Oh For Food's Sake

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

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

Laoise Casey's career story is a testament to the power of following one's gut and being persistent. Starting as an HR manager, she was spurred by her father's illness to reconsider her life's direction. After a year of reflection and budgeting, she enrolled at the Leiths School of Food and Wine in London to formalise her passion for cooking. Despite initial fears and uncertainty, she found immense joy and fulfilment in the culinary world.Laoise’s journey wasn't easy. She faced difficulties getting journalists to take her seriously, but her determination paid off when she landed a weekly recipe column with the Evening Standard. Her transition involved working part-time in gastropubs and honing her skills under influential chefs like Robin Gill. Laoise’s love for the restaurant environment and rapid adaptation to its high-pressure demands are genuinely inspiring.Laoise’s story is a powerful example of this principle in action, emphasising the importance of not overthinking and just seeking new opportunities. We also discuss the crisis of talent in the food industry and the importance of recognising and utilising transferable skills from non-food backgrounds. Laoise's work with Plate Up, a recipe food app, speaks to her passion for making food accessible and enjoyable for everyone.Throughout the episode, we offer practical advice for those looking to make a career change, stressing the value of listening, learning, and seeking help from others. We encourage you to embrace your passions and not shy away from the hard work that comes with any significant transition.Timestamps00:01: Introduction05:15: Laoise recounts her early career in HR and the personal crisis that changed her path12:45: Pursuing formal culinary training at Leiths School of Food and Wine18:20: Working part-time in restaurants and adapting to the kitchen environment23:00: Securing a column at the Evening Standard and the importance of persistence35:10: Discussing the crisis of talent in the food industry and recognising transferable skills40:00: Practical advice for making a career changeLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

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

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

In today’s informative episode, we tackle the topic of project management for product developers. We explore how project management can often be daunting for many entering the field, emphasising that while core development skills are crucial, effective project management is also essential for successful product launches. We also discuss the benefits of using modern tools over traditional methods like Excel to improve efficiency and distribute workload among teams more effectively.Lucy shares her natural affinity for project management and suggests that while not everyone will share this inclination, understanding and handling the complexities of project management are vital. Amy adds that organisational awareness and proper system support can alleviate the perceived burden from product developers.We mention specific tools like Monday.com, and ClickUp that can assist product developers in managing projects more effectively. Project management is not just a role but also an opportunity to oversee a product’s journey from concept to launch, which can be highly rewarding.Timestamps- [00:01:00] Introduction to project management challenges in product development.- [00:02:11] Discussing the core skills needed beyond 'foodiness'.- [00:04:15] The importance of communication and soft skills in project management.- [00:10:12] How using specific tools and software can aid project management.- [00:14:55] Educational discussion on the implementation of project management in businesses.- [00:18:53] Highlighting the privilege of managing a project from start to finish.- [00:20:27] Introduction to the NPD Fundamentals course.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In this captivating discussion, Mario Hupfeld demystifies the sophisticated technology developed at Nemis Technologies, designed to detect live bacteria through light emission. Uncover how this method provides quicker results and why it's pivotal for food safety. The episode also unveils the highly anticipated collaboration and webinar with Bill Mauler, co-producer of "Poisoned: The Dirty Truth About Your Food," promising to be a game-changer in the industry, and shares insights into the necessity for continuous education within the food industry.We delve into the challenges and needs for advancing preventive measures in food production, underlining the significance of making complex scientific processes accessible and exciting for all industry stakeholders. We spotlight how Nemis Technologies is not just innovating but also empowering with the launch of the Nemis Academy and expansion into the UK market, thereby equipping professionals with the knowledge and tools to enhance food safety.Timestamps- 00:00 - Introduction to Mario Hupfeld and Nemis Technologies- 03:15 - Explanation of technology detecting live bacteria- 10:45 - Importance of environmental monitoring in food safety- 21:30 - Upcoming webinar and documentary discussion- 35:00 - Challenges in current food safety testing methods- 47:50 - How Nemis Technologies is advancing food safety educationLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

