Sustainable Kitchen Projects, tips and advice to shop, cook and eat in a more eco-conscious way

Sadhbh Moore and Abi Aspen Glencross are founders of The Sustainable Food Story, a roving supperclub that travels around the world, exploring the origins of food and discussing where it comes from and how we can eat better for our health and the planet. 


Sadhbh Moore 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 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.

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 produce 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.