What do you think of when you think of personality profiling? Is it a useful business tool or a fun way to spend a rainy Saturday afternoon? Have you tried to use personality profiling in your workplace? In this episode of the Oh For Food’s Sake podcast, we talk to our lovely friend and Leadership coach Donna Ward-Higgs about how she uses personality profiling to help teams to understand each other and achieve their goals more effectively. Donna tells us about her career journey and how it led her to setting up her own business as a coach specialising in Learning and Development, helping teams use emotional intelligence to work better together. She walks us through some theories of how teams operate (or don’t!), then explains the role of personality profiling and unpacks how having a facilitator can help to guide your team through their profiles. She answers some key questions for us, like if you can use your personality as a reason to dodge tasks at work and whether our personalities change over time. Tune in to find out how to get to know yourself better and how to use your personality to be happier and more productive!We’d love to hear some of your personality profiling stories in the workplace or at home! Have you ever had a personality profiling workshop? How did it go for you? Did it change the way that your team works together? Get in touch and let us know! You can reach out to us via our Facebook or LinkedIn page. You know we always want to hear from you! Timestamps[0:46] Welcome to the podcast, Donna![2:22] Donna’s squiggly career journey from retail management to training in the non-profit sector via a burnout[6:10] Why Donna set up her own business[8:11] What are we talking about when we talk about personality profiling? [11:07] Belbin’s theory of team roles and team dynamics[13:24] Why team profiling is important regardless of the size of your business [15:02] Forming, storming, norming: The team development cycle [17:28] “Surrounded by idiots”: Why a diversity of personalities helps a team to thrive[20:07] Can you use your personality profile as an excuse to skip tasks? [25:10] How understanding your personality type can help your career[26:45] “Dynamic, not static”: How personalities change over time [30:50] Why happy people work harder[34:38] Task focus vs relationship focus: Succeeding at work[36:50] Donna’s take on using DISC in the food industry[41:07] Best practices on personality profiling in the workplace… And at home![47:37] Why do you need a facilitator for your company’s personality profiling workshop?[50:10] The services that Donna offers and where to get in touch with her[51:47] Donna’s key takeaways on personality profilingLinks and ResourcesDonna Ward-Higgs on LinkedInOur previous episode with Simon AllisonIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Soft skills have got a bad reputation. It’s a term that we’ve all heard, but many of us struggle to define exactly what it means. Or maybe we can define it, but we don’t consider it to be as important as ‘being able to get the job done’. Well, in this episode of the Oh For Food’s Sake podcast, we’re here to say that SOFT SKILLS MATTER! So much so that we prefer to call them ‘success skills’! Join us to find out what we mean when we talk about soft skills, why they’re really important and what you can do to develop them yourself. In an age where AI is coming on in leaps and bounds every year, we’re all seeing rapid shifts in the technical side of our jobs. But you know what AI can’t do yet? It can’t have a tricky conversation with a colleague about a missed deadline. It can’t help your client to trust you that you’ll deliver a project to the exact specification. These are all soft skills and they matter hugely. Today, we recap what soft skills are and go over four reasons why they can make all the difference in your career trajectory. Then we suggest a few resources that you can use to work on your own soft skills and how you can measure the impact of soft skills on your business. If you’re just like us and are frustrated that soft skills don’t get the recognition that they deserve, help us out by following and rating the Oh For Food’s Sake podcast. This really boosts our mission to demonstrate the importance of soft skills throughout the UK food industry. Thank you!! Timestamps[0:40] Hello! Today we’re talking about why soft skills are essential for your job[2:00] Soft skills vs hard skills: What’s the difference?[4:07] Can soft skills help your career? YES![5:11] Reason #1: Soft skills improve your teamwork[6:33] Reason #2: Soft skills help you to communicate effectively[9:40] Reason #3: Problem-solving is a soft skill and it’s essential [11:40] Reason #4: Soft skills help you to build your relationships [14:10] What the data says about how soft skills help your company [17:32] The resources you need to develop your soft skills [20:28] Why we say ‘success skills’ and not ‘soft skills’ [21:34] Can we measure the impact of soft skills on a business? [23:12] Want to develop your soft skills? Get in touch! Links and ResourcesDownload your self-development plan docEmotional Intelligence by Daniel Goleman on Amazon UKThe Five Dysfunctions of a Team by Patrick Lecioni on Amazon UKIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Here on the Oh For Food’s Sake podcast, we talk a lot about the need to find more graduates to fill roles in the UK food industry and what a fantastic industry it is to work in. But, let’s be honest, it’s been a little while since we got our first ever food industry jobs and a lot has changed since then! So in this episode, we’re handing the mike over to recent Harper Adams graduate and food industry worker Ellie Brook to get her take on starting out in the food industry!Ellie tells us about why she chose her degree programme and what she learnt that gave her such a good foundation in the food industry. We then talk about the weirdness that was graduating and starting a new job during the Covid era and how that’s impacted the Gen Z workforce. Listen out for our advice on avoiding falling into the comparison trap and for how Ellie dealt with the struggles of moving away from home and starting a brand new job as a recent graduate. Make sure to stay to the end to hear our life lessons for anyone looking to start a job in the food industry!We always love to hear from our listeners just like Ellie! If you have a food industry story to share with us, head over to our Facebook or LinkedIn page and get in touch. You never know where it might lead! Timestamps[0:48] Welcome to the podcast, Ellie![4:30] Ellie walks us through her education from school to university via an industry placement[6:58] What was it like to be at uni during Covid?[10:11] Ellie’s post university life[12:42] “It’s now or never”: Fitting travel in before a career[15:35] Comparisonitis, working from home, lack of communication: The struggles of starting a new job in the Covid era [20:48] What you get from attending networking events[22:40] Are the Gen Z stereotypes accurate? [29:03] Handling the pressure of meeting life milestones  [32:53] Ellie’s advice for new grads [39:20] The struggles of making friends as an adult[41:18] Why it’s important to be open in the workplace [43:00] PSA: You DON’T need a 5-year plan!![47:47] How to get in touch with Ellie Links and ResourcesEllie Brook on LinkedInIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

We’ve talked about imposter syndrome before on the Oh For Food’s Sake podcast but the science is always evolving and so are we! So in this episode, we’re discussing our reflections on imposter syndrome, including how it can show up in your work AND your personal life, the different types of imposter syndrome and what neuroscience teaches us about overcoming imposter syndrome. We talk about where imposter syndrome comes from in the brain and why it can do so much damage to our lives, wherever we sit on the career ladder. Then we talk about the five types of imposter syndrome so that you can see which one you most closely identify with. Stick around to hear us discuss different proven techniques to tackle your imposter syndrome, from giving a voice to your feelings to learning to embrace constructive criticism. We hope that this episode has helped you to label your imposter syndrome thoughts and most importantly, to not lean into them. If you want a safe place to discuss your imposter syndrome and how it’s affecting you, come and have a chat with us on our LinkedIn page. We’re always happy to hear from you! You can also get more tools and resources from us by subscribing to the Oh For Food’s Sake podcast and browsing our episode archives.   Timestamps[0:43] Hello, welcome to this special updated episode on imposter syndrome![2:07] Who DOESN’T have some element of imposter syndrome??![4:19] When imposter syndrome crops up in your personal life[5:27] Beginning to unpick your own imposter syndrome[6:45] The neuroscience of imposter syndrome[9:18] “You CAN change the way you think” [10:45] Why it helps to talk about your imposter feelings[11:54] The link between imposter syndrome and burnout  [15:44] How your imposter syndrome might be manifesting in your job[17:37] The five types of imposter: Perfectionists[18:33] The five types of imposter: Natural geniuses[20:54] The five types of imposter: Soloists[24:27] The five types of imposter: Experts [26:33] The five types of imposter: Superwoman (or Superman)[28:04] So, which one are you?? [29:53] Writing out your imposter syndrome thoughts[31:27] Why constructive criticism can help you unpack imposter syndrome[33:29] PSA: Don’t let your negative thoughts run your life!Links and ResourcesThe Imposter Cure by Dr Jessamy Hibberd on Amazon UKBuy the Ta Da list journal on AmazonIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

“I left school at 16 without any GCSEs”... and now he’s a Managing Director of a leading food safety company, Microsearch. On this episode of the Oh For Food’s Sake podcast, we hang out with the delightful and amazing Danny Franklin, asking him about his career journey, the challenges of working in microbiology, food safety legislation and the power of being yourself in your workplace.Danny tells us how he got his start at Microsearch (and why playing the piano helped him to land a job!) and the many roles he’s held at the company since then. He explains some of the services that Microsearch offers to food companies and manufacturers and explains why his company is different from other food safety laboratories. We discuss standards in food safety and the challenge that food manufacturers face trying to balance commercial interests and safety standards. At the end of the episode, Danny shares insights into his own imposter syndrome and gives advice to people beginning their food industry careers. Danny’s incredible career path shows what a rich and diverse place the UK food industry is. Make sure to subscribe to the Oh For Food’s Sake podcast to catch all our episodes with different people from across the length and breadth of the food industry and to hear their stories.  Timestamps[1:57] Welcome to the podcast, Danny![4:31] “Well I left school at 16”: Danny’s career journey from musician to Microsearch[7:05] How Microsearch got their start in an attic[10:32] Doing the rounds of every department at Microsearch[13:08] From transportation to labs to management to sales to MD[18:28] So, what does Microsearch actually do? Danny breaks down their services [22:33] How do you actually test for food allergens in food factories? [28:02] Danny explains how he business has changed since it was taken over [32:35] Balancing out commercial interests and food safety[36:05] Why the role of the microbiologist is changing[42:18] “The biggest challenge that everyone faces is meeting the turnaround times” [45:16] The power of being yourself in your career [49:08] How Danny handles it when the going gets tough[50:10] Where to go to get in touch with Danny Links and ResourcesDanny Franklin on LinkedInIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

When we asked you what you wanted to hear from us on the Oh For Food’s Sake podcast, boy did you respond! The most popular topic, by an overwhelming majority, was self-development on a budget, or how to coach yourself through self-development. So grab a pen, some paper and maybe a hot drink to keep you going, because we’re about to walk you through how you can take charge of your own career and personal development!We explain what self-development actually means and what benefits it could bring to your career and your life. Then we walk you through the essential stages of self-development, helping you to achieve a balanced, unbiased view of your own strengths and weaknesses. You’ll hear how you can work out what your core strengths are and where you can best deploy them to accelerate your own career path. We also give you tons of tips and best practices about self-development and making that key commitment to your own growth, including creating your own self-development planIf fleshing out your NPD knowledge is part of your self-development plan, then we’ve got good news for you! We’re bringing back our massively popular NPD Fundamentals course which teaches you everything that you need to know to get started in NPD or to work better with the NPD team in your company. Places are selling out fast so sign up soon!  Timestamps[1:50] You asked, we answered! Today we’re talking about making your own self-development plan[4:00] What does self-coaching look like and what can it do for your career?[7:30] YOU have to make the time[9:27] Starting self-development: Gathering feedback[11:46] Next steps: Analysing your strengths[14:53] Keeping up-to-date on your strengths [18:10] SWAT team! Make your own SWOT analysis[21:01] Leaving space for self-reflection[24:34] The bird’s eye view of self-developmentLinks and ResourcesFind out more about our NPD Fundamentals courseDownload your self-development plan docIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

