Share |

Community Servings, Inc.

 18 Marbury Terrace
 Jamaica Plain, MA 02130
[P] (617) 522-7777
[F] (617) 522-7770
www.servings.org
[email protected]
Tim Leahy
Facebook Twitter
INCORPORATED: 1989
 Printable Profile (Summary / Full)
EIN 22-3154028

LAST UPDATED: 07/22/2016
Organization DBA --
Former Names --
Organization received a competitive grant from the Boston Foundation in the past five years No

Summary

Mission StatementMORE »

Community Servings is a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses. We give our clients, their dependent families, and caregivers appealing, nutritious meals, and send the message to those in greatest need that someone cares. Our goals are to help our clients maintain their health and dignity and preserve the integrity of their families through free, culturally appropriate, home-delivered meals, nutrition education, and other community programs.

Mission Statement

Community Servings is a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses. We give our clients, their dependent families, and caregivers appealing, nutritious meals, and send the message to those in greatest need that someone cares. Our goals are to help our clients maintain their health and dignity and preserve the integrity of their families through free, culturally appropriate, home-delivered meals, nutrition education, and other community programs.

FinancialsMORE »

Fiscal Year July 01, 2016 to June 30, 2017
Projected Income $6,677,876.00
Projected Expense $6,511,389.00

ProgramsMORE »

  • 1. Nutrition Program for Individuals and Families Affected by a Critical Illness
  • 2. Teaching Kitchen Food Service Job-Training
  • 3. Local Foods
  • 4. Nutrition Education and Counseling
  • 5. Food and Health Policy

Revenue vs. Expense ($000s)

Expense Breakdown 2015 (%)

Expense Breakdown 2014 (%)

Expense Breakdown 2013 (%)

For more details regarding the organization's financial information, select the financial tab and review available comments.


Overview

Mission Statement

Community Servings is a not-for-profit food and nutrition program providing services throughout Massachusetts to individuals and families living with critical and chronic illnesses. We give our clients, their dependent families, and caregivers appealing, nutritious meals, and send the message to those in greatest need that someone cares. Our goals are to help our clients maintain their health and dignity and preserve the integrity of their families through free, culturally appropriate, home-delivered meals, nutrition education, and other community programs.

Background Statement

Community Servings was founded in 1989 by a diverse coalition of AIDS activists, faith groups, and community organizations to provide home-delivered meals to individuals living with HIV/AIDS.  In June 2004 we expanded our mission beyond the HIV/AIDS community and now serve as an emergency feeding program to the acutely ill, their dependents, and caregivers, regardless of illness.  Today, we serve clients in 20 cities and towns who are battling more than 35 different types of illnesses, including breast and other cancers, multiple sclerosis, AIDS, Parkinson’s Disease, liver and kidney disease, hepatitis, and lupus.  Ninety-two percent of our clients live in poverty. 

           A transformative moment in our history came in June 2007, when we moved to a new state-of-the-art nutrition facility in Jamaica Plain.  Relocation to our larger facility has enabled us to significantly increase meal capacity to now produce 2,600 meals per day, improve food quality, engage greater numbers of volunteers, expand nutrition services including on-site nutrition classes, develop complimentary programs such as food-service job-training and diversify our funding revenues through a social enterprise program.  With our new facility, we have been able to increase the number of meals we produce and increase the number of people we serve every weekday.  This increase in capacity has enabled us to expand our geographic service area.  In September 2012, we undertook our most ambitious geographic expansion to-date, bringing our nutrition program to Worcester, New England’s second largest city.


Impact Statement

Accomplishments:

Meals Program for the Critically Ill: Community Servings has served 6 million free meals to the critically ill since 1990. In 2015 we expanded to Worcester and our geographic service area now covers 300 square miles.

Nutrition Education: In FY16 we provided 3,600 hours of nutrition education to more than 2,400 individuals and families affected by a critical or chronic illness through Healthy Eating workshops, presentations, nutrition counseling and assessments. 

Food and Health Policy: We continue to explore ways in which to integrate our home-delivered medically tailored nutrition program into the healthcare delivery system. We have worked hard over the past two years to engage in outreach “up the healthcare ladder,” meeting with healthcare reform policymakers, insurers and healthcare organizations to identify opportunities for medical nutrition therapy as a result of healthcare reform. As part of our “Food is Medicine” work we have been seeking new food and health policy partnerships to highlight the health and cost containment benefits of our home-delivered medically tailored meals program. We believe our medical nutrition model has a place in healthcare reform and we have leveraged our experience and expertise to make a case for “Food is Medicine,” highlighting the impact of our program on our clients’ health and well-being as well as the model’s potential for cost containment. We are currently engaged in a research project with Blue Cross Blue Shield of MA and Massachusetts General Hospital to strengthen the case for our medically-tailored meals model.  In 2015 we also published, “This is the Voice of Hunger & Critical Illness,” profiling 11 Community Servings’ clients.  This document highlights the health and psychosocial impacts of our medically-tailored nutrition program.

Food Service Job-Training Program: Through our Teaching Kitchen program we have reached more than 200 trainees who have barriers to employment. On average 90% of these program graduates have been placed in jobs within 12 months of graduating. 

Volunteer Program:We welcomed 5,000 volunteers who donated more than 50,000 hours last year working in our kitchen, delivering meals, and helping with fundraising efforts. 

FY16 Goals
Meals Program for the Critically Ill: 
In FY16 we will provide more than 500,000 meals to 1,625 men, women and children affected by critical illness.  

Nutrition Education: In FY17 we will provide 3,600 hours of nutrition education to 2,400 individuals who are overwhelmingly low-income and affected by critical or chronic illnesses, such as cancer, diabetes, AIDS, obesity and heart disease.

Food and Health Policy: We will continue to partner with health insurance plans, providers, and medical researchers to demonstrate the critical role of food and nutrition in a sustainable, patient-centered health care system.

Food Service Job-Training Program: We will host 40 job trainees. 85% will graduate and 80% of graduates will be placed in employment.

Volunteer Program: This year we will welcome 5,000 volunteers who will donate more than 60,000 hours.  


Needs Statement

The following pressing needs reflect our ambitious growth plans.

1.    Medical Nutrition Therapy to the Low Income Who are Critically Ill: Over the past two years we have seen a 17% increase in low-income clients served.  Simply meeting the demand for our nutrition service across Massachusetts remains our top priority.  This includes our growing nutrition service in both Greater Boston as well as cities such as Lowell and Worcester.

