Fresh Produce Journal Article featured in FPJ – June, 2021 Root to Fruit & Seasonal eating is becoming more popular, as people connect food with their health and health of the planet. Take your customers on the journey with your produce from seed to harvest, to help you better connect with conscious consumers. Consumers are […]
Fresh Produce Journal Article featured in FPJ – June, 2021 In this third of a series of regular articles for FPJ, Julie Cleijne provides insight into the huge opportunity that exists for Fresh Produce businesses to align their product messaging with consumer preferences around health & the environment, using less traditional and more innovative marketing […]
Quinoa Paella with Oyster Mushroom ‘scallops’ Rich in fibres, Vitamin B (Folate) and healthy wholegrains UK, seasonal 100% Plant Based Low carbon Reusable packaging and minimal food waste A tasty paella made with British grown Quinoa, instead of the traditional bomba rice. A tasty paella made with British grown Quinoa, instead of the traditional bomba rice. […]
<Post name> Promoting British Leeks to consumer and food service market sectors 2020 / 2021 See all of Julie’s Leek recipes on the British Leeks Website here LIKE TO KNOW HOW WE CAN HELP YOU? LET’S TALK CONNECT WITH US Facebook-f Instagram Linkedin-in Twitter info@sustainablekitchen.co.uk +44 7810 311742 © Sustainable Kitchen Consultants Ltd – All […]
Speciality & Fine Food Fair Live 2021 “Educating your customer and understanding your customers’ expectations go hand-in-hand when it comes to sustainability. As consumer demands drive more choices in all aspects of your business, what actions make the most impact? From supply-chain shake-ups, transitioning to unpackaged, recycling efforts and revitalising business values, our panel of […]
FarmED – Nourishing People & Regenerating the Planet Special guest speaker presenting on UK Nutrient Density trials with Grffn, partner of the Bionutrient Food Association (BFA) which implemented the Real Food Campaign (RFC – USA) in 2017 as an open-source project to develop a bionutrient meter that measures nutrient density of food crops. LIKE TO […]
The Fold Organic Farm- Bransfield, Worcestershire The Fold Cafe in Bransfield – Nutrient Density Trials July, 2021 https://sustainablekitchenconsultants.com/wp-content/uploads/2021/07/IMG_0070.mov We supported The Fold in Nutrient Density trials, as part of the Growing Real Food for Nutrition (GRFFN) Project. Grffn is the UK partner of the Bionutrient Food Association (BFA) which implemented the Real Food Campaign (RFC […]
Guild of Fine Food – How to offer your vegan customers more this Christmas Plant-based is now the mainstream, so to make the most of this at Christmas, retailers need to assume that every gathering will have at least one guest wanting vegan options. Julie Cleijne of Sustainable Kitchen Consultants has some suggestions for covering the bases. […]
The Fold – Bransfield, Worcestershire The Fold Cafe in Bransfield – Transformation to Vegetarian Cafe July, 2021 We transformed The Fold Cafe to a Vegetarian only Cafe, using organic produce direct from The Fold Farm as much as possible, and other great local suppliers We also implemented the following food policies: Food Waste Management – […]
Fresh Produce Journal Article featured in FPJ – April, 2021 In this second of a series of regular articles for FPJ, Julie Cleijne provides insight into the huge opportunity that exists for Fresh Produce businesses to align their product messaging with consumer preferences around health & the environment, using less traditional and more innovative marketing […]