For LIFE. For LOVE. For as long as it takes.

Los Angeles, CA   |


Project Angel Food prepares and delivers healthy meals to feed people impacted by serious illness, bringing comfort and hope every day.

Notes from the nonprofit

Project Angel Food is a member of the Food is Medicine Coalition, a national association of medically tailored food and nutrition service providers. In June 2017, Project Angel Food was named "nonprofit of the year" by Office of State Assemblymember Richard Bloom, District 50.

Ruling year info


Executive Director

Richard Ayoub

Main address

922 Vine Street

Los Angeles, CA 90038 USA

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NTEE code info

Human Services - Multipurpose and Other N.E.C. (P99)

Other Food, Agriculture, and Nutrition N.E.C. (K99)

Emergency Assistance (Food, Clothing, Cash) (P60)

IRS filing requirement

This organization is required to file an IRS Form 990 or 990-EZ.

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Programs and results

What we aim to solve

SOURCE: Self-reported by organization

The severity and complications of the critical illness (e.g., HIV, cancer, ESRD) have forced our clients to stop working. Homebound and unable to stand in lines at food banks, they lack the strength to shop and cook for themselves, which places them at greater risk for malnourishment. Many live in remote areas with little access to healthy food or where nutritious food is unaffordable. They require nutritional oversight and medically tailored meals for their recovery—services unavailable at most for-profit home-delivered meals programs or organizations that serve only seniors like Meals on Wheels. Their sole source of revenue is monthly payments from the Supplemental Security Income Program to cover all their costs – including rent. With most on the brink of homelessness, our clients depend on us for their nutritional needs and see us as their safety net. Our food saves our clients from distress and displacement and provides lifeline support to manage their life, heal, and recover.

Our programs

SOURCE: Self-reported by organization

What are the organization's current programs, how do they measure success, and who do the programs serve?

Home-Delivered Medically Tailored Meal and Nutritional Counseling Program

Project Angel Food is the only non-profit in Southern California providing free food and nutrition services to low-income individuals of all backgrounds and diagnoses throughout the entire 4,000+ square-mile LA County region – from South and East LA to Long Beach and rural communities of the Antelope Valley. All of the meals are prepared at our kitchen facility located at 922 Vine Street -- which is centrally located in the County and provides access to our most populated delivery areas.

We partner with 150 health care and social services organizations to promote our medically tailored meal delivery and nutritional services for critically ill clients. Under the care of our registered dietitians, and in consultation with the client’s primary healthcare case manager, each client receives one-on-one nutritional counseling and a specialized designed menu that is unique to their diagnosis and aligned with their personal dietary restrictions. For many clients, the nutritional counseling is life changing, as it will be the first time they are asked about their diet by a healthcare professional.

In collaboration with the client’s case manager, our registered dietitians use lab tests to prescribe clients to one of our thirty-nine meal plan options. This begins with an initial assessment upon enrollment, followed by routine check-ins to monitor progress and revise medically tailored meal plans every three to four months, if necessary.

Meals are prepared daily by our four chefs, all of whom are credentialed professional food managers, assisted by volunteers who we depend on for 80% of our kitchen operations. (Volunteers represent all fabrics of the community - individuals, corporations, small businesses, students/educational institutions, public agencies, nonprofits, health care, entertainment industry, food/hospitality sector, religious institutions, freelancers.) Dishes are flavorful and aesthetically pleasing, made with high-quality ingredients selected by our dietitians that include low-fat proteins to preserve lean body mass, antioxidant-rich vegetables, many grown pesticide-free at our local community gardens, to block the activity of free radicals, and protein-rich legumes to lower cholesterol and assist in blood sugar regulation.

Striving to be as respectful and unobtrusive as possible, our drivers deliver seven-days-worth of meals directly to the client’s household during the same four-hour window each week. Drivers are trained to recognize troubling shifts in physical appearance, including signs of abuse and neglect, and to report unclean, potentially unsafe living conditions. They are also the only human interaction a client may have that day or week.

