The NACC
The National Association of Care Catering (NACC) unites, supports and represents everyone working in and associated with catering in the UK care sector. It is recognised as a respected source of information and opinion for the dynamic and growing area of care catering (www.thenacc.co.uk).
Members are at the frontline of care catering, overcoming challenges and pushing boundaries to deliver excellence and innovation daily. The sharing of best practice is actively encouraged and essential to inspire new ideas and approaches.
Spring Seminar speakers
In March, the NACC hosted their South East region Spring Seminar at the Creed Food Services Demonstration Centre in High Wycombe.
The event showcased some great examples of progressive care catering, and influential speakers included:
- Philip Shelley, NHS England: Driving a Sustainable NHS
- Amanda Woodvine, Vegetarian For Life: Good Care for Vegetarians & Vegans
- Samuel Mort, Care UK: The Secrets of a Modern Menu Unlocked
Presentations from Leni and Adrian
Head of Catering Services at Nellsar, Adrian Silaghi, and I were also delighted to be speaking at the event. I spoke about encouraging appetite with a focus on the holistic dining experience. With the resident at the centre of the mealtime, we should be looking at each part involved in the dining experience for the individual including how the environment feels, looks, smells and tastes, and how multidisciplinary teams are able to work together to create this dignified model.
Adrian spoke about how food waste is related to sustainability and gave advice on how we can work towards a more sustainable food service and dining model.
A successful event, looking to the future
It was such a pleasure to be a guest speaker at the forum and there was a great turn out. The speakers were inspiring – from sustainability in care, to the charity Vegetarian for Life and a speaker from NHS England addressing future plans for hospital catering within the NHS and the changes they know need to be made.
I’m passionate about this area of nutrition and the impact nourishing foods, drinks and dining environments have on the sick and vulnerable. I’m honoured to be a part of this not-for-profit organisation who volunteer their expertise and time, and who are making a difference!
Our speeches were well received, with lots of positive comments afterwards. We are very pleased to have been invited back towards the end of the year as guest speakers at the winter event, so we’re looking forward to that.
