AgedPlus Magazine | September 2019

September 2019 | Vol. 1 | No. 01 $10.95

AVAILABLE IN 1 & 2 LITRE

For more information visit www.gvd.co.nz

Whangarei

Auckland Hamilton

Tauranga Rotorua

New Plymouth Hawke’s Bay

Palmerston North

Nelson

Wellington

Greymouth Christchurch Timaru

Wanaka Queenstown

Dunedin

Key Foodservice Fresh

Invercargill

Logistics Processing

bidfood.co.nz

0800 bidfood

FORECASTING THE FUTURE Rest homes, retirement villages – call them what you like – have shone over recent years as having major investment potential. Truth is that the future has already arrived and the increasing sophistication of today’s properties is attracting widespread attention.

The facilities now on offer not only from the major players but also from smaller operators have grabbed the interest of many older singles and couples who can see a positive future in communal living.

At the same time, investors along with developers have picked up on the financial opportunities.

The essence of course is to do it properly with properties and staff that reflect the desires of the elderly to be safe and secure yet independent.

With this new publication targeting the owning and management sector of this newly prolific industry, we will talk about the product itself from buildings, equipment fit outs, entertainment and food through to staffing, health issues and finance. The magazine is not aimed at attracting customers

but at the product itself and industry issues affecting good management.

Retirement facilities ownership and management is not for the faint hearted or the get rich quick operators.

It is about people and the opportunity to offer those invested customers a comfortable few years in facilities that reflect real care.

Profit of course at a reasonable level for the investors – but with a heart.

Enjoy your read and we welcome your ideas on areas of interest for future stories.

Sarah Mitchell Editor sarah@reviewmags.com

The Numbers •

•

93 percent of people over 65 and living in residential care are Pakeha, 3.3 percent are Maori, 2.1 percent are of Asian descent, and 1.5 percent are Pacific Islanders.

By 2036, one in 4.5 New Zealanders will be over 65 years of age.

•

Over the next fifteen years, the population over 65 will grow 10.5 times faster than the under 14s.

•

In 2014, a New Zealand-born boy had a life expectancy of 90, whilst a girl could expect to live to 93.

Email

CHAIRMAN: Peter Mitchell PUBLISHER: Tania Walters, tania@reviewmags.com GENERAL MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com MANAGING EDITOR: Caitlan Mitchell, caitlan@reviewmags.com ADVERTISING SALES: Caroline Boe, caroline@reviewmags.com SENIOR DESIGNER: Raymund Sarmiento, raymund@reviewmags.com GRAPHIC DESIGNER:

Ciaran Carroll, kez@reviewmags.com WRITERS:

Chris Glavovic, chris@reviewmags.com

Ed Scott, ed@reviewmags.com

Neelam Ranchhod, neelam@reviewmags.com

AGEDPLUS is published under license to Review Publishing Co Ltd. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of AGEDPLUS are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher.

Copyright 2019

ISSN 2624-4624 ISSN 2624-4632

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland, PO Box 37140 Parnell, Auckland. Tel +64 3040142 Fax +64 3772794

subs@reviewmags.com for your free subscription Keep up to date with all the industry news online at www.agedplus.co.nz

NEWS

NEW RESEARCH POINTS TO INDUSTRY FUTURE GROWTH

With around 42,000 retirees now living in over 400 retirement villages in the big six portfolio in New Zealand, this sector of life has quickly become an industry that has attracted massive current and future investment opportunities.

The big six operators of Ryman, Metlifecare, Bupa, Summerset, Arvida and Oceania along with a multitude of smaller entrepreneurs all contributing an exceptional care level with around 33,000 units between them, are attracting increasing numbers of retirees.

In fact, the latest research from JLL into the multi-billion-dollar sector shows a record number of villages and residents in the past year or so, although this is currently slowing a little.

JLL’s senior research analyst and study author Lisa Chen said “The continued ageing of the population was creating a clear demand stream for retirement village life and this would persist into the future.” She said participation levels of those aged 75 plus is continuing to increase each year bringing a proliferation of new developers and owners who appeared to be concentrating on smaller and niche properties in a much wider range of locations.

Chen’s market analysis reported that the aged care market continued to battle with more labour and cost intensive management requirements while also providing a key part of retirement living accommodation for those aged over 75 years old.

“An estimated 20,100 aged care beds are

Lis a en Ch

2

100% OWNED

located within aged care facilities positioned in retirement villages which is about 51 percent of the total aged care industry’s bed count,” said Chen.

