Vegan and Vegetarian Meeting the Challenges of Institutional
- Slides: 8
Vegan and Vegetarian: Meeting the Challenges of Institutional Catering Provision Norman Dinsdale. MBA, Pg. Cert, MIH Senior Lecturer. Post Graduate Course Leader - MSc International Hospitality Management Professional Master Chef of Great Britain Michelin Restaurateur Food Service Consultant Doctoral Researcher “to regard old problems from a new angle, requires creative imagination and marks real advance in science”
I hope I die before I get old! Pete Townshend, My Generation. The Who. (aged 20, 1965)
Motivation • Personal experiences • Family – Mother, Father & sister in law • friends • Selfishness Eldest brother Eddy and Sister-in-Law Carmela has lived with dementia for 7 years. Still living at home
Dignity and Nutrition Inspection Programme • Staff and managers in some homes: • did not always give people a choice of food or support them to make a choice; • failed to identify or provide the support that people who were at risk of malnutrition needed; • did not ensure that there were enough staff available to support people who needed help to eat and drink: • 14% of homes failed to have enough staff to meet people’s needs. • Homes caring for people with dementia, including those with a dedicated dementia unit, were less likely to be meeting the standards relating to respect and safeguarding. • No mention of vegan or vegetarian food.
Motivation • Sub-standard Food and Beverage (F&B): • Food • Hydration • Service • Care
Objectives • To understand the working relationships between the caterers, dieticians, nutritionists and medical staff; • To explore food service delivery methods and quality constructs suitable for deployment within Long Term Care Home (LTCH) catering environments. Hippocrates. Creative Commons Licence
Major Research Questions • What is the current state of care home catering for people living with dementia? • Would the philosophy of Resident Directed Foodservice using a systems approach, assist Caterers deliver a more hospitable, yet cost effective product? • What would be the implications for caterers in providing Resident Directed Foodservice in Long Term Care Homes?
Preliminary Thoughts • People living with dementia (including Vegans & Vegetarians) want to eat when they are hungry – not at fixed times – we need to develop creative and innovative delivery systems; • We need to eradicate the neo-phobia, the resistance to new methods. Need to re-energise. • Caterers, Medical Staff, Dieticians and Nutritionists need to work together much more closely; • The “Care Professionals” need to step back a little and listen to the unheard caterers, chefs and cooks to develop a new paradigm for institutional catering delivery.
