One little word really can make all the difference, and it’s ‘no’. On this episode of the Oh For Food’s Sake podcast, we’re exploring the power of saying no and what happens when you start to get back control of your timetable, your energy and your life.It sounds easy to just say no, but it’s not always. We begin by discussing when it’s important to say yes, particularly in your work life, so you can tell when your work ‘no’s’ are legitimate. We then lay out a guide to saying no and give a mental reframe of what happens when you say yes, but you really wanted to say no. You’ll learn how to ground yourself and what to do if you feel like you’re about to cave into social pressure. At the end of the episode, we share a handy inspirational quote about saying no, which should be everyone’s new mantra! Jump over to our Facebook page to share your triumphant ‘no’ moments with us, or to gather courage and inspiration to say a big no! If you’d like to hear more episodes just like this one, subscribe to the Oh For Food’s Sake podcast to have our show delivered weekly straight into your podcast feed.   Timestamps[1:24] Today’s topic: The power of no![3:00] When it’s important to say yes[6:40] Why we feel pressure to say yes [9:22] Good leaders shouldn’t always say yes[11:18] Practising small nos before you say a big no[13:25] Physical health, mental health, boundaries: Why it’s good to say no[18:28] Pareto’s law for your time and energy[21:40] How to get grounded and make room for what’s important[25:00] What to do when you want to say no[28:44] No bullsh*t: You don’t have to give an excuse[30:12] An inspirational quote to round off the episode Links and ResourcesOur previous episode on people pleasingOur previous episode on the No ClubFind 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!

On this episode of the Oh For Food’s Sake podcast, we’re interviewing a power couple who are making waves in the British food industry. Join us as we talk with our new friends Rimi and Manav, creators of the vegan chocolate brand LoveRaw, about everything from starting a business, to working with your spouse, to coping with Covid-19, to the future of LoveRaw. Rimi and Manav tell us how they created LoveRaw and got it off the ground with almost no resources. We follow their journey of learning to produce and sell LoveRaw products at scale and hear some of their behind-the-scenes struggles. You’ll learn how they managed to ride out the rough times and what they do to keep their energy levels up and the burnout at bay. They also share the story of how LoveRaw nearly came crashing down around them and how they were able to pick themselves up and keep going. This episode was an absolute joy for us to record and we can’t wait for you to hear Rimi and Manav’s insights into working in the food industry and running a successful food business. You can get in touch with us to share your thoughts on the episode via our Facebook group and if you’d like to hear more from us, then subscribe to the Oh For Food’s Sake podcast.  Timestamps[1:24] Welcome to the episode, Rimi and Manav! [4:10] So, how did LoveRaw start? Rimi tells us their story[10:55] Taking the next steps and learning to scale[12:07] What’s it like to start a business with your partner? [16:26] Comparing the food industry to working with other industries[19:20] “I think it’s just over time”: How to build up a network in the food industry [22:24] What’s it like to make an award-winning product? Rimi and Manav tell us about their products and branding[29:08] “My energy levels haven’t stopped, but it does take a toll”: How to stay resilient in tough times and how to cope with burnout[36:45] Manav’s tip to achieve greater productivity[39:37] Where LoveRaw is at right now[42:09] Did Covid-19 have an impact on LoveRaw’s sales? [48:56] A nightmare story about how Rimi and Manav nearly lost everything [55:00] How to get in touch with Rimi and ManavLinks and ResourcesLoveRawManav on LinkedInEmail: [email protected] 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!

You’re not achieving enough. You didn’t handle that conflict well. You’d better check that email again before you send it. You should volunteer for another project… Any of this sound familiar? On this episode of the Oh For Food’s Sake podcast, we’re shining a light on our inner self-saboteurs and telling you how to stop getting in your own way. Listen in as we explore the nine different kinds of self-sabotaging behaviours and the impact that have on you and those around you. We share our top self-sabotaging tendencies and tell you how you can take the test to find out how you’re holding yourself back. Then at the end of the episode, we list some ways that you can begin to tackle your self-saboteurs to help you live a more happy, balanced life with less guilt and anxiety.Phew this episode was a biggie! If you’re brave enough to share your self-sabotage results or want a helping hand to stop your self-sabotaging behaviour patterns, join us in our Facebook community. We’d love to know whether the self-sabotage test really nailed your personality and if you’re sharing the test with your team. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you catch all our other helpful episodes on building good habits and boosting your self-confidence.  Timestamps[1:23] Today’s topic (that we need to hear too!): Stop getting in your own way![4:29] Unpacking the different types of self-saboteurs[5:28] Saboteur #1: The Hyper-Achiever[8:11] What does the test scale mean? [9:32] Saboteur #2: Pleaser[11:17] Saboteur #3: Victim[13:15] Saboteur #4: The Hyper-Vigilant [14:33] Saboteur #5: Restless[15:45] Saboteur #6: Avoider [18:24] Saboteur #7: Controller[19:42] Saboteur #8: Hyper-Rational [22:46] Saboteur #9: Stickler[24:04] So, what can you do to defeat your saboteurs? A really useful analogy[27:55] Easy steps to get control of your saboteurs[30:17] How to apply your sabotage self-awareness in the workplace Links and ResourcesTake the self-sabotage assessmentPositive Intelligence by Shirzad Chamine on Amazon UKUlrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail enquiries to: [email protected] for the Ulrick & Short plant-based NPD webinarYou 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 talking about one of the most underestimated career advancement tools: networking. But since networking is a big concept that many people don't understand, we’re breaking it down into a series of small, easy steps that you can take right now to grow your network. Join us on this episode of the Oh For Food’s Sake podcast as we talk about micro networking!We explain some of the clear and hidden benefits of networking, from learning about potential career opportunities, to finding mentors, to feeling satisfied when you help a connection out. We also list some of the ways you can micro network and detail how to network in unexpected places. Then you’ll need to grab a pen and paper to take notes on how to optimise your LinkedIn profile! At the end of the episode, we share one final tip to boost your networking efforts and give you a quick summary of our best networking strategies.You can network with us by joining us over on our Oh For Food’s Sake Facebook and LinkedIn pages. We’d love to hear your thoughts on networking within and outside of the food industry! If you’d like to hear more career advice from us, subscribe to our podcast to get our episodes automatically uploaded in your podcast feed every week.  Timestamps[1:25] Today’s topic: micro networking! [5:12] Why should you invest time and effort into networking?[12:59] Quality, not quantity: diving into micro networking[15:02] The power of networking in unexpected places[18:26] Easy ways to help out people in your network[22:15] Headlines, about section, photos, settings: Our top tips to optimise your LinkedIn profile [24:57] How to stay consistent with your networking strategies[26:34] Get your camera on!! [28:44] What you need to take away from this podcastLinks and ResourcesFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterEmail enquiries to: [email protected] for the Ulrick & Short plant-based NPD webinarYou 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!

Rewind back to 2012: Who would have ever said then that plant-based food and drinks would take off as a category? Enter the special guest for this week’s episode of the Oh For Food’s Sake podcast: Charles Banks, cofounder of thefoodpeople! Charles joins us for an in-depth discussion on food trends, the responsibility that comes with food trend analysis and how thefoodpeople are investing in the next generation of food industry innovators. We sit down with Charles, a dream guest of the podcast, to track his food career so far. He tells us about how he spotted the gap in the market that eventually led to him creating thefoodpeople and how the company balances artificial and human intelligence to forecast and publicise upcoming food trends. He explains some of the key values that drive thefoodpeople and how they translate into their day-to-day work. You’ll learn about what goes on at their annual Food & Beverage Trend Summit and how The Food People are actively supporting children’s engagement with food in UK schools through The TFP Foundation.To hear more about food development, food product marketing and having a fulfilling career in the food industry, subscribe to the Oh For Food’s Sake podcast so you don’t miss our weekly episodes. You can also get in touch with us via our LinkedIn or Facebook page to tell us your thoughts.  Timestamps[2:26] “Food was an integral part of my childhood”: Charles’ passion for food[4:58] Charles’ early career in manufacturing and NPD and how he set us The Food People[9:15] The purpose behind The Food People[13:21] What goes on at The Food People’s Trend Summit? [19:27] The role of empathy at The Food People [22:57] What goes into trend foresight? Charles unpacks the power of trends and how they are identified[28:56] The art of using human intelligence to forecast food trends [31:16] Charles gives a behind-the-scenes glance of trend analysis at The Food People[38:28] What actually is the Trend Hub? [42:37] How The Food People are giving back to the next generation[48:50] Why it’s important to get children interested in food [50:17] Charles tells us what’s coming up for The Food PeopleLinks and ResourcesThe Food PeopleThe Food People on InstagramThe Food People on TwitterCharles Banks on InstagramRegister for The Food People’s Food & Beverage Trend SummitChefs In SchoolsFeed Your Family recipe book on Amazon UK16 Years in Food & Beverage Trends ebookFind out more about this month’s sponsor, Ulrick & Short, here: Ulrick & ShortUlrick & Short on InstagramUlrick & Short on LinkedInUlrick & Short on TwitterRegister for the Ulrick & Short plant-based NPD webinarYou 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 NPD, you come across product roadblocks all the time that delay bringing a product to market or slow down sales. It might be that the mouth feel of your product isn’t right, or the texture is off-putting to the consumer or that you want to provide a meat-free alternative but can’t get the ingredients right…they’re all very common NPD headaches. But did you know that there's support available to help you overcome your NPD challenges? On this episode of the Oh For Food’s Sake podcast, we chat to Danni Schroeter who’s the R&D manager at Ulrick & Short, the proud sponsors of the podcast, about what Ulrick & Short can do for your NPD team.Danni gives us a brief walk through of her food career so far and her role at Ulrick & Short. She tells us about the services that Ulrick & Short provide to food developers and about how they work with the supply side of the industry. We discuss some of the latest trends in the food industry related to plant-based ingredients and at the end of the episode, Danni gives us a cheeky glimpse into the new ingredients that’ll be hitting the market in the next 12 months.  If you’re a busy professional in the food industry, subscribing to our podcast is a great way for you to make sure that you’re up-to-date on food trends and you’ll also get all our brilliant content about work-life balance, managing a high-pressure career and more. Head on over to our Facebook page to share your thoughts about this episode with us.Timestamps[1:27] We introduced today’s special guest, Danni Schroeter from Ulrick & Short[6:45] So, what do Ulrick & Short do? [8:49] How Ulrick & Short bring products to market[11:58] The plant-based ranges at Ulrick & Short and their nutritional content[14:05] You can get support on product development![18:59] “A big part of our work in R&D is taking these new ingredients and demonstrating how they work”: How R&D increases options for food manufacturers[22:15] What expertises are available at Ulrick & Short?[25:22] Danni explains what it’s like to collaborate with Ulrick & Short [28:47] Diving into the supplier side of the business[30:12] The products that Danni’s excited to see come to market next year[33:37] How you can get in touch with Danni and Ulrick & ShortLinks and ResourcesDanni Schroeter 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!