JLL’s database also recorded the removal of 12 aged care facilities from the marketplace and the addition of eight new units which resulted in a net decline of properties from 676 to 672 although total bed numbers had increased as new developments were considerably larger than those removed.

“Particularly hospital beds increased by 300 consistent with increasing demand for hospital care as the population aged,” said Chen.

Discussing the ageing population, Chen said that at a national level, the population aged between 65 and 74 years increased by just over 16,000 between June of 2017 and a year later with 26 percent occurring in the Auckland region. The increased numbers in the 75 to 84 age group was much lower at just over 6000 of which 33 percent were in the Auckland region. The 85 and over group was smaller again increasing by only 1500 nationally and again a third of these were in the Auckland area.

The growth forecast in this elderly sector is increasing over the next 25 years, there would be a 149 percent growth in over 75 year olds.

As expected, the Auckland region will capture around 156,000 of these ageing residents. All the regions are expected to see significant growth in the senior population with the distribution, according to Chen, expected to remain relatively stable at around 74 percent in the North Island and 26 percent in the South Island over the next 25 years. At present, the vast majority of seniors (around 87 percent) don’t live in retirement villages but this statistic is certainly going to change with time.

“The highest 75-plus regional population participation rate was in the Bay of Plenty with 18.5 percent followed by the Gisborne area with 17.5 percent and then 16.5 in Auckland,” said Chen. "In our view, the market is proliferating over time, but the new developers and owners are concentrating on smaller niche villages.”

Chen said that as an observation of the big six operators, the lure of the Golden Triangle incorporating Auckland, Hamilton and Tauranga is obvious with over 64 retirement villages within that region. It is also the area of the country representing the highest concentration for new developments by the big six.

At the time of this research earlier in the year, there was considerable activity in the new villages development pipeline which saw units under the “early planning stage” at 46 percent, a further 31 percent in the “in planning” stage and 22 percent listed as commenced. A further 96 retirement villages had already announced planned extensions. In fact, the

big six village operators had an estimated development programme of nearly 8000 units of which 40 percent were in conjunction with currently operating villages.

Paul Winstanley

KEEPING TABS ON VILLAGE GROWTH The retirement sector has so substantially evolved as to now have become a recognised key part of the housing solution for New Zealand’s senior population according to Paul Winstanley, a senior director and head of research and consulting at JLL New Zealand.

“The substantial research document produced by the company this year covers demographic trends, retirement village supply and examines the development pipeline,” said Winstanley.

He said that what was important was that New Zealand was being increasingly recognised around the world as an exemplar for retirement living accommodation development.

The extensive research being produced by JLL is available by subscription. This particular document was produced in May 2019.

SYSTEMIC CHANGES UP FOR MARKET

An aged care facility in Tauranga has come up for sale with a new long-term lease to an established operator.

The property, at 27 McLean Street, offers an investor potential for redevelopment, as well as scenic harbour views. Situated on the fringe of Tauranga’s CBD, the property provides significant ease-of-access to town and the surrounding areas.

The facility itself takes up 1700sqm on a property that is 3231sqm. It comprises a 57-bed elderly care venue, an onsite kitchen and a laundry to cater for permanent guests.

Simon Clark, managing director of Colliers International, said that the property would

make an excellent long-term hold for a buyer.

“The buildings are leased on a long-term basis to a very experienced operator who has owned and managed facilities like this for decades,” said Clark. “The lease returns $474,000 net per annum, with CPI rent reviews every two years.”

“A single right of renewal of seven years extends the final lease expiry to September 2033, but there is the option for a new owner to cancel the lease well before this final expiry.”

CHRONIC STAFFING SHORTAGE FACING CARE INDUSTRY

The retirement village industry continues to face a staffing crisis and calls for staffing levels to be urgently reviewed and mandatory numbers to be introduced.

Owners and management of care facilities are well aware of the problem brought to national attention earlier in the year by the New Zealand Nurses Organisation and the E tu Union, but little has been done in government circles to deliver a fresh pipeline of highly skilled workers to beat the staffing shortage.

Currently, one in five aged care nurses are employed on a work visa, and the industry is relying heavily on overseas workers many of whom are both highly trained and motivated. The call from industry leaders is for the Government to step up and add registered nurses to the longterm skills shortage list.

The report from the two organisations followed a survey of aged care workers that showed the emotional and physical needs of elderly residents

often went unmet because of staff shortages.

Existing standards in the industry were first mooted in 2005 and even then, were inadequate.

Now with a growing number of residents the care needs are even greater.

The conference earlier this year where the report was presented heard from a number of the leading players in the aged care field who reported staff exhaustion and frustration.

