Oh For Food's Sake

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.Timestamps00:00 - 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 2024Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

The episode 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 Stamps0:00 Intro to Episode1:20 OFFS Music Intro2:02 Bobby Intro11:28 Lucy talking about morning session12:08 ROQUETTE on conference13:41 Max Grell from Blakbear16:58 Tracegains 25:14 Sponsor talking26:49 Daria on conference29:14 Susan Arkley31:15 Ruth Dolby33:19 Mezze Ad33:41 Lucy intro to Chris Elliot34:39 Chris Elliot Talk49:00 Lucy intro to Nik Watson49:17 Nik Watson on conference51:05 Nik Watson Talk1:07:00 Lucy End of EpisodeLinks 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!

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/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 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/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!