Programs that organizes suppers, lunches or other get-togethers that give community residents an opportunity to meet one another in a friendly and informal atmosphere while sharing a meal. Community meals are generally sponsored by churches, libraries and other local community organizations and coordinated by volunteers.

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Programs that provide hot meals on a regular basis primarily for older adults who may be at risk for nutritional deficits and social isolation without assistance. Congregate meals are often combined with recreational, educational and social activities, and programs may include access to health services and/or information. Some programs are also open to caregivers, spouses and/or adults with disabilities.

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Programs that prepare and regularly deliver meals to older adults, people with disabilities and others who have difficulties shopping and/or preparing food for themselves or travelling to a site where a meal is being served.

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Restaurants, cafeterias and other eating establishments operated by hospitals, senior centres or other organizations or functioning independently which provide reduced-cost meals for low-income people, older adults or other targeted individuals.

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Programs that provides supplementary nutrition in the form of a free or reduced-cost meal at the beginning of the school day for school children. School breakfast programs are usually run by a variety of organizations and are broadly available to children regardless of family circumstances.

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A program that provides supplementary nutrition in the form of a free or reduced-cost meal at noon time for school children. The school lunch program is broadly available to school children regardless of the family's circumstances and is offered to all students on a confidential full-paying, partial-paying or non-paying basis. Funding may be local or provincial.

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Programs offered by churches, restaurants and other organizations that provide meals in a central location for people who lack the resources needed to buy and prepare food. The food may be distributed to people who line up for the meal or may be served to people seated in a dining hall setting, and participants rarely need to establish eligibility for the service.

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