Getting Through The Dark Side Of Grit

Author – Lyndsay Toensing

Do you remember when “grit” was the hot topic? I just saw a LinkedIn post about it today and I was reminded of how so many business leaders, motivational speakers, athletes, and others praised the character trait that keeps people working ever harder and pushing forward. Daniel Coyle, author of The Little Book of Talent: 52 Tips for Improving Your Skills, says “GRIT is that mix of passion, perseverance, and self-discipline that keeps us moving forward in spite of obstacles”. It has become the norm in many social and professional circles to work hard and push through at all costs. What people don’t talk about it the potential dark side of embracing “grit”. Let me share the story of Kandis.

I met Kandis at a company sponsored women’s networking event in late summer. She, like many of us in the company, was a high achieving, hardworking, and goal-oriented professional. She prided herself on being brilliant and accomplished. Not in a boastful way. She had accomplished a lot on her 31 years on the planet. She graduated from a top business school, had worked for and been promoted at some of the top consumer packaged goods companies, had always received praise and recognition for her work, and had been hand-selected by a top tech company to work on a new project as the lead project manager. But when she got there, all of her confidence slowly began to bleed out of her. She was getting a lot of critical feedback from her director and the project director despite how hard she was working and every strategy and tactic she tried. She, her peers, and her team were regularly working 12-14 hour days and seemingly not making enough progress. This was new territory for her. She started to question if she was smart enough or talented enough for the job. Or maybe she never really was smart or talented.

She kept pushing forward, looking at each new challenge as an opportunity to learn, grow, and persevere despite her growing unhappiness. Over time, she started crying on her way home from work each night. Next came anxiety attacks in the morning after she rolled over to check her email before getting ready for work. Soon thereafter, she started fantasizing about getting into a minor accident. Not an accident where anyone else got hurt, nor any major injuries to herself. But just enough to be forced on a small leave for maybe a couple of weeks. Maybe even a month. As her anxiety increased, her performance decreased. She had no patience to collaborate with her team and couldn’t tolerate any mistakes at the risk of it coming back on her. Kandis kept pushing forward like this for three years. Finally, she couldn’t take it anymore and just quit. She was exhausted and completely burnt out with no drop of self-confidence left. Kandis no longer recognized herself and felt completely lost. She was living the dark side of grit.

You may be feeling like Kandis, or you want to make sure you don’t get to the place that so many high achievers do. The good news is that there are 4 simple, but not always easy, ways to help you avoid falling into the dark place.

1. Listen to your body.

Our bodies are incredible universes onto themselves and are communicating with us all the time. Some people push past the early stress signs and don’t start listening until they have chronic migraines, are sick all the time, on anti-anxiety meds or sleeping aids just to get a semi-decent night’s rest. Pay attention to how you feel and think. You may feel excited, happy, content or at peace if you are living a life aligned with yourself. On the flip side, you may be experiencing anxiety, insomnia, negative self-talk, and depression if you aren’t. Start exploring the reason for your thoughts, actions, and reactions if they become overly negative or critical. Listen to your body and mind when it needs a break, too. Rest when you need it. Play when you need it. Take a walk, go to a yoga class, get a drink with friends, take a vacation if you feel it is what will rest and rejuvenate you. Heck, sign up for that retreat that you’ve been looking at for the past year. You’ve earned it!

2. Remember your “why”.

We often get so caught up in the “doing” of life that we forget why we are doing in the first place. Did you start this path because it was a passion? Was it because it was what your parents wanted you to do? Did you start on your path to prove to someone that you could do it? Take time to remember why you are doing what you are doing and see if it still resonates with you. If it doesn’t – that’s ok! You can change your mind. Despite how long you have been on your path, you have the right to direction. It is never too late or too early. There aren’t certainties other than birth and death, so make sure you are content and at peace with life as it is now.

3. Invest in yourself.

Invest in yourself by finding the right resources, support, and experience to empower yourself. Investing in your growth and development will be a great advantage to overcoming obstacles and the dark side of grit. Whether through formal education, the plethora of resources available via books, podcasts and the like, or hiring a coach like me, investing in yourself will always have a return. Keep learning, keep growing, keep challenging yourself to find and do what you love to do, and you will see the benefits in your career progression and satisfaction.

