All My Alternative CV articles
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ProfilesFreddie’s Farm’s Laurie Fermor on UPFs, the Spice Girls and the van Tullekens
‘Kids don’t lie, they’re beautifully honest and if they love something, they tell you,’ says Freddie’s Farm’s Laurie Fermor
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ProfilesKirsty’s’s Kirsty Henshaw on free-from, skiing and Coyote Bars
’People are your greatest asset but can also be your most challenging,’ says Kirsty Henshaw
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ProfilesEnglish Cheesecake Co’s Zsolt Enyedi on cars, Hungary and goulash
‘Knowledge is knowing a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad’
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ProfilesOato’s Carl Hopwood on manure, Attenborough and milk rounds
‘I’d love to see reusable glass become more common in retail – it’s a win for the consumer, retailer, and the environment’
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ProfilesAll Dressed Up’s Tessa Reed on cats, S Club and shopping local
‘When I hear about how much customers love our product, it’s super rewarding and keeps me going’
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ProfilesPimentae’s Alice Parmiter on Room 101, skydiving and Taylor Swift
‘Taylor Swift is a marketing genius! The way she has built a cult-like community… we could all take a leaf out of her book’
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ProfilesSproud’s Sara Berger on Björk, plant-based and Forrest Gump
‘Shoppers should be feeling motivated to explore the new’
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ProfilesJason’s Sourdough’s Joe Hollingsworth on tapas, apprenticeships and teacup rides
‘If you talk to people of a school leaving age or in college then pretty much nobody is aspiring to enter the bakery industry’
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ProfilesThis CEO Mark Cuddigan on parenting, plant-based and Thierry Henry
‘I want to drive change at a government level, educating them on the impact food has on our planet’
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ProfilesOggs CEO Hannah Carter on dyslexia, buyer meetings and animal welfare
‘I think people would make difference choices if they knew their muffins have barn egg in, or poor-welfare pork gelatine in their sweets’
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ProfilesBeyond Meat’s Lee Crane on Watford FC, Oasis and jalapeños
‘From eco-friendly packaging to encouraging recycling and reducing single-use items, we need to minimise waste and protect the planet for future generations’
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ProfilesGrubby’s Martin Holden-White on mice, plant-based and Austin Powers
‘We’re helping make plant-based eating more accessible and convenient for people’
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ProfilesMy Alternative CV: Veganuary’s Chelsea Harrop on McFly, Harry Styles and plant-based
Chelsea Harrop talks handling viral moments like Veganuary name-drops on Corrie to dreaming of a world where every popular sandwich has a vegan counterpart
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ProfilesSt Ewe Eggs’ Rebecca Tonks on cigars, horses and Joe Wicks
’I just love a cigar. It makes my toes tingle, the flavour and the smell: perfection’
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ProfilesMerchant Gourmet MD Richard Peake on buffets, Elf and an HFSS tax
‘In an ideal world, unhealthy and highly processed foods would be expensive through heavy taxation’
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ProfilesJNCK Bakery’s Alex Brassill on HFSS, Jaws and Alton Towers
‘I think HFSS regulations are moving things in the right direction, but there probably needs to be more focus on sugar’
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ProfilesStarbucks’ Sam Henderson on vertigo, Costa Rica and Hugh Fearnley-Whittingstall
Sam shares his journey from his first job as a Starbucks barista to now leading beverage development for Europe, the Middle East and Africa
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ProfilesWho Gives A Crap’s David Titman on taco Tuesday, charity and being a wallflower
‘Everything is so standardised nowadays, it’s really hard to do anything that’s outside of the playbook. Shoppers love new stuff!’
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ProfilesDanone’s Tom Kerr on spiders, rollercoasters and split trousers
‘I’d love us to be able to make it even easier for shoppers to make educated decisions about the products they’re choosing’
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ProfilesThe Curators’ Max Rees on jerky, Gary Lineker and digging in
Self-proclaimed ’Big Cheese’ of snacking brands Cheesies and The Curators talks ’digging in and get things done’