Afleveringen
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Lucy opens up about how working with coaches and mentors has been a game-changer, giving her the clarity and confidence to push forward in both life and business. She even shares a courageous journey through the small claims court process, which she found hugely empowering and a significant growth opportunity.
Amy shares her own story of navigating a tricky client relationship, the freedom that comes with being your own boss, and why trusting your gut can save you a world of stress. Plus, we explore the highs, the lows, and how delegation became Amy’s superpower during a tough personal health challenge.
We encourage listeners to reflect on past challenges and use these experiences to propel personal and professional growth. Lucy shares a personal story about revisiting a past business area, comparing her feelings of discomfort to PTSD, only to find pride in her mature handling of these feelings. Amy recaps questions for reflecting on 2024, advocating for the value of reflection to set future goals.
The episode underscores the theme of discomfort as a catalyst for growth. It discusses Lucy’s realisation of not being the right fit for a client’s needs and quickly finding someone else to assist. Amy shares her struggle with losing her voice and the subsequent growth it led to in her business by trusting her team more.
We wrap up with a heartfelt discussion on personal growth, celebrating mutual achievements, and teasing upcoming topics for 2025.
Timestamps
00:00 - Introduction
02:30 - Lucy's life-changing experience with a financial coach
07:15 - Acknowledging and valuing oneself
12:45 - Amy's insights on handling challenging clients
18:10 - The advantages of being self-employed
24:00 - Reflecting on past challenges for growth
30:20 - Lucy’s personal story on revisiting past business areas
35:45 - Amy’s method of year-end reflection
42:00 - The theme of discomfort as a growth catalyst
47:30 - Lucy’s approach to handling client fit issues
53:15 - Amy’s struggle with her "voice" and delegating work
58:00 - Importance of mentorship and coaching
1:01:30 - Final reflections and advice for 2024
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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The episode starts with Lucy talking to Bobby Edge Partington, Senior Communications Manager at the Institute of Food Science and Technology
The IFST celebrates its 60th anniversary in 2024 and the conference serves as a platform for discussing advancements like AI in food production and sustainability and we also talk about future initiatives for the IFST and its membership opportunities.
Lucy then shares her thoughts on the morning session as well as asking how attendees were enjoying the morning's talks.
Lucy then chats with Max Grell from BlakBear and he tells her about the technology BlakBear has developed; sensors for food packaging that indicate freshness by detecting gases emitted by the food. These electronic labels send data every second and can be read using a smartphone via NFC technology and will play an important role in reducing food waste.
The episode continues as she talks with a sponsor of the conference, Tracegains, and discusses how their business transforms supplier management for food and beverage companies, simplifying compliance and quality control through data-driven solutions and learns how their innovative network, likened to LinkedIn, lets suppliers share documents and certifications efficiently with clients like Coca-Cola.
Next, she speaks with another of the sponsors, IFIS, and they discuss FSTA, a database of comprehensive literature searching in food science and related fields where you can discover scientific articles, patents and other information across disciplines and from publishers worldwide.
Daria Liutcerina, another attendee shares with Lucy her views on the conference and what she has enjoyed so far.
Lucy talks with Susan Arkley, a seasoned product development consultant and long-time member of the Institute of Food Science & Technology (IFST). Susan shares her journey from being an IFST member as a student to becoming more engaged as a self-employed consultant. They discuss the misconception that IFST is not for product developers and delve into the value it brings, particularly through initiatives like the innovation special interest group.
Susan recounts her long-standing membership, starting from her student days, and explains how her involvement deepened after becoming a self-employed consultant.
She also interviews Ruth Dolby, the joint chair of the Midlands branch of the IFST. Ruth shares her experiences and the significant role she plays within the organisation. From her accidental foray into conference organisation to her proactive involvement in the IFST, Ruth highlights the importance of engaging within professional organisations. They discuss the value of cross-disciplinary work in the food industry and the benefits that active participation in the IFST can offer, from networking opportunities to exceptional educational talks.
The last part of this special episode moves onto the talks from conference with experts from speakers Chris Elliot and Nik Watson.
Chris Elliott is the founder of the Institute for Global Food Security at Queen’s University Belfast and is an Honorary Professor there. He is also Professor of Food Security at Thammassat University in Thailand.
He discusses the pressing issues reshaping the global food landscape including the critical forces impacting food security including climate change, geopolitical shifts and economic pressures causing the price of food to rise.
The episode concludes with a talk from Nik Watson, Professor of AI in Food at the University of Leeds. He explores how AI is revolutionising the food sector, focusing on health, sustainability, and resilience.
We hope you found this episode from Lucy’s visit to the IFST conference insightful and we look forward to bringing you more “on the road” episodes in the future. To find out more about the conference click here https://www.ifst.org/ac24.