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

We kick off this episode with insights from the 80/20 principle, drawing from Richard Koch's book. We discuss Amy’s initial misunderstandings and how a correct grasp has improved her work strategies, especially emphasising the use of Pareto Charts in business contexts. We also discuss Lucy’s practical experiences and individual adjustments toward applying the 80/20 rule. Together, we engage in a lively and educational back-and-forth that covers using the principle in team settings, personal productivity, and stress management.We discuss various personal adjustments and professional strategies that have profoundly impacted our effectiveness and satisfaction. Amy uses relatable anecdotes from her business and personal life to highlight the increased efficiency and reduced stress from applying the 80/20 rule. Lucy discusses her renewed approach to time management, which has clarified her productivity and allocation efforts toward high-value activities.We end the episode by asking you, the listeners, to consider parts of your lives where the 80/20 principle could be instrumental.  Timestamps- [00:00:00] Introduction to the 80/20 principle- [00:01:32] Explanation of what 80/20 means in practical terms- [00:03:17] Discussion on Pareto charts and their relevance in business- [00:06:26] How recognising team strengths applies to the 80/20 rule- [00:10:20] Insights into leadership and delegating effectively- [00:13:03] Lucy shares her method for tracking time and its benefits- [00:16:22] Personal life strategies using 80/20 for stress reduction- [00:19:24] The impact of selective relationships on personal peace- [00:24:00] Final thoughts on the broader implications of the 80/20 rule  Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Today, we are thrilled to welcome Rachel Chatterton, a food industry trailblazer who has been pivotal in Holland & Barrett’s major transformation. Rachel shares her experiences at H and B, where she’s helped add quality years to life through sustainable and ethical sourcing of food products. She reveals how the company switched from a vitamin-heavy assortment to offering an expansive range of nutritious foods by cultivating a driven and dynamic food development team. Rachel also discusses her impressive career journey, from starting at Sainsbury's to opening Starbucks's reserve store in Milan. We delve into the personal strategies she employs to balance the demands of a high-profile role with personal well-being and why their new adaptogenic kombuchas have wowed consumers. To finish, Rachel hints at the upcoming store refits designed to make H and B a destination for both health and hospitality on the high street. Timestamps:- 00:02:50 – Rachel's food industry background and transition into Holland & Barrett- 00:08:15 – Discussing the 360 new food lines at Holland & Barrett- 00:13:40 – The strategic role of stock holding and quick testing methods- 00:18:25 – Engaging people and sharing a vision in food development- 00:24:10 – Amy and Lucy’s insights on work-life balance in the food industry- 00:33:00 – Consumer uptake and the future of Holland & Barrett in retail- 00:42:55 – Rachel expressing thanks and final thoughts on networking in the food industry- 00:47:30 – Hosts Amy and Lucy offer final anecdotes and encouragement to listeners  Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Charlie Jenkins joins us as we explore the significance of a safe space for neurodiverse employees in the food industry. Throughout the episode, Charlie recounts their personal experiences with autism, from the struggles of asking clarifying questions to finding a role that complements their unique abilities. We commend Charlie's self-discovery and applaud Asda's exemplary support for neurodiverse and disabled employees. We offer insights into the distinctions between common human behaviours and neurodiverse traits while acknowledging influencers' roles in raising autism awareness. An essential conversation revolves around accommodating flexible working and recognising productivity benefits when a workplace embraces neurodiversity. Furthermore, advice is shared on fostering a workplace culture of equity and individual accommodation. Timestamps- 00:04:15 - Charlie discusses the challenges of asking questions in the workplace.- 00:10:30 - Journey of embracing autism and finding suitable work roles.- 00:17:50 - Recognition of Asda's exemplary workplace accommodations.- 00:24:00 - Discussion on misconceptions surrounding neurodiversity.- 00:33:15 - Personal experiences with autism authenticity in the workplace.- 00:42:10 - Benefits of flexible working arrangements for neurodiverse individuals.- 00:50:05 - Advice for incorporating neurodiversity in work settings. Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

Join us this week as we sit down with Ellie Vince to explore her journey with dyspraxia. After facing difficulties with tasks such as reading aloud and coordination, Ellie was diagnosed with dyspraxia, leading to the need for specialised equipment in her job. Ellie's initial hesitation in disclosing her condition at work transitions into impactful advocacy, demonstrating how employers can better understand and support employees like her.We discuss the statistics highlighting the prevalence and misunderstanding of dyspraxia among UK adults and stress the importance of inclusivity at the workplace through thoughtful accommodations. Furthermore, we dissect how hiring processes and workplace cultures can become more supportive of neurodivergent individuals, such as by providing training, designating mentors, and promoting awareness.Ellie also shares her academic journey, professional aspirations, and how her neurodivergence complements her creative learning style. We emphasise the significance of sharing experiences and fostering open discussions about neurodiversity to reduce stigma and embrace differences. Timestamps:- 00:05:45 - Ellie Vince's academic challenges with dyspraxia- 00:12:34 - Revealing dyspraxia at work and advocating for inclusivity- 00:24:50 - Strategies for businesses to support neurodivergent employees- 00:37:19 - Embracing neurodiversity in recruitment processes and workplace environments- 00:51:03 - Importance of raising awareness and fostering safe spaces for discussions- 01:08:57 - Ellie's aspirations and joy in finding a supportive workplace Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