2. Food and Health Policy: Continue to promote medical nutrition therapy as part of an integrated approach to holistic health, a key component of the Affordable Care Act. Develop key collaborations and relationships with Affordable Care Act stakeholders, including providers and payers.  Engage in research and pilot projects to demonstrate that high quality home-delivered, medically tailored meals are a low-cost intervention that can prevent the need for costly acute care services and assure better health outcomes, independence, and an improved quality of life.



CEO Statement

Dear Friend,

Welcome to the City’s best “feel-good” story!  Community Servings is the story of a community coming together on behalf of our sick neighbors. Through a volunteer program which hosts 850 volunteers each month, a professional kitchen that gives ex-offenders and job-trainees a second chance, a social enterprise that subsidizes free meals for Community Servings’ critically ill clients, and community-wide special events involving hundreds of local chefs and restaurants, Community Servings created and sustained a large community and powerful sense of caring for the critically ill. Together, we prepared and delivered 500,000 free meals to the critically ill last year!

We often say that Community Servings is “the little kitchen that could.” Our move in 2007 to our new nutrition center in Jamaica Plain encompasses that spirit. Our state-of-the-art nutrition facility was the realization of a dream that our ambitious mission deserves. We have much to be proud of and yet, we continually look to the future and how we can do “more.” There are more communities in need of our nutrition service, more clients to be served and client families to be fed, and more job-trainees to host and help find meaningful jobs. There is an epidemic of diet-related illnesses in Massachusetts and we are poised to leverage our expertise in nutrition care to lead a movement toward healthy eating and nutritional wellness.  We need your help to do all of this. I hope you enjoy learning about us through our Giving Common profile and welcome you to visit our facility for a tour!

Sincerely,

David Waters
CEO


Board Chair Statement

--

Geographic Area Served

In a specific U.S. city, cities, state(s) and/or region.
Greater Boston Region-All Neighborhoods
GREATER BOSTON REGION, MA
NORTHEAST REGION, MA
City of Boston- Allston/ Brighton
City of Boston- Back Bay
City of Boston- Beacon Hill/ West End
City of Boston- Charlestown
City of Boston- Chinatown/ Leather District
City of Boston- North Dorchester
City of Boston- South Dorchester
City of Boston- Downtown
City of Boston- East Boston
City of Boston- Fenway/ Kenmore
City of Boston- Hyde Park
City of Boston- Jamaica Plain
City of Boston- Mattapan
City of Boston- Mission Hill
City of Boston- North End
City of Boston- Roslindale
City of Boston- Roxbury
City of Boston- South Boston
City of Boston- South End/Bay Village
City of Boston- West Roxbury
CENTRAL REGION, MA
Boston, Braintree, Brockton, Cambridge, Chelsea, Everett, Lawrence, Lowell, Lynn, Malden, Medford, Quincy, Randolph, Revere, Somerville, Weymouth, Winthrop, Worcester, Fitchburg, and Leominster.

Organization Categories

  1. Food, Agriculture & Nutrition - Food Programs
  2. Diseases Disorders & Medical Disciplines -
  3. -

Independent research has been conducted on this organization's theory of change or on the effectiveness of this organization's program(s)

No

Programs

1. Nutrition Program for Individuals and Families Affected by a Critical Illness

Community Servings delivers 500,000 free, home-style meals to 1,625 people per year, who are too sick to cook for themselves or their families. Currently caring for clients with 35 different life-threatening illnesses, our service includes a customized, nutritionally-packed lunch, dinner, and snack for sick clients, their caregivers and dependent children. Our geographic service area includes 300 square miles across Massachusetts, including our most recent and ambitious expansion in September 2012 to Worcester, New England's second largest city. As the only program of its kind in New England, we offer 20 different medically-appropriate menus each week, including a Children’s Menu as well as comprehensive nutrition education to our critically ill clients and the broader community of chronically ill.

 
Budget  $4,318,868.00
Category  Food, Agriculture & Nutrition, General/Other Meal Distribution
Population Served People/Families of People with Health Conditions People/Families of People with HIV/AIDS People/Families of People with Cancer
Program Short-Term Success 


1. 500,000 meals will be served to 1,625 men, women and  children affected by a critical illness.
2. 75% or more of annual Client Survey respondents will report that our meals are helping them achieve their weight goals and energy goals.
3. 75% of parent respondents will report that their stress levels have decreased or stabilized since their family began receiving our meals.
4. Nutrition education opportunities will be offered to 100% of the families we serve.
5. 80% will report they have received the nutrition information they need. This will include access to workshops, courses, and nutrition education materials for clients and family members.
6. 65% will report having enough to eat is no longer a concern since starting our nutrition program.

 
 
Program Long-Term Success  1. Provide essential health benefits to 1,625 individuals annually, helping primary clients mitigate the toxic effects of powerful drug treatments and maximize the role of nutrition in their fight against disease.
2. Prevent hospitalizations as a result of poor nutrition and lack of nutritional skills and resources. 
3. Help low-income clients and their families financially by providing vital economic assistance for the 92% of our clients live in poverty.
4. Support increased knowledge and skills among our clients and the broader community of critically and chronically ill through a range of nutrition education opportunities, providing 3,600 hours of nutrition education to 2,000 individuals annually. 
Program Success Monitored By 

We regularly evaluate our programs and use the resulting data to ensure that we continue to serve our clients and other constituents as effectively and efficiently as possible.

1. We take comprehensive nutritional information from each new client and periodically update that data to monitor eating habits and judge the quality and effectiveness of our services.
2. We evaluate a client’s progress through telephone assessments and home visits.
3. We also solicit feedback through semi-annual Client Surveys. Survey forms are distributed to every client in one of their meal deliveries and picked up later by members of our delivery team.
4. In conjunction with JSI Research and Training Institute, Inc, we collect outcome measurements for a random sample of our HIV/AIDS clients. This includes clients’ viral load, adherence to medical therapies, level of side effects from HIV/AIDS medication, mental health status and level of self-sufficiency.
5. Tracking of units of nutrition education delivered and, in workshops, change in knowledge and skills of participants.
Examples of Program Success  Client Story

Ruth is diagnosed with HIV.  The 44-year-old mother of six children weighs just 95-pounds and is unable to work or leave her home.  Yet, even while enduring the debilitating side effects of her disease, Ruth is more concerned about caring for her children, ranging in age from 8-17, and keeping her family intact.  This past September, Community Servings began delivering free medically-tailored, nutritious meals to Ruth and her family.  The food helps Ruth feel better, and, just as importantly, it allows her to care for her children and keep them home.


