All Career advice articles – Page 12
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ProfilesMy Alternative CV: Micah Carr-Hill of Cawston Press on wine, elephants and James Acaster
’Elephants are considered to have amongst the best smelling capabilities of the animal world… imagine the joy they get from a fine burgundy!’
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ProfilesMy food & drink job: Imogen Hibberd, social media manager, VFC
’As a vegan, I have always wanted my career to overlap with my morals and ethics, and ensure what I do with my career has a positive impact on our world’
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ProfilesMy Alternative CV: Swizzels’ Mark Walker on grass, golf and the sugar tax
‘We’ve never hidden the fact that our products should be enjoyed as a treat. Ultimately, consumers will vote with their feet and they’re still buying our products’
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Comment & OpinionWhy marketing must be local up, not national down, in a cost of living crisis
A time of crisis is a good time to look at doing things differently, says Mike Fantis, managing partner at DAC Group
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ProfilesMy food & drink job: Martha Jensen, brand manager, Rude Health
‘Breakfast is my favourite meal so when I saw the role at Rude Health, I was hooked’
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Comment & OpinionWhat habits stop us winning friends and influencing people?
Let’s start with stage one: not doing things that reduce our influencing power
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ProfilesMy Alternative CV: Dorset Pastry’s Mario Barends on Wrexham FC, ice and private messages
‘Watching a pallet leave site to a new customer is a great feeling, knowing they put their trust in us’
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ProfilesMy food & drink job: Amy Armstrong, brand manager, Asahi
’As one of the brand managers on the Peroni team, my role is predominantly focused on projects related to recruiting a younger audience’
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Comment & OpinionFlexibility is key when balancing business and a baby
My business has been my entire focus, until around seven weeks ago, when I welcomed a brand-new human into the world
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Analysis & FeaturesWhy become a B Corp?
Certification also gives access to a community of like-minded businesses, many of which are open to sharing advice, support or partnering on collaborative projects
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Comment & OpinionHow brands can avoid common pitfalls on Threads
The best strategy we’ve seen is testing and learning, trying different types of content and seeing what works, says Pete Sayburn, CEO of agency matchmaking platform Studiospace
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Comment & OpinionBBC crisis shows the importance of risk management
The task of identifying the risks in any organisation is pretty simple, says Ian Wright, co-chair of the Food & Drink Export Council
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ProfilesMy Alternative CV: Vet’s Kitchen’s Laura Shears on cars, rodents and Boy George
‘I miss the greeters in Asda and the sense of pride you used to get from the shop floor teams in Tesco. It’s rare to feel the ’buzz’ in any retailer these days’
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ProfilesMy food & drink job: Abby Catmull, product developer, Waitrose
‘I also love working for a company where I know we’re contributing to a happier world. I’m really proud that we are rated first for animal welfare and that our products support British farmers’
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ProfilesMy Alternative CV: Vadasz Deli’s Nick Vadasz on pickles, pickles and pickles
’My motto in life? Eat more pickles. (I’m getting this on a t-shirt)’
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Comment & OpinionWake up. Brits alone aren’t going to fill the food labour shortage
The migrant labour narrative is worn out. It’s time for a realistic approach
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ProfilesMy food & drink job: Zoë Watson, junior brand manager, Noble Foods
‘My love of food and cooking from a young age sparked my first career dream of owning my own bakery’
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ProfilesMy Alternative CV: Étän Rum’s Kareen Odekunle on Beyoncé, lamb ribs and Cameroon
‘Étän Rum is the culmination of months of dedicated tasting, testing, debating, and collaboration by five strong-minded professional sisters’
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Comment & OpinionHow to handle tough negotiations with retailers
A successful negotiation isn’t necessarily a win for either side, says Gina Overton, director at Bridgethorne
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ProfilesMy food & drink job: Becca Hoggett, trade marketing manager, Accolade Wines
‘This role caught my eye as I knew I always wanted to move into fmcg, and the fact it was in wine gave it the edge for me’