4. Celebrate!

High achievers are known for achieving one goal, only to start on the next goal moments later without taking a second to acknowledge and appreciate their most recent achievement. This behavior causes them to underestimate and undervalue their efforts, and that can lead to the feeling of being trapped in a hamster wheel. Take the time to pause so you can truly appreciate what you’ve accomplished and celebrate your wins. Get a massage, go out for a nice dinner, go on a trip – treat yourself!  

Kandis spent the following two years learning how to make cheese on a goat farm in the Pacific Northwest. It was what she needed to get back in touch with what she needed and truly wanted. Today, she leads her own company, doing business her way.

Understanding and taking care of yourself first, all aspects of yourself, is the best way to avoid falling into the dark side of grit, or the dark side of being a high achiever. Those around you will reap the benefits of love, support, compassion, creativity, innovation, productivity, and more because you have taken care of yourself. You will also become an excellent example to others, which will give those around you the permission to take care of themselves so they can show up as their best selves, too. Everyone benefits when you put yourself first. Simple and effective, but usually the first thing forgotten. So, don’t forget it. You are worth the time and effort. I promise.

About the author: Lyndsay K. R. Toensing, MBA is a transformational leadership coach and author of the Best Selling book The Art of Connected Leadership. She is passionate about helping emerging leaders develop their unique leadership style that empowers and creates high-performing teams, keeps and attracts top talent, and helps them achieve their professional and personal goals. Lyndsay has spent fifteen years leading teams, mentoring, and coaching in startups to Fortune 500 companies in medical device, healthcare, and retail industries. 

Get a free copy of her ebook The Art of Connected Leadership by emailing LyndsayToensingCoaching@gmail.com.

The Power of Women in the Food Industry

Where Do Women Stand  In The Food Industry

The acceptance of women in the industry has come a long way, but not far enough. In some industries, such as the food industry, gender equality is still severely lacking.  The good news is that women can be empowered to make the changes necessary that will allow for a better balance in gender equality. This can be done when women recognize the power that they already have in the food industry.

The Power of Women In The Food Industry

Many surveys and studies have been completed that support the role that women play in the food industry. This research is showing:

Main Food Shoppers

The individual that normally takes on the responsibility of doing the grocery shopping is 71.3% of the women.

By Age Group:

Ages 18 to 24: it is 36.1% women

Ages 25 to 64: it is 76.5% women

Ages 65 and older:  it is 74.2% women

Main Food Preparers

Statistical figures show that it is 73.8% women who are food preparers.:

By Age Group:

Age 18 to 24: 39.9% women

Age 25 to 64: 77.3% women

Age 65 and older:  81.9% women

What Are The Statistics For Women In The Food Industry?

McKinsey compiled a report based on research for 2017 that clearly outlines the gender equality in the food industry, showing the following:

Source: McKinsey

What Are The Reasons For The Gender Gap?

Knowing what the figures are is a start. To take it, a step further is to determine why women are lagging behind in the executive roles of the food industry. There are some causes that are easier to identify compared to others. For example:

Hiring:

Hiring outside of the company is more favorable towards men than women in the three major areas of the food industry, which are:

  • Manufacturing:
    • At entry level positions, women are well represented.  First promotions for women are at 2.7% and men are at 10.5%
  • Distribution:
    • Lowest representation of women
  • Operators:
    • More progress has been seen in this sector compared to the other two. There are better rates of promotion.

Improvement Opportunities

There are some improvement programs, but less than what is found in other industries.

Ambition Gap

Research has shown that fewer women in the food industry want to enter into the executive level compared to their male counterparts.

What Are The Problem Solvers?

Although the current statistics are somewhat bleak, and the causes are challenging to overcome, there are several positive steps that can be taken to close the gender gap in the food industry. All of which upon success can create some extremely positive outcomes for the industry.

From The Bottom Up

By increasing the number of women that are hired at the entry-level, it provides more opportunities for in-house promotions.

