Oh For Food's Sake
En podcast af Amy Wilkinson, Lucy Wager - Torsdage
Kategorier:
197 Episoder
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From Farming to Influencing with Milly Fyfe
Udgivet: 8.2.2024 -
5 ways to be a Fearless Foodie
Udgivet: 1.2.2024 -
How Category Managers can help save the planet with Charlie Derra
Udgivet: 25.1.2024 -
Why post launch reviews shouldn't just be a tick box
Udgivet: 18.1.2024 -
Turning uncertainty into competitive advantage, with John Stapleton (Part 2)
Udgivet: 11.1.2024 -
Turning uncertainty into competitive advantage, with John Stapleton (Part 1)
Udgivet: 4.1.2024 -
Why you should ditch the New Year’s resolutions for a happier year ahead
Udgivet: 28.12.2023 -
Navigating Non-Compete Clauses: A Cautionary Tale
Udgivet: 21.12.2023 -
Suzanne Coombes Asda Technical Manager
Udgivet: 14.12.2023 -
Tapping into your suppliers know-how
Udgivet: 7.12.2023 -
Speaking the Same Language: How Profiling Tools can help teams come together with Donna Ward-Higgs
Udgivet: 30.11.2023 -
Unlocking Success Skills: The Power of Soft Skills in the Workplace
Udgivet: 23.11.2023 -
Adulting in the Food Industry with Ellie Brook
Udgivet: 16.11.2023 -
Conquering Imposter Syndrome with Neuroscience
Udgivet: 9.11.2023 -
From Music to Microbiology: Exploring Food Safety with Danny Franklin
Udgivet: 2.11.2023 -
Self-Coaching for Career Success: Affordable Strategies to Thrive
Udgivet: 26.10.2023 -
Breaking Barriers in the Food Industry: Ayisha Koyenikan’s Inspiring Journey and commitment to uplift the next generation
Udgivet: 19.10.2023 -
Mastering the New Product Development Process: Boosting Careers and Business Efficiency
Udgivet: 12.10.2023 -
Unlocking Innovation: Human-Centered Business Growth with Neil Sykes
Udgivet: 5.10.2023 -
Conquering Performance Anxiety for Success: Mind and Body Tips
Udgivet: 28.9.2023
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.
