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”.
“As a community we knew we needed to make improvements in the way we serve food while at the same time remaining cost effective; we just did not know how to go about it. Fresh Advantage gave us a clear plan of action and was with us every step of the way while making sure all the major stakeholders were involved in the process. They challenged us in all the right ways; we could not have done this without them. Their dynamic personalities and years of experience made sure the whole experience was smooth and effective while leading us to real and measurable change with outcomes that were mission driven and practical. We are in a better place today because of Carol and Marydale. Thank you!”
“Marydale and the rest of the Fresh Advantage team were vital to our successful food program launch. They brought a depth of expertise that was crucial as they guided us through the key stages of ordering equipment, putting together a business plan, and hiring our food service director. Marydale’s enthusiasm throughout the process was constant and contagious. Using the Fresh Advantage team to launch our program was the best decision that we could have made.”
“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.”
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.