Arlin Wasserman, Founder
Arlin Wasserman is a principal and the founder of Changing Tastes. He has helped identify and catalyze some of the most significant shifts in the way business and consumers think about food. This includes working with General Mills to develop one of the first sustainability management programs in the food industry, developing an industry-wide initiative to link organic farming and personal health for the Organic Trade Association, developing the strategic plan that underpins the National Farm to School Network, bringing together the foodservice industry around common standards for sustainable seafood, and working with the Culinary Institute of America and the Harvard T.H. Chan School of Public Health to create the Menus of Change™ initiative and serve as the inaugural chair the Sustainable Business Leadership Council from 2012-2018..
Arlin also previously served as Vice President of Sustainability at Sodexo, the world’s largest institutional foodservice company, and as the executive champion for culinary and health and wellness efforts in the North American market. While at Sodexo, Arlin developed the company’s Better Tomorrow™ program. His work included the first food waste training program in the foodservice industry, reaching chefs and culinary professionals in more than 12,000 dining operations. During his tenure, Dow Jones and the Financial Times recognized Sodexo as having best sustainability performance among all publicly traded hospitality companies.
He also has been awarded a Food and Society Fellowship by the W.K. Kellogg Foundation and a “First Movers” Fellowship for business leadership and innovation by the Aspen Institute. Arlin holds Master’s Degrees in Natural Resources and Public Health, as well as a Bachelor of Arts in Social Sciences, all from the University of Michigan.
Penelope Shure, Managing Consultant
Penelope Shure is a managing consultant at Changing Tastes where she specializes in research, product development, writing, graphic design and the integration of multi-sensory awareness and physical alignment in on-site meetings. She brings her unique background in movement, somatic observation and fracture prevention into meetings and takes the lead integrating safe & simple concepts to facilitate wellness and joy into previously confined business settings. Penelope also teaches workshops that invite wellness into the corporate environment in an effort to offer a sustainability platform for the people who are trying to keep our resources alive.
Penelope has been a presenter at the Meeks Method Annual conferences in Sundance, Utah, and Baltimore, MD and co-taught a course on “Dynamic Movement Solutions” with Sara Meeks, PT in Lenox, MA. She has been a featured guest on Margie Bissinger’s “Bone Health Academy” podcast and her Gentle Pilates and Gentle Dance videos for bone health have been featured in Margie Bissinger, PT’s “Happy Bones Happy Life” program. Her videos have also been featured on the NBIhealth.com website and she has been the featured guest on WMHT’s Health Link with Benita Zahn. Her work on gentle Pilates and scoliosis management has been featured internationally in presentations by Dr. Suzanne Martin, PT for the Pilates Method Alliance and on Brett Miller’s “Pilates Intel” website. She presents and teaches on the national and global stage.
Penelope also is the former National Osteoporosis Foundation support group leader and served as a Patient Advocate for “Strong Voices for Strong Bones on Capitol Hill” to raise awareness for osteoporosis, bone health and the need to access quality healthcare, bone density testing and increase research funding, and also served on the Eli Lilly & Company’s Mobility Advisory Board.
She has a B.S. degree from Syracuse University and is a Meeks Method osteoporosis exercise specialist and has trained extensively through Pilates Therapeutics in foot, scoliosis and performing arts specialization with Dr. Suzanne Martin.
Marc Zammit, Partner
Marc Zammit is a partner at Changing Tastes. Until recently, he served as Vice President of Corporate Sustainability Initiatives at Compass Group North America, overseeing the development and implementation of their national sustainability platform including all food purchasing and product development programs. In this role, Marc developed sustainability training programs for food waste reduction that served chefs and culinary professionals in more than 6,000 dining operations.
Prior to this role as Director of Culinary Development at Bon Appétit Management Company, he was pivotal in shaping their emergence as the industry leader in food-related social responsibility, including helping Bon Appétit become the first restaurant company of significance to recognize and reduce antibiotic use in its supply chain.
More recently, his efforts to engage the industry in climate change related issues is allowing him to emerge as an industry subject matter expert. Marc’s culinary leadership at Compass included the development of innovative food concepts and campaigns with emphasis on authenticity, wellness and sustainability influenced menus. His passion in sustainability is anchored in the preservation of flavors for future generations.
Russell Walker, Ph.D., Advising Partner
Russell Walker is an advising partner at Changing Tastes and is Clinical Associate Professor of Managerial Economics and Decision Sciences at the Kellogg School of Management of Northwestern University where he founded and now teaches very popular experiential learning classes at the Kellogg School of Management focused on data and strategy. Russ has led many studies with leading food, beverage, and agribusiness firms, such as RxBar, Element Bars, Cargill, Land O’ Lakes, Kraft, Morton Salt, major food retailers and grocery store chains, and a host of winery, distillery, and food service start-ups.
His most recent book, From Big Data to Big Profits: Success with Data and Analytics is published by Oxford University Press (2015), explores how firms can best monetize Big Data and focuses on the strategic use of digital assets. He has also authored many business cases through Harvard Business School Publishing, and his cases have been recognized for excellence in teaching by Harvard Business School Publishing, the Aspen Institute, and the Bank of England including on Chipotle and another on the horse meat scandal in Europe that have received international praise.
