We want everyone to be able to consistently and conveniently eat good food, and discover high integrity local purveyors in the process.
We offer health-conscious catering, personal ready-to-eat meal plans, and kitchen stocking with food and beverages made by select top local San Francisco purveyors including CAN CAN Juice & Nutmilks, Josey Baker Bread, Nourish Cafe, Toasty, Wholesome Bakery, and The YES Bar. We currently serve San Francisco, California; US.
All food is freshly made, or packaged for kitchen stocking, and comes directly from our local partners after your order is placed. There are no markups nor fees to order from Theory Foods — and you can earn free fitness classes with every order. Our aim is to help you and your teams eat well and thrive.
WHAT WE OFFER
Catering with direct delivery from our partners
Ready-to-eat meal plans
Corporate & personal kitchen stocking
Dolly Renick; Founder, Creative Director
Ariel Thorpe, DC; Wellness Advisor
Elaina Envia; Community + Account Manager
Viktoria Bisanz; Account Director
Raquel Ledesma; Wellness Contributor
Daniel Lee; Photography
Elbert Miller; Design
Mattia Caracciolo; Design, Illustration
Frances Bradley; Ceramics
Susanna Kalnes; Media + Press
COMMUNITY Food PurveyorS / San Francisco
CAN CAN Health & Wellness, Laurel Heights; SF, CA
Josey Baker Bread, Divisadero; SF, CA
Nourish Cafe, Inner Richmond; SF, CA
Nourish Cafe, Nob Hill; SF, CA
The YES Bar, Mission; SF, CA
Toasty, Cow Hollow; SF, CA
Wholesome Bakery, Lower Haight; SF, CA
We currently serve San Francisco, California USA.
Purveyor and/or partnership opportunities:
Expansion and new city opportunities:
For meal plan, catering, or kitchen stocking inquiries, please email: firstname.lastname@example.org
For any other inquiries, please email: email@example.com
Photos on this site are from Daniel Lee for Theory Foods, shot at Cove in San Francisco, California. All photos are original unless credited otherwise. Please do not use or repost without permission or credit. Mission statement background photo by Julie Fay Ashborn.