Whether you admit it or not, we’re all getting older. But what does that mean for your body and mind? How do you take care of yourself as your needs change? On this episode of the Oh For Food’s Sake podcast, we discuss food and nutrition with the multitalented Barbara Bray, a food and sustainability consultant, podcaster and well-deserved recipient of an MBE. Barbara shares her journey through the food industry with us, drawing on her cutting-edge research on food sustainability. We talk about the importance of thinking big when it comes to the issues of the day in food manufacturing, from sustainability to equity to pricing. We then switch to talking about the role that food plays in taking care of ourselves as we age. Barbara answers key questions about nutrition and ageing and sheds light on what you should do to live and age healthily. This is essential listening for anyone who feels like they’re slowing down or that their body is less resilient than it used to be! Share your thoughts about this episode over on our Facebook page and feel free to get in touch with us on LinkedIn. If you enjoyed the episode, recommend it to a friend and subscribe to the Oh For Food’s Sake podcast so that we arrive directly in your podcast feed. Timestamps[1:28] Welcome to today’s guest, Barbara Bray MBE![2:52] Barbara’s amazing career in food[6:13] “You know when it’s the right time to step away”: Barbara’s transition from employee to self-employed[9:24] And where does the MBE come in? Barbara explains her highly significant research[13:08] The importance of systems thinking[15:16] The hurdles you have to overcome in order to eat healthily  [17:53] Our “unconsciously incompetent” attitude towards ageing [20:40] When do you start to age? Barbara unpacks the behaviours that affect how and when you age [26:36] How Barbara’s brand new podcast will help you to live more healthily  [28:55] Do you need to get a blood test to find out if you’re healthy? [31:42] Age-banded food products: Are they necessary or gimmicky?[36:14] Foods that are good for your brain [39:03] The sustainability learning community [42:16] It’s all about the future [44:03] “Don’t lose hope”: Barbara’s message to those working in the food industry[44:51] Where to go to connect with Barbara Links and ResourcesWomen Positively Ageing podcastGrandbars Senior Nutrition BarsHealthy and Sustainable food community on LinkedInBarbara’s website, Alo SolutionsFind out more about this month’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!

How do you know when you’re in a state of overwhelm? And what can you do about it? In this episode of the Oh For Food’s Sake Podcast, we look at overwhelm from a compassionate point of view and give you tips on how to identify and avoid overwhelm, as well as how you can work yourself out of overwhelm in the moment. We share what overwhelm feels like for us, listing the physical and mental symptoms that we experience. Then we talk about what we’re doing to tackle overwhelm and how it’s helping us to achieve balance. There’s lots of handy advice on juggling your to-do lists as well as our favourite anti-overwhelm tip, which involves an A3 sheet of paper and a lot of scribbling! Stay to the end of the episode to learn about luxuriating in your daily life and to hear our helpful summary. You can join us over on our LinkedIn page to share your experience of overwhelm and tell us how you’re tackling it. Subscribe to the Oh For Food’s Sake podcast to stay up-to-date on the latest developments in the food industry and to catch up on our previous episodes about maintaining your work/life balance. Timestamps[1:26] This week, we’re diving into overwhelm![4:35] What actually is overwhelm?[7:04] We share our symptoms of overwhelm[8:40] “You can go through periods of your life where you feel like you can’t do anything about it”[12:25] Women and overwhelm: Are we our own worst enemies? [14:35] What we’ve done to tackle our overwhelm [17:09] Breathing, walking, reframing: How to chip away at overwhelm in the moment[22:20] Our favourite tip to break down your to-do list[27:04] How to reframe your to-do list[28:25] The 80:20 rule [30:05] Why self-compassion is so important when you’re fighting overwhelm[32:24] Our step-by-step anti overwhelm summary Links and ResourcesTo join our overwhelm workshop on 8th November, click on this link: Overwhelm masterclass 8th Nov 2022Find out more about this month’s sponsor, MorePeople, here: MorePeopleMorePeople on InstagramMorePeople on LinkedInMorePeople 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!

 Today’s episode of the Oh For Food’s Sake podcast is all about the magic of one tiny but powerful word: no. Join us as we review The No Club, a book by four powerful, busy women who got rid of the grunt work so that they could reclaim their agendas and careers. We share our thoughts on the books and give you tips on how you can start saying ‘no’ to the tasks you don’t want to do. We dive into the central premise of the book, that you need to look at your work day through a critical lens and identify whether what you’re doing is essential or if it’s a non-promotable task, or NPT. You’ll then hear us lay out strategies to avoid getting lumped with NPTs. We also help you to think about how to use your time on what matters to you and how to deliver the ‘no’ message without feeling guilty or torpedoing your career. Stay to the end to hear which book we’ll be reviewing next!If this topic resonated with you, drop us a message on our Facebook page and tell us how you feel about saying ‘no’ in your life and whether you’ll commit to avoiding NPTs in the future. Don’t forget to subscribe to the Oh For Food’s Sake podcast so that you catch all our future episodes.  Timestamps[1:25] Today’s topic: The No Club book review! We give our book summary[4:50] Why you need to avoid NPTs[7:40] Making your own accountability club and following the book’s methodology[9:27] Why NPTs hold you back[11:52] Our experiences of struggling to say ‘no’[15:45] Step #1 to pushing back against NPTs [19:45] Step #2: Give yourself time to think[21:50] What are your non-negotiables?  [24:50] How to say ‘no’ [27:35] The wrong message and the right message when saying ‘no’[29:40] Our key book takeaways [31:50] Our format for the next book club bookLinks and ResourcesThe No Club on AmazonOur previous episode on saying ‘no’The Science of Storytelling by Will Storr on AmazonFind out more about this month’s sponsor, MorePeople, here: MorePeopleMorePeople on InstagramMorePeople on LinkedInMorePeople 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 LinkedIn

