In senior living communities, the farm-to-table movement is transforming dining experiences and improving residents’ well-being. By sourcing ingredients directly from local farms—or even growing produce in on-site gardens—these communities are bringing freshness, flavor, and nutrition to every meal.

“Using fresh, local ingredients isn’t just about flavor—it’s about care,” says Chef Tom Farrell, Executive Chef at Trinity Woods. “When we cook with produce that’s just been picked, we’re giving our residents the best in taste and nutrition. It’s a simple way to show them they matter every single day.”

Farm-to-table dining ensures that seniors enjoy seasonal fruits, vegetables, and herbs at their peak, often harvested just days or even hours before being served. The result is not only tastier meals but also better nutritional value, which supports overall health and vitality.

Beyond the plate, this approach fosters a sense of connection—to nature, to the local community, and even among residents themselves. By embracing farm-to-table practices, senior living communities are creating healthier, more sustainable environments that nourish both body and spirit.

“I have developed a business relationship with Green Farm. They are a local farm that is currently selling at the Tulsa Farmer’s Market. We are looking to purchase from other farmers as well, but I want to begin small, so that we are not overwhelmed with produce that doesn’t get served in our restaurants.” said Farrell.