Michael: Sustainability in senior living dining is incredibly important, especially with our fiscal responsibility and ensuring we are protecting the integrity of the food products we utilize and prepare. In senior living, poor forecasting and lack of food waste recording can lead to long-term financial losses and a negative environmental footprint. Engaging the entire dining and service teams also helps create a more effective operation and reduces waste.
Megan: I agree, watching all aspects of where food is being served and getting all dining team members involved gives them purpose and allows a level of accountability in the operation around how we manage and serve food. Tracking waste also helps with menu adjustments to better meet our customers’ needs and satisfaction.
Michael: Yes. It wasn’t always top of mind, but it’s gaining more attention. Sharing food waste data and demonstrating its impact on the bottom line has opened the door for meaningful conversations around sustainability.
Megan: Where I see sustainability in senior living dining trending is more requests to incorporate plant-based or plant-centric options in our menus, even in skilled nursing. These meals provide well-balanced nutrient dense foods to meet their nutritional needs as they manage chronic health conditions to support healthy aging.
Michael: Buffets and overproduction are significant sources of food waste. Buffets, while popular, often result in large amounts of uneaten food that cannot be repurposed. Overproduction and over-portioning also contribute to waste, as excess food often ends up being discarded. Over ordering can lead to food naturally wasting away in a cooler.
Megan: I agree, over portioning. Filling pitchers with juice or other beverages that are then thrown out after the meal. Pre-plating or pre-pouring to anticipate resident needs often backfires when preferences change. Knowing a resident’s actual order before plating can significantly reduce waste.
Michael: Accurate tracking and forecasting of food consumption by using production reports and pre-service meetings to monitor food quantities is crucial. At CCL, implementing Waste Not 2.0, a tracking system for food waste, helps track overproduced or expired food, providing valuable data to improve future planning. I’ve seen improved engagement from staff when they physically see the waste bins and make the connection of how waste impacts our business.
Efficient menu planning is also essential to ensure ingredients are used effectively and not wasted. Remain flexible in the menu development process and plan ahead. This is especially important if a special ingredient needs to be repurposed into something else, like a soup or stew, for the next day. Just make sure it’s included in the recipe to do so.
Megan: And involving culinary team members and managers to do daily rounding in the kitchen to go through what products need to be utilized.
Michael: Ventless cooking equipment and sous vide technology support small-batch cooking and better portion control. Even tools we already have, like Point-of-Sale (POS) systems, can help track what’s actually being ordered and guide smarter production. For example, a community used to prepare 90 chicken parmesan meals based on census numbers. Once they started using POS data, they realized they were only selling 62. The next time they made 60—and had zero waste. That’s the power of real-time data.
Megan: Even tracking weight trends and meal consumption in electronic health records can highlight waste patterns, especially in higher levels of care. Food committee meetings are another valuable tool—they help us understand what residents actually want, which informs menu planning and reduces waste. Educating all staff, including caregivers, on menu options also helps prevent assumptions that lead to incorrect meals and unnecessary waste.
Michael: The shift towards paperless kitchens is a significant step forward. Digital recipes and temperature tracking systems provide quick access to information, ensuring consistency and reducing paper waste.
Megan: Tablet-based ordering can eliminate paper tickets and reduce waste further. I’m also seeing more communities shift from heat-and-serve models to fresh, small-batch cooking, which increases flexibility and minimizes waste.
Michael: Ventless quick-cook ovens are game-changers. They allow consistent, high-quality cooking in satellite kitchens without needing large equipment. Instead of reheating food, you can prepare a fresh piece of fish in minutes—this is where we’re headed.
Michael: There’s a growing demand for plant-based meals among residents. This trend aligns with the broader movement towards healthier and more sustainable eating habits. Partnering with local farms and produce companies to source fresh, organic ingredients is crucial. This practice supports local agriculture and reduces the carbon footprint associated with food transportation.
Megan: I’m seeing a shift from traditional “meat and potatoes” menus toward more globally inspired, plant-forward options like Mediterranean cuisine. These meals support both resident health and environmental sustainability.
Michael: We’re using updated cooking techniques—where we used to menu dishes with heavy sauces, now we’re focusing more on baked or sautéed items. Resident preferences are evolving, and our menus are evolving with them.
Megan: It all ties into the larger wellness trend—residents are more focused on food that supports healthy aging. Using healthier cooking methods is key to moving this trend forward for today’s residents and future generations.
Michael Troehler has devoted many years to mastering the culinary arts. Growing up in the Midwest, he discovered his passion for cooking at an early age, inspired by a culinary instructor who provided hands-on knowledge of fundamental cooking techniques. After earning a degree in Culinary Arts from Kendall College, Chef Troehler had the privilege of working in esteemed restaurants, country clubs, and hotels. His unwavering commitment to excellence is reflected in his philosophy: never take shortcuts and always strive to serve the best meal possible, regardless of the setting.
Michael believes in showcasing fresh ingredients and blending new and traditional cooking techniques to create dishes that tell a story and leave guests with unforgettable dining experiences. He is dedicated to mentoring and inspiring the next generation of sous chefs and chefs, ensuring they are well-prepared to advance in their culinary careers.
Megan Rhodes’ journey in nutrition and wellness began on an Indiana farm, where her experiences as a 4-H member and travel volleyball player sparked her passion for food and nutrition. With 13 years of experience as a Dietitian, Megan finds fulfillment in guiding individuals on their food choices and overall health.
As a Director of Nutrition and Wellness for CCL Hospitality Group, Megan specializes in longevity, connecting with seniors and mentoring fellow Dietitians. Her role involves daily opportunities to innovate, communicate, and improve the lives of seniors, making every meal a celebration of health and happiness.