2. Teaching Kitchen Food Service Job-Training

The Community Servings Teaching Kitchen offers a 12-week food service job-training program, focused on those with barriers to employment. Trainees learn basic cooking skills, life skills, food sanitation and receive job placement support. Most importantly, trainees build their self-confidence as they work alongside our staff to help us prepare and deliver meals to the critically ill, giving their job-training experience purpose, and connecting them to the communities in which they live.   

Budget  $230,905.00
Category  Employment, General/Other Job Training & Employment
Population Served Poor,Economically Disadvantaged,Indigent Offenders/Ex-Offenders Unemployed, Underemployed, Dislocated
Program Short-Term Success  1. 40 trainees enroll in the training program over four 12 week sessions in FY17.
2. 85% of trainees successfully graduate from the training program.
3. 80% successfully pass ServSafe, an industry food-safety credential.
4. 75% of trainees are played in employment within nine months of completing the program.  Employment is retained for 30 days or more. 
Program Long-Term Success 
1. Trainees with barriers to employment (ex-offenders, substance abuse, learning disabilities, psychiatric disabilities) gain specific technical and life skills for employment in the food service industry.
2. Community Servings is able to secure funding to offer four 12 week trainings annually (360 program hours per session), reaching 36-40 trainees annually.
3. Job Placement is focused on living wage jobs that offer benefits.
4. Employment partners grow from 80 to more than 100.
3. Job Retention aims for 60% or more retaining jobs for 30 days or more.
Program Success Monitored By  1. We track trainees throughout the program through a comprehensive case management approach. 
2. Job Placement is monitored at 3/6/9/12 months and trainees can receive employment support for up to one year. 
3. Trainee self and program evaluations at the completion of the session.
4. Comprehensive data tracking: referral partners, applicants, enrollment, graduation rates, job placement, employment partners and job retention.
Examples of Program Success 
Teaching Kitchen Job Trainee Story
Kermit started the Teaching Kitchen program last year but dropped out after two weeks to take a full time job to support his family.  During this time away, he left the job, got into trouble and was arrested. He eventually made contact with Teaching Kitchen staff and asked for another chance.  Kermit said he knew the Teaching Kitchen program was a safe place for him where he could receive support and job skills.  After being accepted into our winter 2011 class, Kermit committed himself to the program, staying focused with an inspiring sense of determination. With staff support, Kermit graduated in March 2012. With job placement support, Kermit was placed in a full-time job with benefits at a large health institution’s dining services department, which fit with his family schedule. We check in with Kermit each month and are pleased to share he is just recently passed his three month mark at his new job!

3. Local Foods

Recognizing that local foods are generally healthier and more appetizing, Community Servings has incorporated several local foods initiatives to benefit both our sick clients and Jamaica Plain residents.

Farm to Kitchen Table: Partnering with small local farms, both nonprofit and for profit we will purchase fresh local produce into our nutrition program. We will work with these partners to plan growing schedules, expected yields, pricing and primary crops needed year round as well as seasonal produce.

Farmers’ Abundance: Each year we receive 20,000 - 30,000 pounds of surplus produce and local products when our farm partners have an unexpected abundance of certain crops.  We are able to adjust our menus or pre-making foods in bulk to use later in the season, such as tomato sauce or butternut squash soup, so this produce will not go to waste, unpicked or unsold.  

Community Supported Agriculture (CSA) and Community Support Fishery (CSF):In partnership with a local farmer and fishermen’s association, we sell and distribute seasonal CSA and CSF shares. Surplus produce and fish are donated to our meals program. 

Herb Garden: Recognizing the importance of fresh herbs to flavor our meals, we planted 120 feet of herb garden in partnership with The Growing Connection (TGC), a grassroots project developed by the Food and Agriculture Organization of the United Nations (FAO).


 

Budget  $50,000.00
Category  Food, Agriculture & Nutrition, General/Other Food, Agriculture & Nutrition, General/Other
Population Served General/Unspecified
Program Short-Term Success  1. In FY13 secure 50,000 pounds of donated surplus produce from 10-12 area farmers for use in our home-delivered meals program.
2. Include local foods in 100,000+ meals during the growing season.
3. Integrate local foods and information on access to local food sources in our nutrition education classes, including hands-on cooking demonstrations that use fresh produce.
4. 90 CSA/CSF shares will be sold.  
5. Fresh herbs will be harvested each week for use in our client meals.  
Program Long-Term Success 
1. Develop and sustain long-term partnerships with local farmers to participate in our Community Supported Agriculture, Community Supported Fisheries and Farmers' Abundance initiatives.
2. Include locally grown produce in nearly 100% of our meals during the growing season (May - October).
 
Program Success Monitored By 
1. Track number of farmers participating in Local Foods initiatives.
2. Track number of meals that contain fresh, local produce.
3. Track pounds of surplus donated local produce and fish received.
4. Track number of CSA/CSF shares sold. 
Examples of Program Success 

 

In 2011 we were able to retrieve more 27,650 pounds of local food for our meals, including produce, eggs, dairy and bread from eight local farms. The market value is equal to $53,000 worth of local food, which would have been thrown away or left in the fields, but was instead used to elevate our approach to nutrition care for the critically ill.  Approximately25% of our produce needs during the growing season were met through the Farmers' Abundance initiative.


 


4. Nutrition Education and Counseling

We provide more than 3,600 nutrition education hours to 2,400 individuals battling critical and chronic illnesses.  Each year we provide 85 different healthy eating courses, workshops and presentations focused on cooking, shopping and good nutrition.  Our Registered Dietitians, Community Nutritionist and graduate interns offer nutrition counseling to clients. Through our Nutrition Ambassador program we provide training and support to staff at partnering community organizations to integrate basic nutrition education into their own continuum of services to low-income individuals and families living with, or at risk of, chronic disease.

 

Budget  --
Category  Food, Agriculture & Nutrition, General/Other Nutrition
Population Served People/Families of People with Health Conditions Adults Homeless
Program Short-Term Success 

2016 Goals and Implementation Plan

I. Provide 3,600 hours of nutrition education to the broader community of critically and chronically ill.

II. Reach 2,400 individuals annually. Target groups include those living with HIV/AIDS, cancer, diabetes, obesity, low-income families and homeless transitioning to housing.

III. Outcomes for Workshops: 85% demonstrate a change in knowledge as it relates to improved understanding of healthy nutrition and consequences of poor diet.

