https://reviveandthriveproject.org/events daily 0.75 2026-02-25 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1520193672081-Z5CQYUC1P21Y66NWPDAW/vegsontable.jpg Events https://reviveandthriveproject.org/events/2026/5/16/milesformeals monthly 0.5 2026-02-15 https://reviveandthriveproject.org/events/2026/3/22/bretonvillagegiveback monthly 0.5 2026-02-15 https://reviveandthriveproject.org/events/2026/3/3/ribboncutting monthly 0.5 2026-02-14 https://reviveandthriveproject.org/events/2026/3/26/uccellos-fundraiser monthly 0.5 2026-02-05 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p-3wen5-327ds-hdzaa-warzy-zp24f-47c9n monthly 0.5 2026-01-03 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p-3wen5-327ds-hdzaa-warzy monthly 0.5 2026-01-03 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p-3wen5-327ds-hdzaa-ne6lg monthly 0.5 2026-01-03 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p-3wen5-327ds-hdzaa monthly 0.5 2025-12-12 https://reviveandthriveproject.org/events/2025/6/27/kendra-gives-back-nov22 monthly 0.5 2025-10-02 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p-3wen5-327ds monthly 0.5 2025-08-01 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p-3wen5 monthly 0.5 2025-08-01 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89-5am8p monthly 0.5 2025-08-01 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation-37f89 monthly 0.5 2025-08-01 https://reviveandthriveproject.org/events/2025/6/27/volunteer-welcome-orientation monthly 0.5 2025-08-01 https://reviveandthriveproject.org/events/2025/6/27/kendra-gives-back monthly 0.5 2025-10-02 https://reviveandthriveproject.org/events/2025/9/24/celebrate-the-harvest monthly 0.5 2025-08-01 https://reviveandthriveproject.org/events/2025/3/12/1mwys6gv0f6p8z25y3nwl0ephe6ldn monthly 0.5 2025-03-12 https://reviveandthriveproject.org/events/2025chilicookoff monthly 0.5 2025-01-26 https://reviveandthriveproject.org/events/2021/5/2/access-of-west-michigan-walk-for-good-food monthly 0.5 2021-03-18 https://reviveandthriveproject.org/events/2021/5/21/6th-annual-golf-outingkelley-oates-memorial monthly 0.5 2021-02-10 https://reviveandthriveproject.org/events/https://givebutter.com/sowingseeds2021 monthly 0.5 2021-02-18 https://reviveandthriveproject.org/events/2020/9/1/meal-match-month monthly 0.5 2020-09-03 https://reviveandthriveproject.org/events/2020/3/5/walk-for-good-food monthly 0.5 2020-03-05 https://reviveandthriveproject.org/events/golf-outing monthly 0.5 2020-06-19 https://reviveandthriveproject.org/events/2019/10/23/lunch-at-fulton-street-farmers-market monthly 0.5 2019-06-07 https://reviveandthriveproject.org/events/2019/6/14/revive-amp-thrive-project-4th-annual-charity-golf-outing monthly 0.5 2019-04-23 https://reviveandthriveproject.org/events/2018/celebrate-the-harvest monthly 0.5 2019-09-23 https://reviveandthriveproject.org/events/challenge monthly 0.5 2018-03-10 https://reviveandthriveproject.org/events/2018/8/3/golf-outing monthly 0.5 2018-07-19 https://reviveandthriveproject.org/events/2018/5/3/sowing-seeds-reception monthly 0.5 2018-04-03 https://reviveandthriveproject.org/social-media daily 0.75 2019-02-19 https://reviveandthriveproject.org/contact-us daily 0.75 2026-02-25 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720560905999-G6VK796572AVISL60B3D/image-asset.jpeg Contact Us https://reviveandthriveproject.org/mission-vision daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1389118680815-P2MNK9R3AKG0HGKPV8Z9/GreenBean-Splash.jpg Mission & Vision https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659804422359-MHD442M14R1KEAKTLQUK/Elsy.png Mission & Vision - Mission We provide nourishing meals to those facing a health crisis while empowering the next generation. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659804240440-O5L2ETTD4GPBPX4VYZXO/IMG_3001.jpg Mission & Vision - Vision Optimal health outcomes through equitable access to nutritious foods, nutrition information and a caring, connected community. Get Involved! https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1460383731093-KCMU6G2GSHRQ63TZ3LVZ/62.jpg Mission & Vision - History Revive & Thrive was founded by nutritionist and cancer survivor Wendy Borden. After learning about the Ceres Community Project, Wendy made the heartfelt commitment to model the program in Grand Rapids. Revive & Thrive’s first nutritious meals were home-delivered to 12 individuals with cancer on May 20, 2015. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/54676920-36db-4a9d-926b-bc09386cea20/Logo-Green-accessible.jpg Mission & Vision - Locally Rooted, Nationally Supported Revive & Thrive is a registered 501(c)(3) nonprofit organization. We offer experience and expertise in promoting healthier eating, teaching cooking skills to youth, and supporting a vibrant local food system in Kent County, Michigan. Revive & Thrive is modeled after and an affiliate partner of Ceres Community Project in Sebastopol, California. https://reviveandthriveproject.org/in-the-news daily 0.75 2026-03-05 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720558421321-XTJHGV2N4TQJNSCC84S8/image-asset.jpeg In the News https://reviveandthriveproject.org/home daily 1.0 2026-01-06 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1389638757056-S468UEA27EYCDEX0WZ8S/home-splash.png Home https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/a41559fc-42fa-49b9-8b97-938256ce1206/IMG_9468-EDIT.jpg Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/9c97f532-c02b-4656-9136-22792b1b7d85/IMG_0054-EDIT.jpg Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://reviveandthriveproject.org/volunteer daily 0.75 2026-02-11 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1689959124806-X10H08A6WGTRUX605LL6/IMG_4340.jpg Volunteer https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1752ab87-2e5e-42e5-8691-497074d8832d/Volunteer+Orientation+-+FB+Event+Cover+%283%29.jpg Volunteer - Volunteer Welcome Orientations Have you considered volunteering at Revive & Thrive? Have you previously volunteered and are looking to get involved again? Are you curious about which volunteer role would be best for you? Join us at a volunteer welcome orientation to learn more about getting involved. We have a variety of roles available, from working in our kitchen to packaging our fresh meals to delivering meals directly to clients. Take a guided tour of our kitchen, meet Chef Mandy, and discover how you can use your skills and talents to positively impact those facing life-altering illnesses. Whether you enjoy hands-on food prep, assisting with operational tasks, or want to interact with our clients, there is an opportunity to suit every interest and schedule. Orientations are ongoing, so watch our social media and subscribe to our newsletter for future dates. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/79b7d46e-2ce7-401d-8242-b106f2301c8e/processed-D9C1E3A0-EA3F-41DE-AFED-36425E6AEEC1.jpg Volunteer - Who Can Volunteer Revive & Thrive has volunteer opportunities for teens and adults of all ages! Teens in grades 9-12 are welcome to participate in our teen chef program. Adults of all ages are welcome to participate in our kitchen, meal packaging, and delivery driver volunteer opportunities. No experience is necessary to get involved. Most volunteer shifts require volunteers to be active for 3 hours without significant breaks and to work in a fast-paced environment. Volunteers must be able to follow health and safety guidelines for food handling and follow directions. While we do not currently have volunteer opportunities for children, families of all shapes and sizes are welcome to deliver meals together as long as an adult over 18 with a valid driver’s license takes the lead. Food Allergy Notice: Food prepared by Revive & Thrive often contains the following ingredients: milk, eggs, wheat, soy, peanuts, and tree nuts (including coconut). Revive & Thrive cannot provide an allergen-free environment. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/fadfe0cf-ffd5-487d-8feb-3d3a6fcc5988/IMG_6421.jpg Volunteer - Volunteer Opportunities Step into an experience that revolves around learning, growing and giving back to your community. Every week, you’ll help prepare hundreds of beautiful, delicious, and nourishing meals for families in our community dealing with serious illness. Current volunteer opportunities include: - Teen Chefs - Kitchen Support - Chop & Chat - Packaging - Delivery Driving https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e8f4bd25-b6eb-443c-96d1-f2b93028f791/IMG_6417.jpg Volunteer - Volunteer Shifts: Where and When Location: All volunteer shifts take place at Revive & Thrive’s kitchen in Grace Episcopal Church, 1815 Hall St SE, in East Grand Rapids. Parking is available in the church parking lot. Our entrance is located along the side of the building facing Hall St to the east of the roundabout and sanctuary entrance. When: Volunteer shifts are available Tuesdays and Wednesdays in the kitchen from 12-3 p.m. and 3:30-6:30 p.m. Our packaging shift occurs every Wednesday from 3:30-6:15 p.m. Delivery drivers pick up meals on Wednesdays between 6-6:30 p.m. and deliver to two or three homes in greater Grand Rapids, with shifts usually lasting about 60-90 minutes. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/db035a02-c690-4837-ae9a-af285d89a32c/IMG_5678+%281%29.jpg Volunteer - Kitchen & Packaging Dress Code What to Wear: Our kitchen and packaging areas have a dress code to promote health and safety for all of our volunteers and clients. This includes the following: - Shirts with sleeves (short or long, but no sleeveless shirts, cap sleeves or crop tops) - Capris or long pants (no shorts) - No jewelry or watches - Close-toed shoes (tennis shoes or anti-slip shoes preferred, no sandals or open-back shoes) - Long hair tied back - Wear a baseball cap, hat, or provided hairnet https://reviveandthriveproject.org/impact daily 0.75 2026-03-13 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720559044227-1MYN3LFACWD0OD43DM42/image-asset.jpeg Impact https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/cd5b1934-859d-44cd-8e00-9298633107ad/IMG_5084.jpg Impact - Over 123,000 Nourishing Meals Served Revive & Thrive has delivered healthy meals since 2015. Individuals and families receive up to 24 weeks of nutritious, fresh, home-delivered meals. Ingredients are sourced locally to support West Michigan farms. Request Meal Service https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/9529180c-e659-4f1f-af59-1e577ea88b06/IMG_5120.jpg Impact - Over 135 Teens Empowered Revive & Thrive centers teens in our kitchen, a hallmark of our program since its founding. High school students learn healthy eating & cooking, develop job skills, and contribute to their community. Get Involved! https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659805628878-GIW3J4GCP1TDQ1H3BMUP/IMG-2049.jpg Impact - 35,000+ Volunteer Hours Revive & Thrive fosters positive connections through an intergenerational volunteer team. Hundreds of volunteers from all walks of life, including many former meal recipients and their families and friends, contribute to our mission by cooking, packaging, and delivering meals each week. Volunteer with Revive & Thrive! https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659806030702-3QZG1L9CH4R1N2TZ2GCG/Tammy+Myersx4.jpg Impact - Over 1,450 People Served Revive & Thrive supports healthier communities. Up to 6 months of healthy, home-delivered meals along with nutrition education promote healthy eating, reduce stress, and can improve health outcomes for those facing serious illness and their families. https://reviveandthriveproject.org/purpose daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720558848741-PR7H7Y6Z6DY2M28H81D1/image-asset.jpeg Purpose https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659810551637-LGWYPSZ69TZVU7QVVQY0/Anna+and+Family+.jpg Purpose - Why We Provide Nourishing Meals Good food, prepared with care and delivered with love, can make the difference between barely surviving and actually thriving when faced with a life-threatening illness. Revive & Thrive provides delicious, nutrient-rich meals for individuals in treatment and their families. These delivered meals provide vital nourishment when every bite counts and significantly relieve stress on the entire family while promoting healthy food choices. Request Meal Service https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659811498453-KC386W9FWAJ58R5HHLJ7/IMG_3128.jpg Purpose - Why We Invest in Teens Teenagers often make their own food choices yet face several barriers to achieving healthy food habits. Teens involved with cooking and nutrition education discover that preparing healthy food can be nourishing, tasty, and fun. Teens in Revive & Thrive’s kitchen develop cooking and job readiness skills, gain confidence, and learn about the powerful relationship between food and health. Our model of service elevates teens from learners to nurturing leaders, providing positive youth development experiences that can benefit many aspects of their lives. Get Involved! https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1641314389604-YXHN0ZSL5BIJNQ8Z4BVK/IMG-2192.jpg Purpose - How We Support Local Food Systems Revive & Thrive meals are prepared with whole foods that are fresh, seasonal, and local to ensure that the most nutrient-rich whole food is available for our meal recipients. At least 85% of Revive & Thrive’s food purchases are kept local through partnerships with several local farms and food producers. We source ingredients locally whenever possible and connect our meal recipients with local resources for healthy groceries. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1659812626514-ZZDHW5A9E0OO4QTDYXBY/Delivery_5270.jpg Purpose - How We Impact Our Community Spreading awareness of Food is Medicine: Revive & Thrive’s meals and teen program support health outcomes and encourage healthy eating habits to improve well-being. Collaborating with like-minded non-profit organizations: Revive & Thrive builds strong ties with organizations whose missions complement our own, strengthening and broadening our reach in West Michigan. https://reviveandthriveproject.org/meals-about daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1719605596451-49PSJDKGVEO10EYI7AME/image-asset.jpeg About Revive & Thrive Meals https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1641314389604-YXHN0ZSL5BIJNQ8Z4BVK/IMG-2192.jpg About Revive & Thrive Meals - Medically Supportive Meals Revive & Thrive provides fresh, locally-sourced medically supportive meals to those facing medical crisis in greater Grand Rapids, Michigan. Our healthy meals support the nutritional needs of individuals living with chronic and acute illnesses such as cancer, congestive heart failure, cardiac conditions, and diabetes. Eligibility for meal service is based primarily on client diagnosis. There is no age or income limit for participation. For a list of all eligible diagnoses and other criteria for enrolling in meal service, please see our eligibility page. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1641310849546-NJEAN3SZW5GEFEEJ2OYK/IMG-2279.jpg About Revive & Thrive Meals - Freshly Prepared & Plant-Forward Each meal delivery includes four nutrient-dense entrees, one hearty salad, one quart of soup, one yogurt parfait, and a refined sugar-free dessert. Revive & Thrive meals are prepared fresh with plant-forward whole foods. We use organic, seasonal, and locally sourced ingredients whenever possible. Revive & Thrive meals are 85% plant-based and free from saturated oils, red meat, and refined sugars. All meals contain servings of vegetables and/or fruits along with whole grains and protein including beans, nuts, or poultry. We provide one standard menu for all served. Our menu features new items each week with a diverse range of flavors and cuisines. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e16e9ee2-597e-4d45-ab93-e0d8648c0261/IMG_4309.jpg About Revive & Thrive Meals - Home-Delivered Meals Revive & Thrive provides meal delivery once per week on Wednesday evenings. Meals are delivered fresh and chilled and can be refrigerated or frozen to enjoy throughout the week. Volunteers deliver meals on Wednesdays between 6:00-7:30 p.m. unless clients have made pick-up arrangements. To protect the health and safety of our clients, each meal delivery must be received in person by the client or a family member and refrigerated immediately upon receipt. Meal service participants must ensure that someone is at their home address during the delivery window to receive the meal delivery. We cannot leave meals on the porch or doorstep, and will not enter homes or apartment buildings to drop off or unpack meals. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/21bfc89d-e97d-4195-b260-92dddb1569c7/IMG_5482.jpg About Revive & Thrive Meals - Short-Term Support, Long-Term Habits Revive & Thrive meal service is a short-term program for those facing medical crises. We focus on serving individuals and families whose ultimate goal is to recover from their illness and resume independent grocery shopping and cooking. In addition to a weekly delivery of healthy, plant-forward meals, we provide nutrition education resources, connections with community organizations, and simple recipes that allow our clients to build long-term healthy habits and meet their long-term nutritional needs. Revive & Thrive meal recipients are offered an initial meal service term of 12 weeks. Depending on the client’s referring diagnosis, up to 12 additional weeks may be offered if needed. We provide a maximum of 24 meal service weeks to any individual or household. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/710995ec-a75c-4c4e-9930-2c994bd5ae9c/IMG_5754.jpg About Revive & Thrive Meals - Healthy Meals for Caregivers & Families Spouses & caregivers: Revive & Thrive is committed to providing meals for each eligible client's spouse and/or caregiver living in the household. Providing meal support for caregivers reduces the burden of meal preparation and encourages healthy eating habits. Children & other family members: Revive & Thrive provides healthy meal support for families affected by medical crises. Due to the high demand for Revive & Thrive meal service, we currently provide 14 meals per week for families of three people, including children. We provide 21 meals per week for families of four or more people, including children. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e66e8483-e159-4165-bc27-93de10140f17/IMG_5588.jpg About Revive & Thrive Meals - Donation-Based, Nourishing Meals Our meal service at Revive & Thrive is donation-based only. While we greatly appreciate donations of any size, donations are optional and do not affect our service to clients. Clients never receive a bill for their meals. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg About Revive & Thrive Meals This service is funded in part by the Kent County Senior Millage. Learn more at www.aaawm.org/kcsm. https://reviveandthriveproject.org/request-meal-service daily 0.75 2026-02-11 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720559538558-GE4Y4ALBBMP0E3QA83EV/image-asset.jpeg Request Meal Service https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg Request Meal Service This service is funded in part by the Kent County Senior Millage. Learn more at www.aaawm.org/kcsm. https://reviveandthriveproject.org/partner-resources daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720559671773-EHWI06WR85MEYN0Y0KJ4/image-asset.jpeg Healthcare Partner Resources https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1664231123338-F93YL6I4CTE1AUD9L9WA/IMG_3166.jpg Healthcare Partner Resources - Supporting Health Revive & Thrive supports medical providers, dietitians, and social workers to improve the experience of care, reduce healthcare costs, and boost the health of our community. 85% of our new client referrals come from local healthcare organizations. As the leader in providing nutrient-rich meals for the seriously ill in Kent County, Revive & Thrive creates beautiful, delicious meals featuring fresh, seasonal ingredients. We use organic, locally-sourced produce whenever possible. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e4ae184c-4285-4cbf-995f-39b16ee0d649/IMG_6085.jpg Healthcare Partner Resources - Fresh, Plant-Forward Meals One of the most important factors for client success with Revive & Thrive meal service is an interest in eating mostly plant-based foods in line with the DASH and Mediterranean diets. Clients should be willing to try new foods including vegetables, plant-based proteins, and whole grains. Using the sample menu to ensure that a potential client is interested in the provided meals is highly encouraged. Please share the sample menu with your patient and discuss the content of the meals to ensure that they are interested in eating at least 90% of the foods offered in a typical week. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1664231865286-4RA8DYMFW53ZFYW9TDTK/IMG_3747.jpg Healthcare Partner Resources - Combatting Barriers to Healthy Eating Revive & Thrive aims to serve those with a barrier to healthy eating while going through a medical crisis. However, food insecurity is not a prerequisite for receiving meals. The following barriers to healthy eating would also qualify a client who is experiencing a medical crisis: - Experiencing exhaustion, fatigue, or side effects from treatment that make preparing healthy meals difficult. - Acting as a caregiver for a spouse, children or family members while going through treatment. - Experiencing financial difficulties due to medical costs that make it difficult to purchase healthy ingredients. - Insufficient knowledge of nutritious food sourcing and cooking, with a desire to learn more about using food as medicine. - Difficulty with chronic disease management, with a strong motivation to use lifestyle measures including nutrition to improve disease management. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/a2386730-6582-4200-aad0-51d996139aba/IMG_5124.jpg Healthcare Partner Resources - Steps to Referring Your Patient 1. Review the eligibility criteria to ensure that your patient is eligible. For any questions regarding eligibility, please contact Skylar O’Donnell, M.S. RDN, at 616-606-3314 or skylar@reviveandthrive.org before submitting a referral. 2. Share the Meal Recipient FAQ and Sample Menu with your patient and ensure that they understand the basics of Revive & Thrive meal service, including the short-term nature of the program and home delivery, which requires someone to be present at the client’s address each Wednesday evening to accept and refrigerate the meals. 3. Inform your patient of the next steps for enrollment, including an intake call from our staff, an application completed by the individual, a potential waiting list, and meal service beginning as soon as possible. Please see below for more detailed information on the next steps following the referral submission. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/6bd0a1fe-d43b-464b-a6cc-77df1a300a7e/IMG_4383.jpg Healthcare Partner Resources - Next Steps After Referral 1. Intake Call: A staff member from Revive & Thrive will contact the referred patient via phone to conduct an intake call within five business days of receiving the referral. 2. Application: Following the intake call, the patient will be responsible for completing an application for meal service via email or postal mail. 3. Waiting List: Once the application is returned via email or postal mail, the patient will be enrolled. If a waiting list is in effect, the patient will be given a waiting list status and an estimated start date. 4. Meal Service Starts: The first meal delivery will be scheduled as soon as possible. Your patient’s meal service start date depends on several factors, including our client services team’s ability to reach your patient via phone to complete an intake call, and the speed with which the client completes the application via email or postal mail. Please encourage your patient to answer the phone for the intake call and to complete the application promptly. https://reviveandthriveproject.org/communitypartners daily 0.75 2026-03-24 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720558235767-EFPPAR566M7J6U2LGV3G/image-asset.jpeg Community Partners https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg Community Partners Revive & Thrive is a new service provider with the Kent County Senior Millage as of 2023. