Your Guide to the Truli Food Strategy

You probably already know that Truli creates nutritious, restaurant-quality meals that are better for our bodies, and better for the planet. You probably also know that Truli delivers them directly to your door. And you probably know that they taste absolutely delicious when you enjoy them at home.

But, you might not know the strategy behind every single dish we create at Truli which makes every mouthful truly sustainable, healthy and environment-friendly.

So, if you’ve ever wondered about how we guarantee the goodness that goes into every meal, here’s your inside guide to the Truli food strategy.

Health-centric meal design

Our menus change every week – but one thing which never changes is our nutrition-first approach to designing meals you’ll love. All our meals are nutritionally balanced (and delicious) using unprocessed whole foods, with no refined sugar, low or natural unrefined salts only and no preservatives or colours. Instead, all our meals are coloured, sweetened and flavoured by nature, with healthy and vitamin-rich garnishes such as seeds, seaweed and herb chosen for their flavours and nutritional value.

It doesn’t stop there, either: every single meal is 100% plant-based, with plant protein sources chosen for their taste, texture and health properties. Not only that, but our meal choices are also 80% gluten-free, so we always have gluten-free options available, and 90% dairy-free – instead, we use plant alternatives to create the textures and sauces you’ll love.

Healthy ingredients

Naturally, healthy meals are made with healthy ingredients. So, when we choose the ingredients which make up the meals we design, we favour produce for its nutritional quality, and opt for produce which is in season and therefore at its most nutrient-dense, and then source this from high-quality UK growers: think leeks, celeriac, salsify, apples, pears, and asparagus, which are all chosen for their natural prebiotics, and their importance in gut health and immunity support.

Further, sourcing our suppliers isn’t just about what they grow, but how they grow it: we specifically work with farmers who focus on regenerating soils and use no or minimal chemicals.

Zero food waste

Creating a sustainable food chain isn’t just about the food we eat – it’s also about what we don’t. In fact, around 10 million tonnes of food ends up as waste in the UK every single year. So, in the Truli kitchen, we’re on a mission to be as close to zero waste as possible. We take this into careful consideration when designing recipes, creating meals which maximise the use of all our ingredients, and finding creative ways to reimagine produce for multiple exciting recipes.

Healthy people, healthy planet

What’s good for your health is also good for the overall health of the planet. This lies at the heart of everything we do – from the produce we select, to the suppliers we work with and even the containers you receive your meals in. The result? Truli meals are more nutritious and healthier for both you, and for the planet.

Ready to play your part in the Truli food strategy, enjoy delicious, healthy meals and join the sustainable food revolution? Check out this week’s selection.

About the author
Kaisa Lepajõe

Kaisa Lepajõe

Kaisa is the co-founder and CEO of Truli. She is a foodie and has tried her best over the years to live a zero-waste life. It's not always easy, and she is on a journey the same as you. She loves walking dogs, hiking in the woods, and knitting. Kaisa has a lot of side-hustles going at any one time. Currently, she is focusing most of her efforts on Truli, but she is also writing a book and learning to be a better chef.
Kaisa Lepajõe

Kaisa Lepajõe

Kaisa is the co-founder and CEO of Truli. She is a foodie and has tried her best over the years to live a zero-waste life. It's not always easy, and she is on a journey the same as you. She loves walking dogs, hiking in the woods, and knitting. Kaisa has a lot of side-hustles going at any one time. Currently, she is focusing most of her efforts on Truli, but she is also writing a book and learning to be a better chef.

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