Speciality-Food-Magazine-March-2025

54 FINAL CALL 5 MINUTES WITH ZARA GODFREY, FOUNDER AND MANAGING DIRECTOR OF PUKPIP WHAT WOULD YOU BE DOING IF YOU WEREN’T IN THE FOOD INDUSTRY? In a different life, I would probably be a psychologist, as I’ve always been interested in learning more about why people think and act the way they do. WHAT WAS YOUR FIRST JOB? It was either waitressing at Wimbledon or working in the Food Hall at Fortnum & Mason over Christmas. WHAT INSPIRES YOU? Bringing healthier, better products to families – particularly kids – and helping others find a better balance in life. WHAT’S THE WORST JOB YOU’VE DONE? I think I’m one of the lucky ones who has always enjoyed what they’ve done, so I don’t have an answer to this! WHAT’S YOUR FAVOURITE PART OF YOUR JOB? Growing a brand and seeing where you can take things is really exciting to me. I also love solving problems and working together as a team to find new ways to get customers’ attention. AND YOUR LEAST FAVOURITE? I accept this comes with the territory of running a business, but if somebody else offers help with any tasks relating to admin, I’ll take it! HOW ABOUT THE FOOD INDUSTRY? As much as I enjoy it, building a food business is incredibly hard – particularly now, where there are so many new brands and products A re you a mindful retailer? This is something we know has become increasingly important across the independent sector. Shoppers in speciality stores aren’t putting just anything in their baskets. Today, they’re more thoughtfully considering their purchases. When they pick up an ingredient or product, they’re not only thinking about dinner, or how delicious whatever they’ve chosen might be, but scanning for more information. Is it ethical? Is it sustainable? Is it B Corp? Is the packaging recyclable? Is it organic? As for the actual setting, consumers, say experts, are being drawn to retailers that align with their values of minimising waste, generating a lower carbon footprint, supporting local producers, and investing in higher welfare and better conditions for workers. It’s a lot to think about, but the juice is worth the squeeze. According to Euromonitor more than 60% of shoppers say they want to adopt more planet positive habits, while FMCG Gurus adds 32% want to avoid ingredients harmful to the environment. We’re still at the cusp of the beginning of the year with a clear path forward to enact meaningful change in 2025. Perhaps now, with everything you’ve learnt from The Green Issue at your fingertips, is the time to take the next step on your sustainability journey, building on a foundation that will attract more and more customers along the way who want to travel with you. You don’t need to start big. Gradual, achievable goals are key say those who’ve already started along the path to more eco-friendly retailing. Every small change counts, whether that’s setting lighting on a timer or replacing old, inefficient heaters, switching from open chillers to energy-saving closed units, implementing a bolder waste strategy, or swapping out a few existing brands for more sustainable alternatives. One thing’s clear. We’re all in this together and by working step by step, embracing innovation, we can make a measurable difference. We love hearing from our readers. Do you have a story to share or expertise to pass on? Please get in touch with charlotte.smith-jarvis@ artichokehq.com specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED FOLLOW SPECIALITY FOOD ON SOCIAL MEDIA TO HEAR MORE FROM FOOD AND DRINK INDUSTRY VOICES CONTENT Editor Holly Shackleton, 01206 505110 holly.shackleton@artichokehq.com Content Creator Charlotte Smith-Jarvis, 01206 505981 charlotte.smith-jarvis@artichokehq.com Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd, Global House, Global Park, Moorside, Colchester Essex, CO1 2TJ COMMERCIAL Senior Account Manager Jessica Brett 01206 505901 jessica.brett@artichokehq.com Senior Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com For more information contact: louise.barnes@artichokehq.com 01206 508629 Inside the next issue of Speciality Food Farm Shop & Deli Show Preview Natural Products Show Preview Nostalgic Food & Drink BBQs & Accompaniments Meat & Butchery Pet Supplies Ice Cream & Desserts Store Cupboard Centrespread DRINKS BUYER 2025 COMING NEXT ISSUE launching every day and limited buyer windows. WHAT WOULD BE YOUR LAST SUPPER? Sushi or steak tartare. WHAT’S YOUR MOTTO? I firmly believe in living life to the fullest and that there’s always a way around ‘no’s’. WHAT’S THE WEIRDEST THING YOU’VE EVER EATEN? I ate a few bugs and a sea urchin during my gap year, but I wouldn’t consider either of these things ‘weird’. I don’t think you can consider eating too weird to eat when you work in the food industry! WHAT’S YOUR FAVOURITE BOOK? I enjoy Simon Sinek’s books; they’ve taught me a lot about business leadership. SWEET OR SAVOURY? Sweet! I have the biggest sweet tooth, but I also like to try and eat well, which is why Pukpip’s products offer the best of both worlds. NOW WITH EXTRA DISTRIBUTION AT