Tessa Tricks Senior Creative Partner What's your main area of work at Hubbub? I love how we can use food to improve health, culture and the environment and have been running Hubbub’s food campaigns since we began. This means finding ways to reduce food waste and increase access to food skills, and healthy, sustainable, affordable food. It involves working with leading brands, local government and community groups to create lasting change. Warning, these campaigns contain terrible puns. What's your favourite campaign and why? Pass. OK, you’ve twisted my arm. Live LAGOM in partnership with IKEA. Through powerful storytelling and the sharing of diverse experiences we discovered just how easy, affordable and fun sustainable living can be. It’s no secret that I’m also a fan of rescuing pumpkins and community fridges. What did life before Hubbub look like? Life before Hubbub? I worked in the Sustainable Food Trust’s communications team after a period in San Francisco organising the Good Food Awards which celebrates small craft producers across the US. This followed from working in the kitchen and researching the cookbook for the award winning Ethicurean restaurant alongside the South West’s Fork magazine. I have a Masters in the Anthropology of Food from (SOAS). It was a blast and allowed me to explore a range of global social and environmental justice issues. It also kindled my love of offal. I’ll leave that one there. What else are you passionate about? Goes without saying that I’m passionate about food as well and climate and social justice. I enjoy food writing, community growing and am a proud cookery teacher and trustee at Eat Club, a charity increasing access to food skills for underserved young Londoners. My interests also include branding and behaviour change which I explore with the Medinge Group, a think tank of global brand fanatics who push businesses to use their power as a force for good. I’m also a big fan of Japan. In fact, I moved there in 2020 and now try and keep my hand in with the language and preserving methods. Never a dull day. What would you eat if you only had one meal left? Bananas and custard, and peanut butter on toast with the fanciest bread the prison could find. (Should I be imagining I’m on death row here?). Either way, if I make it to toothless old age, bananas and custard would serve me well. Who’s your Eco crush? Alice Waters & Christiana Figueres - small ladies with big ideas.