Time Stamps
0:00 Intro to Episode
1:20 OFFS Music Intro
2:02 Bobby Intro
11:28 Lucy talking about morning session
12:08 ROQUETTE on conference
13:41 Max Grell from Blakbear
16:58 Tracegains
25:14 Sponsor talking
26:49 Daria on conference
29:14 Susan Arkley
31:15 Ruth Dolby33:19 Mezze Ad
33:41 Lucy intro to Chris Elliot
34:39 Chris Elliot Talk
49:00 Lucy intro to Nik Watson
49:17 Nik Watson on conference
51:05 Nik Watson Talk
1:07:00 Lucy End of Episode
Links and Resources:Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/ohforfoodssakepodcast/
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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Zijn er afleveringen die ontbreken?
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In our chat with Fran Haycock, we unravel how businesses are shifting their sustainability approaches to embrace transformation leadership roles. Fran explains the increasing need for CSOs to spearhead rapid transformation programs while balancing compliance elements. This dual focus often leads to structural changes within organisations, as seen in Greencore’s internal restructuring, which involved downsizing and decentralising sustainability efforts. A pivotal part of Greencore’s new strategy is the "plan ownership model," where leaders from different departments champion various sustainability topics with strong executive support. Despite initial resistance and the necessity for leader upskilling, this model has shown positive results, particularly in the last few months.
We dive deep into the specifics of managing and reducing Scope 3 emissions, especially the challenges posed by product ingredients and packaging. Fran illustrates these points with an example of a chicken and bacon sandwich and discusses the complexities of implementing recipe changes due to retailer control and consumer preferences. The discussion emphasises the need for ongoing consumer education on the carbon impact of products and the intersection of health and sustainability goals.
Fran also highlights the importance of supporting sustainability leaders and newcomers, debunking the myth that specific backgrounds are required to enter the field. Her personal journey from finance and change management to sustainability underscores the value of transferable skills. The episode concludes with a reflection on future targets, including responsible sourcing of soy and cage-free eggs, and preparing for the Corporate Sustainability Reporting Directive (CSRD).
Timestamps
[00:00] Introduction of the episode and guests, Fran Haycock.[02:15] Fran discusses evolving sustainability roles in businesses.[08:30] The structure and strategy of sustainability at Greencore.[12:45] Implementing the "plan ownership model" and initial challenges.[19:00] Progress in sustainability initiatives and executive support.[24:10] Understanding and managing Scope 3 emissions at Greencore.[30:35] The role of product recipe design in reducing carbon footprint.[37:00] Challenges with consumer preferences and retailer control.[43:20] Fran’s journey and background in transitioning to sustainability.[50:15] Supporting newcomers and leaders in sustainability.[56:00] Future sustainability targets and preparation for CSRD.[01:02:30] Conclusion and final thoughts.Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In today's episode, we welcome Simon Bos, the visionary behind Mezze and Gravity Well.
Simon, who has a deep understanding of both tech and food industries, discusses the pressing issue of technological inefficiencies in food manufacturing. He narrates the story of how Mezze was conceptualised during a collaboration with one of the UK's largest food manufacturers, which initially relied on a call centre in India for order management. By introducing a custom software solution, Mezze transformed the process, allowing customers to place and track orders online efficiently.
Simon explains the function of an ERP (Enterprise Resource Planning) system and why many existing systems fall short for food manufacturing needs. Mezze, as an Amazon-like B2B ordering platform, addresses these gaps by providing tailored solutions that reduce administrative burdens and enhance operational efficiency. Additionally, the episode highlights the pivotal role of AI in sustainability efforts, significantly cutting down food waste by optimising order decisions based on various factors.
A significant part of the discussion revolves around the benefits of early tech integration, particularly for scaling businesses. Simon backs his argument with practical examples, demonstrating how tech investments can streamline operations and reduce future headaches. The conversation also touches on government support through Innovate UK, and Simon’s aspirations to expand Mezze's reach to the US market, ensuring small manufacturers can stand toe-to-toe with industry giants.
Throughout the episode, we emphasise the importance of technological evolution in the food sector and how platforms like Mezze can be game-changers. We also encourage listeners to rate and review the podcast and join our community on Facebook.
Timestamps:
[0:00] Introduction to the episode and guest, Simon Bos.[03:15] The technological lag in the food manufacturing industry.[07:45] Origin story of Mezze from the collaboration with Adelie Foods.[13:20] Explanation of ERP systems and their shortcomings in food manufacturing.[16:45] How Mezze addresses specific needs in the food industry.[19:30] AI's role in optimising orders and reducing waste.[23:50] Impact of government support and Innovate UK's involvement.[27:15] Benefits of early tech investment for scaling businesses.[31:05] Mezze’s branding flexibility and integration capacity.[34:20] Sustainable practices and carbon counting enhancements.[38:10] Opportunities and challenges for small food brands.[42:00] Plans for US market expansion and further scale-up programs.[47:30] Engagement with other technology startups and entrepreneurial ventures.[51:10] Closing thoughts and contact information for Simon Bos.Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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During the episode, we discuss the importance of embracing the role of a people manager once you transition into leadership. The shift from being task-focused to people-focused is pivotal. We share personal stories about how this shift has impacted us and the teams we’ve managed
We also touch upon the art of effective delegation. We open up about our struggles with perfectionism and how letting go of the 'doing' part was initially tough but ultimately beneficial and how delegation not only frees up your time but also fosters the growth of your team.