 
Program Long-Term Success 

As an example of our successes, we offer weekly Farm to Fork nutrition education classes in partnership with Land’s Sake Farm. Through these classes, presentations and technical assistance Community Servings works with local nutritionally vulnerable populations. To advance the health of individuals and families, these classes focus on basic nutrition education including hands-on cooking demonstrations and tasting opportunities. Participants also receive Community Serving’ “Farm to Fork Cookbook” (2015) with class recipes and handouts concerning topics critical to nutrition wellness and healthy eating.

Program Success Monitored By 

To monitor the impact of our nutrition education classes, we track the number of classes, nutrition counseling and nutrition assessments provided as well as provided class attendance. Post class participant surveys evaluate effectiveness and outcomes of the curriculum.

Examples of Program Success 

This year we expanded our nutrition education program to include new Diabetes Education Classes. In FY16 we reached 45 individuals through this program, 83% of participants increased their knowledge of how a balanced plate can help them achieve a healthy weight. 85% of participants demonstrated a better understanding of how to read a nutrition facts label. Of those who completed the pre and post surveys, 100% of participants either agreed or strongly agreed that the workshop increased their knowledge of using healthy cooking techniques to help manage and prevent diseases.


5. Food and Health Policy

For those who are sick and hungry, a proper diet can be the difference between life and death.  An overwhelming number of ER visits, hospitalizations, and re-hospitalizations are the direct consequence of food insecurity.  If food insecurity is addressed within the context of health care reform, the health of these individuals would improve and medical care would cost less.  With 25 years experience in caring for the nutritional needs of under-served communities, Community Servings is poised to leverage our expertise in the field of nutrition and health to further the impact and role of “food as medicine”.  Our new Food and Health Policy Initiative is designed to influence the role medically tailored home-delivered meals and nutrition services can play in healthcare reform.  
Budget  $90,213.00
Category  Food, Agriculture & Nutrition, General/Other Food, Agriculture & Nutrition, General/Other
Population Served At-Risk Populations
Program Short-Term Success 

1. Tell the “Food is Medicine” Story: As a companion to our White Paper, we will work to put a face and voice to those living at the highest level of nutritional vulnerability --the very poor who are critically and chronically ill --through interviews, photography and video.  The project will also give voice to physicians and healthcare professionals who have seen first-hand the impact of home-based MNT on their clients.  

2. Engage in Grassroots Outreach “Up the Healthcare Ladder”: We will make the case for home-based MNT across multiple levels of healthcare providers (decision-makers and referring healthcare professionals) and payers, educate elected and appointed officials and issue a call to action among health associations to advocate with us for the inclusion of medically tailored food as a covered community support.  Our outreach will extend to pioneer Accountable Care Organizations (ACOs), and Managed Care Organizations (MCOs), which are just now beginning to understand the importance and cost savings of home-based nutrition as a community health benefit.

3. Outreach to consumer groups and beneficiaries about MNT as a potential community health support accessible through new insurance and Medicaid plans.  Examples include disability rights advocates (who are actively engaged in the dual eligible demonstration project), patient care advocates and community organizations working with lower income patients who suffer from diet-related illnesses such as obesity, diabetes and heart disease.
 
4. Beyond Massachusetts, we will work closely with Harvard’s Food Law and Policy Clinic, which received advocacy funding from the M.A.C. AIDS Fund, to work with 11 sister agencies from major cities to help them engage in the Affordable Care Act, using Community Servings as a model.  Community Servings has been active in advocacy since 2007, with CEO David Waters playing a leading role in a national advocacy committee of nutrition services agencies.  In partnership with the Harvard Clinic we are publishing a joint research paper this summer on the intersection of food, nutrition, and health care policy.

Program Long-Term Success 

Our “Food is Medicine” work is designed to provide better nutritional supports for the low-income nutritionally vulnerable who are critically and chronically ill, resulting in improved health outcomes and healthcare cost containment.  If our efforts prove successful, individuals with critical and chronic illnesses will have the right to home-based medically appropriate foods and nutrition counseling services as a matter of course – regardless of their age.  This will improve health outcomes and result in a reduction in acute care services and hospitalizations.

Program Success Monitored By 

We will have succeeded when high quality home-delivered, medically tailored meals are a low-cost intervention used to prevent the need for costly acute care services, assure better health outcomes, independence, and an improved quality of life for the low-income, nutritionally vulnerable who battle a critical or chronic illness.  This is a long-term measure (3-5 years) of our “Food is Medicine” work.  Short-term benchmarks of success will include:

1. Community Servings has, for the first time in its history, a recruited and trained corps of advocates and speakers who have an active and visible role in the advancement of “food is medicine” in healthcare reform.  We will engage our corps of advocates in important policy related events. 

2. Policymakers and Elected Officials understand and are motivated by need, cost savings and the benefit to public health to encourage “food is medicine” policy shifts through community health supports covered by Medicaid and insurance plans.  This will be the result of scientific results (research and demonstration projects) and bringing the voices of beneficiaries into the discussion (Voices of Hunger/speakers bureau).  We will have a base of legislative support for “food is medicine” initiatives with 8-12 legislators who will commit to working with Community Servings.

3. Active partnerships with a minimum of one additional health insurance plan, one hospital and one academic research partner to demonstrate the critical role of food and nutrition in a sustainable patient-centered health care system.  

Examples of Program Success 

In 2013 Community Servings’ published its first white paper on “Food is Medicine”, written in partnership with our Emerson National Hunger Fellow from the Congressional Hunger Center.  This paper highlights several key findings about the benefits of home-delivered meals programs for patients battling life-threatening illnesses, including enhanced physical and psychological health outcomes, improved weight management, medication adherence and absorption, and decreased hospitalizations.  This study is one of the first of its kind and is an important first step in raising awareness around this extremely important issue.  Building upon this white paper, in November 2013, Community Servings’ CEO David Waters presented on “Food is medicine: How medical nutrition therapy can improve health outcomes for people with critical and chronic disease” at the American Public Health Association’s annual meeting in Boston.  Community Servings also co-sponsored a “Food is Medicine” Food Day event in October 2013 with the Harvard Center for Health Law and Policy Innovation.  


CEO/Executive Director/Board Comments

--

Management


CEO/Executive Director Mr. David B. Waters
CEO Term Start Dec 1999
CEO Email [email protected]
CEO Experience

David Waters,Community Servings' CEO, has been with the agency since 1996.  David has 35 years’ experience in the food industry, holds two graduate degrees, and has been with Community Servings in a variety of capacities since 1990.  He manages the agency and oversees 50 staff members working in five areas:  nutrition and client services, kitchen and delivery, volunteer recruitment and management, finance and administration, and development and communications.  His creativity and skill have enabled us to streamline our operations, improve cost efficiency, and serve a growing client base effectively, all while ensuring the highest quality of meals and client services. 

