Farm to Summit 2024: Farm Fresh, Flavor Packed, Sustainably Produced and Packaged!
Meet Jane Barden, the co-founder of Farm to Summit, a groundbreaking venture redefining how we nourish ourselves amidst the backdrop of nature's grandeur. In 2021, Jane, alongside her partner Louise Barden, established Farm to Summit with a mission fueled by their shared passions: adventure, culinary excellence, and a deep-rooted commitment to sustainability. Jane's journey into the realm of sustainable gastronomy was sparked by her diverse background in farming, fine dining, and ecology. Her experiences have uniquely positioned her to reimagine the way we approach food, particularly in the remote reaches of the backcountry. With each step of her career, from tilling the soil to crafting exquisite dishes, Jane has woven together a narrative that underscores the interconnectedness of food, nature, and community. Join Delivery Rank as we delve deeper into Jane Barden's pioneering spirit, her relentless pursuit of culinary innovation, and her unwavering dedication to forging a path towards a more sustainable future—one meal at a time.
In founding Farm to Summit, you and Louise merged backgrounds in farming, fine dining, and ecology. How do these diverse experiences influence the development and ethos of your products?
Our background and coupled experiences created a powerful confluence of skills and passion. Louise carries a strong passion for sustainability and a deeper knowledge of how our actions impact our ecosystems and planet as a whole. She spent many years as a research botanist and, in doing so, had the opportunity to backpack frequently for her various projects. It was on one of these specific trips that the idea for Farm to Summit actually sprouted. I grew up in agriculture, my family owns and operates a generational produce farm in Michigan. Having grown up in this setting I have always been very aware of the waste that can come with the strict expectations for produce in order to make it to market. We both spent time working fine dining and I had a keen interest in kitchens while pursuing my earlier dream of being a chef/restaurant owner. All of these experiences collided into a perfect synergy to bring Farm to Summit to life, creating a healthier, tastier option to adventurers while holding true to sustainability through our packaging and utilizing imperfect produce while supporting our local farmers.
Farm to Summit aims to shake up backcountry eating and contribute to a more sustainable food system. How do you see your brand making a significant impact in these areas, and what challenges have you encountered along the way?
At Farm to Summit we strive to offer new and improved meal options to backcountry eating. All of our meals are vegetarian and/or vegan. We believe that we offer folks a healthier option while maintaining quality and excellent taste. We are the first and only company to offer custom omnidegradable packaging. This means that our bags are not only compostable but will even degrade in a landfill should they find their way there. This was incredibly important to us as we live in a rural area and recognize that not all people have access to composting facilities or facilities that are capable of composting our bags. This technology is new to the industry so it certainly was a challenge to find it and put it into motion. But, Louise and I agreed from the start that if we couldn't do this sustainably that we wouldn't do it at all. We all practice leaving no trace. But, what happens when you pack out all of your waste just for it to contribute to the problem. We're hoping to fix that broken step.
Considering your passion for adventure, how has your personal connection to outdoor activities influenced the culinary choices and nutritional aspects of the meals Farm to Summit offers for outdoor enthusiasts?
We both love the outdoors. It is absolutely our "happy place". It felt important to us to nurture those good and empowering feelings you can get when on an adventure with the right food. We found that many backpacking meals on the market were getting the same reviews; too salty, it's mushy and tasteless, it leaves me feeling lethargic or sick in some cases, etc. If we're taking the effort to get outside and better ourselves we think the food we bring along should support that. Why not enjoy the food you eat while enjoying the beautiful place you're in.
The concept of a "viable future of food" is central to Farm to Summit's vision. Can you elaborate on how your company is contributing to shaping this future, especially in the context of sustainable consumption?
Food waste is an incredibly large issue in our country. About 38% of food is wasted each year in the United States, 16% of that being at the farm level. We have definitely been surprised at how easily we have been able to tap into the second market with our local farms. Our growing season is short, fast and sometimes unforgiving. Seconds produce comes in many shapes and forms. Most times it is simply because the produce doesn't look a certain way. Many times it is due to surplus. Crops can come on too fast or produce more than what there is demand for. This is where we come in. It is important for us to capture this produce and preserve it by dehydration not only to cut back on food waste but to be sure the resources that went into this produce don't go to waste either. Still, with all this waste, there is a large population of people who experience food insecurity. This is why we donate 2% of all sales to organizations out there working to get healthy foods to the people who need it most.
Looking forward, what are the upcoming milestones or goals for Farm to Summit? Are there any new products or initiatives in the pipeline that you're excited to share with your audience?
We are so grateful for the incredible support we've received this far. We expect to see a lot more growth, having Farm to Summit products show up in more places across the states. Our gears are always turning when it comes to new products. With plenty of ideas up our sleeves, we are excited to be launching at least 2 new meal options this year as well as a new Instant Latte option. You'll have to stay tuned to see what these are! But I can say that we are excited to be partnering with a new local farm that produces the most delicious wild mushrooms. We're really pumped about the direction we are going in and really couldn't have made it here without the help of our supporters.
If you would like to find out more about Farm to Summit, visit https://farmtosummit.com/
