Preparation, Plating & Service

Preparation, plating, and service are critical stages in the food service cycle that shape residents’ mealtime experience and strongly influence how much food is eaten or wasted. Everyday practices at these points can either support food enjoyment, dignity, and nutrition, or unintentionally contribute to uneaten meals and waste.

• Provide training and encouragement to kitchen staff to creatively use ingredients/repurpose food items
• Provide training to HCA’s on food service
• Ensure protected mealtimes
• Nominate a Maitre d’ for each meal services

Provide training and encouragement to kitchen staff to creatively use ingredients/repurpose food items

Practical training equips kitchen staff with the skills to reduce food waste while improving mealtime experiences and job satisfaction. Learning to creatively use ingredients that are often discarded—like broccoli stems—and safely repurpose food fosters sustainability and variety. Encouraging innovation in meal preparation not only minimises waste but also leads to more diverse and enjoyable dining options for residents. With the right training, every ingredient can have a purpose!

Suggested steps for action:

• Consider creating an implementation plan with key staff
• Discuss changes with staff to ensure they understand what changes are happening and why
• Use training videos provided to run in-house training videos to build staff knowledge on how to repurpose food
• Remind staff to be creative and practice new skills gained
• Create a competition or rewards relating to implementing new skills gained to engage staff and encourage practice change
• Monitor preparation and serving waste to determine the impact of the intervention

Resources to support implementation:

• Implementation planning
• Intervention tracker
• Training videos (Maggie Beer)
• Upcycling prompt poster
• Low-waste menus

Provide training to HCA’s on food service

Effective training is key to reducing food waste and improving mealtime experiences. For Healthcare Assistants (HCAs), targeted training - such as instructional videos - can enhance dining experiences by covering essential skills like table setting, food plating, and meal service. Focusing on choice, positive interactions, and respectful table clearing creates a more enjoyable atmosphere while minimising waste. By equipping staff with the right knowledge and skills, we can ensure meals are both satisfying and sustainable - benefiting residents, staff, and the environment. Training can take many forms. Provision of educational material is important; however, pairing this with opportunities to practice applying the knowledge gained is also necessary. Role-playing bridges the gap between theory and real-world application. By actively engaging in realistic scenarios, staff can practice new skills in a safe environment, reinforcing best practice and boosting confidence. The hands-on approach helps to embed knowledge into long-term memory, making it easier to recall and apply in daily tasks. By simulating real-life challenges, staff can refine their communication, decision-making and teamwork skills, ultimately leading to better outcomes for residents and a higher standard of care.

Suggested steps for action:

• Consider creating an implementation plan with key staff
• Discuss changes with staff to ensure they understand what changes are happening and why
• Use training videos provided to run in-house training videos to build staff knowledge on how to repurpose food

• ·    Utilise role-playing activities to help build and embed new skills.  

• ·    Remind staff to put new skills gained into practice

•   Encourage staff to support each other to remember to implement new learning

•   Monitor plate and serving waste to determine the impact of the intervention

Resources to support implementation:

• Implementation planning
• Intervention tracker
• Australian ages care learning resources - Alis
• Training videos
• Role-playing activities

Ensure protected mealtimes

Allowing residents to determine when they have finished eating a meal is a way that aged care homes can enhance resident autonomy. It also ensures residents have time to finish their meals. Furthermore, it ensures that residents have sufficient time to enjoy the social aspects of mealtimes. Implementing protected mealtimes at the aged care home can help minimise the disruptions of medication rounds and interruptions from staff members.

Suggested steps for action:

• Consider creating an implementation plan with key staff
• Discuss changes with staff to ensure they understand what changes are happening and why

• ·    Use role-playing activities provided to run in-house training to build staff knowledge and help embed new skills

•   Remind staff to put new skills gained into practice

•   Encourage staff to support each other to remember to implement new learning

•   Check in with staff to see what is/not working to see if anything needs to be changed

•   Monitor plate waste to determine the impact of the intervention

Resources to support implementation:

• Implementation planning
• Intervention tracker
• Staff guide
• Role-playing activities
• Poster

Nominate a Maitre d’ for each meal services

A dedicated maître d’ can transform mealtimes into a more relaxed and enjoyable experience. By overseeing meal service, they help ensure everything runs smoothly, accommodating seating preferences, playing resident-preferred music, and fostering a welcoming atmosphere. They can also spot when a resident needs assistance, ensuring that everyone feels comfortable and supported. This simple role can make a big difference in mealtime satisfaction while contributing to a more social and inclusive dining environment.

Suggested steps for action:

• ·    Consider creating an implementation plan with key staff

•   Discuss changes with staff and residents to ensure they understand what changes are happening and why

•   Use role-playing activities provided to run in-house training to build staff knowledge and help embed new skills

•   Encourage staff to support each other as you adjust to a new way of managing meal service

•   Check in with staff to see what is/not working to see if anything needs to be changed

•   Monitor plate and serving waste to determine the impact of the intervention

Resources to support implementation:

• Implementation planning
• Intervention tracker
• Job description
• Role-playing activities