In addition to that, the episode emphasises the importance of strategic thinking. Moving into a leadership role means that you need to start planning for the long term and align your work with the company’s strategic goals.
We also discuss the pitfalls, such as micromanaging, not adapting your communication style, and the unrealistic expectation of needing to know everything.
The episode aims to remind you that empowering your team and fostering an environment of trust and growth is essential for a successful transition into leadership.
Timestamps
[00:00] Introduction to the episode and the topic of transitioning into leadership roles.[00:16] Lucy welcomes listeners to the "Oh For Foods Sake" podcast and introduces the focus of today’s episode.[01:24] Amy discusses her personal experience with Fearless Foodies and the need to step into a leadership role.[02:32] The transition from being a technical expert to a leader and its challenges.[03:37] Societal issues related to the lack of leadership training.[04:47] Amy’s exercise with Donna on recognizing leadership qualities.[06:24] Emphasizing the importance of focusing on people management rather than just tasks.[08:11] Building high-performing teams through understanding individual strengths.[09:07] Importance of learning to delegate effectively and its impact on team growth.[13:14] Shifting perspective from technical details to strategic goals.[14:39] Understanding the bigger picture and aligning with company goals.[16:05] Pitfalls to avoid: Micromanaging and its negative impact.[17:26] Adapting your communication style to different audiences.[19:26] Accepting that you don't need to be the expert in everything and empowering your team.[21:20] Summary of key tips and pitfalls for new leaders.[22:16] Closing remarks and invitations to join the community.Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this insightful episode, we explore the evolving landscape of procurement within the food industry with our guest, Michelle Bailey.
We kick off the episode discussing the pivotal role of streamlined procurement processes and the benefits of enabling employees to access product information group-wide, driving efficiency and reducing complexity. Lucy suggests an ambitious idea: an industry-wide global database of all ingredients and whilst the idea poses anti-competitive concerns, the potential benefits are intriguing.
Michelle highlights the importance of creating category strategies within procurement, which enhance transparency about purchasing, supply chains, and supplier expertise. These strategies empower teams, especially those in customer-facing roles, to engage confidently with retailers. She reflects on the transformation from decentralised to centralised procurement approaches, which have significantly improved efficiency and supplier relationships over the years.
Supplier feedback is another key theme, with Michelle stressing its importance in building better supplier-customer relationships. She also addresses the often-overshadowed role of procurement teams in organisations and the challenges they face, such as lack of training and organisational representation. Michelle’s consultancy work focuses on busting the myth that procurement is solely about lower prices; it's about strategic negotiations, especially in volatile markets.
The episode then delves into the confusion around job titles and how similar roles can vary significantly between companies. Amy recalls a course Michelle wrote that demystified procurement for non-specialists and enabled better supplier communication, reinforcing Michelle's mission to empower businesses by developing their procurement skills and confidence.
Effective communication, particularly phone communication, is emphasised as a critical aspect of managing supplier relationships. Despite generational discomfort around phone calls, Michelle, Lucy, and Amy agree on its advantages over emails in enhancing supplier relationships and business outcomes.
The conversation shifts to the complexities of procurement, such as sourcing high-demand raw materials, and the growing importance of sustainability, due diligence, and clear supplier compliance. Michelle and the hosts draw parallels between procurement and new product development (NPD), noting the significant internal communication challenges both faces.
Michelle provides valuable advice on building internal relationships, encouraging less reliance on emails, and emphasising enjoying the journey. She closes with reflections on her career and remaining accessible to listeners for further questions or advice via LinkedIn. The hosts wrap up by inviting listeners to join their Facebook community and connect on LinkedIn for professional services.
Timestamps:
[00:00] Introduction and Welcome[02:45] Guest Introduction: Michelle Bailey's Background[05:30] Importance of Streamlined Procurement Processes[10:00] Industry-Wide Ingredient Database Proposal[12:15] Role of Category Strategies[16:40] Evolution of Centralized Procurement[20:50] Significance of Supplier Feedback[25:00] Challenges in Procurement Roles[30:20] Procurement Myths: Beyond Lower Prices[35:00] Job Title Confusions and Impact[40:10] Effective Communication: Phone vs. Email[45:30] Complexities in Procurement and Sustainability[50:00] Similarities Between Procurement and NPD[55:20] Internal Relationship Building and Career Reflections[59:55] Closing Thoughts and Contact InformationLinks and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this engaging episode, we explore how the food industry grapples with the dual challenges of sustainability and food production. The conversation begins with Lucy discussing her work with the Future Food Movement and how it has heightened her awareness of sustainable practices in NPD. We highlight that while packaging often steals the spotlight, the real impact is found in ingredient sourcing and production methods.
We then lay out the startling realities of global population growth and the increasing food production demands, pointing out that our current agricultural practices are insufficient for meeting future needs without exacerbating environmental damage.
