A new ground-breaking approach to mealtime for people with restricted diets, developed by Bolton Clarke’s Hotel Services team, has won the Innovation of the Year – Food award at the 6th Asia Pacific Eldercare Innovation Awards 2018.
The international awards, created by Ageing Asia recognises organisations delivering excellence in senior living, health and wellbeing.
For residents on texture modified diets (minced, moist and pureed food) enjoying mealtime can be challenging.
Bolton Clarke’s hotel services team has been working to find a solution, developing a new technique to create attractive, flavoursome and nutritious food for residents on these diets.
General Manager of Hotel Services Bill Laird said the evidence speaks for itself with residents showing more interest at mealtime since the new meals were introduced at Bolton Clarke’s two foundation sites where the initiative is being led by Chef Manager Loretta Reiken and Team Leader Anna Lovasi.
“The new options have restored the dignity of shared mealtimes, improved social interaction around food and have enabled residents to enjoy their favourite foods again,” Mr Laird said.
“About 20 per cent of residents are on a texture modified diet today with the number set to increase to 60 per cent by 2020, so this new technique will have real outcomes for the nutritional wellbeing of seniors.
“It’s an honour to be recognised on the international stage for this breakthrough. Our Hotel Services team has worked tirelessly to bring this technique to life and ensure its success.”
Bolton Clarke continues to focus on innovation across all service streams to deliver services that make a meaningful difference to residents and clients.
The organisation was also a runner up in three major categories, including Best Home Care Provider, Best Active Ageing Program for the Be Healthy and Active program; and the Best Silver Architecture category for the Fernhill Community Redevelopment in Caboolture, Queensland.