Oh For Food's Sake
A podcast by Amy Wilkinson, Lucy Wager - Thursdays
182 Episodes
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Building a brand with purpose with Tor Hunt-Taylor from The Collective
Published: 19/12/2024 -
How was your year? 3 questions to reflect on 2024
Published: 12/12/2024 -
On The Road with Lucy: Feeding the Future at IFST 2024
Published: 05/12/2024 -
Transformative Leadership in Sustainability: Fran Haycock's Journey at Greencore
Published: 28/11/2024 -
Bringing Food Manufacturing into the Digital Age with Mezze
Published: 21/11/2024 -
Embracing Leadership: How to Succeed and What to Avoid in Food Industry Management
Published: 14/11/2024 -
Transforming Procurement: Streamlining Processes and Supplier Engagement with Michelle Bailey
Published: 07/11/2024 -
The Future of Food: Sustainability in New Product Development
Published: 31/10/2024 -
The "Mmmake Your Mark" Initiative: Inspiring Careers in Food and Drink
Published: 24/10/2024 -
Dealing with Difficult People in Meetings
Published: 17/10/2024 -
Reducing Food Waste: Kate Hall’s Freezer Strategies and Influencer Insights
Published: 10/10/2024 -
Stimulating Creativity: Techniques to Boost Innovation
Published: 03/10/2024 -
From Anaphylaxis to Advocacy: Julianne Ponan on Allergy Education
Published: 26/09/2024 -
The Hidden Struggles of Food Product Developers
Published: 19/09/2024 -
From Qualitative Insights to Quantitative Data: a Balanced Approach to Market Research
Published: 12/09/2024 -
From Nutritionist to Product Development Manager: Georgina Earing’s Journey
Published: 05/09/2024 -
Summer Rewind - Time Management
Published: 29/08/2024 -
Summer Rewind - Emotional Intelligence
Published: 22/08/2024 -
Summer Rewind - Why Your Mindset Matters At Work
Published: 15/08/2024 -
Summer Rewind - Letting Go Of Perfectionism
Published: 08/08/2024
Oh For Food’s Sake unravels the challenges faced when working in the food industry whether you are in an employed role or a business owner. We are your hosts, Amy Wilkinson and Lucy Wager and offer you a new discussion drawn from our own experiences in the industry from stress, burnout and resilience to working with retailers, setting up on your own and much more. There will also be guest interviews from our food industry network to explore these challenges further giving you a comprehensive offering of stories, tips and advice through this rewarding industry.
