Hold the judgement, pass the sauce: Why aged care food isn’t always fancy

When the Bega District News published an article last week titled “Inside aged care: What our elderly Australians are eating”, it set off a ripple of outrage online. A single image of a sausage in white bread, served to a resident in an aged care home, was all it took to spark headlines, criticism, and hand-wringing about standards in the sector. 

It’s not the first time. Over the years, aged care food has been a lightning rod in the national debate — from revelations in the Royal Commission about low food budgets (an average of $6 per resident per day), to exposés in national media showing unappetising or nutritionally inadequate meals served in some homes.

However, amid the media storm and public commentary, one question often gets overlooked: what do older people actually want to eat?

Older palates, real preferences

Ask any aged care chef what meals residents ask for most, and you’ll rarely hear “quinoa salad” or “deconstructed laksa.” What’s more likely? Sausage rolls. Toasted sandwiches. Apple crumble. Maybe even a simple bowl of Weet-Bix with warm milk.

As we age, taste buds dull, appetite shrinks, energy needs decline, and chewing or swallowing becomes more difficult. Many older adults tend to gravitate toward foods that are easy to eat, comforting, and familiar. And yes, sometimes that means a sausage in bread — an Aussie BBQ classic that evokes memories of weekends at the footy or Bunnings.

Critics may see low-cost food as undignified. But food is deeply personal. Dignity isn’t found in how fancy a plate looks — it’s found in choice, flavour, and the joy of eating something you actually feel like.

Nutrition isn’t the only goal

None of this is to excuse subpar care or underfunded kitchens. The aged care sector still faces real challenges with food budgets, staffing, and access to qualified cooks and dietitians. In fact, several homes have made headlines for raising the standard, from planting kitchen gardens to redesigning menus around resident feedback.

But there’s a danger in assuming that nutrition must always trump preference. Good care isn’t about imposing a perfect diet — it’s about co-designing meals with residents, offering variety, and meeting people where they are.

So… what’s on the menu, really?

As we reimagine aged care for a new generation, we need to expand the conversation. Yes, food must be fresh, safe, and nutritious. But it should also be nostalgic, satisfying, and something residents want to eat.

If that means offering a sausage in bread on a sunny afternoon? So be it.