Creating successful, sustainable food ventures

What We Do


We help our clients enter new markets, establish thought leadership and influence key decision makers, drive demand for new and innovative solutions, and create value by contributing to a sustainable future.

Sea to Table

We provided strategic advice to Sea to Table, a B-Corp that brings a “Farm to Table” approach to seafood by linking artisan fishers to institutional buyers and increase the awareness and consumption of underappreciated species, which are not subject to the pressures of commercial overfishing. Our work includes creating buyer education and cause-marketing programs along with the design of culinary, nutrition and customer training and education programs to increase consumer awareness of sustainable fishing. Since our involvement, Sea to Table has launched a new food service division and become a supplier to the University of Michigan and the University of California systems among others.

St. Paul Growers Association

Changing Tastes developed a market assessment and business plan to create a new year-round venture to distribute locally grown produce, dairy and meats to institutions in a two-county region, create value added products for institutional and retail sales, and create a food product innovation center. The plan was presented to a group of farmers, culinary professionals and real estate developers, and served as the basis for the launch of the Heartland Restaurant and Farm Direct Market.


Black Belt Farmers Association

Changing Tastes worked with a group of land grant colleges and farmers to conduct a feasibility study for marketing fresh produce from the “Black Belt” region of Georgia and Alabama, including a strategic marketing plan to create a regional brand identity and recommend a business structure to build and capture community wealth creation through the market recognition of this unique growing region.