Better and More Improvement Programs

Setting up lower-level employees for success at management levels with the right training and programs will provide a better pool of employees to choose from for higher-level positions.

Creating A Desire

If there are more opportunities for advancement within the companies, then there is more incentive for women to have a desire to fill these.

Leadership Support

The management level has to provide the type of positive leadership that treats women equally in the workplace. They need to allow women to have a voice in the company.

These are not difficult changes to be made but ones that will have a major impact on the gender equality that will not only serve to benefit the females but the companies within this industry.

Member Spotlight – Sherrill Cropper

We have the opportunity to feature another one of our amazing FIF community members, Sherrill Cropper. Her career in the food industry has been all about finding her true calling and figuring out where she could grow doing what she loved most. Sherrill has had some great experiences academically and professionally that led her to a position where she can truly put her skills and expertise to the test. Above all else, Sherrill has learned and truly values the connections she’s made along the way.

Q. Let’s start from the beginning. Where did you grow up? What inspired you to start a career in the F&B industry?

A. I grew up on a small dairy farm in southern Ohio. I spent my whole life being around agriculture, which included being involved in 4-H and FFA. For me, having that connection and understanding of where our food comes from is something that I have always highly valued.

What drew me to the food industry was that it was a unique field with jobs that weren’t broadly advertised, unlike some other careers. A role in this field also contained aspects of all the subjects that I really enjoyed in school (physics, math, chemistry) while still allowing me to utilize my understanding of agricultural. In addition, the appeal of seeing your product on the shelf is pretty cool.

Q. Can you share what your career journey has entailed? Where are you today?

A. Like many, my career journey has not been a straight path. I had to make some strategic decisions and move around to help me figure out what I was truly passionate about. Currently, I am the New Product Development Lab Manager at Lesaffre Corporation, where I do functional ingredient development for the bakery industry. It took me a while to figure out what I really enjoyed, but through graduate school and being on the job I realized my favorite parts of science was doing experimental design and technical problem solving.

After finishing my B.S. and M.S. in Food Science at The Ohio State University, I completed two internships in two different divisions at Heinz North America. At the time, due to the economy, Heinz couldn’t hire me and I found myself transitioning into a Food Technologist role at Roskam Baking in Grand Rapids. I spent a year and three months doing food service product development and it was there that I realized that I wanted to do more with my career.

After being out of school for two years, I applied for my Ph.D. in Grain Science at Kansas State University where I studied cereal chemistry. During my Ph.D., I had the opportunity to also intern at Cargill which was where I got my first exposure to working at an ingredient company. It was through my connections at KSU that lead me to my current position.

Q. What career achievements have been the most impactful to you and those that you have helped along the way?

A. One of my biggest career achievements was launching my first ingredient that I developed for Lesaffre back in 2017. It took almost two years to get it from ideation to launch, but it really helped me decide how I would setup future experimental testing and what our process would be for launching new ingredients for the business. This experience really provided me a better understanding of my role and skills, but also how I was going to make the transition from life in academia back into the industry.

It also gave me the confidence that I needed to find within myself and to recognize what I could actually do. I think as women, we sometimes are our own worst critics and it’s important that we also take the time to recognize the accomplishments and the journey that got us to where we are. In addition, although it may not be the biggest career achievement, getting to lobby on Capitol Hill with the American Baker’s Association back in 2016 was also a pretty great experience.

Q. What are your areas of expertise for Females in Food members to connect with you on?

A. My areas of expertise probably vary due to my random journey, but ingredient functionality is one of the areas that I have been heavily involved with for most of my education and career, whether it be gums and emulsifiers in ice cream chemistry to enzymes and antimicrobials in the baking industry. Currently, my expertise is mostly focused on providing understanding of the baking process and ingredient functionality (dough improvers, yeast, emulsifiers, etc.) for small, medium, and industrial bakeries.

Q. What do you enjoy doing most in your free time?

A. In my free time, I enjoy walking long distance (5-7 miles), reading, riding my bicycle, spin classes and traveling.

Q. What advice would you give your younger self? Or What advice do you have for those who are just coming into the food industry?

