Jo Cleary, Quality Outcomes Advisor, Dining Experience Specialists

Abstract:
If you think your residential aged care meal service will be more of the same in 2020 and beyond, think again!
A global look at what is trending in food in aged care.
Potential residents turning their back on traditional large “luxury, 5-star resort-style” facilities being built. Boomers already using existing innovation and will drive enabling technology to ensure they maximise their health and capability independently.
However increasing chronic disease and comorbidity means consumers forced into care with severe cognitive or physical conditions or both.
Accommodation increasingly varied with residents choosing to stay with mates or those with similar interests in clusters in the community (big and small) with services on call, including specialised food, labour, health, care.
For too long we have seen 30-40% waste of food through “murdered” meals being prepared too far from the dining room. This leads to waste and unnecessary supplements residents are quickly averse to.
A snapshot through the meal service of the future will include:
• Onsite mini farms growing food and providing to facility and community kitchens – an additional source of revenue.
• Residents actively participating in growing, preparing, cooking and serving meals to the best of their ability.
• Meals beyond the fence – blurring the boundaries of who is fed and where.
• Ultrapersonalisation for all residents.
• Staff recruited for and trained in digitalisation, robotics, equipment utilisation to manage the meal service.
• Normalising gastrophysics, culinary DNA, neurogastronomy, nutrigenomics into the diet and care plan.
• Extending the menu to include meat-free meat, dairy-free dairy, lab grown food, 3D cooked and printed components.
• Dining room kitchenettes becoming “finishing centres” for cooking delicate items, bringing food to temperature, plating and garnishing to deliver exquisite meal experience for all.
• Innovations like“hot fridge” food stations that keeps all textures of food hot, safe, appealing and nutritious for weeks allowing nutritious meals 24/7.
• Meal experience enhanced through VR, AR, DR to utilise all senses.
Blurred labour with Circle of Social Support (CoSS) extended to family, businesses, retirees, mums, volunteers, students, sports clubs who drop in, sharing their time, passion, hobbies, knowledge.
Challenges – security, safety, health risks, falls, ACFI, infection control, abuse, revenue, labour.
Benefits – quality of life, higher Nutritional Quotient, less waste, less hospital visits, maximise resources, high-value labour and $, happier, earn income, reduce behavioural issues, restraints, medication, supplementation, collaboration and codesign, utilise skills and talents.

Session: 
Day 3, 11:30am – 12:00pm – New Food Concepts for a New Elderly Generation

Biography:
Jo is an Aged Care Strategic Advisor, Facilitator, Consultant and Change Agent with a broad and diverse background. Previous roles have taken her worldwide, including working with physicists, doctors and innovators in Russia, China and Germany.
Jo collaborates with Aged Care Providers to optimise and innovate the meal service to increase resident satisfaction, better manage costs and improve systems & processes. Jo reviews the increasingly complex meal service end to end to make the invisible visible and guides strategic direction. She finds hidden waste, hidden costs, hidden resources and hidden opportunities.
A poor meals and dining experience can lead to malnutrition, a major issue resulting in risk of falls, illness, injury, reduced quality of life and premature death.
Jo’s talk will include global thinking on the future of food as it relates to care. Seriously, she will challenge your thinking!