Foodservice that supports aging in place

As the U.S. population ages, enabling older adults to remain in their homes and communities longer is both a cultural preference and a cost-effective care strategy. Nearly 80 percent of adults ages 65 and older say they want to age in place rather than move into institutional settings, according to a study by Aging and Health Technology Watch.
For foodservice operators working in adult care and senior living, this trend opens opportunities to expand offerings beyond their facility’s dining rooms. Community-based and at-home services can help support nutrition, independence, and wellbeing — while expanding local partnerships for operators. One foundational strategy is partnering with or replicating local home-delivered meal programs. Foodservice Director reports that The Commons, a senior living community in Oklahoma, partners with a local nonprofit to provide mobile meals for seniors in the region. The hot midday meals were available Monday through Friday for $67 a month at the time of the report, and companies could sponsor the program to offset the cost of the meals. Nationally, participation in such programs among adults ages 60 and older has roughly doubled since the early 2010s. Up to 4 percent of these consumers report using delivered meals, according to research published in the Journal of Primary Care & Community Health.
Operators can further adapt by developing flexible menus tailored to common age-related needs. This could include offering higher-protein, easy-to-prepare, and texture-modified dishes, as well as providing shared meals in community spaces, which research shows may boost dietary intake and social connection. Investing in technology for digital ordering, automated delivery scheduling, and nutrition tracking can also bridge the gap between in-facility and at-home foodservice, supporting older adults wherever they choose to live.