Plow to Plate

I wrote this article on Plow to Plate, an award-winning Connecticut-based food service program, to show how a small community hospital can successfully challenge the food industry and provide healthy, tasty meals for patients, staff, and visitors. “Plow to Plate: The Community Hospital As Change Agent,” appeared in Sustainability: The Journal of Record (Vol. 5, No. 2, 2012, pp. 79–84). I collaborated with Marydale DeBor to produce this article. Here is what she had to say:

“Elaine’s article on Plow to Plate in Sustainability: The Journal of Record perfectly captured my goals in creating an innovative approach using the community hospital as a change agent to make the connection between food and health not only for patients, but for the employees and residents of the communities served. She interviewed me effectively, sifted through all the complicated information I sent, added to it with her own research, and came up with a fabulous article. She’s easy to work and understands what you need.”

Marydale DeBor, JD, Fresh Advantage®
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