Co-CEO --
Co-CEO Term Start --
Co-CEO Email --
Co-CEO Experience --

Former CEOs and Terms

Name Start End
-- -- --

Senior Staff

Name Title Experience/Biography
Mr. Kevin Connor Executive Chef

Kevin Connor became Community Servings Executive Chef in November 2013, after being promoted from his position as Kitchen Manager. As a graduate of Johnson & Wales Culinary Arts Program and a professional chef for 15 years, Kevin has the experience and expertise needed to run Community Servings’ kitchen, which produces up to 4,000 meals per day. Before joining the staff of Community Servings, Kevin was Executive Chef at the Federal Reserve Bank of Boston. Kevin works closely with Community Servings Registered Dietitian to create medically tailored menus, oversee the job training students' introduction to our large scale professional kitchen, and manage the purchasing of the highest quality food, while soliciting donated local foods.

Ms. Janet Dillon CFO In 2000 Janet came to Community Servings with 20 years of financial management experience at a wide variety of Boston area non-profits. She handles all aspects of financial management from internal control and contract management to insurance and final audits. Janet has a Masters in Human Services Management from Heller School of Social Welfare at Brandeis University.
Mr. Christopher Eden Director of Operations Christopher came to Community Servings in 1994 with a background in the military as well as extensive food service experience. He started with us as a volunteer, then became a pot washer before being promoted to delivery driver, and then to delivery coordinator. Over the years, Christopher has demonstrated his unwavering commitment to the mission, always going above and beyond to ensure our hungry clients receive their meals each day.

Through his leadership, we have never missed a delivery day! In recognition of his excellent work and dedication, Brother Christopher was promoted to Director of Operations in 2005. 

Mr. Tim Leahy Vice President of Development and Communications Tim joined the staff of Community Servings in August of 1999. He is responsible for all fundraising for the agency and works with the Board, staff, and individual donors and corporate and foundation partners to acquire the resources we need to provide our services. He received a BA in English & Economics from UMASS Boston.

Tim brings a unique perspective to his position at Community Servings, a blend of for-profit sales and an intimate knowledge of food service and several years work in non-profits. After 16 years in the food service industry, from ice cream parlor to fine dining, and six years of sales & marketing with the world's largest Macintosh computer show, he transitioned to the non-profit development field. Tim has long been a passionate supporter of HIV/AIDS & hunger-relief causes, volunteering for a number of organizations. After years of working in the private sector, Tim chose to dedicate his efforts to nonprofit development. Before coming to C.S. in 1999 Tim served for two years as the Director of Development for the Boston Salvation Army and for three years at the United Way of Dutchess County, NY.

Ms. Andrea Pyke Vice President of Programs Andrea has served in a variety of program roles at the May Institute over the past 8 years, most recently as the Director of Residential Services overseeing eight community based residences for children with disabilities. In her role there, she oversaw over 100 staff and 140 day and residential students, managing a multi-million dollar budget. Her first volunteer role while in college was at Rosie’s Place, preparing meals for their homeless community members.  Andrea graduated from Simmons College with a degree in Psychology. Andrea’s role at Community Servings involves directing and managing the program department and implementing the agency’s strategic plan to meet our mission and goals.

Awards

Award Awarding Organization Year
Neighborhood Builders Bank of America 2015
Four Star Rating Charity Navigator 2013
Four Star Rating Charity Navigator 2011
Four Star Rating Charity Navigator 2010
New England Innovation Award Smaller Business Association of New England 2009
Nonprofit Innovation Award Massachusetts Nonprofit Network 2009
Congressional Hunger Award Congressional Hunger Center 2007

Affiliations

Affiliation Year
-- --
Member of state association of nonprofits? Yes
Name of state association Massachusetts Nonprofit Network

External Assessments and Accreditations

External Assessment or Accreditation Year
-- --

Collaborations

 

We have created strong, lasting partnerships with more than 200 healthcare providers and social service agencies to leverage the knowledge and effectiveness of all involved. We work with health institutions such as the Boston Medical Center, Beth Israel Deaconess Hospital, Boston’s Hospice Care, Dana Farber Cancer Institute, and Massachusetts General Hospital to lend our expertise in nutrition as a key component in medical therapies. Beyond Massachusetts, we will work closely with Harvard Law School's Center for Health Law and Policy Innovation and the national Food Is Medicine Coalition with members from 18 major cities to help them engage in the Affordable Care Act, using Community Servings as a model. In addition, we host an internship program to bring together students and researchers studying medically-based nutrition at three universities with the staff of our Nutrition and Client Services Department. This collaboration gives us access to the latest nutrition research as it applies to the disease management of different illnesses.

CEO/Executive Director/Board Comments

--

Foundation Comments

--

Staff Information

Number of Full Time Staff 47
Number of Part Time Staff 2
Number of Volunteers 5,000
Number of Contract Staff 0
Staff Retention Rate % 93%

Staff Demographics

Ethnicity African American/Black: 19
Asian American/Pacific Islander: 1
Caucasian: 23
Hispanic/Latino: 6
Native American/American Indian: 0
Other: 0
Other (if specified): 0
Gender Female: 27
Male: 22
Not Specified 0

Plans & Policies

Organization has Fundraising Plan? Yes
Organization has Strategic Plan? Yes
Years Strategic Plan Considers 3
Management Succession Plan Yes
Business Continuity of Operations Plan Yes
Organization Policies And Procedures Yes
Nondiscrimination Policy Yes
Whistle Blower Policy Yes
Document Destruction Policy Yes
Directors and Officers Insurance Policy Yes
State Charitable Solicitations Permit Yes
State Registration Yes

Risk Management Provisions

Accident and Injury Coverage
Automobile Insurance
Boiler and Machinery
Commercial General Liability
Computer Equipment and Software
Directors and Officers Policy
Disability Insurance
General Property Coverage
Medical Health Insurance
Special Event Liability
Workers Compensation and Employers' Liability

Reporting and Evaluations

Management Reports to Board? Yes
CEO Formal Evaluation and Frequency Yes Annually
Senior Management Formal Evaluation and Frequency Yes Annually
Non Management Formal Evaluation and Frequency Yes Annually