If racism doesn’t affect your everyday life, it’s easy to not think about it or to tell yourself that it doesn’t matter. Maybe you also tell yourself that if you saw racism in your workplace, you’d recognise it and call it out immediately. But is that really the case? On this episode of the Oh For Food’s Sake podcast, we talk to Ayisha Koyenikan, a passionate and successful woman who’s achieved a brilliant career in the food industry, about the obstacles she’s faced being black in the workplace. Ayisha tells us about her lifelong passion for food and how it led her to study food science and then switch tracks to a career in NPD and then food insights. She shares how her mum prepared her from a young age for the challenges of breaking into the corporate world as a black person and we hear about some of the incidents of overt and subtle racism that she suffered. You’ll learn the difference between equality and equity and how to challenge the ‘whataboutism’ question that’s often raised when affirmative action schemes are on the table. Listen out for ideas on how you can help to improve diversity in your company and help people from marginalised communities to enjoy a career in the food industry. If Ayisha’s story inspired you to think about transitioning into a career in NPD, you can find out more by joining our upcoming NPD Fundamentals course! Whatever your professional background is, we’d love to see you there and share tools and knowledge that’ll benefit your career in food. Timestamps[1:58] Welcome to the podcast, Ayisha![3:35] Ayisha’s food obsession and her food career from food science to NPD[8:14] How diverse is the food industry? [9:54] Ayisha discusses how a lack of representation made her feel about her career[12:52] “So I said something”: How Ayisha stood up to racism in the workplace[16:38] Why we have to discuss racism in the workplace [17:56] “I just don’t have the energy for that”: What Ayisha does and doesn’t do to fight racism[22:58] Two paid internship programmes for young black people [24:43] Equality vs equity: Why they’re not the same[26:35] Ayisha explains why travelling is different for black people[29:56] Following Ayisha’s career journey into NDP and insight[31:58] “Talk about imposter syndrome!”: How Ayisha overcame her self-doubt[34:12] What’s next for Ayisha?[36:33] Giving a leg up to the people coming up behind you [38:41] Can you be an expert in diversity?[42:05] How to get in touch with Ayisha Links and ResourcesFind out more about our NPD Fundamentals courseAyisha Koyenikan on LinkedInAyisha Koyenikan on InstagramOur previous episode on diversity and inclusion with Amie BurkeIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

If your career involves any level of contact with an NPD team, you’ll know that it’s a high-pressure job with a lot of tight deadlines, strict workflows and tons of industry jargon. And you might have thought that that was all you needed to know, but on this week’s episode of the Oh For Food’s Sake podcast, we’re here to correct you and deliver some exciting news: our NPD Fundamentals course is back!We walk you through who this course is for and what you’ll get out of it. We share the benefit of our hindsight and why we would have loved an NPD crash course at the beginning of our food industry careers. You’ll learn what you’ll get out of the NPD course even if you’re not on an NPD team and why it’ll benefit your career and make your company more efficient. Plus we break down the common pain points around NPD and how you can prevent them from happening. It’s every question you had about NPD but never had the time or the courage to ask!We’d love to see you on our NPD Fundamentals course, which starts very soon! Find out more about the course here and if you have any questions, then please reach out to us on Facebook or LinkedIn  See you there!Timestamps[1:45] Hi folks! Today we’re talking about everything you need to know about the NPD process[4:31] Understanding the how and the why of NPD[7:27] Why it’s hard to get to grips with the Stage-Gate process[10:21] Food industry process: The theory and the reality[14:45] Why NPD is relevant to EVERYONE in the food industry[17:31] How to stop those pain points from slowing down your NPD process[21:39] Benefits for you, benefits for the business[23:35] “It deserves to be talked about” Links and ResourcesFind out more about our NPD Fundamentals courseOur previous episode on seeing the bigger pictureIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

All businesses communicate all the time, but they don't often think about it. Whether they’re persuading leads to become customers, supporting existing customers, handling shareholders or managing employees, it all comes down to good communication skills. On this episode of the Oh For Food’s Sake podcast, we’re talking to business founder and NLP therapist Neil Sykes about how better communication can drive businesses forward. Neil tells us how he came from his market research background to launching his consultancy business during the Covid pandemic. He gives us a digest of his NLP training and explains how he uses his skills to help businesses to innovate new products and processes. Listen to him tie the “Six I’s” model for innovation into the Stage-Gate process we use in Food product development and unpack how each of the stages links to an overriding purpose. He gives us great tips on how to get better at innovation and how we can start to communicate better with our colleagues and clients. Thank you for being such a brilliant and interesting guest Neil! If you have an idea of who you’d like to hear appear next on the Oh For Food’s Sake podcast, fill in our quick survey and let us know!  Timestamps[1:33] Welcome to the podcast, Neil![3:03] Neil’s transition from market research to working with the food industry[7:33] Using neuroscience in NPD[10:12] Setting up a business during Covid[12:47] The 6 I’s model of innovation and how they link to the Stage-Gate process[17:37] Why purpose is the most important ingredient of food innovation [20:30] “We don’t live our life on paper”: Communicating processes[22:30] How NLP helps to unpack our daily interactions  [27:00] What Neil does to help companies to communicate better[32:57] Taking the restrictions out of innovation [36:27] Why “soft skills” are your biggest assets[39:50] Neil unpacks the four learning styles [43:41] How to get in touch with NeilLinks and ResourcesSign up for the Invisible to Influential course  We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast surveyNeil Sykes on LinkedInFood4Innov8tions4MAT Learning StyleSix I's innovation modelIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

You’re about to deliver your presentation to the board and you thought you were doing fine. Great, even. But then you notice that your hands are shaking, your knees feel weak, your back is sweaty and your mouth has gone dry. Ah, performance anxiety! However it feels for you, it can hold you back in your career and prevent you from achieving the success you deserve. So on this episode of the Oh For Food’s Sake podcast, we’re giving you the tools and techniques you need to nip your nerves in the bud. We discuss what performance anxiety is and how it might show up in your workplace. Then we go through the techniques that we use to recognise and reduce our own performance anxiety, from working on our mind-body connection to visualising our way through stressful situations. Stick around until the end of the episode to hear some exciting news about the ‘Invisible to Influential’ course that’ll help you to show up better in your career!If you’d like individual support to work on your performance anxiety, don’t hesitate to reach out to us and find out how we can help you. We always love to hear from you! Timestamps[1:34] Hello! Join us for our discussion on overcoming performance anxiety[3:34] So, what is performance anxiety?[5:18] How performance anxiety might show up in your workplace[7:55] Our fear of being judged[9:15] The fight/flight/freeze mechanism and our mind-body connection[11:50] Yes, we do all feel like this![15:19] So, what can we do about performance anxiety? [21:12] Visualise to realise  [23:38] A grounding technique for instant stress relief[27:30] Exciting news about the ‘Invisible to Influential’ course! Links and ResourcesSign up for the Invisible to Influential course  We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast surveyThe Chimp Paradox by Professor Steve Peters on Amazon UKOur previous episode on the menopauseYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

On this week’s episode of the Oh For Food’s Sake podcast, we talk to former professional chef Stephanie Kingston who traded her chef whites in for a factory uniform when she set up her nutrition-based to-go food business, Pollen + Grace. Steph lifts the lid on the Pollen + Grace story and tells us about future developments coming up for her business baby. Steph charts her journey into the food industry and tells us how her food intolerances made her pivot into the health food space. We discuss how she built Pollen + Grace from the ground up and transitioned it into making ever higher volumes of food to meet their growing list of distributors. You’ll hear how Steph balances out the competing needs of innovation and sustainable growth and the advice she’d give to her younger self on the cusp of starting a food business. There’s also some exciting news about what’s next for Pollen + Grace and for Steph! If you have any thoughts about this episode or about the Oh For Food’s Sake podcast, then we’d love to hear them! We’re asking our listeners to fill out this short survey so we can carry on making podcast content that you love to hear. Thanks for helping us out! Timestamps[1:34] Welcome to the podcast, Steph![4:24] “Food has always been my world”: Steph’s journey into the food industry[9:32] How Pollen + Grace got stocked in major supermarkets[13:26] Natural products, functional food: The Pollen + Grace philosophy[17:36] Why a co pack manufacturing model made sense for the business[21:06] Steph’s insight on the real value behind the Pollen + Grace brand [22:00] More distributors, more categories: What’s on the horizon for the business?[24:08] “We needed to rethink how we looked at product development”: The challenges of innovating [28:37] Juggling motherhood and a food business (AKA two babies at once)[31:35] Steph’s advice to her younger self [35:13] Where to get in touch with Steph and Pollen + GraceLinks and ResourcesSign up for the Invisible to Influential course  We would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast surveyStephanie Kingston on LinkedInPollen + GracePollen + Grace on LinkedInIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Too many people believe that you either are entrepreneurial or you aren’t, and this myth needs to be busted! On this episode of the Oh For Food’s Sake podcast, we’re drilling down on the qualities that make up an entrepreneurial mindset and giving you tips on how you can apply them to your own life, even if you don’t have your own business. We begin by tackling the misconception that ‘employees don’t need to be entrepreneurs’ and we show you how useful entrepreneurial thinking can be in your workplace. Then we examine what an entrepreneurial mindset is and how you can start to adopt some of the characteristics of entrepreneurial thinking. We also give you some handy tips on how to balance out your entrepreneurial mindset to make sure that you don’t slide into overwhelm and burnout. Scoot down the page to find links to several of our previous episodes where we’ve covered topics like influencing people, networking and finding your purpose, all of which are a helpful resource for your entrepreneurial journey. You can also learn more about running a thriving food business by subscribing to the Oh For Food’s Sake podcast as we release new episodes every week. We’d love it if you could give us a review too!Timestamps[1:28] Welcome to the episode! Today we’re talking about how to boost your entrepreneurial mindset[4:50] Bigger businesses need employees with an entrepreneurial mindset too![5:36] Spotting the opportunities, connecting the dots[8:30] The ups and downs of risk taking [12:17] Can you balance out risk taking and the Stage-Gate process? [13:46] “Staying safe doesn’t mean that you’re happy”: Reliance and adaptability  [19:57] “You sometimes have to give up to get on”: Reframing giving up[23:45] The positives and negatives of the entrepreneurial mindset [25:58] How to save yourself from entrepreneurial overwhelmLinks and ResourcesSign up for the Invisible to Influential course  Get instant access to our masterclass seriesWe would LOVE your thoughts on how we can make the podcast even greater! Please take a few minutes to fill in this podcast surveyOur previous episode on finding your purposeOur previous episode on how to influence peopleOur previous episode on managing overwhelmOur previous episode on how to networkIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

