Since 1974, Meals on Wheels America has hosted senior nutrition program leaders from across the country for quality networking, inspiring keynotes designed to connect and align, and comprehensive learning.
Shannon Draayer, executive director of community nutrition for WesleyLife, attended this year's conference in Baltimore — Meals on Wheels America's 50th! —and returned inspired.
"It was energizing to be connected with leaders across our country who are all a part of a network of providers serving the most in need in our community," Shannon says.
Shannon says she was especially able to add value to the conversations she participated in by sharing about WesleyLife Meals on Wheels' venture into hydroponic food production. The Prairie Meadows Hydroponic Farm, the nation's only hydroponic operation affiliated with a Meals on Wheels program, is located on the WesleyLife Meals on Wheels campus and will produce an estimated 20,000 pounds of leafy greens and herbs every year.
"It was empowering to share with others about the investments we're making in advancing the nutrition of our meals," Shannon says, adding that the hydroponic greens have embellished not only client meals in the past several months, but meals for WesleyLife's Communities for Healthy Living and the general public as well.
The Meals on Wheels campus, located near Drake University in Des Moines, opened its doors late last year, replacing a decades-old, structurally deficient campus in the Sherman Hill area of Des Moines. Through philanthropic generosity, WesleyLife acquired the former Drake School of Education and redeveloped it into a new headquarters for Meals on Wheels.
The campus features a state-of-the-art commercial kitchen that assist with the preparation of hundreds of meals, which are then delivered each weekday by team members and volunteers to older adults and military veterans of all ages throughout Central Iowa. Weekend meals are also available upon request.
In addition to the hydroponic farm, the 5,000-square-foot campus also features Polk County Generations Hall, a collaborative space where multiple generations can connect, and Hugo's Wood-Fired Kitchen, a free-standing Mediterranean-inspired restaurant owned and operated by Table 128 restaurateur Lynn Pritchard.
As the need for meals continues to grow, Draayer and her team say it's important to continue to network with other Meals on Wheels operations to gather input on serving customers with more specifically defined needs.
"It was really useful to hear how other programs are supporting supporting culturally and medically tailored meals and multiple options through cold and frozen meals," Shannon says. "As we evolve, we'll be sharing more about plans for a changing and evolving market as well."
If someone you know is having trouble shopping for or preparing meals, WesleyLife Meals on Wheels may be able to help. Call Pam at (515) 298-5661 or email her; she can help you determine if meal delivery is a good option. And if you're able, donate to assist with meal costs; as little as $10 will more than pay for a hot meal for an older adult or military veteran in Central Iowa.