Population(s) Served
People with diseases and illnesses
Economically disadvantaged people

Where we work

External assessments

Evaluated via the Impact Genome Project (2019)

Goals & Strategy

SOURCE: Self-reported by organization

Learn about the organization's key goals, strategies, capabilities, and progress.

Charting impact

Four powerful questions that require reflection about what really matters - results.

Our goals are to serve all critically ill people in need within the service area, alleviate malnutrition and starvation through our medically tailored meals, and provide nutritional counseling to all clients enrolled in our service.

Project Angel Food intends to be there for any person struggling with a chronic and terminal illness. Our vision is to live in a world where every sick person is fed, nourished and loved.

1) Expand the scope of services we offer to increase the populations served.
2) Ensure financial and programmatic stability and sustainability.
3) Ensure Project Angel Food's brand is known to clients, volunteers, and donors.
4) All people working with Project Angel Food are engaged, valued and respected as our vital human capital.
5) Elevate Project Angel Food into a data driven agency to ensure efficacy of programs.
6) Provide research opportunities that address the social determinants of health, and demonstrate/evaluate impact.

For 29 years, we have prepared and delivered 11.5 million free meals to more than 20,000 Los Angeles County residents. We remain the only non-profit in Los Angeles County with the experience and infrastructure to prepare and deliver medically tailored meals to households throughout the 4,000 square mile regions of Los Angeles County.

Founded in West Hollywood during the AIDS crisis to provide food in the comfort of love to our friends and neighbors afflicted with the illness, we expanded our program in 2004 to tailor our meals to different diagnoses, including cancer, congestive heart failure, kidney failure, lung disease, diabetes, and stroke. In 2007, we moved to our current facility with a 8,000 sq.ft kitchen in Hollywood to double our capacity and reach more people in need. We currently serve 1,400 clients daily and cook and deliver 12,000 meals weekly. We have the ability to double our capacity and reach as we are only utilizing the kitchen for one shift.

*We launched our Medically Tailored Meal (MTM) State Pilot program on May 2018 for Congestive Heart Failure (CHF) Medi-Cal patients. We will be evaluated on the change and reduction of hospital readmissions and Emergency Room department (ED) visits.
*We increased the number of meals served, exceeding our goal of 550,000 meals by 10% to 607,363 meals.
*We increased our administrative and programmatic capacity by hiring a Director of Finance, Bilingual Registered Dietitian, and Community Outreach Liaison.
*Financially- we ended the fiscal year with a surplus of $800,000 and increased our board reserve from $93,000 to $550,000.
*We increased the number of clients served in FY18 by increasing it from 1,200 to 1,300 clients and now are serving 1,400 clients daily in FY19.

How we listen

SOURCE: Self-reported by organization

Seeking feedback from people served makes programs more responsive and effective. Here’s how this organization is listening.

done We shared information about our current feedback practices.
  • How is your organization collecting feedback from the people you serve?

    Electronic surveys (by email, tablet, etc.), Paper surveys, Focus groups or interviews (by phone or in person), Case management notes, Community meetings/Town halls, Constituent (client or resident, etc.) advisory committees, Suggestion box/email, Our executive director and program staff call clients to check and solicit feedback.,

  • How is your organization using feedback from the people you serve?

    To identify and remedy poor client service experiences, To identify bright spots and enhance positive service experiences, To make fundamental changes to our programs and/or operations, To inform the development of new programs/projects, To identify where we are less inclusive or equitable across demographic groups, To strengthen relationships with the people we serve, To understand people's needs and how we can help them achieve their goals,

  • What significant change resulted from feedback?

