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For many people working in food manufacturing and retail, the word "selling" feels uncomfortable. Technical specialists, product developers and operational teams often see it as something other people do.But as Karen Green explains in this episode, we're all selling something. Whether it's a new product idea, a business case, a promotion or ourselves in an interview, our ability to communicate value has a huge impact on the opportunities we create.I'm joined by Karen, former retail buyer, sales leader and author of Buyerology, to explore how we can become more confident communicators without feeling inauthentic.One of the biggest themes throughout our conversation is that successful self-promotion isn't about becoming louder or more confident than everyone else. It's about understanding the person you're speaking to and helping them understand the value you bring.Karen introduces her Buyerology 3 × 3 Matrix, a simple framework that encourages us to think about three things before any important conversation:• The organisation.• The individual.• Their role within the business.Taking time to understand each of these helps us prepare better conversations, stronger presentations and more meaningful relationships.Some of the practical takeaways from the episode include:• Self-promotion works best when it feels authentic.• Preparation builds confidence before difficult conversations.• Understanding your audience is just as important as understanding your own message.• Adapting your communication style helps build stronger relationships without compromising your values.We also talk about career progression and why opportunities don't always come from waiting to be noticed. Sometimes they come from learning how to communicate your strengths clearly and confidently.This episode is a reminder that influence isn't about being the loudest person in the room. It's about building trust, understanding people and making it easier for others to see the value you bring. Timestamps 00:00 – Why selling yourself feels uncomfortable01:45 – Karen Green's career and the story behind Buyerology04:04 – Why everyone is selling something06:43 – Practical advice for self-promotion and interviews09:26 – Understanding people, not just businesses12:01 – Applying the Buyerology framework16:36 – Authenticity and confidence22:42 – Adapting your communication style26:47 – Cultural and generational differences30:13 – Karen's advice for building confidence30:38 – How to connect with Karen and Buyerology Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam.https://foodies.fearlessfoodies.co.uk/podcastConnect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around communication, influence and career development, here are a few places to continue the conversation.Connect with Karen GreenFollow Karen for insights on retail buying, communication, influence and career development.https://www.linkedin.com/in/thekarengreen/BuyerologyLearn more about Karen's Buyerology framework, her book and additional resources.https://buyerology.co.uk/Work with Fearless FoodiesLeadership development and team support tailored to food manufacturing and retail environments.https://fearlessfoodies.co.ukA Big Thank You to Our SponsorsIFP LabsSpecialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.https://www.ifp-labs.com/

Accountability comes up everywhere in food manufacturing and retail. Projects are overdue, the same actions keep appearing in meetings and, when everyone is busy, it’s easy for blame, excuses and “wait and hope” to creep in. In this episode, I introduce the Accountability Ladder, a simple tool for recognising what accountability actually sounds like in ourselves and the people around us. Below the line, you’ll hear phrases like “no one told me”, “it’s not my fault” or “maybe if I wait, this will sort itself out”. They’re all signs that responsibility is sitting somewhere else. Things start to change when we move above the line. Instead of focusing on what somebody else should have done, we start asking what we can do next, what part of the problem we can own and what action we can take. I share an example from my own career involving a product recall, where I had to work my way through those different stages myself. It’s a useful reminder that accountability isn’t about pretending everything is your fault. Even if only a small percentage of a situation is within your control, you can still decide what you’re going to do with it. We also look at how you can use the ladder with other people without simply accusing them of being “below the line”. Asking questions such as “What can we do next?” can help move a conversation away from blame and towards action. The next time you’re in a meeting, listen to the language being used. When the conversation starts shifting from “they should” and “someone needs to” towards “here’s what I’ll do”, that’s when things start moving. Timestamps 00:00 – The impact of below-the-line thinking01:00 – Why accountability slips and what blame sounds like02:00 – Introducing the Accountability Ladder04:00 – Common excuses and avoidance in food teams07:30 – Moving above the line and taking ownership10:30 – A product recall and my own experience of accountability16:30 – Helping other people move up the ladder19:20 – What to listen for in your next meeting Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Fearless Strategic Leadership Programme Practical leadership development for people working across food manufacturing and retail. https://fearlessfoodies.co.uk Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/

So many businesses in food manufacturing and retail want to be shopper-led, but when the pressure is on, products, numbers and monthly targets can quickly take over. In this episode, I’m joined by Sue Tiller, Co-Founder of The Growth Factors, to explore how category management can keep the shopper at the heart of decision-making and why the role is about far more than data. We talk about how category has evolved, the balance between commercial priorities and bringing an objective perspective, and why the strongest category professionals combine analytical thinking with storytelling and influence. Sue shares why understanding your stakeholders is so important, how to turn data into insight people can actually use, and why asking “so what?” should be part of every category conversation. We also explore the growing role of AI. While it can help process information and save time, it can’t replace critical thinking, interpretation or the human understanding needed to turn information into meaningful insight. Above all, this episode is a reminder of category’s unique role as the voice of the shopper, helping businesses make better decisions by keeping real people at the centre.

