Catering
The power of fresh produce: fuelling health, happiness, and sustainability
Jayne Howard, care specialist at Creed Foodservice, explains the many potential benefits of using fresh, seasonal produce in care home dining
Care home dining is undergoing a quiet transformation. Food is no longer just about nutrition and compliance – it is central to residents’ wellbeing, engagement, and quality of life. At the heart of this shift should be fresh produce, which can deliver a powerful combination of health benefits, sensory enjoyment, and environmental advantages. High-quality, seasonal fruit and vegetables have the power to uplift and improve residents’ meals immeasurably.
Health benefits: nutrition, hydration, and gut health While frozen fruit and vegetables have their place, fresh produce is nutritionally superior. It retains vitamins, minerals, and antioxidants, supports immune function, and provides soluble fibre that aids digestion and gut health. Given that nutrition and hydration are closely linked, and are both an essential consideration for residents’ diets,
finding ways to incorporate as many fruits and vegetables into daily dishes and drinks as possible is key. Smoothies and soups can help residents
meet their fluid and nutrient needs naturally without the need for added supplements and fortification. Smoothie stations as part of the breakfast offering are an excellent way to encourage residents to incorporate this into their regular routine. A simple illustrated menu of popular combinations is a great way to give residents the confidence to make their own, fostering independence, too. Chunks of anti-inflammatory ingredients like fresh ginger and turmeric which can be blended into other fruit and vegetables offer added health benefits. Soups that feature seasonal British
ingredients work well and are a cost- effective way of using fresh produce. Every part of most vegetables can be used, from root-to-shoot. Take pumpkin as an example,
if the skin is soft enough it can be left on and roasted, reducing prep time and adding texture. While the pumpkin seeds can be toasted in oil and spices and used as a crispy, textured topping. Using fresh produce simplifies menu
planning for multiple dietary requirements and offers flexibility to accommodate a range of needs. Not only can most fresh produce be eaten by the majority of those with allergy-restricted diets, it also allows chefs and kitchen staff to create texture- modified dishes, and culturally appropriate options, all without compromising taste or nutritional value.
Transforming the dining experience While improved nutrition through increased consumption of fresh fruit and vegetables is a given, the impact fresh produce can have on the sensory appeal of meals is perhaps
February 2026
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