    We take a holistic approach to our clients wellbeing, so we are constantly integrating the feedback they provide into our services. During COVID we noticed clients were concerned about essentials and a possible service disruption, we responded with 3 weeks of shelf stable meals, PPE, hand sanitizer, and toilet paper. Also, because of COVID, they were feeling isolated and alone so we formed Telephone Angels, a volunteer-client buddy system to stave off feelings of loneliness. With a large hispanic client base, we translated all of our onboarding materials and nutritional guides into English and Spanish, hired more Spanish speaking nutritionists, client service reps, and even increase our Latin-inspired dishes from 17% to 30% to reflect the client culture.

  • With whom is the organization sharing feedback?

    The people we serve, Our staff, Our board, Our funders, Our community partners,

  • How has asking for feedback from the people you serve changed your relationship?

    Philosophically, we operate in service of our critically ill clients; so their voices have always been honored, respected, and sought after in our process. That being said, our serves are free of charge and some clients are reluctant to give feedback because they don't want to 'rock the boat' or seem ungrateful. This is why one-on-one interactions with our drivers and volunteers; anonymous surveys, consultation with nutritionists, and warm "just because' check in calls from our client services team allow conversations to take place that do bring forth feedback that help us improve our meals and our policies.

  • Which of the following feedback practices does your organization routinely carry out?

    We collect feedback from the people we serve at least annually, We take steps to get feedback from marginalized or under-represented people, We aim to collect feedback from as many people we serve as possible, We take steps to ensure people feel comfortable being honest with us, We look for patterns in feedback based on demographics (e.g., race, age, gender, etc.), We look for patterns in feedback based on people’s interactions with us (e.g., site, frequency of service, etc.), We engage the people who provide feedback in looking for ways we can improve in response, We act on the feedback we receive, We tell the people who gave us feedback how we acted on their feedback, We ask the people who gave us feedback how well they think we responded,

  • What challenges does the organization face when collecting feedback?

    It is difficult to get the people we serve to respond to requests for feedback, It is difficult to get honest feedback from the people we serve, It is difficult to identify actionable feedback,



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The people, governance practices, and partners that make the organization tick.


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Connect with nonprofit leaders


Build relationships with key people who manage and lead nonprofit organizations with GuideStar Pro. Try a low commitment monthly plan today.

  • Analyze a variety of pre-calculated financial metrics
  • Access beautifully interactive analysis and comparison tools
  • Compare nonprofit financials to similar organizations

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Board of directors
as of 10/20/2021
SOURCE: Self-reported by organization
Board chair

Jason Ball

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Mark Anawalt


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Anna Robb

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John Sonego

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Mikaela Verstraete


Dr. Jasmine Bowers


Dr. Chris Esguerra


Board leadership practices

SOURCE: Self-reported by organization

GuideStar worked with BoardSource, the national leader in nonprofit board leadership and governance, to create this section.

  • Board orientation and education
    Does the board conduct a formal orientation for new board members and require all board members to sign a written agreement regarding their roles, responsibilities, and expectations? Yes
  • CEO oversight
    Has the board conducted a formal, written assessment of the chief executive within the past year ? No
  • Ethics and transparency
    Have the board and senior staff reviewed the conflict-of-interest policy and completed and signed disclosure statements in the past year? No
  • Board composition
    Does the board ensure an inclusive board member recruitment process that results in diversity of thought and leadership? Yes
  • Board performance
    Has the board conducted a formal, written self-assessment of its performance within the past three years? No

Organizational demographics

SOURCE: Self-reported; last updated 03/09/2021

Who works and leads organizations that serve our diverse communities? GuideStar partnered on this section with CHANGE Philanthropy and Equity in the Center.


The organization's leader identifies as:

Race & ethnicity
Multi-Racial/Multi-Ethnic (2+ races/ethnicities)
Gender identity
Male, Not transgender (cisgender)
Sexual orientation
Gay, Lesbian, Bisexual, or other sexual orientations in the LGBTQIA+ community
Disability status
Person without a disability

Race & ethnicity

No data

Gender identity

No data


No data

Sexual orientation

No data


No data