It’s so important for the future of your company, but it’s something that many companies can get so wrong: cross-functional collaboration. In the food industry, departments like NPD, marketing, sales and finance are all expected to pull together but in reality, their different goals and incentives can often get in the way. So on this episode of the Oh For Food’s Sake podcast, we’re brainstorming what good cross-functional collaboration is and how you can achieve it. We explore the challenges that block different teams from being able to work well together and unpack how you can overcome them. Then we share our experiences of collaboration and the tools and techniques that helped us to collaborate, from building trust between teams to the application of tech solutions to facilitated workshops that hit the source of the problem. Stay tuned to the end of the episode to hear exciting news about our upcoming NPD process course! If your company could do with an intervention on collaboration, don’t hesitate to contact us on our Facebook or LinkedIn pages! You can also find loads of free, helpful advice from us by subscribing to the Oh For Food’s Sake podcast and exploring our episode archive.Timestamps[1:30] Hellooooo! Today we’re helping you to have better relationships across your foods and drinks teams[4:28] Why the deck can be stacked against cross-functional relationships[5:27] What actually improves your collaborations [9:20] You don’t have to like them, but you do have to trust them[12:06] Getting out of your echo chamber[13:53] “It is doable”: Getting to the ‘how’ of collaboration [15:28] The tools and tech that will help you to collaborate[18:51] “Ripping the plaster off” to make collaboration happen [21:10] How to get started reworking collaboration in your company[23:02] Our exciting upcoming NPD course! Links and ResourcesCollaborating with the Enemy by Adam Kahane on Amazon UKOur previous episode on building trust in your teamOur previous episode on innovation with Simon AllisonIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Why did chewing gum sales drop as smartphone sales rose? And when the economy is in a recession, why should you aim to be the most expensive food product in your category? On this episode of the Oh For Food’s Sake podcast, we have the pleasure of speaking with expert consultant Mark Whalley about the difference that insights make to your food business. Mark tracks his career journey from the start working in market research to his move into the food industry. Together, we cover what insight actually is and how it should overlap with your business strategy. Mark busts some common myths such as why data and insights aren’t the same thing and why sending out an online survey won’t tell you much about what your customers think of your product. We learn a lesson in asking the right questions that’ll move your food business forward and tease out instinct from insight. And at the end of the episode, we tell you how you can hear more from Mark – and us! – by signing up to the exciting Speciality Food Fair!Make sure that you don’t miss our part 2 episode with the brilliant Mark Whalley by subscribing to Oh For Food’s Sake wherever you get your podcasts.   Timestamps[1:33] Welcome to the podcast, Mark![5:09] Mark’s career from a wannabe TV Gladiator to a food trend analysist[8:03] Why Mark dug deeper on his food knowledge and moved towards product development[11:06] How Mark navigated his career change[12:35] The curse of industry jargon[17:13] What actually is insight, Mark?  [19:25] “The best application of insight is working in conjunction with strategy” [23:05] The complexities of searching for real, valuable insights [27:51] Why data and insights aren’t the same thing[31:46] “Context is everything” [34:10] Asking the right questions about food trends[36:41] Chewing gum vs. smartphones: Understanding your product category [39:24] The insight that leads to the decision[42:45] Where does instinct overlap with insight? [44:38] What Mark does through his company, Differential Insight [45:55] How to get in touch with Mark Links and ResourcesMark Whalley on LinkedInThe DifferentialSpeciality Fine Food FairIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

‘Toxic’ is a word that we seem to hear a lot these days. We call situations, workplaces  and even people ‘toxic’ all the time, but what does that actually mean? And how can you tell when your workplace is toxic? Well on this episode of the Oh For Food’s Sake podcast, we’re diving into the murky world of toxic workplaces to discuss how to tell if your workplace is toxic and what you can do about it. We begin by laying out how working in a toxic environment can damage your physical, emotional and mental wellbeing. Then we go through all the signs of a toxic workplace and explain how they might look to you, even if you’re used to them. Then we give you pointers on what to do if your workplace matches some or all of our toxic criteria, including how to look for a new job, exploring your legal options and how to stay in your current job without giving into the toxicity. This episode was a bit of a heavy one, but we hope that it was helpful to you! Never forget that you have options and that you don’t have to stay in a workplace that’s harmful to your wellbeing. You can also browse through the archives of the Oh For Food’s Sake podcast to find our other great episodes on thriving in your career in the food industry.  Timestamps[1:30] Welcome! Today we’re discussing how to tell if your workplace is toxic[2:52] Damaging to your confidence, harmful to your career: What a toxic workplace can do to you[5:02] A sign of a toxic work environment: The Sunday night dreads[6:33] How your working hours can translate to a toxic work culture [8:55] Putting yourself and your happiness first[10:14] “That’s just how s/he is”: A toxic work culture phrase [11:35] How to tell if your working hours are toxic[13:13] Company culture and toxic workplaces[15:15] Does your company offer you a chance to progress?[16:54] Why you need to think about your needs too [18:45] Here’s what to do if you think your workplace is toxic[22:37] Getting ready to leave a toxic workplace[25:00] Sign up for the revamped ‘Invisible to Influential’ courseLinks and ResourcesOur previous episode on employment lawIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

When you have a question about your job, you go to HR. When you want to make a complaint about a colleague, you go to HR. When you need support in your workplace, you go to HR. But… who does your HR person go to? On this episode of the Oh For Food’s Sake podcast, we invite special guest and HR expert Jennie Beasley to shine a light on another underappreciated role in the UK food industry: the HR specialist. Jennie gives us a walk through her HR career journey, covering her time in a job share partnership and how she transitioned from being an HR employee to the position of Head of HR. She weighs up the merits of working part-time against being in a job share scheme and unpacks some of the unique challenges of working in HR in the food industry. You’ll learn what HR is actually responsible for and why you shouldn’t try to load extra duties onto your HR representative’s plate! At the end of the episode, Jennis gives advice to other HR staff about how and why they should take care of themselves and she runs us through some of the services that she offers in her new HR coaching business. Jennie, thanks so much for coming onto the podcast and sharing your wisdom with us! If you work in a role in the food industry that we should know more about, please get in touch with the Oh For Food’s Sake podcast via our Facebook or LinkedIn page. We always love hearing from you! Timestamps[1:40] Welcome to Oh For Food’s Sake, Jennie![2:43] Jennie tells us her mission in the food industry[5:53] Jennie’s potted career story[8:37] The early days of job sharing[10:47] Job share vs part time: Which is better?[15:29] “A totally different feeling”: Changing jobs and moving to a smaller company [17:23] Clashing priorities: What HR looks like behind the scenes[20:08] Unpacking the challenges of HR workers in the food industry [21:31] What is HR actually responsible for?[24:50] “Can you just…?” Actually, no! [26:07] The fine line of working in HR[28:44] Why HR workers need to look after themselves too [30:12] The unique position of HR during the pandemic[32:18] What advice would you give to HR leaders, Jennie? [34:26] How will the food industry adapt to flexible working?[36:48] “It’s a choice”: Dedicating time to your personal development [39:05] HR needs to be able to ask for help too![41:45] Making a safe place for HR: Jennie’s career coaching services [45:30] How to get in touch with JennieLinks and ResourcesJennie Beasley on LinkedInEmail: [email protected] you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

It’s one of the most common reasons why teams (and even businesses) fail: a lack of trust between people who are supposed to work together. But trust doesn’t happen automatically and it’s not an infinite resource. So on this episode of the Oh For Food’s Sake podcast, we take a look at Brené Brown’s BRAVING framework to help your team to trust each other. Listen to the end to find out more about your podcast homework!  We begin by defining what trust is and, more importantly, what it isn’t. Using Brené Brown’s marble jar story, we flip a common perception about trust on its head and explain why trust lives in small actions, not big sweeping gestures. Then we unpack the BRAVING framework and go through each aspect of trust, sharing examples of how we see this played out in the food industry. And we tell you about how you can use this knowledge to create a trusting team in your workplace! We’d love to hear your results from the BRAVING Inventory – how trusting are you and your team? Get in touch with us to share your trust stories via our Oh For Food’s Sake Facebook or LinkedIn page! Timestamps[1:33] Hello! On today’s episode, we’re talking about building up trust in your team[2:53] Trust is at the bottom of the pyramid[3:51] How should we define trust and distrust?[5:47] “That isn’t how trust is built”: What research says about building trust[9:07] Brené Brown’s BRAVING framework[10:10] B is for Boundaries[10:43] R is for Reliability [11:35] A is for Accountability[15:28] V is for Vault[18:06] I is for Integrity[20:13] N is for Non-Judgement[23:40] G is for Generosity[25:38] So how do you apply this in your team? Links and ResourcesBrené Brown’s BRAVING inventoryWatch Brené Brown explain the marble jarOur previous episode on the 5 dysfunctions of teamsThe Thin Book of Trust by Charles Feltman on Amazon UKIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

You might think that you know about all the different teams that are involved in food development and production, but think again! On this episode of the Oh For Food’s Sake podcast, we talk to the smart, engaging and incredibly driven Phil May who’s on a mission to educate the food industry about the important role that the food hygiene team plays every night. Phil tells us how he got his start in food hygiene and campaigned to turn his job into a full-time role. He explains what it’s like to work in food hygiene and discusses some of the problems that arise from being an overlooked part of the picture. We learn about the pressures of being a hygiene manager and what happens when you engineer a good working relationship between your hygiene and operations teams. At the end of the episode, Phil gives us exciting news about his upcoming podcast that’ll dive even deeper into the world of food hygiene!We learnt so much from hearing Phil talk and we really hope that you did too. If you represent an undervalued part of the food industry and would like to make an appearance on the Oh For Food’s Sake podcast just like Phil, then please get in touch with us via our Facebook or LinkedIn page.  Timestamps[1:34] Welcome to the episode, Phil![3:29] Phil tells us how he got his start in food and food hygiene[8:24] An open letter about the magical cleaning fairies[11:19] Some of the problems that hygiene teams face[13:37] “That’s always sat quite heavily with me”: The pressure of being a hygiene manager[17:28] The typical profile of someone who works in hygiene [20:06] So what is the hygiene team actually responsible for?[23:05] Hygiene and operations: The partnership that your food business needs to get right [27:34] Getting a peek behind the scenes of The Hygiene Hustle Podcast[33:33] The #1 thing that Phil wants you to know about hygiene [35:58] Why hygiene needs a seat at the NPD table[40:08] Factoring hygiene into your carbon footprint [43:06] Where to go to get in touch with PhilLinks and ResourcesPhil May on LinkedInThe FoodClean Experience CentreYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

