Avsnitt
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Rebranding is a big undertaking and something to approach with caution and a lot of planning. But even when you do plan ahead, there’s lots of details to keep an eye on, lots of steps to take and potentially a few hazards to avoid.
We recently rebranded, renamed and completely redesigned one of our projects. The Food Rush is now Eco & Beyond and whilst we’re really pleased with the end result – and it was definitely the right thing to do – we learned a lot in the process. In this solo episode Kylie and I talk through what we did, why we did it and all the things to consider when doing any kind of project like this. We get into some of the technical details about moving websites, domain names and hosting too so if you’re not changing your brand name but are moving web platforms, there’s some great advice about that in this episode too.
We’re Pausing The Podcast
As you’ll hear at the end of this episode, one of the lessons we’ve learned is it’s very difficult to focus on multiple projects at once and do them all justice. We will be pausing the podcast for the time being while we focus on building up the Eco & Beyond brand. Good Foodies may start up again or we may pivot it into a podcast for Eco & Beyond so watch this space.
Get the shownotes and more resources at goodfoodies.co.uk.
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Jenny Costa – the founder of Rubies in the Rubble – grew up on a farm in Scotland, surrounded by food. To begin with, her career took her in a different direction and she studies a masters in mathematics and economics. But after reading some research about the shocking stats surrounding food waste, she reconnected with her love of food.
Jenny became obsessed with food waste and set out to create a brand that was fun and celebrated food whilst also tackling the issue of food waste. After some small scale experiments at a London market stall, she’s scaled the brand and diversified the product range and is now competing with big players in the condiments category.
Tune in to this week’s episode of Good Foodies to hear the full story and how Rubies are creating value across the supply chain and taking the brand to new heights.
Get the shownotes and more resources at goodfoodies.co.uk.
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Saknas det avsnitt?
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Huel make a range of powders, pre-mixed drinks and snack bars that are nutritionally complete. Their core product is made from 6 ingredients: oats, rice protein, pea protein, flaxseed, sunflower and MCTs (a fat from coconut). It contains a pro-rata amount of all the vitamins, minerals and essential amino acids we need on a daily basis. And it’s super convenient. Could this be the future of food?
Huel’s mission is to make food convenient and affordable with minimal impact on animals and the environment. They’re also the fastest growing food business in the UK. To find out how they did it, tune in to this week’s episode.
Get the shownotes and more resources at goodfoodies.co.uk.
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Amatte is a new luxury coffee brand that embodies Africa’s rich cultures and history of storytelling. It sustainably sources the finest Arabica beans from female farmers across the continent to create delicious single origin coffee and blends in the UK.
On this week’s episode of Good Foodies we speak to Amatte founder, Amani Kiflemariam about her entrepreneur story, the history and culture of coffee in Africa and her passion for empowering female farmers. Get the shownotes and more resources at goodfoodies.co.uk.
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Ellie Phoebe-Brown is the founder of Kinda Co, an artisan, dairy free cheese brand based in London.
She used to run a popular food blog called “Kind State of Mind” which was all about helping people make great tasting vegan food. One of the biggest challenges of going vegan is finding a good alternative to cheese. After much experimenting, Kinda Co. was born.
They produce a range of dairy free cheeses with some really interesting styles and flavours. They also run supper clubs and cooking classes teaching others how to live a life after cheese. In this episode we talk all about vegan “cheese”, experience marketing and scaling an artisan food product.
Get the shownotes and more resources at goodfoodies.co.uk.
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Food waste is a huge issue and it’s something we talk about a lot on this show. Today we’re joined by David Jackson, the head of marketing for Winnow. They have an AI tech solution to reducing food waste in commercial kitchens and it’s now faster and more accurate than humans when it comes to recognising and recording food as it’s thrown away.
Winnow have created a wonderfully simple solution to a complex problem. They’ve essentially put a supercomputer into everyday commercial kitchens in restaurants, hotels, cruise ships and other kitchens to collect data about food that’s wasted – for a whole variety of reasons. The kitchen teams can then use this data to make better business decisions, save money and save the planet.
For the full story, tune in to this week’s episode!