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/fad42b92-92b7-41b6-a7a6-59c29ef69304/GCGR-Logo-1.png Community Partners Gilda’s Club offers a variety of social and emotional support options for our clients to engage with, including support groups, educational workshops, social activities, healthy lifestyle activities and family & youth programming. View their Calendar https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/45b718b2-1aa2-40d5-af5f-8c483703cbf6/VX3SFY9rK1iY7oGSyd727.png Community Partners New Growth Project is a non-profit organic farm that employs neuro-diverse individuals by growing nourishing vegetables for our community. Revive & Thrive sources vegetables for our healthy meals from the farm. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/3b603a50-b22c-4643-b9d5-f23c39b3df67/farmlink.png Community Partners West Michigan FarmLink was started with one thing in mind...helping local farms sell their products to local consumers. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/ebb2068b-8a2a-455b-8122-be258bbaacec/image-asset.png Community Partners Revive & Thrive is a member of The Storehouse, an excellent source for low-cost supplies that support our operations. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/49309dec-c6e0-4983-b87d-9de619d61136/fawmlogo2021.png Community Partners Revive & Thrive is an agency partner with Feeding America West Michigan. https://reviveandthriveproject.org/volunteer-app daily 0.75 2026-02-25 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720560671342-OXMGEGL4P2GUJ0T3NYY0/image-asset.jpeg Apply to Volunteer https://reviveandthriveproject.org/volunteer-shift daily 0.75 2023-12-29 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1689959124806-X10H08A6WGTRUX605LL6/IMG_4340.jpg Shift Sign-Up https://reviveandthriveproject.org/volunteer-next-steps daily 0.75 2024-01-05 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1700335961224-XSXRQUAFOUVQFKECHRVL/2.jpg Volunteer Next Steps https://reviveandthriveproject.org/volunteer-final-step-sign-up daily 0.75 2023-11-18 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1700335608419-PZWM2MYOPT8008K1VJ67/1.jpg Volunteer Final Step - Sign Up https://reviveandthriveproject.org/newsletter-archive daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720558718564-70JLBHA5E6IJW1QQLUID/image-asset.jpeg News From the Kitchen https://reviveandthriveproject.org/giving-circle daily 0.75 2026-03-05 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/a2fe2355-6732-4c70-a175-486a5b77555a/Giving+Circle+Website+2+%282%29.png Giving Circle - Monthly Donations - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://reviveandthriveproject.org/impact-report daily 0.75 2025-11-21 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1713982977846-6FWMO1VRMMYS75SEF7PK/UtahRaspberryFarm-ParadiseUtahRaspberryFarm-ShopBanner-7.jpg Client Impact Report https://reviveandthriveproject.org/annual-report daily 0.75 2025-09-09 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1389111160997-7G2YS7R3ZCPJHBYR9KXK/Contact-Splash.jpg Annual Report https://reviveandthriveproject.org/meal-service-eligibility daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1695482904857-PGZPMQ6TXFD2RGMD7Q2M/Copy%2Bof%2BIMG_2025.jpg Meal Service Eligibility https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1664229574894-3UU2S1ZA7J9LLSDPOSJL/IMG_3319.jpg Meal Service Eligibility - How to Apply Complete our secure New Client Referral Form. Our client care team will contact you within five business days to confirm your eligibility, arrange enrollment, and answer any questions you have. Once enrollment paperwork is completed, you will be provided a start date for meal service or added to the waiting list if one is in effect. We look forward to serving you! https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg Meal Service Eligibility This service is funded in part by the Kent County Senior Millage. Learn more at www.aaawm.org/kcsm. https://reviveandthriveproject.org/volunteer-opportunities daily 0.75 2026-01-22 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1719593755538-QQDYUUUAVX4B3RWJKQR8/IMG_6098.jpg Volunteer Opportunities https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/751a299b-ad4e-4213-920e-597abbdc98fc/IMG_3317.jpg Volunteer Opportunities - Delivery Driver — Our Greatest Need! Wednesdays 6-7:15 p.m. Deliver nourishing meals to our clients who are facing serious illnesses. Provide a friendly face and moments of connection with people facing health challenges in our community. Delivery drivers pick up the meal bags at our kitchen on Wednesdays between 6 and 6:30 p.m. and deliver them to two to four homes in greater Grand Rapids. There is no long-term commitment. Delivery drivers must be at least 18 years old, have an unrestricted driver's license, and have a reliable vehicle. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/9baf120e-ba47-42dd-86e5-1d4e449d50a4/IMG_6424.jpg Volunteer Opportunities - Kitchen Support Tuesdays 3:30-6:30 p.m. Support our teen chef program and gain experience in the Revive & Thrive kitchen as a kitchen support volunteer. Our Tuesday shift involves cooking and baking, preparing our weekly soup, and assisting our teen program with dishwashing and cleaning. Kitchen volunteers must be able to work in a fast-paced environment, follow health and safety guidelines, and stand for three hours without significant breaks. Experience in a professional kitchen setting is a plus but not required. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/4ab40ad0-2465-483a-81ed-dbdb3caa4f28/IMG_4326.jpg Volunteer Opportunities - Chop & Chat/Kitchen Prep Tuesdays & Wednesdays 12-3 p.m. On Tuesdays, wash and prepare vegetables and whole grains for cooking and set up our kitchen for a successful week. On Wednesdays, cook and bake our entree components to get our meal production day off to a running start. This shift involves the most cooking, including following recipes precisely, measuring ingredients, and using the stove and oven to prepare nourishing food. Must be able to work independently while standing for three hours without significant breaks. Must be able to follow kitchen health and safety guidelines. Cooking experience and knife skills are required. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/d025e008-d39c-4263-aacb-d10b8fe77910/IMG_7845.jpg Volunteer Opportunities - Packaging Wednesdays 3:30-6:15 p.m. Package, label, and bag Revive & Thrive’s beautiful, delicious meals. Help ensure that meals are ready for delivery across greater Grand Rapids. This shift is best for beginners and those interested in learning about the Revive & Thrive meal production process before working in the kitchen. Must have organizational skills, be able to work as part of a team and take direction, and be active without significant breaks for three hours. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/012b7f9f-436a-4f18-91bf-c14d8a7786bd/IMG_8445-EDIT.jpg Volunteer Opportunities - Thursday Pop-Up Delivery Driver Thursdays anytime 10 a.m.-4 p.m. Rescue and deliver meals that can't be distributed on Wednesday evening. This role ensures that no meals go to waste and that our clients receive critical food support. This shift is a flexible one-hour commitment, only if we have undeliverable meals. Delivery drivers must be at least 18 years old, have an unrestricted driver's license, and have a reliable vehicle. https://reviveandthriveproject.org/teen-chefs daily 0.75 2026-02-11 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1719601973826-HHQCURE29QZNX8XWE1AS/IMG_4863.jpg Teen Chefs https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e8d804d4-ea6a-4b98-a96c-6f563c37c78d/IMG_5801.jpg Teen Chefs - Culinary Education & Community Tuesdays and Wednesdays 3:30-6:30 p.m. To participate, teens must be in grades 9-12 (or rising grade 9 during the summer). No long-term commitment is required, and sign-up is flexible to accommodate school, sports, and other extracurricular activities. Teen chef participants must be able to work in a fast-paced environment, take direction, work as part of a team, and be active for 3 hours without significant breaks. No formal kitchen experience is required. Food Allergy Notice: Food prepared by Revive & Thrive often contains the following ingredients: milk, eggs, wheat, soy, peanuts, and tree nuts (including coconut). Revive & Thrive cannot provide an allergen-free environment. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/bb0ffab0-ad4d-4275-b6f8-9af49550aeec/IMG_5749%281%29.jpg Teen Chefs - A Day at the Kitchen Every day in the Revive & Thrive kitchen is different and includes new opportunities to learn about nutrition, cooking, and serving your community. Here is an example of our teen chef shifts: Tuesdays: cooking and baking recipes for healthy meals - Follow a recipe to create a delicious, fresh pesto sauce. - Bake sugar-free desserts from scratch. - Craft a hearty salad with a house-made vinaigrette. Wednesdays: put the finishing touches on healthy meals - Arrange entrees to look appetizing and include correct portion sizes for each client. - Chop fresh herbs and citrus for garnishing meals. - Prepare a special snack for the team to enjoy after meals are picked up and the kitchen is cleaned. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/a0af9af4-746c-4b19-9ff9-f44ccbbb061b/IMG_5748%281%29.jpg Teen Chefs - Hands-on Learning Teens in the Revive & Thrive teen chef program have expressed growth in the following areas through their time participating in our kitchen: - Culinary education - how to prepare a healthy, whole-food meal. - How to learn from different perspectives through interacting with kitchen mentors and fellow teens. - How healthy eating is linked with personal well-being. - How to make healthy food choices. - How to work as a team, both as participants and as leaders. - How to become an effective catalyst for positive change and an engaged community member. - Skills that will enable them to be successful in school and prepare for future employment opportunities. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e40f776d-c5a0-416f-84fb-be63e01fd21f/IMG_6603.jpg Teen Chefs - Guiding Principles The Revive & Thrive teen chef program aims to create a vibrant space where young adults can learn cooking skills, gain kitchen experience, and make a positive impact by providing meals for those in need. We strive to empower teens, foster collaboration between generations, and celebrate their creativity and compassion. By offering a fun and supportive environment, we aim to nurture the social, emotional, and business competencies of teens while promoting community connectivity. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/66172133-7e54-44cc-858b-0ebfd72768f8/IMG_6093.jpg Teen Chefs - Program Benefits Revive & Thrive’s teen chef program builds foundations that support life-long success in addition to developing culinary skills: - Creating healthy habits. - Making plans. - Taking action to meet goals. - Understanding the importance of teamwork. - Caring for others. - Building skills for a resume. https://reviveandthriveproject.org/sample-menu-winter daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1719594156345-BF8QRUSQ1SBMZC6VF7I8/IMG_5768.jpg Sample Menu - Winter https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/6106bdc4-6495-41be-b7bf-c7810d680961/IMG_5626.jpg Sample Menu - Winter - Entree: Broccoli Cheese Frittata with Roasted Sweet Potatoes Crustless cheesy egg bake stuffed with broccoli, tomatoes, and bell peppers. Served with a side of spiced, roasted sweet potato wedges. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/3436ef6c-64b4-4432-806f-ded01b122032/IMG_0557.jpg Sample Menu - Winter - Entree: Roasted Vegetable Quinoa Pilaf with Grapes Fresh zucchini, summer squash, bell peppers, corn, and onions, oven-roasted with olive oil and balsamic vinegar, and mixed with protein-packed quinoa and walnuts. Served with a side of grapes. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/3caecd68-58f2-4a56-8a45-484ae3a2d22c/IMG_4247.jpg Sample Menu - Winter - Entree: Turkey Apple Sage Meatloaf with Miso Gravy, Garlic Smashed Potatoes & Braised Cabbage Locally-sourced turkey, apples and sage form a flavor-packed, gluten-free meatloaf. Topped with savory miso gravy and served on a bed of fluffy smashed new potatoes pureed with roasted garlic, with a side of slow-cooked, tender cabbage and carrots. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/8317460e-585f-4b19-a7ec-c58c82f99d9c/IMG_0555.jpg Sample Menu - Winter - Entree: Grilled Chicken Margherita Pasta with Side Salad Grilled chicken and penne pasta topped with house-made kale walnut pesto, mozzarella cheese, and tomatoes. Served with a side of tossed Romaine lettuce salad with a sugar-free balsamic vinaigrette dressing. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/be2d28c9-97a5-4f49-b96f-91c76a0c1bb5/IMG_6598.jpg Sample Menu - Winter - Salad: Roasted Sweet Potato Kale Salad with Avocado & Hard-Boiled Eggs Curly kale tossed with spiced and roasted sweet potatoes, avocado, walnuts, pumpkin seeds, and feta cheese, served with a house-made herb and lemon vinaigrette and topped with hard-boiled eggs for added protein. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/716a8ad4-0ce4-4552-9c69-96e7cf901c42/IMG_5787.jpg Sample Menu - Winter - Soup: Italian Wedding Soup Subtly-spiced broth-based soup packed with kale, celery, carrots, pasta, and house-made mini turkey meatballs. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1549dba5-3376-4f0b-b3b3-479f9dd0f34f/IMG_5652.jpg Sample Menu - Winter - Yogurt Parfait with Cinnamon Apples & House-made Granola Vanilla and honey-infused Greek yogurt with cinnamon-spiced sauteed apples. Topped with house-made, refined sugar-free granola prepared with oats, crushed almonds, walnuts, hazelnuts, maple syrup, and warm spices. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/04283a2e-6193-468b-80f5-8376079eb1e7/IMG_4276.jpg Sample Menu - Winter - Dessert: Carrot Cake with Frosting A cake that proves desserts can be decadent without refined sugar! Flavorful, whole wheat cake with raisins, carrots, and fall spices. Both the cake and frosting include a secret ingredient for added flavor and nutrition - Greek yogurt. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg Sample Menu - Winter This service is funded in part by the Kent County Senior Millage. Learn more at www.aaawm.org/kcsm. https://reviveandthriveproject.org/sample-menu-summer daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1719601685114-R5SN4QS7SE94P4C83HSI/IMG_5650.jpg Sample Menu - Summer https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/4d67c1f8-a3d8-4e08-9393-f3f6c1c49001/138647853_223410296100913_8395564378238838494_n.jpg Sample Menu - Summer - Entree: Sweet Potato Black Bean Quinoa Bowl Roasted sweet potatoes with black beans, corn, bell peppers, red onion, and avocado arranged on a bed of quinoa. Served with house-made green goddess dressing. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/2c092fb1-ecdc-464a-a129-6f215869c7a3/IMG_4287.jpg Sample Menu - Summer - Entree: Turkey Black Bean Enchilada Casserole with Street Corn Salad Layers of whole wheat tortillas, Monterey Jack cheese, and house-made enchilada sauce stuffed with cauliflower, bell peppers, black beans, and lean ground turkey. Garnished with fresh cilantro and served with a side of lime and herb-infused street corn salad. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/93f0bc19-58e9-41a0-9697-5c3cd67bfa6c/IMG_9775.jpg Sample Menu - Summer - Entree: Baked Chicken with Smoky Pinto Beans & Collard Greens Spice-rubbed and oven-roasted chicken drumsticks with Southern-style, smoky pinto beans. Served with a side of slow-cooked, flavorful collard greens mixed with onions, tomatoes, and garlic. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e258c1d6-42ce-4f1e-90c6-5fa3797f6e79/IMG_5690.jpg Sample Menu - Summer - Entree: Roasted Broccoli Quinoa & Chickpea Bowl Red quinoa mixed with roasted broccoli, chickpeas, dried cranberries, sunflower seeds, and fresh herbs. Dressed with a house-made maple tahini sauce and served with a side of fresh mixed berries. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/91d81580-91f0-4ff6-b1e0-421417150d52/IMG_5704.jpg Sample Menu - Summer - Salad: Balsamic Cucumber Salad Locally-sourced cucumbers, tomatoes, and roasted red bell peppers topped with a house-made balsamic vinaigrette, black olives, and feta cheese. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/283bf3a7-440b-41b5-980c-419b5cab0b61/IMG_4258.jpg Sample Menu - Summer - Soup: Moroccan Chickpea Soup Vegetarian soup packed with kale, chickpeas, fire-roasted tomatoes, and carrots. Spiced with garlic, cumin, red pepper, cinnamon, and ginger for a flavorful kick. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/841fa92f-dee1-48fa-b805-0ee5c335d5a2/Copy+of+IMG_2250.jpg Sample Menu - Summer - Yogurt Parfait with Pineapple & Roasted Nuts Vanilla and honey-infused Greek yogurt with pineapple chunks for a tropical twist. Topped with cinnamon-maple roasted almonds, walnuts, and hazelnuts. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/f6016df2-ffd0-40f1-b5e3-9a8f9bcf2351/IMG_6601.jpg Sample Menu - Summer - Dessert: Blueberry Chia Pudding Chia seeds soaked in almond milk, honey, and blueberry puree to create a refreshing, light pudding. Topped with fresh blueberries and chopped almonds - the perfect summertime dessert. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg Sample Menu - Summer This service is funded in part by the Kent County Senior Millage. Learn more at www.aaawm.org/kcsm. https://reviveandthriveproject.org/food-philosophy daily 0.75 2026-01-03 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720549754202-0KCZBFK1Q2PVAU5YGAJL/image-asset.jpeg Food Philosophy https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/125faf52-f1a0-46e0-8608-e27248d910e6/IMG_4272.jpg Food Philosophy - Lean and Plant-Based Protein We recognize the importance of protein in maintaining health, especially for those with medical conditions. One-quarter of our meals feature lean meat such as chicken or turkey. However, the majority of our dishes highlight plant-based proteins, including beans, nuts, and legumes. These sources provide essential nutrients while being easier on the body and the environment. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/539807c3-7607-4df8-b876-89c6a573bcbf/IMG_5202.jpg Food Philosophy - Fresh Vegetables Vegetables are the cornerstone of our meal philosophy. We incorporate a wide variety of fresh, colorful vegetables into our dishes, ensuring that our clients benefit from a rich array of vitamins, minerals, and antioxidants. Whenever possible, we source our vegetables locally and organically, supporting sustainable farming practices and ensuring maximum freshness and nutritional value. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e43f579e-f7e8-4544-a613-7a733cde32b6/IMG_4297.jpg Food Philosophy - Whole Grains To provide balanced nutrition, we include complex carbohydrates in our meals, such as quinoa, rice, and pasta. These whole grains offer sustained energy and are rich in fiber, aiding in digestion and promoting overall health. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/2dc23e5a-3a84-4c21-98b3-5e8d94b5a27d/IMG_4241.jpg Food Philosophy - Ingredients We Avoid Our dedication to health extends to the ingredients we exclude from our meals. Revive & Thrive meals do not contain: - Red meat such as beef or pork, which is often associated with elevated risk of chronic diseases. - Saturated fats, known for their negative impact on heart health. - Refined sugars, which are associated with various health issues including diabetes and obesity. - Ultra-processed ingredients, ensuring our meals are as natural and wholesome as possible. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/202473af-993f-4eba-8741-9269839d3746/20200527_155614.jpg Food Philosophy - Our Commitment At Revive & Thrive, we understand that medically supportive meals play a crucial role in reducing diet-related diseases and health disparities, particularly for those facing life-altering illnesses. Our commitment goes beyond just food; we aim to strengthen the health of individuals, communities, and the planet. We are dedicated to exceptional patient care, providing meals that not only meet nutritional needs but also offer comfort and hope. Additionally, we support a sustainable food system, recognizing that the health of our planet is intrinsically linked to the health of our communities. By choosing Revive & Thrive, you are not only opting for nutritious and delicious meals but also contributing to a larger movement towards health equity, environmental sustainability, and holistic well-being. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1aa5e9a1-c70d-4249-ac16-2c2b2046535b/KCSM+logo.jpg Food Philosophy This service is funded in part by the Kent County Senior Millage. Learn more at www.aaawm.org/kcsm. https://reviveandthriveproject.org/group-volunteers daily 0.75 2026-02-25 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720556112998-ZVBXBT4RC0XKFD6PDH0K/IMG_5822.jpg Group Volunteers https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/b4882d17-ca9b-4557-ab01-c5816c41d0f9/IMG_5565.jpg Group Volunteers - Customized Volunteer Events Monthly on Thursday or Friday - Flexible timing Groups of four or more people welcome! Revive & Thrive would love to host your team or group for a volunteer event. Typical activities include: - Deep cleaning our kitchen, including scrubbing our stove and oven, washing the walls, mopping the floors, and making our countertops look like new! - Creating a healthy snack or dessert for our clients - Organizing our packaging area for weekly meal deliveries Group volunteer events must be scheduled in advance, and our monthly schedule tends to fill up quickly. Please contact Program & Operations Manager Alex at alex@reviveandthrive.org or 616-416-1038 to schedule an opportunity for your group. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/0fad7a8a-47c2-49d9-bfab-94c40c8e8c48/IMG_6056.jpg Group Volunteers - Group Packaging Volunteers Wednesdays 3-6:15 p.m. Groups of three to six people welcome! Join our packaging team to label, seal, and organize our fresh, delicious meals for home delivery all over greater Grand Rapids. Along the way, create encouragement cards for our clients and meet other wonderful volunteers who make our meal service possible every week. We require that at least two volunteers from your group stay through the end of the volunteer shift to assist with clean-up. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/cd307494-501b-423a-9c77-dfbaa6c561e4/_X9A7755.jpg Group Volunteers - Celebrate the Harvest Event Volunteers Wednesday, September 23, 2026 | Shifts Available Between 12 p.m.-9 p.m. Support Revive & Thrive’s biggest fundraiser of the year! Volunteer groups are needed to assist with setting up the venue, serving tables during the dinner, assisting with our auction, and cleaning up after the event. Enjoy our chef dinner and help Revive & Thrive share our mission with the community while raising support for our programs. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/70e17c77-70cd-45ae-985a-1726a6ce9c0d/IMG_5526.jpg Group Volunteers - Collect Paper Bags with Handles Not able to join us for an in-person volunteer group event? Consider helping Revive & Thrive by collecting paper grocery bags with handles (Trader Joe’s, Whole Foods, Fresh Thyme, Horrocks, and Family Fare) at your business or organization. Revive & Thrive uses 90 paper bags each week to organize and transport our meals for delivery. Bags can be delivered to the Revive & Thrive kitchen in Grace Episcopal Church, 1815 Hall St SE on Tuesdays and Wednesdays between 10 a.m.-6 p.m. Call 616-606-3314 to arrange a bag delivery. https://reviveandthriveproject.org/our-team-updated daily 0.75 2026-03-05 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/3ae67cb5-b288-47b6-9c59-9a8c6cda81e4/Amy2025.jpg Our Team - Amy Thomas-Mellema | Executive Director Joshua Yang Quisque congue porttitor ullamcorper. Vivamus sit amet semper lacus, in mollis libero. Aenean eu justo sed elit dignissim aliquam. Donec eu est non lacus lacinia semper. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/f360d702-46bb-445b-8fcc-386dac2cd8fe/Mandy2025.jpg Our Team - Mandy Thompson | Executive Chef Peter Turner Phasellus sodales massa malesuada tellus fringilla, nec bibendum tellus blandit. Donec ac fringilla turpis. Fusce at massa nec sapien auctor gravida in in tellus. Aliquam bibendum, turpis eu mattis iaculis, ex lorem mollis sem, ut sollicitudin risus orci quis tellus. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/9bf0ecb9-d1a1-4ed6-bca6-24863f308f04/Skylar2025.jpg Our Team - Skylar O’Donnell, M.S. RDN | Client Services Manager Skylar manages client enrollment, intake, and coordination with healthcare partners. She ensures medically supportive meals meet individual nutritional needs and provides ongoing nutrition education to support client health and outcomes. Skylar began at Revive & Thrive as a GVSU dietetics graduate intern. Skylar holds a Bachelor of Science in Applied Food and Nutrition and a Master of Science in Clinical Dietetics from Grand Valley State University. Her experience across healthcare and community settings has equipped her with expertise in patient-forward dietetic care, wellness programming, and food service operations. Skylar’s First Volunteer Experience: Every year, my family and I would run in the Dash for Difference 5K at Genesys Athletic Club, an all-ages run. We also volunteered at the snack station for the racers. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/e287781c-a99a-4f53-9b7d-c10ad75695dc/Alex2026.jpg Our Team - Alex Crow | Program & Operations Manager Alex drives the strategy and execution of the Teen Chef and Adult Volunteering Programs while creating a smooth and cohesive operating environment. Alex built her career around people, relationships, and community impact. Beginning in banking, she helped others navigate financial decisions while building lasting relationships. That work deepened her passion for advocacy and service, eventually expanding into community leadership and nonprofit involvement. In 2024, she was honored to be named one of Crain's Grand Rapids' 40 Under 40 — recognition she views as a reflection of the communities and teams she's been privileged to serve. Alex’s First Volunteer Experience: At a young age, I volunteered by caring for my neighbors' flowers while they were out of town. That experience instilled a sense of responsibility and sparked an early appreciation for community support and service. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/b7a34cbd-2bfa-4fa9-9da6-a2ed5a665332/Lily2025.jpg Our Team - Lily Wallace | Development Specialist Lily leads comprehensive fundraising initiatives while cultivating donor relationships and building strategic community partnerships. She is passionate about nonprofit development, with a strong foundation in hospitality and community engagement. Lily’s professional experience spans research, customer service, team leadership, and sales, skills that thrive in dynamic, people-centered environments. With a degree in Horticultural Science, she’s cultivated a lifelong passion for nurturing growth, not just in plants, but in communities.  Lily’s First Volunteer Experience: My earliest volunteer experiences were at the Saginaw Soup Kitchen and the Saginaw Children's Museum. As president of my high school’s National Honor Society, volunteering became a regular part of my life and continued throughout my time at Michigan State University. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/641d11a9-5535-45a7-b0e9-ed97413bbc2a/Erica2025.jpg Our Team - Erica Osman | Communications Specialist Erica develops strategic communications and impactful storytelling to advance Revive & Thrive’s mission. She maintains brand standards and creates digital and print content for marketing and social media. Erica brings nearly two decades of experience in branding, graphic design, and marketing, specializing in developing compelling visual stories that connect organizations with their audiences across digital and print platforms. Erica has worked with leaders within the fashion industry and education reform, ensuring every piece of communication meets high standards for accessibility, brand consistency, and audience engagement. Erica’s First Volunteer Experience: As a child, my grandma and I volunteered together at Loaves & Fishes Ministries. We prepared dinner for guests, shared the meal with them, and washed the dishes. These nights taught me the importance of dignity and compassion regardless of circumstance. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/2261bf92-8f26-4e9e-b9d7-0737748bef79/Brittany2025.jpg Our Team - Brittany Hill | Bookkeeper & Kitchen Assistant Brittany oversees financial operations to ensure accurate recordkeeping and compliance while also assisting Executive Chef Mandy with kitchen operations. Brittany holds a bachelor's degree in accounting from Eastern Michigan University. She brings over two decades of accounting and administrative experience, including writing financial reports for grants as a senior accountant at the University of Michigan and serving as an administrative assistant for a seminary. Brittany served on her children's school PTO board and as treasurer on the high school band board. She began as a kitchen volunteer at Revive & Thrive, where her talents quickly made her an indispensable member of the team. Brittany’s First Volunteer Experience: My family volunteered to serve Thanksgiving dinner at a homeless shelter when I was in middle school. Afterward, we celebrated our own fun Thanksgiving at a truck stop, and I remember how good it felt to put others first. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/7b5c3636-b04d-419c-88d5-b76720e03e05/Nico2025.jpg Our Team - Nico Thompson | Kitchen Assistant Nico assists Chef Mandy in managing kitchen operations, including food preparation, supervising kitchen volunteers and teen chefs, and maintaining kitchen hygiene standards. Nico began at Revive & Thrive as a teen chef volunteer and brings a lifelong passion for the culinary arts. She brings kitchen and prep/line cook experience from diverse restaurants across Grand Rapids, and her creativity inspires fresh, innovative approaches to familiar dishes. Nico’s First Volunteer Experience: My first volunteer experience was with the West Michigan Humane Society, and it was a lot of fun because I was able to hang out with animals all day. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/18a14999-e551-4c1f-9c1b-6ae7a24d5f00/Lori2025.jpg Our Team - Lori Wolter | Kitchen Assistant Lori assists Executive Chef Mandy in preparing high-quality meals. She supports food preparation, monitors kitchen volunteers, and guides teen chefs while maintaining kitchen hygiene standards. Guided by her belief that food is among life's most meaningful gifts, Lori pursued her culinary arts degree from the Secchia Institute for Culinary Education at Grand Rapids Community College. She combines her professional training with a genuine passion for nourishing others in her work. Lori’s First Volunteer Experience: As a young adult, I mentored children in an under-resourced elementary school and helped parents with transportation needs. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/9dd774a5-82c9-4847-bc53-fdb7155fab38/Chloe2025.jpg Our Team - Chloe Bowyer | Communications Assistant Chloe supports the communications team in planning, developing, and implementing compelling content strategies across multiple social platforms. Chloe is pursuing her master's degree in clinical dietetics. Her background includes nutritional counseling and brand ambassador work, where she's created content, managed social media, and written blog articles for several major brands Chloe’s First Volunteer Experience: I remember volunteering at my church in grade school, where I helped measure, prepare, and package meals for children overseas—an experience that showed me the impact of serving others and inspired me to continue giving back through volunteering in my adult life. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/4a7c1133-5a8e-4a18-bedf-8d012e47a926/DonnaTefft.jpg Our Team - Donna Tefft Kimberly Gupta Phasellus sodales massa malesuada tellus fringilla, nec bibendum tellus blandit. Aenean eu justo sed elit dignissim aliquam. Donec eu est non lacus lacinia semper. Nulla eu pretium massa. Aenean eu justo sed elit dignissim aliquam. Donec eget risus diam. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/ee277c56-22de-4906-9f2b-e83eceb46556/SueDempsey.jpg Our Team - Sue Dempsey Vice President Sue is senior vice president at Acrisure Business Services at Acrisure, LLC. She is passionate about developing and engaging high-performing leaders and teams, transformation, and metrics-driven culture in operations. She currently leads a 900+ person shared services team across executional accounting, human resource, and service center operations. Sue has diverse experience with West Michigan companies including Kellogg Company, Stryker Medical, and Ernst & Young. She also founded Dempsey’s Frozen Custard with her husband. Sue received her Master’s of Business Administration from the University of Houston, completed her Bachelor’s of Business in Accountancy from Western Michigan University, and is also a Certified Public Accountant. She has advanced education from the Executive Development Program, Integrated Operations Management, at Michigan State University, and Hackett Institute Global Business Services Leadership Training. She served as a board member of SAFE Place and Stars & Stripes Child Care Center and was actively involved in multiple Kellogg Business Employee Resource Groups focused on the development of employees and diversity in the workplace including Women of Kellogg (WOK) leadership team. Sue and her husband Bart have a passion for healthy eating and exercise (Sue is a 15-year cancer survivor) and love spending time with their four children, two grandchildren, and three granddogs. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/4fa7c492-c4db-4fd3-a348-d86b0f4be7db/Julie-VanGessel.jpg Our Team - Julie VanGessel Board Member Julie VanGessel is a dedicated advocate for community empowerment and development in West Michigan, particularly in Grand Rapids. With a background in sales and non-profit work, Julie is driven by her passion for youth development, social justice, and economic progress. She stands as a lifelong advocate for community development and empowerment. In her current role in member engagement at the GR Chamber, her belief in nurturing robust business relationships extends beyond individual enterprise success; it encompasses a broader vision of contributing to regional economic growth and overall well-being. Julie actively contributes to the community by serving on various boards, including the Mary Free Bed YMCA. She resides in East Grand Rapids with her husband John, a Special Education teacher and high school football coach, their four children, and their Goldendoodle, Lou Holtz. The VanGessel family’s deep ties to the community are evident in their engagement in diverse activities, often centered around sports and community work. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/d5dd9851-f127-4b12-907d-029231b0559b/Dr.Puff.jpg Our Team - Michael Puff, MD, FACG Board Member With over 30 years of experience in his medical career, numerous academic appointments, and board certifications, Dr. Puff brings an unparalleled wealth of clinical expertise to Revive & Thrive Project. He is a lifetime proponent of Food as Medicine and feels strongly about the organization’s mission of providing nourishing meals to those facing a health crisis while empowering the next generation. Dr. Puff shared his passion for Revive & Thrive’s mission: "I am a gastroenterologist and have talked about Food as Medicine throughout my career. Diet is huge. It has enormous consequences. I enjoy giving back and appreciate being able to support the work of Revive & Thrive and empower more teens as they learn about healthy eating habits and volunteerism.” Not only is Dr. Puff a passionate supporter, but he can also be found volunteering in the kitchen or in packaging alongside teen volunteers, enjoying the opportunity to connect. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/d7e8d13e-1013-4fa2-8afc-ef613a063e18/JeanneJoppich.jpg Our Team - Jeanne M. Joppich Board Member Jeanne is a project accountant at Nienhuis Financial Group, serving small businesses and nonprofit organizations. In her early career, Jeanne held roles in Information Technology for large manufacturing companies, including Kimberly-Clark Corporation and MagnaDonnelly. She also served in the role of external auditor for large public companies with a focus on internal controls assessments. More recently, Jeanne has held various contract roles with nonprofits and small, family-owned businesses, where she can leverage her skills in accounting as well as systems and process improvement to help these organizations succeed. Jeanne is passionate about the concept of food is medicine and looks forward to ways to educate and assist in that regard. Jeanne enjoys spending time reading, skiing, hiking, and doing anything near water. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/7bbfd93d-5664-4b5a-aae5-f0ecadcdbe4f/DevDreams-Headshots-Burgin2.jpg Our Team - Jeremy Burgin Board Member Julie VanGessel is a dedicated advocate for community empowerment and development in West Michigan, particularly in Grand Rapids. With a background in sales and non-profit work, Julie is driven by her passion for youth development, social justice, and economic progress. She stands as a lifelong advocate for community development and empowerment. In her current role in member engagement at the GR Chamber, her belief in nurturing robust business relationships extends beyond individual enterprise success; it encompasses a broader vision of contributing to regional economic growth and overall well-being. Julie actively contributes to the community by serving on various boards, including the Mary Free Bed YMCA. She resides in East Grand Rapids with her husband John, a Special Education teacher and high school football coach, their four children, and their Goldendoodle, Lou Holtz. The VanGessel family’s deep ties to the community are evident in their engagement in diverse activities, often centered around sports and community work. https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/4b5172ef-24a6-4cd7-97c7-abeaf3fed184/Courtney+Headshot+Horizontal.jpg Our Team - Courtney Schievink Board Member Courtney is a strategic human resources leader passionate about helping organizations achieve their purpose through people. As Vice President of Talent Strategy at AEBetancourt, she partners with executives across industries to design and implement customized human capital strategies that strengthen organizational effectiveness and drive long-term retention. Beyond her professional role, Courtney contributes to the HR community as Director of Workforce Readiness for the Association for Human Resource Management and as Program Coordinator for Forge Connections, a women’s networking group in West Michigan. She also serves on AEBetancourt’s Values Committee, reflecting her commitment to fostering people-centered cultures. Outside of work, Courtney values time with her husband and children, often camping in the warmer months or cheering on the Sparta hockey team from the ice rink in winter. With a personal connection to the importance of healthy eating, her family has experienced firsthand the transformative impact of food and lifestyle choices on overall well-being. She is honored to bring her passion for community health and organizational growth to the Revive & Thrive board. https://reviveandthriveproject.org/donate daily 0.75 2026-03-10 https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/1720558039477-FP2AXUSDNZ9OU77UPG6C/image-asset.jpeg Make a Donation https://images.squarespace-cdn.com/content/v1/52cb1af9e4b06f236b35f608/bc8f4193-35d3-4265-b308-3f62cb4508de/IMG_5366.jpeg Make a Donation - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://reviveandthriveproject.org/nopp daily 0.75 2026-01-19 https://reviveandthriveproject.org/privacy-policy daily 0.75 2026-02-03