Leveraging Healthcare Funding to Build Healthier Communities
How your Good Food business or Good Food support organization might tap into nonprofit hospital's required community investment dollars.
The Affordable Care Act updated legal requirements for nonprofit hospitals, mandating them to invest significantly more money in communities to address health disparities, promote population health, and emphasize preventive care services.
Healthy, fair, green and affordable local food certainly fits the bill!
This webinar will teach you about the legal provisions requiring nonprofit hospitals to invest in their communities. With that as a starting point, you will learn how your Good Food business or Good Food support organization might tap into this large stream of funding. The panelists will explain the specific steps in the process where food organizations can interact with the nonprofit hospitals to work together to improve food systems, address food insecurity and promote “food for health.”
Several examples of communities who have worked in partnership with their local hospitals will illustrate how this partnership works in practice.
- Fostering Community Benefits: How Food Access Nonprofits and Hospitals Can Work Together to Promote Wellness
- Reading Community Food Needs Assessment: Examining Opportunities to Improve Food Access
- Connecting the Dots: A Healthy Community Leader’s Guide to Understanding the Nonprofit Hospital Community Benefit Requirements
- A Case To End U.S. Hunger Using Collaboration
Marydale DeBor, JD
Marydale founded Fresh Advantage LLC after 25 years experience in health care administration and philanthropy, where she recognized the urgent need to revolutionize traditional institutional food service. Her goal is to place nutritious, wholesome, and tasty food at the center of medical care and disease prevention, as well as workplace wellness and health promotion.
She created Food is Primary Care™ for the company tag line to emphasize the profound impact that a diet of fresh, nutritious, and affordable food produced by sustainable methods plays in creating and maintaining individual and population health.
Marydale’s wide-ranging experience includes building long-standing relationships with local, state, and federal officials and forming partnerships with community-based organizations. She has a national reputation for assisting hospitals and other health care institutions to transform their food service programs. She also consults with philanthropic organizations that support food system change.
She is skilled in strategic planning and program development, procurement, and supply chain innovation through tapping local and regional food systems. She and her project teams work extensively with everyone engaged in creating health-driven food service: large and small food service management companies and food distributors; medical, nutrition, and public health professionals; farmers; and most importantly, patients and consumers.
Marydale is a lecturer in the School of Medicine at Yale University where she teaches medical and nursing students and doctoral candidates in psychology. She regularly lectures at national conferences on “Hunger as a Health Issue” and “Food as Medicine”.
Martha Page, MPH
Martha Page is the Executive Director of Hartford Food System, Inc., a nonprofit organization that has been devoted to food security programs, including urban agriculture, policy, and advocacy since 1978. Before coming to this role in January 2010, Martha was the Environmental Health Director for the City of Hartford Department of Health and Human Services. Prior to completing a Masters Degree in Public Health in 2009, Martha spent more than 25 years in the health insurance industry in a number of executive positions. In addition to the MPH degree, she has a CPH designation, an MBA and a Graduate Certificate in Nonprofit Management. A Hartford resident, Martha volunteers as a member of the Hartford 2000 board of directors and in cycling advocacy.