In 1990 baker and former mountain guide Gary Erickson was in his mothers kitchen when he decided on the recipe for what would become Clif Bar. The company found quick success with sales surpassing $20m in 1997.
Clif Bar prides itself on using organic ingredients in their products and are committed to minimizing their carbon footprint. For example they stopped using shrink wrap which saves them nearly half a million dollars per year and keeps forty-five tonnes of plastic from being wasted. They also founded the Clif Bar Family Foundation which has contributed over $1m to organic seed research and maintaining crop diversity.
