LeadingAge's Rethinking Dining in Senior Living: Lessons from the Field examines how member organization ThriveMore in Winston-Salem, North Carolina, improved its dining program by incorporating resident feedback, expanding menu variety and creating more opportunities for social engagement. Executive Chef Eric Nooe and President and CEO Reed VanderSlik share how the changes made mealtimes a more meaningful part of community life.
The video resource, available free to LeadingAge members, offers senior living providers an example of using resident preferences to guide dining services while supporting nutrition and social engagement.