A. The advice that I would give to my younger self is “Relax, it’s okay that you don’t have your career planned out and you don’t know what you’re going to do with the rest of your life. Enjoy the people and the experiences along the journey because that’s what makes life worth it.”

For those coming into the food industry, I would say “Put yourself out there and try and meet and get to know as many people as possible. One never knows how that one connection may lead you to a new opportunity, be an ally for you, or even become a dear friend.”

Q. What is your favorite “on the go” breakfast?

A. Two slices of toast with peanut butter or grape jelly.

Member Spotlight – Susan Stevens

We are so excited to be featuring one of our incredible FIF community members, Susan Stevens. Her journey in the food industry has grown from setting her roots in engineering roles to expanding her expertise as a supervisor. In this Q&A interview, Susan shows us the power of team management and what it means to know the operations and people side of the business, creating a healthy culture and focusing on self-development to boot.

Q. Let’s start from the beginning. Where did you grow up? What inspired you to start a career in the F&B industry?

A. I grew up in the suburbs of Chicago, IL. My parents taught me from a young age that hard work and grit were tools that I would need in my tool kit. I was an extremely shy child and spent much of my childhood as a dancer to build confidence.

I didn’t intentionally set out for the food and beverage industry. I found myself gravitating towards food companies and their approach to improvement and continuous learning. I joined Cargill in an operations/engineering role after college graduation and really enjoyed the responsibility and pace of that function.

Q. Can you share what your career journey has entailed? Where are you today?

A. I joined Cargill in an operations/engineering role after college graduation. I held several engineering roles and a maintenance role before I landed in Operations Management. For 6 years, I worked as the front-line supervisor and then the manager of one section of their ingredient plant in Hammond IN. Because the technology I worked in was very specialized, I worked with several global teams and was able to support a plant start up in China in 2018 with several onsite visits.

Working in Operations Management helped me realized that I have a passion for people management and development in addition to “the work”. In 2018, I completed the CTI Co-Active Coaching program to continue to develop myself as a leader.

In March 2020 (what timing!) I accepted a new role at Fifty Gazelles (an innovation agency) in Chicago, IL. Today, I lead commercialization projects for new product launches (food service, retail, etc) for large and emerging brands.

Q. What career achievements have been the most impactful to you and those that you have helped along the way?

A. I am most proud of the work that I did to develop the culture of my team in my operations manager role. I was the first woman to occupy that role (and the first woman to occupy the supervisor role before it) and I really leveraged that to create a culture built on determination, curiosity and helping others.

Our team accomplished great things and was so collaborative from the newest operator all the way up the chain. It was so rewarding to see that even in that “rough” culture that those types of work places are possible.

Q. What are your areas of expertise for Females in Food members to connect with you on?

A. You should shoot me a note or give me a call when you want to talk operations management, external manufacturing, product commercialization or how to get a toddler down for bed.

Q. What do you enjoy doing most in your free time?

A. My husband and I have a two-year-old (Ben) and we love to take him on adventures.  Pre-covid, we had great plans to travel a bit with Ben.  Currently, we spend a lot of time outside with him, exploring parks in downtown Chicago. (Our record is 4 playground in one day)

In my child free downtime, I am an avid reader.  I’m typically reading 2-3 books at a time.  I’m currently reading the Bridgerton series and “Invisible Women: Data Bias in a World Designed for Men” by Caroline Criado Perez.  I also love a good book recommendation to help me learn more about the world.

Q. What advice would you give your younger self? Or What advice do you have for those who are just coming into the food industry?

A. It is important to do a good job at work and you should focus on developing yourself. Developing yourself is not “taking a bunch of classes”. I found that I developed the most when I was taking stretch assignments outside of my comfort zone or really working to apply something that I learned (from a book, class, podcast etc).

Build your network. I made the mistake of only building my network within my own company and realized this only when I realized I was ready to leave. Continuing to check in with your network helps both them and you and it is important to take the time/effort to do it!

Q. What is your favorite “on the go” breakfast?

A. I’m a terrible breakfast eater. If I had my way, I’d eat a full hot breakfast every day and it would always have hashbrowns (extra crispy).

