Derrick and Krystl came to the free noon meal for the first time on a beautiful March day and sat down to eat baked chicken, wild grain rice and carrots.
The couple moved to Lebanon so Derrick, a veteran, could be closer to the Lebanon VA Medical Center.
“It’s very helpful,” Krystl said of the meal.
Derrick noted it’s his first warm meal in about a week.
“It gives me a little bit of hope,” he says.
Lebanon County Christian Ministries just rolled out a revamped free noon meal menu that aims to provide more nutritious meals made from scratch.
Did you know $50 a month will provide 25 meals in the free noon meal program? You can help people like Derrick, Krystl and Nancy’s family ensure they have a nutritious meal each day.
The couple moved to Lebanon so Derrick, a veteran, could be closer to the Lebanon VA Medical Center.
“It’s very helpful,” Krystl said of the meal.
Derrick noted it’s his first warm meal in about a week.
“It gives me a little bit of hope,” he says.
Lebanon County Christian Ministries just rolled out a revamped free noon meal menu that aims to provide more nutritious meals made from scratch.
Did you know $50 a month will provide 25 meals in the free noon meal program? You can help people like Derrick, Krystl and Nancy’s family ensure they have a nutritious meal each day.
| LCCM will utilize Food and Supply Source’s nutritional menu planning, developed by staff dieticians that follow reputable nutritional regulations to develop customizable, high-quality menus for nonprofits. “It’s important for us to continue adapting to the needs of our guests and to be able to have a complete understanding of what we are providing,” said Maria Fischer, Director of Food Programs at LCCM. The free noon meal program serves an average of 124 meals per day, and is led by LCCM noon meal coordinator Heather Kumler, who works with an array of volunteer groups throughout the year. |  |
In 2022, 73% of free noon meal guests reported having one or more chronic health conditions, according to a survey by Penn State Health.
Of those who said they had a chronic illness, 49% have high blood pressure, 34.7% have diabetes, 28.6% have high cholesterol, 18.4% have heart disease, and 32.7% answered ‘other.’ Additionally, 47% said they have been diagnosed with a mental illness.
Furthermore, a 2025 Wellspan Health analysis found that 71% of Lebanon County residents surveyed were considered overweight or obese.
“We want to provide higher quality nutrition for our guests in a way that is measurable so we can look across a week and actually measure the variety of fruits and vegetables served in a week,” Fischer said. “And we want to cook more meals from scratch and are looking to use as many whole ingredients as possible.”
Fischer gave the example of having an easy mashed potatoes recipe that uses minimal ingredients that can be provided in increments of 25-150 servings.
The 8-week cycle menu will roll out in April and features other menu items such as chili and rice with salad, soup and salad, and shepherd’s pie.
Nancy, a mother who has been coming to the free noon meal for years with her children, called the chicken, rice and carrots “delicious” and “well-seasoned” as they were finishing their meals.
Nancy eats regularly at the meal to promote the program to friends and family who may be hesitant to try it out, and often refers people she sees on the street who may need a hot meal. It also gives her a chance to relax.
“It gives me a break and gets me out of the house,” she said. “And all the volunteers you have here are so respectful, honorable and good.”
Of those who said they had a chronic illness, 49% have high blood pressure, 34.7% have diabetes, 28.6% have high cholesterol, 18.4% have heart disease, and 32.7% answered ‘other.’ Additionally, 47% said they have been diagnosed with a mental illness.
Furthermore, a 2025 Wellspan Health analysis found that 71% of Lebanon County residents surveyed were considered overweight or obese.
“We want to provide higher quality nutrition for our guests in a way that is measurable so we can look across a week and actually measure the variety of fruits and vegetables served in a week,” Fischer said. “And we want to cook more meals from scratch and are looking to use as many whole ingredients as possible.”
Fischer gave the example of having an easy mashed potatoes recipe that uses minimal ingredients that can be provided in increments of 25-150 servings.
The 8-week cycle menu will roll out in April and features other menu items such as chili and rice with salad, soup and salad, and shepherd’s pie.
Nancy, a mother who has been coming to the free noon meal for years with her children, called the chicken, rice and carrots “delicious” and “well-seasoned” as they were finishing their meals.
Nancy eats regularly at the meal to promote the program to friends and family who may be hesitant to try it out, and often refers people she sees on the street who may need a hot meal. It also gives her a chance to relax.
“It gives me a break and gets me out of the house,” she said. “And all the volunteers you have here are so respectful, honorable and good.”