What is the shelf life of your products?

Our meals are shelf stable for up to four years, depending on the product and ingredients. Please visit individual product pages for the shelf life of each meal.

Are your products gluten-free?

All Good To-Go food products are lab tested and certified gluten-free. Celiacs rejoice!

Are your products organic?

As for being organic, we’re not certifiably so, however the majority 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. 

Are your meals vegetarian or vegan?

Six of our meals- Smoked Three Bean Chili, Oatmeal, Herbed Mushroom Risotto, Classic Marinara with Penne, Bibimbap and Mexican Quinoa Bowl- are vegan (no animal products at all).

Two of our meals- Indian Vegetable Korma and Granola- are vegetarian (contains animal byproduct).

Two of our meals- Pad Thai and Thai Curry- are pescatarian (contain animals from the sea).

What is the difference between dehydrated and freeze dried?

We preserve our meals at Good To-Go with the same method that has been done 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 of our meals to 165 deg. fahrenheit for several seconds to ensure shelf stability but not long enough to reduce the nutritional value of the food.

Freeze-drying is a process where food is brought down to very low temperatures, -30 deg. celsius. The water that exists in the product turns to a vapor which is then vacuumed (or sublimated) out.

Do you use preservatives in your meals?

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

How do you cook your meals at high elevation? 

Since our meals are cooked and dehydrated at sea level, you will need to adjust accordingly. The temperature at which water boils declines as elevation rises. Because of this, 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. We recommend doubleing the cooking time for every 5000 feet to fully rehydrate our meals.

Are Good To-Go Food pouches recyclable?

Good To-Go pouches contain a thin metal layer to ensure shelf stability by blocking oxygen absorption. Due to this metal layer our pouches are currently not recyclable. 

Is it true your chef beat Mario Batali on TVFN’s first season of Iron Chef America?

Yes, Jennifer assisted her then partner and competing chef, Anita Lo, to reigning supreme in the Mushroom Battle of Spring 2005