Re-usable food delivery containers that can be washed and sanitized save materials and money— Asbury estimates savings at $70,000.


Another successful change at Asbury was


the adoption of reusable to-go containers. As the pandemic ramped up in March 2020, disposable containers became difficult to obtain. Asbury decided to invest in reus- able containers from OZZI. When residents are done eating, they


place their empty container in a re-usable and washable bag and hang it on their doorknob for collection. The containers and bags are washed and sanitized after every use. Mark Whalen, director of dining services,


estimates that the containers saved Asbury about $70,000 in disposables.


KEEPING SOCIALIZATION STRONG Despite the convenience and relative safety of takeout and room service, residents should be encouraged to dine in community venues as much as possible for their social well-being, providers and experts say. Most communities actively encourage residents to continue social dining, while others impose delivery fees for room service during non- pandemic times. Nevertheless, to-go food has become the


preferred dining option for many residents as a result of the pandemic. As senior living communities adapt to


changing conditions and new generations of residents, it’s a fair bet that dining itself will always be a cornerstone of resident experience. After all, it provides more than sustenance to those who take advantage of its social and emotional benefits. “With all the trials and tribulations we’ve


had to contend with over the past two years, we’ve strived to make our dining experience as much of a comfort as possible,” Olla says.


BEST PRACTICES, TIPS, AND TRENDS FOR MOBILE CARTS By Sydney Pollack


Mobile carts became ubiquitous during the pandemic, with associates decorating mobile carts, wearing costumes, and delivering treats tied into holidays or just for fun.


But they were also a great idea before the pandemic and into the future. Between meals, residents may need and welcome some small sources of nutrition and hydration—and a visit to brighten up an afternoon. A mobile cart is a convenient way to bring the friendly effort directly to a resident and to check in with residents in a positive way.


Gordon Food Service shares some tips to keep mobile carts interesting, serviceable, and safe, from its brochure, “It’s Your Move,” available at the gfs.com website.


While Gordon makes specialty mobile carts, the company points out that a community with a smaller budget can repurpose a utility cart or food- service cart spread with a tablecloth or decorated for an occasion. If it is presented with smiles and excitement, it will do the job.


BEVERAGE CARTS • Use thickener as needed to assure safe consumption of fluids.


• Seasonality or time of year is important in choosing hot/cold options.


• Look to fresh fruits and vegetables for flavor inspiration.


• Equip your cart with bulk dispensers, carafes, or portion control containers to make serving easy.


SNACK CARTS • Pre-packaged grab-and-go items have a long shelf life.


• Promote person-centered care with anytime food options.


• Gordon also points out healthier snacks are welcome if they're favorites. Try hummus and pretzels, string cheese, nuts, fruit and dip, granola, or yogurt.


• Snacks made in the community's kitchen, such as muffins or cookies, are another welcome option.


SEASONAL AND SPECIALTY CARTS • Special foods add enjoyment— try an ice cream sundae bar, a wine or happy hour, or a cheese charcuterie board.


• Seasonal foods provide variety and have the appeal of freshness.


• Residents can taste-test foods that may become part of the regular menu.


• Use themes, such as “Wine Cart Wednesday,” “Appetizer Friday” or “Sweet Sunday.”


• Mocktails are a big food trend for 2022--mixing up and garnishing a custom mocktail can provide extra conversation and visiting time and feel special.


FOOD SAFETY REMINDERS • Staying attentive to temperatures in carts—keep hot foods hot and cold foods cold.


• Cold foods should be at 41°F or lower, and hot foods at 135°F or higher.


• Check the temperature of food at least every two hours, and throw away food after four hours in the cart.


• Maintain safe food temperatures by using a cold plate or hot box.


• Cover food while transporting. • Prevent contamination by using disposable gloves to avoid bare hand contact with ready-to-eat foods.


• Clean and sanitize food contact surfaces and storage containers after every use.


MARCH/APRIL 2022 ARGENTUM.ORG 23


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