Community Action Marin services are now available in Marin City thanks to a partnership with the Marin Housing Authority every other Thursday, between 10am – […]
Senior Congregate Meals
As Marin’s population ages, Community Action Marin is providing healthy meals to seniors aged 60 and older at community centers from Southern Marin to Novato. Meals are funded through the federal Older Americans Act, distributed through a contract with County of Marin Aging and Adult Services. With the contract, our Central Kitchen team is helping to ensure that more people across generations who may be at risk of losing their independence have community-based nutrition services available to them.
Congregate meals are available weekdays at four locations in Marin. See our chart with addresses and days/hours when meals are available below. There are no income requirements for participation.
For more information and to make a reservation, call 415.473.4636.
Meals are available for all participants at no cost, but there is a suggested contribution of $3.
We are also providing nutrient-dense meals to seniors at-risk through LifeLong Adult Day Care at 1905 Novato Blvd, Novato, Monday-Friday from 12:00pm-1:00pm.
Food from the Farm
Supported by funders, parents, partners, and community, we are committed to healthy eating and active living for all of us. Our menus include new items that include fresh produce, as well as familiar favorites. Our team of food and nutrition professionals, including a Registered Dietitian, collaborate on our menus and ensure all items are healthy and our meals, balanced. For example, one of the newest breakfast items is banana sushi! This balanced breakfast provides a whole grain (whole wheat tortilla), protein (sunflower seed butter), fresh fruit (banana), and milk. It can be assembled by the children to create a fun and hands-on learning experience with food at our child development sites.
We utilize a curriculum called Garden of Eatin’ to teach children about food, nutrition, cooking, gardening, agriculture, nature, and related topics. Children enrolled in our Early Children and Family Services programs also learn about healthy eating by the example of their caregivers, who model healthy habits, manners, and good choices in the classroom.
All of the hard work that goes into our production farm makes us proud. In 2021 our campus farm at Old Gallinas produced 517 pounds and 27 different varieties of fresh produce. The recent harvest included 15.5 pounds of organic Bok Choy and 4.5 pounds of organic Jewel Tone Radishes! These were delivered to the kitchen and this beautiful produce went right into the meals we served to the children in our programs.
Through a partnership with ExtraFood, a local Marin restaurant owner and chef will be utilizing produce gathered from our Production Farm as well as other locations in Marin, to cook soups twice a week in Community Action Marin’s Central Kitchen. Volunteers will deliver the soup to each of our Children and Family Services childcare centers, as well as to two of our Senior Congregant Meal locations.
Please see the posted calendars at our childcare center sites for the most up to date menus.
Frequently Asked Questions
The children in full-day center-based care are provided breakfast, lunch, and a snack each day. For school-age children who are only with us part of the day (after school) receive a snack. The children in the home-based setting do not receive daily meals, but are provided a meal or snack on socialization days.
We utilize a curriculum called Garden of Eatin’ to teach children about food, nutrition, cooking, gardening, agriculture, nature, and related topics. Each of our Early Childhood Education sites has a garden, which allows for outdoor experiences with growing, exploring, and tasting fresh foods. Children in the program also learn about healthy eating by the example of their caregivers, who model healthy habits, manners, and good choices in the classroom.
We have a team of food and nutrition professionals, including a Registered Dietitian, who collaborate on our menus. We consider cultural acceptability, seasonality, locality, safety, and what is currently growing on our campus farm when choosing what to put on the menu.
We change our menu with each new season; Winter, Spring, Summer. and Fall.