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”.
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.
“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.”