Sustainable healthy eating in care homes

How can healthy nutrition in care homes not only meet the needs of older people, but also be organised in a sustainable way? This is the question being addressed by the SUNRISE research project – SUstainable healthy NutRition In nurSing homEs – run by the Institute of Nursing and Health Sciences at the Medical University of Graz. Led by Doris Eglseer, a practical guide to sustainable and healthy nutrition in care homes is being developed in collaboration with residents and staff at a care home.

Research in collaboration with residents and care staff

A key feature of the project is the citizen science approach: residents and staff at a Caritas care home in the Diocese of Graz-Seckau are actively involved in data collection, analysis and interpretation of the results. “Care homes face the challenge of combining the individual nutritional needs of older people with environmental sustainability. Our aim is to develop solutions that can actually be implemented in day-to-day care,” explains project leader Doris Eglseer. “The people on the ground know everyday life in a care home best. Their experiences and perspectives are crucial for developing measures that really work,” says the researcher.

Ten key factors for sustainable nutrition

The project used various methods – including photo documentation (“Photovoice”), interviews and surveys – to identify key factors influencing sustainable nutrition in care homes. These include, among other things, the quality and variety of food, appropriate preparation, a pleasant dining environment, social aspects of communal eating, and structural conditions such as resources or organisation.

The results show that sustainable and healthy nutrition is most successful when three key aspects work together: a positive dining environment, the active involvement of residents and staff, and locally rooted measures such as seasonal and regional food or the reduction of food waste. “Sustainable nutrition is certainly achievable in care homes. The key is that everyone involved is included and works together to develop solutions,” emphasises Doris Eglseer.

Practical outcomes: a cookbook and photo exhibition

In addition to the guide, the project also produced creative outcomes: a cookbook featuring favourite recipes was created together with residents and staff. Each recipe includes a tip on how it can be prepared in an even healthier and more sustainable way. Furthermore, photographs documenting everyday life in the care home, which are presented as part of an exhibition, explore the theme of nutrition.

“The participatory approach not only strengthens the willingness to implement changes but also fosters mutual understanding between residents and staff. This gives rise to innovative ideas that are developed directly from everyday life,” says Doris Eglseer.

Closing event in May 2026

The results of the project, funded by the Austrian Science Fund (FWF), will be presented at a closing event at the Caritas St. Peter Care Home. Among other things, the event will feature the presentation of the developed guide – in versions for professionals and decision-makers as well as for the general public – along with the cookbook and the accompanying photo exhibition.

Date: 20 May 2026, 08:00–12:00
Venue: Caritas St. Peter Care Home, Graz

#Healthy Aging – Healthy aging
at the Medical University of Graz – research, teaching and practice in dialogue.

Profile: Doris Eglseer

Doris Eglseer is a dietitian and researcher at the Medical University of Graz. In her research and teaching, she focuses in particular on nutrition during aging and its significance for the health, well-being and quality of life of older people. A central focus of her work is translating scientific findings into practical concepts for everyday care and support. Through lectures, seminars and training courses, she raises awareness among various healthcare professions regarding nutrition during aging that is tailored to specific needs and requirements. In doing so, she combines a scientifically grounded approach with practical recommendations for action and demonstrates how an individually tailored diet can contribute to a lasting improvement in the quality of life of older people.