We developed the plant-forward culinary strategy to help the culinary profession address climate change, animal welfare, and water scarcity in delicious ways.

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.

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.

At the request of the Culinary Institute of America and Harvard School of Public Health we helped create Menus of Change, the industry’s leading conference for integrating environment and nutrition on the menu and in restaurant operations.

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.

We put together a consumer marketing campaign to reposition organic and natural foods as healthier for you and not just better for the environment.

We were retained by Wilderness Markets to assess market potential and identify strategies to develop a strategy that reintroduce lost fish and flavors to American tables.

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.

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.

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.

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.

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”.

We worked alongside Aramark to create stakeholder engagement and help inform its sustainable sourcing and menu strategies.

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.

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.

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.