Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best producers, chefs, environmental academics and restaurants including a stage in the infamous Fat Duck laboratory. As an eco-agronomist, activist, food writer, stylist, farmer and entrepreneur, Rebecca has worked on many a project any food lover would envy.
From launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, producing films in South Africa to farming coffee in Uganda, writing about food in the Cotswolds to teaching scientists in the Maldives for the United Nations, there is not much she has not done. Rebecca also recently completed her Masters in International Rural Development (sustainable agriculture and climate change,) at the Royal Agricultural College in the UK and was one of the 2010 scholars at UC Berkeley’s Environmental Leadership Programme in California.
As well as being the spokesperson for McLean’s Run open range eggs, she works with impact investors in Dubai as a Director, curates for Taste of Sydney and Taste of Melbourne on Sustainability and runs the Market Kitchen at the Adelaide Showground Farmers Market (all whilst running Dirty Girl Kitchen and sleeping on occasion). Rebecca had lived overseas, predominately in the UK for ten years (having just come home to Australia with her amazing partner Alex) where she ran her own consultancy called Reap & Sow, which if you hadn’t guessed already specialised in all things food, agriculture and the environment with some social impact thrown in for good measure.
Rebecca’s obsession with food began in Italy, so it followed course that she would become interested in the Slow Food Movement in which she spent two years as youth ambassador and many to follow organising events, campaigns and of course eating. She is extraordinarily passionate about heritage, tradition, sustainability and the things that we all love….good, clean and fair produce.