How many times have you slogged through a top-priority team project and pulled out all the stops to make sure that you get your part done… AND everyone else’s too? And then you get to the delivery meeting and find yourself saying “It was a team effort”? Ok, so it’s definitely not just us then! On this episode of the Oh For Food’s Sake podcast, we explain why you shouldn’t let everyone take credit for your work and how to make others aware of your own contributions. We tell you why it’s problematic for you to allow others to benefit from your hard work and unpack the difficult team dynamics that can come from overusing the word ‘we’. Then we give you four great reasons to recognise and highlight your successes so that you’re inspired  to do it more. Stay tuned until the end of the episode when we tackle the thorny issue of how to tactfully call out team members who didn’t pull their weight. We hope that this episode will encourage you to self-promote your success at every chance you get! Get in touch with us via our Facebook page to let us know how it works out for you in your next big meeting or performance review. Don’t forget to subscribe to the Oh For Food’s Sake podcast to hear more advice about flourishing in your career in the food industry.  Timestamps[1:32] Welcome! On this episode, we’re changing your mindset on career success[2:48] Why it’s problematic to say ‘we’[5:25] The passive-aggressive form of ‘we’[6:34] Getting specific: Acknowledging your efforts[10:02] Getting specific: Highlighting your impact[13:13] Getting specific: Growing your confidence [16:56] Getting specific: Helping others [19:20] How to handle it when one person under contributes[22:11] “Embrace your self-awareness”: Ditch the guilt and celebrate your successLinks and ResourcesBuy the Ta Da list journal on Amazon UKIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

You might have a great food product idea with a secure supply chain, a reliable manufacturing process, a competitive price point and a small army of fans… But does that mean that your product will get picked up and sold in a major retailer? Not always, and that’s where Karen Green comes in. She’s a food mentor who specialises in helping young food brands take their products to market. Join us for this episode of the Oh For Food’s Sake podcast where we get to pick Karen’s brains about what makes a buyer interested in your food product. Karen gives us a walk through her career in food and her transition into launching her own company as a food mentor. She recounts her experience helping companies in the UK, and in Ghana to develop and sell their food products. We learn insider tips on how to sell to buyers, including how to decode what makes them tick and how to keep the conversation going over time so that you’re always on the buyer’s horizon. At the end of the episode, Lucy & Karen share some exciting news about their upcoming retreat for ambitious food company founders! You can find out more about The French Escape hereWe learnt so much from talking to Karen and we hope that you did too! Drop us a line via our Facebook group or LinkedIn page to let us know what stood out to you. We always enjoy hearing from you! Timestamps[1:35] A big welcome to The Food Mentor, Karen Green! Karen introduces herself[7:28] Karen’s work with the UN and her trip to Ghana[11:46] What makes Karen’s UK and Ghana-based clients similar and different[13:00] The key principles of bringing a product to market… and a few logistical nightmares![17:33] Do you have to have a certain personality type to succeed in the food industry? [21:31] Why Karen starting mentoring food brands  [24:01] Recipe For Success and Buyer-ology: Karen’s books[27:20] What is Humantic AI? [30:37] Profiling food industry roles with Humantics[32:10] Analysing the relationship between the buyer and the company they work for[34:47] The nitty gritty of applied buyer-ology[36:45] Founder mindset vs. CEO mindset[42:28] Karen’s three pieces of advice on getting a listing with a retailer in today’s market[46:45] How many contacts is too many to make a sale?[51:08] A buyer success story[52:23] “So what else can we do?”: It’s not all about getting products in retailers[55:25] Exciting news! Karen’s amazing upcoming food retreat! Links and ResourcesKaren Green on LinkedInRecipe For Success by Karen Green on Amazon UKBuyer-ology by Karen Gree on Amazon UKHumantic AI buyer intelligence softwareIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

If there’s one myth that we’d like everyone to stop believing in, it’s this: that working harder will help you to succeed in your career. Food industry workers, you need to stop thinking like this! On this episode of the Oh For Food’s Sake podcast, we bust the myth about hard work and unpack the reasons why it’s time to give yourself a break. Today, we talk about what happens when you put yourself under too much pressure in your job, from unhappiness at home to total career burnout. We also analyse productivity and look at how you can play with your schedule to maximise your productivity peaks. Then we give you ideas on how you can start to let go of some of the pressures of your job, by carving out time for rest, taking up new hobbies and delegating your responsibilities. If you’re feeling overwhelmed by the to-do list for your next big launch, make sure to listen to this episode so that you know how to lighten your load!We hope this episode gives you permission to look at your job through new eyes and see what you can achieve and what you need to let go of.  Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you don’t miss out on our expert advice on navigating your food industry career. Timestamps[1:33] Today’s topic: why you need to stop working so hard![2:57] Hard workers in the food industry workers, we see you![5:52] Mapping out your productivity peaks[7:24] Work smarter, not harder! Getting your work/life balance right[10:32] “You need interests that are not just about work”[11:53] Why you need to fit more small breaks into your schedule [14:32] Finding your “thing” and how it’ll help you to increase your energy[16:13] The magic of delegation [18:54] Our handy recap Links and ResourcesOur previous episode on delegationOur previous episode on collaborationIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

It feels like everyone’s trying to get into the healthy food space nowadays but with all the buzz and hype, how do you know which foods are actually good for you? On this episode of the Oh For Food’s Sake podcast, we talk with the lovely Corrine Toyn, a registered dietitian who’s set up her own boutique marketing agency for healthy food brands. Corrine tells us about her varied career in the food industry, describing what she learnt from each of her roles and how she used her network to leverage herself into the jobs that she wanted to have. We then unpack her journey of starting her own food marketing agency and moving into the niche of healthy food brands. You’ll hear us discuss some of the challenges of marketing healthy foods in the UK and what Corrine thinks of measures that the government has introduced to tackle obesity. And if you’re a dietitian, make sure to listen out for Corrine describing her work with the British Dietetic Association Industry Group to help dietitians to develop in their careers! We love talking to the bright, talented people who are forming the next generation of food industry workers. If you enjoy listening to these episodes as much as we enjoy making them, then subscribe to the Oh For Food’s Sake podcast to catch our newest episodes every week!Timestamps[1:38] Welcome to the podcast, Corrine![3:00] Corrine tells us how she got her start in food[7:57] Why Corrine left product development and what her next step was[10:24] The magic of career networking[12:50] Corrine’s mission with Chickpea Marketing[15:44] Some of the challenges of marketing a healthy food brand [20:14] “There’s been a lot of conversation about this”: Tackling obesity in the UK through food marketing[23:20] Playing the blame game with diet and obesity  [25:22] Should we stop incentivising the purchase of high fat, salt and sugar foods? Corrine gives her thoughts[29:32] What Corrine’s doing through the British Dietetic Association Industry Group  [34:58] How do you translate your passion into your career and get others on board?[39:30] “If I can make a little bit of a change, that’s what gets me up in the morning”[43:47] Where to go to find Corrine online Links and ResourcesCorrine Toyn on LinkedInChickpea MarketingChickpea Marketing on InstagramBDA on TwitterBDA on LinkedInIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

“Self-confident people are just born that way. They’re naturally good at everything they do and they know it. And you’re not like them, you’re stuck being you”. Does any of this sound like the voices in your head? Then you need to listen to this episode of the Oh For Food’s Sake podcast, where we’re busting popular myths about self-confidence and giving you five steps that you can follow to build your own confidence!We follow on from our popular early episode about confidence to give you a step-by-step process to becoming more confident. Tune in as we define confidence, tackle some common misconceptions about who can be self-confident and prepare you for some of the bumps in the road of your journey to self-confidence. At the end of the episode, we also share some handy resources that’ll help you to learn more and celebrate your wins along the way. We really hope that this episode will inspire you to reflect on your self-confidence and take steps towards believing in yourself. If you’d like to share your wins, big or small, please reach out to us via our Facebook or LinkedIn page—we always love hearing from you! Don’t forget to subscribe to the Oh For Food’s Sake podcast to catch more episodes that’ll help you grow into your food industry career.Timestamps[1:34] Hello! Today we’re talking about how to build your self-confidence[2:45] The definition of confidence, plus some popular myths about confidence[6:35] Step #1: Unpack your beliefs about confidence[8:28] Step #2: Identify your strengths[10:13] So, how do you know what your strengths are?  [10:53] Step #3: Set yourself an achievable goal[13:31] Yes, you can be confident! [15:30] Step #4: Plan for self-doubt [19:20] Step #5: Take action! [22:27] A helpful recap[23:43] Some handy recommendations for your confidence journey!Links and ResourcesOur previous episode on confidenceTake the free VIA character strengths testBrave New Girl by Chloe Brotheridge on Amazon UKAmy’s Ta Da List journal on Amazon UKIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

This episode of the Oh For Food’s Sake podcast features the wonderful Claire Hughes, Director of Product Development & Innovation at Sainsbury's. She joins us to talk about squiggly career development, balancing innovation and commercial success in NPD, the benefits of the Sainsbury’s Thrive programme and how she feels about the future of the food industry. Listen out for her thoughts on the new Sainsbury’s mince packaging too! Claire begins by telling us how moved over to the food industry from her start in parasitology (once she told us what parasitology is!). We go over some of the many challenges that NPD teams deal with on the long road to taking a product to the shelves and Claire explains why not every food product launch should be a commercial success. You’ll hear her advice for food start-up brands and what Sainsbury’s is doing to promote sustainability and healthy eating in the UK food industry. Listen to the end to find out how she balances the demands of her job around her own well-being. Conversations like this are why we launched the Oh For Food’s Sake podcast and we love connecting with other passionate people who are shaking up the food industry. If you’d like to hear more episodes featuring fabulous food industry guests, subscribe to the podcast and share it with a colleague to spread the word.  Timestamps[0:45] Welcome to the podcast, Claire Hughes! [3:40] How Claire moved from parasitology to nutrition to the food industry, with a few other jobs in between![8:55] Switching over to Sainsbury’s[12:01] Connecting the dots in product development[16:30] How do you build better relationships with your manufacturers?[18:42] “It’s also about the commerciality” [20:44] Innovation vs commercial success[22:04] Getting the whole team on board with a new food product [26:26] Claire’s advice for food start-up brands[33:08] What new brands get out of the Sainsbury’s Thrive programme [36:48] Getting the lowdown on the Sainsbury’s packaging changes[40:20] What else is Sainsbury’s doing for sustainability? [43:42] Our relationship with healthy eating and the food system[46:41] Approaching the problem from a collaborative angle [48:54] “Scare-cited”: How Claire feels about the future [50:37] How Claire manages her own well-being and her demanding job [55:07] Claire’s career advice [56:34] Where to go to get in touch with Claire Links and ResourcesOur previous episode of Mindfulness with Amy PollyClaire Hughes on LinkedInIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