Difficult people are part of working life, but in food manufacturing and retail, poor behaviour can sometimes be tolerated for far too long, particularly when the person involved is seen as commercially valuable. In this episode, I explore what happens when businesses quietly weigh up someone's results against the disruption they cause. Meetings get worked around them, colleagues learn to stay quiet and eventually good people can decide they've had enough. When you're the person on the receiving end, it's also incredibly easy to start questioning yourself. If nobody else is challenging the behaviour, you might wonder whether you're being too sensitive or making too much of it. I share some practical ways to approach these situations without trying to find the perfect comeback. Preparation matters. Think about your boundaries before the conversation, stay focused on the facts and use simple questions to understand what's actually driving the disagreement rather than getting pulled into an emotional exchange. We also look at why you don't have to win every difficult conversation. Sometimes pausing, stepping away or deciding something isn't worth pursuing in that moment is the more useful response. Importantly, there's a difference between somebody being difficult and somebody crossing a professional line. Shouting, belittling or inappropriate personal comments can become a conduct issue. When that happens, documenting what's taking place and knowing where you can go for support becomes important. Ultimately, you might not be able to change the person or the culture around them. But you can decide what you're prepared to accept, how you respond and where your own line sits. This episode isn't about learning how to win against difficult people. It's about protecting your confidence, staying grounded and finding a way to keep doing good work without absorbing somebody else's behaviour. Timestamps 00:00 – Why disruptive behaviour gets tolerated in food businesses 02:15 – When commercial value outweighs behaviour 07:12 – Why so many people experience conflict but stay silent 08:36 – Preparing yourself before a difficult conversation 10:41 – Separating the problem from the pressure 11:54 – Staying with the facts and asking better questions 14:26 – Deciding your boundaries before the conversation 18:31 – Why you don't need to win every interaction 20:00 – When difficult behaviour becomes a conduct issue 22:45 – Calling out behaviour and documenting incidents 24:24 – What you can control and where you draw the line Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support Fearless Relationships Programme Support for technical, product development and supply teams to prepare for difficult conversations, communicate with confidence and hold their ground. https://fearlessfoodies.co.uk ACAS Guidance Advice and support around workplace bullying and conduct issues. https://www.acas.org.uk/ Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/

Redundancy, restructuring and uncertainty have become familiar conversations across food manufacturing and retail. Behind every organisational change are real people trying to navigate what comes next, often while questioning their confidence, identity and sense of purpose. In this episode, I'm joined by Dahlia Stroud, commercial consultant and host of the Stressed But Well Dressed podcast, to explore what happens when work changes and how we can find stability during uncertain times. One of the strongest themes throughout our conversation is identity. Many of us spend years building careers, relationships and routines around work, so when that suddenly changes, it can feel like we've lost more than just a job. Dahlia shares why getting dressed became an important daily ritual during periods of uncertainty. It's not about fashion or appearances. It's about taking a few minutes to reconnect with yourself and create a sense of control when everything else feels unpredictable. We also explore how different clothes often represent different versions of ourselves. Our work wardrobe, our home clothes and what we choose to wear during periods of transition can all influence how we feel and how we show up each day. Another important part of the conversation is the BANI framework, which describes today's world as Brittle, Anxious, Non-linear and Incomprehensible. It's a useful reminder that many of the challenges we're facing aren't personal failings. They're a reflection of the complexity of the environments we're working in. Throughout the episode we discuss practical ways to rebuild confidence during career transitions, including creating small daily routines, letting go of clothes or habits that no longer serve you, remembering that purpose doesn't have to come from work alone, giving yourself permission to pause and make decisions at your own pace, and building confidence through networking and new experiences. This conversation is a reminder that confidence isn't something you either have or you don't. It's