PACE COMMUNITY FOOD CENTER is now open at 477 Park Street, New Bedford, MA.


477 Park Street, New Bedford, MA 02740 

We are open Monday - Friday from 10:00 AM - 2:00 PM.

PACE Food Center serves residents of New Bedford, Dartmouth, Marion, Rochester, Mattapoisett, Fairhaven and Acushnet.

To sign up for our Food Center:

The new location of our food bank opened in 2023.

At our new larger location, people now have access to a full grocery store-style setting. This means that our customers can browse and select their groceries instead of relying on pre-prepared bags. With plenty of shelving and storage space, customers can choose from a wide selection of food items.

Additionally, the PACE Community Food Center provides a comfortable and pleasant indoor atmosphere.

Our goal is to provide our clients with the best possible experience. We look forward to serving our community for years to come. The PACE Community Center receives donations from individuals, farms, local businesses, and the Greater Boston Food Bank distributes them to our clients. The Food Center typically provides about a week's worth of food, including shelf-stable, fresh, and frozen food items once per week.

If you have any questions, please email

To volunteer or donate to this mission, please visit the link listed below.

PACE: Volunteer Donate

477 Park Street New Bedford, MA 02740

Distribution Hours 10:00 AM - 2:00 PM

Brooke L'Etoile, Health and Food Access Director 508-999-9920 X323

Jennifer Medeiros, Food Bank Coordinator 508-999-9920 x333

Number of Residents Served (2021)
Number of Residents Served (2022)
Number of Residents Served (2023)

Weekly Groceries and Recipes

Food Program Coordinator, Jenn provides a corner where clients can find the food items to go along with the recipe of the week!

Smoky Chickpea Vegetable Soup:

This warming, satisfying lentil and vegetable soup comes together in just 30 minutes.
Servings: 6
Total Time: 30 Minutes


  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 large carrot, diced
  • 1 (10.5 ounce) can of diced tomatoes
  • 1 (15 ounce) can of peas
  • ¼ teaspoon smoked paprika
  • 4 cups of Kale (chopped)
  • 4 cups of Cabbage (chopped)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 (10.5-ounce) can of Campbell’s Vegetarian Soup
  • ⅓ cup green split peas
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (10.5 -ounce) can chickpeas, drained and rinsed


1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
2. Add Green Split Peas and cook for 25-30 minutes, add broth or water if necessary while cooking.
3. After split peas are tender, add kale, cabbage, broth, vegetarian soup, bay leaves, chick peas, diced tomatoes, salt, and pepper to taste and bring to a boil.
4. Cover the pot and reduce the heat to a simmer; cook for fifteen minutes.
5. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir.
6. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup.; if you want it a little watery add broth. Ladle the soup into bowls and serve.
7. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

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• Per serving (6 servings)
• Serving size: about 1 1/2 cups
• Calories:322
• Fat:9 g
• Saturated fat:2 g
• Carbohydrates:34g
• Sugar:7g
• Fiber:14 g
• Protein:12 g
• Sodium: 622mg


Sweet Potato and Kale Skillet

This one-pan sweet potato and kale skillet is the perfect meal for busy weeknights. Packed with nutrients and flavor, it's a dish the whole family will love!

1 tablespoon olive oil
1 sweet onion chopped
3 cloves garlic minced
8 oz mushrooms
1 sweet potato cut into ¼-inch cubes
1 bunch kale about 10 stalks, stems removed and chopped

Heat the oil in a large skillet over medium heat. Add the onion, garlic and a pinch of salt
Cut the potato into small cubes so they cook up fast and evenly.
Add the potato to the skillet. Raise the heat and cook until things start to caramelize, about 5 minutes.
Things may start to stick a bit. That's OK. Add about ½ cup of water or chicken stock and scrape the bottom of the pan. This will help get all that flavor up and soften the potatoes.
While the liquid is cooking down, chop the kale and add it to the skillet.
Mix everything together and lower back down to medium heat.
Chop the mushrooms. Add them to the pan and continue to cook until they soften.

Calories: 133kcal Carbohydrates: 22g Protein: 4g
Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g
Sodium: 22mg Potassium: 591mg Fiber: 4g
Sugar: 8g Vitamin C: 38mg Calcium: 122mg
Iron: 1mg



⦁ 1 tablespoon olive oil
⦁ 1 onion (diced)
⦁ 2 cloves garlic (minced)
⦁ 1 can chickpeas (drained and rinsed (16 oz))
⦁ 1 teaspoon Italian Seasoning
⦁ 1 can Diced Tomatoes (14.5 oz)
⦁ 2 cups low-sodium vegetable broth or water
⦁ ½ cup shredded parmesan
⦁ 2 cups chopped kale (about 4 ounces)
⦁ Parsley (for topping)
⦁ Salt (to taste)
⦁ Pepper (to taste)

1. In a large pot or dutch oven, heat olive oil over medium heat. Add onions and let cook until tender and fragrant. Add garlic, Italian seasoning, and salt and pepper to taste.
2. Next, pour in chickpeas and let cook 1 to two minutes. Then add diced tomatoes, vegetable broth or water, and parmesan. Bring to a boil then add in chopped kale. Stir, reduce heat, and let cook until the kale is wilted, about 5 minutes. Serve with a sprinkle of parsley and parmesan.

Use a microplane zester to shred the parmesan so it melts and incorporates into the broth.
Nutrition: see the information.
⦁ Calories: 588
⦁ Sugar: 19.4
⦁ Fat: 21
⦁ Carbohydrates: 73.1
⦁ Fiber: 19.4
⦁ Protein: 31.2
⦁ Cholesterol: 19.2