There’s been a lot of chat about burnout online and in society but not all of it is helpful, especially if you think you’re already in burnout. So on this episode of the Oh For Food’s Sake podcast, we decided to do a deep-dive on burnout, explaining what it is, how to spot it and how to treat it, because you deserve a life free from burnout!We explain the four signs that you might be in burnout, covering the physical symptoms, how burnout feels mentally and what impact it might have on your life at home and at work. Amy shares details of her burnout story and how she retrained her brain to deal with the negative thoughts that arose from burnout. We also give tips on how to reconnect with a sense of joy and purpose so that you can start to tackle your burnout. We really hope that this episode inspires you to treat your own burnout and spot the signs of burnout in the people around you. Don’t forget that burnout isn’t a life sentence and that help is available. If you’d like to reach out to us and talk about your burnout symptoms and experience, you can find us online via our Facebook and LinkedIn pages. Timestamps[1:30] Today, we’re identifying the four signs of burnout[3:29] Myth busting: You don’t have to be working to burn out[4:48] Sign #1: The physical symptoms of burnout [9:05] What does “Listen to your body” actually mean?[11:50] Sign #2: Emotional exhaustion[14:28] Sign #3: A drop in productivity and creativity[18:25] Sign #4: Feeling like something’s missing[19:04] Can you do anything about burnout? Yes! [22:20] Why you need to see a GP[23:18] What happens when you start to talk things through [24:25] The magic of doing nothing[25:53] Retraining your brain and reframing your thoughts [27:05] Believe us, burnout does get better!Links and ResourcesIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

The UK food industry is under threat. It’s incentivised to churn out unhealthy, unsustainable food products. Can challenger brands be the ones to turn it all around? On this episode of the Oh For Food’s Sake podcast we talk to Louis Bedwell, the managing director of Mission Ventures. He believes that the future of food is in the hands of start-ups and he’s helping them to seize it.Louis tells us how he started working in food and what he’s doing in his current role with Mission Ventures. He lays out some of the challenges that the food industry faces and explains how we as consumers are suffering as a result. Then we discuss the funds available to help challenger brands rise up and compete in a tricky market space. You’ll hear about the Thrive with Sainsbury’s collaboration, Batch Ventures with Warburtons and Mission Venture’s own Good Food Fund, both of which supply support and funding for ambitious brands creating healthier food alternatives. This episode shines a light on some of the major issues that we all need to think about, whether we work in the food industry or are consumers who want to have access to healthier food products. Get in touch with us via Facebook or LinkedIn to share your thoughts on what’s next in food and don’t forget to subscribe to the Oh For Food’s Sake podcast to hear more from talented people who are changing the food industry. Timestamps[0:55] Welcome to the podcast, Louis![2:57] From teaching assistant to fixing the food industry: Louis’ career [7:05] What Louis learnt from the Grocery Accelerator [8:20] “The food industry is broken”: Tackling the problems of the UK food industry[14:45] What’s the plan for the future of the programme?[16:26] Changing the food environment to make cities healthier [18:46] Healthier alternatives: How to qualify for funding support[21:02] Why are we eating less healthily?  [25:32] Incentives work![27:50] How Louis works with brands through accelerator programmes [31:20] By entrepreneurs, for entrepreneurs: The Mission Ventures team[33:05] What Warburtons is doing to change the food industry for the better [37:07] A new brand and more funding: What’s next for Mission Ventures? [41:17] Where to go to connect with Louis[43:03] What £1 million can do for a challenger brand  Links and ResourcesLouis Bedwell on LinkedInEmail: [email protected] Good Food FundYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Welcome to the 100th episode of the Oh For Food’s Sake podcast! We’re celebrating our centenary by discussing our food industry stories, what we’ve learnt from them and how we’re moving forward. It’s been a long road and really, we’re only just getting started!In this episode, we discuss what we went through to get where we are today. We deepdive into our back stories and look at them through the angle of resilience, analysing how we overcame all the challenges that the food industry has thrown at us. You’ll hear about the four most important tools in our toolkit and how we’re advocating for change so that other food industry employers can lead a happier, healthier working life. As our listeners, you’ve been a huge part of this journey with us and we’re very grateful for your support. To mark our 100th episode, we’re asking you to reach out and tell us what you want to hear from us next! You can get in touch with us via our Facebook or LinkedIn pages. And if you’ve enjoyed listening to us, you can show that by subscribing to the Oh For Food’s Sake podcast and leaving us a review. Timestamps[0:45] Welcome to our podcasting century! [1:52] Looking back on 100 episodes and boosting our resilience [5:44] Lucy’s resilience story: From Bakkavör to M&S via Sainsbury’s, severe food poisoning and leaving a beloved job[11:05] Moving into fruit and agriculture and then recruitment[12:57] Launching and liquidating Pudology[16:58] Amy’s resilience story: Technical to product development to fruit to commercial[22:30] Dealing with stress and burnout[25:31] How Amy recovered  [27:10] Our changing conversation around mental health[29:07] The toolkit #1: Lucy’s two most useful tools[33:04] “You don’t post all of the awful bits”: Growing a community through authenticity[35:04] The toolkit part #2: The tools Amy used to bounce back[38:51] Making the food industry happier! [41:57] Our message to food industry leaders [43:15] Got a question or comment? Get in touch!Links and ResourcesIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

How often do you meet people that are in direct competition with you? And how do you feel when you meet them? On this episode of the Oh For Food’s Sake podcast, we explore the notion of collaboration over competition and give you ideas about how to reach out to others and work with them in a healthy, productive way. It’s easy to feel like everyone else out there is doing better than you and if you do think that, you may question the use of collaborating when you’re not sure what you bring to the table. But it’s time to flip that mindset on its head! Today we’re talking about collaboration, whether that’s through a collaborative company culture, building relationships with other freelancers or working together with another food company. We explore the ins and outs of collaborating successfully and discuss why a little competition is a good thing and the positive effects that come out of a healthy collaboration. We’d love to hear your stories of collaborating successfully! And if you know a food industry professional who could come and talk to us about competition law, please do get in touch. You can reach out to us via our Facebook page or drop us a message on LinkedIn. See you next time! Timestamps[0:46] Today’s topic: Choosing collaboration over competition[1:52] Competition and the comparison trap in today’s society[4:33] How our fear of being judged gets in the way[6:18] “It comes from the top”: Setting a collaborative company culture[8:26] What does ‘being competitive’ actually look like?[11:07] “Fear-driven”: Why it’s normal to feel scared of collaboration [14:48] A better model for collaboration[18:05] The positive effects of collaboration  [20:00] How collaboration works across the food industry[23:48] Conscious competition is the way forward! Links and ResourcesIf you’d like to know more about today’s sponsor, find them online at: DaymerDaymer on LinkedInDaymer on TwitterEmail: [email protected] the free VIA Character Strengths SurveyYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

The food industry changes all the time so if you have a food business, you always need to keep an eye on the horizon. On this episode of the Oh For Food’s Sake podcast, we talk to Adrian Short, one of the founders of our podcast sponsor Ulrick & Short, about how he created a once-niche business that has bloomed into a big player in the clean-label ingredients space. Join us for this fun conversation that covers starting your own business, matching up companies by culture and what the future of meat-free meat looks like!Adrian tells us how he “fell into” working in the food industry and about the gamble that he and co-founder Andrew Ulrick took when they applied for a £20,000 loan to start Ulrick & Short. He walks us through the journey that the company has been on and the pivot they recently took when they formed The Ingå Group. We then broaden our discussion to hit on some of the latest projects that Ulrick & Short have been involved with, including developing meat alternatives and upcycling waste rape seed into mince. Adrian also shares details on their exciting new partnership with the 100-year-old French functional bakery ingredients company, Louis François. This episode of the Oh For Food’s Sake podcast goes to show how varied and dynamic careers in the food industry truly are. If you enjoyed our chat with Adrian, make sure to subscribe to the podcast to get our weekly episodes delivered straight to your feed. Timestamps[0:46] Welcome to the podcast, Adrian! Adrian tells us how he “fell into” the food industry[4:01] How Adrian and Andrew created Ulrick & Short[8:08] “What worried you then is irrelevant now”: Growing a business from a £20,000 loan[12:21] Adrian’s deal with The Ingå Group[16:30] Empowerment, trust, happiness, equality: Ulrick & Short’s core values[19:02] How do you maintain culture in a growing company?  [23:46] Why beans are on the menu for the future of The Ingå Group[27:15] Meat-free meat that tastes like meat: Is it the way forward? [33:58] Consumers don’t like to compromise[36:05] Will there ever be a replacement for methyl cellulose? Adrian weighs in[40:48] Unpeeling the layers of working in the food industry[44:20] Where to go to get in touch with AdrianLinks and ResourcesAdrian Short on LinkedInUlrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterThe Ingå GroupYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

