Salt + Soil on Sustainability, Community, and Functional Food

Salt + Soil is a San Diego-based culinary service founded by Brooke and Giovanni crafting organic, gluten-free, and seed oil-free meal prep and private chef experiences, dedicated to sustainable, farm-to-table dining that nourishes both body and planet.

How does Salt + Soil source its organic, local ingredients, and what steps do you take to ensure they align with your commitment to sustainability and quality?
We work with trusted suppliers and, whenever possible, source from local partners. Every ingredient is chosen to reflect our commitment to sustainability, quality, and connection to our food and land. By choosing organic and regenerative sources where we can, we aim to nourish our customers while also supporting a healthier food system and fostering a deeper sense of community.

What inspired you to start offering meal prep and community dinner services in San Diego, and how do these services reflect your mission to nourish both people and the planet?
Salt + Soil was born out of a desire to make truly clean, organic meals accessible to people who care about their health and the environment. Our community dinners are an extension of that mission, creating spaces where people can come together over nourishing food, share stories, and feel a deeper connection to the land and each other.

Can you describe your process for designing gluten-free, seed oil-free menus that cater to diverse dietary needs while maintaining flavor and nutrition?
We start with fresh, seasonal ingredients from suppliers we trust, then build menus that celebrate whole foods and healthy fats. Brooke designs every dish with flavor, nutrition, and variety in mind, ensuring our meals are exciting and satisfying for a wide range of dietary needs, without ever feeling restrictive.

How do you balance the logistics of running a private chef service alongside meal prep operations, and what tools or strategies help you streamline these processes?
We divide responsibilities based on our strengths. Brooke is the culinary expert, leading menu development, ingredient sourcing, and quality control. Gio manages the business operations, customer experience, and delivery logistics. This clear division allows us to maintain high standards while growing the business sustainably.

What role does community engagement, like your farm-to-table dinners, play in Salt + Soil’s operations, and how do you plan to expand these experiences in the future?
Our community dinners are about building a sustainable, connected community here in San Diego. They give people a place to gather, share a meal, and engage with the values we hold dear: health, sustainability, and connection. It’s less about scaling the number of events and more about deepening their impact in our own community.

What are your thoughts on using EMPWR+ to create functional recipes, and how do its broccoli microgreens and lion’s mane mushrooms enhance the health benefits of your dishes?
More and more of our customers come to us for functional meals that play a role in their overall health journey. Some are working toward specific wellness goals, while others are navigating serious diagnoses like cancer recovery or Alzheimer’s. We love partnering with suppliers like EMPWR+ who share our vision of creating meals that are as purposeful as they are delicious, supporting our clients in feeling their best.
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