We underscore the significant contributions of food production to global emissions and the essential, yet often overlooked, issue of food waste, especially in the UK.
The episode takes a practical turn with Lucy sharing detailed examples of how the industry can adopt more sustainable practices, from upcycled ingredients to regenerative farming methods and we also delve into the importance of seasonal diets and provide numerous resources for listeners who want to learn more, including the Future Food Movement and the Ellen MacArthur Foundation's Big Food Redesign Challenge.
We emphasise the importance of ongoing education and the need for industry-wide collaboration to foster real change and call on our listeners to share their insights and experiences to help expand the conversation on sustainability.
Timestamps:
[00:00] Introduction[00:02:19] – Why sustainability matters in the food industry [00:03:12] – Global food production and environmental impact[00:06:10] – The rising issue of food waste [00:08:19]– Overcoming barriers to sustainability [00:09:36] – Exploring upcycled ingredients and their benefits [00:10:47] – Diet shifts towards sustainability: The Live Well Die[00:14:41] – Real-world examples of sustainable practices [00:15:39] – Conversations with Debbie Wynn Stanley on innovative farming[00:16:29] – The role of procurement in sustainable NPD[00:19:23] – The impact of seasonality on ingredient choice [00:22:16] – Sustainable sourcing and freezing methods [00:24:38] – Inviting listener input and experiencesLinks and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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Amie Burke of IGD introduces us to the " Mmmake Your Mark" campaign, an innovative effort aiming to bridge gaps in the food and drink industries labour force by encouraging professionals to share their career experiences.
She highlights the toolkit available on the IGD website, offering practical resources for sharing stories online, particularly on LinkedIn and TikTok. Amie emphasises the importance of engaging younger audiences and showcases the campaign's collaborative success, notably through a viral "thunderclap" event, unifying industry players to tackle workforce challenges.
Our second guest, Amie Brown, shares her multifaceted career path at Coca-Cola Euro Pacific Partners, illustrating how viewing challenges as opportunities can lead to significant growth and progression. She recounts her determination to excel in field sales despite initial rejections and highlights how her tenacity and ambition have fuelled her success across various roles. Amie Brown’s journey underscores the importance of transferable skills and exploring diverse opportunities within a single company.
We reinforce the episode's central themes of inclusivity and diversity. We discuss the need for more flexible hiring criteria that value passion and transferable skills over rigid requirements and we also elaborate on the importance of visible role models, particularly women in senior positions, to inspire and empower others within the industry.
Together we discuss the significance of demystifying the food industry's wide range of career paths and the value of reverse mentoring and representation.
Our conversation also touches on broader industry challenges, including sustainability and the need for collaborative efforts.
This episode aims to motivate listeners to reflect on their own careers and consider participating in the "Mmmake Your Mark" campaign to contribute to a more inclusive and dynamic food industry.
Timestamps:
[00:00] Introduction[02:15] Amie Burke on the "Mmmake Your Mark" campaign[08:40] Toolkit resources for sharing career stories[12:30] Engaging with younger audiences on TikTok[16:45] Amie Brown's career journey at CCEP[24:50] The value of transferable skills and diverse experiences[30:00] Lucy and Amy on inclusivity and industry challenges[36:20] Success stories and the viral "thunderclap" event[42:10] Future goals for the "Mmmake Your Mark" campaign[48:15] Closing remarks and community call to actionLinks and Resources:
Link to Mmmake Your Mark Campaign: https://www.igd.com/Social-Impact/Articles/Mmmake-Your-Mark-campaign-toolkit/50316
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this enlightening episode, we delve into common problematic personalities that can derail meetings, coining them as meeting saboteurs.
We start by defining several classic saboteur archetypes, such as "the Dominator," "the Multitasker," "the Rambler," and more. Each type is dissected with care, exploring their typical behaviours and motivations.
Our discussion includes practical tips for managing these individuals — from setting ground rules and using visual aids to having pre-meeting conversations and employing techniques like the "Elmo" (Everybody Let's Move On) method. We emphasise the importance of preparation and setting clear agendas to keep meetings on track.
We also engage in self-reflection, humorously identifying with some of our own saboteur traits. We share personal anecdotes and effective strategies we’ve used in our own careers, making the advice relatable and actionable.
The episode wraps up with a call to action for listeners to reflect on their own experiences with meeting saboteurs and share which strategies have worked for them.
Timestamps
- [00:00] Introduction: Definition of meeting saboteurs
- [00:30] Amy and Lucy's backgrounds and the episode's purpose
- [01:37] Overview of different meeting saboteur personalities
- [02:37] The Dominator: Characteristics and management strategies
- [05:04] The Multitasker: Keeping them engaged and productive
- [09:31] The Rambler: Techniques to keep discussions on track
- [12:01] The Know-It-All: Balancing their input without overshadowing others
- [14:34] The Wet Blanket: Managing negativity and encouraging positivity
- [17:23] The Vacuum: Strategies to handle monopolisers
- [18:17] The importance of preparation and setting agendas
- [19:08] Final reflections and listener call to action
- [19:54] How to connect with Amy and Lucy for further support
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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We open the episode with an introduction to our guest, Kate Hall from The Full Freezer method who is a passionate advocate for reducing household food waste through innovative freezer usage.
