Plant-Forward Dining
We developed the plant-forward culinary strategy to help the culinary profession address climate change, animal welfare, and water scarcity in delicious ways.
Seafood Watch
We worked with Monterey Bay Aquarium’s Seafood Watch program to help the nation’s largest restaurant and hospitality companies develop and adopt common standards to promote sustainable seafood.
Compass Group
We worked with Compass Group to create a new sustainability platform built upon their existing commitments, and supported by a well defined roadmap to realization by year 2020.
Culinary Institute of America
At the request of the Culinary Institute of America and Harvard School of Public Health we led the creation of a then unprecedented program that integrated sustainability, nutrition and culinary strategy for the foodservice industry executives..
Chick-fil-A
We helped one of the nation’s fastest growing restaurant chains develop a clean ingredient strategy and supported their efforts to remove antibiotics from major poultry suppliers.
Organic Trade Association
We put together a consumer marketing campaign to reposition organic and natural foods as healthier for you and not just better for the environment.
Almond Board of California
We helped the Almond Board of California understand the role of almonds in our diets and the issues surrounding climate change and water scarcity that the industry is facing. We also developed new culinary approaches to use almonds as an alternative to meat, poultry, and dairy.
Mushroom Council
We figured out how to address climate change and water scarcity by using mushrooms in high volume restaurant and food service, setting the stage for the adoption of culinary innovations like the blended burger.
Open Philanthropy Project
With the support of Open Philanthropy we conducted the first ever research into consumer and business leader attitudes about humane production practices and antibiotic use in aquaculture.
City of San Francisco
We developed a roadmap for how cities can invest in their food sectors to create jobs and deliver economic benefits, and help make the case for investing local food entrepreneurs compared to giving tax breaks to other industries.
Stanford University
We were hired by Stanford to look at the student body’s protein intake and how much more students need overall, creating a super recipe rather than focusing on a singular “super food”.
Ocean Partnership Project of the World Bank and United Nations
We identified strategic marketing strategies and new products to improve the livelihood of small fisherman in Grenada and the Caribbean and deliver economic benefits from adopting more sustainable fishing practices.
More if by Sea
A Message Platform to Shift American Appetites Towards the Ocean
Cultivating Seafood
Changing Tastes has undertaken an unprecedented effort to look ahead several years from now and predict how we will be eating fish and seafood, determine what can be done to shape our future appetites, and restore ocean health.
Thank You Africa
By recognizing this African American ancestral legacy using food as our media, with a hearty scoop of appreciation, we intend to bring a new perspective to the table.
California West Coast Groundfish Market Recovery
Changing Tastes, along with Wilderness Markets, assessed the opportunity to reintroduce the fish to market. The results of the trial were extraordinary and it has helped both to establish new markets and demonstrate the value of West Coast Groundfish.
Aramark
We worked alongside Aramark to create stakeholder engagement and help inform its sustainable sourcing and menu strategies.
University of Massachusetts
We are working with the top sustainable dining program in the country to gather the nascent poultry community so they can collectively produce, purchase, cook and serve more sustainably and humanely-raised poultry from the region.
Marine Stewardship Council
We created an FAQ guide and training program for the Marine Stewardship Council’s foodservice distributor sales force. We also created a template to be used as an insert in a sales proposal that helps foodservice development teams sell Marine Stewardship Council (MSC) certified seafood products.
National Farm to School Network
We helped the National Farm to School Network develop a five year strategy to increase their influence and support innovation in the public-school food sector.