The Sustainable Food Story is a roving supperclub that travels around the world connecting citizens to the origins of our food through interactive dinners.
We are a team of scientists, chefs, story tellers and farmers who believe that we can go so much further than farm-to-fork. We grow our own produce or create close relationships with our producers; we utilize surplus and underutilized goods; forage in our edible world, demystify and discuss food and farming issues through stories.
Make sure to check out our 'supperclubs' page to find out where we will be popping up!
Else give us a bell at email@example.com
Abi Aspen Glencross is a scientist, farmer, cook and botanical explorer based in Hertfordshire.
A trained chemical engineer and ex-synthetic meat scientist she changed her career tact in 2017 to train as a farmer, she left the laboratory to work at Stone Barns and Blue Hill, NYC. Upon her return the duo co-founded The Sustainable Food Story.
She also co-founded the collective Future Farm Lab which experiments and explores the future food system by creating learning experience and connecting farmers directly with citizens; and #OurField, a cereal coop movement.
Her passion is for heritage and landrace grains, and she now heads up the grains dept. at Duchess Farms who supply grains and flour.
When not working she can be found back in her Cornish homeland, with her characteristic ski suit with a cup of tea and slice of obscure grain cake in hand.
Sadhbh is an eco-chef, nutritionist and food sustainability activist. She has an MA in Sustainable Development from the University of St Andrews and an MSc in Nutrition for Global Health from the London School of Hygiene and Tropical Medicine.
Sadhbh grew up in mountainous, coastal Kerry, Ireland, surrounded by growing and cooking wholefoods, organic veggies and herbs, with regular fishing and foraging trips with her family. She always referred to them as hippie foodies but realises now they were, ultimately, early eco-gastronomes.
Her environmental campaigning career started with working for Greenpeace on the Save the Arctic campaign, and she has recently returned from working in polar food operations with the British Antarctic Survey in Antarctica; she will literally go to the ends of the earth in the name of food and sustainability. She has worked for a range of environmental, youth and food sustainability NGOs in London, including Global Generation, Julie’s Bicycle and Eat Club. She is currently based in a field site in the Congo rainforest, Eastern DRC, working in remote food logistics with an international conservation NGO. Her love of food and sustainability have coupled perfectly with her pursuit of expeditions and outdoor adventures, climbing things, and spending lots of time in nature and being surrounded by environmentally pro-active communities.
In the kitchen, her passion is root-to-fruit and reducetarian cooking with local, homegrown, foraged and seasonal produce that supports more sustainable food systems. And of course sharing the stories that come with it!
Jess is an enthusiastic cook, an even better eater, and a firm believer than food and cooking should be a source of nourishment, conviviality, environmental awareness, and most of all – pleasure!
She graduated with a master's degree in Gastronomy from the University of Gastronomic Sciences in Italy, the home of the global slow-food movement. It was there that she further explored her passion for sustainable food and the shift towards a just and equitable system that promotes good, clean and fair food.
After an internship she then worked as a chef at The Skip Garden for a year, where she grew to love London and settled here in the Big Smoke.
She is currently a badass barista, freelance chef and studying holistic health.
Giorgia comes from a very untraditional Italian family and neither her grandmothers had any clue about how to cook, which is probably the reason why she is so interested in cooking practices and traditional rituals.
She landed at Global Generation after three year of economic studies, during which she spent more time cooking and working alongside SlowFood than improving her calculus skills. Her food philosophy is influenced by her travels to India and Africa, where she spent months working alongside the local communities on matters such as food availability and foodways, as well as the period she spent living on an organic farm in the French countryside.
In the last years she has been training in well known London kitchens, with a focus on seasonality, “vegcentric” cooking and alternative baking.
She is splitting her time between long kitchen hours and working alongside the young community of King Cross as part of Global Generation. She believes everyone can cook and it is essential to teach the younger generation about the fundamentals of home-cooking.
She is a voracious cookbooks reader, farmers market aficionado and yoga lover. Still working on finding that work-life balance.