Farm-To-Table Dining Approach for Senior Living

Eating “local,” courtesy of regional farms, suppliers, and nearby farmer’s markets has been one of the biggest recent movements in the food industry. It’s not unusual to see which local beef farmer provided the steak on your restaurant menu. Much like the organic and natural food trends, accessing local food sources has become more affordable, allowing big institutions like the senior living industry to participate.

Residents are benefiting from this new farm-to-table dining experience.
The dining component of senior residences has taken on a much bigger role, particularly for those potential residents evaluating a senior setting and interested in healthy, gourmet, and creative food options. The senior living company, Northbridge Communities, has made a commitment to the local food concept, but is making it a major focus of their Wayland, Mass. location, Carriage House at Lee’s Farm.

According to SeniorHousingNews.com, the farm-to-table approach incorporated at Carriage House has the dining service director and chef operating on a local producer-centric calendar.
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