Catering


Responsibility (EPR) and the Deposit Return Scheme (DRS) will primarily impact producers and distributors but are reshaping the wider ecosystem. Forward-thinking organisations are


embracing this moment to invest in sustainable packaging, waste reduction initiatives, and circular economy practices. These strategies do not just meet compliance - they also unlock efficiencies, strengthen supply chain resilience, and align brands with growing consumer values. For care settings, sustainability efforts will


increasingly focus on practical measures that align environmental responsibility with operational benefit. These include optimising energy use in kitchens and designing plant-forward menus. Sustainability can support both resident


wellbeing and financial resilience. Reduced meat consumption, use of seasonal produce, and improved stock management are just some of the ways kitchens are aligning nutrition, cost, and climate goals. As Jo Hall explains: “Conscious choices


for a healthier planet are no longer optional. They’re expected by regulators, families, and care residents themselves. The opportunity lies in making sustainability a practical, achievable part of everyday care catering.”


Plant-based momentum One of the most pronounced shifts is the mainstreaming of plant-based diets – a trend increasingly relevant in the care environment. According to Vegetarian for Life (VfL), a UK charity specifically supporting older vegans and vegetarians, over 7,000 care homes in the UK now cater for residents who identify as vegan or vegetarian. VfL actively works to ensure their beliefs are upheld, offering a list of veggie-friendly care homes and training for catering staff to meet these needs. VfL provides valuable guidance and


Food inflation is expected to stay above general inflation this year


training to care homes, ensuring that plant- based meals are nutritious, appropriate, and respectful of residents’ ethical choices. With demand rising for vegetarian and vegan options in later life, it is vital that catering teams are empowered to respond. A balanced vegan diet is naturally rich in


plant-based nutrients and low in saturated fat. For older adults, this can support better digestion and higher energy levels. Plant- based diets are also linked to lower risks of heart disease, high blood pressure, type 2 diabetes, and certain cancers. This type of diet supports healthy cholesterol levels, weight management, improved mobility, and overall cardiovascular health. Plant-based diets produce up to 75 per


cent fewer emissions than diets heavy in meat and dairy. They use less land and water and generate lower pollution. Even the lowest-impact meat has a larger environmental footprint than the most carbon-intensive plant food. Plant-based staples like pulses, oats, pasta,


and frozen veg are affordable, easy to store, and versatile. Many plant-based proteins are not only nutritionally dense but also significantly more affordable than most meat options, particularly red meat, which has contributed heavily to food inflation. An Oxford University study confirms


that vegan and vegetarian diets are the most affordable in high-income countries like the UK, which is a valuable insight for care homes balancing tight budgets. Reducing meat and dairy consumption


is essential for both personal and planetary health. Even partial shifts make a difference.


Technology in catering: insight meets innovation Digital tools are reshaping the way care homes manage foodservice. From automated menu planning and stock control systems to digital ordering platforms, the right tech can reduce admin time, prevent waste, and support compliance. Those care settings who embrace


technology in their catering operations can expect improved reporting, better audit performance, more streamlined procurement, and measurable reductions in food waste and environmental impact.


Food trends: finding relevance in care In the wider catering landscape, food trends are driven by consumer exploration, social influence, and a desire for novelty. In care settings, those trends translate differently, but no less powerfully. What matters is adapting food trends


in ways that make sense for resident health, comfort, and wellbeing. Whether it is functional eating, sensory appeal, or experiential dining, these are opportunities to improve nutrition, spark interest, and create connection. For care caterers, it is about gentle


innovation – using new flavours, formats, or menu structures to engage residents while meeting strict nutritional, operational, and budgetary needs. Hayden Hibbert, allmanhall’s client


relations director and an ex-caterer himself, highlights that: “Culinary creativity in care is about


March 2026 www.thecarehomeenvironment.com 37


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