Slop signals a broken system – why fixing food is leadership’s next test

In aged care homes across Australia, food has long been a lightning rod for criticism – and for good reason. When it comes to texture-modified meals, the stakes are even higher. These meals, essential for residents with dysphagia, are often served in a way that strips away dignity, choice, and nutrition. For senior leaders in aged care, this isn’t just a clinical issue – it’s a leadership one.

A recent LinkedIn post showcasing a particularly grim example of texture-modified food sparked renewed outrage, highlighting an issue that persists despite government efforts, like the 2023 Food, Nutrition and Dining Hotline launched by the Aged Care Quality and Safety Commission.

To unpack this problem and explore solutions, I spoke with Chris Deed, Director of The Pure Food Co, a company specialising in texture-modified foods that meet International Dysphagia Diet Standardisation Initiative (IDDSI) standards and are moulded to resemble their original form.

The problem: Slop on a plate

Texture-modified meals, when poorly executed, can look and feel like a punishment. “If somebody puts that in front of you, would you eat it?” Deed asks, reflecting on the unappealing image that went viral.

Beyond aesthetics, he raises a more alarming concern: “It didn’t look texturally safe. You could see lumps in it, it looked dry. I’d be more concerned about somebody choking on that food before worrying about whether they’d enjoy it or not.”

The consequences of such meals extend far beyond a single bad dining experience. “If you’re getting fed that every single day, you’re not going to continue eating,” Deed explains. For aged care residents, many of whom are already at risk of malnutrition (studies suggest 50–90% are malnourished or at risk) this can lead to dire outcomes.

Weight loss, pressure injuries, falls, and hospitalisations are all linked to inadequate nutrition. “If you can’t get past that first hurdle – does it look appealing enough that they’re actually gonna consume it – you’re in trouble,” he says.

The emotional toll is equally significant. Deed recounts meeting a Queensland resident who experienced “so much anxiety about going to the dining room each day” due to past choking incidents caused by inconsistent textures. “She said implementing [better texture-modified food] had changed her life,” he shares. Poorly presented or unsafe meals strip residents of dignity and turn a daily ritual into a source of fear or resignation.

Why does this happen?

The reasons for substandard texture-modified meals are complex but not insurmountable. Budget constraints are often cited, but Deed dismisses this as an excuse. “The budgets in Australia, they’re not high, but you can serve good quality food to every resident in an aged care facility on the budgets that are there,” he insists.

Instead, he points to systemic issues: lack of staff training, inconsistent processes, and insufficient collaboration across the sector. “There’s no reason in this country that anyone should be getting served that,” he says of the infamous “slop” image.

In-house preparation of texture-modified meals can be particularly challenging. Deed explains that achieving the right texture often involves adding water, thickeners, or potato flakes, which can dilute nutritional content.

“You think you’re getting the right nutrition, but you’re not,” he notes, highlighting a “blind spot” where meals fail to deliver what dietitians planned on paper. Variability in ingredients (like the water content of pumpkins) further complicates consistency, especially in facilities with limited equipment or expertise.

The leadership imperative: Food is not just fuel

Senior executives in aged care must reframe the dining experience as a strategic priority, not an operational afterthought. Poorly presented texture-modified meals aren’t just a kitchen problem – they signal broader issues of governance, accountability, and culture.

Improving texture-modified meals requires a multi-faceted approach, starting with the dining experience itself. “The whole dining experience isn’t just about what’s on the plate,” Deed says. “It’s about the environment you’re in, what happens beforehand.”

Clear menus, educated staff, and engaging discussions about upcoming meals can set the stage for a more normal dining experience. Simple changes, like using vibrant crockery or shaping food to resemble its original form, also enhance presentation and appeal.

Collaboration with dietitians and speech pathologists is crucial to ensure meals meet both nutritional and safety standards. Deed emphasises the importance of consistency: “If you can’t get the texture right and somebody finds it too unsafe to swallow, they’re not gonna get that nutrition either.”

Facilities must invest in training or partner with providers who can deliver reliable, IDDSI-compliant meals. While some aged care homes excel in this area, others lag behind, often due to a reluctance to adopt proven systems. “The systems and processes are here, they’re ready to go, they’re easily implementable,” Deed says, frustrated by the sector’s slow uptake.

Technology and innovation also play a role. Companies like The Pure Food Co create texture-modified meals that are nutritionally dense, safe, and visually appealing, using moulding techniques to make pureed food look like roast chicken or steamed vegetables.

Deed shares a story from South Australia, where a resident who previously refused “slop” cleared their plate after receiving a well-presented meal. “The dietitian was in tears because she knew he was wasting away before,” he recalls. Such outcomes demonstrate the transformative potential of getting it right.

Forward-thinking providers are already treating food quality as a core part of their value proposition – not just for compliance, but for staff morale, resident outcomes, and reputation. As Deed puts it: “This isn’t about luxury – it’s about leadership.”

Addressing malnutrition myths

Malnutrition in aged care is a significant concern, but Deed clarifies a common misconception: “Aged care is not causing malnutrition.” Many residents enter facilities already malnourished due to age-related declines in appetite or protein intake.

“People as they’re aging don’t understand how much protein they require to maintain muscle mass,” he explains. Unlike community-dwelling seniors, whose nutritional status often goes unmonitored, aged care residents are regularly weighed and assessed, making the problem more visible. This underscores the need for texture-modified meals to be nutrient-dense without compromising taste or safety.

To achieve this, Deed advocates for a blend of “science and art.” Dietitians should review menus to ensure adequate protein and energy, while providers must use techniques that preserve nutrition during modification. “If you’re adding artificial thickeners or water, that has the potential to dilute the nutrition,” he warns. Standardised processes, whether in-house or outsourced, can eliminate these variables and deliver consistent results.

A call for collaboration

The aged care sector has the tools to eliminate “slop” from residents’ plates, yet progress is uneven. Deed is baffled by the resistance to proven solutions. “There’s a real wide scope here for aged care to collaborate and share ideas and move faster to eliminate the issues,” he urges

Facilities working with providers like his – over 500 in Australia – demonstrate that safe, appealing, and nutritious texture-modified meals are achievable within existing budgets. “They don’t serve that [slop],” he says. “If they can do it, others could look to that.”

Leadership is key. Acknowledging the problem and adopting best practices, rather than reinventing the wheel, can drive immediate improvements.

Deed also sees potential in extending solutions to in-home care, where demand for texture-modified meals is growing as more seniors age in place.

Food is dignity

Texture-modified meals don’t have to be a source of dread or embarrassment. When done well, they can restore dignity, reduce anxiety, and improve health outcomes for aged care residents.

The path forward involves better training, collaboration, and a commitment to treating food as more than fuel, it’s a cornerstone of quality of life. As Deed puts it, “There’s no reason in this country that anyone should be getting served unappealing blobs of mush.” It’s time to stop the slop and start serving meals that residents deserve.

For boards and executive teams, this is a moment of reckoning. Aged care providers must choose: continue to serve meals that quietly erode dignity, or lead the way with solutions that restore it. Food is dignity – and leadership in aged care starts at the dining table.