OUR STORY

Founded because the outdoors deserve better food—and a better system.

Hi, I’m Lou, the founder of Farm To Summit.

Before starting this company, I spent over a decade working as a research botanist studying ecosystems and climate change. My work took me into some of the most remote wilderness areas in the country, often living out of a backpack for weeks at a time while hiking through rugged terrain collecting ecological data.

Those experiences shaped the way I see the world. They also made one thing painfully obvious: The food we have been bringing into wild places… just isn't cutting it.

Meal after meal, the same problems showed up. The food was bland, hard on my stomach, and nutritionally underwhelming—especially for the kind of long, demanding days I was putting in. Even worse, most of it felt completely disconnected from the values that drew me outside in the first place.

IF WE CARE SO MUCH ABOUT THESE LANDSCAPES, WHY IS THE FOOD WE BRING INTO THEM SUCH AN AFTERTHOUGHT?

In 2020, I left my PhD program at UC Berkeley, where I had been studying climate change ecology, to pursue work that felt more direct and tangible. The idea for Farm To Summit really came together on a multi-week backpacking trip in Yellowstone with the Forest Service. After another long day navigating downed timber and steep off-trail terrain, our crew sat around camp complaining about dinner—flavorless meals, strange textures, stomach aches, and nowhere near enough fuel for the miles we had covered.

Somewhere along the trail, the idea became simple: I could make outdoor food better.

When I returned to Jackson Hole and regained cell service, I went full send... as I have a tendency to do. I ordered a dehydrator and bought the domain FarmToSummit.com that same day. Once back in Durango, I began experimenting with recipes in my kitchen, dehydrating seconds produce from local farms—perfectly good vegetables that wouldn’t make it to market because they were a little too big, small, or cosmetically imperfect. I researched packaging for weeks and started in on the logo design.

What started as small batches sold at the local farmers market quickly grew into something bigger. It turned out a lot of people were looking for the same thing I was: food that tastes good, fuels long days outside, and supports a food system we can actually stand behind.

My goal has always been simple: create food that I’d genuinely be excited to eat after a long day outside—and build it in a way that’s as planet-forward as humanly possible.

There are lots of reasons folks choose Farm To Summit, but here’s what we know to be true: you love being outside. Like, really love it. You choose gear—and food—built with intention, and you support independent brands doing things a little differently. We think you're pretty badass for being you.

— Lou

THE PEOPLE BEHIND THE BRAND

We're a quirky crew of cooks, makers, outdoor lovers, and food-system nerds of Durango Colorado!

MARISSA MEADOWCROFT

OPERATIONS & FARM COORDINATOR

Nature-loving gal often found spending time with her dog (Banana) and friends outdoors. Going for trail runs, climbing, backpacking, river swims, you name it. Indoors she enjoys cooking, painting and embroidering little critters and plants.

TYLER WERTZ

SALES & WAREHOUSE MANAGER

Explorer of the mountains, waterways, and landscapes of Mother Natch by foot, boat, bike, and ski's. Dog dad originally from the midwest. Prior vegetable farmer. All about getting his hands dirty, chasing views, and the pulling a classic prank.

EMILY HARSH

PRODUCTION LEAD

A born-and-raised Long Island girl who loves the outdoors. In her spare time she enjoys skiing, paddle boarding and backpacking with her two pups, Tater and Bo Peep. Emily also loves gardening, cooking for loved ones and listening to disco.