A popular meal program at St. Luke’s Health Network is attracting dozens of older adults each weeknight, offering affordable dinners and a chance for social connection across multiple campuses in Pennsylvania and New Jersey.
The Older Adult Meal Program, launched in 2017, provides adults 65 and older with a full meal for $3.99, including an entrée, soup or salad, side dish, vegetable, dessert and a drink. Meals are served at 10 St. Luke’s campuses, with participation continuing to grow.
Even harsh winter weather has not deterred attendees.
“The food is delicious, but the main reason we come is the people,” said retired physician Ralph Shields of Bethlehem. “The friends. We have friends we get to see here all the time.”
His wife, Jean Soloi, added with a laugh, “Do they have a good dessert. I have to get it first.”
At the Anderson Campus in Northampton County, dozens of seniors gather nightly, while participation is similarly strong at other locations, including Geisinger St. Luke’s Hospital in Orwigsburg.
“The food is good,” said 85-year-old Clem Utara of Deer Lake. “The ambiance here, the people, the staff, it just feels nice. I look forward to it, and to seeing everyone.”
Hospital officials say the program is about more than just food. Many ingredients are sourced from the St. Luke’s Rodale Institute Organic Farm, and the initiative is part of a broader effort to support older adults’ health and independence.
Research has shown that social isolation is a growing concern among seniors. A study published in the Journal of the American Medical Association found that about one-third of older adults report loneliness, which can significantly impact overall health.
“This initiative addresses many of the needs outlined in our 2025 Community Health Need Assessment comprehensively – from access, healthy fresh food, to building companionship for community development,” said Rajika E. Reed, Ph.D., MPH, M.Ed., Vice President of Community Health for St. Luke’s. “Along with the adults participating in the meal program, our partners in the community have been overwhelming positive about the benefits of this program, as it serves our senior population – a group frequently missed.”
Participants say the combination of affordability and community keeps them coming back.
“The food is good and it’s good company, but it’s a great value,” said Butch Cutrona of Plainfield Township.
“My daughter-in-law told me about this a long time ago,” said Theresa Rothrock. “I never really thought about coming until one of the friends I have breakfast with said she was coming, so we came. That was two years ago, and we’ve been coming ever since.”
Rothrock said the friendships formed at the meals are a major draw.
“We sit with our friends and we laugh so much,” she said. “People say they want to sit at our table because we’re having so much fun.”
Program organizers say attendance varies by location, with some campuses serving between 60 and 100 meals per day. The Warren campus in New Jersey has reported some of the highest participation levels.
“We get a big crowd, about 20-30 who are regulars every day,” said Ian Russell, general manager for Dietary Administration at the Anderson Campus. “Some of them get here well before we are ready to serve at 4 o’clock.”
Meals are typically served Monday through Friday during late afternoon and early evening hours — including at the Warren campus, where meals are offered from 4 to 6 p.m. — with some campuses also hosting guest speakers on health-related topics.
