It’s not just the New York Times that is picking up on foodie trends in senior living.
A report this week in the Chicago Tribune details one dining experience made available by local Presbyterian Homes continuing care retirement communities in the Chicagoland area; namely a farm-to-table approach to their menus.
Senior Housing News has written about this trend, and it appears to be lasting, at least according to the Tribune findings.
“Presbyterian Homes, owner-operator of three continuing care retirement communities, is now introducing locally grown, uber-fresh “farm-to-table” ingredients to the menus at its senior living communities in Evanston, Arlington Heights and Lake Forest,” the Tribune reports.
The community’s management says it has implemented a farm-to-table approach as a way to maintain freshness of its dining services, as well as quality. In its experience, it has established relationships with area farms, allowing the communities to receive produce the day it is harvested, thus improving the taste.
“We’re using many heirloom-variety, seasonal vegetables grown not more than 20 miles away. Residents will know where their food is coming from and that we are helping to support small family farms and local economies,” Christopher Moore, regional system chef for Presbyterian Homes, told the publication.
Read the Chicago Tribune article.
Written by Elizabeth Ecker