Rebecca Sullivan is a self-taught cook and has worked with some of the world’s best food producers, academics, activists, and chefs. A food curator, sustainable living advocate, author, urban farmer and entrepreneur having recently founded Australian Native well-being brand with her partner Damien. Rebecca has worked on many projects any food lover would envy, from launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists in the Maldives for the United Nations.
Rebecca completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future. Rebecca’s obsession with food began in Italy, so it followed a course that she would become interested in the Slow Food Movement in which she spent years working with them in the UK organising events, campaigns and of course eating.