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
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 and is head farmer of 10 aces for the team at Pale Green Dot, supplying fresh produyce to London chefs.
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 has been a chef and cookery teacher at the Skip Garden for 4 years, and has been interested in food, environmental issues, nature and questioning the status quo of the world around her for as long as she can remember.
She grew up in rural Ireland surrounded by growing and cooking wholesome, organic veggies and herbs, with regular fishing and foraging trips with her family, whom she now realises were unusually "ecogastronomy" focused.
She graduated with a degree in Sustainable Development from the University of St Andrews in 2013, where she wrote essays on and got involved with all the environmental and food related projects she could find. She is currently undertaking a Masters in Global Public Health Nutrition.
Her passion is root-to-fruit and reducetarian cooking with local, homegrown, foraged and seasonal produce that supports more sustainable food systems.
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.