Backpacker’s Pantry has been family-owned and operated for over 70 years, a legacy that’s as important to the brand’s identity as the gourmet adventure meals they make. While that’s not set to change anytime soon, they recently welcomed a new leader to take the company into its exciting next chapter. As CEO, Duane Primozich will prioritize Backpacker’s Pantry’s role as environmental stewards, a commitment to sustainability that goes above and beyond. We recently sat down with Duane and Backpacker’s Pantry owner and Head Chef, Soraya Smith, to hear all about the company’s history; where it’s headed; climate change’s adverse effects on the food industry; what Backpacker’s Pantry is doing to reverse them; and much more.

TOPICS & TIMES

• Soraya’s background (3:03)
• How Backpacker’s Pantry got its start (4:53)
• Their line of products (7:26)
• Recipe creation (10:24)
• The CEO next door (12:53)
• The “next chapter” (19:12)
• Environmental stewardship (23:47)
• Duane’s background in climate activism (26:06)
• Chef Soraya’s culinary influences (28:35)
• The freeze-drying process (33:05)
• Gourmet meals on trail, on the river, in the ski lodge (33:54)
• Climate change’s effects on the food industry (36:05)
• Looking ahead (42:11)

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