Top 5 insights into why older Australians stop eating well at home

A national survey of 2496 Australians aged 65+, in-depth interviews and focus groups with 234, and a University of Sydney literature review shaped this top five.

The first stage of a two-year national research initiative exploring what helps older people eat well at home, and what gets in the way, has released its five key insights into the challenges, opportunities and factors that influence food, nutrition and wellbeing as people age.

This stage in the project, called HomePlate Insights, combined three simultaneous volumes of research:

• a national survey of 2496 Australians aged 65+, (conducted by research agency Square Holes);
• in-depth interviews and focus groups with 234 older Australians, held in cities, regional towns and rural communities across New South Wales, Victoria, Queensland and South Australia; and
• a University of Sydney literature review (by Professor Susan Kurrle, Chanelle Oen and Kathryn Leonards).
   

Led by the Maggie Beer Foundation, the project was funded by the Wicking Trust, with additional support from the Helen and David Hains Foundation, the University of Sydney and the Bernard Curran Foundation. These were the five insights from the research, with descriptions by the foundation:

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1. Enjoying food is important

“When food brings pleasure, purpose and something to look forward to, people are more likely to stay engaged and motivated with cooking and eating. Motivation and enjoyment can be the difference between simply having food in the house and eating it. Life changes, including living alone for the first time, can be a major barrier to both.”

2. Confidence in the kitchen matters

“As life changes, so do the ways people shop, cook and eat. Older people say they would like practical help — for example recipe ideas, and simple cooking skills and support — that help them adapt, stay independent and prepare food in ways that work for them.”

3. Notice small changes early

“It’s fine, until it isn’t. Changes in appetite, eating habits, energy or interest in food can have a bigger impact than people realise. Recognising these changes early creates opportunities to respond before they affect health, wellbeing and independence.”

4. Food is better shared

“For many people, food is more likely to be eaten and enjoyed when it is shared. Opportunities to connect around food can help support appetite, motivation, enjoyment and overall wellbeing.”

5. Keep food advice simple and practical

“Many older people say they don’t want complicated messages about nutritional guidelines. But many do want clear, everyday, practical information and tips about eating well, and the confidence to act on it themselves.”

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The foundation said that the stage one findings challenge an industry focus that has centred almost exclusively on food delivery as the solution, with its insights around the importance of motivation, confidence in the kitchen and connection at the table.

During September 2026, the foundation ran a survey to shape the next stage in the project, inviting feedback on the insights of stage one. “HomePlate Insights gave us a clear, evidence-based picture of the challenges older people face to eating well at home,” Maggie Beer Foundation CEO Jane Mussared said.

“Now we want to test those findings against the real-world experience of the people working in aged care, health, food services and local government every day. Their perspectives and ideas will shape what we do next.”

To read the stage one reports and learn more about the project, visit maggiebeerfoundation.org.au/homeplateproject.

Image credit: iStock.com/zeljkosantrac