Your ingredient choices can make or break your foodservice program. This panel explores how strategic sourcing decisions – from pre-prepared vegetables to fortified snacks and sustainable proteins – are transforming aged care kitchens across Australia.

Key topics:
– Cost-effective pre-preparation solutions that don’t compromise quality
– Fortified and therapeutic food options that residents actually enjoy
– Sustainable protein alternatives that work in institutional kitchens
– Texture-modified product innovations and IDDSI-compliant ready meals
– Building supplier relationships that support your operational goals
– Balancing budget constraints with quality and nutritional requirements

Featured panellists: Fresh produce specialists, operations and culinary strategy development specialist, culinary innovation and training expert