something we build through small, consistent actions, especially during the moments when life feels most uncertain. Timestamps 00:00 – Why confidence and identity matter during uncertain times 01:00 – Meeting Dahlia Stroud and her commercial career 02:24 – The meaning behind Stressed But Well Dressed 05:35 – Redundancy and the loss of professional identity 07:18 – How clothing influences confidence and mindset 09:05 – Understanding the BANI framework 11:57 – Small daily habits that help during difficult times 15:03 – Workplace expectations and confidence 16:41 – Creating a wardrobe that works for you 20:25 – Rebuilding confidence after redundancy 24:06 – Finding purpose during career transition 30:46 – Practical advice when facing redundancy 33:54 – Consultancy, networking and what's next Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around confidence, resilience and navigating career change, here are a few places to continue the conversation. Connect with Dahlia Stroud LinkedIn: https://www.linkedin.com/in/dahliastroud/ Stressed But Well Dressed Podcast https://dahliastroud.com/podcast/ Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.ukA Big Thank You to Our SponsorsIFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/

Welcome to Season 4 of The Fearless Foodie. I wanted to start this season with a topic that comes up time and time again when I'm working with leaders across food manufacturing and retail. "Be more strategic." It's one of the most common pieces of feedback people receive as they progress in their careers, yet it's rarely explained in a way that's practical or useful. In this episode, I explore what strategic leadership actually means and why so many people find the transition difficult. Across food manufacturing and retail, I see talented managers promoted because they're brilliant at delivering results, only to discover that leading strategically requires a completely different set of skills. With businesses asking teams to do more with less, it's easy to become trapped in firefighting mode. The constant pressure to solve today's problems leaves little space to think about tomorrow's opportunities, making it difficult to step back and see the bigger picture. I introduce the four pillars of Fearless Strategic Leadership, a framework I've developed alongside Donna Ward-Higgs to help leaders build practical strategic capability. See Wider Understand the wider system you operate in, not just your own area of responsibility. Look beyond immediate problems to recognise patterns, relationships and opportunities. Think Deeper Create space to make sense of complexity, ask better questions, and focus on what really matters rather than reacting to every urgent request. Stand Firmer Have the confidence to back your judgement, communicate priorities clearly, and hold your ground when difficult decisions need to be made. Bring People on Board Create clarity, build trust, and help others understand where you're heading so they can make decisions without relying on you for every answer. Throughout the episode, I also explore why self-awareness sits at the centre of strategic leadership. Understanding your own habits, behaviours, and reactions under pressure makes it much easier to recognise when you've slipped back into firefighting mode and when it's time to step back. Rather than trying to change everything at once, I encourage you to think about which of the four pillars feels strongest today and which one could benefit from a little more attention. Strategic leadership is not about having all the answers. It's about creating enough space to think clearly, make better decisions, and help others do the same. Timestamps 00:00 – Why "be more strategic" is such frustrating feedback 02:26 – Why so many leaders get stuck in the weeds 03:47 – The difference between busyness and strategic thinking 06:15 – The four pillars of Fearless Strategic Leadership 10:47 – Moving from doing the work to leading the work 11:19 – Practical questions to strengthen each pillar 13:41 – Why self-awareness underpins strategic leadership 15:07 – Finding your next area for development 16:04 – A preview of what's coming in Season 4 Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around leadership development and building strategic capability, here are a few places to continue the conversation.Fearless Strategic Leadership Learn more about the Fearless Strategic Leadership framework and how it helps leaders develop practical strategic thinking. Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.ukA Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know. Explore more industry news at foodmanufacture.co.uk Links and Resources: Website Link: https://fearlessfoodies.co.uk FB Link: https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php

