I've actually thought about this before. AFAICT, it's mostly a supply chain issue.
In order to ship fruit long distance, they're harvested before they're ready, and artificially ripened in frozen containers. This lets them survive long journeys but kills a lot of the taste.
So your company would end up being a traceability and logistics one - what's the nearest place to your customers that grow fruit, how can you prove it, and how can you get it in their hands.
(Last two contracts were in artificial fruit ripening and supply chain traceability respectively).
I lived in a city and had a roofdeck with full sun all day. Tomatos grew amazingly well up there, and the flavor of those ripe tomatoes was so amazing that we had them with nearly every meal. It also made buying tomatos from the grocery store totally impossible.
I've noticed that full sun makes a surprisingly big difference, even with the naturally good tasting heirloom varieties (Cherokee purple, Brandywine, etc.).
I wonder what the science there is. You'd think the slower ripening in partial shade (often a week or more slower) would result in a more complex tasting tomato, but perhaps the flavor compounds never reach a critical mass.
some people mentioned looking for places that advertise using heirloom tomatos, but you still have to give them a good pinch of salt
would love to join a startup that re-engineers flavor back into commercially-viable crops