Rebecca has been a consultant for 13 years. Specialising in sustainable food systems, local food and eco lifestyle, she has worked with some of the worlds best producers, farmers, and chefs. Rebecca runs hands-on workshops, masterclasses and Demos at events and venues all over the world specialising in both sustainable living (food and home) and Australian Native Foods under her brand Warndu.┬áHer work includes curating global events such as the Real Food Festival in London and Slow Food Nation in San Francisco, farming coffee in Uganda for Engineers Without Borders, teaching climate change communication for the FAO, a food history fellowship at The Smithsonian Museum of American History in Washington DC, Teaching Food entrepreneurship at Le Cordon Bleu Australia, Curation for Nightlab at The South Australian Museum, running workshops at River Cottage UK and cooking demos in London’s Borough Market. She writes for publications such as Alquemie, Delicious UK, SBS, NITV, ABC Organic Gardener and is an Author of two books Like Grandma Used to Make and The Art of The Natural Home. She has four more books coming out in 2018. Rebecca offeres a wide range of services such as Cook, Host, MC and TV presenter, recipe development, writing, event planning, teaching, catering, running workshops and demos.