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

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

Helena Field joins us this week to explore the realities of a demanding career in food operations. Starting her day with self-care at the gym, Helena emphasises how setting aside personal time has improved her management capabilities and mental health. She recounts her experience rotating through various Cranswick departments, from the abattoir to new product development, and the valuable lessons she learned. Despite her young age and being a woman in a traditionally male-dominated field, Helena identifies her grit and her employer's support as pivotal to her success.We discuss the dynamic between operations and NPD teams, the essence of empathy in high-stress environments, and the art of concise meetings. Dissecting the emotional challenges of launching a new factory, managing diverse emotions across departments, and the importance of clear communication and motivation among large teams. If you would like to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry! Timestamps:- [00:02:30] Introduction to Helena Field and self-care practices- [00:10:15] Insights into Helena’s career journey with Cranswick- [00:18:00] The pivotal meeting strategies in operations- [00:27:10] Work-life balance and managing stress as a leader- [00:35:20] Challenges of new factory setup and evolving in leadership- [00:44:05] Communication and motivation in the food industry- [00:52:30] Closing thoughts and ways to connect with the host and guest Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

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

This week, Kara Webb and Clare Otridge will join us to discuss AI technology in the food industry. This episode begins with a discussion about GPT-4's token prediction, laying the groundwork for understanding the potential of AI in our daily operations. We discuss AI's role in streamlining processes. Issues such as data security and potential misuse of technology. We delve into the ethics of AI, the risk of "fake content" generation, and the balance needed between human creativity and machine efficiency.Kara and Clare guide us through understanding emotional analysis in market research, the potential for AI in lie detection, and how tech tools, though slow to gain traction in the food industry, can amplify productivity and foster innovation. We discuss the urgent need for upskilling in the food industry as we navigate these technological advancements. If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry! Timestamps- 00:02:40 - Introducing Kara Webb and Clare Otridge and the topic of AI in the Food Industry.- 00:07:15 - How GPT-4 predicts tokens and its impact on the industry with Karolyn Webb.- 00:12:03 - Real-world examples and limitations of GPT-4 shared by Clare Otridge.- 00:18:50 - Exploring AI integration in Microsoft's ecosystem and the food industry at large.- 00:24:28 - Discussing AI's role in recipe automation and repetitive task management.- 00:30:22 - Ethical considerations and human oversight in the age of data-driven AI.- 00:38:49 - Emotional interpretation in AI and minimization of survey biases.- 00:47:10 - Appreciation for sponsors, the continuous value of human content, and the power of AI in market research.- 01:01:45 - The strategic development and deployment of Chat GPT by OpenAI.- 01:07:56 - Anticipated changes with AI in drug discovery and the attention economy.- 01:12:40 - Closing thoughts on tech tools, AI potential, and advancing with a human-centric approach. Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

This episode delves into the uncomfortable topic of failure and its association with negativity. We emphasise the fear of failure and its impact on decision-making and progress in the food industry. We discuss the emotional toll of failure and its relationship with shame and disappointment, highlighting the importance of acknowledging and accepting the feelings that arise.Stressing the significance of reframing failure as feedback and as a pivotal part of the journey to success, we draw attention to renowned individuals who have experienced failure on their path to success, illustrating how failure can serve as a catalyst for growth and innovation.Through our conversation, we spotlight the necessity of a growth mindset, resilience, self-compassion, and the ability to learn from failure in the ever-evolving food industry. We encourage you, our listeners, to embrace failure, take risks, and not be paralysed by the fear of what others may think.If you want to be involved in the next recording session with us, you can reserve your place HERE – it’s a lovely session to network, ask questions and talk about the food industry!Timestamps- 00:00:00 - Introducing the concept of using failure as a source of fuel for success- 00:08:11 - Reflecting on personal experiences of failure and the emotions they evoke- 00:15:03 - Steps to acknowledge and accept failure without denial- 00:18:02 - Revisiting the relationship between mindset and resilience in the face of failure- 00:21:15 - Embracing a fearless attitude and the importance of taking risks- 00:22:55 - Concluding thoughts and expressions of gratitude to the audience and sponsorsLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.For further support with industry coaching and facilitation from Amy, find her on Instagram or LinkedIn.See you next time!

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

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