What’s the Difference: Venture Capitalists, Private Equity Firms, and Angel Investors

There’s a lot of business terminology out there, and it can get confusing to keep it all straight. For example, what’s the difference between venture capitalists and angel investors? If you need a straightforward explanation, so you don’t feel like a deer in the headlights the next time it’s brought up in conversation, look no further.

Who are Venture Capitalists?

Venture capitalists, also known as VCs, are private equity investors or firms who provide capital to high-growth potential companies, like start-ups, early-stage companies, or small businesses that wish to expand. Since venture capitalists seek high growth potential companies, there is often high risk associated with investing.

What is Private Equity?

Private equity is investments made from high net-worth individuals or companies in businesses that are not publicly traded. Private equity investments are often pursued to obtain a high return on investment (ROI). Private equity differs from venture capitalists because they buy and invest in different companies in different amounts of capital. Private equity firms usually invest in more established companies as opposed to venture capitalists who invest in companies in their early stages of growth.

Who are Angel Investors?

Angel investors are individuals who provide capital for businesses, usually in exchange for ownership equity. The funds are often a one-time investment to get the company off the ground or support the company during the early stages of business. Angel investors are typically individuals with high net worth who invest their own money.

How to Find an Investor?

As with most big decisions, do your research. Get clear on what type of investor you’re looking for, what you need, and what you’re asking of your investors. There are excellent resources online to help you search for angel investors or give you an idea of the best venture capitalists.

Want to join a community of women you can brainstorm ideas with and connect about topics like this? Join the Females in Food Community today!

Member Spotlight – Deneen Rief

We are so excited to be featuring one of our incredible FIF community members, Deneed Rief. Her career in the food industry started from a completely different field of study, but quickly led her to take on a journey in food safety . In this Q&A interview, Deneen leads us through her journey from a key role in food safety for major food brands to becoming a consultant.

Q. Let’s start from the beginning. Where did you grow up? What inspired you to start a career in the F&B industry?


A. I grew up in Golden Valley, MN. My parents were teachers and we traveled (in a camper) around the country every summer.

I landed in the food and beverage industry a little by accident. I got my degree in Soil Science and Agronomy from the University of Minnesota and started my career in sales. From there I went to analytical testing and then landed my job at General Mills in their laboratory. I started moving around to different roles within the company and realized my love of the food industry and particularly food safety.

Q. Can you share what your career journey has entailed? Where are you today?


A. I spent 15 years at General Mills moving around into different roles, as I mentioned above.

I started in the analytical laboratory, then move to manage the labs, was General Manager of Medallion Labs (which sold the General Mills analytical services to outside companies), spent a year in sensory, and then moved to manufacturing. I started working in the pilot plan and realized I needed to get “real production” experience and moved to a facility in Belvidere IL. I spent 4 years in Illinois and decided it was time to move back to MN.

Unfortunately, General Mills was struggling at the time and was not able to move me and my family back. That is when I made my move to Land O’Lakes. I started in their dairy plant in Kiel, WI, and then moved back to the corporate offices in Arden Hills, MN. Land O’Lakes again gave me the opportunity to learn new roles, so I helped develop quality programs and helped integrate a new business (Kozy Shack pudding) into the LOL quality management system When the FSMA (Food Safety Modernization Act) was signed into law in 2011, I joined the regulatory team and prepared all Land O’ Lakes businesses for full compliance.

In 2016, I was given the opportunity to lead a quality organization for a medium-sized supplier company called Hawkins, Inc. I loved my quality team, but after 3 years it was time to leave the corporate world and try consulting. I have owned my own consulting business for the last 2 years and I love it.

Q. What career achievements have been the most impactful to you and those that you have helped along the way?


A. My greatest career achievements have been in mentoring. I developed a Buddy Program at both Land O’Lakes and Hawkins for new FSQ employees. Helping a new employee navigate the corporate world is so rewarding. I have mentored employees both formally and informally for many years. I find great joy in helping others succeed.

