Julie Cleijne
Julie Cleijne is an MBA-qualified sustainability specialist in food and agriculture, a nutrition-trained naturopathic chef, and CEO of Sustainable Kitchen Consultants. She helps food businesses implement practical, credible sustainability strategies that improve both environmental impact and profitability, with a focus on plant-forward, seasonal, low- and zero-waste systems.
Her work is rooted in a One Health approach, linking human, animal, and planetary wellbeing. Julie has created a hands-on One Health framework used across farming, sourcing, product development, manufacturing, and hospitality, guiding organisations toward meaningful, systems-level change rather than superficial initiatives.
Her experience spans regenerative and organic farming, restaurant operations, education, and award-winning recipe and product development. She delivers training and talks on soil health, biodiversity, carbon sequestration, nutrient density, and their connection to human health.
Julie leads sustainability curriculum development at East London Food School and has worked with major hospitality groups, food brands, and nonprofits, bridging academic knowledge with real-world farm-to-fork practice.
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