On July 1, 2025, we welcomed three exceptional leaders to our Board of Directors. Their diverse expertise and passion for health equity will be invaluable as we continue our mission to provide life-changing meals and nutrition services to individuals facing critical and chronic illnesses.
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Researchers found that a national implementation of these meals for patients with diet-sensitive conditions and other factors could help avoid trips to the hospital and save $13.6 billion annually.
Read More Quincy’s Dianna MacPhee, 60, became executive chef of Community Servings in January. The Jamaica Plain-based organization provides medically tailored meals to critically ill people who can’t easily get out to grocery shop. They prepare more than 1 million meals every year. It’s a busy job, but MacPhee is used to it. As a child growing up in South Boston, she visited her mom at work at Anthony’s Pier 4. She went on to work under James Beard award-winners Lydia Shire, as a sous chef at Biba, and Vitaly Paley in Portland, Ore., before becoming chef at Quincy House at Harvard University and Café Bon Appétit at MIT.
Read MoreCommunity Servings has achieved high ratings by GuideStar & Charity Navigation and is an accredited FIMC Member.