Q. What are your areas of expertise for Females in Food members to connect with you on?

A. Food Safety, Quality Management Systems, and Regulatory Compliance

Q. What do you enjoy doing most in your free time?

A. Traveling. I love to travel for work, for fun, and for volunteering.

About 7 years ago I discovered international volunteering through the USAID Farmer to Farmer program. I have done volunteer assignments in Egypt, Lebanon, Kenya, Tanzania, and Morocco (both in-person and virtually during the pandemic). Training small food companies and cooperatives in these countries on food safety has been an amazing journey and one I highly recommend. Let me know if you want to learn more!

Q. What advice would you give your younger self? Or What advice do you have for those who are just coming into the food industry?

A. Build a network and keep in contact with them. I utilize my network all the time for questions, jobs, helping others, introductions, really anything. The food industry is smaller than you think and you never know when your paths will cross again.

Q. What is your favorite “on the go” breakfast?

A. I always make time for breakfast! Eggs are my go-to.

How Females In Food is Working to Close the Gender Gap in the Food and Beverage Industry

From 2015 to 2020, representation of women in senior-vice-president positions grew from 23 to 28 percent, according to McKinsey & Company’s 2020 Women in the Workplace report. While the numbers are trending in the right direction, women are still dramatically underrepresented in leadership positions, and that’s not taking into account the effects of the COVID-19 pandemic on women in the workplace. The most important action we can take to begin to close this gender gap is to acknowledge it. That’s where Females in Food comes in.

Females In Food is helping both women and women-forward companies connect and accelerate careers. We’re working to close the gender gap in the food and beverage industry by helping companies attract, engage, convert, and retain female talent and by providing exclusive member-only content and resources to female professionals. Here’s how.

Curated Content

Every month, we share original articles and sourced articles to help you become your best self. These articles are based on our monthly topic of choice to help you dig deeper into critical areas of professional and self-development. We’re here to help you boost your career, gain industry insights, and learn how women in the food and beverage industry are breaking the glass ceiling.

Job Board

Our job board with prevetted careers at female-forward companies is an exclusive benefit to the Females In Food community members. It’s our goal to help women and companies achieve their greatest potential, and we seek to accomplish this by connecting job seekers with exceptional opportunities in the food and beverage industry.

Job Search Accelerator

We recently released our Job Search Accelerator program to help you launch a successful job search that will help you find a fulfilling career. If you are tired of the constant stress around job searching and are ready to take a completely new and strategic approach to the process, then this course is for you. As a member of the Females In Food community, you’ll gain exclusive access to this course.

When you finish the Job Search Accelerator program, you’ll have:

  1. An actionable plan to successfully launch a job search
  2. All of the tools you need to implement your plan
  3. A head start among other job applicants
  4. Clarity around your next career move

Career Coaches

The Females In Food community provides a network of career coaches to help you navigate your career. Whether you’re just starting out or you’re ready to take on a big promotion, our career coaches will help you get you where you want to be.

Resume Reviews

When you become a member of the Females In Food community, you’ll receive free resume reviews. Yes, free! Keeping your resume up to date is essential throughout your career, whether you’re currently seeking new opportunities or you’re only looking to refresh your resume with new skills and responsibilities. Since our community consists of members of the food and beverage industry, they know what job seekers are looking for and how to position you and your experience to make you the most marketable.

Community

Behind every successful woman is a community of women cheering her on. That’s exactly what the Females In Food community is here to give you: community. Through mentorship relationships, networking events, job search support, professional development opportunities, and a community of women who get it, we’re here to lift you up, support you, and be your biggest career advocate. Finding success in a male-dominated industry is hard enough, and just because you can do it alone doesn’t mean you have to.

As a woman in the food and beverage industry, joining Females In Food means you have access to exclusive resources that will help you take your career to the next level. Females in Food is your best career connection. Become a part of the community today!

Four Ways to Ensure Your Hiring Process is Equitable

Research from Harvard Business Review shows that women feel they need to meet 100% of the criteria when applying for a job, while men apply after only meeting about 60% of the criteria. This statistic is backed up by LinkedIn behavioral data that shows that women apply to 20% fewer jobs than men because they screen themselves out of the conversation before it even has a chance to start.

