Community Servings, a nonprofit in Jamaica Plain, is excited to announce a new three-year grant of about $350,000 from The Rockefeller Foundation. This grant aims to explore the economic and environmental benefits of sourcing food from small and mid-scale family farms for their medically tailored meal program.
David B. Waters, the CEO of Community Servings, highlighted the importance of this project. He said, “The Rockefeller Foundation is breaking new ground by looking at how Food is Medicine can work alongside good food sourcing. With their help, we will evaluate our local food practices and create educational tools to promote these methods among other Food is Medicine providers.” Community Servings is a key player in the Food is Medicine field, providing critical support to many others in the community.
Noah Cohen-Cline, Director of the Food Initiative at The Rockefeller Foundation, praised Community Servings for its innovative approach to sourcing food. He stated, “We’re thrilled to support Community Servings and its partners as they connect Food is Medicine with good food sourcing.”
Last year, Community Servings provided meals to over 7,400 clients in Massachusetts and Rhode Island. These medically tailored meals are specially designed for individuals with serious health issues, like heart disease, diabetes, and cancer. The meals are crafted by registered dietitian nutritionists, ensuring they meet evidence-based dietary guidelines. Recently, they also introduced programs focusing on Pregnancy Health and Pediatric Health to help manage high-risk pregnancies and support children at risk for diabetes.
The new project will document how Community Servings sources its food for these nutrition interventions. It brings together several partners, including the Center for Health Law and Policy Innovation at Harvard Law School, the Center for Nutrition & Health Impact, and Johnson & Wales University.
Heather Latino from CHLPI emphasized the connection between food and health care. She said, “The choices we make about food have far-reaching effects on both individual health and the well-being of our planet and economy.” Community Servings has been a pioneer in utilizing local, nourishing foods to provide care for patients with diet-related conditions, and the project aims to promote effective policy changes to boost Food is Medicine initiatives nationwide.
Christopher Long, a research scientist at the Center for Nutrition & Health Impact, added, “Community Servings is setting an example by building strong partnerships with local food producers. We’re excited to help share these successes with other organizations to strengthen community nutrition programs across the country.”
Jason Evans, Dean at Johnson & Wales University, noted, “We’re dedicated to preparing future leaders in the food system. Being part of this initiative allows us to showcase best practices that can improve nutrition, food access, and tackle food system challenges in our communities.”
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