As a seasoned author and influencer in sustainable living practices, Kate elaborates on her Full Freezer method that empowers individuals to better manage their meals using freezers as strategic tools.
Kate explains how freezing acts as a 'pause button' for ingredients that may otherwise spoil if left unused. She introduces practical techniques such as chopping vegetables like peppers before storing them flat in bags—facilitating quicker defrosting when needed spontaneously during meal prep.
The discussion then delves deeper into personalising freezer organisation based on individual cooking habits and challenges. By doing so, people can maintain flexibility in their diets while minimising wastage—a win-win for both wallets and planet earth!
Kate also shares her journey from how managing illness-induced meal planning struggles led her down this path towards becoming an influential figure advocating against unnecessary kitchen disposals to now becoming a successful business owner using her passion for improving food waste.
Timestamps
00:02 – Introduction to guests
05:10 – Importance of reducing household food wastage
12:45 – Introducing “Full-Freezing” methodology
20:30 – Dispelling myths regarding safe storage methods
27 :15– Role played by content creators/influencers shaping public opinion
-35 :40– Alignments necessary between brands/authenticity maintained throughout process
-42 :55– Encouraging listener engagement/reviews/community interaction
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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Welcome to another insightful episode of Oh for Foods Sake. Today, we're tackling the multifaceted nature of creativity in the food industry, inspired by Arne Dietrich’s quadrant model. Lucy introduces the model featuring four types: deliberate-cognitive, deliberate-emotional, spontaneous-cognitive, and spontaneous-emotional creativity.
Amy explains that creativity is not limited to artists and musicians but can also be expressed through methodical problem-solving, like using a VLOOKUP in Excel.
We illustrate deliberate-cognitive creativity through the example of developing a health-focused food product called "Supernatural’s." This type of creativity builds on existing knowledge and carefully iterates towards innovative solutions.
Moving on to deliberate-emotional creativity, we discuss how major events like COVID-19 shifted consumer behaviour and drove the creation of nostalgic products.
We emphasise the importance of emotional engagement and empathy in developing products that resonate with consumers.
Spontaneous-cognitive creativity, known for its "Eureka" moments, is exemplified through stories like the invention of the microwave. Despite appearing serendipitous, these discoveries often rest on a solid foundation of existing knowledge that allows for sudden, innovative connections.
Finally, we cover spontaneous-emotional creativity, the type most associated with artists and chefs. We share techniques to unlock this creativity, such as engaging in art or dance classes, and highlight the importance of allowing mental space for ideas to emerge organically.
Throughout the episode, we emphasise that everyone has the potential to be creative in their unique way and we encourage listeners to tap into their inherent creativity by exploring different approaches and giving themselves the space and permission to innovate.
Timestamps:
0:00 – Introduction to the Episode
1:19 – Explanation of Arne Dietrich’s Quadrant Model
2:08 – Deliberate and Cognitive Creativity
3:30 – Example: Developing "Supernatural’s"
5:01 – The Importance of Iteration in Creativity
6:37 – Using Data and Gap Analysis in Creativity
7:23 – Deliberate and Emotional Creativity
8:01 – Consumer Behaviour Changes During COVID-19
9:00 – Spontaneous and Cognitive Creativity
10:11 – Example: The Invention of the Microwave
12:12 – Spontaneous and Emotional Creativity
13:17 – Unlocking Creativity Through Extracurricular Activities
14:10 – The Neuroscience of Creativity
15:30 – Methods to Foster Creativity in Teams
16:20 – The Value of Diverse Thinking in Problem-Solving
17:30 – Conclusion: Embracing Different Types of Creativity
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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This week we are joined by Julianne Ponan, our special guest who is an allergy expert and the founder of Creative Nature.
Julianne recounts her personal experiences with food allergies and we discuss a harrowing anaphylactic incident involving ex-Love Island star Jack Fowler due to miscommunication about food safety on a flight.
The discussion transitions to the risks associated with peanuts and other allergen-containing products on airplanes. Julianne emphasises the need for airlines to adopt stringent measures to protect passengers with severe allergies. We also highlight positive steps taken by some airlines, such as Virgin Atlantic offering allergy-friendly snacks.
Julianne speaks on the importance of education and awareness, especially among children in primary schools. Lucy remarks that children tend to see allergies factually and without prejudice—an observation underscored by Julianne’s organisation, which offers allergy education programs to reduce bullying and promote understanding.
Listeners are invited to join the Oh For Foods Sake community Facebook group to deepen their engagement and share their experiences.
In closing, we encourage listeners to rate and review the podcast, helping to expand its reach and impact.