So, how can you ensure the next time you’re bringing on a new team member that you’re doing your best to be fair and impartial and mitigate the disparity in these statistics.? Here are four ways.

Write an Inclusive Job Description

How a job description is written says a lot about the company and the job seekers that are likely to apply. It’s the candidate’s initial exposure to the position and the company’s culture and values. Writing your job description can be the difference between attracting a diverse pool of candidates and deterring candidates from applying.

Try focusing on what success looks like in the role and company values and beliefs, instead of a list of job requirements. Use inclusive and gender-neutral language and avoid kitschy jargon like rockstar, guru, or ninja.

Recruit a Diverse Pool of Candidates

Think about where your company is recruiting candidates. If you’re using external means to market your position, consider your partnerships with job boards and local organizations. Are they known to attract diverse candidates? Would a woman be just as likely to see the job posting as a man? Would a member of the LGBTQ community be as attracted to the position as a member of the black community? Dig deeper into the tools you’re using to find your candidates to ensure diversity before you hire.

Remove Bias When Reviewing Applications

Unconscious bias is when a person has unsupported judgments for or against something or someone. This implicit bias reinforces stereotypes even when our conscious mind considers the behavior counter to our own values and beliefs. Unconscious bias is common, especially when reviewing job applications. Ageism, racism, and sexism, amongst other things, come into play.

To remove bias from your hiring process, acknowledge it exists, and actively combat it. Avoid selecting candidates based on name, gender, or age. All qualified candidates should be given a chance to interview for the position without forces outside of their control inhibiting them.

Ensure a Fair Interview Process

The interview process is another crucial time to put your implicit biases aside. Give all candidates a fair and equal chance to showcase their abilities and why they’re qualified for the position. If you’re the hiring manager and you had a part in selecting the candidates, this is hopefully a no-brainer. But if you’re interviewing candidates selected by human resources or you’re not the hiring manager, make sure you’re treating all candidates equally.

Ask similar questions to gauge experience and skill set, and allot the same time and style of interview for everyone. If you’re in a position to influence the interview process, make sure there is a diverse selection of employee representatives conducting the interview. This not only shows the candidate the company practices what they preach, but it also provides the company with diverse feedback on the candidate.

How Females in Food is Helping the Food & Beverage Industry Become More Sustainable

80% of food buying decisions are made by women globally, yet representation at senior-level leadership positions across the food and beverage industry is less than 20%.

This statistic is jarring, but most of all, it’s not sustainable for the future of the food and beverage industry. Angela Dodd, the founder of Females in Food, set out to change that.

Dodd wanted to help women advance their careers by removing barriers and supporting them along their journey.

There are everyday realities that tear women down and hinder their progress, leaving women feeling like the chips are stacked against them.

This lack of sustainability hinders the food and beverage industry as women seek to grow in their careers as new professionals through senior-level executives.

A sustainable food and beverage industry allows companies and employees to meet their current needs without compromising the ability for future generations to meet their needs.

Dodd envisioned an industry where women had access to the resources they needed to empower their careers. She imagined a network that would easily connect women with female-friendly organizations and a world where women didn’t have to choose between motherhood and career advancement.

Fueled by the need to give women in the food and beverage industry a voice, the Females and Food community was born.

Females in Food accelerates careers and connects women with female-forward companies. They exist to support women throughout their career journey, from women who aspire to hold a managerial role to women who already do.

Their mission is simple – to advance women in the food and beverage industry.

To help the food and beverage industry become more sustainable in supporting and advancing women in their careers, Females in Food focuses on three main commitments: cultivated community, career acceleration, and creating opportunities.

