Growing up, Julie Cleijne was deeply influenced by the concept of food as a crucial element for health and by the importance of preserving natural resources. In her native Australia, she was shaped by the challenges that drought presented her family with and was fortunate to learn the value of sustainable practices early in life. With her family working in specialist health and farming, her family background influenced and enriched her perspective. With her mother being a nurse, one uncle who was a farmer, and another uncle a practising naturopath. Julie's multicultural heritage including a Dutch Father, and Uncles and Aunties from Italian, Indian, and Indonesian heritage, became further influences that exposed her to a diverse range of foods and cultural practices.
A passionate athlete as a kid, Julie's life experiences heightened her curiosity around how different foods affect her health, and energy levels. Growing up in a household where all meals were made from scratch, and without processed foods, instilled a strong sense of awareness about the ingredients in her meals. Also growing up with food allergies, and therefore needing to check the ingredients of foods offered out of home when she became more social and independent as a teenager and in her early 20’s made her hyper aware of the artificial ingredients in processed foods. Currently Julie is paving the way to success with her food consulting business and is launching a food product line, as well as being one of our very own Amplify mentors!
From corporate to food
Julie’s deep passion for food, wellness and being resourceful to protect the planet even stayed strong as she carved out a non-food related career in the corporate world. Although she initially pursued a career in management consulting and project management, her love for food never wavered. While living in Edinburgh, Julie lived with a partner who owned a catering company and her role was managing their corporate clients and organising catered for events at the Royal Botanical Gardens. Her involvement in menu planning and event coordination allowed her to stay connected to her culinary passion, despite her core income coming from her management consultancy work in the corporate sector.
After years in the corporate realm, she decided to pivot back towards her first love—food and nutrition. In her early 40s, she chose to retrain and study nutrition professionally, balancing her studies with existing work commitments. This transition was fueled by both a desire for personal growth and a response to some personal health challenges. Her extensive background in management and her lifelong passion for food positioned her perfectly to approach nutrition with a blend of practical business experience and heartfelt dedication.
Becoming a naturopathic chef
Julie’s journey led her to become a naturopathic chef, a role that perfectly blends her expertise in nutrition with practical culinary skills, and balancing the impact on our planet’s resources. As a naturopathic chef, she focuses on creating dishes that balance both human health and environmental sustainability. She adheres to the principles of using natural, seasonal, and local responsibly farmed ingredients, ensuring that her culinary practices align with the highest standards of food sustainability. This approach reflects her commitment to promoting a harmonious relationship between diet and ecological responsibility.
In response to a growing demand for healthier and more sustainable food options, she founded Sustainable Kitchen Consultants just before the COVID-19 pandemic. Her aim was to address broader challenges within the hospitality sector by helping businesses adapt to a more health-conscious and eco-friendly consumer base. Initially started with a business partner, the company evolved into a solo venture where she took charge of recipe development, sustainable sourcing strategies, and chef training. Her focus was not only on plant-forward and allergen-free recipes but also on giving mainstream chefs essential training on nutrition and sustainable cooking practices.
Adding yet another dimension to her career, she recently launched her own food range, drawing on her expertise in product development and sustainable practices. Her firsthand experience in launching a food product has deepened her understanding of market dynamics and sustainability. From packaging to ingredient sourcing, she ensures that every aspect of her brand reflects her commitment to environmental and consumer health. Her latest venture complements her extensive background in business strategy, project management, and nutrition, reinforcing her role as a thought-leader in the area of sustainable culinary practices.
A healthy option
Her foray into food product development was initially unexpected, given the demanding nature of the work. However, noticing a shift in the food service sector towards convenience and ultra-processed plant-based options, she felt compelled to offer a healthier, more sustainable alternative. Julie is particularly concerned with these processed foods, noting their often dubious health benefits and lack of transparency regarding ingredient sourcing. Despite some innovative advancements, she believes too many of these products fall short of true sustainability and healthfulness.
In contrast, Julie’s focus is on creating 100% natural food products with a commitment to using UK-sourced and responsibly farmed ingredients. Her first foray into product development has been her plant-based mints made from pure, natural ingredients, reflecting her dedication to supporting local farmers and avoiding unnecessary additives. She has actively promoted these products through events and catering, where the positive reception convinced her to launch them commercially.
Currently Julie is working on expanding her product line, aiming to supply directly to the food service industry as opposed to retailers. Her products, which come in reusable packaging, have already garnered interest and back orders from clients, including a potential large order with an airline caterer. The recognition of her products, such as winning a silver medal at the Free From Food Awards in the food service category, underscores their appeal and effectiveness. Her focus remains on delivering natural, allergen-free options that align with her values of sustainability and quality.
A new look at sustainability
As a mentor in the Amplify programme, Julie emphasises a holistic approach to sustainability that extends beyond common perceptions. In her discussions with Karen and Shanice, she pointed out that often people equate sustainability with a heavy focus on aspects such as reducing plastic packaging, overlooking its broader implications. She advocates for the three pillars of sustainability: people, planet, and profit. She stresses that financial profitability should not come at the expense of environmental and social responsibility. Instead, she believes that sustainable practices can actually lead to cost savings, and potentially open up opportunities for grants and investment, and attract the right customers, which can lead to more financial sustainability. Through integrating sustainability into their operations, businesses can achieve long-term success while aligning with ethical principles.
In her role with the programme, she finds it rewarding to guide emerging food businesses through their sustainability journeys. Many of these businesses are in their early stages or expanding from home-based operations, and Julie helps them to navigate this critical phase. She assists them in developing a sustainability roadmap with achievable short and long-term goals, encouraging them to take incremental steps and involve their customers in the process. Julie's mentorship ensures that these businesses understand that perfection is not the immediate goal, but rather a gradual progression toward more sustainable practices that benefit both their operations and the broader community.
A rewarding experience
Julie finds the Amplify programme deeply rewarding, mainly due to the genuine enthusiasm and growth she witnesses from grassroots businesses. She relishes the moments when these new ventures express their excitement and appreciation for the knowledge they gain, reflecting significant learning and development. Her involvement in creating the sustainability and world cuisine curriculum for the New London Food School, which will be out at Barking and Dagenham College led her to connect with Karen and her role in the programme, further enriches her experience. Julie's ability to combine consulting and food production expertise allows her to offer valuable training and mentorship, making the programmes impact on these burgeoning businesses even more gratifying.
