• Food is Primary Care®

    Food is Primary Care®

    Fresh Advantage® transforms institutional dining services with meals that heal, nurture, and satisfy.
    We work with dining service providers nationwide to bring wholesome, freshly prepared food to patients, residents, employees, and visitors.

  • We can help you meet the IRS community benefit requirement

    We can help you meet the IRS community benefit requirement

    Fresh Advantage assists nonprofit hospitals to meet the new IRS community benefit requirement through interactive, engaging hospital and community-based programs that start with the most essential element of human health: what we eat.

  • Kitchen_band

    Transforming Food Service – introducing fresh, locally sourced, made-from-scratch meals that are tasty and nutritious to those you serve.

  • Farm_band

    FA recognizes the profound impact that fresh, nutritious, and affordable food produced by sustainable methods plays in creating and maintaining health and productivity.

Our Services

Testimonials

“Fresh Advantage is a pioneer in reframing how food and nutrition must be incorporated into all health care practice—from acute care environments to outpatient and community-based settings. 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.”

Robert Cole
Chief Operating Officer, CMHC

Case Studies

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Read our Blog

Nonprofit hospitals could reap credit for improving the eating habits of their patients and communities.

Nonprofit hospitals could reap credit for improving the eating habits of their patients and communities.

As they strive to prove they are benefiting communities under the Affordable Care Act, nonprofit hospitals may become the latest battleground between fast-food purveyors and advocates of healthy—and preferably locally produced—cuisine. “I am looking for opportunities for you to be the doctors to the world,” said Marydale DeBor, a former Connecticut hospital executive, at the(...)

Notes from the Field: Farm to Cafeteria Conference

A drive straight north from New Haven, CT (my hometown) to the shore of Lake Champlain in Burlington, VT (the location of a conference where I was a speaker) on a beautiful August day is sheer joy, given the natural beauty that embraces one travelling north, even if one is not “on a mission.” But(...)