How the food industry can support women now

The fine food and drink world is full of incredible women – powerhouses who evolve the sector, shape it for the better, and create excitement with aplomb. And yet, equality remains a challenge and recognition is fought for across the industry. We’ve gathered viewpoints from women who are passionate about making change and representing women at their best.

‘Support women in food, and the entire industry rises with them’

Mecca Ibrahim, co-founder of Women in the Food Industry

Across the UK’s speciality food sector, women are playing an increasingly visible role as founders, producers and brand builders. From craft chocolate makers and cheesemongers to drinks entrepreneurs and condiment creators, women are behind many of the products lining the shelves of farm shops, delis and independent food halls.

Through my work as co-founder of Women In The Food Industry, I’ve had the opportunity to meet and interview many of these founders. What consistently stands out is not only the quality of the products they create, but the determination and creativity required to build a food brand from the ground up.

Walk through trade events such as IFE and Speciality & Fine Food Fair and you’ll see a growing number of women presenting their products to buyers and distributors. In the world of small-scale food production, women are often well represented among founders. Yet representation alone does not always translate into equal access to opportunity.

Many women building food brands still face challenges around funding, scaling and visibility. While parity in numbers is important, what the industry should ultimately be striving for is parity in opportunity – ensuring women have the same access to investment, networks and routes to market as their male counterparts. As this is currently not the case.

Community plays a vital role in helping women navigate these challenges. The food industry can be competitive, particularly for small producers working hard to secure listings while managing margins, production and logistics. Having a supportive network of peers who understand those realities can make a significant difference.

Time and again I hear how valuable it is for founders to connect with others who have faced similar hurdles – whether that’s advice on pitching to buyers, navigating distributor relationships or simply managing the ups and downs of entrepreneurship.

When knowledge and experience are shared openly, it strengthens the entire sector.

There is also a powerful confidence boost that comes from seeing other women succeed. Role models matter, particularly in an industry where many founders start small and independently. Male allies matter too. At Women in the Food Industry we are very excited to be a partner with the first UK Male Allies Summit – committed to putting allyship and inclusion at the forefront of 2026.

Communities, networks and partnerships help create visibility, encouragement and practical support at every stage of the journey. Retailers and other industry players also have an important role to play in supporting women now and in the future. Independent retailers, farm shops and speciality food buyers are often the gateway for emerging brands. By actively seeking out diverse suppliers – including women-led businesses - they can help broaden the range of voices and stories reaching consumers.

Accessibility in buying processes can also make a meaningful difference. Open supplier days, clearer submission processes and mentoring initiatives can help demystify what can sometimes feel like a complex route into retail.

Storytelling remains one of the speciality sector’s greatest strengths. The people behind the products are often what make them truly memorable. We found this at an empowering community event on Storytelling with Authenticity - one of the many in-person events we ran for International Women’s Day. By highlighting women producers through tastings, in-store displays, newsletters and events, retailers not only support individual businesses but also reflect the diversity that already exists within the industry.

A more equitable food sector ultimately benefits everyone. Diversity brings fresh ideas and different perspectives on sustainability, provenance and culture - all values that sit at the heart of speciality food.

And when women are given the opportunity to thrive, and shown their importance in being the main buyers of food globally - women are the primary buyers and decision-makers for food globally, driving an estimated 70% to 80% of all consumer purchasing decisions [Capital One Shopping Research August 2025]. It makes business sense to have women in senior positions and in food industry board rooms.

Then the entire industry gains something richer: a broader table, with more relevant voices shaping what the future of food looks like. Support women in food, and the entire industry rises with them.

‘We don’t have enough female farmers’

Sarah Vachon, co-founder of Citizens of Soil

From an agricultural perspective, we don’t have enough female farmers, but those that I have met have aligned perfectly with the way the food industry is evolving – they are passionate about the health of the land they manage, prioritising sustainability, and the nutrition of the food they’re producing.

This is why Citizens of Soil champions female growers and from starting out with a female-owned olive grove can now proudly say that 50% of the groves we work with are female-led. This isn’t a marketing tactic, and we do work with male farmers too, but quite often the produce from groves led by a woman is simply better.

I know growers who care for their trees like children rather than a commodity – this undoubtedly produces a superior end product which supports our values of sustainability and premium quality.

‘By shouting about the positive we can create momentum’

Antonia Lloyd, series editor of Great British Menu since 2019, now working on the next series of Masterchef: The Professionals

Women get strength by hearing other people’s stories, so by shouting about the positive we can create momentum.

Chefs like Clare Smyth, Asma Khan, Sally Ab and Chantelle Nicholson are trailblazers, inspiring more women to get into cheffing by creating positive environments where traditionally kitchens have been challenging spaces for women.