You would never run a production line without maintaining it. Yet many businesses are expecting people to operate at full capacity without the support, recovery, or development they need. In this episode, I share what I am hearing from leaders and teams across food manufacturing and retail. Regardless of company size, sector, or role, the same themes keep appearing. People are tired. Teams are stretched. Leaders are being asked to deliver more with less. We explore the wider challenges facing the industry, from rising costs and restructuring programmes to ongoing talent shortages and declining business confidence. One of the biggest concerns is the impact these pressures are having on people. Burnout is increasing. Development budgets are being reduced. Teams are losing experienced colleagues while remaining employees absorb additional responsibilities. I also discuss the hidden costs of short-term decision-making. Overpaying people to stay while under-investing in their development may solve an immediate problem, but it does little to build long-term engagement or capability. There is a particular focus on what happens when people become stuck in survival mode. Creativity drops. Innovation slows. Confidence decreases. The energy needed to improve and move forward gets replaced by the need to simply get through the day. We also look at the challenges facing the next generation entering the industry. If new talent sees stressed teams, limited development opportunities, and constant pressure, it becomes harder to attract and retain the people the industry needs. Most importantly, this episode focuses on what leaders can do, even when budgets are tight. Supporting people does not always require expensive wellbeing programmes or large-scale initiatives. Honest conversations, regular check-ins, appreciation, development opportunities, and simply acknowledging the reality people are facing can make a significant difference. The external pressures may not be going away any time soon. But how leaders show up for their teams remains one of the most important choices they can make. Timestamps 00:00 – Why people need maintenance just like production lines 00:40 – What leaders and teams are really saying right now 02:14 – Falling business confidence and growing cost pressures 04:14 – Mergers, acquisitions, and the human impact of restructuring 06:29 – Overpaying, under-developing, and the trapped talent challenge 08:16 – Why younger talent is leaving the industry 09:27 – The reality of stress and burnout in food manufacturing 10:52 – When food jobs become spreadsheet jobs 13:01 – Frozen budgets, paused projects, and industry-wide impact 13:55 – Survivors’ guilt and life after restructuring 15:34 – The commercial cost of burnout and knowledge loss 17:07 – How survival mode damages innovation and growth 19:34 – Why honesty matters more than corporate wellbeing initiatives 21:15 – Preventative maintenance for people, not just equipment 22:11 – Practical ways to support teams without additional budget 23:48 – Final reflections on leading through difficult times Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around resilience, leadership, and supporting people through change, here are a few places to continue the conversation. Work with Fearless Foodie Leadership development, resilience workshops, and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/

The phrase "talent shortage" gets used a lot in food manufacturing and retail. But is there really a shortage of talent, or are we simply overlooking people who do not fit traditional expectations? In this conversation, I’m joined by Rich Howell, founder of Marvel FMCG, to explore some of the biggest challenges facing recruitment in the food industry today. We discuss the biases that continue to influence hiring decisions. Age, career gaps, industry background, and assumptions about what a successful career should look like can all prevent businesses from accessing exceptional people. A major theme throughout the episode is the idea of the squiggly career. Many of the most capable people have taken sideways moves, stepped back for personal reasons, changed industries, or followed paths that do not fit a neat progression. Rather than seeing these experiences as weaknesses, we discuss why they often build resilience, adaptability, and broader perspectives that businesses desperately need. The conversation also looks at flexibility and how expectations around work have changed. Candidates are increasingly looking for roles that fit around their lives, while businesses continue to wrestle with how to attract and retain talent in a competitive market. We explore Marvel FMCG’s approach to recruitment, including anonymised CVs and focusing on skills and potential rather than assumptions or labels. There is also a strong message for hiring managers. The candidate experience matters. Small acts of communication, respect, and transparency can make a significant difference to how people experience your business and whether they choose to join it. Ultimately, this episode is a challenge to rethink what talent really looks like and to recognise that some of the best people may not have the most obvious CVs. Timestamps 00:00 – Is there really a talent shortage in the food industry? 