A week’s worth of meals for a client runs about $120, said David B. Waters, CEO of Community Servings. “If we can prevent a patient from being in the hospital for one day, we save enough money to feed them for six to 12 months.”
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Food banks have evolved, and fresh, more health-conscious food has become a priority. The idea that “food is medicine, food is health” is more mainstream.
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A Community Servings’ board member reflects on food and community, “There is a huge need to help people create healthier and more affordable diets. I want to help people achieve higher dietary standards and enjoy it while they are doing it,” said Corby Kummer.
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