The Fearless Foodie Podcast

Hosted by Amy Wilkinson

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Jun 2026

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About the show

The Fearless Foodie (formerly, Oh For Food's Sake) is a space for honest chats, practical tools, and the reminder that being fearless doesn’t mean having it all sorted – it means feeling the fear and doing it anyway. Especially when the industry we love often feels like it’s breaking us. If that speaks to you, have a listen. And if it hits home, rate, review, and share it with your work besties or the team WhatsApp. Because your voice matters. And fearless starts with you. Be Bold. Be Brave. Be Fearless

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June 16, 202638 min

Food Manufacturing's Talent Problem Isn't What You Think

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/

June 9, 202616 min

The Conflict Pattern That Could Be Holding You Back

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/

June 2, 202639 min

Trust Over Fear: The Leadership Shift Food Teams Need

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/

May 27, 20262 min

Bethan’s Bite-Sized Bulletin May 2026

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

May 26, 202640 min

The Four M’s Food Leaders Can No Longer Ignore

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

May 19, 202637 min

Creative Intelligence: Unlock the Strengths in Your Team

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/

May 12, 202640 min

The Assumption Trap: Why Food Products Miss the Mark

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/

May 5, 202624 min

AI Is Not the Problem: The Skills Gap Food Leaders Can’t Ignore

AI is not the story. People are. In this episode, I focus on what’s really changing in food manufacturing and retail as AI becomes more embedded in day-to-day work. There has always been a gap when it comes to human skills. Communication, confidence, influence, and the ability to challenge constructively have often been overlooked in favour of technical expertise. AI is now bringing that gap into sharp focus. As more technical tasks become automated, the value shifts to how people think, communicate, and make decisions. Data can inform, but it cannot replace judgment. I share real examples from the industry to bring this to life. From major commercial decisions to product failures, the common thread is rarely a lack of data. It is a lack of challenge, clarity, or confidence in the room. There is also a leadership reality to face. The pace of the food industry is not slowing down, but the excuse of being too busy to develop people is becoming harder to justify. Teams need support to build the skills that AI cannot replace. This includes creating psychological safety so people feel able to speak up, strengthening communication so decisions are clearer, and developing confidence so individuals can challenge what they see and hear, including outputs from AI. The risk is not that AI takes over. The risk is that teams rely on it without questioning it. The opportunity is for leaders who double down on human capability. Those who invest in people, not just systems, will build stronger, more resilient teams. Timestamps 00:11 – Why AI is exposing a skills gap in food teams 01:48 – What AI cannot do and why that matters 03:01 – The real challenges are human, not technical 04:12 – Industry example and the role of human judgment 06:14 – Critical thinking in food safety and innovation 08:23 – Confidence to challenge AI and decision-making 09:10 – Emotional connection and its role in food businesses 09:49 – How AI highlights weak leadership behaviours 12:11 – Challenges in confidence, communication, and prioritisation 13:25 – The opportunity for leaders who invest in people 14:42 – The risk of polished outputs without depth 15:28 – Who will thrive in the AI era 16:44 – Core skills: influence, communication, and challenge 20:18 – Psychological safety and its impact on teams 22:41 – AI outputs vs human judgment 23:49 – Final reflections and building stronger teams 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 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/

April 29, 20265 min

Bethan's Bite Sized Bulletin April 2026

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

April 28, 202638 min

Why Innovation in Food Isn’t About Products (And What It Really Takes)

Innovation isn’t just about products. It’s about how people think, collaborate, and make decisions across the business. In this conversation, David shares his journey from working as a chef through to leading global innovation at Kerry. It is a path shaped by sideways moves, hands-on experience, and a willingness to learn by doing. We talk about what innovation really requires in food manufacturing and retail environments. Not just strategy, but culture, curiosity, and leaders who are willing to admit they don’t have all the answers. One of the strongest themes in this episode is the idea of “winging it”. Not as a lack of competence, but as a necessary part of working at the edge of change. David shares why feeling uncomfortable or uncertain is often a sign you’re doing the right kind of work. We also explore the realities of cross-functional working. The frustrations, the silos, and the missed opportunities when innovation is seen as someone else’s job. David challenges the idea that innovation sits purely in R&D and makes the case for involving every function, from finance to operations. There’s a strong leadership thread throughout. We discuss the difference between being nice and being kind, why honest feedback matters more than surface-level harmony, and how a leader’s real role is to develop others, even when that means having difficult conversations. The episode also touches on balancing instinct and insight. In fast-moving food businesses, data matters, but so does experience and gut feel. The best decisions often come from using both. If you’re trying to build a more innovative culture, break down silos, or lead teams through uncertainty, this episode is a reminder that you don’t need to have it all figured out. Staying curious, asking better questions, and being willing to learn as you go is often where the real progress happens. Timestamps 00:00 – The real role of a leader: developing others and building your successor 03:00 – David’s career journey from chef to Chief Innovation Officer 06:03 – Why “winging it” is part of innovation and growth 08:42 – Moving beyond the idea that innovation sits only in R&D 11:02 – Cross-functional collaboration and unexpected breakthroughs 13:40 – Why innovation needs a seat at the top table 17:06 – Creating cultures where failure and change are possible 22:01 – The difference between being nice and being kind 26:28 – Breaking down silos and encouraging honest collaboration 31:12 – Advice for early-career professionals: stay curious and ask questions 34:23 – Instinct vs insight in decision-making 37:00 – Final reflections: where innovation really sits in your business 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 innovation, leadership, and building stronger team cultures, here are a few places to continue the conversation. Connect with David Hamilton Follow David’s insights and experience in food innovation and leadership on LinkedIn. https://www.linkedin.com/in/davidaihamilton/ Work with The Fearless Foodies Leadership development and team support tailored specifically 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/