As the demands and expectations of Australia’s rapidly expanding aged care sector evolve, its foodservice offering is ripe for reinventing.

On 29 May 2018, the inaugural Aged Care Catering Summit at ICC Sydney will highlight how to best provide food that is delicious and nutritious to a booming market.

This topical conference will be held alongside Foodservice Australia trade show and feature a vibrant speaker program, as well as networking opportunities with major industry players.

“The Baby Boomers now entering aged care in all its forms are largely educated and sophisticated; many are avid diners and connoisseurs who will not tolerate a foodservice offering that is seen as institutional,” Foodservice Australia event director Tim Collett said.

“At this unique event, you’ll hear from leaders in the industry on innovation, trends, nutrition and how to stay ahead of this changing demographic.”

The Reinventing Aged Care Catering Summit is aimed directly at general managers, catering managers, chefs, facility managers, nutritionists, commercial caterers, consultants, suppliers, and all those working in aged care hospitality. Really it is for anyone involved in catering to these important older consumers. Delegates will hear from industry leaders and experts on how to make changes, big and small, and how to improve their business offering as well as the bottom line.

“This is an important conference for all who wish to ensure healthy, nutritional dining options that meet the demands for our fast-growing ageing population,” said John Casey, National Food Services Manager for aged care provider AVEO, who will be speaking at the summit.

“I look forward to sharing insights from my experience catering for 13,000 residents at 80 retirement communities, as well as gaining new ideas from a great lineup of specialists.”

In addition to John, speakers at the summit will include inspiring industry leaders such as:

Cherie Hugo – Founder, The Lantern Project

Lynn James – CEO, Maggie Beer Foundation

Peter Morgan-Jones – Executive Chef, Hammond Care

Anne Schneyder – Director, Nutrition Professionals Australia.

Topics include central kitchens versus cook fresh, the changing face of the dining room, onsite cafes, nutrition, risk, trends and innovation in equipment and technology.

“All delegates will have the opportunity to ask questions and contribute their thoughts on current industry issues,” said Tim. “It will be a day of sharing ideas, inspiration and practical advice.”