Each one is an expression of individual taste, nutritional preferences and personality. Without any compromises, they are 100% natural and made exclusively with only high quality ingredients.
What set this menu apart is a fact that each meal will become a shared property. We want our friends to own a fair share of revenue coming from the products we have created together.
We get together with each ambassador to discuss their culinary ideas.
They are all passionate and aware of what they eat. They are all individualists having different approaches to nutrition, different needs and ideas of how outdoor food should be like. We don’t judge. We just want to make it happen.
Next we work on various recipes and finally choose the one that best reflects the athlete’s personality.
It is his/her taste and nutritional preferences that define the meal. This Menu is as much about collaboration and solidarity as individuality.
Eventually we make a trial version of the meal to be tested again and again by us and our ambassadors.
Once approved, the meal goes into production - we cook, freeze-dry and pack it.
When the meal is market-ready, promotion and sales are deployed.
The meal and recipe are co-owned by both LYOFOOD and the athlete, who receives royalties for every single pouch of the meal sold.
That could be a classic Vegan Green Curry but it’s Sean’s one, so we had to put the nettles he loves, removed potatoes he avoids, gave a certain amount of coconut milk and as many veggies as left over in our fridge.
What is Marko Prezelj's favourite dessert? Apple pie without pie! That was something that inspired us to make a freeze-dried Apple Crumble aka Apple Pie without a Pie.
Chewing and swallowing at high altitudes is rarely easy and alpinists know it better than anyone else. It was Mathieu Maynadier’s stories that ignited a spark and got us thinking… How about we create a dish that would be effortless to consume and at the same time provide enough energy to keep you going? The very essence of the idea behind LYO EXPEDITION line.
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