Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way? 

We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our Stress Bucket download which will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques.

If you have thoughts on stress and working in the food industry, head on over to our Facebook page to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow. 

Timestamps

[0:48] Today’s topic: A deep dive on stress management 

[1:33] The food industry is a stressful business!  

[3:03] Measuring stress levels in the workplace 

[5:10] Pressure vs. stress: At what point does stress become unhealthy?  

[6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person

[9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives 

[11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on 

[15:14] Trying to cope with stress by turning to alcohol and food 

[17:30] Other stress-related illnesses that you might experience

[18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket 

[20:47] Noticing patterns around stress

[22:48] Learning to accept your negative thoughts and building up your resilience

[23:50] We crave dopamine, but it’s not necessarily good for us

[25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress 

[27:00] The difference between the stressor and the stress and getting rid of stress from your body

[28:43] What we do to manage stress 

[32:52] You need to make time for fun and time for yourself 

[35:04] Other resources you can use to combat stress

Links and Resources

Amy's 4 stress busting strategies download

Dopamine Nation book

Burnout: Solve Your Stress Cycle book

The Stress Management Society

British Association for Counselling and Psychotherapy

Happy Mind, Happy Life Podcast with Dr Rangan Chatterjee

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. 

We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies ! 

If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode. 

Timestamps

[0:47] Today we’re talking about quality management! Why does quality management matter? 

[1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry

[4:52] Our definition of a quality management system 

[5:17] The three core areas of quality management: Quality, safety, legality

[8:35] Quality management isn’t super interesting…but it is really important 

[10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run 

[12:34] There’s a difference between a BRC certification and accreditation? Yes! 

[13:52] Quality management prevents mistakes before a product leaves the manufacturer's building 

[15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business 

[16:48] The pressure of working in the technical department of a food manufacturing business 

[18:45] How quality management can lower business costs and improve your credibility

[20:25] Why your food business should have a QAS: A Quality Attribute Sheet 

[22:53] You need to consider in which countries your product will be sold 

[24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow

[26:31] Top tip: Always check for GFSI standards on imported products

[27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate!  

[30:50] What’s the difference between a product withdrawal and a product recall? 

[32:20] Please let us know what you think of these more technical podcast episodes!  

[33:15] Your career becomes richer if you start asking questions and getting involved with other departments 

Links

Our Quality Management Course on Young Foodies

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

On this episode of Oh For Food’s Sake, we interview Kirsty Barden, a Business Development Manager at MDS, a scheme set up in 1986 to train the next generation of employees in the food industry. 

Kirsty starts out by explaining how she got into the MDS programme after graduating with a degree in Forensic Science. She then moves on to tell us about her current role at MDS and the experience that graduates have during their time on the programme, which includes support from the MDS organisation and the chance to make a real difference to the food industry as a whole. She also shares exciting news about a new government grant that will fund apprenticeships on the MDS programme for trainees that don’t have a degree.

Later, we talk with Kirsty about some of the benefits of working in the food industry, from having a satisfying job with real career progression, to being part of an industry that’s highly resistant to fluctuations in the economy. We wrap by learning how to apply for the MDS programme and where to go for further information. 

If you enjoyed listening to this interview and want to raise awareness of the career opportunities available in the food industry, please share this episode on your social media profiles. 

Timestamps

[0:47] We introduce special guest Kirsty Barden 

[1:25] Kirsty explains how she started working with MDS and her transition into a procurement and NPD

[3:21] Kirsty’s switch into education and a freelance role back with MDS that clicked

[5:10] How Kirsty’s story resonates with us

[5:57] How closely does your education need to reflect your interests and relate to your career?  

[7:48] Kirsty dives in to explain the background and objectives of the MDS graduate programme

[9:15] What does the MDS graduate programme look like today?  

[9:55] A fantastic statistic about the MDS programme and what graduates receive when they complete their two years at MDS

[10:42] A £500,000 apprenticeship budget and how MDS plans to spend it

[11:59] How former members of the Armed Forces can benefit from the MDS programme 

[13:56] What we love about the MDS programme 

[15:00] Why you no longer need a degree to participate in the MDS programme 

[16:58] “Part of MDS is finding out what you don’t want to do”. 

[17:57] MDS trainees have a chance to make a real difference in the food industry 

[19:58] How many businesses are involved in MDS and how do companies feel about working with their competitors to train graduates? 

[23:02] It’s about looking at the industry as a whole 

[23:57] Universities, online networking events, case studies and storytelling: Spreading the word about the MDS programme 

[26:04] The food industry is more resistant to economic downturn

[26:42] Opening the doors of the food industry to people who don’t know about it

[27:52] Younger workers are seeking career progression and satisfaction 

[29:01] Get rid of your five year plan! 

[31:12] What challenges are young people facing today when they think about entering the jobs market?  

