Powerful Nutrition for
Kombu is a Japanese seaweed that improves gut health and detoxify the body. When cooked with, it adds minerals like calcium, vitamin B and A to the grains or pulses and breaks down the enzymes to make them easier to digest.1 of 14
All POW Food options have been Nutritionally designed with our in house Nutritionist and Chef team to make sure that they are perfectly balanced and contain the right composition of each food group to help eliminate bloating.2 of 14
We use complex plant protein boosters in our vegan and vegetarian dishes to increase the variety of amino acids and enhance the nutritional value of the food and improve the protein complex.3 of 14
We work towards helping achieve the Sustainable Development Goals, issued by the United Nations in 2016. Aligned with #Zerohunger through our Meal for A Meal scheme with City Harvest, we donate a % of every POW Meal bought to feed a homeless person in London.4 of 14
POW Food have a no refined carbohydrate, sugar and processed foods policy to help eliminate bloating, improve immunity, brain power and overall wellness.5 of 14
We cook with and use superior oils like coconut, olive, flax and avocado that are paired to compliment the taste and nutritional qualities of each food option. We only heat certain oils dependent on their smoking point.6 of 14
Well aware that even organic produce is sprayed with pesticides, or ends up contaminated due to wind pollution, we ensure all of our fresh produce is pesticide free by soaking our fruit and vegetables in bicarbonate of soda, improving your natural immune defences and brain power.7 of 14
All of our eggs are from happy hens, Free Range and Organic.8 of 14
POW Food believes in transparency and has a policy to only work with suppliers with an aligned ethos. All of our Meat is carbon neutral and Free-Range, our fish is all sourced from the UK using sustainable fishing methods and we source local, seasonal plant produce wherever we can.9 of 14
We use organic super boosters and nootropics such as Guarana, Blue Spirulina, Maca and Ashwaganda in our dressings, raw deserts and options that aren’t heated. These super boosters have been used for thousands of years in other cultures and naturally improve the functional value of the food – boosting brain power, helping reduce anxiety, enhance immunity and energy.10 of 14
We work to reduce food waste, re-use, recycle and have a zero plastic policy when it comes to our packaging. If an alternative option is needed, we use biodegradable and compostable hemp plastic or bagasse, made from sugarcane pulp. Nobody is perfect but every little helps.11 of 14
We work hand in hand with our suppliers to make sure that we source as much seasonal, local produce as we can. Seasonal food is more nutritious and it’s in our interest to support local businesses and work to reduce our carbon footprint.12 of 14
We use food synergy in all of our menu options to to maximise the value and absorption of nutrient components; minerals, phytonutrients and vitamins. We pair all of our dark leafy greens with vitamin C, like a citrus dressing to increase the absorption of iron in the vegetables.13 of 14
Turmeric contains the active ingredient Curcumin which helps fight depression and boost immunity, it is 10 x stronger when paired with black pepper.14 of 14
Download our superfood guide...
POW Food is packed full of nutritious and delicious ingredients – our superfood guide helps you to understand the many nutritional benefits of the superfoods that we include when crafting your meals.
"The Economist Intelligence Unit researchers state that Employees are also more likely to see their own wellness as being linked with professional success. Companies that build a wellness culture thus acquire a workforce that is not only more focused and engaged, but that sees that culture as benefiting their careers."
As POW’s Nutrition Advisor I can verify that POW Food has made every effort to create menu’s that are designed to support health, energy, and focus in the workplace. They go above and beyond, ensuring their foods are exactly what they say they are!
Samantha Bourne has been practicing in Nutrition for over nine years and trained at the College of Naturopathic Medicine in London in Naturopathic Nutrition. She is an award winning author and registered Nutritionist with The British Association of Nutritional Therapists, The Nutritional Therapy Council and The Complimentary and Natural Health Care Register. Specialising in the area of digestion and the gut microbiome, Sam has an in-depth knowledge and understanding of nutrition and the gut microbiome, digestive enzymes and detoxification pathways allowing her to use nutrition as a tool for disease prevention, to support health issues and to slow down the ageing process. Samantha has been with POW Food from the start, working with the team to enhance all menu options for optimum nutrition and improving productivity and wellness in the workplace.
Clarissa Lenherr is our designated workshop Nutritionist specialising in the relationship between what we eat, energy, productivity and focus. Clarissa graduated from the College of Natural Medicine with a distinction in Nutrition after three years of studying biochemistry and nutritional therapy. Here she completed 200 clinical hours, giving her the skills and knowledge to work with clients on a personalised basis. She is a certified member of The British Association of Nutritionists (BANT), The Complementary and Natural Healthcare Council (CNHC). POW Food Workshops with Clarissa cover a breadth of information, from how to balance your blood sugar levels and achieve consistent energy, to ways we can boost energy without relying on caffeine, as well as practical insights around building a balanced, wholesome and delicious plate at every meal. Clarissa is passionate about educating people to discover and celebrate nutritious food, enabling clients to utilise and benefit from food and lifestyle choices in order to reach their optimum state of wellbeing. Clarissa practices personalised nutrition, advocating the “no one size fits all” approach and her extensive knowledge of the science of health and food has enabled her to frequently comment for publications such as The Telegraph, The Metro, Women’s Health and Red Magazine.