Meals on Wheels partnership automates 24/7 grab-and-go solution

A way to extend awareness of Meals on Wheels of New Mexico has resulted in a win-win-win for the organization, its healthcare partners and local businesses.

Meals on Wheels has been building a network of food and beverage vending machines, all located in Albuquerque healthcare facilities. The units, branded “Forage,” generate revenue for the organization. They also provide healthy snacks and meals for hospital staff and visitors, 24/7. They are typically set up in a high-traffic area, such as an emergency department, or adjacent to the main cafeteria, where nearby seating is available.

The Forage machines are stocked with a variety of grab-and-go prepared foods, packaged snacks, pastries and beverages sourced from local vendors. Signage explains the connection between the machines and Meals on Wheels.

Forage units are typically set up in a high-traffic area, such as an emergency department, or adjacent to the main cafeteria, where nearby seating is available.

“They look great, and they help us rebrand,” says Dennis Plummer, Meals on Wheels of New Mexico’s chief strategy officer. “They are helping make the public aware that we are not just about old person’s cafeteria food.”

So far, eight hospitals have signed up for the Forage machines. Plummer says the organization’s goal is to bring on one new client a month going forward, expanding beyond healthcare to places like fitness centers and factories, where foodservice options are limited.

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Finding local producers is the role of Gaabe Zamora, director of the Forage program. A chef himself, Zamora recruits vendors at growers’ markets and food co-ops. So far, he’s lined up vendors like Little Bear Coffee, Taos Bakes (snacks), Blue Fly Farms (infused sparkling water), Chocolate Maven (muffins) and Three Sisters, a nonprofit collaborative that helps develop budding entrepreneurs (burritos).

The retail products are bought at wholesale. Zamora also uses some of the bulk ingredients to prepare items for the machines, such as salads, salads and pasta dishes.

Photo credit: Meals on Wheels of New Mexico

Photo: The Forage machines are stocked with a variety of grab-and-go prepared foods, packaged snacks, pastries and beverages sourced from local vendors. 

Zamora also handles deliveries with the help of a recently hired team member. Every Tuesday, vendor partners either drop items off at Meals on Wheels’ Albuquerque offices or he picks them up. On Wednesdays, Zamora travels to the hospitals, where he pulls items nearing their expiration and restocks. Anything that can be donated goes to a local homeless shelter.

Forage is essentially a turnkey solution. Meals on Wheels handles stocking, customers access the products using a credit card and no hospital staff is needed. The machines are temperature- controlled, glass-front coolers that can be monitored remotely in case the thermometer spikes or dips. In either scenario, the Forage unit can be locked remotely.

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Zamora can follow the transactions, program “happy hour” promotions according to the client’s wishes and send coupons to customers, who are prompted (but not required) to provide an email when making a purchase. After swiping a credit card, the customer can open the refrigerator and check out products more closely. A searchable digital display provides nutrition and allergen information on the products inside.

The hospitals equipped with one to two Forage machines pay a service fee that Plummer likens to a charge for catering. The machines have been more than welcome by staff members, especially those working on third shift, when the ability to buy something healthy is a godsend.

“They literally applaud when we walk in,” Plummer says.

Meals on Wheels deliberately rolled out Forage gradually, to give it time to work out the kinks in the technology and the product lineup. It also gave the group time to establish a consistent supply chain. The organization explored other clients, such as ABQ airport, but decided the storage and restocking requirements would be too burdensome.

With its focus on provided fresh and healthy choices, “some hospitals were actually a little embarrassed when we started approaching them,” Plummer adds. Before Forage, “the only options in their vending machines were chips and soda.

“This really aligns more with their philosophy of a healthy life,” he observes.