The upcoming changes to the Aged Care Standards, effective 1 July 2025, mark a pivotal moment for the Australian aged care sector – particularly in how food, nutrition, and mealtime experiences are prioritised and delivered. These reforms go beyond strengthened compliance measures, such as enhanced requirements around resident choice and involvement in menu planning. They present a broader, strategic opportunity to embed nutrition as a cornerstone of holistic, person-centred care.
Nutrition touches almost every aspect of the revised Standards – from clinical care and cultural inclusion to community engagement and the overall quality of service provision. For aged care providers and foodservice partners alike, this is not merely a regulatory shift; it is an invitation to reimagine the role of food as fundamental to dignity, wellbeing, and contemporary aged care practice.
Background
In 2021, the Royal Commission into Aged Care Quality and Safety found the system outdated and not centred on individuals accessing services. In response, the Australian Government is introducing new Aged Care Quality Standards, including—for the first time—a standard dedicated to Food and Nutrition.
Strengthened Quality Standards – Aged Care Quality & Safety Commission 1
Standard 6: Food and Nutrition
Standard 6: Food and Nutrition is not just about meal delivery it recognises the role food and nutrition play in supporting residents quality of life, autonomy and health outcomes. Expectations around food quality, safety, presentation, compliance and individualisation will be made clear with providers required to ensure:
- Food is prepared and served safely
- Options are appetising, flavourful and in line with individual’s preferences and choices
- Food, drink and dining experiences are enjoyable and encourage social engagement
- Menus are planned, compliant and their design is geared to continuously improving food service
Food Safety
The new Standards will bring stronger governance around food safety, ensuring providers have the necessary systems in place for managing food and nutrition effectively both in the preparation and serving of meals.
Key actions to consider:
- Reviewing all food safety policies, procedures and training programs; including auditing, management of allergens and dietaries and temperature monitoring
- Ensuring all kitchen and dining support staff are adequately trained in food handling, safety, nutrition and related regulatory requirements
Meeting Personal Choice and Needs
Supporting individual food preferences and requirements – including cultural, religious and health will be more important and measured. Menus must reflect resident input, offer variety and provide alternatives when required as well as affording choice on where, when and how much to eat.
Key actions to consider:
- Effective processes and platforms to regularly capture, assess, and act on insights from menu reviews, satisfaction surveys, and feedback channels will be essential to align meal experiences with the unique needs and preferences of your resident communities
Fostering Social Engagement
Under Standard 6, dining experiences must go beyond meeting nutritional needs and offering choice – they should enhance quality of life by fostering relationships and social connection. A deep understanding of, and strategic approach to, the positive impact of communal dining on mental, social, and emotional well-being will be crucial in delivering truly person-centred care.
Key actions to consider:
- Evaluate food and dining-related engagement activities and programs. Develop a tailored calendar of events and interactive experiences that reflect your residents’ interests and facility culture – fostering excitement, connection, and a sense of belonging at each mealtime
Strengthening Menu Compliance and Accountability
Under Standard 6, menu compliance will adopt a more comprehensive, end-to-end approach designed to strengthen transparency, trust, and accountability across foodservice operations. Delivered meals must consistently align with planned menus, while both residents and Accredited Practising Dietitians (APDs) are to be actively engaged in the menu development process. Mealtime assessments will be required at least annually, with best practice incorporating additional reviews following any significant menu changes.
Key actions to consider:
- Developing robust menu processes that:
- Enable accurate forecasting to ensure plans are realistic in terms of budget, supply, and quality
- Identify and address discrepancies between planned and actual meals served
Workforce Training and Expertise
Providers will be responsible for ensuring not only kitchen staff, but also care workers, nurses and anyone assisting with meals have the right knowledge, expertise and training regarding dietary requirements, food safety and how to deliver enjoyable dining experiences.
Key actions to consider:
- Invest in upskilling culinary and hospitality teams while fostering collaboration across kitchen, care, service, and clinical teams to enhance food, drink, and dining experiences
Conclusion
The new Standards mark a major shift toward a more resident-centred, high-quality aged care system. Gaining a clear understanding of these changes and their impact is essential for adapting to the evolving environment and achieving the best outcomes for both older Australians and your organisation.
Discover how Morrison Living teams and solutions are streamlining Standard 6 compliance, alleviating regulatory burdens, and elevating resident experiences for our partners. Contact us here, or connect directly with Elliot Blatchford our Strategic Relationships Manager (elliotblatchford@compass-group.com.au) to receive a customised proposal tailored to your needs.
Keep up-to-date with the Aged Care Quality and Safety Commission’s website for the latest information.
1 Strengthened Quality Standards – Aged Care Quality & Safety Commission
www.agedcarequality.gov.au/providers/quality-standards/strengthened-quality-standards
