ICAA Culinary, Nutrition & Hospitality Network’s New Report: The Future of Senior Dining
November 17, 2025
VANCOUVER, BC — According to a press release, The International Council on Active Aging’s Culinary, Nutrition and Hospitality Network has released “Reimagining Culinary, Nutrition and Hospitality in Senior Living: A Strategic Roadmap,” a report that calls on senior living leaders to transform the role of food, hospitality and nutrition into core drivers of wellness, culture and community.
The new report translates the outcomes of ICAA’s inaugural Culinary, Nutrition and Hospitality Think Tank, which gathered thought leaders in October from across culinary, nutrition, hospitality, and wellness. The resulting roadmap outlines a shared vision for transforming senior dining from a transactional service into a vibrant, wellness-driven experience that attracts residents, staff and local diners alike.
“At its core, this is a story about identity — how our industry defines itself, attracts talent and earns recognition in the public eye,” said Colin Milner, CEO and founder of ICAA. “Food is not just fuel; it’s culture, connection and wellness. When we elevate dining to that level, we redefine what senior living looks like.”
The report positions dining as a strategic asset and cultural engine — central to both resident well-being and public perception. With boomers and Gen X reshaping expectations around aging, the paper advocates that culinary and hospitality programs must now meet the same standards of quality, story, and service as leading restaurants and wellness destinations.
It identifies key areas for transformation:
- Language modernization: Moving beyond “senior dining” to speak the standardized language of restaurants, hospitality and experience.
- Culinary wellness: Integrating nourishment, enjoyment and purpose at the table.
- Workforce renewal: Attracting new talent by reframing the sector as a meaningful, creative culinary career path.
- Design and operations: Creating spaces that foster connection, not just capacity.
- Community integration: Creating accessible and irresistible public-facing restaurants as local “must-try” destinations.
- Evidence-based innovation: Using research and data to link food, wellness and longevity.
“This roadmap is practical and human,” said Sandy Todd Webster, MSFS, author of the report. “It’s about helping organizations act with both heart and strategy — building restaurants where wellness is felt in every interaction; where staff find purpose; and where residents thrive with joy and a clear sense of belonging.”
The report also introduces ICAA’s Culinary, Nutrition and Hospitality Network, whose objective is to build a coalition of forward-thinking leaders across culinary, nutrition, wellness and hospitality disciplines to accelerate progress and share best practices.
“We’re inviting chefs, registered dietitians, hospitality experts, researchers, suppliers, thought leaders, and wellness directors to raise their hands and join us,” Milner added. “Together, we can shape the next era of aging — one that is delicious, thoughtful, dignified, and deeply connected.”
The International Council on Active Aging connects and supports professionals who develop wellness environments and lifestyles for adults aged 50 and older.