Governance


Board Chair Ms. Karen Bressler
Board Chair Company Affiliation Reinhart/Agar
Board Chair Term June 2017 - June 2020
Board Co-Chair --
Board Co-Chair Company Affiliation --
Board Co-Chair Term -

Board Members

Name Company Affiliations Status
Ms. Karen Bressler Reinhart / AGAR Voting
Ms. Mary-Catherine Deibel UpStairs on the Square Voting
Ms. Beverly Edgehill The TJX Companies, Inc. Voting
Ms. Robin Glasco Blue Cross Blue Shield of Massachusetts Voting
Ms. Amy Gorin Community Activist Voting
Mr. Dave Hamilton Bain Capital Voting
Mr. Dan Heintzelman Retired Voting
Mr. Corby Kummer Atlantic Monthly Voting
Ms. Michela Larson Michela Larson, LLC Voting
Ms. Catherine R. Matthews Philanthropist Voting
Ms. Sian McAlpin John Hancock Financial Services Voting
Ms. Diane Moes Partner, Donaghue Barrett & Singal, PC Voting
Mr. Larry Moulter UMASS Boston Voting
Mr. Richard Musiol Citizens Bank of Massachusetts Voting
Ms. Tristam Oakley Google Voting
Ms. Helen Rasmussen Tufts University Voting
Mr. Oliver Rosen Deciphera Pharmaceuticals LLC Voting
Mr. Gary Sherr Principal Owner Carl P. Sherr & Co, LLC Voting
Ms. Fredi Shonkoff Retired Health Care Administrator Voting
Ms. Sandra Sims-Williams Publicis Groupe Voting
Mr. Ken Tutunjian Coldwell Banker Voting
Mr. Peter Zane Investor Voting

Constituent Board Members

Name Company Affiliations Status
-- -- --

Youth Board Members

Name Company Affiliations Status
-- -- --

Advisory Board Members

Name Company Affiliations Status
Oedipus -- Oedipus Foundation --
Mr. Michael Ansara Open Source --
Mr. Ron Ansin Ansin Foundation --
Mr. Carl Axelrod Brown Rudnick --
Mr. Alan Balsam Brookline Board of Health & Services --
Ms. Julie Barron VP, Fiduciary Trust Company --
Mr. Henry Berman CEO, Association of Small Foundations --
Ms. Lisa Burlingham Retired Nurse --
Mr. Trey Byrnes President, Inverness Financial Group, Inc. --
Ms. Kathleen Connor Lora Piana --
Mr. Jeff Conrad President & Founder, AgIS Capital LLC --
Ms. Carol Cosenza UMass Boston --
Mr. Kenneth F. Dec Senior Vice President, Client Service, MC2 --
Ms. Shiela Decter JALSA --
Mr. Serge Denis Langham Hotel --
Ms. Deborah Devaux Blue Cross Blue Shield of MA --
Ms. Liz Doucett Marketing Consultant --
Ms. Julie Enders Marketing Consultant --
Mr. Ronald Gibson Human Resources Consultant --
Mr. Kevin Hogan Chubb Insurance --
Mr. Anthony E. Hubbard Attorney, Mintz, Levin, Cohn, Ferris, Glovsky and Popeo, P.C. --
Ms. Deborah Hughes UpStairs on the Square --
Ms. Barbara Jordan Philanthropist --
Mr. Blake Jordan Highland Street Foundation --
Ms. Karen Kaplan Hill Holliday --
Mr. Edgar Knudson Retired, National Amusements --
Mr. Peter Lannan Lannan Chevrolet-Oldsmobile Inc. --
Mr. Glynn Lloyd City Fresh Foods --
Mr. Richard D. Olson Jr. -- --
Mr. Bob Pemberton Philanthropist --
Ms. Colette Phillips Colette Phillips Communications --
Mr. Phil Schneider Brown Rudnick --
Ms. Jodie Silverman The Medical Foundation --
Mr. David Whitman Coldwell Banker --
Mr. Bob Wiggens Gourmet Caterer --
Ms. Simone Williamson Be Our Guest --

Board Demographics

Ethnicity African American/Black: 5
Asian American/Pacific Islander: 0
Caucasian: 17
Hispanic/Latino: 0
Native American/American Indian: 0
Other: 0
Other (if specified): 0
Gender Female: 13
Male: 9
Not Specified 0

Board Information

Board Term Lengths 3
Board Term Limits 2
Board Meeting Attendance % 75%
Written Board Selection Criteria Yes
Written Conflict Of Interest Policy Yes
Percentage of Monetary Contributions 100%
Percentage of In-Kind Contributions 89%
Constituency Includes Client Representation No

Standing Committees

  • --
  • Communications / Promotion / Publicity / Public Relations
  • Development / Fund Development / Fund Raising / Grant Writing / Major Gifts
  • Executive
  • Finance
  • Nominating
  • Program / Program Planning
  • Volunteer

CEO/Executive Director/Board Comments

The clients we serve are homebound with limited mobility, so we work hard to solicit their feedback via client surveys, which are delivered to their doorstep and retrieved by our trained delivery drivers.  When we are able, we recruit non-homebound consumers to be on our Program Committee.  Our Program Committee reviews and solicits client feedback via our surveys to identify improvements to service delivery.  The input from consumers provides a valuable perspective and informs key program, service, policy and expansion decisions.
 

Foundation Comments

--

Financials


Revenue vs. Expense ($000s)

Expense Breakdown 2015 (%)

Expense Breakdown 2014 (%)

Expense Breakdown 2013 (%)

Prior Three Years Total Revenue and Expense Totals

Fiscal Year 2015 2014 2013
Total Revenue $6,867,543 $5,382,434 $5,395,530
Total Expenses $5,488,552 $5,429,431 $5,020,499

Prior Three Years Revenue Sources

Fiscal Year 2015 2014 2013
Foundation and
Corporation Contributions
-- $994,467 $1,254,779
Government Contributions $1,509,333 $1,466,728 $1,460,420
    Federal -- -- --
    State -- -- --
    Local -- -- --
    Unspecified $1,509,333 $1,466,728 $1,460,420
Individual Contributions $3,130,384 $671,638 $738,370
Indirect Public Support -- -- --
Earned Revenue $554,464 $688,542 $492,857
Investment Income, Net of Losses $55,715 $109,275 $109,523
Membership Dues -- -- --
Special Events $1,332,290 $1,290,258 $1,184,302
Revenue In-Kind $162,969 $112,475 $90,891
Other $122,388 $49,051 $64,388

