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Sarah Powell Fowler is listed as Transforming Yacht Galley Operations with Plant-Based Expertise & Sustainable Practices | Enhancing Crew Health and Well-Being I Author "No Eggs No Worries" at Small Vegan Kitchen, based in Arrecife, Canary Islands, Spain. AeroLeads shows a matched LinkedIn profile for Sarah Powell Fowler.
Sarah Powell Fowler previously worked as Plant-based Recipe Developer and Provisioning Coach to Cruisers, Sailors and Superyacht Chefs at Small Vegan Kitchen and Sabbatical sailing around the world with my family at Sy Vega @Scruffyandsalty. Sarah Powell Fowler holds Plant-Based Nutrition, Foods, Nutrition, And Wellness Studies, General from University Of Winchester.
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🌱 About Me 🌊Imagine a galley with barely a square meter to spare, where every dish is crafted to nourish both body and soul, and each new port offers its own unique ingredients. Inspired by the world’s flavours, I create dishes that make the most of what’s at hand—all while charting a course toward a more sustainable way of life. Welcome to Small Vegan Kitchen, where I experiment and perfect plant-based recipes aboard our 41-ft sailboat, using science and creativity to enhance the well-being of the yachting community. I draw upon my professional background in the food industry, extensive coaching experience, and passion for crafting "Good food from the Galley" to guide sailors and yacht chefs 🌍 Purpose 🛥️In addition to guiding cruisers with all things provisioning, I also coach superyacht and private chefs to develop plant-based menus, run greener galleys, and optimize plant-based nutrition, with a special emphasis on crew well-being and performance. Offering in-person and online workshops, along with personalised consultations, I assist chefs in adopting sustainable practices and guide them with my coaching techniques to deal with resistance to change which can sometimes be the inhibitor for adopting new practices.👩‍🍳Experience & Beliefs🌿Small Vegan Kitchen emerged from my unequivocal belief that :1. Plant-based nutrition is the optimal choice for nourishing our bodies, preserving our oceans, nurturing our minds, and caring for the planet.2. I believe we need to modernize our approach to provisioning and cooking for life on the water with sustainability at the forefront of everything we do.My journey in the food industry's R&D, Factory Auditing and Production side, together with my business coaching experience, and plant-based nutrition qualifications provide a solid foundation for empowering individuals to navigate the galley with confidence. ✨Values✨My core values include creativity, joy, nutrition, kindness, and the spirit of adventure, which guide all aspects of my personal and professional journey.If you want to join me on my mission for a healthier crew, a greener galley, a cleaner planet and a brighter future then please reach out, I´d be delighted to hear from you!
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Small Vegan Kitchen draws on my professional experience in the food industry, in-depth knowledge of healthy nutrition and passion for “Good food from the Galley”.
Palma Area, Spain, Malaga
I believe everyone has the ability to find the right answer for their Business, organisation and themselves when asked the right questions. My Job is just that. Sarah Powell Coaching for Executives and Business owners wanting to reach their full potential.
Illora, Granada Spain
Idiomasillora is a boutique language services provider focusing on quality of service and visible results. It has four main business focuses.1. Academy- An official Cambridge Exam Preparation Centre based in a pueblo of 6000 people (students from 2 years +) with approx 150 students.2. Bilingual Assistance- Six native English teachers were contracted as Teaching Assistants for a school in Granada3. Cultural Coaching for Business- Providing high level classes in English to executives.4. Business Coaching - Coaching for SuccessA hands on role both managing the business on a day to day basis and training people to a high standard. The classes were delivered in a fun and educative way using tools, such as multiple intelligence, to get the best out of students and continually achieve excellent results in exams. We found our business students quickly gained recognition in the work place for effective communication.The business was sold in 2015.
Caribbean Nations
Aboard SY Tapestry, our 42 ft Benetau Idylle my husband and I spent the year sailing from Puerto Rico to Grenada.
Auckland, New Zealand
Scheduling the Production planning for 6 factories in the North Island (New Zealand) as well as successfully Managing a Six Sigma Project• Creating a daily production schedule for 7 Production lines (2 000 000 good units per week) forloaf bread and small (bread) goods• Six Sigma Green Belt Project Team Leader - “To improve divider speed from 6000 (loaves perhour) to 8000” using minitab statistical analysis, DMAIC method and workshops with operators.
Auckland, New Zealand
Teaching English Language and New Zealand culture to International Students (IELTS, Preparation for Macleans College Exam).Lesson Planning
Cornwall, United Kingdom
• Managing the SUL team of 7 teachers and responsible for ensuring the success of the course.• Monitor and improve Key Performance Indicators and student satisfaction levels• Managing the social programme by creating a rota and communicating this to all staff, group leaders etc• Liaising between the client group and the college authorities to ensure that good relations were maintained between the different parties
Buenos Aires, Argentina
I was self employed teaching English to executives and government officials
Worldwide
The time between November 2006 and March 2009 was spent traveling around the world solo.
Agadir
Managing Director (Sent by VS Distribution who was a stakeholder)• Procurement Management (Raw Materials, Packaging, Machines)• Production: Planning and optimization of production line• Quality: Implementation of HACCP and IFS (French equivalent of BRC Standard)• Human Resources: Management of 70 factory workers and 4 Managers• Research and Development of new products and packaging• Creation of IT system for the interface of stock, production and customer orders• Redesign and follow up of construction of the new factory
La Chapelle Sur Erdre, Nantes, France
• Portfolio Management of 24.000 Tonnes of IQF frozen fruit and vegetables• Implementing Procurement strategy• Management of Sourcing team (2 buyers and 1 Assistant)• Sourcing in Low Cost Countries (Asia, Africa,) and Supplier Audits• Research and Development (Antipasti Range with the Factory Beldiva)• 3% reduction of Sourcing Budget for the first year
Paris Area, France
• Creation of Sourcing plan for all tenders & projects together with Sales & Marketing and R&D• Coordinating sourcing activities within all the Alstom Transport Sites Worldwide• Negotiation and implementation of Multi site Framework Agreements• Management of the cable and UPS buyer
Paris Area, France
• Framework Agreements• Developing supplier in Low Cost Countries• Supplier Audits
Knowsley, England, United Kingdom
Supply ChainNegociation and set up of Supplier Contracts
Masters in Executive Coaching Following the ICF Guidelines
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Sarah Powell Fowler works for Small Vegan Kitchen.
Sarah Powell Fowler is listed as Transforming Yacht Galley Operations with Plant-Based Expertise & Sustainable Practices | Enhancing Crew Health and Well-Being I Author "No Eggs No Worries" at Small Vegan Kitchen.
Sarah Powell Fowler is based in Arrecife, Canary Islands, Spain while working with Small Vegan Kitchen.
Sarah Powell Fowler has worked for Small Vegan Kitchen, Sy Vega @Scruffyandsalty, Sarah Powell Coaching, Idiomas Illora, and Sabatical Leave.
You can use AeroLeads to view verified contact signals for Sarah Powell Fowler at Small Vegan Kitchen, including work email, phone, and LinkedIn data when available.
Sarah Powell Fowler holds Plant-Based Nutrition, Foods, Nutrition, And Wellness Studies, General from University Of Winchester.
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