“Make technical sexy”. That was the mission that Deborah Kotulla’s boss assigned to her years ago and she’s been fulfilling it ever since. And as you’ll hear on this episode of the Oh For Food’s Sake podcast, instead of fishnet stockings and tight dresses, this mission was about a whole lot of hard work and communication. Join us for this fun interview that shows just what a wide-ranging and pivotal role technical is! Debs gives us her career journey which has spanned technical roles in many aspects of food, from chilled to ambient. She gives us her take on risk management in food production and lists some of the highlights of her career so far. You’ll also learn about Deb’s “bend but don’t break” mantra and why she uses storytelling to illustrate her technical expertise. If you’re starting out in the food industry, make sure to listen to the end to hear the advice that Debs would give her younger self!We so enjoyed having Debs on this episode of the Oh For Food’s Sake podcast and hope that you benefit from her wisdom and humour just as much as we did! Subscribe to the podcast to hear more interviews with diverse guests who are thriving in all areas of the food industry. Timestamps[0:45] Welcome to the podcast, Deborah![3:20] Deb’s career journey [6:26] Moving from bakery to sandwiches and sushi to Asda[8:51] Risk management and what makes you successful in a technical career[11:34] Deb shares a career highlight and her approach to work[14:15] Technical innovation and product: What Debs loves about her job [17:07] “Bend but don’t break”: Deb’s mantra[19:22] Building a virtuous circle through good relationships with suppliers[21:37] “You’ve got to make technical sexy”[23:42] Data vs Storytelling in technical  [26:10] Where’s the risk in technical?[28:25] Why core grocery and core chilled will take you far in your technical career [31:51] “It depends what the glass is full of”[33:32] Asda’s Green Machine team [36:36] How do you balance out the needs of a diverse team? [41:02] The career advice that Deb would give her younger self [44:24] The ‘how’ vs. the ‘what’ you do [47:24] Where to go to connect with Deb Links and ResourcesDeborah Kotulla on LinkedInDeborah Kotulla on Twitter‘Man dancing in field’ leadership videoOur previous episode on delegatingYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Starting a career in NPD is like being thrown in the pool at the deep end. There’s so much to learn and everyone around you is busy and under pressure. They might not have the time to stop and explain to you exactly what’s going on or to help you with your career struggles. So we’re here to do it for them! On this episode of the Oh For Food’s Sake podcast, we tell you the four things we wish we’d known before joining an NPD team. Get ready to take notes because these tips will help you to accelerate your career and reduce your job stress! You’re going to learn why you should become more visible within your company and the wider industry—even if you’re new in your career. We give you tips on developing relationships with other teams and show you what you can get out of networking beyond building up good will. This episode also goes into assertiveness and how you can become more assertive in your job. At the end of the episode, we share details on our upcoming NPD course that blends the hard and soft skills you need to take new food products to market. We’d love to know what you think of this episode and which of these tips you’re going to apply first! And if you’re a seasoned NPD team member, what would you tell your former self about working in NPD? You can get in touch with us via our LinkedIn page or join our Facebook group. See you there!Timestamps[1:25] Hello! Today we’re listing what we wish we’d known before starting out in NPD[2:54] This episode is really for anyone working in NPD![3:37] Tip #1: The importance of building good cross-functional relationships[6:03] What you get out of connecting with other departments[8:51] Tip #2: Be assertive![10:11] How to become more assertive [12:44] Tip #3: Build your network[15:12] Networking for career success [17:05] Where to network in the food industry[18:41] Tip #4: Find a mentor (or a mentee!)[22:35] Join our course to learn the hard and soft skills of NPDLinks and ResourcesFor more details and to sign up for our upcoming course click hereOur previous episode on assertivenessOur previous episode on imposter syndromeFlourish in Food mentorship schemeFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

You might have an incredible food product idea, complete with a compelling brand story and an ‘in’ with a big retailer. But unfortunately, the reality of the UK food industry means that even then, you’re not guaranteed to become the Next Big Thing in Food. So on this episode of the Oh For Food’s Sake podcast, we’re sharing the four things you need to know to run a successful food startup. In this episode, we dive into everything that Lucy wishes she’d known before launching her food brand Pudology. You’ll hear about all the extra expenses that you might not have factored into your budget and what kind of marketing actually works for foodie startups. There’s also a healthy serving of advice on how to brand your products and which tasks you need to outsource ASAP. Stay tuned for exciting news about our upcoming course on the Stage-Gate process that’ll help your food startup to develop and launch brand new products! This episode is packed with insights that any food startup is bound to need to hear. If you have connections with any new food brands in your network, make sure to share this episode with them! You can also help to spread the word about the Oh For Food’s Sake podcast by leaving us a rating and review. Timestamps[1:20] Today’s topic: What foodie startups need to know[3:11] Getting on top of your costs[4:51] Marketing, promotions, messaging: The additional costs you need to factor in[9:57] Avoid advertising![13:56] So what kind of marketing actually works?[15:26] Why you need a good design agency[19:55] The magic of outsourcing [23:27] What kind of tasks can you outsource?[27:02] The best bit about the food industry [28:08] It’s fast-paced, it’s competitive and it’s hard but it’s possible[29:47] Our exciting new course and how it’ll help you to develop new products! Links and ResourcesFor more details and to sign up for our upcoming course click hereFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Can own-brand businesses compete with big brands? What does it take to get a food product from a new start-up onto the shelves of big retailers? And how do you build and follow a brand strategy over time in a changing marketplace? On this episode of the Oh For Food’s Sake podcast, we talk with food marketing guru Christopher Owen about all this and more, and he tells us the scariest marketing statistic that you’ll ever hear! Chris gives us the low-down on his career so far, which includes successful stints with established brands, roles in dynamic challenger brands and a food marketing world-first record. He gives us his take on marketing, explaining why “falling in love with the problem” makes all the difference. Later in the episode, we hear the three essential strands of a brand marketing strategy and how to avoid a marketing mistake that nearly every food start-up makes. Grab a pen and paper and get ready to take notes! We’re so lucky to have Chris on the Oh For Food’s Sake podcast so that we can share his marketing genius. If you learnt something from this episode, please share it on your LinkedIn profile or with a food industry colleague.  Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you can catch our weekly episodes! Timestamps[1:19] Welcome to the podcast, Chris![3:03] How Chris got started in marketing and became the ‘Meat Controller’[6:21] Marketing to mums vs. marketing to gamers[8:40] From biscuits to start-ups: Chris’ career move[12:45] How “falling in love with the problem” makes you better at marketing[15:51] Growing a small brand with a small budget [20:41] Chris’ strategy to win over retailers [24:32] Why you need a business strategy AND a brand strategy[26:00] Chris dissects the ready-to-drink market[31:05] The three strands of a great brand strategy [32:37] What’s the difference between a brand strategy and a brand tactic? [33:54] What big brand businesses do well  [36:42] “That’s a key mistake I’ve seen start-ups do in the past” [38:27] Getting a different take on the problem [41:09] The two types of brand communication you need to do [44:13] A scary marketing statistic and what it means for you[47:13] Where to go to get in touch with ChrisLinks and ResourcesChris Owen on LinkedInEmail: [email protected] out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

You walk into a crucial NPD meeting knowing that you have bad news to deliver. When your senior colleagues start to question you, you feel your blood pressure rising and your anger boiling up. What if we told you that that behaviour isn’t actually you, but a chimp instead? On this episode of the Oh For Food’s Sake podcast, we review Professor Steve Peters’ book The Chimp Paradox.Amy walks us through the chimp model of our brain structure, explaining the three key parts of our brain and how they make us who we are. Using Professor Peters’ theory, we explore how to retrain your brain to get rid of your ‘gremlins’ so you can be a happier, more productive person. Tune in for tips on how to appease your inner chimp with bananas in the form of different kinds of behaviour. You’ll also learn how to diagnose other people’s inner chimps so that you can improve your communication.Have you read The Chimp Paradox? How often do you feel your inner chimp override the human element of your brain? Join the book discussion over on our Facebook page! If you’d like to learn more about The Chimp Paradox or have a training course on using the chimp model in your workplace, please get in touch with us using the links below. You can also hear more from us by subscribing to the Oh For Food’s Sake podcast.   Timestamps[1:20] Join us for our OFFS book review episode![2:36] Why we love The Chimp Paradox[4:14] How mindset makes the difference in sport[5:52] Breaking down the ‘chimp’ and ‘human’ parts of our brain[9:34] The role of the ‘computer’ and its goblins and gremlins[11:40] Retraining your brain: Getting rid of brain gremlins[13:55] How to use this brain model to improve your life[16:02] What your chimp needs from you [19:10] The three things you can do to make sure your chimp doesn’t take control[22:48] ‘Distraction’ and ‘reward’: The two kinds of bananas to feed your chimp [25:14] “Our chimps are the same, the computers are different”[28:35] Other resources on The Chimp ParadoxLinks and ResourcesThe Chimp Paradox by Professor Steve Peters on Amazon UKProfessor Steve Peters on The Diary of a CEO podcastJoin Steve Peters’ group The TroupFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Today we’re tackling an issue that affects businesses right across the food industry: food safety standards. Whether you’re a feisty challenger brand, a caterer facing your first food safety inspection or a huge food manufacturer, you’re going to learn something from food safety expert Ruth Baker. Grab a pen and paper and join us for this information-packed episode of the Oh For Food’s Sake podcast!  Ruth describes her journey from an Environmental Health Officer to setting up her own business supporting food companies who want to create and maintain excellent food safety standards. She shares her perspective as a “translator” between local authorities and food companies. Listen out for her great advice on working with EHO and communicating your food safety regulations to new employees! At the end of the episode, Ruth details the services she offers through her company Simply Safer.Ruth’s clear and simple approach to safety goes to show that food companies need support demystifying this critical area of their business. If you’d like to learn more about launching a successful food business or thriving in a role in the fast-paced food industry then subscribe to the Oh For Food’s Sake podcast. You can also get in touch with us on our Facebook or LinkedIn page.  Timestamps[1:27] Welcome to the podcast Ruth![2:54] Ruth’s career journey[4:15] Why are businesses scared to ask the council questions about health and safety? [6:56] “Sometimes I feel like a translator”: What people say and what they mean[8:30] Ruth’s two types of clients and how she helps them[10:34] You need to register with your Local Authority—even if you don’t handle food onsite [13:23] The difficulties of working with Trading Standards[16:25] How to label your plant-based products [18:54] Why knowledge is an invaluable resource for small food business[21:25] Food safety standards at home vs. food safety standards for businesses  [25:57] How Ruth helps food businesses through her company Simply Safer [28:56] An easier way to think about the HACCP process [32:04] Communicating food safety standards to your employees [34:58] How to get in touch with RuthLinks and ResourcesRuth Baker on LinkedInSimply SaferEmail: [email protected] out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagram

It’s that item on your to-do list that you keep putting off: self-promotion. You can always find a reason to put it off but avoiding self-promotion might hold you back in your career. On this episode of the Oh For Food’s Sake podcast, we explore effective self-promotion. Join us as we discuss what it means, why we’re scared of it and what good, genuine self-promotion can look like for you. We begin by tackling the issue of why incompetent people—especially men—are often more comfortable with promoting themselves and their achievements. Then we talk about why you might feel wary of self-promotion. You’ll learn how to overcome your self-promotion hang-ups and what the first step towards good self-promotion is. We’ll also help you to draw boundaries around your self-promotion and to build an accountability system so that you can get it done.If you’re struggling to get the recognition that you deserve in your workplace, make sure to listen to and save this episode of the Oh For Food’s Sake podcast! Join us over on our Facebook page to share your feelings around self-promotion and to celebrate your self-promotion success stories. We’d love to hear from you! And if you want more food industry career advice then subscribe to the podcast to hear new episodes every week.  Timestamps[1:25] Welcome to the episode! Today we’re telling you how to get comfortable with selling yourself[2:51] How come men are generally better at selling themselves than women? [4:23] So, why do we struggle to self-promote? [7:33] The fear of being perceived as arrogant[9:45] What happens when incompetent people self-promote[12:01] Lack of self-awareness, imposter syndrome, perfectionism: Other factors that get in the way of self-promotion[14:22] The first step towards self-promotion[16:38] Being authentic vs being genuine [18:45] Self-promotion is telling your own story[21:50] “That’s where it’s important to take yourself out of yourself” [25:02] Self-promotion doesn’t have to feel icky, we promise![25:55] A final tip: Make other people hold you accountable Links and ResourcesWhy Do So Many Incompetent Men Become Leaders? By Tomas Chamorro-PremuzicOur previous episode on perfectionismOur previous episode on building your personal brandOur previous episode on storytelling in NPDFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

