Name: Colin Markham
Age: 29
Job title: Agriculture sustainability manager
Company & location: Müller Milk & Ingredients
Education: History at Durham University and a master’s in Agri‑Economics from University of Reading
As a child, what did you want to be when you grew up? A farmer – no hesitation!
Why did you decide to go for a career in food & drink? Growing up on a family farm and still mucking in whenever I can (or at least making a decent attempt…) meant I’ve always been passionate about how food is produced and the journey it takes from farm to fork… or spoon in the case of Müller yoghurt!
Although I didn’t start my career in food and drink, it didn’t take long to realise it’s the industry where I wanted to be.
“Markets, regulations, and consumer expectations shift all the time, so the industry has to adapt quickly”
Explain your job to us in a sentence (or two): I work closely with Müller’s brilliant supplying farmers, from the north of Scotland down to the West Country, to help make their businesses more efficient and resilient, so we can keep producing great‑quality dairy products while lowering the environmental impact of the sector. In short, it’s all about supporting long‑term sustainability – on farms and across the whole industry.
What does a typical day look like for you? I’m not sure “typical” exists in my world! I’m involved in a real mix of projects – one day I’m deep in data, the next I’m planning farmer workshops or presenting to retail partners.
It sounds a bit clichéd, but genuinely no two days are the same, which definitely keeps things interesting and also keeps me on my toes.
Tell us how you went about applying for your job: I met so many nice people, and they had some really nice conversations with different colleagues before I got to my final interview.
I can’t remember every question in that final stage, but I do remember being pretty nervous and convinced I’d rambled at about 100 miles an hour.
Luckily, Müller didn’t seem to mind and I was delighted to be offered the role.
What’s the best part about working for a food & drink company? There’s always something new to learn. With so many projects on the go, different skills to use, and a mix of people to work with (from farmers, to colleagues, to retail partners), there’s a lot of variety. It keeps things exciting and makes the job feel constantly on the move.
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And what’s the biggest misconception people have about working in food & drink? I often come across the perception that there isn’t much innovation or change because, every day, customers go into the shop and see milk and other dairy products on the shelf.
In reality, the pace of change across the supply chain is fast. Markets, regulations, and consumer expectations shift all the time, so the industry has to adapt quickly. And that’s what makes it such a dynamic place to work.
What advice would you give to other young people looking to get into the food & drink industry? Try to get experience across as much of the supply chain as you can, from farming to processing to logistics. Seeing how all the pieces fit together helps you understand the bigger picture and figure out which areas you’re most passionate about.
What’s your ultimate career dream? To be a farmer – still sticking with that childhood ambition!
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