When you work in recruitment, interviews, job descriptions and career changes are your bread and butter. But from a candidate’s perspective, recruitment is still quite a mysterious process with a lot of potential pitfalls to navigate. So on this episode of the Oh For Food’s Sake Podcast, we’re talking to our friend James Pye who’s a recruitment consultant in the food industry with this month’s podcast sponsor MorePeople.James begins by walking us through his long and varied career in the food industry, which includes roles as a chef, in product development and as a delivery driver. He then shares some of his key career tips with us, taking in the perspective of a hiring manager and of a recruitment consultant. You’ll learn about what interview prep actually looks like, why taking a pay cut to switch careers tracks isn’t necessarily a bad thing and why you might really benefit from a career in recruitment. At the end of the episode, we dive into a discussion on mental health and how you can protect yourself from career burnout. If you learnt something from the episode, please share it on your LinkedIn feed or with a friend who’s thinking about making a big career change. You can also show your support for the Oh For Food’s Sake Podcast by subscribing to the show or leaving a comment on our Facebook page.  Timestamps[1:25] Welcome to our in-person guest, James Pye! James walks us through his career in food and recruitment[6:50] Making a brave career decision[9:57] James discusses his transition into recruitment[13:37] “What would I have done differently?”: James gives career advice from the perspective of a recruiter [16:43] Don’t shut yourself off  from the many career opportunities available in the food industry![21:48] “Nice to have or need to have?”: The financial considerations of a big career change [24:30] The importance of genuine job satisfaction[27:07] What you get out of a career in recruitment [31:00] What candidates don’t know about recruiters and recruitment[33:10] The interview prep you need to do before your next interview [35:12] How businesses can speed up their recruitment process[38:33] Can you balance the demands of NPD roles with a hybrid working schedule? [41:45] MorePeople’s clients and business culture[46:18] Recruitment could be the right role in the food industry for you [47:44] “Talking helps”: James’ biggest piece of career advice[50:33] Where to go to find out more about James and MorePeople Links and ResourcesFind out more about this month’s sponsor, MorePeople, here: MorePeopleMorePeople on InstagramMorePeople on LinkedInMorePeople on TwitterJames Pye on LinkedInThe Savage Truth on Amazon You 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 all expect to get a salary for the work we do, but why is it so hard to ask for more? On this episode of the Oh For Food’s Sake Podcast, we give you advice on how to ask your boss for more money for the work you do, which is more important than ever given the economic climate. Listen in as we lay out a step-by-step process for a successful pay raise request. We begin by giving you tips on how to prepare yourself long before you step into the meeting room, covering how to research your market worth and what to say to yourself to boost your confidence. We also give you ideas about what you could request from your company if a higher salary isn’t an option and we share our insights on timing the conversation to give yourself the best chance possible of being awarded a more substantial paycheque. If you’d like to listen to more career advice from us, you can find all our episodes by subscribing to the Oh For Food’s Sake Podcast wherever you get your podcasts. It’s also a great way to show your support for the show.Timestamps[1:23] Today’s topic: How to ask for a payrise![2:45] Why you’re still in a strong position to ask for more money[3:45] The payrise process: Researching your worth[7:20] How closely should your salary be tied to your experience level?[9:47] The “I want more” talk: What should you be asking for from your company?[11:40] How to time your request for a payrise  [13:00] Setting yourself up for success[14:35] Situation, Tasks, Actions, Result: How to structure your request  [17:10] Other requests you can make to boost your career[19:40] “Think about what’s in it for them” [21:42] You deserve what you’re asking for![23:53] Other negotiation strategies [25:56] A helpful summary to get you through the payrise processLinks and ResourcesFind out more about this month’s sponsor, More People here:More People You 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’re working in the food industry, it’s easy to get immersed into your role within your department and to not think about what other departments bring to the table. On this episode of the Oh For Food’s Sake Podcast, we tell you the advantages of taking your blinkers off and gaining a broader perspective on the wider food industry. We tell you how our lack of ability to see the bigger picture affected our careers, particularly as we were starting out in the food industry. Then you’ll hear us list some tips on how to see the bigger picture, including what having a mentor can do for your career and why LinkedIn isn’t just for job hunting. We also unpack some of the differences in working in own-branded or branded businesses, both of which offer a different perspective on product development and marketing. If you have a story to share about when you started to see the bigger picture in your workplace, please share it with us! You can head over to our Facebook page, or get in touch with us on LinkedIn. And if you’re enjoying the podcast, you can give us a boost by subscribing and leaving a review.  Timestamps[1:20] Today’s topic: How to see the bigger picture…and what the bigger picture actually is[4:10] Why should you care about the bigger picture?[7:58] How seeing the bigger picture helps you to gain influence and to start your own successful business[10:50] Mapping out your stakeholders to gain perspective on your role[12:30] A light bulb moment about what seeing the bigger picture means[15:54] Asking questions, seeking a mentor and other tips[20:30] Own-branded or branded businesses: What working in each can bring to your career [23:53] What you can to do access the bigger picture in your companyLinks and ResourcesFind out more about this month’s sponsor, The Seed Group, here: The Seed GroupThe Seed Group on InstagramThe Seed Group on LinkedInYou 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 the surface, it seems easy to run an NPD food sample session. All you need is the food, served at the right temperature…at a good time of day….and a stockpile of the right utensils…and the right people in the room…giving feedback in the right way… Actually, it’s not so easy. So on this episode of the Oh For Food’s Sake Podcast, we’re giving you a list of handy tips to make your sample session a success. We share with you what you need to think about before, during and after your sample session to really nail it. We cover all elements of the sample session and share our best practices that we learnt through years of trial and error. The episode also includes our anti wooden spoon manifesto, which is a timely reminder that the tiny details really count! If you’d like to get in touch with us to share your sample session stories, head over to our LinkedIn page or Facebook group and please also let us know if you’d like us to do a future episode about sensory testing and tasting methods. And don’t forget to subscribe to the podcast so that you don’t miss an episode!  Timestamps[0:48] Today’s topic: How to nail your NPD sampling session[3:15] There are so many ways that a sampling session can run away from you![4:35] Keeping personal opinions outside of the sampling session[6:50] Tackling a lack of resources[8:57] What information are you presenting to the panel? [10:15] A really simple tip to set yourself up for success [11:27] “How much do I hate wooden spoons?!!” A reminder to watch out for the utensils you use in the development process[16:45] Not everyone has the language to describe the flavours they can taste [17:58] Think about the environment around your sample tasting[21:12] What to record in your sample session notes[22:48] Combatting flavour overlap and sampling fatigue[24:40] Who’s in your panel?  [28:21] Documenting outcomes [29:57] The kitchen vs. factory sample breakdown [31:13] Don’t bias your panel!  [32:25] Our handy sample session summaryLinks and ResourcesFind out more about this month’s sponsor, The Seed Group, here: The Seed GroupThe Seed Group on InstagramThe Seed Group on LinkedInYou 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 can a food business navigate all of the hurdles on the long NPD road to get their new product to market? By calling in the Taste Creators! On this episode of the Oh For Food’s Sake Podcast, we dive into everything NPD with consultant experts Sarah Fielder and David Neville, who have over 40 years’ experience of helping new foods to hit the shelves.We begin by introducing our special guests and hearing the biggest challenges that they’ve faced in their food careers, with Sarah sharing a bonus lesson on how she says ‘no’ to food products that just won’t work. We then touch on transitions within the food industry as David explains how he went from being a chef to an NPD consultant and Sarah compares working in food to her 5-year stint in nutritional supplements. Towards the end of the episode, the Taste Creators tell us what kinds of brands they support now and how they help them to thrive in a competitive food market.  This episode is an absolute must-listen for anyone who’s involved in NPD, whether you work with a large retailer or are part of a dynamic challenger brand. Please subscribe to the Oh For Food’s Sake Podcast to keep up with our latest episodes and head over to our Facebook or LinkedIn page to let us know what you think.  Timestamps[0:47] A big warm welcome to this episode’s special guests![2:38] Sarah Fielder’s NPD background[6:27] How David Neville transitioned from being a chef to an NPD consultant[9:05] The steep learning curve of bringing a new food product to market[10:35] So, what is Taste Creators? [13:38] The rise of challenger brands and the roadblocks they encounter on the development journey [16:04] “It’s such an exciting time in the food industry”[19:38] Inventing a new stage-and-gate system, bringing in large-scale change: the biggest NPD challenges of Sarah’s career   [20:30] How to say ‘no’[24:20] Other challenges that Sarah has tackled in her food career [25:38] Moving from food to nutritional supplements - what are the differences? [28:48] What you can learn from switching into a different area of the food industry  [32:15] “Developing the unknown”: Keeping your innovation tank full [34:02] What people love about working with Taste Creators and the different kinds of food they work on[37:10] The core customers that Taste Creators support  [38:57] What a fresh pair of eyes can bring to your food production business [39:57] How to get in touch with the Taste Creators Links and ResourcesTaste Creators siteTaste Creators on InstagramSarah Fielder on LinkedInDavid Neville on LinkedInFind out more about this month’s sponsor, The Seed Group, here: The Seed GroupThe Seed Group on InstagramThe Seed Group on LinkedInYou 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!

So many people experience a form of feeling undervalued at work. It might be that your ideas aren’t listened to, or that you’ve been passed over for promotion again, or that you never get a chance to speak up in important meetings. However your feeling of being undervalued manifests itself, on this episode of the Oh For Food’s Sake Podcast, we’re sharing our advice on how to increase your influence at work to make your work life happier and more successful. We walk you through tackling imposter syndrome and starting to evaluate the voices in your head that tell you that you’re not good enough. You’ll then hear us touch on the importance of communication styles and energy levels, which are good things to gauge when interacting with colleagues and stakeholders. We also give a few tips on how to network to increase your influence in the industry, which in turn will help you to stand out in your own workplace. If you’re a fan of the Oh For Food’s Sake Podcast, you can show your support and help us out by leaving a rating and review of the podcast and by recommending us to a friend. Timestamps[0:45] Today’s topic: How to increase your influence at work to feel more valued in your career[4:20] Watch out for the upcoming course! [5:45] Welcome back to our old friend, imposter syndrome[8:06] Questioning the voices in your head[11:25] Communication styles count[14:38] Your voice does matter, but you need to believe it[16:55] Think about your energy levels[18:25] Translating your positive mindset to the outer world [19:30] Networking to increase your credibility[21:20] A snappy summary of what you need to work on [23:20] Where to go for more help and resourcesLinks and ResourcesOur previous episode on emotional intelligenceSign up to Invisible to valued You 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 talk creating a socials-first media strategy with Phia Folkes who’s the co-founder of Seed Group, a food specialist marketing agency and this month’s sponsor of the Oh For Food’s Sake Podcast! Grab a snack and a notepad and listen to us talk about why your food company really needs to rethink its social media strategy. Phia lays out the intersection between food companies and social media and tells us how being socials-first benefits all departments of a food company, not just marketing. She gives the Seed perspective on social media and explains what Seed does differently compared to more traditional marketing agencies. Towards the end of the episode, we dive into what being ‘authentic’ on social media actually looks like and Phia shares ideas on how companies can mitigate the risks of being too real or too curated in their social media content.We’d like to say a big ‘thank you’ to Seed for being our first ever podcast sponsors! If you want to support the Oh For Food’s Sake Podcast,  please leave us a rating or review and subscribe to the podcast. Timestamps[1:22] We welcome Phia Folkes onto the show and she walks us through her journey to launch Seed[7:07] “The world of food and drink has shifted hugely”: What marketing has done to keep up with the developments in the sector[9:24] Can smaller food brands afford to hire a marketing agency? Phia weighs in[14:00] What sets Seed apart as a marketing agency?[17:07] Seed is a “safe pair of hands” for food brands[20:27] Why is social so essential for a food company’s success?[25:20] Crisis management takes place on social media [27:20] Balancing out authenticity, engagement and brand risk[31:22] Strategy comes first on socials [34:05] How you can get in touch with Seed Links and ResourcesThe Seed GroupThe Seed Group on InstagramThe Seed Group on LinkedInYou 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’s episode tackles a giant of a problem for the food industry and for society as a whole: sustainability. We speak to special guest Andy Wright, head of sustainability at Greencore, about the big picture for sustainability in the food industry and where we need to do better. Andy kicks off the episode by talking about the complex issues of indicating carbon footprints on food packaging, a hot-button issue for the industry right now. He gives advice on what food start-ups can do to increase their sustainability and shares a shocking statistic about how polluting the food industry in the UK is compared to other major industries. He also outlines the solutions that he would like to see and talks about what individuals in the food industry can do to put sustainability at the heart of their company. This is a very interesting episode of the Oh For Food’s Sake Podcast that goes into the nuances of food sustainability. If you learnt something or started to think about food sustainability in a new way, please subscribe to the podcast and share it with your industry contacts.  Timestamps[0:48] Today, we’ve got a special guest! [3:00] Andy introduces himself and talks about his route into working in sustainability and the food industry[5:38] What sustainability used to look like in the food industry and the picture today[8:42] Andy’s expert opinion on carbon footprint information on food packaging [11:10] “How accurate do you want your data?”: The complex issues involved in calculating the carbon footprint of food items[14:26] Andy’s sustainability advice for food start-ups [16:10] In sustainability, there are no easy answers[17:35] Brand standards and sustainability labelling  [19:50] How does the food industry in the UK compare to other industries on sustainability issues?  [23:15] The National Food Strategy[25:05] The top 3 solutions that Andy would implement to make the food industry more sustainable [27:22] Logic and magic: How do you get different teams of food manufacturers to collaborate on sustainability? [29:35] We know the questions to ask but it’s not easy to find the answers [30:50] Andy’s message to people who work in the food industry[32:40] Where to go to connect with AndyLinks and ResourcesThe National Food StrategyAndy on LinkedInAndy 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!

