Project Angel Food’s 2020-2021 Annual Report recently posted featuring information on who we serve, the number of Medically Tailored Meals we deliver, our routes, programs, volunteers, community partners, financials, history, staff, Board of Directors, and Board of Trustees.
Here are just a few of the highlights for the 2021 Fiscal Year, which captures July 2020 to June 2021:
The report is filled with stories from clients, volunteers, staff members, community partners and board members that inspire and remind readers of the life-and-death stakes of Project Angel Food’s vital work. It offers unique insights into Project Angel Food’s operations, our mission, the people we serve, and the people who make it all work, like Executive Chef John Gordon, who shared this perspective, “As gas and food prices continue to increase, so does the cost of preparing nutritious Medically Tailored Meals. But we can’t cut corners — the quality and commitment to our critically ill clients must continue to meet our highest standards of excellence.”
The report was designed by Brad Bessey, Project Angel Food’s Director of Communications, and Holly Blanks with gorgeous photography provided by Noe Garcia, Lakpathy Wijesekara, and Anne Fishbein. For the full report click here.