thefoodpeople In Conversation With...

In this month's episode, Charles speaks to Scott Davies, Founder of Hilltop Honey, about all things honey, brand purpose, entrepreneurial advice and their B-Corp certification. - The diversity of honey - unique flavours, unusual applications and surprising origins - Being a challenger brand - agility and staying true to your core message is key - The drive for change - for the planet, future of our food system and the people of Newtown - Opportunities in sports nutrition - how honey is a natural source of on-the-go energy 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/ Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog 📹 Subscribe and watch more from thefoodpeople here: @thefoodpeopletv thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends, based in the UK and Australia.

In this month's episode, Charles speaks to Joanne Elsdon, Co-Founder of Flourish in Food and Head of Food and Drink Development at Greggs, about all things mentoring - what it actually is, why it's so important, and giving back to the food and drink industry. - How mentoring can benefit anyone if they're fresh out of university, or 30 years into their career - Providing a safe space to those in high-pressure and fast-paced food and drink industry roles - How relationships should be driven by a mentee - investing time upfront is key - The significant benefits for both the mentee and the mentor Flourish in Food currently has a pairing window open - this only happens twice a year! Applications are open NOW until the end of March. If you'd like to apply to be a mentee or a mentor, please click on the relevant button below. Apply to be a mentee or Apply to be a mentor 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Marcela Tupinamba, Co-Founder of D'Amazonia Tea about their range of functional teas inspired by the power of the Amazonian rainforest and promoting a healthy lifestyle in mind, body and spirit, whilst also being good to the environment. In addition to this, Marcela joins Charles to talk about... - How tea is not just a beverage and how the drinking experience needs to be more of a sensory journey - The unique range of plants in the Amazon region and how they provide inspiration - Bringing exotic tea blends to a nation of tea drinkers where the demand for functional tea is continually growing - The importance of a regenerative business model - exploring nature and giving back to it 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Kristian Tapaninaho, Founder & Co-CEO of Ooni about all things pizza - including how Covid brought future growth plans forward and his favourite pizza joints across the globe! They also discuss how innovation manifests itself across the culture of Ooni by keeping core values at the heart of everything they do - kindness, innovation, rigour, ambition and passion. In addition to this, Kristian joins Charles to talk about... - Product-based IP development and how you protect it - Attitudes towards outdoor cooking and how they differ across the globe - A regenerative business model where buying a new Ooni oven is better for people and planet - Democratising a cooking experience that was previously only available to the few, instead of the many 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Chef, Restaurateur, Author and TV Presenter Julie Lin about how her love for planning dinner and her Mum's Malaysian heritage began her journey to becoming a chef, how MasterChef helped develop her profile at a deeper level and the exciting fusion of Malaysian cuisine and Scottish ingredients at her restaurant, GaGa. In addition to this, Julie joins Charles to talk about... - The narrative around authenticity whilst respectfully cooking with authentic ingredients and techniques - Adapting and evolving dishes to fit the local Scottish 'larder', whilst being true to Malaysian techniques - The mentors and influencers that have shaped her career - What 'fusion' means to her and how it often gets a bad rep (possibly rightly so!) 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Alejandro Franco, Co-Founder & CCO of Kaffe Bueno about coffee, however, not just drinking it but more its hidden value and potential beyond just a caffeinated beverage. Plus, Kaffe Bueno's purpose, the exciting journey they've had in this space so far and a deeper dive into the problems with the coffee supply chain. In addition to this, Alejandro joins Charles to talk about... - How Kaffe Bueno is designing and building sustainability and circularity into its business model - Coffees unique compounds and the process for extracting them - Coffee compounds application in food & drink and the benefits of using them as an alternative - His vision for the coffee value chain, the future food system and of course, what's next... 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Laura Mimoun, Co-Founder & CEO of the colourful and healthy lunch concept, Kaleido Rolls about her inspiration for the brand and product, the journey to this point and Kaleido’s purpose and ambition. In addition to this, Laura joins Charles to talk about... - The importance of eye appeal whilst managing consistency and freshness plus the need Kaleido is satisfying - How the lunch/Food To Go landscape is changing and the increasing importance of health - The contrast between being an Entrepreneur and a Marketeer in a global food brand - Remaining true to brand mission and values whilst scaling, and what the future looks like for Kaleido Rolls 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Hannah Carter, CEO & Founder of OGGS about the inspiration behind the brand, the importance of purpose and how our food choices are fundamentality impacting humanity. In addition to this, Hannah joins Charles to talk about... - Removing hidden animal products from our food chain and the future food system - The importance of education for behavioural change in the food industry - The broader plant-based movement and its evolutionary journey - A deep dive into the OGGS product portfolio and what's to come 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Stu Macdonald, Founder of ManiLife about the world of peanuts, his life changing trip to Argentina, his journey to starting the brand, the why behind it and of course, what's next. In addition to this, Stu joins Charles to talk about... - The ManiLife supply chain, being a conscious brand and how they're mitigating impact on the environment - How ManiLife are leveraging their work with chefs and brand collaborations to drive awareness of peanut butter application diversity beyond the spreads aisle - The peanut butter blending process, its similarities to coffee and of course, deep roast, ManiLife's famous peanut butter - The evolution of peanut butter and what ManiLife is doing to take it to the next stage 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Tim Mead, Owner of Yeo Valley Organic about regenerative organic farming, the importance of soil, regeneration projects and the Yeo Valley Organic story, its purpose and vision. In addition to this, Tim joins Charles to talk about: - Driving food system reform and how dairy farmers can be part of a sustainable future - His plans to inspire, educate, and inform consumers and the farming community to make positive choices - The regenerative farming movement, where it is in its evolution and consumer understanding - Agroforestry, mob grazing, keeping carbon in our soils and the results of a 5 year soil study 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this month's episode, Charles speaks with Yegor Traiman, CEO of Remy Robotics about revolutionising the food industry, the problems he's trying to solve and the future of robotic technology in foodservice. In addition to this, Yegor joins Charles to talk about... - Whether robotic technology is essential to make food delivery more sustainable, not only for consumers but operators too | - The interplay between Remy Robotics technology and autonomous delivery in the future - Industrial application and flexible and adaptable robotics - what's the difference? - Brand performance, managing food quality and delivery times alongside consumer engagement 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this sustainability-focused episode, Charles speaks with Mitch Tonks, Restaurateur & Fishmonger, about being a chef, fishmonger and restaurateur, all whilst being a man of the sea. He shares details on the growing Rockfish Restaurant Group and his affinity with the South West. In addition to this, Mitch joins Charles to talk about... - Improving the fish supply chain by getting closer to the supplier source and through 'Rockfish at Home' - What sustainability means when going through significant quantities of fish and seafood on a daily basis - His ambition to change the way people experience seafood - How he's championing the tinned seafood revolution 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this enlightening episode, Charles speaks with Mat & Polly Hilton, Founders and Cider Makers of Find & Foster about cider making, their work with local farmers to breathe life back into traditional orchards and how they’re creating balanced, biodiverse ecosystems, that thrive with wildlife and require minimal human intervention. In addition to this, Mat & Polly join Charles to discuss: - The basics of cider making, their varieties and the similarities it has with champagne - How their ‘found’ orchards are fundamentally different to commercial ones - How Find & Foster exists in a space where consumers are drinking less alcohol - How they’re trying to prevent further decline and the extinction of important local apple varieties 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this eye-opening episode, Charles speaks with Simon Derrick, Project Director, FreshPPact and Head of Sustainability, Blue Skies Holdings, about bringing retailers, produce manufacturers and agri-businesses that are rooted in developing or emerging economies to define problems, discover solutions, and change the world, with a particular focus on social and environmental challenges. In addition to this, Simon joins Charles to discuss: - Adding real value at the source - returning value to the countries where products' raw material comes from - The funding model behind the project and how successful solutions can access a share of £900k of seed funding - Where to start - how the team prioritises finding solutions for sustainability issues around the globe - Transferrable learnings from other sectors - having the greatest impact and benefit on the produce industry You can get involved by contacting the team on changetheworld@freshppact.org Simon also speaks about the FreshPPact mission to Ghana. The Fresh Produce Impact Hub (FRESHPPACT) is a research and development Hub that works with research partners to find solutions to the biggest shared sustainability challenges we all face. 🎥 Check out the full video here: https://www.youtube.com/watch?v=lSdkWvRY35A 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this thought-provoking and informative episode of 'TFP In Conversation With', Charles speaks with Greg Belt, EverGrain CEO, Jacqui Hochreiter, EverGrain Sustainability Director, and Neville Moon, EverGrain UK Product Development, about saved grain, its previously unrealised potential, and its outstanding hidden nutritional value. In addition to this, Greg, Jacqui & Neville join Charles to discuss: - The deeper 'why' behind EverGrain and the problems it aims to solve - Why saved grain shouldn't be looked at as waste or a bi-product - The role that saved grain will have in the face of future global challenges to nourish an ever-growing population - What the future holds for EverGrain - utilising nutrients and realising the potential in everything If you would like more information about EverGrain, have any questions or would like a sample, please get in touch with the EverGrain team using the contact details below. E: neville.moon@everingredients.com M: +44 (0)7795 564976 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this informative and enlightening episode, 'TFP In Conversation With' takes you to Donnalucata on the south coast of Sicily where Charles speaks with Chef Antonio Cicero and Roberta Corradin, Restaurant Manager, of Il Consiglio di Sicilia, about signature dishes and how they believe happiness manifests - through good food, served in a beautiful setting. In addition to this, Antonio and Roberta join Charles to discuss: - The foundational intersection of food with literature, philosophy and nostalgia - The inspiration behind the dishes on the menu and a walkthrough of ultra-local and seasonal staple ingredients - Challenging 'wine norms' and breaking rules - having fun with emotions, not history! - What the future holds for Il Consiglio di Sicilia - simplicity and supporting local communities 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this intriguing and informative episode, Charles speaks with Illtud Dunsford, Farmer, Agri-Food Consultant, CEO and Co-Founder of Cellular Agriculture Ltd, to debunk cellular meats. In addition to this, Illtud joins Charles to talk about: - Commercialising cellular meats and the hurdles ahead – cost, scalability, acceptance and legislation - The story and purpose of Cellular Agriculture Ltd - The fundamental processes and principals of cellular agriculture - what actually happens? - The practical applications of this technology - How accreditation systems will need to evolve to make this a reality - Foetal bovine-serum, can it be plant-based? - When will we be able to buy cellular products in the UK? - What cellular meat means for the future of the animal agriculture industry - Illtud’s vision for the future of agricultural systems embracing animals, plants and cellular agriculture 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this informative episode, Charles speaks to the very passionate Peter Greig, Co-Founder of Pipers Farm. Peter joins Charles to talk about: 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk

On this weeks' episode, we have Dr Chris Low, CEO of Legacy Park Ltd and Anthony Warner, Innovation Chef and Food Writer, Fruition Foods to launch the Sheffield based Sustainable Healthy Foods Accelerator. Chris and Anthony join Charles to talk about: Please get in touch using this email address - info@olympiclegacypark.co.uk if you: 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk

In our first episode back, Charles speaks to Emily Scott - Cook, Author of the wonderful book, Sea and Shore and Owner of Emily Scott Food at Watergate Bay. Emily joins us to talk about: 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink. For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit www.thefoodpeople.co.uk