Sometimes work spills into the rest of your life like a giant overflowing bucket and you have to attack it with a mop to push it back to where it belongs. On this episode of the Oh For Food’s Sake Podcast, we’re giving you tips on how to switch off from work at the end of the day so that you can have a healthier, happier home life. We tackle some of the common issues of overworking, from putting in the long hours to the effect that not switching off from work can have on your health. You’ll hear us share what we do to switch off from our jobs and learn how you can apply that to your career, even if you work in the fast-paced and demanding food industry. Stay tuned to the end of the episode to find out why being the person who sweeps out the rabbit hutch can be a blessing and how you can find the rabbit hutch in your life!If you enjoyed this episode, join us over on our Facebook page to share your experiences of switching off (or not switching off!) from work and subscribe to the podcast to  stay up-to-date on our latest episodes. Timestamps[0:45] Today’s topic: How do you switch off from work? [1:48] What the stats say about our struggle to unwind from work[3:50] It’s ok to work outside of standard working hours, as long as you do find time to switch off[6:35] What you can gain from taking breaks during the work day[8:22] The difference between tiredness and fatigue[9:52] How we balance each other out [11:07] You can’t finish off your to-do list every day but you can acknowledge what you’ve achieved[14:08] Another way to create a break between your work life and home life [16:20] Laying the ground rules for work talk at home[20:04] “What works for you changes over time” [21:12] Reduce your screen time…. If you want to![25:00] The magic of a reset place [27:55] In your control vs. out of your control: Why you need to recognise the differenceLinks and ResourcesYou 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!

What with the pandemic, the war in Ukraine, rising inflation and every other bit of bad news that has come out over the last two years, it’s easy to feel overwhelmed and overworked all the time, especially if you work in the food industry. So on today’s episode of the Oh For Food’s Sake podcast, we’re giving you some top tips on how to stay afloat and motivated when you’re going through a tough time.We share our advice with you on how to build up your natural resilience by focusing on what you can control. Then we talk about reframing your mindset to give yourself agency instead of picturing yourself at the mercy of events around you. We also delve into the difference between resilience and toxic positivity and give you examples of how to make the most of the little moments of calm and joy in your day.  If you’d like to find out more about building up resilience in your life or in your workplace, you can get in touch with Amy on LinkedIn. Don’t forget to subscribe to the podcast to catch more of our episodes and to show your support for the podcast.Timestamps[0:48] This week we’re talking about motivation![1:10] If you don’t work in the food industry, you don’t know how tough the last few years have been[2:18] A lot of people are feeling really stuck right now[3:48] It’s the build-up! Dealing with overwhelm[7:20] Focus on what’s within your control  [9:02] It’s not easy, but it’s helpful [10:30] How you frame your worries in your mind to give yourself agency[12:45] A great example of positive thinking [14:35] Toxic positivity vs. Resilience[16:03] So what actions can you take in tough times? Start by looking after yourself [19:10] An exercise to help you reflect on your previous successes [20:50]How we take advantage of the little moments of joy[23:38] Stepping off the parent hamster wheel [26:00] It’s ok to ask for help[27:24]And you can also help others [29:07] “Everything is temporary and I’ve done my best”[29:44] You’re more resilient than you think Links and ResourcesResilient by Rick HansonYou 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 do we find it so difficult to stop doing things that we know are bad for us? Whether it’s mindlessly browsing social media instead of working, reaching for that next piece of chocolate even though you said that you’d had enough for today, or cancelling yoga again because something’s come up at work, we’re all guilty of doing things that aren’t in our best interest. But it doesn’t have to be that…This week’s episode of the Oh For Food’s Sake Podcast is a little different as we’re introducing our brand new book club! We’ve both read Atomic Habits by James Clear, who details his method of building good habits in a sustainable way whilst gradually removing bad habits. In a word, we loved it! Listen to us break down some of the secrets of the book and what we’ve done differently since we read it. At the end of the episode, we share the next book on our book club reading list. If you have thoughts on Atomic Habits that you’d like to share with us, hop on over to our Facebook page! And make sure to subscribe or follow the podcast wherever you find your podcasts so you catch our next episodes. Timestamps[0:48] Join our book club![1:51] Why should you read Atomic Habits?  [3:28] The intriguing premise of Atomic Habits[5:05] How to reframe your goals to make them more achievable  [6:45] Setting goals for your life outside of work [8:22] Why habits actually matters [10:10] The magical power of habit stacking [11:20] We love habits! Even if they’re bad for us… [12:15] The four laws to make good habits, and the four rules to break bad habits [14:26] How we’re using the rules of habits to control our social media usage and to make unpleasant experiences easier[16:33] “I GET to do this, not I HAVE to do this” [18:34] The habit loop: How to identify your bad habits and start to replace them [21:12] How our future book club episodes will work [22:27] Book club question: Which habit theme resonated the most for you?  [25:40] Book club question: Have you ever fallen into the ‘perfect moment’ trap? [26:38] The next book club book on our list!  [27:42] Tell us your thoughts on Atomic Habits!  Links and ResourcesAtomic Habits by James Clear on Amazon UKThe No Club: Putting a Stop to Women's Dead-End Work by Linda BabcockYou 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 menopause is something that all women go through and some can experience severe symptoms that last for seven or more years. Yet as a society, we don’t talk about it that much. That tide is just starting to turn, so we invited GP and clinical sexologist Dr Angela Wright onto this episode to explain the menopause and to walk us through what options are available for women before, during and after the menopause (and to tell us what a sexologist is!). Dr Angela gives the clinical definition of the menopause and lists some menopause symptoms. She talks about what treatment options are and give reassurance that it’s ok to ask for treatment, even though the menopause is ‘natural’. You’ll also hear the support you can ask for from your workplace if you’re experiencing menopause symptoms and learn about other resources that are available for menopausal women. This episode is a sympathetic guide for anyone who’s affected by the menopause, which also includes the partner, family and friends of menopausal women. If you learnt something, please subscribe to the Oh For Food’s Sake Podcast and share your thoughts with us on our Facebook page. Timestamps[0:51] We introduce Dr Angela onto the episode [2:01] Dr Angela talks about her career and explains what it means to become a clinical sexologist [4:35] Why are we talking more about the menopause now?  [6:00] The effects of the menopause on women’s lives [7:20] What do the stats say about when women go through the menopause? [9:43] Definitions: Menopause, perimenopause, postmenopause  [12:30] Dr Angela lists some of the symptoms of the menopause [13:35] It’s common to feel nervous about going to the doctor for menopause symptoms[14:40] Doctor training doesn’t include a lot of information about the menopause [16:10] We need to talk to each other more about the menopause! [17:19] “Those impacts are enormous:” How the menopause can affect us [18:48] A question from a listener about handling the menopause when you work in a high-pressure job such as a role in the food industry [22:30] What are the support options for women going through the menopause? [25:05] “There’s lots of diseases that are natural, but we still treat them:” You can treat menopause if you want to [26:45] Fighting to get treatment for the menopause from GPs [29:20] The work that Dr Angela does through her clinic with her corporate clients[32:45] So where should you go for more accredited information and support on the menopause?  [35:02] What family and friends of menopausal women can do to support them [37:43] Some of the best advice that Dr Angela gives to corporations about the menopause[38:16] What the menopause can do to the brain [39:40] What is a ‘normal part of getting older’?  [41:45] Choice and information: The key messages that Dr Angela wants you to take from this episode [43:34] Dr Angela talks about her private clinic, Spiced Pear Health[47:03] How to get in touch with Dr AngelaLinks and ResourcesThe British Menopause SocietyWomen’s Health ConcernEuropean Menopause and Andropause SocietySpiced Pear Health ClinicSpiced Pear Health Clinic on Facebook Spiced Pear Health Clinic on TwitterSpiced Pear Health Clinic on LinkedInSpiced Pear Health Clinic on InstagramYou 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!

