Marydale DeBor was honored to receive the Community Heroes ‘Food Justice Award’ from New Haven Farms at their 4th Annual Harvest Celebration & Contra Dance on October 13th. Read more about it on the New Haven Farm website.
According to the Christian Science Monitor, “Hospitals in the US are setting up food banks, and medical schools are putting cooking classes on the curriculum – part of a shift in focus away from simply treating disease toward caring for the whole person.” Read this insightful article to learn more.
The Center for EcoTechnology (CET) helps people and businesses save energy and reduce waste. CET provides free assistance to help business and institutions implement programs to divert wasted food from disposal through donation, animal feed, composting, and anaerobic digestion. CET has helped hundreds of organizations, such as Cooley Dickenson Hospital (read the case study), set up successful waste reduction programs that often save money.
Want to learn more about the type of work Fresh Advantage does? Read this article to get a peek into a plan that was put together for addressing food insecurity at an urban Community Mental Health Center.
Marydale DeBor and Fresh Advantage was featured on CivilEats.com on April 6, 2016 in the article ‘This Visionary is Helping Hospitals Take Food Seriously‘ by Larissa Zimberoff. Check it out!
The Yale Daily News, the nation’s oldest college daily newsletter recently featured an article on Fresh Advantage and their work with Connecticut Mental Health Center (CMHC). “Food for Thought” discusses the work of Marydale Debor, Chef Ann Gallagher, and Francine Blinten with the vulnerable populations served by CMHC.
On October 14, Fresh Advantage’s Managing Director Marydale DeBor, partner Chef Anne Gallagher, and Fresh Advantage affiliate nutritionist Francine Blinten enjoyed “Tea” (a longstanding Yale tradition) with the next crop of eager healthy-food champions on campus at Pierson College. This Fresh Advantage trio was delighted to be the first special guests in the Yale Sustainable Food Program’s 2015–16 speaker series “Women of Food.” The afternoon’s theme was “Women Addressing Food in Healthcare.”
“Nonprofit hospitals, which make up about 60 percent of American hospitals, have historically justified their tax exemptions from federal and state government by offering charitable services in communities where they operate. Community health clinics and free and discounted care for poor patients have been among their tactics. But most nonprofit hospitals have not been required to report in detail exactly what they are doing to help people in need. Measures to prevent disease have not been required. Many hospitals have aggressively collected overdue payments from low-income patients, a practice that is discordant with being deemed charities.
VIDEO & PODCAST LIBRARY
Recovery is Cooking
From Connecticut Mental Health Center
Plow to Plate
Before Fresh Advantage, Marydale co-founded Plow to Plate. Hear about their successes on All Things Connecticut
Prescribing Food, Part 1: Making Hospitals Healthier
From Heritage Radio Network
Women Addressing Food In Healthcare
From the Yale Sustainable Food Project Podcast