Sustainable Food Systems Sourcebook

Julia Shanks Food Consulting

Growing change with food and agricultural entrepreneurs

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Growing change with food and agricultural entrepreneurs

Food Systems
Consulting Services
General info

Whether launching a new venture, growing a business or fine-tuning operations, we help our clients articulate their business strategy. With a clear vision, they can obtain financing, streamline operations, and maximize profits. How can we help you?

We believe:

·       A business can be both financially and ecologically sustainable.

·       Numbers tell a story and effective bookkeeping is the backbone of understanding your business, sharing your story and managing your growth.

·       With the right tools and coaching, even the most math-phobic entrepreneurs can manage by the numbers.

Julia Shanks
Julia Shanks – chef and entrepreneur — consults with food businesses and farms, helping them maximize profits and streamline operations through business planning, feasibility studies and operational audits. Clients include Life Alive, Cuisine en Locale, The Elephant Walk, The Massachusetts Department of Agricultural Resources and City Growers. She lectures on sustainable food systems and restaurant accounting. She sits on the advisory board of Future Chefs and is the regional leader of Slow Money Boston.

In 1997, after 5 years of cooking in restaurants, Julia launched her first business, Interactive Cuisine. Through this innovative service, she provided informal cooking lessons in the comfort of the home kitchen. The business grew to include corporate team-building through cooking, and garnered local and national press – including Bon Appétit Magazine and The Boston Globe. Her second business, CSA Cookbooks, creates custom cookbooks for small farmers seeking a way to build loyalty with their customers by offering this unique value-added product. Her books have been reviewed in The Boston GlobeThe Boston HeraldTaste of the Seacoast, and Growing For Market.

Julia authored two books: The Farmers Market Cookbook and The Farmer’s Office, both published by New Society.

Julia received her professional training as a chef at the California Culinary Academy in San Francisco, her BA from Hampshire College and an MBA Magna