Wobbly knees, a shaky voice, butterflies in your stomach, sweaty palms…how many of these did you feel the last time you gave a presentation at work? On this episode of the Oh For Food’s Sake Podcast, we’re giving you top tips on how to carry yourself with confidence when you present. We begin by discussing the role of presentations in the food industry and what it’s like to give a presentation when there’s no tasty food samples in the room to provide a distraction. We then give you four great tips that will help you to prepare and present whilst staying grounded and delivering your message clearly. After that, you’ll hear us expand the conversation to how you can build your confidence levels, which will help you at work and also in your personal life. If this episode helped to reframe work presentations in your mind, please let us know! You can catch us on our Facebook group. And if you want to help others to find us, leave a rating or review of the Oh For Food’s Sake Podcast online. Timestamps[0:48] Today, we’re talking about how to present yourself with confidence[2:14] The food industry doesn’t always attract the most confident speakers [3:08] Presenting with food vs. presenting without food [4:30] There’s nothing wrong with selling!! [5:38] It’s empowering to tell the story of a new food product[7:50] Why you need to control who’s in the presentation room  [8:30] What studies say about the effect of self-confidence on your life[9:40] Tip #1: Think about your body language  [12:34] Tip #2: Give out compliments (in a natural way!)[15:45] Tip #3: Don’t resist, rehearse![17:25] Tip #4: Wear something that makes you feel good[18:45] How do you build confidence in yourself? Start by remembering why you’re here[20:10] The power of a strengths survey[20:50] Become a lifelong learner [21:27] It’s not bragging, it’s telling the facts[22:06] Come and tell us what you think!  Links and ResourcesOur previous episode on confidenceYou 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!

 Stakeholders can make or break a food product launch and if they break it, it can very much feel like it’s your fault. On this episode of the Oh For Food’s Sake Podcast, we’re giving five key steps to manage stakeholders in your project so you can keep everyone in the loop, nip problems in the bud and get your product on the shelves.  We list out the five steps of stakeholder management and how you can nail each step to make your launch a success. You’ll find out how to map out the ‘interest and influence’ quadrant and hear clear examples of what good communication sounds like (along with examples of bad communication habits that we used to have!). We also dive into the power of tapping into the personal motivations of your stakeholders, which is a stage that a lot of stakeholder management guidelines skip over. If you’d like advice on instilling good communication habits into your team, get in touch with Amy via Instagram or LinkedIn and subscribe to the Oh For Food’s Sake Podcast for more tips on new product development and more. Timestamps[0:45] This week’s topic: Five simple steps to manage stakeholders in your food development project [1:54] Managing your stakeholders can help you to mitigate disaster [2:58] It’s all about making a plan[3:53] Stage #1: Map out who your key stakeholders are [5:42] Bring people along with you on the journey [6:45] Stage #2: Suss out the ‘interest and influence’ levels amongst your stakeholders [10:10] Stage #3: What makes your stakeholders tick? [12:12] Weighing up your best means of communication [14:25] Stage #4: What assertive, effective communication looks like[19:07] Stage #5: Keeping track of progress [21:38] Feel free to learn from our mistakes! [22:03] A handy recap of the five stages Links and ResourcesYou 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 Covid-19 pandemic started a wave of self-employment across the UK and more people than ever before are thinking of starting their own business. If you’ve ever been curious about what it's like to be your own boss and run a company your way, plug into this episode of Oh For Food’s Sake as we’re discussing the good, the bad and the ugly of self-employment. We start out by listing the kinds of self-employment available and what financial and legal obligations they have. Then, we give you the benefits of being self-employed and some of the potential pitfalls you might come across. This episode is also sprinkled with our top tips on how to survive (or even thrive) when you start your own business!If the idea of self-employment resonates with you, get in touch with us using the links below for more advice and support and you can also join the conversation on our Facebook page. You’ll also find more from us by subscribing to the Oh For Food’s Sake podcast.  Timestamps[0:47] Today we’re talking about our experiences of becoming self-employed[2:25] The different kinds of self-employment and what your legal obligations are[5:40] Sole trader or limited company? Why we chose to go limited[7:17] Some surprising statistics about self-employment [9:00] The double-edge sword of the new wave of self-employment[11:45] Flexibility: One of the biggest benefits of self-employment[14:09] Business owners can choose what to focus on[17:35] Following your own learning journey[19:52] It’s not just you and your computer! The importance of connecting with others[21:20] The financial rollercoaster of self-employment[24:20] How do you build momentum when you’re self-employed?[25:40] Your business is all about you, so please take care of yourself[27:30] How your network keeps you accountable and helps you fight back against imposter syndrome[28:50] Pay yourself!![30:07] Self-employment doesn’t have to be right for you foreverLinks and ResourcesSmall Business UKYou 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 talk to Rachael Edmondson-Clarke who transitioned from a job in the food industry to setting up her own business as a consultant and a coach. Join us as we dive in deep on her experience of burnout and we talk about how her resilience mindset allowed her to overcome the challenges of an extremely high-pressure job. Rachael started out her career at Mars and although she really loved her job, she struggled to find her feet. She tells us how she worked through her performance issues and the questions that she asked to turn that difficult situation around. We then get onto the topic of wellbeing and Rachael outlines what she does know to take care of herself, which is a million miles away from her previous attitude! If you’re struggling to prioritise taking care of yourself, listen out for Rachael’s tips to boost your physical and emotional health. If you enjoyed this episode, you can join Rachael’s Facebook group for more insights about her and her coaching service, and don’t forget to subscribe to the Oh For Food’s sake Podcast so that you don’t miss an episode. Timestamps[2:30] Rachael talks about her professional background and her experience working for Mars [4:48] Rachael’s redundancy and her move to Thorntons  [6:11] A whisper on Rachael’s heart  [8:44] Rachael’s transition to becoming a coach and the importance of looking within to find your next steps[12:20] The coaching side of Rachael’s business [13:35] How Rachael became a consultant [14:19] The interaction between coaching and consultancy [15:24] Coaches have coaches too! [17:45] What you can do to support your own wellbeing [20:10] How Rachael turned her early struggles in Mars around [24:53] What an optimistic mindset can do for you [26:18] “My belief is that a healthy mindset is something that you train” [28:26] Asserting your why [31:20] Rachael unpacks another time that her mindset helped to carry her through a difficult period[33:47] The little habits that make a big difference [34:57] How Rachael reorganised her work and her life to prioritise herself[36:15] We don’t talk about this enough! [37:15] Paying attention to the voices inside your head [39:37] “You wouldn’t treat a prisoner the way I treated myself” [40:40] Rachael’s experience of self-employment [41:40] Progress over perfection [42:40] Where to go to find out more about Rachael Links and ResourcesRachael’s Inner Circle group on FacebookRachael Edmondson-Clarke on LinkedInRachael Edmondson-Clarke on InstagramRachael Edmonson-Clarke on PinterestRachael Edmondson-Clarke on TikTok You 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 caught yourself agreeing to do something you don’t want to do? Whether it’s signing up for the PTA, reading over your needy colleague’s CV or hosting a family event, sometimes we all bow to the pressure of being a people pleaser instead of honouring ourselves and saying ‘no’. In this episode of the Oh For Food’s Sake podcast, we give you tips on how to stop people pleasing.We list the signs that you’re a people pleaser and explore why we feel obliged to people please, a trait especially common in women. We delve into the overlap between empaths, people pleasers and perfectionists and talk about how your people pleasing might come off to others, particularly those closest to you. Then we give our top tips to stop being a people pleaser and start living your life your way. If you want to become a reformed people pleaser, join us on our Facebook page and share your anti-people pleasing pledge! You can also subscribe or follow the Oh For Food’s Sake podcast to find more great episodes about self-care, finding your purpose and thriving in the food industry. Timestamps[0:47] It’s time to properly talk about people pleasing![2:52] Our definition of being a people pleaser [3:54] Other signs that you’re a people pleaser [5:35] The overlap between empaths and people pleasers [7:58] Oooh, sorry! Apologising and agreeing with others to smooth tricky situations over[10:15] People pleasing is really tiring, trust us![12:21] Why do some people become people pleasers?[15:20] Perfectionism and people pleasing[16:40] How other people perceive your people pleasing tendencies [20:55] Why mothers are particularly affected by people pleasing[21:50] Don’t say yes, take a breath and say “I’ll get back to you” [26:02] Practise saying no [26:35] Think about your long-term goals [27:55] What kind of relationship do you have with the people you spend time with?  [28:55] Reforming people pleasers of the world, unite! Links and ResourcesOur previous episode on perfectionismYou 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 asked you what’s holding you back in your career and your response was loud and clear: You feel like you don't have enough impact.  One of the most common stories you shared was feeling ignored in meetings, or not having the confidence to speak up and share their insights. So on this episode of the Oh For Food’s Sake podcast, we’re giving you a to-do list of actionable steps to get your voice heard in meetings. Grab a pen and piece of paper and get stuck in! We share our top tips to get you noticed in meetings in a good way, outlining what meeting prep actually looks like and whether you need to do it or not. We move on to explain a couple of simple techniques that can really boost your confidence and then tackle one of the most common traits that people, and particularly women, do that diminishes their authority, shrinking their words. You’ll hear our examples of ‘shrinking’ words and phrases which will help you to avoid them in future!This episode is a handy resource for anyone who only has to hear the word ‘meeting’ to get a dry mouth and clammy hands. If our advice has helped you to show up more confidently in your work meetings, please share this episode on one of your social media channels and subscribe or follow the Oh For Food’s Sake podcast wherever you get your podcasts.Timestamps[0:53] On this episode, we’re discussing how to get your voice heard [2:27] We’ve all had these feelings! [3:50] Confidence really is key[6:28] Prepare yourself beforehand and speak up early[10:25] What does meeting prep look like? [13:40] Do what makes you feel lucky [14:47] We explore the NLP anchoring technique [17:44] “It’s just talking”: Finding a useful mantra to carry yourself through a stressful situation[19:18] And we are talking about manifestation! [21:12] Stop shrinking your words! [23:48] You matter and your voice matters [26:30] Our examples of words that will shrink your impact [28:10] Pay attention to your pitch and tone [29:50] Recap time! Your impact to-do list  [31:28] Let us know what you find helpful Links and ResourcesOur previous episode on building your confidencePlaying Big by Tara MohrYou 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 a trope that people leave bad bosses, not bad jobs, but just because your boss is terrible doesn’t mean that you have to quit. We’re coming to the rescue with this episode of the Oh For Food’s Sake podcast, where we teach you how to manage your boss!  We break down the different types of bosses you might work with during your career and how you can start to work better with them by managing upwards. You’ll hear us define what ‘managing up’ is and our four tips on how to bring managing up techniques into your workplace. At the end of the episode, we give you the steps that you can take today to improve your relationship with your boss. If the topic of bad bosses or managing up has struck a chord with you, come over to our Facebook group or our LinkedIn page to talk to us about it! And subscribe to the Oh For Food’s Sake podcast to stay up-to-date on our latest episodes.Timestamps[0:50] Today’s topic: managing upwards![2:40] Insecure, indecisive, rambling, micromanaging: What kinds of bad bosses might you meet in your career?[5:47] You have to maintain boundaries with your boss[7:15] What is managing upwards? We unpack how you can start to manage up[10:38] You have the right to ask your boss questions[14:09] If you can’t bring a solution, bring a problem-solving mindset[17:15] Don’t shy away from big-picture conversations about communication[19:18] Tip #1: Identify the underlying fear[20:45] Tip #2: Appreciate the strengths that your boss has[22:48] Tip #3: Flex your own style to suit your boss[23:23] Tip #4: Don’t hide your hard work[25:23] The concrete steps that you can take now to start managing up[27:27] If you need to manage up or be managed up - come talk to us! Links and ResourcesOur previous episode on emotional intelligenceYou 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 a situation that far too many mums are familiar with: You take 6 to 12 months (or more) off to have and raise a baby, you walk into the office on your first day back, and even though it’s the same job with the same people, it feels like everything’s changed. You might struggle to readjust and feel sad, bored, frustrated or angry. And it’s not ok! But there’s hope, because it is possible to be a career happy mum. On this episode of the Oh For Food’s Sake podcast,  we chat with career coach Rebecca Amin about how women can have successful, fulfilling careers and have the time and energy to be a mum. Rebecca leads mums through career transitions, which are common after maternity leave. She explains how she helps women to identify what kind of job they want and how they can get there. We cover some of the common career transition myths and Rebecca gives advice on how to tackle your post-maternity career slump head-on by resetting boundaries and communicating your needs. You’ll also hear what it’s like to work with a career coach and how they can support you through your journey. This episode is such a great resource for anyone who’s concerned about balancing their career path with their parental responsibilities. You can spread the word by sharing it with someone in your network who’s in this position and make sure to subscribe to the Oh For Food’s Sake podcast to catch future episodes. Timestamps[0:47] We welcome Rebecca on to the episode [1:55] Rebecca’s journey from recruitment into career coaching[5:02] Did your role change, or did you? [8:20] If you don’t care about your job any more, it’s not the right job for you[10:20] What Rebecca does for her clients and how she does it[13:00] Rebecca’s amazing advice to anyone just about to go off on parental leave[16:12] It’s ok if it takes you a while to readjust to work[17:30] And it’s also ok to ask for help! [18:27] Setting your boundaries with your partner[20:30] People do outgrow jobs[21:50] A common problem of trying to reintegrate into your job after maternity leave[22:53] “The worst feeling to have”: Rebecca outlines a typical scenario that women experience in their jobs after maternity leave[24:28] It’s too difficult and I’ll have to take a pay cut: The myths we tell ourselves about retraining or switching industries[29:25] The value that you can get from working with a coach[31:11] Working with a career coach won’t always mean that you change jobs[33:26] What steps you can take to pave the way to a career change[36:08] How Rebecca successfully reset the boundaries at her job[39:29] Don’t keep putting your needs last[41:12] Rebecca’s podcast and how to get in touch with herLinks and ResourcesRebecca AminRebecca Amin on FacebookRebecca Amin on InstagramRebecca Amin on LinkedInCareer Happy Mums podcastYou 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!

