Recognizing a Food is Medicine
Advocacy Champion 

Emily Broad Leib, JD, Assistant Clinical Professor of Law, Director of the Harvard Law School Food Law and Policy Clinic, and Deputy Director of the Center for Health Law & Policy Innovation of Harvard Law School; Robert Greenwald, JD, Faculty Director, Center for Health Law & Policy Innovation of Harvard Law School; Jim McGovern, Congressman for the 2nd District of Massachusetts; David B. Waters, CEO, Community Servings
At our 5th annual Food is Medicine  Symposium, co-hosted with the Center for Health Law & Policy Innovation of Harvard Law School and the Harvard Food Law and Policy Clinic, we had the honor of recognizing Congressman Jim McGovern with the inaugural Food is Medicine  Advocacy Champion Award for his unwavering commitment to highlighting the importance of nutritious food in preventing and treating health problems. 
The Symposium welcomed experts from universities, nonprofits, and government agencies from across the country to take an in-depth look at the impact of healthy and affordable medically tailored foods on overall healthcare outcomes and costs for those with complex illnesses.
Watch the video to hear what local chefs, like Joanne Chang of Flour Bakery, have to say about our favorite dessert. 
Pie in the Sky
It's no secret - Community Servings and our amazing chef partners love pie! For 25 years local chefs, bakeries, hotels, and caterers bake and donate thousands of Pie in the Sky pies that volunteers sell for Thanksgiving. Each pie sold provides a week's worth of made-from-scratch meals for a critically ill neighbor in need.
You need a pie this Thanksgiving - why not make it a Pie in the Sky pie? Each pie helps feed a client for a week and is baked with love by Boston's most generous kitchens. 

Buy a pie or donate by Nov 18.

November 13

Ends Nov. 18

Now-December 4
Pie Drag Bingo hosted by the Sisters of Perpetual Indulgence to benefit Community Servings

Our Holiday Baskets program provides warm clothes and basic necessities for our clients and their families.

Do you have a vehicle and a free afternoon? Then grab a friend and sign up to volunteer! We need help delivering
Pie in the Sky piesThanksgiving Meals, and Holiday Baskets at 9am, 10am, or 11am

Are you a young professional and interested in making a meaningful difference in the lives of our critically ill clients?
Join Community Servings' Young Leaders! We have several upcoming volunteer and networking opportunities available for Young Leaders. Learn more and sign up

Chef in kitchen
'Tis the Season for Soup
Providing 1,000 servings of soup each day, in seven different varieties, is no easy feat for our kitchen. However, the impact
our meals have on our critically ill clients is truly life-saving.
Our medically tailored meals, including soup, provide our clients with the nourishment they need to improve their health and adhere to their medications. Please consider making a donation to replace our aging steam kettle and other kitchen equipment so we can continue to make nutritious, made-from-scratch soup for our clients.

Donate today!

Photo by  Stacy Spensley
Sweet Potato & Spinach
Mac & Cheese
During the holiday season our nutrition and kitchen teams get creative to prepare and deliver familiar, seasonal dishes that provide comfort to our critically ill clients while meeting dietary restrictions.
This vegetarian recipe will be found in many of our clients' meal bags this Thanksgiving. 

Healthy Substitutions
for the Holidays
It's important to be aware of what we're putting into our bodies, especially when there is a medical condition present. Holiday events can be tempting because they almost always involve food that's high in sugar, or salt, and empty calories. Good news! There are ways to make our favorite holiday foods healthier without sacrificing the taste. Try flavoring your desserts with spices instead of sugar, using herbs to add flavor instead of salt, or cooking with healthy fats. 

Thank You!
To MAZON: A Jewish Response to Hunger for their $8,000 grant in support of our food and nutrition program.

To The UPS Foundation for their $25,000 grant to help increase kitchen capacity, improve and streamline delivery operations, and develop volunteer training materials. 

Boston Business Journal

Lynn Journal

Jamaica Plain News

Jamaica Plain News