On this episode of the Oh For Food’s Sake podcast, we chat with recent graduate and food industry trends expert Martha Wood from Ulrick & Short. If you’re interested in anything from finding a job in the food industry to forecasting food ingredient trends to why ingredients are a great place for you to start your food career, this episode is for you! Martha tells us about her career journey from taking Food Tech at school to studying food marketing management at Sheffield Hallam University. We then get onto her work at Ulrick & Short spotting food trends and creating marketing content. Listen out for our really interesting discussion on the relationship between a food company and their ingredients supplier, where Martha details the support you get from working with Ulrick & Short. We also get a sneak peek at Ulrick & Short’s upcoming webinar on ingredients that can replace eggs in a range of different food products and Martha shares her advice for undergraduates and recent graduates looking to get a start in the food industry.We’re always so delighted to talk to passionate people from across the food industry! You can hear more of our interviews and food industry insights by subscribing to the Oh For Food’s Sake podcast. If you’d like to show your support for the podcast, you can also drop us a rating and review. Timestamps[1:40] Welcome to the podcast, Martha![2:33] Martha tells us about the origins of her passion for food[5:21] How Martha got her job at Ulrick & Short[7:04] How a placement year can help you get a start in the food industry[12:51] Trends and content creation: Martha’s role at Ulrick & Short[15:37] “No hierarchy in the business”[18:40] You can get support for your food product ingredients![21:25] Why you need a really good relationship with your suppliers [24:54] Why it’s great to start out your food career with an ingredients company[28:42] “Take every opportunity”: Martha’s advice for undergraduates [31:15] So what’s next for Ulrick & Short?[34:45] Development and application: How Ulrick & Short look at food trends [37:53] How to get in touch with Martha and Ulrick & ShortLinks and ResourcesSign up for Ulrick & Short’s egg replacement webinarMartha Wood on LinkedInEmail: [email protected] out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

“I’m sorry to interject, but would you mind just please…” Nope, stop right there! On this episode of the Oh For Food’s Sake podcast, we’re delivering the important message that it’s ok to be assertive! Tune in to learn our three simple tips to help you be more assertive in your work and home life. We tell you why it’s important to be assertive and outline some of the reasons why many of us struggle to speak up for ourselves. Once we’ve dived into the difference between assertiveness and aggressiveness, we give you three tips that you can apply to become more assertive. You’ll learn the words you need to remove from your spoken and written vocabulary and you’ll also hear a handy mental reframe that’ll make you feel more comfortable in your new, assertive persona. So many of you wanted to learn more about being assertive and we’re delighted to be able to help you out! Make sure to subscribe to the Oh For Food’s Sake podcast to be the first to hear about upcoming episodes and training sessions on assertiveness. If you’d like to have a chat with us about how you’re being more assertive in your daily life, hop on over to our Facebook page.  Timestamps[1:24] Today’s topic: How you can be more assertive[2:35] Why is it important to be assertive?[5:48] Gender and assertiveness: Why women might find it harder to speak up[10:22] Your needs matter too![12:52] Being assertive doesn’t mean being aggressive[14:05] #1: Manage your Maud (AKA internal chatter) [17:05] #2: Choose your words[21:49] Why your apologies are undermining your message [23:35] “You’re not saying ‘no’ to the person, you’re saying ‘no’ to the task”[24:57] #3: Face, base, pace [26:05] There’s more assertiveness training to come!Links and ResourcesHow Women Rise by Sally Helgesen and Marshall Goldsmith on Amazon UKSign up for the waiting list for Amy's next assertiveness course.Find out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Sustainability, food safety, food security and a failure to meet recruitment targets, not to mention the aftershocks of a pandemic: The UK food industry is fighting fires on all fronts. Drawing on the resources of its talented and passionate workforce is the only way to tackle them all. On this episode of the Oh For Food’s Sake podcast, we talk to the brilliant Bethan Grylls, editor of the Food Manufacture magazine, about the future of the food industry.Bethan gives us a rundown of her varied career which included stints as a writer and then a teacher before she started writing for the food industry. She shares her perspective on some of the massive challenges that the industry is facing at the moment and talks about how she intends to face them head-on in her position as the editor of Food Manufacture. We get an exclusive peek at the programme for the upcoming Food Security Week, where experts from across the industry will pitch their best ideas on how to help more people have access to better quality, sustainably grown food. Listen out for Bethan’s efforts to make the food industry a more appealing career option for the next generation and for details about her happy cat family! As soon as you listen to this episode, you’ll hear how much we loved talking with Bethan about the ins and outs of working in the food industry. If her outlook inspired you, share this episode with a colleague and don’t forget to follow along with the Food Security Week events. And if you’re enjoying the podcast, drop us a rating or review to let us know! Timestamps[1:25] Welcome to our special guest, Bethan Grylls! [3:15] How Bethan’s career led her to becoming the editor of Food Manufacture[7:25] Believe the hype: Food industry exceptionalism is true[9:40] Bethan explains some of the challenges she’s overcome in her personal life[17:26] “The fire triangle”: The three major challenges in the food industry today [22:00] The vicious cycle of intense agriculture in the UK[25:53] What’s the food industry’s response to climate change? [28:54] “A massive, massive issue”: The food industry’s recruitment problem[33:46] Can you have a flexible job in the food industry? [36:09] Making the food industry an appealing career choice for Gen Z [38:38] Bethan’s plans for the future of Food Manufacture [41:53] A learning trip to Leicester [43:57] How to tackle the UK’s serious food security problem in a week[49: 12] Where to go to get into touch with BethanLinks and ResourcesBethan Grylls on LinkedInBethan Grylls on TwitterEmail: [email protected] up for the Food Security Symposium on 22nd MarchFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

When the economy is uncertain and your manager’s talking about making budget cuts, it’s definitely time to start thinking about career cushioning. But what is career cushioning anyway? And how do you do it without burning out or looking like you’re not committed to your current job? On this episode of the Oh For Food’s Sake podcast, we tell you everything you need to know about career cushioning.Careers coach Amy gives her definition of career cushioning and explains why it can help you get through career upheaval. We then talk you through different stages of career cushioning and give you actionable tips that you can put in place today, even if you feel settled in your current job. We also give some of the downsides to career cushioning and tell you how to overcome them. Listen to the end to hear our major caveat for career coaching and our advice on transitioning a side hustle to a full-time business. If you’re looking for more advice on career cushioning or want to tell us your career cushioning success story, jump over to our Facebook page! You can also subscribe to the Oh For Food’s Sake podcast to learn more from us about having a fulfilling career in the food industry. Timestamps[1:24] This week’s topic: Career cushioning![2:20] So, what does it mean to cushion your career?[3:40] Why you need to start cushioning your career[7:08] “You’re tricking your brain”: How career cushioning takes the stress out of a career change[8:25] Burnout, distractions, workplace image: The downsides of career cushioning [10:45] The first steps towards cushioning your career[14:13] Your network really is your net worth [18:00] The journey from starting a side hustle to running a business full-time[19:27] The complete career cushioning guide, plus a caveat[21:45] Want more tips? Come and find us online!Links and ResourcesOur previous episode on emotional intelligenceFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

When you work in the food industry, it’s very common to be so focused on your role and your team’s mission that you don’t hear any other team’s perspective. On this episode of the Oh for Food’s Sake podcast, we’re going to correct that. We speak to longtime procurement expert Georgina Willis about the ups and downs of working in procurement and what procurement and NPD teams can do to work better together. George tells us about her career in the food industry and how she pivoted to working in procurement. She explains why she loves procurement so much and goes into detail about the conflicts that can sometimes arise between procurement and NPD. Then, she gives insightful advice about what you can do to improve communication in your food industry business. At the end of the episode, she shares information about her mission to spread procurement knowledge which she’s achieving through her new consultancy business. We so enjoyed this chat with George where we discussed how food manufacturers big and small can come together to solve problems and become industry leaders. If you’re interested in the food industry and would like to learn more about us and our experiences, subscribe to the Oh for Food’s Sake podcast to catch our latest episodes. Timestamps[1:21] Welcome to the show, Georgina Willis![3:27] George’s food industry CV[7:18] How George found herself in procurement and moved over to Bakkavor [10:18] “Suppliers open the doors to their businesses”: What’s great about working in procurement[13:30] NPD vs procurement: The procurement team’s point of view on product development[18:23] George explains some of the frustrations of working in procurement[24:27] “Speak to people!”: Personal connections make the difference in procurement[33:50] Why feedback really matters[37:55] How George created a legacy through her Procurement Hacks business[43:26] George’s key focus on packaging and how it’ll help the industry [46:20] Get in touch!Links and ResourcesProcurement Hacks LtdGeorgina Willis on LinkedInFind out more about this episode’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

You can tell when a team isn’t working together. They could be missing targets, not getting on with each other or turnover might be too high. But these are the symptoms and not the cause. On this episode of the Oh For Food’s Sake podcast, we discuss the five key underlying problems that cause teams to not function AND tell you what you can do about it. Tune in to find out how to turn your team around! We discuss Patrick Lecioni’s framework on dysfunctioning teams and list the five main reasons why your team might not be working. You’ll hear us walk through each of the reasons in detail, listing how you can spot it, what the dysfunction might lead to and we give you some ideas about how to implement change. At the end of the episode, we recep what we’ve learnt and Amy shares how she uses the framework to help teams in the food industry via workshops and team coaching.If you want to see a change in your team, this must-listen episode of the Oh For Food’s Sake podcast will help you to diagnose that issue that you can’t quite put your finger on. If you’d like to learn more about Amy’s coaching services then you can contact her via LinkedIn and you can also get more insider tips on thriving in the food industry by subscribing to the podcast. Timestamps[1:25] Hello! Today we’re talking about the five dysfunctions of teams[3:03] Dysfunction #1: Absence of trust. What happens when your team doesn’t trust each other?[6:44] Dysfunction #2: The inability to handle conflict[9:35] Dysfunction #3: The inability to commit and how it affects your team[12:54] What good commitment looks like within a functioning team [13:30] Dysfunction #4: A lack of accountability[15:50] How to hold other people accountable in a healthy, helpful way [16:33] Dysfunction #5: A lack of focus on results[18:00] How a lack of focus on results affects staff morale… and what happens when you correct it [21:44] “Really useful to see”: A simple structure with real resultsLinks and ResourcesThe Five Dysfunctions of a Team by Patrick Lencioni on Amazon UKFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