Timestamps
00:00 - Introduction and addressing technical difficulties
02:30 - Welcoming Julianne Ponan
05:45 - Julianne’s personal experiences with allergies
10:20 - The risks of peanuts and nuts on airplanes
14:00 - Positive airline safety measures and Virgin Atlantic's efforts
18:25 - Educational programs for children on allergy awareness
23:15 - The importance of advocating for allergy safety
28:00 - Julianne’s TED talk on living with allergies
35:10 - The impact of mislabelling and importance of clear “free from” labels
40:50 - Awareness and inclusivity in the food industry
45:30 - Julianne’s efforts to improve safety on a global scale
50:15 - Closing remarks and call to action: joining the community and rating the podcast
Links and Resources:
Julianne Ponan Ted X Talk: https://youtu.be/ZqSHMsQt7Yo?si=9kKiL0NyCv06lCxe
Juliane Ponan Website https://creativenaturesuperfoods.co.uk/
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this engaging and eye-opening episode, we begin by addressing the perception problem that plagues New Product Development (NPD) teams in the food industry.
We stress the significance of the NPD role, which other departments often misunderstand and undervalue. We share our frustration over common misconceptions and the unseen effort that goes into creating successful food products.
We talk about the delicate balancing act of cost versus quality. With the current economic climate, inflation, and supply chain issues, product developers face unprecedented pressure to maintain product standards while cutting costs.
We shed light on the complex decision-making process that involves adhering to regulations, staying profitable, and delivering consumer satisfaction.
The topic of ever-changing compliance and guidelines emerges next. With new additives, HFSS regulations, and nutritional standards constantly evolving, NPD teams must stay agile and informed. We touch on the environmental and sustainability concerns that add another layer of complexity to roles.
We emphasise the need for businesses to support their NPD teams in this regard, promoting sustainable practices without compromising on product quality.
Interpersonal skills and cross-functional relationship management are other focal points of the discussion. NPD professionals must wear many hats, from dealing with suppliers to working with the technical team and managing factory logistics. We argue that these skills are critical and often underappreciated in the industry.
Finally, we discuss the growing challenge of finding and retaining the right talent in NPD teams. We point out a worrying trend of professionals moving out of the industry or shifting to other roles due to mismatched expectations and a lack of awareness about the realities of an NPD career.
The episode concludes by urging businesses to offer better training, support, and representation for NPD at the board level.
Timestamps:
[00:00] Introduction: Importance of product development in the food industry
[00:37] Amy's perspective on undervaluation in NPD
[01:56] Lucy shares her experiences and challenges as a product developer
[03:44] Discussion on the complexity of product development
[05:03] Hidden aspects of NPD: Balancing cost vs. quality
[06:12] The pressures of cost management and quality control
[07:24] Division of responsibilities in NPD teams
[08:45] The custodians of quality: Role of NPD teams
[10:07] Tension between cost reduction and maintaining quality
[12:15] Ever-changing compliance and guidelines in the food industry
[14:33] Sustainability concerns and their impact on product development
[16:33] Showcasing the final product: The unseen chaos behind the scenes
[18:10] Managing cross-functional relationships and expectations
[18:51] The importance of interpersonal skills in NPD
[20:01] Mismatch between expectations and reality in NPD careers
[21:16] Addressing additional responsibilities placed on NPD teams
[22:33] The impact of economic downturns on NPD jobs
[23:33] Importance of support and representation for NPD teams
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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This episode explores the essence of market research within the food industry. We start by discussing how real-life context and the right methodologies are crucial in gaining accurate insights for decision-making. Jules highlights the limitations of relying solely on consumer feedback and stresses integrating this with practical, real-world contexts.
Next, we delve into the future of market research, touching on technologies that enable continuous consumer engagement and natural response collection. We discuss the importance of understanding both qualitative and quantitative data and how their integration can provide a fuller picture for making informed decisions.
We also discuss the broader context of consumers' lives, like seasonality, and its impact on their preferences.
Later, Jules shares her journey within the field of market research, emphasising her love for curiosity and working from the agency side. She talks about the merger of Cambridge Market Research with Good Sense Research and introducing new product testing techniques.
We wrap up the episode by emphasising the importance of understanding the audience context in qualitative research, particularly for products and packaging development. Ethnographic research is spotlighted for its ability to capture natural consumer behaviours, while the continuum from qualitative to quantitative research is explored to ensure a holistic approach to understanding market needs.
Timestamps:
00:03:45 Real-life context in market research and its significance.
00:08:22 Integrating consumer feedback with practical considerations.
00:12:10 Future directions in market research technology.
00:16:55 Continuous consumer engagement and "closeness community."
00:21:30 Seasonality and its effect on consumer preferences.
00:26:15 Jules Green's career journey and role at Good Sense Research.
00:30:45 Qualitative vs. quantitative research: Definitions and applications.
00:37:00 The need for context in research findings.
00:42:20 Ethnographic research methods explained.
00:47:55 Jules Green's insights on affordable fruit-flavoured lollies.