02:43 – Building Marvel FMCG and becoming a force for good in recruitment 05:39 – Giving back through purpose-led recruitment 07:19 – Why the talent pool may be bigger than we think 09:48 – Looking beyond category experience and taking chances on people 13:31 – The reality of bias in recruitment, including ageism 16:31 – Career gaps, overqualified candidates, and flexible roles 19:50 – Is workplace flexibility moving forwards or backwards? 22:14 – Managing a five-generation workforce 27:11 – The candidate experience and where businesses get it wrong 29:00 – Why treating candidates like humans matters 34:27 – The strength of squiggly careers 35:46 – Building a more human approach to recruitment Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at: https://foodies.fearlessfoodies.co.uk/podcast Connect with me here: https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around recruitment, career development, and attracting great people into the food industry, here are a few places to continue the conversation. Connect with Rich Howell Follow Rich for insights on recruitment, talent attraction, leadership, and building people-first cultures in the food and FMCG sectors. https://www.linkedin.com/in/rich-howell-fmcg-recruiter/ Marvel FMCG Learn more about Marvel FMCG and their people-first approach to recruitment in the food and FMCG sectors. https://marvelfmcg.co.uk/ Work with Fearless Foodies Leadership development and team support tailored to food manufacturing and retail environments. https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise. https://www.ifp-labs.com/

Conflict often gets treated like something to avoid. But in reality, conflict is part of collaboration, decision-making, and working with other people. In this episode, I start with a situation that will feel familiar to many people in food manufacturing and retail. You are sitting in a meeting, you have put time and effort into a project, and suddenly someone challenges your idea. Your heart rate increases. Your mind starts racing. You feel defensive, frustrated, or tempted to shut down completely. These reactions are not signs that you are bad at communication. They are human responses. I explore the Thomas-Kilmann conflict model and the five conflict styles people naturally move towards under pressure: competing, avoiding, accommodating, compromising, and collaborating. The important thing is that none of these styles are right or wrong. They all have strengths and risks. The challenge comes when we rely too heavily on one style and stop adapting to the situation in front of us. I share examples of how each style can show up inside food businesses and the impact they can have on trust, credibility, and relationships. We also explore practical shifts that can help in real-life situations. That might mean asking a question instead of withdrawing when you normally avoid conflict. It could mean holding your position a little longer if you usually accommodate everyone else. Or recognising when pushing harder is actually damaging the conversation. The aim is not to become someone different. It is about becoming more aware of your own patterns and making small adjustments that strengthen relationships and improve outcomes. I also introduce Fearless Influence as a practical way for teams to continue these conversations and better understand how conflict shapes communication and collaboration. If you want stronger conversations, healthier challenge, and more confidence in meetings, this episode is a reminder that conflict does not have to damage relationships. Handled well, it can strengthen them. Timestamps 00:00 – What happens physically when conflict shows up 01:20 – Understanding your default conflict response 03:19 – Introduction to the Thomas-Kilmann conflict model 03:40 – Competing style: strengths and risks 04:42 – Avoiding style: when it helps and when it hurts 06:12 – Accommodating style and the people-pleasing trap 07:19 – Compromising and why meeting halfway is not always best 09:27 – Collaborating and creating better outcomes 11:12 – Strengths and challenges of each style 12:04 – Practical ways to adjust your approach 15:16 – What to try in your next difficult meeting 15:54 – Why team awareness matters 16:22 – Final reflections on becoming bolder in conversations Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:https://foodies.fearlessfoodies.co.uk/podcast Connect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around communication, confidence, and navigating difficult conversations, here are a few places to continue the conversation. Fearless Influence Support designed to help individuals and teams build confidence, communicate more effectively, and create healthier conversations in food manufacturing and retail.https://fearlessfoodies.co.uk Recommended Reading Never Split the Difference by Chris Voss A practical guide to communication, negotiation, and understanding how people respond under pressure. https://www.amazon.co.uk/Never-Split-Difference-Negotiating-Depended/dp/1847941494 A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.https://www.ifp-labs.com/