The conversations around diversity and inclusion are getting ever more complex and employees are starting to expect their employers to treat diversity issues as more than just a tick box exercise. But what are diversity and inclusion and how can we bring them into our workplaces? On today’s episode of the Oh For Food’s Sake podcast, we talk to special guest Amie Burke, the Inclusivity Programme Manager at IGD, in an honest and open discussion about how we can be diverse and what reverse mentoring can do for our workforce and our bottom line. Amie tells us about how she got her start in the food industry, coped with burnout and then took on a role to promote diversity and inclusion. She walks us through the Reverse Mentoring Programme that she’s leading and explains how it’s helping companies across the food industry to truly embrace DEI initiatives. Listen out for Amie’s incredible jigsaw metaphor that unpacks what diversity and inclusion actually are and for the amazing statistics about how they improve your productivity. Amie also shares tips on how you can get involved and promote real, effective and sustainable diversity and inclusion measures in your workplace. This episode helps to bust some of the popular myths around diversity and inclusion and talks about their role in the food industry as a whole. Please help to spread the word by sharing this episode on your social media accounts and join in the discussion on our Facebook page. And if you learnt something from the episode, drop us a rating or review on your favourite podcast platform. Timestamps[1:22] Welcome to the podcast, Amie![2:35] Amie walks us through her journey from inner city Birmingham to university to her early career[7:17] The job that led to Amie’s career burnout[8:11] How do you come back from burnout? [11:20] Amie’s dream job in diversity and inclusion[14:27] So Amie, what’s reverse mentoring? [17:50] The numbers and process behind the Reverse Mentoring Programme[21:50] The amazing outcomes of the Reverse Mentoring Programme[22:55] “That’s the whole point, to create that curiosity”: What you need to know about diversity and inclusion [25:20] Amie explains the difference between diversity and inclusion[27:07] The jigsaw puzzle of fitting diversity and inclusion together [28:40] “It’s the big question”: What can we do for diversity and inclusion? [32:21] Awareness, Acknowledgement, Action: The Triple A approach to diversity and inclusion [37:20] An amazing statistic about what embracing diversity and inclusion can do for your business[39:20] What the next generation wants to see from their employers [41:38] How do you tackle resistance to diversity and inclusion measures? [43:52] “It’s a win-win situation” [47:35] How to get in touch with AmieLinks and ResourcesAmie Burke on LinkedInIGD’s reverse mentoring programmeFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Most of the stories we hear about businesses in our culture recount business success, where a small, ballsy go-getter grows into an enterprise giant. It’s rare to dive into the other kind of business stories, where with the best will in the world, the business just can’t keep going. But that’s what we’re doing on this episode of the Oh For Food’s Sake podcast. Today we’re talking about liquidating a business: what it means, how to do it, what it feels like and why you need to know about liquidating a business before you start one. This episode gets real about the responsibilities of running a business and moving on with your life once your business is shuttered. We begin by giving you the definition of liquidation and explain why it’s different from going into administration. Lucy relives her experience of liquidating Pudology and walks us through the steps that she took, from hiring liquidators to dealing with the inevitable emotional fallout. She also shares the light that shone at the end of the tunnel once she’d liquidated Pudology and some of the lessons that she took from the whole experience. We know that Lucy isn’t the only person who’s ever gone through shutting down a business that was also a passion project. If this episode of the Oh For Food’s Sake podcast resonated with you, drop us a message via our Facebook page to share your story and the light at the end of the tunnel that you found. Don’t forget to subscribe to the podcast to catch new episodes every week.Timestamps[1:24] Today we’re talking about how you actually liquidate a business[4:41] Why it’s a topic worth talking about[7:03] Dictionary time! What does ‘liquidating a business’ really mean? [8:40] A quick recap of the Pudology story[12:50] How your burn rate affects your business strategy[15:50] “The next day is when I set the wheels in motion”: Wrapping up the business [17:45] What it costs to liquidate a business[20:35] So what happens with your trademark and branding?[23:23] There is a light at the end of the tunnel![25:36] Business learnings, personal learnings: Moving on from liquidation [29:25] If you want to know more, get in touchLinks and ResourcesOur previous episode on knowing when to quitFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Although we love talking about the best aspects of the food industry, we don’t shy away from the difficult ones either. So with a recession in the air and several major companies announcing big layoffs, on this episode of the Oh For Food’s Sake podcast, we’re talking about redundancy. We give you practical advice on how to cope with the emotional upheaval of being made redundant. Our tips include dealing with the stress and heartache of redundancy and what you need to do for yourself before you start looking for a new job. We then cover how to tap into the power of your network so you can land a job that you actually want to have. At the end of the episode, we also list the experts that you should consult when you’re being made redundant to make sure that there aren’t any nasty surprises on the way. At this time of uncertainty, we need to tackle the stigma around redundancy. With that in mind, please share this episode of the Oh For Food’s Sake podcast with anyone in your network who’s worried about redundancy, regardless of which industry they work in. You can also get a lot more of our advice and insights by subscribing to the podcast.  Timestamps[1:25] Because we talk about the difficult topics as well as the fun ones… Today, we’re talking about redundancy[4:30] Is redundancy easier than you think it’s going to be?[6:18] You need HOPE![7:04] All feelings are valid here…[9:50] … But you need to know exactly WHAT you’re feeling[13:30] Why you need to take a break after redundancy [17:20] Tapping into the power of your network[20:00] Essentials and desirables for your next job[22:45] Solicitors, accountants, financial advisors: Who you need to talk to after redundancy[26:45] Our round-up of what you need to know Links and ResourcesThe ‘Coping with Redundancy’ webinar and workbookFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Can you have a career where you grow and feel challenged but still supported, and still stay with the same company for decades? Yes, you can! On this episode of the Oh For Food’s Sake podcast, we talk to food industry legend Claire Martino about her long tenure at Bakkavor and what she’s learnt from working in the food industry for 20+ years.Claire walks us through her own journey at Bakkavor, telling us about some of the moves she made within the company and what they taught her. We unpack making career moves that support you when you’re having a family and how to take on extra responsibility as a working parent, when you feel ready for it. Later on, we explore what personal development actually means and Claire reveals how she’s able to continue developing in her role by taking on extra projects, such as her mentorship work through the fabulous Flourish in Food programme. We’ve wanted to have Claire on an episode of the Oh For Food’s Sake podcast ever since we started it so we’re really pleased that it finally happened! There’s plenty of advice here whatever stage of your career you’re at, so please share this episode around with your food industry colleagues. Don’t forget to subscribe to the podcast and leave us a review to help our show to grow. Timestamps[2:56] We welcome the amazing Claire Martino to this episode![6:50] Claire walks us through her early career[9:06] Why Claire joined the food industry and what she loves about it[12:55] Upwards, sideways, diagonally: How Claire’s career has evolved[20:28] “I wasn’t doing anything well”: Balancing work and family responsibilities[26:23] Does your length of service give you more flexibility in your work life? [29:35] Stay or go: What’s best for your career?[32:33] What Claire learnt from her personal development course and how she’s applied it to her career [38:05] Why you need to take responsibility for your own personal development[40:18] Claire’s “wobble” and how she overcame it [45:12] If your personal development doesn’t come from your career, you have to go out to find it[52:53] Communication is key! [55:49] Where to go to get in touch with ClaireLinks and ResourcesOur previous episode on the menopauseOur previous episode on Flourish in FoodJoin the Invisible To Valued CourseFlourish in FoodClaire Martino on LinkedInFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

Personal branding is just for people who are self-employed, right? Wrong! If you haven’t started building your personal brand now, you should probably just forget it, right? Double wrong! On this week’s episode of the Oh For Food’s Sake podcast, we walk you through why everyone needs a personal brand and how you can start building yours. Listen in as we explain what it actually means to have a personal brand and why it’ll help you to feel happier at work. We share our experiences of building a personal brand both in our jobs and in our own businesses and give our best top tips on how to work out your brand and values. There’s a lot of advice here about how to maintain a strong social media presence and how to be authentically yourself, even if you feel nervous or aren’t sure where to start. At the end of the episode, we give a handy summary of our personal branding guide.If you’re interested in learning more about personal branding from us, either by having more episodes on the topic or by attending a masterclass, please let us know via our LinkedIn or Facebook page. Make sure that you’re subscribed to the Oh For Food’s Sake podcast so that you never miss an episode. Timestamps[1:32] Today’s special guest is… Amy![2:45] Why do you need a personal brand?[5:25] What you’re known for, what you stand for: What is your personal brand?[9:45] Standing out authentically[11:37] Personal branding and social media [15:30] How to start working out your personal brand[17:32] Translating your personal brand onto your LinkedIn profile[22:53] Photos, banners, profile: What to add to your LinkedIn[25:00] How to start putting yourself out there [30:15] Our neat round-up on personal branding Links and ResourcesLea Turner on LinkedInThe ‘Get Your Spark Back’ challengeFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

There are plenty of awards up for grabs when you work in the food industry, but none of them are quite like the Nourish Awards! On this episode of the Oh For Food’s Sake podcast, we’re talking to the Nourish Awards founder Diana Babics about where she got her inspiration from, what it takes to run an award that spans many chapters and categories and how she manages to taste all that delicious food!Diana tells us about her food journey and why she became interested in eating ‘free from’ food that was actually healthy. She talks about the early days of the Nourish Awards and what makes them different from all the other food awards out there. We dive into the behind-the-scenes logistics of running the awards and Diana also explains how she manages to keep the awards going, be a mum and still have time for herself. As passionate foodies, we loved recording this episode of the Oh For Food’s Sake podcast and we hope that you’ll enjoy listening to it too. If Diana’s story has inspired you to apply for a Nourish Award, or even to launch your own food product, then we’d love to know more. You can get in touch with us via Facebook or LinkedIn. Please do also share this episode with your fellow food industry workers to spread the word about the podcast.Timestamps[1:58] Diana tells us about the very first Nourish awards[3:47] From finance to architecture to food: Diana’s varied background[11:07] Setting up the Nourish Awards[14:39] Why ‘gluten-free’ doesn’t necessarily mean ‘healthy’[17:05] “It’s about the full package”: What makes the Nourish Awards different[21:47] Do the Nourish Awards judge own-label products? [27:48] Chapters and categories: The breakdown of the Nourish Awards[32:26] The many logistics of organising a successful food award![43:02] What’s next for the Nourish Awards?[45:52] “My plan is to establish many Nourish Awards” [48:18] How Diana balances being a mum and running the Nourish Awards[50:22] “Get your entries in!” Diana’s message to listeners [51:05] How to get in touch with DianaLinks and ResourcesThe Nourish AwardsDiana Babics siteDiana Babics on LinkedInFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail: [email protected] can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!