Farm to Summit was born in 2022, thanks to the combined passions of Louise Barton and Jane Barden. Louise, a research botanist and dedicated conservationist, spent over a decade working in some of the world’s most remote wilderness areas. As an avid backpacker—sometimes trekking for weeks at a time—she constantly struggled with one thing: food. The available backpacking meals just didn’t cut it. So, she set out to change that, creating lightweight, instant meals that are packed with flavor, loaded with nutrition, and kind to the ecosystems she loves. Jane grew up on her family’s third-generation produce farm, where she saw firsthand how much food goes to waste just because it doesn’t look perfect. Rows of unharvested veggies and tractor loads of "flawed" produce getting tossed were just part of the norm. She knew there had to be a better way—so she introduced the idea of using seconds produce, turning what was once considered waste into something delicious and sustainable.

Together, they launched Farm to Summit—a dehydrated food company with a mission. Farm-fresh, flavor-packed, sustainably made, and reducing food waste along the way. Because great food shouldn’t come at the expense of the planet.