Get the shownotes and more resources at goodfoodies.co.uk.
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Down a doggy looking alleyway and under a railway bridge in East London you’ll find Renegade Winery. This urban winery makes some fantastic wine in unconventional ways. They use local grapes and those from further afield and are always experimenting with different production methods, design and packaging.
We love trying new things on this show and celebrating brands and entrepreneurs who are doing something different and innovative. Wine made in London? I jumped at the chance to pay founder Warwick Smith a visit to see (and sample) their wines first hand.
Get the shownotes and more resources at goodfoodies.co.uk.
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The food industry is an exciting place to be these days. There’s so much innovation, technology, data and all sorts of exciting products coming to market. Keeping up with all the trends is a full time job so we’ve gone straight to the cutting edge of industry news and insights.
Julia Glotz is the managing editor of The Grocer, an FMCG trade publication based in the UK. The magazine has been around for almost 160 years and they have a growing digital offering too. Tune in to this week’s episode to get ahead of the trends, find out what’s hot in food and drink and a discussion of the looming challenges and uncertainty that Brexit will bring. Get the shownotes and more resources at goodfoodies.co.uk.
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Nix & Kix produce a range of adult soft drinks with a cayenne pepper kick. In 2014 co-founders Kerstin and Julia set out to create a brand with a difference to remove some of the stigma and boredom that surrounds soft drinks.
Breaking into the pub and bar scene with a non-alcoholic beverage has proved challenging so far but is still very much the end-goal. In the meantime you’ll find these delicious drinks in supermarkets, in canteens and internationally as export has become a big part of their growth strategy.
With zero food and drink experience Kerstin and Julia had to take a “just in time” approach to starting and growing the business. Tune in to this episode to hear the full entrepreneur story. Get the shownotes and more resources at goodfoodies.co.uk.
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Content marketing is the most effective way to attract and engage customers whilst inviting them into your brand story. It’s a very popular marketing approach - used by 91% of B2B marketers and 86% of B2C marketers - and it’s founded in providing valuable, inspirational or educational content for a targeted audience. In a world where social media moves at lighting speed, content marketing allows you to go deeper and provide value to customers that serves them and you for the long term.
In this bonus episode Kylie and Guy talk about some of the what, why and how of content marketing and outline 5 simple steps for getting started. Get the shownotes and more resources at goodfoodies.co.uk.
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When starting a food or drink business the job description is “do whatever it takes”.
Dalston’s Soda started in an East London nightclub on a payday loan. Over the years they’ve navigated their way through a number of challenges to scale up whilst maintaining a craft approach and focus on quality.
By using top quality ingredients and adding nothing weird or nasty, they've created a range of soft drinks that taste like real fruit. And with sustainability at their core and no plastic in sight, they're doing their part for the planet too.
Listen now for the full story from Dalston's founder, Duncan O’Brien. Get the shownotes and more resources at goodfoodies.co.uk.
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Your food business is growing and it’s time to scale up – particularly if you’ve run out of space on your kitchen table and you need more space! Finding kitchen space is a real challenge but this week’s guest has a wonderfully simple solution. Kitchup can be thought of as airbnb for commercial kitchen space. They help startups, brands, caterers and others find affordable kitchen space that can be rented by the hour, day, week or month.
To find out everything you need to know about what Kitchup do and how you can take advantage of their service, tune in to this week’s bite-sized episode with Kitchup founder, Charlie Jones.
Get the shownotes and more resources at goodfoodies.co.uk.
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I’ve yet to meet a food entrepreneur that’s had a smooth ride on their business journey but today we’ve got a story that’s full of ups and downs.
Primal Pantry was started on a credit card. They experienced explosive growth in the early stages but struggled to produce enough product to meet demand. They had numerous cash flow issues and ran out of money on multiple occasions.
But the story has a much more positive ending! Learn how Suzie Walker went from a £10 website to a paleo brand worth £10 M in 6 years.
Get the shownotes and more resources at goodfoodies.co.uk.
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BOL produce a selection of fresh, healthy food for a number of eating occasions. They’re pioneering a plant-based movement and are on a mission to “sex up veg”.
