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Stakeholder perspective of an integrated nutrition service within large scale event catering
Abstract   Peer reviewed

Stakeholder perspective of an integrated nutrition service within large scale event catering

Fiona Pelly and Judith Tweedie
Nutrition & dietetics, Vol.76(Supplement 1), pp.21-22
Dietitians Association of Australia 36th National Conference: More Than Meets the Eye (Gold Coast, Australia, 12-Aug-2019–14-Aug-2019)
2019
DOI: https://doi.org/10.1111/1747-0080.12567
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https://doi.org/10.1111/1747-0080.12567View
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Abstract

Nutrition and Dietetics
Large scale event catering is a significant undertaking for food service providers, particularly with increasing demands for individualised dietary requirements. Dietitians may have little role in the planning of menus and meals for these events, and are commonly contracted during the operational phase when systems are already in place. The aim of this study was to understand the current issues with food delivery, and explore the enablers and barriers to an integrated approach to nutrition servicing at the 2018 Commonwealth Games. A total of 11 stakeholders (catering management, service staff, chefs, organisers, and dietitians) were interviewed using a semi-structured question format. Interviews were audio recorded, transcribed and thematically analysed. Stakeholders reported that there are increasingly higher expectations in food delivery by patrons, with the need to provide a menu that caters for culturally specific dietary regimens, food allergy and intolerance, food avoidance and sports performance. Barriers were perceived to be budget for procurement, local food supply, poor understanding of the expertise of dietitians, lack of involvement in the planning phase, and limited communication around roles and responsibilities of catering staff. Enablers were seen to be new technologies for communication about the menu, increasing awareness of dietary issues and trends, better understanding of chef roles, participation in the food program by dietitians, changing perception of chefs towards dietitians, training of catering staff, and earlier participation by dietitians. Integration of dietetic consultancy in tender documents and budgets in event catering will ensure nutritionally adequate, culturally suitable and safe menus for future events.

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