Leadership often gets reduced to targets, results, and performance. But in food manufacturing and retail, where pressure is constant and expectations are high, how people feel at work can have a huge impact on what they achieve. In this conversation, James shares his journey from working in kitchens to leading product and innovation teams at Sainsbury’s. Along the way, he experienced very different leadership styles and learned important lessons about the type of leader he wanted to become. One of the strongest themes in this episode is trust. James reflects on moving away from the traditional “shouty chef” approach and realising that fear might drive short-term compliance, but it rarely creates sustainable performance. We discuss what happens when leaders create environments where people feel safe to contribute, ask questions, and make mistakes without worrying about punishment. There is also honesty around the reality of career changes and reinvention. Moving from kitchens into head office environments meant learning new skills, adapting to uncertainty, and becoming comfortable with being uncomfortable. We also explore the relationship between resilience and support. Resilience should not mean expecting people to absorb endless pressure. Strong teams are built through trust, development, and helping people succeed rather than simply expecting more from them. Another important discussion is around standards. Maintaining high expectations matters, but there is a difference between driving performance and creating anxiety. James shares practical advice on helping people learn from mistakes rather than fear them, building intrinsic motivation within teams, and understanding the responsibility leaders have to shape someone’s experience of work. The episode closes with a powerful reminder that treating people like humans is not a soft leadership approach. It is often the thing that creates the strongest teams.   Timestamps 00:00 – Why helping people feel valued and trusted matters 00:37 – The realities and pressures of food manufacturing and retail 01:52 – James’s journey into kitchens and early career lessons 05:18 – Reinvention and navigating career pivots 08:05 – Toxic kitchen cultures and choosing a different leadership approach 10:27 – Motivating through trust instead of fear 12:27 – Learning through setbacks and failures 14:45 – The connection between team culture and performance 16:40 – Leadership as a responsibility and privilege 20:16 – Creating environments where people can learn and take risks 24:20 – Support, training, and maintaining standards 26:19 – Accountability without creating fear 29:19 – Building intrinsic motivation within teams 33:05 – Challenging low-trust cultures 34:44 – Becoming comfortable with being uncomfortable 38:00 – Why being treated like a human matters at work Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:https://foodies.fearlessfoodies.co.uk/podcast Connect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around leadership, resilience, and building stronger team cultures, here are a few places to continue the conversation. Connect with James Campbell Follow James for insights on leadership, product innovation, and building high-performing teams. https://www.linkedin.com/in/james-campbell-87b58023/ Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments.https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.https://www.ifp-labs.com/

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know. Explore more industry news at foodmanufacture.co.uk Website Link: https://fearlessfoodies.co.uk FB Link:  https://www.facebook.com/thefearlessfoodiepod LinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod You can follow us here on Instagram: @thefearlessfoodiepod Find Amy on Instagram or LinkedIn for further support with industry coaching and facilitation. IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php

Supporting women in the food industry should not be seen as a nice to have. It is a commercial, cultural, and leadership priority. In this live conversation, I’m joined by Tracy Southwell and Ross Dennison to talk honestly about what inclusion actually looks like in food manufacturing and retail. We start with a reality many businesses are facing. Experienced people are retiring, skills shortages are growing, and attracting the next generation of talent is becoming harder. Keeping great people matters more than ever. Tracy shares practical examples from March Foods of what supporting women looks like in real life. Not policies written in boardrooms, but meaningful changes on the factory floor. Flexible shifts. Wellness spaces. Job redesign. Cross-training. Conversations that happen before someone feels forced to leave. One of the strongest parts of this discussion is what Tracy calls the “four M’s”. Maternity, menopause, miscarriage, and menstruation. Topics that have historically been uncomfortable in workplaces, but that affect retention, wellbeing, and performance every single day. Ross brings a valuable perspective on allyship, sponsorship, and what it means for men to actively support women, not just agree with the idea of fairness. We discuss why influence matters, why calling out poor behaviour matters, and why creating opportunities for others should be seen as leadership, not activism. We also go beyond gender. Diversity of thought, life experience, and background all shape stronger teams, better decision-making, and healthier cultures. There is honesty throughout this episode about the realities of factory life, targets, shift patterns, and commercial pressure. But there is also optimism. Because small, practical changes can have a huge impact. Whether it is creating more flexibility, supporting someone returning from maternity leave, or simply making it easier for people to speak openly about what they need, the message is clear. Human workplaces build stronger businesses. Timestamps 00:00 – Why retaining talented women matters for business growth 00:14 – Welcome and setting the tone for the live conversation 00:38 – Why supporting women strengthens the whole industry 01:06 – Human skills, AI, and the future of food manufacturing 02:31 – Personal motivations for championing women at work 06:06 – The “four M’s” and practical workplace adjustments 08:32 – Normalising conversations around periods, menopause, and more 09:26 – Practical changes at March Foods that support retention 12:44 – Leadership, values, and avoiding hiring people just like you 14:00 – Male allyship, sponsorship, and calling out poor behaviour 16:43 – Confidence, credibility, and authenticity for women leaders 18:19 – Vulnerability and bringing your full self to work 22:49 – Small changes on the factory floor that make a big impact 27:01 – Job shares, flexibility, and supporting working parents 29:06 – Why everyone has a role to play in DE&I 31:41 – The power of women-only spaces and building confidence 36:13 – Supporting returning mums and creating fair career progression Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:https://foodies.fearlessfoodies.co.uk/podcast Connect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around leadership, inclusion, and building workplaces where people can thrive, here are a few places to continue the conversation. Connect with Tracy Southwell Follow Tracy for practical insights on leadership, people development, and creating workplaces where women can thrive in food manufacturing.https://www.linkedin.com/in/tracy-southwell-97752625/ Connect with Ross Dennison Follow Ross for insights on leadership, allyship, culture, and building stronger, more inclusive teams in food and manufacturing.https://www.linkedin.com/in/ross-dennison/ Fearless Women Connect A monthly community for women in food and retail who want honest conversations, stronger networks, and practical support.https://fearlessfoodies.co.uk/fearless-women-connect/ Work with Fearless Foodies Leadership development, culture change, and team support tailored to food manufacturing and retail environments.https://fearlessfoodies.co.uk Don’t Fix Women by Joy Burnford A practical and thought-provoking read for leaders who want to create fairer workplaces and better opportunities. https://www.amazon.co.uk/Dont-Fix-Women-practical-equality/dp/1788603109

Creativity is not a job title. It is how work gets done. In this conversation, Susan shares her background in food product development and introduces Creative ID, a framework that helps people understand how they naturally approach ideas, problem-solving, and delivery. Challenging the idea that creativity belongs to a small group of “ideas people”. In reality, every role in food manufacturing and retail requires creativity, whether that shows up in spreadsheets, processes, communication, or product development. We explore the five creative styles and how each one contributes to getting work over the line. From generating ideas to refining, selecting, and supporting delivery, each style plays a role in turning thinking into action. Susan and I share our own Creative ID profiles, which sit at opposite ends of the spectrum. This gives a real insight into how different styles show up at work, what energises people, and what can quickly drain them. A big theme in this episode is energy. When you understand your natural way of working, you can start to recognise why certain tasks feel easy and others feel exhausting. This awareness is key to managing workload, avoiding burnout, and building teams that actually complement each other. We also look at how creative differences can cause friction. What one person sees as structure, another might experience as restriction. What one sees as energy, another might find overwhelming. Understanding these differences helps teams move from frustration to collaboration. There is also a practical side to this. We discuss how to use creative styles to allocate work more effectively, improve communication, and build stronger working relationships both inside and outside of work. If you want to improve how your team works together, or simply understand your own strengths better, this episode offers a grounded and practical way to think about creativity.     