoughts on waste management complexities and the varied regional practices with this, highlighting the urgency for standardised processes and better consumer education.You will gain some valuable insights into the importance of data in shaping sustainability and category management practices. From small business strategies without significant resources to pressing environmental needs, data is a compass for driving impactful initiatives within the food industry.To close, Charlie voices the necessity for more professionals in category management, discussing sector challenges such as scarce entry-level roles and the effects of Brexit on the workforce. Charlie’s invitation is open for further dialogue within this vibrant and crucial part of the food industry. During this episode, we mention an engaging opportunity for you to join an online monthly call, fostering direct interaction with the podcast community. Timestamps:- 00:02:45 – Introduction to Charlie Derra and his experience in the food industry- 00:06:15 – Explanation of Nielsen data, TNS, Cantar, and use in category management- 00:12:30 – The role of category management and impact on ready meals- 00:18:50 – Challenges of sustainability, packaging, and waste reduction- 00:27:20 – The necessity for standardization in recyclable materials- 00:32:05 – The concept of "carbon share" and impact on product lifecycle- 00:41:15 – Skills necessary for success in category management roles- 00:49:10 – Closing discussion and where to connect with Charlie Derra  Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

In this episode, we discuss the importance of leveraging each team member's strengths in product development and the essential nature of post-launch reviews. How capturing and capitalising on key insights can drive improvements in future projects. We talked about the importance of having a structured post-launch review process, accountability, and the potential for technology, such as management software, to enhance these processes in the food industry.It is important that the format of the post-launch reviews are simple but effective, utilising automation where we can and most importantly, that everyone understands their role in the process. The celebration of successes and the constructive approach to challenges are not only morale boosters but also crucial learning tools for continuous development within the industry.We address the common question regarding who should be responsible for facilitating and compiling post-launch reviews, suggesting that while finance might have a role, cross-departmental involvement is crucial. This episode highlights that post-launch reviews are not just a box-checking exercise; they're opportunities for growth and learning that feed directly into our overall business strategy. We need to embrace them as such, even if that means pushing back on the rush to move on to the next thing. Timestamps:- [00:02:30] - Introduction to the Importance of Post-Launch Reviews- [00:10:22] - How to Utilise Team Member Strengths in Product Development- [00:17:45] - Overcoming the Pressure of Launch Dates for Effective Reviews- [00:25:31] - Guidelines for Implementing Structured and Automated Post-Launch Processes- [00:33:18] - Celebrating Successes and Learning from Post-Launch Reflections- [00:41:59] - Contact Information for Lucy and Amy's Consultancy and Coaching Services- [00:49:10] - Wrapping Up and Encouragement to Engage with the Podcast Community Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

John Stapleton shares his extensive experience in the food industry, from working with early-stage businesses to his involvement in a vertical farm business.John discusses his work with Mission Ventures, an incubator accelerator focused on facilitating investments and helping small businesses grow, as well as the RegalFood Fund, an Irish-based venture capital fund for early-stage food and drink businesses.We talk about his latest venture, Fisher Farms, a vertical farm business focused on sustainable and secure food production, emphasising the benefits of the technology used and its relevance in a post-Brexit Britain.We delve into John's interest in professional speaking and his website, which focuses on sharing anecdotes and stories from his food career experience, emphasising the importance of leveraging authenticity and personality in business.This episode explores all the lessons learned from adversity, embracing challenges, and the power of authenticity in business and life. It is one you won’t want to miss!Timestamps:00:00: John discusses his work with early-stage food businesses and his involvement with Mission Ventures and the Regale Food Fund.03:18: John shares insights into Fisher Farms, a vertical farm business, and its focus on sustainable and secure food production.06:51: The conversation shifts towards John's interest in professional speaking and the importance of authenticity and personality in business.12:06: The discussion explores the relevance of embracing adversity and the lessons learned from challenges in business and life.Links and ResourcesJohn’s Website: www.johnstapleton.euJohn’s LinkedIn: https://www.linkedin.com/in/john-stapleton-8471a219/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

Today's episode kicks off a two-part series with John Stapleton emphasising the need for a product to solve a clear consumer demand. This is a lesson he has learned through his various entrepreneurial exploits, including Little Dish and the New Covent Garden Soup Company. His discussion on scalability and the resilience of entrepreneurs resonates deeply with anyone looking to carve out a niche in the dynamic food market.John’s personal narrative of overcoming failure and self-doubt offers an honest reflection of the entrepreneurial spirit that eventually led to the success of Little Dish.This enlightening conversation will undoubtedly leave you inspired and equipped with practical knowledge for facing the food industry's unique challenges.Timestamps:- 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 encouragementLinks and Resources:John’s Website: www.johnstapleton.euJohn’s LinkedIn: https://www.linkedin.com/in/john-stapleton-8471a219/Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.For industry consulting from Lucy, connect with her on Instagram or LinkedIn.See you next time!

In this thought-provoking episode, we engage in an insightful discussion about the concept of intention setting and the value it holds in contrast to traditional New Year's resolutions. We delve into the psychological and practical differences between the two approaches, sharing personal experience and professional expertise to shed light on the benefits of embracing intention setting. We talk about fostering a growth mindset, the impact of self-compassion, and the power of visualisation in achieving intentions. It really is full of lightbulb moments!We embark on a deep dive into the concept of intention setting, providing a comprehensive analysis of its advantages over traditional New Year's resolutions. We reveal the profound impact of setting intention-led goals and the mindfulness it entails, emphasising the role of positive reinforcement and self-acceptance in the process. Shedding light on the transformative potential of intention setting on personal and professional growth. Links and ResourcesWebsite Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.For industry consulting from Lucy, connect with her on Instagram or LinkedIn.

This podcast episode tells the story of "Joe," a professional who faced major struggles after discovering a non-compete clause in his work contract. The unclear terms of the contract threw Joe's life into turmoil, underscoring the need to scrutinise employment agreements.  We break down his painful journey, including the financial strain and self-doubt he endured. We dissect how even vague contract language can tie someone’s hands. And look at the aftermath of when they scrambled to challenge the clause’s validity.  This story serves as a warning about signing contracts you don’t fully grasp. It's also a reminder to align with employers who share your values.