All My Alternative CV articles
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ProfilesSunny & Luna CEO Giulia Berretti on carbs, networking and gnocchi
’I went on to model in Milan, London and New York, where I saw first-hand the damaging attitudes towards food in the fashion industry’
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ProfilesCrosta Mollica MD Jack Rutherford on HFSS, shoplifting and Robbie Williams
‘Whilst well-intentioned, I think we’re getting regulation like HFSS wrong’
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ProfilesTrip CEO Olivia Ferdi on family, calm and the Oscars
‘Consumers are looking for more than just a drink; they’re looking for a mood’
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ProfilesHackney Gelato founder Enrico Pavoncelli on tomatoes, sun and Italian hip-hop
‘There are more good ideas than there are hours (or freezer space)’
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ProfilesQuorn CFO Nick Cooper on Rio, CO2 and Taika Waititi
‘Food production accounts for a third of global greenhouse gas emissions and grocery has a critical role to play’
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ProfilesOato’s Lawrence Moore on ROI, Woolworths and lasagne
‘I love data and insight, but part of me thinks we have lost a little human instinct’
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ProfilesNectar360 MD Amir Rasekh on EDM, loyalty and ghormeh sabzi
‘I really value flexible working environments, and we are lucky to have this at my workplace’
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ProfilesJust Eat’s Caroline Bates on loyalty, anchovies and S Club 7
‘One rogue anchovy on a pizza or in a salad and I’m finished. Everyone else can keep their fear of heights… mine comes in a tin’
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ProfilesFieldfare’s Susie Stewart on Vietnam, branding and 90s hip-hop
‘As we don’t use packaging, brand recognition means a lot, so when people call out Fieldfare, it feels like a big win’
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ProfilesNestlé’s Janette Jackson on The Wizard of Oz, United Biscuits and Liverpool FC
’When you’re walking down the aisles and you see how much packaging there is, you realise there’s more we can do collectively’
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ProfilesStarbucks’ Dan Saxby on dogs, F1 and eggnog
‘Nothing says welcome to the job like lying on the floor covered in eggnog’
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ProfilesBetter Nature CEO Elin Roberts on protein, recruitment and Arsenal
‘I’d love to see a protein aisle one day, with animal and plant-based options sitting side by side, to help the masses give chicken the night off’
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ProfilesCleanCo CEO Billy Paretti on Bloomingdales, fundraising and Goop
’My mission is to open the non-alc space to everyone and anyone – from the raver turned triathlete, to the bartender who just loves the craft’
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ProfilesBord Bia’s Sean Deane on brands, beef and Busted
‘I’m in the business of turning great Irish food into great stories’
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ProfilesBosh founder Henry Firth on vinyl, Interstellar and the future of food
‘Act like you’re cooking for your own kids and make food that keeps people healthier for longer. Surely that must be the future of food?’
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ProfilesTofoo Co’s Dave Knibbs on Stanley Tucci, net zero and The Police
’I love seeing people and the business achieve amazing things that we didn’t think was possible’
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ProfilesGoodfella’s’ Claire Hoyle on Girl Guides, hot sauce and girl power
‘It’s part psychology, part storytelling, and part making sure we never run out of Yorkshire puddings’
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ProfilesMonster Energy’s Adam Mehegan on VHS, spiders and Milli Vanilli
‘When you work in a fast-growing sector like energy drinks it can often feel like the full potential for category growth isn’t being realised’
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ProfilesThe Coconut Collab’s Zoe Fox on Borough Market, UPF and cows
‘UPF plays such a huge role in today’s health issues, particularly obesity and the pressure that puts on the NHS’
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ProfilesCheeky Panda CEO Julie Chen on massages, bamboo and Pho
‘Shelves are still dominated by legacy brands, leaving consumers with limited choice’