A new UNB study shows Meals on Wheels programs are carrying far more of the province’s aging‑care load than many people realize.
The report was released by the University of New Brunswick’s Healthy Aging Policy Innovation Lab, led by Dr. Catherine Bigonnesse, the Canada Research Chair in Healthy Aging.
The lab said this is the first province‑wide look at how the programs operate, who they serve and the pressures they face.
According to the study, most clients are over 65, and many rely on subsidies to afford meals.
Surveyed organizations delivered an estimated 226,260 to 232,188 meals last year, though the total is likely higher because the data reflects less than half of all Meals on Wheels programs in the province.
Internal figures from Fredericton and Saint John show that those two organizations alone delivered more than 160,000 meals in 2024.
Bigonnesse said in the release that access to nutritious meals is a major contributor to healthy aging, especially for older adults who may struggle to shop, cook or afford food.
“Food is such an essential experience for human beings,” she said. “Access to nutritious meals at all ages, but especially later in life, is a major contributor to healthy aging.”
The report explained that the benefits extend beyond nutrition. Research cited in the document shows that regular meal delivery reduces food insecurity, supports chronic disease management and helps clients remain independent at home.
Volunteers also provide informal safety and wellness checks, which the report says are especially important for rural and homebound clients.
Evidence referenced in the study links these supports to fewer hospital visits and reduced use of emergency departments.
Meals on Wheels representatives who contributed to the project say the collaboration provided valuable insight.
“We are very grateful for the opportunity to work with Dr. Bigonnesse and the Lab,” said Betty Daniels of Meals on Wheels of Fredericton.
Darlene Moore of Community Meals on Wheels Saint John said the research helps guide efforts toward province‑wide coverage.
The report also outlines significant sustainability concerns. Surveyed organizations reported a shrinking volunteer base, rising food and operational costs, limited kitchen capacity and difficulty meeting growing demand.
Most volunteers are between 60 and 84 years old, and many programs operate with only one to four paid staff.
Several organizations also noted gaps in rural service areas, where older adults may have no access to meal delivery.
To address these challenges, the report recommends creating a provincial coordinating body to support collaboration, improve awareness of services and strengthen grant applications.
It also calls for more partnerships with food‑security organizations and standardized data collection through academic collaboration.
Bigonnesse said meaningful policy solutions require working directly with the people delivering services.
Bigonnesse added that the recommendations are designed to help organizations advocate for stable funding and show the role they play in supporting clients’ health and independence.
The report is part of the lab’s broader work to provide accessible data and involve older adults in shaping policies that support independence, social connection and well‑being.
