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”.
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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.
Marydale DeBor was excited to speak with Jessie Johnson on the podcast ‘At The Table’. In the episode, Marydale and Jessie discussed the business needs that spurred a complete cafeteria overhaul in her Connecticut hospital, how to prioritize nutritious, local food as primary care, and the role of hospitals in building healthy communities.