Hospital Auxiliary’s fresh food proposal reaches Ministry of Health

In a move that could be a model for hospitals throughout the state the Gundagai Hospital Auxiliary is taking its fight for better aged care dining well beyond the local community, with a resolution calling for freshly prepared, on-site meals for all aged care residents in Multipurpose Services (MPS) across NSW now before the Ministry of Health for consideration. The resolution calls for a move away from meals that are prepared off-site and shipped in frozen before being reheated, with the auxiliary saying that freshly cooked food is not simply about better nutrition, but also about dignity, choice, wellbeing and quality of life for our older residents. Auxiliary secretary Caitlin Smith said the initiative is significant for Gundagai, not only because it is the first resolution put forward by the auxiliary, but because it advocates for change that could benefit aged care residents not just in Gundagai, but right across the state. The resolution, formally submitted to the United Hospital Auxiliaries Association NSW, reads that all MPS adopt and implement the provision of freshly prepared, on-site cooked meals for all aged care residents, as a standard of care aligned with contemporary best practice and person-centred service delivery. Locally, the Gundagai MPS was opened in 2013, and there has not been an on-site cook since. “Every year the United Hospital Auxiliaries Association gives hospital auxiliaries the opportunity to put forward resolutions from feedback they’ve received from the hospitals they represent and raise money for,” Mrs Smith said. “We decided at our annual general meeting last year to put forward a resolution for all MPS to bring back an on-site cook because the meals for our hospital, and in particular for our residents, are prepared off-site. “Concerns were raised that residents weren’t enjoying their meals, with significant amounts of food going to waste because it simply wasn’t enticing.” The resolution was put forward to the auxiliary’s local representative who took it to the regional and then state auxiliary, where it was unanimously supported on both occassions. The Gundagai auxiliary was subsequently asked to present the resolution at a state conference in Wollongong on 22 October, where it was once again unanimously passed. The resolution is currently sitting before the NSW Ministry of Health for consideration. Entry into residential aged care represents a significant life transition, and the auxiliary says it is incumbent upon services to ensure this transition is supported by an environment that upholds dignity, wellbeing, and a sense of home. Food and dining experiences are central to this. The federal government provides a daily funding supplement of approximately $10 per resident, which is intended to support services including meal provision. The auxiliary says this funding could reasonably be directed toward the employment of an on-site cook. Substantial annual payments are also currently made to external subcontractors to provide meal services, and these payments are made irrespective of whether meals are supplied on a given day. The auxiliary says consideration should therefore be given to reviewing and potentially reallocating existing funding toward a more consistent, transparent, and resident-focused meal service model. The NSW Health Multipurpose Services Strategy 2026–2028 identifies key elements of best practice, including enabling resident choice, access to kitchen environments, and the creation of a stimulating, sensory-rich dining experience. Mrs Smith said even the smell of food being freshly cooked within the facility can help stimulate appetites and make mealtimes more enjoyable for residents. “The current model of off-site meal preparation [from Sydney], followed by freezing and reheating, while operationally efficient, does limit these outcomes,” she said. “It limits the choices available to residents and takes away much of the enjoyment of mealtimes, including the variety of food, the smell of freshly cooked meals and the pleasure of enjoying a meal that looks and tastes good. “These things all play an important part in encouraging residents to eat well and enjoy a better quality of life.” On top of that, Mrs Smith said the shared experience of freshly cooked meals supports social engagement, emotional wellbeing, and a sense of community. “For many residents in aged care, meals represent one of the few remaining daily sources of enjoyment, comfort, and connection,” she said. “Ensuring these experiences are of the highest possible quality is not only a matter of service improvement, but also a matter of dignity and respect.”

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