Our goal is to provide foods with the highest level of nutrients to our critically ill clients, maximizing the role of nutrition in their fight against illness.
Our Abundance Initiative has elevated our approach to nutrition care for the critically ill by increasing access to fresh produce and other local foods.
Through partnerships with local farms, purveyors, and food rescue groups, we receive fresh food that remains unsold or left in the fields.
The nearly 60,000 pounds of donated produce we receive each year allows us to provide our clients with beautiful meals made with local produce and reduce food waste.
Thank you to our generous partners: Boston Area Gleaners, Community Harvest Project, Cranberry Cove Farm, Daily Table, Food for Free, Land’s Sake Farm, Lovin’ Spoonfuls, Plainville Farm, The Farm School, The Food Project, and Volante Farms.
By purchasing weekly shares of a farm’s crop (Community Supported Agriculture), our neighbors are supporting local agriculture and reducing their carbon footprints. At the same time, our sick clients benefit because we receive 5% of the proceeds from the shares and all of the farmer’s surplus produce for our meals program.
Sign up for the CSAOur neighbors can pick up dayboat fish weekly provided by the Gloucester Fishermen’s Wives Association and Cape Ann Fresh Catch. Extra fish and shares that are not picked up are generously donated to help feed our critically ill clients.
Sign up for the CSFOur on-site herb garden is filled with a variety of herbs that our kitchen and job training program use regularly. This year we’ll plant thai and Italian basil, parsley, rosemary, and cilantro. Incorporate more herbs into your cooking at home and try a dish from our recipe collection.
Our RecipesDuring the growing season, we receive pallets of fresh produce donated by local farms. Hear what our chefs enjoy most about cooking with local ingredients.
Meals Made with Local Foods / 2016
Community Servings has achieved high ratings by GuideStar & Charity Navigation and is an accredited FIMC Member.
