Championing Sustainability for Healthy People & Healthy Planet

I’m Julie Cleijne – a passionate advocate for sustainable food and agriculture, bringing a unique farm-to-fork understanding developed through hands-on organic and regenerative farming experience to my training as a Nutrition trained Naturopathic Chef.   

I hold an MBA in Innovation in Sustainable Food & Agriculture, am an Award winning Recipe developer, Sustainability Educator and Keynote Speaker and mentor businesses in creating Sustainable food strategies 

This combined with 20 years experience working with leading global financial companies as a senior-level program manager and management consultant means I apply a structured approach to delivering business change, and underpins my ability to guide businesses in achieving impactful and lasting sustainability outcomes.

Combining a wealth of expertise across diverse sectors, I am passionate about creating healthier, more sustainable food systems that benefit both people and the planet.

Businesses & Individuals

My work spans working with food businesses to implement sustainable strategies, partnering with corporates and teams on their wellness programs, to supporting individuals in adopting healthier, more sustainable lifestyles via creating bespoke plans to suit their budget, time and health goals.

 Retreats & Events

I also cater for events and retreats, specialising in healthy, sustainable, gut-friendly, and (often) allergen-free food, and speak on these topics to bring greater awareness to diverse audiences

My 4 core themes

At the heart of my work lies a commitment to fostering a healthier, more sustainable future through four core themes:

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ONE HEALTH

We face not just a planetary health crisis but a One Health crisis.  An undeniable interconnectedness between the health of humans, animals, and our shared environment. To create a truly sustainable future, we must adopt a holistic approach that considers these relationships and develops solutions that benefit all.

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ECOSYSTEMS THINKING

Nature thrives as an interconnected ecosystem, and so should we. By working in collaboration mimicking how nature works in symbiosis, we can leverage strengths, networks, and mutual benefits. A holistic approach that mirrors nature’s interconnectedness enables us to tackle challenges effectively while fostering harmony between humans, animals, and the environment.

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RESOURCEFULNESS

Resourcefulness is key to thriving within the limits of our planet’s finite resources. Whether it be by reducing and avoiding waste food, plastic, water, or non-renewable energy, to striking the balance between less but better meat and more plants and local seasonal food vs importedwe can achieve human and environmental health and economic benefits. Conscious pro-active resource use also creates opportunities for innovation and growth, ensuring a future where people can be healthy, businesses can profit, and the planet can thrive

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DIVERSITY

Diversity is essential for resilience and sustainability. Healthy soils rich in biodiversity produce nutrient density of crops , diversity in our diets promote gut health and strong immunity and taking inspiration from diverse world-cuisine provides opportunities for innovation and cultural inclusion, and diverse voices spanning gender, age, heritage, class and perspectives are vital for shaping inclusive, impactful strategies that serve all people and our planet.

Sustainability Educator

With over 25 years of experience in training delivery, I have educated chefs, front-of-house staff, management teams, and business leaders in sustainability practices for international hotels and leading food businesses. 

Classroom & Kitchen

Spanning classroom theoretical content, and practical hands-on in-kitchen ‘green kitchen skills’ my training approach empowers individuals and businesses with the knowledge and skills needed for more sustainable practices

My work includes developing and delivering tailored training programs that empower individuals and organisations to embrace sustainability as a core value. 

Sustainability & World-Cuisine curriculum lead

I have created the Sustainability and World-Cuisine curriculums for a new London food school launching 2025, designed to embed sustainability and diverse cultural cuisine into the foundation of food education for both individuals and businesses. 

 My aim is to inspire and equip businesses and individuals to adopt practices that support healthier people, a healthier planet and more resilient food systems.

Naturopathic Chef

As a Naturopathic Chef, I blend culinary creativity with a holistic approach to balance human health and environmental health. My focus is on crafting meals that nourish the body while being mindful of their impact on the planet, including a zero waste ethos to menu design

This means using wholesome, nutrient-dense ingredients that are seasonal, locally sourced, and free from artificial additives or processed ingredients. I emphasise the connection between food, gut health, immunity, and overall wellbeing, ensuring that what we eat supports both personal health and the health of our shared environment.

Award Winning Recipe Developer

I am an award-winning recipe developer, recognised for my innovative creations that prioritise UK-grown, 100% natural ingredients, free from processed components and free-from 14 regulated allergens. My recipes are designed to taste great while championing resourcefulness, repurposing ingredients to minimise waste and maximise their potential. 

Reviver Food range

My own revolutionary range of food products have been designed to reshape the food service sector. Featuring 100% natural ingredients free from artificial additives and ultra-processed components, my products offer exceptional taste, and at the same time reduce the industry’s reliance on single-use packaging. With reusable packaging and a focus on leveraging local resources, my food product innovations help food service providers cut their carbon footprint and adopt sustainable practices.

Food Awards Judge

As a judge for the prestigious Great Taste and Free-From Food Awards, I bring a wealth of expertise in healthy, sustainable food, plant-based options, and food free from the 14 regulated allergens. My knowledge and experience in these areas make me a trusted authority in evaluating products that meet high standards for taste, nutrition, and sustainability. I am proud to contribute to recognising innovation in the food industry that aligns with both health and environmental values.

Sustainability Strategist & Business Mentor

As a strategist and business mentor, I work with businesses to develop and implement effective sustainability strategies. I serve as the lead Sustainability Mentor for London Borough of Barking & Dagenham small business bootcamp program, guiding entrepreneurs in how and why they need to adopt sustainable practices for people, planet and profit. 

I also provide one-on-one support to businesses, helping them secure government grants to accelerate their sustainability commitments and achieve meaningful, long-term impact.

Keynote Speaker

As a keynote speaker, engaging audiences at leading industry events including Food Matters Live, Specialty Fine Food Fair, Fine Food Show North, Great Taste Awards, Better Hospitality Conference, Restaurant & Takeaway Expo, and FarmED, I enjoy delivering interactive talks that pro-actively engage audiences in critical topics such as nutrient density in crops, the connection between soil, food & gut health and overall wellbeing, reducing food waste through creative repurposing, allergen-free cooking, and the value of locally sourced, seasonal ingredients. 

My aim is for my passion and expertise to help drive greater awareness and discussion, leading to collaboration towards a more sustainable and health-focused food system.

Brand Ambassador

As a brand ambassador for key food brands such as British Leeks, Vegan Society, VegPower, Truly Food, and Linnaean, I create innovative recipes that maximise ingredient potential and promote health & sustainability. My work focuses on crafting visually appealing dishes that highlight the versatility and nutritional value of these ingredients, while aligning with each brand’s core message.

Through high-quality food photography and videography, I help bring these stories to life, driving awareness and encouraging consumers to embrace healthy, sustainable food choices.

I have also worked with businesses such as Pasture for Life, Soil Association and The Food Foundation, creating recipes and events that showcase their core messaging

Organic & Regenerative Farmer

With hands-on experience working on regenerative and organic farms in Worcestershire, West Sussex, and Hertfordshire, I have gained a deep understanding of sustainable food production. My work has included everything from growing crops to market trading and managing customer orders. 

This practical experience has equipped me with valuable insights into how food is grown, harvested, and brought to market, reinforcing my commitment to sustainable practices and the importance of supporting local, regenerative agriculture.

Some great companies I've worked with...

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Want to work with me?

Get in touch

CONNECT WITH ME

0203 302 0776

julie@sustainablekitchenconsultants.com

© Julie Cleijne - All rights reserved