[33:48] The food industry needs to develop an infrastructure to retain talent 

[35:53] Empowering, not handholding: The support that MDS gives to trainees throughout the programme 

[37:37] How to apply for the MDS schemes and where to go for further information

Links

The MDS training scheme

For further information about the MDS scheme and to learn how to become a member of MDS, email Kirsty at [email protected]

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

We can’t quite believe it, a whole year of the Oh For Food’s Sake Podcast! How quickly has that gone? In this special episode we select some of our favourite moments from our most popular episodes for you to enjoy again. Plus we share the unexpected successes the podcast has achieved just in case you have been hiding under a rock!

We would also like to thank you so much for all of your support through this time whether you are new to the podcast or are a seasoned OHFFS listener. Your messages and engagement on the facebook group means the world to us both, to know that we are helping you to make positive changes to your career and working life in this frequently testing industry.

We launch a giveaway in this episode - so head over to our instagram account for more details - or check out our posts on LinkedIn.

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

In this episode of Oh For Food’s Sake, we turn the mic over to host Lucy Wager to hear her story of burnout and career change in the food industry. Lucy’s career has spanned several different roles within the industry and at times she’s faced some tough decisions. If this is the position you’re in, pull up a chair and listen to this informative episode! 

Lucy’s food industry career began in new product development, where she quickly bagged a dream role working on a new range of Asian ready meals for M&S Food. She travelled extensively for the job and unfortunately contracted an illness and new food intolerances that wiped out her ability to taste food professionally. She decided she had to prioritise her own health and pivoted to a recruitment position, finding candidates for jobs within the food industry. She loved her new role but started to miss working with food and went on to launch Pudology, a range of indulgent dairy- and gluten-free desserts. However, this eventually led to another moment where she had to know when to quit, as the business faced multiple challenges.  

You’ll hear us discuss some of the themes raised in Lucy’s story, from the difficulties of being a food taster to working out how to balance your own well-being against the demands of working in the food industry. If you enjoyed the episode, please get in touch with us and feel free to ask questions to find out more about our story and our expertise. 

Timestamps

[0:47] Today, we’re talking career burnout 

[1:50] Quitting or failing? 

[2:35] Back to the start: Lucy tells the story of beginning her career in the food industry

[3:53] We don’t talk enough about how difficult food tasting is on your digestive system

[5:49] A bout of pre-Christmas food poisoning which led to long-term health issues

[7:07] The impact of Lucy’s new food intolerances on her career

[9:32] Moving over to working in prepped fruit and leaving behind ready meals

[11:17] A huge decision and a new start

[14:38] Lucy’s new perspective on careers in the food industry

[15:56] Moving into a gap in the market

[17:30] Knowing when to quit: How can you tell when it’s the right time?

[18:15] Being a start-up in the food industry

[21:10] Lucy’s role as a problem solver for other food businesses

[22:14] When are you ‘allowed’ to quit? 

[26:20] “No, done. Can’t do it any more”.

[27:28] Why Lucy said no

[28:56] Liquidating the business without a plan

[30:00] A grieving period for the old business and starting up a new business

[31:27] Putting yourself first and trusting your gut

[34:07] It’s good to talk about it!  

[35:33] If you need food consulting services, get in touch with Lucy!

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business?

In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,

• Handling the constant set back
• Learning how to say No
• Selling their ideas
• Dealing with stakeholders with more authority
• Not enough hours in the day

If you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way.

There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode.

Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients.  

She also talks about the common challenges faced by women at the top, along with tips on how to manage those challenges

If you would like to reach out to Nicola you can here on LinkedIn

Or view her website - nicolaskorko.com

The book’s Nicola mentioned are Maxwell Maltz - Psycho Cybernetics and 

Tara Swart - Neuroscience for Leadership

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations?

This episode breaks down,

• Dealing with difficult conversations
• How you respond - positive and negative
• Self awareness and tools to slow down

We also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability.

If you would like a copy of the emotions wheel, come and join us in the Facebook group or send me an email [email protected]

Here is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful.

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

How would you gauge your current time management at work? Would you say you have it sussed or do you want to hear a few more tricks and tips that could potentially help you be more effective? Today we dive into how to make the most of your time, avoid procrastination and up-level your output.

We break down

• Systems to manage time more effectively
• Time blocking
• Prioritisation
• Delegation

Want to know more about the Pomodoro Technique? Click here to learn how.

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!

The roles have been reversed this week as Lucy does her first solo show because Covid has scuppered us recording together. This week is a discussion around the fragilities between relationships with suppliers and retailers. What makes for a better relationship and how can we learn from our mistakes?

Lucy talks about why certain systems and specific instructions may appear to be over cautious but are key to getting things like samples over to buyers in one piece. Plus she shares some of her own experiences from the product development side where things didn’t quite go to plan but what she learnt from this, which could in turn help you.

Together we all share a common goal in these relationships so what are the most important parts to nourish when it comes to this?

If you enjoyed this episode you may also like this one and you can listen here to EP22 Flourishing in the Food Industry with Jo Elsdon

If you have not already joined then don’t forget to pop over to our facebook community, come and join us  HERE

Did you enjoy this episode? We would love for you to leave us a kind review and a  ⭐ ⭐ ⭐ ⭐ ⭐  rating.

You can follow us here on instagram

If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn

For food industry Consulting from Lucy you can find her here on instagram or LinkedIn

See you next time!