Member Spotlight with Harriet Gregory
We caught up with Harriet Gregory who is a Technical Research Project Manager at ABP.
My current role is a Technical Research Project Manager at ABP. I conduct horizon scans and risk assessments, which identify any potential threats to the food supply chain. I help with any technical support for sites, and I organise research projects for future developments.
I started my career at Avara Foods on their graduate programme, after studying at Harper Adams. I then progressed to site Quality Assurance Manager. Since starting with ABP, I have gained a Master of Research Degree and HACCP level 4!
What would you say your top strength or superpower is and how has it helped you in your career and personal life?
I would say my biggest superpower is being decisive. Making a decision under pressure takes skill by quickly weighing up the pros and cons. You need the confidence and speed to make strategic choices. Sometimes they aren’t always the correct choice, but I have found that you learn from these in both work and in personal life. I think it’s an important skill to focus on, particularly whilst working in a fast-paced environment such as the meat industry.
Who has lit the way for you and supported you in your career so far?
Having a mentor is one of the most valuable aspects within your career. They can be someone you go to on improving your skills, sharing their knowledge, and put you in contact with the right people. A mentor has helped guide my career path and shape my future within the food industry.
Even whilst at university, having a tutor who has helped to support and advise me has been a massive help with building confidence and learning from their experiences. Forming a network of contacts within the food industry is essential in sharing my knowledge and learnings.
In your opinion, what’s the one thing we should do to create an empowered and inclusive environment for all genders in the meat industry?
Ensuring a work-life balance is now high on everyone’s agenda and shows to improve mental health and productivity. Therefore, I think it’s important for the meat industry to support this. For example, offering flexible working and part time hours can help to retain and attract people. With parental needs and caring for elderly parents effecting all genders, it can be difficult to juggle with work. Part time or shorter hour days has proved successful and feasible in other industries and could be utilised more in the meat industry.
Your best piece of advice?
Always push yourself out of your comfort zone and if you don’t ask, you don’t get. This has opened so many other opportunities and benefits, and has been a massive help to advance in my career.
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