Oh For Food's Sake
En podcast af Amy Wilkinson, Lucy Wager - Torsdage
Kategorier:
197 Episoder
-
Ultra-Processed Foods: Separating Fact from Fiction with a Registered Nutritionist
Udgivet: 27.6.2024 -
Streamlining Product Development with Stage Gate in the Food Industry
Udgivet: 20.6.2024 -
Recipe Development and Career Transitions with Laoise Casey
Udgivet: 13.6.2024 -
Clear is Kind: The Importance of Honest Feedback at Work
Udgivet: 6.6.2024 -
Ultra processed Foods, a personal journey and what it means for the food industry
Udgivet: 30.5.2024 -
From Idea to Launch: Mastering Project Management in Product Development
Udgivet: 23.5.2024 -
Revolutionising Food Safety: How New Testing Technologies are Changing the Industry
Udgivet: 16.5.2024 -
Bold Moves: Thriving Amidst Risk Aversion in Food Industry New Product Development
Udgivet: 9.5.2024 -
Work Smarter, Not Harder: Leveraging the 80/20 Rule in Everyday Life
Udgivet: 2.5.2024 -
The Big Leap: Holland & Barrett's Food Innovation Journey with Rachel Chatterton
Udgivet: 25.4.2024 -
Autism in the Workplace: Charlie Jenkins' Story of Strength and Adaptation
Udgivet: 18.4.2024 -
Finding Your Fit: Neurodiversity and the Job Market with Ellie Vince
Udgivet: 11.4.2024 -
Rethinking Normal: Celebrating Neurodiversity in the Food Industry
Udgivet: 4.4.2024 -
Neurodivergence - It's not just a Trend
Udgivet: 28.3.2024 -
Rising Through the Ranks: Helena Field on Leadership in Food Operations
Udgivet: 21.3.2024 -
Crisis Averted: Navigating the Storm in the Food Industry
Udgivet: 14.3.2024 -
Using AI in the Food Industry with Grounded Research
Udgivet: 7.3.2024 -
Using failure to your advantage
Udgivet: 29.2.2024 -
Insights on Food Entrepreneurship and Evolving with Jason Gibb
Udgivet: 22.2.2024 -
Productivity Hacks
Udgivet: 15.2.2024
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.
