About Us
We believe a life well lived is a life spent outdoors. Be it exploring our polar regions, competing in an ultramarathon or camping in your local mountains, whatever your version of the outdoors, we feel it is vital for a fulfilling life.
As active outdoors people, we personally understand how important a good meal is at the end of a long day outside; a filling, tasty and nutritious meal can mean the difference in finishing your adventure or not. That’s why we make it easy to enjoy great food on the move.
We believe you shouldn’t have to compromise on the nutrition, taste, weight or calorie content of your meals when outdoors. Our varied and lightweight options have extreme durability and cater for every demand and diet, including vegan, gluten- and dairy-free meals. Great-tasting and simple to prepare, our meals can be made with hot or cold water without using additional bowls, pots or pans, so you can focus on your adventures.
Our Story
Expedition Foods was born in 1995, in the heart of Yorkshire. Our small family business was founded by adventurers, for adventurers, to produce the first freeze-dried meals in Europe, meals designed to deliver the energy and balanced nutrition required for the most gruelling challenges. Since then, our mission has been to produce the best hassle-free food for the wilderness with the taste and nutrition of home cooking.
Your experience is our top priority. We will be alongside you from that first spark of an idea, right to the end of your expedition, stage race or adventure; to answer your questions, come up with your meal plan and make sure you get the nutrition you need to achieve your goals.
We want Expedition Foods to taste like home no matter where you are or how long you're away. That's why the team has spent decades perfecting a top-notch freeze-drying process for the best preservation.
- The meal is made in a large pot, just like you would in your own kitchen but on a bigger scale.
- The cooked food is then spread out on trays and cooled down to freezing.
- Once cool enough, the trays go into a freeze drier, which brings the temperature back up slowly, in a vacuum, so the water can go from solid to gas, bypassing the liquid stage. This must be done with great precision.
- The dried food is mixed and ready to package.
- The food is scooped into pouches and the pouches are sealed.
- The meals are then boxed up and ready to ship.
Our home-cooked meals fuel adventures around the world – from David Attenborough's film crews to British Antarctic Survey scientists, teenage scouting trips to weekend family campers – but we pride ourselves on, wherever possible, keeping production local and sourcing food sustainably. Using simple, fresh ingredients, our meals are perfect for explorers, nature-lovers and athletes who care about what they eat. We are constantly creating new recipes and love hearing your suggestions.
Expedition Foods offers 27 different meals and 4 desserts and a choice of serving sizes with our High Energy (800kcal), Single Serving (450kcal) and Double Serving (1000kcal) ranges. We offer meals to suit everyone’s needs with vegan, vegetarian, gluten-free and dairy-free options available. Product development and innovation is a real passion for Expedition Foods, so if you’ve got a great idea for a new recipe, send an email to info@expeditionfoods.com and you may be responsible for the newest variety of meal.
Our Sustainability Promise
As a team that is passionate about nature, we constantly question our environmental impact and strive to improve our sustainability practices. With our team and our suppliers, we focus on making concrete efforts in key areas:
- We use highly effective packaging choices. Our distribution cartons are recyclable, and our logistics are highly optimised to significantly reduce our CO2 emissions.
- The shelf life of our goods reduces food waste. A long shelf life minimises food waste, and our meals have a shelf life of up to 25 years.
- We provide vegan meals, which minimises our CO2 emissions even more and lowers our impact on nature.
- We use locally sourced ingredients. Keeping our ingredients local wherever possible reduces our food miles and so our CO2 emissions dramatically.
- We are in the process of researching the potential for a recyclable meal pouch to replace our current packaging, which is in line with our sustainability goals.
Founded on optimism, our family-driven business is dedicated to the future and the environment. With creativity and perseverance, our climate commitment brings smart, sustainable solutions.
Prep - Simple as can be
- Open the Expedition Foods meal and remove the oxygen absorber.
- Add water (hot or cold) to your desired consistency (or the amount written on the label).
- Stir, seal and wait 5 minutes.
- Stir again and tuck into your meal.
Some Records and Adventures we’ve Helped Fuel:
- Mark Slats: Solo Division Champion and World Record Holder, ‘Talisker Whisky Atlantic Challenge’
- Jax Mariash: Ladies’ Champion, ‘4 Deserts Ultramarathon Series’
- The Islanders: Winners of ‘GB Row’
- Meghan Hicks: Ladies’ Champion, ‘Marathon des Sables’
- James Cracknell and Ben Fogle: Pairs’ Category Winners, ‘Atlantic Row’
- Wendy Searle and Lou Rudd: Polar explorers who trekked across Antarctica
- We were voted the most preferred brand of meal at the prestigious ‘4 Deserts Ultramarathon Series’
Just Ask our Customers:
“Expedition Foods have supplied meals for every expedition I’ve done so far. In the name of research, I’ve tried other brands but always come back to Expedition Foods. They make genuinely great-tasting food that is so welcome after a long day.” – Wendy Searle, skied solo from the coastline of Antarctica to the South Pole in 42 days, becoming the seventh woman in history to complete the journey.
"My first stage race was the Marathon des Sables. I had trained hard for it and I didn't want to leave anything to chance, especially my energy, so I bought Expedition Foods evening meals to sustain me through the 5 days, 250km. It worked. They were easy to prepare and full of calories. The race was tough but I was well fuelled to push. I came 2nd female and 22nd overall.” – Jo Meek.
“The food was superb during the journey and definitely a key part of my ultimate success in completing the expedition. I never went hungry, that’s for sure. Whenever anyone asks me about the food during interviews, I direct them your way.” – Lou Rudd MBE, the first (and only) person to have traversed Antarctica twice using human power alone, has reached the South Pole four times from different coastal start points.
