Commonwealth is ‘bringing
sexy back to senior living’
Broadline partnerships, local creativity, a true farm-to-table program and resident engagement make days a little brighter.
25 August 2025
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Contracts with farms near Commonwealth locations bring a reliable, substantial supply of fruits and vegetables, while supporting local growers.
| Photo Credit: Commonwealth
For residents of Commonwealth Senior Living, mealtime is about much more than nutrition. It’s a touchpoint providing community, creativity and a taste of home. With 35 communities across six states, the organization has reimagined senior dining with a blend of farm-to-table freshness, chef-driven innovation and resident engagement.
At the heart of Commonwealth’s food philosophy is a commitment to scratch cooking. Their teams make everything in-house, from fresh-baked breads, muffins and croissants each morning, to handcrafted desserts.
“This is [residents’] home,” says Bob Raymond, vice president, procurement/dining services. “We’re here 365 days a year serving three meals a day, and we want to make sure each one is both nourishing and enjoyable.”
Commonwealth partners directly with major food producers such as Tyson Foods and Simplot to test and adapt products specifically for senior living, tailoring portion sizes to residents’ needs without sacrificing flavor or nutrition, Raymond says. Rich’s Food Products collaborates on a robust dessert program, while the popular F’real shakes initiative provides smoothies and thickened beverages that are both fun and functional for residents who require modified diets.
Farm-to-Table Commitment
On the farm-to-table front, in Virginia alone, Commonwealth contracts with 47 farms, with a goal of sourcing 85% of produce locally in season. Similar partnerships in Connecticut, Michigan, Pennsylvania and Maryland ensure residents enjoy the freshest fruits and vegetables, while supporting local growers. Menus even highlight the farms by name, which Raymond notes is a point of pride for residents who often recognize them from their own communities.
In Virginia, seafood lovers also take a shine to the Today from the Bay program, which brings in freshly caught fish from Chesapeake Bay and Great Lakes fisheries, typically within 24 to 48 hours of harvest. The initiative has earned statewide recognition from the Virginia Assisted Living Association.
Commonwealth’s Today from the Bay program in Virginia brings in freshly caught fish from Chesapeake Bay and Great Lakes fisheries, typically within 24 to 48 hours of harvest. | Photo Credit: Commonwealth
Growing Freshness Year-Round
To extend fresh offerings beyond the harvest season, Commonwealth introduced Babylon Micro-Farms’ hydroponic growing systems in 28 communities. Residents help select seeds from more than 50 varieties, name the rows after themselves and participate in harvesting greens, herbs and edible flowers that go straight to the table. The program has received national awards for innovation and engagement.
Menus Built by and for Communities
Rather than dictating menus from its corporate office, Commonwealth relies on dining service directors across its regions to develop six tailored menu programs, ranging from Southern-style comfort foods to Great Lakes-inspired dishes. A nutritionist ensures meals meet dietary requirements, while partnerships with US Foods and other suppliers guarantee consistency and quality.
Beyond the food itself, Commonwealth emphasizes presentation and pride. A quarterly “plate presentation” contest encourages staff to showcase their creativity, and winners earn prizes ranging from resort weekends to an annual cruise. Photos of these beautifully plated meals are shared on social media, so residents’ families can get an authentic glimpse into daily life at the communities.
“People often think senior living dining is institutional,” Raymond explains. “We want to show that it’s the opposite. This is restaurant-quality food, served with care and flair. We like to say we’re bringing sexy back to senior living.”
Commonwealth also fosters engagement outside the dining room. At its North Byron, Michigan, location, residents shop at a weekly farmers’ market to choose produce that chefs then prepare using residents’ own treasured recipes, from blueberry cobblers to peach pies. The result is a dining program that blends tradition with innovation and sparks joy and memories for residents—while keeping meals fresh, seasonal, and deeply personal.
A Rewarding Mission
Raymond says senior living dining has proven to be the most fulfilling chapter of his career.
“I’ve worked in restaurants and business dining, but this is where I’m supposed to be,” he says. “We’re not just feeding people; we’re enriching lives, creating experiences and making every day a little brighter.”
A classic like Beef Wellington gets the wow factor going for cooler fall days ahead. | Photo Credit: Commonwealth
Source: FoodService Director