Timestamps 01:00 – Susan’s background in food innovation and introduction to Creative ID 02:20 – Why creativity is not just for “ideas people” 03:44 – Creativity as problem-solving across all roles 06:03 – What Creative ID is and how it works 11:04 – The five creative styles and their role in teams 19:50 – Working in your preferred style and managing energy 27:02 – Using creative styles to improve teamwork 32:10 – Understanding your own and your team’s strengths 34:24 – Applying creative styles beyond work 35:53 – How to connect with Susan and learn more Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:https://foodies.fearlessfoodies.co.uk/podcast Connect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around teamwork, creativity, and understanding how people work best, here are a few places to go next. Creative ID Learn more about the framework and how it can support individuals and teams in understanding their creative strengths. https://www.yourcreativeid.com/ Connect with Susan Arkley Find out more about Creative ID workshops and how Susan works with food industry teams.https://www.linkedin.com/in/susan-arkley-mba-fifst-435ab89b/ Work with Fearless Foodie Leadership development and team support tailored to food manufacturing and retail environments.https://fearlessfoodies.co.uk A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.https://www.ifp-labs.com/

Innovation in food is often overcomplicated. At its core, it comes back to whether people will actually buy your product more than once. In this conversation, Scott shares the journey of Flava People, from its roots in butchery through to becoming a leading product development business. It is a story shaped by constant adaptation, changing consumer habits, and learning through experience. We talk about the shift in how people cook and eat. Time pressure, convenience, and “occasion-led” eating are shaping behaviour more than traditional categories. People still want to feel like they have cooked, but they also want it to be quick, simple, and realistic. A big theme in this episode is the danger of assumptions. It is easy for teams to convince themselves that consumers use products in a certain way, but when those assumptions are wrong, the consequences are clear. Products sit on shelves and do not repeat. Scott shares examples of where this has happened, and why even strong ideas can fail if they are not grounded in real-life behaviour. We also get into the commercial reality of food retail. The economics are tough. Cash flow matters. Rates of sale matter. And getting listed is not the finish line many believe it to be. There is also a focus on creativity and discipline. Great ideas matter, but they need to be balanced with a strong understanding of the basics. Flavour, format, and convenience consistently outperform overcomplicated concepts. For anyone working in product development or leading teams, this episode is a reminder to stay close to the customer, focus on what really matters, and not get distracted by trends at the expense of fundamentals. Timestamps 00:00 – Why branding alone does not drive repeat purchase 00:10 – Introduction and focus on cooking habits and assumptions in product development 01:24 – Flava People’s journey and adapting over time 07:06 – Changes in cooking habits and the rise of convenience 10:22 – Shortcuts, “packet guilt”, and the need to feel like you have cooked 13:00 – The risk of building products on assumptions 15:09 – Challenger brands and the importance of standing out 17:39 – The reality of retail economics and rates of sale 21:08 – Working with retailers and adding real value 22:36 – Brand licensing and what makes it successful 27:06 – Marketing, branding, and product quality 29:34 – Why flavour remains the most important factor 34:32 – Advice for creatives: do not ignore the basics 37:07 – Where to find Scott and Flava People Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:https://foodies.fearlessfoodies.co.uk/podcast Connect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next. Fearless Foodies Leadership development and team support designed specifically for food manufacturing and retail environments.https://fearlessfoodies.co.uk Flava People Product development and flavour innovation specialists helping brands create food that works in real life, not just on paper.https://www.flavapeople.com Connect with Scott Dixon Follow Scott for insights on food innovation, branding, and commercial reality in the industry. https://www.linkedin.com/in/dixonscott/ A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.https://www.ifp-labs.com/