As Project Lead for the Maggie Beer Foundation, Jemma brings a wealth of experience in strategic leadership, health advocacy, and partnership management. With a background as an Accredited Dietitian, Jemma has led numerous initiatives aimed at improving health literacy, consumer engagement, and community participation.
In her current role, she is dedicated to advancing the Foundation’s mission to elevate the quality of food and dining experiences in aged care. Jemma does this by leading the ‘Improving Food in Aged Care through Education and Training’ program, funded by the Department of Health and Aged Care.
In the kitchen, change is happening
Precis
Wellbeing in aged care begins in the kitchen. At the Maggie Beer Foundation, we believe food is more than nourishment – it is joy, dignity, and connection. Right now, 135 aged care homes are working with the Foundation to transform their kitchens into places where passion, skill and care come together to enhance the daily lives of older Australians.
This is part of the federally funded Improving Food in Aged Care through Education and Training program, which also supports online short courses, online learning modules, free recipes and a professional community for aged care cooks and chefs.
This case study-led presentation will explore the practical, evidence-based strategies behind the Maggie Beer Foundation’s Trainer Mentor Program (TMP) and the tangible impacts it is having on residents and staff. We will highlight the experiences of three Mission Australia aged care homes currently participating in the program, alongside other real-world examples from homes across the country.
Delivered over 12-months by experienced Foundation Chef Trainers, TMP begins with an intensive five-day onsite training and continues through structured mentoring, guided activities, coursework and quarterly milestones. Outcomes include:
– Flavour and nutrition: Moving toward cooking from scratch, boosting protein through a food-first approach, and tailoring menus to resident preferences and nutritional needs.
– Cultural change: Building a shared sense of pride, purpose and creativity in kitchen teams.
– Workforce wellbeing: Equipping staff with the skills and confidence to succeed, while reducing stress through improved workflow and team support.
– Resident engagement: Involving older people in menu design and feedback to create more inclusive and satisfying dining experiences.
TMP is a scalable, replicable model that shows how thoughtful investment in food services can spark meaningful and lasting change.
This presentation will tell the stories of triumphs and challenges, momentum and motivation – and the powerful relationships we’ve built with a growing community of aged care cooks and chefs who are determined to make a difference.
Drawing from these experiences, we’ll also share three practical, immediately applicable strategies any aged care kitchen can use to enhance their food and nutrition services – no matter their size, location, or starting point.