Some people are surprised to hear us say that we love the Stage-Gate Process, but we really do! The Stage-Gate Process has so many advantages, from building structure into your development process, to helping you to plan out your new development roadmap months ahead of time. So join us on this episode of the Oh For Food’s Sake Podcast as we unpack all the stages and gates and explain why each one matters. We begin by discussing our experience with the Stage-Gate Process and note how you can adapt the process while keeping in the main principles to make sure that it fits your business needs. We then cover the difference between a stage and a gate and walk you through the typical Stage-Gate Process you would find for a manufacturer bringing a new food product to market. We share the nightmares you can encounter in the early stage feasibility meetings, plus the creativity and fun that kicks in at the kitchen development stage. And once the product is complete, we touch on the post-launch review and how the insights from one project can be carried over to another. If you’d like us to cover one of these stages or gates in more detail in a future episode, hop on over to our Facebook Group to let us know! And make sure to subscribe to the Oh For Food’s Sake Podcast to hear more of our food industry insights. Timestamps[0:46] Today’s topic: Getting to grips with the Stage-Gate Process [2:54] What is the Stage-Gate Process? [4:41] It’s useful…but it’s stressful! Gate 3 dramas [7:17] Why the Stage-Gate Process? We lay out the advantages of gating project management[9:27] The Stage-Gate Process can help you focus on the right opportunities and places the right people at the right stages of the process[13:00] Does the Stage-Gate Process slow down product development? [14:52] Making a Stage-Gate Process that’s right for you [16:00] Stages vs. Gates: They’re not the same thing! [19:00] Stage 0: Identifying consumer need[22:21] Gate 1: It’s all about feasibility [26:00] Stage 2: Briefing, and some of the variations in the Stage-Gate Process [28:00] The point of the briefing process [29:30] Stage 3: Where the action happens! The kitchen stage of the Stage-Gate Process [32:08] The retailer-supplier back and forth [35:58] Gate 3 is a big gate!   [36:45] Stage 4: Factory trials [39:30] You need to think about what changes when you scale up from a kitchen to a factory  [41:35] Stage 5: Preparing to launch and getting the Marketing and PR teams back in the game [44:35] Gate 5: Signing off on the launch samples [45:23] Gate 6: The post-launch review meeting, and turning data into insights [46:43] The post-launch review is tough on developers [47:50] The Stage-Gate Process is a cycle [49:00] Getting your checks in place to help development LinksOur previous episode on insightOur previous episode on creating compelling product storiesYou 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 a week do you catch yourself saying “Oh no I can’t do that, I’m too busy”? In this episode of the Oh For Food’s Sake Podcast, we’re not going to tell you that you actually do have the time. Instead, we’re sharing the message that being busy isn’t a badge of honour and that you can survive (or even thrive) without being busy all the time.We explore the social and psychological forces that drive our chronic busyness and how the pressures of working in the food industry can exacerbate the busyness phenomenon. Then we share our top tips to tackle busyness, from delegating tasks at work and in the home, to taking time to rest and reflect on our internal values.  If this episode makes you want to drop your busy badge of honour, head over to our Facebook page and tell us about your anti-busyness pledge! And make sure that you follow or subscribe to the Oh For Food’s Sake Podcast wherever you get your podcasts so that you don’t miss an episode. Timestamps[0:44] Today’s topic: Dropping your busy badge of honour! [1:37] What is your busy badge of honour? Our personal experience of the ‘busy badge’ phenomenon [4:04] The origins of the ‘busy badge’ and why it might affect women more than men [8:08] Using busyness to escape from your thoughts and the other psychological forces that drive busyness[12:15] An extreme example of the intense pressure of busyness [14:38] Taking time for yourself is modelling good behaviour for your children [16:28] “I can’t possibly take two nights out in a row”: Yes, you can! [17:45] Why the busy badge of honour is especially present in the food industry [20:20] How the pressures of busyness can negatively affect your behaviour  [22:05] Learning lessons from the lockdown [23:11] Our techniques to drop the busy badge of honour in our personal lives [25:42] Getting rid of busyness at work to become a better manager[26:52] Reframe your rest! [29:45] Be honest with yourself: How much of your busyness comes from you?  [32:04] Change the busy narrative in your mind [34:08] How we’re going to drop our busy badges going forward [36:45] Make yourself accountable by telling us how you’re going to drop your busy badge! Links and ResourcesOur previous episode on mindfulnessOur previous episode on finding your purposeThe Guilty Feminist podcastYou 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!

