Good To-Go Aims to #DoBetter this Holiday Season
The dehydrated gourmet brand will be donating meals to Puerto Rico through the end of the year.
Get access to everything we publish when you sign up for Outside+.
November 22, 2017
Good To-Go, the dehydrated gourmet meal brand changing the way people eat on the go, aims to do better this holiday season by donating 1 meal for every 2 purchased through their website to hurricane relief efforts in Puerto Rico. Between November 17 – December 31, all orders placed through www.goodto-go.com will automatically apply to the effort. Customers can also choose to donate their entire order in addition to Good To-Go’s match by entering coupon code DOBETTER. ISER Caribe has been carefully selected as the receiving organization.
“When we founded Good To-Go in 2014, it was our mission to not only elevate expectations of what trail food can taste like, but to give back when we’re able. As a young, growing company, that’s often not easy to do,” said David Koorits, CEO and co-founder of Good To-Go. “Shortly after the hurricane hit Puerto Rico, we started getting calls from customers who were ordering meals to be sent down to friends, family and strangers. This inspired us to do better and figure out a way that we could contribute. Although it’s been nearly two months since the hurricane hit, officials on the ground tell us it will be years before these regions have fully recovered. We’re looking forward to sending some shelf-stable meals and a bit of comfort to our fellow Americans.”
For more information and to purchase meals, please visit https://goodto-go.com/pages/dobetter.
Good To-Go has continued to see exponential growth over the course of its nearly four years in business. After hiring five new staff members and completing a 3700 square foot addition in August of 2016, the brand has begun another addition to address growth in its product line. The new addition is expected to be completed in early 2018, coinciding with the launch of its first protein based meal, Chicken Gumbo.
About Good To-Go
Good To-Go was founded by Jennifer Scism and David Koorits. Jennifer is a former NYC restaurateur and an award-winning chef. She has cooked at NY Times 4-Star rated restaurants, traveled to over 20 countries studying regional foods, and along with her team from Annisa, has beaten the Iron Chef, Mario Batali, on the TV Food Network’s Iron Chef program. It’s safe to say she knows good food. David has spent his career as a wilderness therapy counselor, ski patroller, wildland firefighter and nurse. Today, he manages the business operations of Good To-Go.
The dehydrated gourmet brands’ mission is to elevate expectations of what trail food can taste like. Good To-Go launched in 2014, a time when the market was obviously craving something tastier and healthier. The brand has been adding people-power and production space to address demand and today, Good To-Go can be found in over 500 stores nationwide and in Canada. More info can be found at www.goodto-go.com. For sales inquiries, please contact David Koorits, firstname.lastname@example.org or 603-828-9097 and for media, Kate Ketschek, email@example.com, 603-828-1050.
About ISER Caribe
ISER Caribe is committed to working directly with local communities through a transdisciplinary approach, conducting participatory research and engagement. This is achieved by integrating efforts between government institutions, academia, civil society, and community organizations. The team studies the interactions and dialectic relations between the environment and humans in order to develop alternate ways of managing anthropogenic and natural systems. Through these collaborative projects, ISER Caribe builds consensus that allows them to develop participatory actions, capacity building and horizontal knowledge transfer through local outreach activities and education. For more information, please visit https://isercaribe.org/bso/.