Prior Three Years Expense Allocations

Fiscal Year 2015 2014 2013
Program Expense $4,161,337 $4,224,560 $3,969,158
Administration Expense $584,674 $483,886 $418,720
Fundraising Expense $742,541 $682,964 $632,621
Payments to Affiliates -- $38,021 --
Total Revenue/Total Expenses 1.25 0.99 1.07
Program Expense/Total Expenses 76% 78% 79%
Fundraising Expense/Contributed Revenue 12% 15% 14%

Prior Three Years Assets and Liabilities

Fiscal Year 2015 2014 2013
Total Assets $3,580,560 $5,880,422 $7,002,869
Current Assets $3,037,244 $1,846,895 $2,826,283
Long-Term Liabilities $0 $0 $0
Current Liabilities $426,153 $480,651 $337,163
Total Net Assets $3,154,407 $5,399,771 $6,665,706

Prior Three Years Top Three Funding Sources

Fiscal Year 2015 2014 2013
1st (Source and Amount) -- --
Boston Public Health Commission (Ryan White Funding) $898,189.00
Boston Public Health Commission (Ryan White Funding) $797,323.00
2nd (Source and Amount) -- --
Massachusetts Department of Health (HIV Care) $468,745.00
Massachusetts Department of Health (HIV Care) $447,676.00
3rd (Source and Amount) -- --
The Avon Foundation $90,000.00
The Leona M. and Harry B. Helmsley Charitable Trust $206,243.00

Financial Planning

Endowment Value --
Spending Policy --
Percentage(If selected) --
Credit Line Yes
Reserve Fund Yes
How many months does reserve cover? --

Capital Campaign

Are you currently in a Capital Campaign? No
Capital Campaign Purpose --
Campaign Goal --
Capital Campaign Dates -
Capital Campaign Raised-to-Date Amount --
Capital Campaign Anticipated in Next 5 Years? --

Short Term Solvency

Fiscal Year 2015 2014 2013
Current Ratio: Current Assets/Current Liabilities 7.13 3.84 8.38

Long Term Solvency

Fiscal Year 2015 2014 2013
Long-term Liabilities/Total Assets 0% 0% 0%

CEO/Executive Director/Board Comments


Foundation Comments

Summary financial data in the charts and graphs above is per the organization's audited financials. Revenue breakout details were provided by the nonprofit for fiscal years 2014 and 2013. Contributions from foundations and corporations are listed under individuals when the breakout was not available. Please note, the above charts and graphs do not include the revenue, assets, nor expenses of the affiliates Marbury Terrace, Inc. and CS Amory, Inc.

Impact

The Impact tab is a section on the Giving Common added in October 2013; as such the majority of nonprofits have not yet had the chance to complete this voluntary section. The purpose of the Impact section is to ask five deceptively simple questions that require reflection and promote communication about what really matters – results. The goal is to encourage strategic thinking about how a nonprofit will achieve its goals. The following Impact questions are being completed by nonprofits slowly, thoughtfully and at the right time for their respective organizations to ensure the most accurate information possible.


1. What is your organization aiming to accomplish?

Our immediate priority, as an emergency feeding program, is to make sure our clients do not go hungry despite the debilitating effects of a devastating illness and scarce economic resources.  Our medically-tailored meals, nutritional counseling, and client contact have an immediate impact on our clients, many of whom would be hungry and alone without us.  Our meals help mitigate medications’ negative effects so our clients can benefit from medical treatments for longer periods.  For those who are sick and hungry, a proper diet can be the difference between life and death.  An overwhelming number of ER visits, hospitalizations, and re-hospitalizations are the direct consequence of food insecurity.  If food insecurity is addressed within the context of health care, the health of these individuals would improve and medical care would cost less.  At present, community resources are insufficient to solve this problem.  Available food assistance programs, such as Food Stamps/SNAP, WIC, TEFAP/MEFAP, are often inaccessible and unsuitable for the low-income who suffer from critical and diet-related illnesses. 


            Until now, home-based medical nutrition therapy (MNT) --the correct balance of nutrients and calories to help combat disease and manage the effects of powerful medical treatments -- has not been broadly used as a healthcare prevention or intervention strategy.  Community Servings has 25 years of experience in the field of MNT and we know MNT is a cost-effective and under-valued intervention.  We believe that high quality home-delivered, medically tailored meals are a low-cost intervention that can prevent the need for costly acute care services and assure better health outcomes, independence, and an improved quality of life.  This is reflected in our own nutrition program for the critically ill, our expanding work in nutrition education for the broader community of critically and chronically ill and our emerging role in the field of food and health policy both within Massachusetts and nationally.  


2. What are your strategies for making this happen?

1.  Expand our Home-Delivered Meals Program for the Critically Ill: continue to expand our nutrition program, serving low-income individuals and families affected by critical illness.  

2.   Offer Nutrition Education to the Broader Community of Critically and Chronically Ill: expand our on- and off-site nutrition education workshops and presentations targeting specific disease and target populations (HIV/AIDS, cancer, diabetes, obesity and families.

3.   Engage in “Food as Medicine” Policy and Advocacy regionally and nationally: Leverage our 25 years of expertise in the field of nutrition and health to further the impact and role of food as medicine. This includes publishing White Papers, studies and presenting on Food as Medicine to key stakeholder groups. 

4.   Build Food as Medicine partners“Up the Healthcare Ladder”:Seek Healthcare Reform Partners, including health insurance plans, providers, medical researchers, healthcare professionals, consumer groups and beneficiaries to demonstrate the critical role of food and nutrition in a sustainable patient-centered health care system.


3. What are your organization’s capabilities for doing this?

1. History and Expertise: As we celebrate 25 years in operation, Community Servings has delivered 6 million free meals and provided thousands of hours of nutrition education across a geographic service area that spans 20 cities and towns in Massachusetts. 

2.   Food as Medicine Thought Leadership: Community Servings partnered with the Congressional Hunger Center and the Emerson National Hunger Fellow program to produce its’ first White Paper titled, “Food as Medicine” in 2013.  This paper was part of a Food as Medicine panel at the American Public Health Association’s annual conference, along with three other leading nutrition service agencies across the country.  Community Servings was a partner in a groundbreaking report by Harvard University's Center for Health Law and Policy Innovation titled Food Is Medicine: Opportunities in Public and Private Health Care for Supporting Nutritional Counseling and Medically Tailored, Home-Delivered Meals.

3.  Food as Medicine Partners: Community Servings has committed to providing home-delivered meals and nutrition counseling services for clients of insurance plans participating in One Care, a demonstration project for individuals in Massachusetts dually eligible for Medicare and Medicaid services. 