  • Cultivated Community: Females in Food unites women across every food and beverage industry segment and allows women to support each other, access real-time feedback, and form lasting relationships through their mentorship program and curated events. The community establishes intentional bonds and meaningful relationships to help women support women.
  • Career Acceleration: From job search strategies to personal branding to enhancing executive presence, Females in Food empowers careers by delivering resources for the everyday realities. They have resources to help all women, regardless of where they are in their career journey. By providing women with the tools to accelerate their careers, they’re putting them back in the driver’s seat.
  • Creating Opportunities: Females in Food works as a talent connector and provides visibility while advocating for change at both the company and policy level. The food and beverage industry needs to change and adapt to become more sustainable for women and their future. By advocating for opportunities to improve companies and careers, Females in Food is setting out to change the industry for the better.

Females in Food is committed to helping women advance in the food and beverage industry, including closing the gender gap at the top. Their initiatives empower careers, provide visibility, and help companies close the gaps across parity, pipeline, and policy.

They proudly work with employers who are committed to designing and supporting a better workplace for women and who understand that our industry becomes more sustainable and profitable when women are equally represented at the top.

Visit FemalesinFood.Community to learn how you can join the community today.

8 Ways You Can Impact Sustainability at Work Today

When you think of sustainability, what comes to mind? For many people, sustainability means recycling and working to save the environment. While this is true, there is so much more to sustainability than reducing your carbon footprint.

Sustainability is a concept where we work to meet our current needs without compromising the ability of future generations to meet their needs. To accomplish this goal, there are three pillars we can impact: environmental, economical, and social.

Each of us has the ability to influence sustainability in our workplaces. To remember how, think of the three Ps tied to each pillar. Environmental sustainability is impacted by being conscious of the planet, economic sustainability is impacted through profits, and your behavior with people impacts social sustainability.

If you’re not sure what impact you can have on sustainability in your workplace, try one of these.

Environmental

Recycle

We’ve heard this since we were kids “Reduce, Reuse, Recycle.” It’s a tale as old as time. Recycling helps save natural resources, energy, and money. Utilize your company’s recycling receptacles instead of tossing cans or paper in the trash. If your company doesn’t provide you with a means to recycle, offer to implement a recycling program.

Work Remotely

This past year, many employees were forced to work remotely. A surprising benefit that came out of the pandemic was the positive effect it had on the environment. While less commuting saves you time and energy, it also reduces emissions and improves air quality. Working from home also reduces energy usage and paper usage at your office. Once we enter a post-pandemic world, explore the option of continuing to work remotely, even part-time, to continue to reap these benefits for the environment.

Go Digital

In 2014, the Clean Air Council and the Environmental Protection Agency (EPA) reported that the average office worker uses 10,000 sheets of paper each year. That equates to four million tons of paper used annually in the office. By going paperless at work, you can have an immediate impact on the environment and your company’s bottom line.

Economical

Be Smart About Vendors

If you’re in a position at your company to make decisions around your suppliers and vendor partners, do your research before signing a contract. Consider what the vendor stands for and what their sustainability values are. Make sure that you’re creating partnerships that align with your company’s sustainability beliefs. If you’re not in a position to make the decisions, offer insight to those who are.

Establish a Sustainability Council

If your company is all talk and no action when it comes to sustainability, take the lead and offer to create a sustainability council. Recruit stakeholders and those interested in making an impact, and then outline a plan of your company’s goals and key initiatives. Sometimes the best way to get something off the ground is to start it yourself.

Social

Advocate for Diversity Equity, and Inclusion (DE&I) in Your Workplace

Sustainable workplaces are diverse across races, genders, socioeconomic status, and more. For a company to be successful and impactful in their communities, they need to create and foster equitable environments that will lead to meaningful change. As an employee, be an advocate for DE&I. Support any current efforts or implement new program to support your fellow employees.

Create Opportunities

For a company to thrive and foster a culture of growth, employees and managers need to develop professionals. To do this, managers need to create development opportunities and challenge employees to expand their expertise. Peers can also create opportunities by making introductions to their connections and offering knowledge from personal experiences that would benefit others.

Support Women in their Careers

Fostering a sustainable workplace includes supporting women in their careers, and to support women in their careers, we need to form a community at work that supports women. We can support each other through mentoring young professionals, making space for others to grow in their careers, and supporting mothers at work. Supporting women at work doesn’t prevent the success of others or inhibit the company’s success. Remember, we are all stronger when we work together.

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