http://www.downtoearthbali.com/

Established in Bali in December 2002, Down to Earth was originally a home-based kitchen. The company idea is home made vegetarian food that is individually packed and delivered fresh daily to various outlets around Bali. The food maintains high standards of preparation and extensive nutritional knowledge. Liat Solomon (the founder and director) is a trained nutritionalist, macrobiotic educator/counselor and vegetarian chef. Established in Bali in December 2002, Down to Earth was originally a home-based kitchen. The food maintains high standards of preparation and extensive nutritional knowledge.

Training of the staff was the first task. Not only in the food preparation, hygiene and environmental consciousness, but to apply changes in their own lives so we could help them grow and evolve with the company. Then sourcing and using the right ingredients was the next task. Most of the dry goods are imported such as chickpeas and sesame tahina and the vegetables are locally grown organic as possible. Spring water is used for washing and sorting of the vegetables. Each and every ingredient that is put in is well thought out and the natural components are chosen by their quality. Hand harvested organic Sea Salt is used as a salting agent and as a natural preservative. Our products contain no food coloring, preservatives nor flavor enhancers.

After relocating to our new home in 2005, We began to really focus on our working environment for DTE. We do our best to treat our food right with love and care. The quality of care, attention and respect for the food, that is given during its preparation, is as important as the quality of the ingredients. Humor is another element that is used in preparation in our food. Most of the original DTE staff is still with the company and regard DTE as their home away from home. Our belief in the company’s ideas assist in the daily hardship and our families are fed better thanks to new acquired knowledge and understanding.

A year after DTE products had first “hit” the market, DTE gave birth to its first restaurant “ZULA” vegetarian paradise. Zula gave DTE’s kitchen the opportunity to practice the art of vegetarian cooking. Zula is also a health food shop that imports a wide variety of natural and health products. Customers say “Zula” is not only a restaurant, it’s a lifestyle.

Down to Earths goal is to be a part of a global change and to help reshape the future through nutrition and environmental consciousness.

DTE products are suitable for all ages, for most diet regimes and favorable on every palette.