Imagine driving over 1,000 miles each week for work, surviving on nothing but gas station snacks and fast food from whatever drive-thru happened to be nearby. For traveling salesman Luke Saunders, that was often his reality. But rather than accept it as his new normal, he saw an opportunity: What if healthy food could be just as quick, affordable, and accessible as grabbing a bag of M&Ms from a vending machine?
After months of planning and plenty of trial and error, that idea became Farmer’s Fridge.
Today, Luke shares the challenges he faced figuring out how to store fresh salads, parfaits, and sandwiches in refrigerated vending machines—and why it was all worth it now that Farmer’s Fridge is in over 2,000 locations nationwide, including major airports, hospitals, and universities.
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