Meeting the Challenges of Institutional Catering Provision Norman Dinsdale MBA PgCert MIH Senior Lecturer Post Graduate Course Leader MSc International Hospitality Management Professional Master Chef of Great Britain ID: 559926
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Vegan and Vegetarian:Meeting the Challenges of Institutional Catering Provision
Norman Dinsdale. MBA, PgCert, MIHSenior Lecturer. Post Graduate Course Leader - MSc International Hospitality ManagementProfessional Master Chef of Great BritainMichelin RestaurateurFood Service ConsultantDoctoral Researcher
“to regard old problems from a new angle, requires creative imagination and marks real advance in science” Slide2
I hope I die before I get old!Pete Townshend, My Generation. The Who. (aged 20, 1965)Slide3
MotivationPersonal experiencesFamily – Mother, Father & sister in lawfriendsSelfishness
Eldest brother Eddy and Sister-in-Law CarmelaCarmela has lived with dementia for 7 years. Still living at homeSlide4
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.Slide5
MotivationSub-standard Food and Beverage (F&B):FoodHydrationServiceCareSlide6
ObjectivesTo 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 LicenceSlide7
Major Research QuestionsWhat 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?Slide8
Preliminary ThoughtsPeople 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.