Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Jane Barden, Cp-Founder of Farm to Summit, located in Durango, CO, USA.
What's your business, and who are your customers?
At Farm to Summit, we utilize local and imperfect produce to create just-add-hot-water dehydrated meals that are nutrient-dense, flavor-packed, and sustainably packaged. Our meals are prepared in small batches with the aim of reducing waste in our food system while introducing some authentic farm-fresh flavor into the world of dehydrated meals. We have a wide array of customers. Of course, we primarily gear towards the outdoor adventurer: backpackers, hikers, campers, climbers, etc. But we also provide a great go-to option for travelers, RVers, Vanlifers, and flat-out busy people. We are particularly excited to work more closely with wildland firefighters, search and rescue, and provide nutritious shelf-stable meals to people in need.
Tell us about yourself
My wife and business partner, Louise, had spent a lot of time in the backcountry with her work as a research biologist. She called me after a particularly long hitch in Yellowstone, reporting that her crew had been eating dehydrated meals the entire time, and all she heard were complaints. "I bet we could make our own and make it better," she said. With my background in business, several years in the restaurant industry (both front and back of house), and farming, we put our heads together and created our mission. We are both passionate about sustainability, which led to our decision to use all compostable packaging. We care about supporting our local community and, on a grander scale reducing food waste in our current system. We are both driven by making a lasting positive impact on our community, supporting those who work so hard to feed us, and protecting the planet we so love to explore.
What's your biggest accomplishment as a business owner?
So far, my biggest accomplishment would be helping to create our very own commercial kitchen basically from the ground up. Having cooked in so many different kitchens along the path, there is nothing like the freedom of standing on your own.
What's one of the hardest things that come with being a business owner?
Taking breaks. When you start a business of your own, it becomes your life, livelihood, and your baby. You would do anything to nurture it and see it grow. It can be exhausting, in the best way, of course. But it can be all-consuming. There seems always to be something that could be done. But, finding the time to get out and enjoy nature, spending time with the people who fill you up, and just taking the time to slow down is the key to keeping going.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
- Stay positive and remember to enjoy what you do.
- Use your resources! Usually, when you start looking, you'll always find what you need. Don't be afraid to ask for advice or help. So many people have been exactly where you are and are just as passionate about helping you succeed.
- Persevere. Things will get tough. Things rarely go exactly as planned. Just keep your head up and keep going.
Where can people find you and your business?
Website: https://farmtosummit.com/
Facebook: https://www.facebook.com/FarmtoSummit/
Instagram: https://www.instagram.com/farmtosummit/
If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.
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