Their initial concept was born inside Fruit Towers at innocent drinks and after successfully launching BOL in 2015 Paul and his team built the business to 10M in just two years.
But in 2017 Paul made a huge decision which literally halved their business overnight. And he says it’s the best decision he ever made. Tune in to this episode for the full story.
Get the shownotes and more resources at goodfoodies.co.uk.
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A few weeks ago LUSH UK made an announcement that they would be shutting down their social media accounts. This caused quite a stir in the social media and marketing world and prompted much debate at Sapling HQ. Join Kylie and Guy in this solo episode where we look at both sides of the question “is social media a waste of time?”.
We’d love to get your input too.
What do you use social media for? Do you find it effective? Does it provide a good return on your time, effort and money invested?
We’d love to get your input too. Chat to us on FB Messenger or get in touch via Instagram, Twitter or LinkedIn to share your thoughts. (Yes, we’re still on social so you can still reach us that way!)
Get the shownotes and more resources at goodfoodies.co.uk.
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From a career in advertising to clinical depression to a life-changing trip to Africa. This is just the beginning of the story from Aduna co-founder Andrew Hunt. What happened next is a truly inspiring journey of building a social enterprise and unlocking a huge opportunity for rural households in some of the poorest parts of Africa.
Aduna makes a range of superfruit powders, teas and energy bars. They include ingredients such as cacao, tumeric and hibiscus as well as lesser known superfoods baobab, moringa, and fonio. These ingredients come from The Tree of Life (baobab), The Miracle Tree (moringa) and the Seed of the Universe (fonio). They have the potential to unlock a huge opportunity for the people of Africa. And that’s Aduna’s mission: to create sustainable incomes for rural African households by making these unknown ingredients famous.
Tune in to hear Andrew’s incredible story and the inspiring work that Aduna are doing with communities in some of the poorest parts of rural Africa Get the shownotes and more resources at goodfoodies.co.uk.
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JimJams signature product is a chocolate spread with 83% less sugar than the leading brand. You’d think that something like this would be enough to secure a place on retailers’ shelves. But despite having a great product that solves a problem and tastes great, getting into supermarkets – and staying there – is a real challenge.
Join us on the Good Foodies podcast this week to hear the JimJams story and how they’re diversifying their sales channels to grow the brand and business. You’ll also hear how JimJams founder, Kevin ended up on live TV in his pajamas.
Get the shownotes and more resources at goodfoodies.co.uk.
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Do you find you’re most content when spending time alone? Or do you crave crowds and love going out? If you prefer peace and quiet then chances are you’re an introvert. And sometimes that can feel like a disadvantage when it comes to running a business.
I used to think that to be a business owner you have to be loud, brash, supremely confident and out-going. But that’s not the only way to be a leader or an entrepreneur.
Running a business does take passion and energy. You will need to stand up for your ideas and communicate them clearly to your team and other groups of people. But your introverted nature doesn’t have to hold you back. Kylie and I are both introverts (and sometimes don’t leave the house or interact with other humans for days at a time!) but we’ve found ways to work with our tendencies and temperament and embrace the benefits of being quiet, reflective, analytical and sensitive.
Join us in this bonus episode for an informal chat into the pros and cons of being an introvert in business. Get the shownotes and more resources at goodfoodies.co.uk.
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What does it take to build a brand with purpose? Where do you start? How do you get to the essence of your message? And how do you communicate a creative way that gets the attention of your ideal customers?
Learn the steps to take in this episode as we chat to the founder and creative director of Giant Peach, a full service digital agency based in Wiltshire. They help brands of all sorts across the board but their passion is working with those that are trying to make a difference in the world. Get the shownotes and more resources at goodfoodies.co.uk.
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Have you ever wondered where barcodes come from? How they work? When they were invented? What all the lines and numbers mean? Us too.
If you want to sell a food product – online or in the shops – you’ll need barcodes. In this episode we’ve gone straight to the source at GS1 UK. Listen now to learn everything you need to know about barcodes for food and how to set yourself on the right path from the beginning.
Get the shownotes and more resources at goodfoodies.co.uk.
- Visa fler
