Goddard Chosen for Prestigious Morgan Stanley Strategy Challenge 

The Strategy Challenge team tours the kitchen at the Isaacs Center

Goddard Riverside has been chosen for the Morgan Stanley Strategy Challenge—the financial giant’s flagship pro bono program. 

Now in its thirteenth year, the Strategy Challenge matches high performing Associates and Vice Presidents with nonprofits to solve complex problems. In our case, it’s the intricate job of streamlining and coordinating food distribution across three neighborhood centers and dozens of programs. 

Khristel Simmons, Senior Director of Food and Nutrition Services, is our point person on the effort. She says it’s been an invaluable opportunity to step back and look at the big picture. 

“It’s a chance to take myself out of it for a minute and focus, and have thoughtful conversations that broaden the horizon,” she said. “They come in and show you a different way of thinking about things. And you start to apply it and it makes more sense.” 

The Morgan Strategy team meets weekly with Khristel and her team. As part of their work, they’ve explored all our kitchens and storage areas and probed processes and distribution networks. 

“You have to figure out the capability of each kitchen. Does it make sense to renovate and expand it? Should it be a warming kitchen that reheats food from other locations?” Simmons explained. 

Ending hunger is a goal that unites many of our programs—from Meals on Wheels at our strategic partner, the Stanley M. Isaacs Neighborhood Center, to the snacks served at our Early Childhood Education centers, to the meals at our supportive housing residences.  

“The goal is to provide all the meals needed throughout the organization except for kosher and halal foods,” said Simmons—which will allow us to limit the use of outside vendors, control costs, and tailor foods to individual populations. 

“We’re very grateful to Morgan Stanley for this access to their expertise,” said Rod Jones, Executive Director of Goddard Riverside. “Our community will benefit from the experience they bring to the table.”