Have you ever wondered how it would feel like when you grow old, and you start feeling the need for more comprehensive care and attention? Well, I’m in my early fifties, and I still don’t think so much about it. But then again, caring for the elderly is a top priority in most societies, because this segment of society will require a lot of attention and supervision, especially when they could no longer fend for themselves due to old age. So, let’s start the ball rolling by looking at the innovations and changes in one major field of caring for the elderly, which is aged care catering.
The Various Challenges That Continue to Hound Aged Care Catering
Like anything else related to caring for the elderly, aged care catering has encountered multiple changes and challenges, most especially over the past two years, during the COVID-19 pandemic.
Apart from adapting to the isolation, and tediousness of dealing with the pandemic, kitchen staff in the homes of the elderly continue to build and create menus which meet both resident and industry standards.
Foremost among the various challenges and concerns that hound the field of aged care catering include the communication gap. Like, the communication gap between catering staff and management is one issue that I still see today. I fact, I have yet to see aged care facilities hosting regular meetings between management and site-level staff like chefs, kitchen assistants, waiters etc.
While most aged care centers do have chef managers or catering managers, these meetings or interactions can actually be a real game changer for both parties to understand or fully grasp the current challenges, and find a solution which benefits both the staff and their patients.
The second major challenge in the field of aged care catering is the inability to adapt to change. Like since most of the kitchen and catering training are done online, sometimes the practicality aspect is taken away. Whole online kitchen training provides flexibility and affordability, site-base training can actually correct or resolve many unidentified issues or concerns.
And of course, it’s not uncommon to hear an aged care kitchen which has staff that do not like change, simply because either the management side has not succeeded in communicating the need, or the right ways to execute the change, or the staff themselves don’t have any knowledge on how this change can benefit them and the residents.
And of course, budget limitations are also one of the most major challenges facing aged care catering. While it’s not necessary to serve pricey cuts of meat and other premium products in the pantry, it is imperative to have the right products, as well as the sufficient amount of products available.
To resolve any budget limitations, the aged care catering’s menu needs to be designed according to the preference of the center’s residents and the available resources in the kitchen, and then allocate the budget to meet these requirements.
Choice Will be A Guarantee, Not an Option
Believe it or not but the Baby Boomers, or the ones who were born between 1946 and 1964, have become the “dining generation” as they are so used to eating a wide array of delicious, healthy, fresh and multi-cultural or global cuisines, especially when dining with friends, relatives and family members.
Thus, the modern aged care facility resident will be accustomed to a lifetime eating of choice (thanks to the Baby Boomers) as they will be eating the food they enjoy at a time that suits them.
This generation of the newly elderly will definitely expect a lot of quantity and variety in the food served to them, while at the same time enjoying their favorites, and having the autonomy to choose to eat what they desire (although this will depend on their current health status).
The aged care providers of the future must also guarantee resident choice, as well as allow flexibility with dining, as these will be factors of consideration before an elderly person selects a facility.
Formality & Nostalgia Will Play a Major Part
Regardless of whether it’s today or in the future, formality and nostalgia will still play a major part in aged care catering. Because food is at the heart of every aged care home, the production, delivery and service of food will definitely punctuate a resident’s day and night.
The environment in which aged care facility residents dine will also have an impact on their meal-time experiences. And of course, majority of aged care facility residents will enjoy dining together, not by their lonesome, and this is likely to remain in the future.
Traditional sit-down meals and snacks at the dining table will still provide an opportunity for connection between aged care facility residents, as many have valued the need to connect after the lonely experiences during the COVID-19 lockdowns.
In fact, the COVID-a9 pandemic has demonstrated the value of in-person connection, which indicates that shared dining will continue for years and years to come. It will be al up to aged care providers to make sure the atmosphere of the dining room is inviting and enjoyable for everyone.
Soups Will Definitely Stay on the Menu
When we often think of “futuristic food, we often assume that old-fashioned meals like soups are going to disappear from the menu. Well, they’re not, especially in aged care catering!
As soups are universally-applicable to every culture and tradition in every country, because they’re easy to eat and are full of nutrients, these are also perfect for aged care facility residents who prefer lighter meals that are full of flavor.
With many soup variants available today, it’s easy to cater to all preferences, cultures, allergy issues, textures and intolerances, as well as meet the nutritional guidelines of aged care facilities.
And of course, as technology improves, it will definitely be integrated into the aged care catering and kitchens. Like for example, software such as SoupedUp will not just be a game-changer for catering in general, but also will become standard practice for elderly care facilities and other providers.