4.  Program Partners: Working with more than 200 health and social service referral partners, Community Servings is part of an integrated Continuum of Care, providing key nutritional supports to help critically ill clients improve their health, decrease hospitalizations and increase access to health food. 

5.  Staffing & Volunteers: With an Executive Chef, Registered Dietitian and Community Nutritionist on staff, we are able to offer 20 high-quality medically tailored diets to our clients.  Through several recent staffing expansions, Community Servings now has a Director of Food and Health Policy and a Manager of Community Partnerships.  Both positions increase the agency’s capacity to outreach and market our work around Food as Medicine.  Our robust volunteer program is the backbone of our operations, providing the equivalent of 49 full-time employees.    

6.  Operational Capacity: In our modern nutrition facility we produce 2,000 meals per day and have the operational capacity to serve as a partner to Managed Care Organizations and Accountable Care Organizations – as a contract provider or as a partner for specific research projects involving the role of food and nutrition in improving health outcomes for individuals with chronic diseases and critical illnesses.

7.  Funding Partners: Thousands of individual donors, foundations such as the Yawkey Foundation, Avon Foundation and the Helmsley Charitable Trust, along with corporate donors and sponsors including Citizens Bank, Blue Cross Blue Shield of Massachusetts, BNY Mellon, Liberty Mutual and State Street Bank provide the resources needed to meet the demands of our mission.  This funding and our ability to facilitate long-standing partnerships remain central to our fundraising capabilities.  


4. How will your organization know if you are making progress?

Community Servings engages in intensive internal data collection and evaluation to monitor our programs.  Key benchmarks are measured weekly and monthly to ensure the following indicators are being met.

1. Meal Delivery: In FY17 500,000 meals will be delivered to 1,625 individuals.  Meal delivery, daily client slots and the number of new clients coming onto our nutrition program are measured weekly through our new Salesforce database.  Our meal delivery data collection is specific to client illness, city/town, age, income level and race so we can identify trends in meal delivery among populations and geographic areas. 

2. Nutrition Education & Counseling: An average of 2.5 hours of nutrition education, nutrition assessments and counseling will be provided to each primary client.  Nutrition and health information is gathered for each new client at intake, and then at six and nine months.  A total of 3,600 hours of nutrition education will be provided to Community Servings’ clients and the broader community of critically and chronically ill.  Units of nutrition education are tracked monthly through our Salesforce database.

3. Collaborations:  We track the number of referrals and the referring agency on a quarterly basis.  Our goal is to maintain referral partnerships with more than 200 health and social service agencies.  Combined with our meal delivery data, we are able to identify trends in referring agencies and address community outreach needs.  We also track the number of emerging “Food as Medicine” healthcare reform partners and resulting collaborative pilot, contract and research opportunities. 

4. Nutrition and Health Impacts: Key findings from our 2013 white paper show that 96% of healthcare workers surveyed reported that Community Servings’ meals improved their clients’ health either “some” or “a lot.” Nearly two thirds (65%) believed Community Servings’ meals program had resulted in decreased hospitalizations for their clients. Nearly three quarters of respondents (72%) believed inadequate access to healthy food was a problem for their patients prior to their enrollment in the program.  Nearly all respondents (94%) believed the meals program significantly improved patients’ access to healthy food.

5. Using a twice-annual Client Survey, we solicit feedback to measure how our meals are improving energy, increasing or maintaining weight, decreasing hospitalizations and improving overall food security. This year we expect that 70% or more of our primary clients surveyed will report that our meals are helping them achieve their weight goals and energy goals.  60% of parent respondents will report that their stress levels have decreased or stabilized since their family began receiving our meals. 70% will report that after starting our nutrition program, having enough to eat is no longer a concern. 

5. Volunteers:  We estimate hosting 5,000 volunteers in FY17, who will donate more than 60,000 hours.  Volunteers are tracked through specialized volunteer software and the number volunteers and volunteer hours are tracked monthly.  


5. What have and haven’t you accomplished so far?

The publication of our ground-breaking“Food as Medicine” white paper in February 2013 has been transformative for Community Servings. This success of this paper has been extraordinary in our work to promote medical nutrition therapy as part of an integrated approach to holistic health, a key component of the Affordable Care Act. This has led to our presentation at the 2013 American Public Health Association annual conference and meetings with healthcare providers and payers as well as the USDA Under Secretary for Food, Nutrition, and Consumer Services elevating the discussion of the role of home-based medical nutrition therapy in healthcare reform. Massachusetts is leading the nation in healthcare reform, testing new and innovative payment and delivery models, making the landscape prime to introduce Community Servings’ model of “food as medicine” on a wider basis to policy leaders and community advocates. 

 
Our nutrition program continues to experience significant growth.  In FY16 we served more than 500,000 meals to 1,625 men, women and children through our Nutrition Program for Individuals and Families Affected by Life-Threatening Illness. This represents a 17% increase over the past three years.  In 2012 we embarked upon our most ambitious geographic expansion to-date, bringing our nutrition service to the City of Worcester, New England’s second largest city.  Our growth in service there has been tremendous and we expect to double the number of meals served last year.  Worcester is now the second largest city we serve. In 2013 we were honored to receive the Mayor of Boston’s Sustainable Food Leadership Award recognizing our partnership with local farms and use of local foods in our meals.
 
The results of our most recent client survey show that 77% of clients who responded were satisfied with the quality of our meals and 96% with our delivery methods and customer service.  Seventy seven percent (77%) categorized the taste of our meals as good or excellent. 70% reported that our meals were helping them achieve their weight goals, 63% of the respondents said that their energy levels have increased or stabilized since they began receiving our meals and 70% reported stabilized or decreased stress levels since starting our meals.  70% of respondents said they were reaching their weight goals.  Of the parent respondents, 86% said that their child ate at least half of the food/meals provided.  Of this same parent population, 60% of respondents said that their stress level has either decreased or stabilized since receiving meals for the children in their family.  In this same survey, 20% of respondents reported that the number of hospital visits decreased since starting the nutrition program and 62% of clients said that in the month before starting Community Servings’ nutrition program they were concerned about having enough food to eat for themselves and their family.  After starting our meals 64% said this was no longer a concern.
 
We will continue to work to integrate home-delivered meals into the health care delivery system as a matter of good public health and cost containment.  We will seek out partners to do this: insurance payers, providers and researchers, who we will work with to elevate the role of nutrition in the prevention and management of disease.