avatar for Sylvia Tawse

Sylvia Tawse

Sylvia Tawse is a founding partner of The Fresh Ideas Group (FIG), one of the nation’s largest public relations firms specializing in the natural and organic products industry, which was selected by Bulldog Reporter as the 2012 Silver Medal Winner for “Boutique Agency of The Year.”

Sylvia has more than 25 years experience in the marketing and educating of food, from owning her own restaurant and catering company to managing national product launch and issues campaigns. Prior to forming FIG, she served as the public relations director for Alfalfa’s Markets, Inc., during that company’s impressive growth in the Rocky Mountain region. Sylvia has also served as the marketing and public relations director for the renowned Colorado Music Festival, where she helped increase ticket sales by 20 percent.

Sylvia believes in the power of gathering around the table, and has worked with national brands in promoting the pleasure of eating while also benefiting the environment. Those brands include: Earthbound Farm, Muir Glen Tomatoes, Bonterra Vineyards, Fetzer Vineyards, Horizon Organic Dairy, Whole Foods Markets, Coleman Natural Meats, Petaluma Poultry, National Bison Association, Colorado Wine Board, Lundberg Family Farms, Quality Assurance International (QAI), and Organic Trade Association, among others.

Sylvia has first-hand knowledge of the organic industry, from the ground up. She and her husband, Lyle Davis, own and operate a 35-acre certified organic farm in Longmont, Colorado. Their Pastures of Plenty Farm has been featured in Better Homes & Gardens and Sunset magazines. Working her way up the food chain, from farm production to catering meals for 500, Sylvia brings her professional food service background and epicurean perspective to FIG and its clients. She is a member of the International Association of Culinary Professionals, for which she served as Host City Chair for the IACP Annual Conference in Denver (2009), and serves on the board of Chef’s Collaborative, a nonprofit representing 7,000 chefs dedicated to sustainability. She is a founding member of the board of directors of the Boulder-based Naturally Boulder, and for the School Food Project of Boulder Valley School District, which has revolutionized school food in every school with freshly prepared meals and salad bars, organic milk, and the removal of all soda vending machines. Her work on behalf of client Chef Ann Cooper, aka, The Renegade Lunch Lady, has raised millions of dollars to fund salad bars across the country in a partnership with Whole Foods Market and the First Lady’s “Let’s Move” initiative.

Sylvia earned a B.A. from Columbia College and studied at the University of Reading, England. Prior to finding her path to food and communications, she was a middle and high school English teacher.