Creating a compelling product story is an essential step in new product development because that story is what sells your product to other teams in your company, to retailers and also to your end customer. Today on the Oh For Food’s Sake Podcast, we’re exploring the ingredients of a compelling product story and sharing our advice on how to get others on board with your new food product. We explain what a food product story should achieve and how to tell that story to others. We also throw in a few tips on overcoming presentation anxiety in those all-important feasibility meetings, which can leave some NPD teams shaking in their boots! At the end of the episode, we give our top tips on creating a food product story that’ll help to convince others to buy into your project. Please do get in touch with us if you’d like to hear more episodes on the topic of new product development, or if you want more of our tips on gaining confidence and overcoming nerves in the workplace. Timestamps[0:41] Today’s topic: Overcoming barriers to create compelling food stories!  [2:20] If you don’t have a great story, you won’t get your project off the ground [4:05] Actually, we can all negotiate [5:43] Why is storytelling so important?  [9:20] Using a story to engage your end customer [11:06] Your NPD team is your business superpower[14:15] Adapting yourself and your story to the audience in front of you [16:00] Plant-based products: A great example of the need to use stories and collaboration to get other teams on board with a new product [20:40] Collaboration is part of your toolkit [22:05] How to sell your product to a buyer [24:42] Finding a balance between price points and product needs [25:40] The new relationship between retailers and manufacturers  [28:30] How to present yourself in internal and external meetings [29:38] Overcoming presentation anxiety [31:12] Our key tips on creating a compelling product story [34:00] Do you want more confidence tips?  [34:35] Get in touch with us via LinkedIn for more advice and materials on creating product stories!  You can follow us here on 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 taking a step back from the daily grind of working in the food industry to ask a broader question: What is the purpose of your life? This line of thinking used to be reserved for philosophers and hippies but more people are coming to expect a sense of fulfilment, both from their job and in their life, and the food industry is no exception to this trend. Join us as we explore the ins and outs of a life purpose, tackling big questions like ‘What is a purpose?’ and ‘How does having a purpose shape your life?’. We give you some brilliant exercises to help find your purpose and to get you to think about aligning your goals around your chosen purpose.  Towards the end of the episode, we also touch on the Japanese theory of Ikigai and the sweet spot that springs up when your daily life is in harmony with your overall purpose. If you enjoyed this episode and would like to hear more episodes from us around mindfulness, self-care and other wellness topics, please let us know, and feel free to get in touch with us on the links below for further information about us and our services. Timestamps[1:00] Today we’re talking about finding your purpose!  [3:40] Putting a positive spin on overwhelm[5:30] A really helpful mindfulness exercise from Dr Rangan Chatterjee[7:55] We’re all familiar with the firefighting mode  [9:12] An exercise to find out what’s really important to you in your life [12:55] What actually is your life’s purpose?  [15:08] What it means to live mindfully  [16:03] Knowing your personal values and staying in touch with them [19:08] “Purpose pulls you into the future”[22:05] A few ways to get in touch with your purpose [24:03] The wider life benefits that having a purpose brings [25:55] Hitting the sweet spot: Ikigai and purpose[30:02] You have the power to shape your purpose [31:36] Living life with purpose is a lot better than a life with no purpose [33:19] Nothing in life is a failure, it’s just a change of direction [36:15] Our top tips on finding your purpose Links and ResourcesHigh Performance Podcast with special guest Dr. Rangan ChatterjeeFeel Better, Live More with Dr. Rangan ChatterjeeIkigai: The Japanese Secret to a Long and Happy LifeYou 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 week’s episode of Oh For Food's Sake features a very special guest, the mindfulness rebel Amy Polly. Amy joins us for a discussion on mindfulness, meditation, and taking a moment for yourself.Amy walks us through her journey from working as an accountant to starting her own businesses as a mindfulness teacher and mental health advocate. She dives into her philosophy of demystifying mindfulness and why she believes in explaining the scientifically proven benefits of mindfulness to her clients. We then learn about the mindfulness services that she offers her clients, who include everyone from corporate executives to overwhelmed entrepreneurs. Our conversation with Amy touches on some really important topics related to mindfulness, such as some of the common misconceptions about mindfulness and Amy’s advice on how to include moments of mindfulness in your busy schedule. We also talk about chat mindfulness has done for us, both personally and professionally. This episode left us smiling from ear to ear and we can’t wait for you to hear it! Please share your thoughts on mindfulness and tackling the pressures of working in the food industry with us via our Facebook page and make sure that you’re subscribed to the podcast so that you catch our future episodes. Timestamps[3:05] Amy introduces herself and her mindfulness rebellion  [4:04] “Let me tell you a story”: How Amy switched from being an accountant to being a mindfulness rebel[7:15] Amy’s experience of postnatal anxiety and her transition into working in mindfulness and mental health [9:45] What meditation and mindfulness have done for Amy’s life [12:35] The root of Amy’s motivation [14:10] Where the ‘rebellion’ part of Amy’s business comes from  [15:35] There are still so many misconceptions about mindfulness!  [17:42] What mindfulness means to Amy [21:20] Getting rid of the ‘woo’ factor: We sometimes need to hear the science of mindfulness to encourage us to practice it [23:30] The stigma around mindfulness  [24:27] Amy’s advice on how to incorporate mini moments of mindfulness in our lives  [27:20] The absolute game changer of daily mindfulness [29:38] You do have time, you just need to think about what serves your needs[31:20] The power that you have over your thoughts [33:15] Are we starting to see a culture shift towards living mindfully?  [35:00] The mindfulness services that Amy offers to her corporate clients[37:04] Creating a space for senior leaders to be connected and vulnerable [39:00] …And Amy has a mindfulness mastermind for entrepreneurs!  [40:41] Striving for the long-term change  [42:10] Amy’s plea to listeners: Please keep an open mind about mindfulness! LinksAmy Polly websiteAmy Polly on InstagramAmy Polly on LinkedInYou 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!

Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way? We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our Stress Bucket download which will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques.If you have thoughts on stress and working in the food industry, head on over to our Facebook page to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow. Timestamps[0:48] Today’s topic: A deep dive on stress management [1:33] The food industry is a stressful business!  [3:03] Measuring stress levels in the workplace [5:10] Pressure vs. stress: At what point does stress become unhealthy?  [6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person[9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives [11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on [15:14] Trying to cope with stress by turning to alcohol and food [17:30] Other stress-related illnesses that you might experience[18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket [20:47] Noticing patterns around stress[22:48] Learning to accept your negative thoughts and building up your resilience[23:50] We crave dopamine, but it’s not necessarily good for us[25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress [27:00] The difference between the stressor and the stress and getting rid of stress from your body[28:43] What we do to manage stress [32:52] You need to make time for fun and time for yourself [35:04] Other resources you can use to combat stressLinks and ResourcesAmy's 4 stress busting strategies downloadDopamine Nation bookBurnout: Solve Your Stress Cycle bookThe Stress Management SocietyBritish Association for Counselling and PsychotherapyHappy Mind, Happy Life Podcast with Dr Rangan ChatterjeeYou 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!

Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies ! If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode. Timestamps[0:47] Today we’re talking about quality management! Why does quality management matter? [1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry[4:52] Our definition of a quality management system [5:17] The three core areas of quality management: Quality, safety, legality[8:35] Quality management isn’t super interesting…but it is really important [10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run [12:34] There’s a difference between a BRC certification and accreditation? Yes! [13:52] Quality management prevents mistakes before a product leaves the manufacturer's building [15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business [16:48] The pressure of working in the technical department of a food manufacturing business [18:45] How quality management can lower business costs and improve your credibility[20:25] Why your food business should have a QAS: A Quality Attribute Sheet [22:53] You need to consider in which countries your product will be sold [24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow[26:31] Top tip: Always check for GFSI standards on imported products[27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate!  [30:50] What’s the difference between a product withdrawal and a product recall? [32:20] Please let us know what you think of these more technical podcast episodes!  [33:15] Your career becomes richer if you start asking questions and getting involved with other departments LinksOur Quality Management Course on Young FoodiesYou 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 Oh For Food’s Sake, we interview Kirsty Barden, a Business Development Manager at MDS, a scheme set up in 1986 to train the next generation of employees in the food industry. Kirsty starts out by explaining how she got into the MDS programme after graduating with a degree in Forensic Science. She then moves on to tell us about her current role at MDS and the experience that graduates have during their time on the programme, which includes support from the MDS organisation and the chance to make a real difference to the food industry as a whole. She also shares exciting news about a new government grant that will fund apprenticeships on the MDS programme for trainees that don’t have a degree.Later, we talk with Kirsty about some of the benefits of working in the food industry, from having a satisfying job with real career progression, to being part of an industry that’s highly resistant to fluctuations in the economy. We wrap by learning how to apply for the MDS programme and where to go for further information. If you enjoyed listening to this interview and want to raise awareness of the career opportunities available in the food industry, please share this episode on your social media profiles. Timestamps[0:47] We introduce special guest Kirsty Barden [1:25] Kirsty explains how she started working with MDS and her transition into a procurement and NPD[3:21] Kirsty’s switch into education and a freelance role back with MDS that clicked[5:10] How Kirsty’s story resonates with us[5:57] How closely does your education need to reflect your interests and relate to your career?  [7:48] Kirsty dives in to explain the background and objectives of the MDS graduate programme[9:15] What does the MDS graduate programme look like today?  [9:55] A fantastic statistic about the MDS programme and what graduates receive when they complete their two years at MDS[10:42] A £500,000 apprenticeship budget and how MDS plans to spend it[11:59] How former members of the Armed Forces can benefit from the MDS programme [13:56] What we love about the MDS programme [15:00] Why you no longer need a degree to participate in the MDS programme [16:58] “Part of MDS is finding out what you don’t want to do”. [17:57] MDS trainees have a chance to make a real difference in the food industry [19:58] How many businesses are involved in MDS and how do companies feel about working with their competitors to train graduates? [23:02] It’s about looking at the industry as a whole [23:57] Universities, online networking events, case studies and storytelling: Spreading the word about the MDS programme [26:04] The food industry is more resistant to economic downturn[26:42] Opening the doors of the food industry to people who don’t know about it[27:52] Younger workers are seeking career progression and satisfaction [29:01] Get rid of your five year plan! [31:12] What challenges are young people facing today when they think about entering the jobs market?  [33:48] The food industry needs to develop an infrastructure to retain talent [35:53] Empowering, not handholding: The support that MDS gives to trainees throughout the programme [37:37] How to apply for the MDS schemes and where to go for further informationLinksThe MDS training schemeFor further information about the MDS scheme and to learn how to become a member of MDS, email Kirsty at [email protected] you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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 can’t quite believe it, a whole year of the Oh For Food’s Sake Podcast! How quickly has that gone? In this special episode we select some of our favourite moments from our most popular episodes for you to enjoy again. Plus we share the unexpected successes the podcast has achieved just in case you have been hiding under a rock!We would also like to thank you so much for all of your support through this time whether you are new to the podcast or are a seasoned OHFFS listener. Your messages and engagement on the facebook group means the world to us both, to know that we are helping you to make positive changes to your career and working life in this frequently testing industry.We launch a giveaway in this episode - so head over to our instagram account for more details - or check out our posts on LinkedIn.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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!

In this episode of Oh For Food’s Sake, we turn the mic over to host Lucy Wager to hear her story of burnout and career change in the food industry. Lucy’s career has spanned several different roles within the industry and at times she’s faced some tough decisions. If this is the position you’re in, pull up a chair and listen to this informative episode! Lucy’s food industry career began in new product development, where she quickly bagged a dream role working on a new range of Asian ready meals for M&S Food. She travelled extensively for the job and unfortunately contracted an illness and new food intolerances that wiped out her ability to taste food professionally. She decided she had to prioritise her own health and pivoted to a recruitment position, finding candidates for jobs within the food industry. She loved her new role but started to miss working with food and went on to launch Pudology, a range of indulgent dairy- and gluten-free desserts. However, this eventually led to another moment where she had to know when to quit, as the business faced multiple challenges.  You’ll hear us discuss some of the themes raised in Lucy’s story, from the difficulties of being a food taster to working out how to balance your own well-being against the demands of working in the food industry. If you enjoyed the episode, please get in touch with us and feel free to ask questions to find out more about our story and our expertise. Timestamps[0:47] Today, we’re talking career burnout [1:50] Quitting or failing? [2:35] Back to the start: Lucy tells the story of beginning her career in the food industry[3:53] We don’t talk enough about how difficult food tasting is on your digestive system[5:49] A bout of pre-Christmas food poisoning which led to long-term health issues[7:07] The impact of Lucy’s new food intolerances on her career[9:32] Moving over to working in prepped fruit and leaving behind ready meals[11:17] A huge decision and a new start[14:38] Lucy’s new perspective on careers in the food industry[15:56] Moving into a gap in the market[17:30] Knowing when to quit: How can you tell when it’s the right time?[18:15] Being a start-up in the food industry[21:10] Lucy’s role as a problem solver for other food businesses[22:14] When are you ‘allowed’ to quit? [26:20] “No, done. Can’t do it any more”.[27:28] Why Lucy said no[28:56] Liquidating the business without a plan[30:00] A grieving period for the old business and starting up a new business[31:27] Putting yourself first and trusting your gut[34:07] It’s good to talk about it!  [35:33] If you need food consulting services, get in touch with Lucy!If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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!

Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business?In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,Handling the constant set backLearning how to say NoSelling their ideasDealing with stakeholders with more authorityNot enough hours in the dayIf you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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!

In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way.There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode.Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients.  She also talks about the common challenges faced by women at the top, along with tips on how to manage those challengesIf you would like to reach out to Nicola you can here on LinkedInOr view her website - nicolaskorko.comThe book’s Nicola mentioned are Maxwell Maltz - Psycho Cybernetics and Tara Swart - Neuroscience for LeadershipIf you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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!

What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations?This episode breaks down,Dealing with difficult conversationsHow you respond - positive and negativeSelf awareness and tools to slow downWe also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability.If you would like a copy of the emotions wheel, come and join us in the Facebook group or send me an email [email protected] is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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 would you gauge your current time management at work? Would you say you have it sussed or do you want to hear a few more tricks and tips that could potentially help you be more effective? Today we dive into how to make the most of your time, avoid procrastination and up-level your output.We break downSystems to manage time more effectivelyTime blockingPrioritisationDelegationWant to know more about the Pomodoro Technique? Click here to learn how.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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 roles have been reversed this week as Lucy does her first solo show because Covid has scuppered us recording together. This week is a discussion around the fragilities between relationships with suppliers and retailers. What makes for a better relationship and how can we learn from our mistakes?Lucy talks about why certain systems and specific instructions may appear to be over cautious but are key to getting things like samples over to buyers in one piece. Plus she shares some of her own experiences from the product development side where things didn’t quite go to plan but what she learnt from this, which could in turn help you.Together we all share a common goal in these relationships so what are the most important parts to nourish when it comes to this?If you enjoyed this episode you may also like this one and you can listen here to EP22 Flourishing in the Food Industry with Jo ElsdonIf you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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 week's episode marks the 10 year anniversary since I burnt out and ended up signed off from work from my senior commercial role in the food industry with chronic fatigue syndrome and fibromyalgia.Reunited with Lucy, we break down my story to highlight how this can easily happen if you throw yourself into work with a passion that becomes unhealthy. We hope that discussing this first hand could prevent you or someone you know from getting to the point in which I did back then and mitigate the damage that being burnout can cause.My story covers how to not ignore the warning signs which our bodies shout out to us and that just ignoring them and carrying on could potentially lead you to the same fate that landed me.Prepare for a heartfelt story of vulnerability as I take off the day mask of coaching clients and running workshops to share how being your authentic and honest self when you reach difficult parts in your life, such as this, is the best way to sustain a healthy career either in your job or business.If you are struggling or would like to ask a question about this episode then you can do this in the facebook community HEREOr if you would like to ask me directly then you can send me a message on LinkedIn and I will try my best to help you find some clarity, give you support or point you in the right direction of where you can get help.Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You can follow us here on 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 week I am flying solo as sadly Lucy can’t join us today as she is poorly, so let me dive in as we need to talk about performance reviews because it is that time of year again and the question is how can you be best prepared for yours?I break down the steps involved to having the best performance review by being prepared, being present, reflecting on your progress from last year and where you want to take things this year. Are you happy in your current role? Is it still filling you with joy? All of these questions I explore to give you the best information for your upcoming review.If you would like to try the STAR model and the AID model you can download my worksheets HEREAdam Creek’s CLEAR objective video can be watched HEREIf you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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’s episode focuses on a really important subject and it is our pleasure to welcome our guest this week, expert and employment law specialist, Lynne Ingram to talk a little bit about her story and how she is now helping people in the workplace.Growing up on a farm Lynne led a very active lifestyle and after college successfully joined the fire service to become one the very first female firefighters to serve in Staffordshire Fire & Rescue Service. During her tenure here, which eventually led her to a career change 11 years later to employment law, she spent many of those advocating diversity in the workplace whilst also encountering personal challenges as first female.We hear from Lynne about the legalities in the difference between bullying and harassment, looking at behaviours that might fall into each and when the time to act is necessary. From something as serious as discrimination to something seemingly harmless as “banter” in the workplace, when are individuals crossing the line and how can we decipher between a balance of having a laugh and causing physical or emotional harm.Lynne also shares her tips on how to empower you to take action if this happens to you and the best way to go around this before it can become a much bigger issue like having to leave your job.You can get in touch with Lynne via her Linkedin profileIf you would like to learn more about the free workshops run by Freeths solicitors:Neurodiversity in the workplaceThe right to disconnect and a new standard of mental health at workInternational Women’s Day 2022 #BreaktheBiasyou can find out HERE all about this. If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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!

What kind of person are you at work? A Steady Eddie that gets the job done but stays quiet or are you one to push for that promotion or project and work through all the steps to get there? This episode is all about “raising your profile”. Do you dread the suggestion from your manager at your annual review and struggle as to how you can come out of your shell and do all the things required without being overbearing?We break down these key areas and give you the tools to reach those goals with,Strengthening your relationship with influential peopleAsking for more work or more challenging projectsEmpowering you to ask and get what you wantVolunteering and not letting others put you offGetting a mentor or coachIf you need some help with goal setting for this year we did an episode HERE all about this.If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HEREDid you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.You 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!