NUNM student entrepreneur launches Adapt Foods with vision for long-term community health.

When Adam Patterson launched Adapt Foods, a food business selling vegan meat alternatives, he was looking to fill a niche in the market and create a brand that reflected his values.   

For Patterson, functional nutrition was a vehicle to promote well-being and advance his professional goals at the National University of Natural Medicine (NUNM).   

As a dual-degree student in the Doctor of Naturopathic Medicine and Master of Science in Global Health programs, he often considered health from both an individual and community level. He also had a deep connection to food.   

In high school, Patterson sold vegan, gluten-free, and sugar-free confections at a local farm stand. Later, while earning his undergraduate degree in pre-medicine and psychology at Warren Wilson College in North Carolina, he worked in the college’s vegan kitchen through its student work program.  

He saw that many vegan products often relied on soy, gluten, and highly processed protein isolates, and wanted to offer a healthier, safer alternative for those with dietary restrictions without compromising flavor.  

“I’m working from a lot of different angles,” said Patterson, a third-year graduate student at NUNM. “I’m really passionate about behavior change and community systems that support long-term health behaviors.”  

In 2023, he created his business, starting with five signature vegan meat alternatives to chorizo, sausage, jerk, beef, and poultry.

“Food is one of my foundational therapeutics in naturopathic medicine. Now I’m finding ways to incorporate botanicals into everyday meals—so they’re not just healthy alternatives, but truly functional foods.”

_{— Adam Patterson, ND-MScGH student at NUNM}

Originally sold under the name Grounds, the company’s products quickly gained a following at local farmers markets—notably the Portland State University (PSU) Farmers Market. 

“The community really embraced me,” he recalls. “I’d been a regular there as a customer, and suddenly, I was welcomed in as a vendor, which was exciting.”  

Adapting the Brand

In April, after more than a year of developing a customer base through a continual presence at local vendor booths, Patterson decided to expand Grounds and rebrand the company as Adapt Foods.   

The shift provided a smooth transition to introduce adaptogenic compounds into a new line of products, such as rehydratable dry mixes and spice blends made with MCT oil and functional ingredients like lion’s mane mushrooms and ashwagandha.   

“Food is one of my foundational therapeutics in naturopathic medicine,” he said. “Now I’m finding ways to incorporate botanicals into everyday meals—so they’re not just healthy alternatives, but truly functional foods.”  

It also aligned with his sustainability goals, with shelf-stable offerings in low-waste packing that could reduce emissions caused by transporting perishable goods.   

“The name reflects this idea of adapting,” he said, “both personally and within our food systems—to a changing world.”  

Patterson said his vision for Adapt Foods was inspired by the same factors that led him to pursue a dual degree at NUNM. 

“From an ND clinical perspective, we usually see people in an acute setting—they come in because they want help,” he said. “In global health, we look at the bigger picture—the social determinants of health, and how to influence them to improve outcomes at the population level.”  

While the business often competed with the realities of being a full-time student, it also confirmed his professional aspirations around community, sustainability, and long-term wellness.  

“This is a dream of mine—to offer food and health to communities,” he said. “It’s also a creative outlet, as food is one of my strongest forms of expression.”  

From Then to Now

Today, Adapt Foods continues to grow through partnerships with bulk retailers in Portland, such as The Realm Refillery. Reciprocal relationships with local farm distributors have also strengthened their recipes by supplying fresh ingredients.   

Although Patterson continues to sell products at PSU and other local markets, he hopes Adapt Foods’ new online sales will allow more time to focus on community initiatives. In the future, he envisions launching youth-focused food education programs and, eventually, opening a naturopathic practice. 

“Oftentimes, I’ll start talking about naturopathy and why this has inspired me to create these foods, and then how I’m inspired to work with broader communities,” he said. “I can see it also being a great way to become known within the community when I offer naturopathic services.”  

“There are so many well-resourced, talented people who are happy to support something, especially if they believe in it.”

Patterson admits that operating a business with a full schedule as a student and sole proprietor can have its drawbacks—especially as someone inclined to take on everything themselves. However, the sense of purpose and connection he finds through Adapt Foods keeps him moving forward.  

“I love this idea—and the community keeps me wanting to come back,” he said. “I think these are the pillars or weights that keep me grounded when I’m experiencing the challenges or frustrations that come with starting something so demanding.”  

Patterson tries to embrace each opportunity to gain insight or resources. He said guidance from friends, classmates, customers, and even faculty mentors—like NUNM assistant professor Dr. Amy Bader, who has experience launching a product—has been crucial throughout the process. 

“There are so many well-resourced, talented people who are happy to support something, especially if they believe in it,” he said. “I’ve found a lot of success and gratitude through the relationships I’ve been able to integrate along the way.” 

Written by Ashley Villarreal, Marketing Content Specialist