The challenges facing social institutions remain considerable and complex. It is therefore important to examine current issues from different perspectives and develop solutions using a cross-disciplinary approach. These solutions encompass both scientific and practical perspectives. An exciting programme has been developed in collaboration with the German Society for Home Economics (dgh), the Competence Centre for Home Economics (KoHW) and the Competence Centre for Nutrition (KErn).
Martina Schäfer, board member of the German Society for Home Economics (dgh), says: ‘The shortage of skilled workers is leading to a shortage of human resources in social institutions. This makes it all the more important to establish successful interface management across all areas. When human resources are scarce, good concepts, structures and targeted training can be used to great effect. This also applies to outpatient care. This is where home economics can score points with its knowledge and actions.’
Potential savings without compromising on quality
Another enormous challenge is scarce financial resources. This often leads to decisions being made about outsourcing domestic services. Schäfer: ‘We ask: When does it make sense? And where are the limits when it comes to creating a dignified everyday life for people in need of care in all situations? Sustainable concepts can identify potential savings in all areas without compromising quality, thus making a valuable contribution, especially when financial resources are limited.’ In addition, the dgh, together with other experts, is hosting a panel discussion on Wednesday, 9 April 2025, on the topic of ‘How do we want to be cared for in the future? – In-house or outsourced services in senior care facilities, using the example of catering and laundry management’ at the ALTENPFLEGE ARENA.
The topics of the dgh's presentations are based on the keywords mentioned above: concepts for sustainable action, energy efficiency in commercial kitchens, cross-departmental quality circles in facilities, person-centred care, and household-related service concepts in outpatient care. Digital topics will also be covered: What kind of technical equipment is needed to achieve a high quality of life at home?
‘If you still have questions, all of our partners in the forum area are happy to chat about these and any other topics. There are loads of publications you can read and browse through. Just let us know what you're interested in and where the shoe pinches,’ says Martina Schäfer.
Digitalisation is also coming to home economics
‘As the shortage of skilled workers will continue to be noticeable in home economics in the coming years, we as the Home Economics Competence Centre actively support career advertising,’ says Elke Messerschmidt, Home Economics Competence Centre. ‘With our home economics ambassadors, we are reaching out to young people to introduce them to the profession of home economics. We see a great need for skilled home economics workers, especially in the area of home economics services. We use digital documents to make it easier for people to start their own businesses in home economics. We will be presenting the digital start-up guide in the ’Catering, Home Economics & Living‘ forum.’
Due to the tight staffing situation in domestic service businesses, digitalisation is becoming increasingly important. This involves the use of technical devices such as cleaning robots or the sensible application of AI-controlled aids. According to Messerschmidt, domestic service professionals will have to spend more time in the coming years considering which everyday tasks should be taken over by robots and how these can be used effectively within the existing quality management system. ‘AI will also have a greater impact on everyday life in this context. It can help to reduce language problems with employees, complete office tasks more quickly or provide support in public relations. But its use also harbours dangers. Domestic service professionals need guidance on how to use it effectively, as well as information on how to handle data securely and recognise misinformation.’ This topic will also be addressed in various facets in the ‘Catering, Home Economics & Living’ forum.
Pay attention to sustainability when selecting food
One of the most important levers for more sustainable nutrition and catering is the selection of food. With a plant-based mixed diet, the catering services not only contribute to the health of the customers of ‘Meals on Wheels’ and the diners in senior citizens' facilities, but are also good for the environment and the climate. Ricarda Corleis from the German Nutrition Society (DGE) explains: ‘The aim is to put vegetables, including legumes, grains, nuts and high-quality vegetable oils, at the centre of the plate and to reconcile this with the diverse wishes, needs and traditions of the diners. Good communication and cooperation around the food on offer play a decisive role here, as do the diverse skills of the individual disciplines of cooking, housekeeping and care.’ But how can this be achieved in times when such important staff are a limited resource? How can the plate in senior care facilities be rethought and the catering area designed in such a way that more young people perceive it as an attractive place to work? The cooking shows, which are hosted by the proven duo of Ricarda Corleis in collaboration with experienced chefs and coaches Karsten Bessai, Herbert Thill and Rudolf Paulson, address precisely these questions. ‘A sustainable catering service that meets the health requirements of people and the planet is a continuous development process in which important issues such as good communication and flexible, highly competent teamwork play a decisive role and must be constantly rethought. At the same time, it offers great potential for creativity that could inspire young people, because what could be better than offering older people enjoyable highlights every day,’ says Ricarda Corleis, spokesperson for the IN FORM project.
New approaches to catering for senior citizens are needed
‘In order to ensure a balanced and healthy diet for older people, new approaches are needed in catering for senior citizens. This is where the State Ministry of Food, Agriculture, Forestry and Tourism (StMELF) comes in with its Bavarian guidelines for catering for senior citizens and a comprehensive package of measures,’ explains Nadja Färber from the Competence Centre for Nutrition (KErn).
The communal catering departments at eight Bavarian Offices for Food, Agriculture and Forestry (ÄELF) offer information events throughout Bavaria on current topics relating to communal catering and individual advice ranging from one-off consultations to comprehensive coaching. The aim is to provide healthy, sustainable, economical and valued catering for senior citizens that is enjoyable and has a regional character. Nadja Färber: ‘Interested trade fair visitors can be inspired and take away valuable information and materials on nutrition for senior citizens in Bavaria.’
