For those who struggle to afford enough nutritious food, inexpensive and unhealthy foods are sometimes the only option. Without proper nutrition, risk of chronic diseases is higher and it can be difficult to focus and to succeed in school and at work.
Our nutrition team oversees the nutritional value of all the food we distribute. Their hard work ensures that 84% of the food we distribute meets the highest nutrition standards as defined by the Supporting Wellness at Pantries (SWAP) system. And, 34.5% of the food we distribute is fresh produce, much sourced from the local farms we work with.
“Twenty years ago, we could not move a carrot from our warehouse, truly, not one carrot. Today over 23 million pounds of produce is consumed by our clients. That’s 142,000 people a month eating better.”
– Catherine D’Amato, President and CEO
GBFB’s Registered Dietitians provide nutrition education throughout the communities we serve through educational programs and resources such as Click ‘N Cook and assistance with obtaining SNAP benefits. Our goal is to have lasting impact on the health of the children, families and seniors we serve and to be a leader in providing sustained access to nutritious foods.
Our goal is to be a leader in providing nutritious food to sustain healthful eating and to create healthy communities.
Rachel Caty, MPH, RDN, LDN, Senior Manager of Nutrition, joined The Greater Boston Food Bank in April 2017. Her primary responsibilities are to develop and coordinate the Healthy Pantry Program, a video-based nutrition education program designed to educate agency staff; to manage the food bank’s online recipe website, Click ‘N Cook; and to assist in the roll-out and revision of the food bank’s first Nutrition Policy. She also teaches food safety courses to member agencies and precepts dietetic interns. Ms. Caty has a background in nutrition, public health, and program evaluation and is interested in food insecurity and functional nutrition. She received her Master of Public Health from the University of Michigan Ann Arbor and her Bachelor of Science from the University of Massachusetts Amherst.
Adriene Worthington, RDN, LDN, Director of Nutrition Programs, joined The Greater Boston Food Bank in January 2010. Her primary responsibilities are to oversee nutrition education activities, SNAP advocacy and education, manage the food bank’s online recipe database and blog Click ‘N Cook, and lead the organization in implementing its first formal Nutrition Policy. She is responsible for food safety and food safety education inside of the facility and among The Food Bank’s member agencies. Ms. Worthington has a background in both nutrition and the culinary arts, bringing a unique perspective to her work with partner agencies. She received her Bachelor of Science in Nutrition and Dietetics from Simmons College and has an Associate Degree in Culinary Science from the Scottsdale Culinary Institute, Le Cordon Bleu. Ms. Worthington has worked as a Clinical Dietitian in the Radius Specialty Hospital and the New England Baptist Hospital, and also served as the Dining Services Director for Arbour-HRI Hospital.
Check out the latest edition of Nutritious Bytes
March 2021: Information on SNAP, Pea & Parsley Hummus, National Nutrition Month + more
February 2021: Heart Health Tips, Making Chicken Soup, Using Frozen Blueberries + more
January 2021: Dietary Guidelines for Americans, Using Canned Chicken, How to Read a Recipe + more
December 2020: Healthy Comfort Food, How to Use Brussels Sprouts + more
November 2020: Following a Balanced Diet, Roasted Carrot Soup, Using Turnips + more
October 2020: Sick of Cooking?, Using Cabbage, SNAP Assistance + more
September 2020: Meals Kids Can Make, Using Canned Tomatoes, Meal Prepping Tips + more
August 2020: Healthy habits, Using Zucchini, Make Your Own Trail Mix + more
July 2020: Safe & Socially Distanced Picnics, DIY Spice Mix Ideas + more
June 2020: Vegetarian Diet Myths, How to Cook Dried Beans + more
May 2020: Gardening, Safe Grocery Shopping, Expiration Dates + more
April 2020: Pantry Staple Meals, What do with Garlic, plus Anxiety, Stress and Coping
March 2020: Healthy Snacking, Celery, Zucchini Meatballs
February 2020: Getting Nutrients, American Hearth Month, recipes + more
January 2020: Blue Zones, Black Beans, Prepping for Breakfast + more
Dietetic Internships: The Greater Boston Food Bank’s Registered Dietitians accept dietetic interns from traditional
and distance learning programs for Community or Elective rotations. Please click here for more information.
Searching for more information? Contact our Nutrition Team at email@example.com
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