00:52:00 Final thoughts and importance of expert interpretation in research.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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This episode explores the holistic approach to project management in the food industry. Georgina Earing and Lucy Wager highlight the significance of stakeholder management, sharing their own experiences and strategies for overcoming barriers and keeping team members focused on project goals. Georgina also talks about her personal growth and the new skills she's developed in her role as a product development manager at Simply Lunch.
Simply Lunch’s significant expansion, new working policies, and digital transformation efforts take centre stage. Georgina emphasises the importance of effective communication and engaging team members during these periods of change. Lucy underlines the challenge of maintaining engagement and awareness about new systems within a team.
Sustainability is a key theme, with Georgina detailing Simply Lunch’s initiatives such as removing beef from their ingredient selection to reduce carbon emissions, sourcing local produce, minimising single-use plastics, and partnering with regenerative farms for their plant-powered product range.
Our discussion moves towards the intricate balance between convenience and health in food offerings and the challenges of using specific ingredients. We address the emotive language surrounding ultra-processed foods and the practical aspect of managing ingredient lists for both health and commercial viability.
Georgina also shares her career trajectory, from her public health and nutrition background to her role at Simply Lunch, demonstrating the value of transferable skills in product development. We finish by discussing the importance of continuous learning and adaptation, particularly in stakeholder management and effective communication.
Timestamps
02:30 Discussing stakeholder management and overcoming barriers
07:50 Georgina's journey and new skills in product development
13:20 Simply Lunch’s expansion and digital transformation
20:45 Importance of communication during periods of change
26:35 Lucy’s experience with new system implementation challenges
32:20 Simply Lunch’s sustainability initiatives
40:15 Balancing convenience and health in food offerings
48:30 The role of specific ingredients in product development
55:45 The significance of transferable skills in career growth
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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This episode is packed with actionable tips and strategies designed to help food industry professionals streamline their workflow and enhance productivity.
With the industry's fast-paced environment and ever-growing demands, effective time management becomes pivotal to sustaining a rewarding and fulfilling career.
Drawing from our personal experiences and expertise, we discuss how to prioritise tasks, the concept of time blocking, and ways to overcome procrastination.
We begin by discussing the overwhelming nature of extensive to-do lists and provide insights into how breaking these lists into smaller, prioritised tasks can create a more manageable workflow.
We introduce the Pomodoro Technique, explaining how concentrated, timed work intervals can significantly boost focus and efficiency.
We also touch on the importance of giving oneself mental breaks, the concept of "eating the frog" (tackling the most dreaded task first), and the reality of estimating task durations accurately.
We also emphasise the need to balance creative headspace with day-to-day responsibilities, ensuring both creativity and productivity.
Timestamps:
- [00:00:00] Introduction to the summer rewind and the importance of time management.
- [00:02:06] The challenge of working alone and managing time in a hybrid work environment.
- [00:03:22] Basics of prioritizing tasks and organizing to-do lists.
- [00:06:10] Overcoming overwhelming feelings with segmented to-do lists.
- [00:07:39] The impact of procrastination and methods to combat it.
- [00:09:00] Sponsor acknowledgments and appreciation for Dama Ingredients and Simply Lunch.
- [00:10:45] Introduction to the Pomodoro Technique and its benefits.
- [00:12:03] Importance of time blocking and focusing on creative headspace.
- [00:15:27] Strategies for prioritizing and categorizing tasks.
- [00:16:41] The do-delegate-ditch technique for effective task management.
- [00:17:29] The concept of "Eating the Frog" and tackling most-dreaded tasks first.
- [00:18:51] Closing remarks and reflections on time management strategies.
procrastination, food business, work-life balance, project management.
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this episode, we have an in-depth discussion about emotional intelligence and why it's becoming increasingly important in the food industry.
The term Emotional Intelligence was first coined by Daniel Goleman in the 1990s and is defined as "the ability to understand, use, and manage your own emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict."
We talk about how people with high emotional intelligence tend to be better at their jobs than those with just a high IQ, because EQ enables you to understand and work with your own emotions while also being empathetic to others' feelings.
We also discuss using emotional intelligence to be aware of emotions and measure responses rather than just reacting and we cover the personal and professional benefits of being emotionally intelligent and why it's so relevant in the high-stress food industry.
Timestamps:
00:00 - Episode introduction
02:09 - Definition of emotional intelligence
03:17 - High EQ vs. high IQ in the workplace
05:37 - Evolutionary reasons for emotions; using EQ to manage responses
08:32 - Benefits of emotional intelligence for individuals and teams
10:18 - Lack of EQ in food industry leadership
12:46 - Top tips for improving emotional intelligence
17:08 - Personalised nature of EQ and its broader impact
17:37 - Episode wrap-up
Links and Resources:
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this episode, we explore the concept of growth mindset and why it's so important in the food industry. We start by defining the difference between a fixed mindset and a growth mindset, and how they can impact our success and happiness at work.
We share some personal examples of times when we've struggled with a fixed mindset, such as Amy’s aversion to competitive sports and Lucy's childhood disappointment with not being able to read and write immediately.
