DOES GOOD TO-GO HAVE A CERTIFIED GLUTEN-FREE FACILITY?

While our facility is not certified gluten-free, Good To-Go products have been third-party lab tested for gluten content and are below the FDA standard of 20ppm (parts per million). Many people with celiac disease enjoy our products regularly.

However, as our facility is not certified gluten-free, please use discretion if gluten poses a health risk.

ARE YOUR MEALS VEGAN OR VEGETARIAN?

We offer a wide range of both vegan/plant-based and vegetarian options. In fact, most of our products fall within one of these categories. Navigate to the ALL FOOD page and select your diet from the drop-down menu to filter our products based upon your needs!

We deliberately include ingredients that, when combined, create a complete protein, such as beans and rice. This helps to provide the essential amino acids your body needs for that summit push.

For the carnivores out there, we urge you to take a look at the protein contained in our plant-based and vegetarian options—you may be pleasantly surprised! And keep in mind, you can always add a protein of your choice to any of our meals.

WHAT IS THE SHELF LIFE OF YOUR PRODUCTS?

Our products range in shelf life, depending upon the meal and ingredients used in the recipe. Please visit individual product pages for the shelf life of each meal.

Why not longer than five years, you ask? We simply don't believe real food should last 30 years.

ARE YOUR PRODUCTS ORGANIC?

As for being organic, we’re not certifiably so, however many
of the ingredients we work with are. A portion of the ingredients we use
come from farms and purveyors that simply don’t bear the certification for
various reasons, but we have verified them to be of the highest quality.

WHAT IS THE DIFFERENCE BETWEEN DEHYDRATED AND FREEZE-DRIED?

We preserve our meals at Good To-Go using the same method that has been around for thousands of years: dehydration.

Dehydrated food has the active water removed. By doing this it inhibits bacteria growth and makes our meals shelf stable. The dehydration process is a combination of heat, blown air and humidity control. The result is a product reduced in size, weight and water activity. We bring all our meals to 165 °F for several seconds to ensure shelf stability but not long enough to reduce the nutritional value of the food.

Freeze-drying, on the other hand, is a process where food is brought down to very low temperatures of around −58 °F. The water that exists in the product turns to a vapor which is then vacuumed (or sublimated) out.

While the freeze-drying process is tried-and-true, it requires a great deal more energy and thus is less environmentally friendly then traditional means of dehydration.

Another downside of freeze drying is that the process can break down the cell walls of ingredients, resulting in poor texture and a loss of nutrients.

DO YOU USE PRESERVATIVES IN YOUR MEALS?

We do not use preservatives in our Good To-Go meals. The dehydration process alone is what makes our products shelf stable. We believe firmly that real food cannot and should not endure ‘til the end of time!

HOW DO I PREPARE GOOD TO-GO AT HIGH ELEVATION?

The temperature at which water boils declines as elevation rises. Because of this, any foods prepared by boiling or simmering cook at a lower temperature at high altitude than at sea level, and thus, require a longer cooking time.

For anything from sea level to about 5000' follow the directions on the bag. Above 5000' we recommend adding one minute to the cooking time for every additional 1000' to fully rehydrate our meals.

This is not an exact science, in fact it's quite the contrary. Many factors are involved: elevation, ambient temperature, too much or too little water, and so on. Use your best judgement when preparing a meal.

Some pro tips:

• Start with less water if unsure—you can always add more but once added you can't take away.

• If the food seems a little crunchy, seal it back up and wait a little longer!

• Water needs to be at a rolling boil before adding. If the water is just hot, or only steaming—you guessed it—it's not hot enough.

• In cold climates, once the water is added it may cool down too fast and rehydration could take longer than desired. We recommend wrapping the bag in a shirt, jacket, or one of those nifty meal koozies if you have one.

ARE GOOD TO-GO POUCHES RECYCLABLE?

Good To-Go pouches contain a thin metalized layer to ensure shelf stability by blocking oxygen absorption. Due to this metal layer our pouches are currently not recyclable by traditional means. There are 3rd party solutions available that can deal with difficult to recycle materials, however.

Know that we are working on finding a true eco-friendly replacement for our packaging! Once the technology is available (a viable solution that can withstand boiling water), we’ll be using it.

Please remember to always follow Leave No Trace guidelines! Many people have found that a used Good To-Go meal pouch makes the perfect trash bag while out in the backcountry. It seals incredibly well and can be squished and compressed for easy storage in your pack.

Sustainability and the impact we have on the environment is significantly important to us here at Good To-Go. We pride ourselves on zero food waste (we compost), cardboard recycling, and minimal waste with any remaining non-recyclable materials. On average, we dispose of only one small commercial dumpster (6 yds) for every 20,000 meals we produce.

Consider this: if you were to take a recipe for one of our meals, scale it down and cook it from scratch at home, you would create far more waste with a greater carbon footprint. The amount of packaging required for the various ingredients, and the food waste typically created when prepping the raw ingredients, is far greater than when we produce in bulk at our facility.

IS IT TRUE YOUR CHEF BEAT MARIO BATALI ON IRON CHEF?

Yes, you heard right. Chef and Co-founder Jennifer Scism assisted her then partner and competing chef, Anita Lo, to reigning supreme in the Mushroom Battle of Spring 2005.

At the time the Mushroom Battle episode aired, Jennifer co-owned Michelin Star-rated Annisa restaurant in NYC. It's safe to say Jen knows good food!

Iron Chef America is a popular TV series produced Food Network.