Fresh Advantage provides strategic guidance and technical assistance to institutions that wish to provide delicious, nutritious food to promote the wellness, satisfaction, and productivity of the individuals they serve. The Fresh Advantage team partners with clients to create a workable plan for operational and cultural change, including resources and support for “good food learning”.
LATEST NEWS
Marydale DeBor recently co-authored a paper that was published in the journal of the American Geriatrics Society on Food Insecurity and how it is a key social determinant of health for older adults. The number of older adults experiencing food insecurity has doubled since the turn of the century. The paper shares lessons learned from experts in the field.
Marydale recently spoke at Wright-Locke Farm as part of there 2017 Speaker Series. She spoke about about her experience at the intersection of the food system and healthcare and how important it is to keep these two fields closely intertwined. She expounded on ways that local farms can partner with community health institutions.
Created with support from the Robert Wood Johnson Foundation, Health Care Without Harm’s “Delivering community benefit: Healthy food playbook” supports hospital community benefit professionals and community partners in developing initiatives to promote healthy food access and healthy, local and sustainable food systems.
“Not only is their leadership visionary and creative, they listened to our needs and goals and created a practical, cost-effective plan to completely reinvent our food service operation and mesh it with our research and therapeutic programs. There’s no end to the superlatives I can come up with to describe Marydale DeBor’s work as a consultant and colleague.”
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