Russ also serves on the Scientific and Technical Council for the Menus of Change and is part of the Cuba Study Group, a non-partisan organization dedicated to bringing prosperity to the poor of Cuba, by examining the best agricultural investments for protein production. Russell was also a food and wine critic, authoring many pieces on restaurants scored wines in multiple competitions.
Jehangir Mehta, Culinary Strategist
Chef Jehangir Mehta is a culinary strategist and also the chef/owner of the New York city restaurants Graffiti and Me and You. He has been a participant in Food Network’s Next Iron Chef Redemption 2012, the runner-up at the Next Iron Chef 2009, a participant on Iron Chef America and a guest on Martha Stewart Living. Known for his signature eclectic style and food sustainability initiatives, he uses an array of unusual ingredients and spices to create an interesting juxtapose of temperatures, textures and tastes. The popularity of his distinctive style led to a Zagat food rating of 4.6 on 5 for Graffiti in 2017, and 28 on 30 for the years 2016 and 2015. In 2016 Graffiti was listed at #11 in the 50 best restaurants in NYC. Apart from his restaurant Graffiti Earth which focuses squarely on sustainability, be it by way of sourcing unwanted damaged produce, or using crockery sourced from family and friends, Chef Mehta also leads the dynamic sustainability program called “Chef Jehangir Pledge” at the University of Massachusetts Amherst. Through the “Pledge of the Day,” students, faculty members and visitors take on a range of activities that promote sustainable living. Chef Mehta is a frequent speaker on sustainability at major food and culinary conferences.
Steve Petusevsky, Culinary Strategist
Steve Petusevsky is a culinary strategist at Changing Tastes and a pioneer of flavor-first, plant-forward cooking. Chef Steven Petusevsky is driven by the desire to make healthier cuisine more creative, accessible, and understood. Dedicated to transforming the way people shop and eat, his early culinary studies took him across the globe in search of innovative and authentic cooking techniques. As a result, Steve was one of the first chefs to bring quinoa directly from Peru during a time when people still struggled to pronounce it, and to raise kale’s profile from uninspired seafood garnish to delicious star of the show.
As an early leader of vibrant, healthful cooking, Steve created foundational recipes for Whole Foods Market—many of which continue to brighten the shelves and deli counter in stores throughout the country. As the retailer’s National Director of Creative Food Development, Steve quite literally wrote the book on natural foods, authoring The Whole Foods Market Cookbook—A Guide to Natural Foods with 350 Recipes.Over the years, he has continued to influence modern diets and dinner tables, reaching millions of readers as a celebrated cookbook author and columnist/contributing editor for many of the nation’s top food publications including Food & Wine, Health and Cooking Light.
Today, Steve’s deep understanding of food trends and expertise in modern, plant-centric, Mediterranean-inspired cuisine continues to be sought out by leading retail stores, restaurant chains and institutions, including Google, Lettuce Entertain You, Mariano’s, Native Foods, UCLA, Canyon Ranch, Foodland Farms, and many others. As an innovator and creator of food service programs, Steve is an in-demand outside resource, renowned for bringing a fresh perspective and global eye to help an ever-growing list of foodservice businesses craft profitable, unique food service programs.
Henry Rinehart, Marketing and Hospitality Strategist
Henry Rhinehart is a Marketing and Hospitality Strategist who brings great ideas to life for the food industry and the dining public. Henry has worked for over a decade with three of NYC’s most dynamic not-for-profits: Wellness in the Schools (founding Chef Partner), Transportation Alternatives (Advisory Board) and the New York Coalition for Healthy School Food (Board). Henry is deeply committed to improving the quality of food service in educational and commercial settings, and to the social justice and public health imperative ofgood urban transportation design and policy.
Henry’s success at his eponymous restaurant, HENRY’s, in New York City lasted for three decades. You can celebrate his success at HENRY’s every October 21st, Henry Rinehart Appreciation Day in New York City. A life-long international hospitality professional, Henry brings years of hospitality, service and media performance expertise to the Changing Tastes team.
Henry believes that sustainable food service isfundamental to the culture of any community or business . The dining table is where we learn to live and eat with one another and where each culture develops its identity through food and social custom.
Julia Quattrucci, Researcher
Julia is a researcher at Changing Tastes, providing analytics and research for our projects and foraging for new information and ideas. She has a Bachelor of Science Degree in Chemical Engineering with a focus in biology from the University of Massachusetts Lowell.
In recent years, Julia traveled from Massachusetts to Tennessee to Montana in pursuit of her calling, which is the love and appreciation for locally grown food and locally supported economies. In Nashville, Tennessee she worked the frontlines of foodservice as a juicer, providing fresh, organic juices to customers. She moved up the supply chain to work on an organic vegetable farm, where over eight months she learned how a small, organic farm handles the start, peak, and end of season. The experience helped her learn the role that such a farm fulfills in a local food system. This led her northward to another organic vegetable farm in Missoula, Montana, where for half a year months she learned another perspective on the business model of a small farm in a highly seasonal growing region.