We then discuss how a growth mindset is essential for thriving in the fast-paced and ever-changing world of food product development.
When projects don't go as planned or products fail to launch, it's crucial to view these setbacks as learning opportunities rather than failures.
We also emphasise the importance of actively seeking out feedback, even if it's scary or not what you want to hear, in order to continuously grow and improve.
Throughout the episode, we provide practical tips for developing a growth mindset, such as reframing challenges as puzzles to be solved, being patient with yourself when learning new things, and letting go of the need to be perfect.
We also discuss how leaders can foster a growth mindset culture within their teams by encouraging risk-taking, providing a safe space for failure, and regularly reflecting on learnings from past projects.
Timestamps
00:00 Intro
02:24 Definition of growth mindset vs fixed mindset
04:23 How a growth mindset affects children's learning
05:29 Switching between fixed and growth mindsets
08:33 Perfectionism as a fixed mindset trait
09:15 Handling criticism and feedback
11:32 How growth mindset manifests in the food industry
13:10 Sponsor break
14:13 Importance of reflecting on project learnings
15:16 Practical tips for developing a growth mindset
17:12 Fostering a growth mindset culture in your business
18:06 Wrap-up and outro
Links and Resources
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this episode, we dive into the topic of perfectionism and how it can be both a blessing and a curse in our careers and businesses. We share our own experiences of striving for perfection and how it has sometimes held us back from taking risks and trying new things.
We discuss how perfectionism can be a comfort zone and how it can prevent us from focusing on the things that really matter for our growth and development.
We offer some practical tips for letting go of perfectionism, including starting small by letting go of little things, finding perspective by recognizing that no one is perfect despite what social media may portray, and trying new things even if we're not going to be good at them right away.
We also emphasise the importance of being kind to ourselves and talking to ourselves like we would to a child who is learning something new.
Throughout the episode, we remind you that done is better than perfect and that it's okay to not have everything figured out all the time and we encourage you to take a step back and recognise when perfectionism may be holding them back and to find ways to let go and embrace imperfection.
Timestamps
00:00:00 - Introduction and background on the topic of perfectionism
00:02:16 - Lucy and Amy share their experiences with perfectionism in their careers
00:05:40 - How perfectionism can hold us back and prevent us from focusing on what really matters
00:07:44 - Sponsor break
00:09:03 - The importance of recognizing when perfectionism is holding us back
00:10:08 - Top tips for letting go of perfectionism
00:13:12 - Trying new things and being okay with not being perfect at them right away
00:15:32 - Wrap-up and encouragement for listeners to let go of perfectionism
Website Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
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In this episode of "Oh for Food Sake," we engage in a thought-provoking discussion with guests April Dear and Kirsty Henshaw about their experiences in the food industry.
The conversation covers a wide range of topics, from the challenges of starting a business and dealing with personal setbacks to the importance of redefining success and finding happiness in both work and life.
April and Kirsty share their inspiring journeys, highlighting the determination and resilience required to overcome obstacles and achieve success at a young age. We also delve into the challenges of balancing parenthood with demanding careers and the importance of finding supportive employers and building strong support systems.
Our guests discuss their own experiences with therapy and the role it plays in building confidence and showing vulnerability in the workplace. We also explore the concept of personal branding and the importance of being genuine and authentic in portraying oneself.
Our guests share their passions for empowering the next generation in the food industry, discussing initiatives such as advertising job roles to students, supporting women returning to work after having a child, and providing mentoring opportunities and also highlight the need for more education on nutrition and food in schools.
We emphasise the importance of resilience, determination, and focusing on one's strengths in the face of setbacks. The conversation also touches on the value of self-awareness, emotional intelligence, and understanding one's own strengths and weaknesses in career development.
Key points from the episode
Introduction and welcoming guests April Dear and Kirsty HenshawApril Dear shares her journey from working in kitchens to managing a team at AsdaKirsty Henshaw discusses starting her business and the challenges facedBalancing successful careers with being parents and finding support systemsRedefining success and finding personal happiness and satisfaction in work and lifeThe journey to leadership and the transition from doing tasks to leading a teamThe importance of therapy in building confidence and showing vulnerability in the workplaceBuilding a genuine personal brand and the importance of authenticityRedefining failure and focusing on small successes amid setbacksEmpowering the next generation in the food industry through advertising job roles, supporting women returning to work, and mentoringThe need for more education on nutrition and food in schoolsPersonal experiences of failure and the determination and resilience needed to overcome tough situationsUnderstanding one's strengths and weaknesses in career development and the value of self-awareness and emotional intelligenceClosing thoughts and wrap-upWebsite Link: https://ohforfoodssake.co.uk/
FB Link: https://www.facebook.com/groups/ohforfoodsake
LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/
You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/
For industry consulting from Lucy, connect with her on Instagram or LinkedIn.
Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.
See you next time!
KEYWORDS:
Foodconsultant, foodindustrycoach, foodindustry
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