The Fearless Foodie Podcast

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 a...

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 import...

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 manag...

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 e...

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 mu...

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 o...

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 abou...

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 resear...

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 d...

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...

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 ch...

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 di...

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 ou...

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...

In this week's episode we are joined by our special guest Dave Christie to discuss his multifaceted journey in the business world.  We kick things off by talking about the different ways social support manifests for entrepreneurs, from Facebook groups to in-person meetups.  Dave draws on personal anecdotes, including his mischievous school days, where he paid younger students to buy snacks from hi...

The episode begins with an insightful discussion on the long-term benefits of coaching—not just as a one-time intervention but as an essential part of cultivating a high-performing team culture. We elaborate on how integrating coaching into team practices can lead to significant improvements in communication, trust, and mutual respect among team members.  High-performing teams are a central focus...

We delve into the critical topic of career transitions within the food industry. Starting by discussing the importance of staying connected to food, even as you might move away from hands-on kitchen roles. We point out the rapid pace of new product development and the pressure chefs face to innovate quickly, often without enough time for thorough research. Will provides an insider look at his care...

We begin the episode with a warm welcome, setting the stage for a discussion on how to effectively onboard new talent in the food industry. We address the talent crisis and the necessity of nurturing the available workforce. We share an anonymous story from a listener who faced isolation and lack of support during her placement year which leads into a broader conversation about the importance of s...

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 recommendatio...

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...

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 immens...

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...

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 the...

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 l...

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 A...