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Tom Cripps has worked in a variety of roles since 2014. Tom began their career as a Legal Intern at Leigh Day and The Amateur Swimming Association. In 2015, they moved to Wedlake Bell as a Paralegal. In 2016, they founded and became the Director of Chuckwagon Food Limited. In 2017, they worked as an Orders Supervisor at C Lidgates. In 2018, they were a Butcher at Lavenham Butchers. In 2019, Cripps took a career break and travelled to Canada, where they gained meat-related experience on three separate mixed farms, working with a mobile farm-kill butcher and spending time at a butcher shop in Calgary. In 2020, they became the Head of Meat at Notting Hill Fish + Meat. Most recently, in 2021, they were appointed as the Head of Meat & Supply Chain at The Ethical Butcher.

Tom Cripps has a diverse educational background. Tom obtained their Graduate Diploma in Law from BPP Law School in 2012, after having studied English Studies at the University of Nottingham from 2006 to 2009. Tom then went on to pursue an LLM in Environmental Law and Policy at UCL from 2012 to 2013. Additionally, they hold a Verified International Academic Qualifications certification from World Education Services.