![The difference between startup success and failure? It's all about tactical execution, says Julia Stamberger, The Planting Hope Company [Interview]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt1b9859407c79cf83/6692abf21c3bc7e106a4c366/Women_20in_20Food_20Interview_Julia_20Stamberger.png?width=300&auto=webp&quality=80&disable=upscale "The difference between startup success and failure? It's all about tactical execution, says Julia Stamberger, The Planting Hope Company [Interview]")
Content Spotlight
‘I combined my cultural heritage with sustainable design to create a food business that does good’ - Rebecca Ghim [Interview]
With a passion for sustainable design and traditional fermentation, Rebecca Ghim founded The Ferm, a UK startup that makes kimchi and Korean pickles using locally sourced, rescued vegetables, such as beetroot leaves, cauliflower leaves, and broccoli stalks.