One of the larger owners has commented that immigration laws and procedures had made recruiting overseas nurses extremely difficult while many of the New Zealand nurses were leaving aged care to take up higher paid roles in public hospitals.

What is clear is that the funding model for aged care nurses was a key problem with many earning only a pittance more than their unqualified colleagues. What the Government is not seeing is the major increase in residential facilities and residents and that the outdated funding model is

A major new report has found that the current funding model for aged residential care does not meet people’s needs and should be changed.

The report, commissioned by the Ministry of Health and district health boards and compiled by accountancy firm Ernst and Young, found that around 90 percent of aged residents fall within two care categories – rest-home and continuing hospital care – and that providers are expected to manage a diverse range of needs within a single category price.

“This may create disincentives for providers to admit more costly residents, and increases financial risks for both funders and providers,” said the report.

Currently there are four funding categories for aged care facilities, which can often result in two residents with very different needs being funded at the same level. “There are regional variations, where in some places there are patients not in hospital care with the same score as people living elsewhere who are,” said lead DHB chief executive for older people Chris Fleming.

“The current four categories fail to take into account the fact that everyone is unique.”

The report recommended overhauling funding categories so they reflected the variety of medical conditions and degrees of care required by different people, with up to 15 categories being proposed.

“This makes it more burdensome from an administrative and billing perspective, but these residents are already having comprehensive clinical assessments, so the base for a new funding model is already in place,” said Fleming. “Delivering services in downtown Dunedin versus in downtown Te Anau is markedly different – I think this new model has all the elements that will enable us to recognise that.” no longer applicable. The simple fact is that facility owners can’t afford to match current DHB pay rates and the situation will only worsen with the elderly being those to suffer.

The report from the two organisations, NZMO and E tu, revealed “a broken system that endangered residents and took a heavy toll on nurses and caregivers.” The concern was to increase minimum staff numbers with reports stating some facilities were operating with a ratio of one staff member to every 10 residents, many of whose needs were more complex because of age.

September 2019

3

NEWS

DYSON INTRODUCES ITS LATEST AIR-PURIFYING TECHNOLOGY

Engineered to support your wellbeing, Dyson’s latest technology the Dyson Pure Cool Me fan transforms the way of delivering purified air to your living space. Combining air filtration with unique air technology, this portable device delivers cleaner air and a more comfortable cooling experience, ideal with entering the warmer months.

As a technology obsessed society, spending most of our time indoors, the air we breathe and the temperature we are exposed to should be of significant consideration. Dyson’s purifying fan assists in capturing the pollutants from home components like carpet dust and kitchen fumes, in turn creating a cleaner home environment. The unique HEPA layer ensures 99.95 percent of ultrafine particles commonly found in the home, such as pollen, mould and bacteria, will be captured and replaced with fresh air. An adjustable dome at the top of the machine further allows you to control the angle of the air flow while the layer of acoustic attenuation foam at the base of the machine is designed to reduce noise. To ensure the fan will be pleasant to use within close proximity, Dyson’s acoustic engineers have conducted more than 1,000 tests measuring both the sound and volume.

4

100% OWNED

Additionally, the fan includes a sleep timer and an intelligent light sensing system, cleverly installed to automatically adjust to the light of its surrounding environment.

Chief engineer, Jake Dyson said Dyson’s priority is to ensure customers receive high quality technologies that trump the use of standard daily products. “Dyson invests in research to improve the way everyday products work. By combining hardware and software, we develop intelligent machines that solve

problems and support your wellbeing.”

Vice President of Health and Beauty, Paul Dawson said the company focuses primarily on solving everyday problems with their innovative technologies. “At Dyson, one of our guiding principles when we build new machines is that we solve real problems, for real people, in real homes.”

Combining acoustic engineering, compact sizing and a variety of intelligent features, the Dyson Pure Cool Me allows for a cool, clean home and a comfortable night’s sleep.

VILLAGEPROFILE

THE SANDS

Situated on the Browns Bay waterfront on Auckland’s North Shore, The Sands offers a premium option for aged care. Private and spacious suites provide residents with a luxurious living space, and additional personalised services ensure guests are never at a loss for things to do.

Oceania Healthcare built The Sands for $60 million, and anticipate a $30 million profit margin from sales of the high-end village’s 64 apartments and 44 care or hospital-level care suites.

Apartments start at $750,000, with one upper-level beach-front apartment on offer for $2.8 million, and another independent living apartment available for $2.5 million.

Residents of The Sands buy a standard license to occupy, meaning they don’t technically own their properties, just the right to live there.

Upon reselling, buyers lose 30 percent of their capital in the form of a deferred management fee, but 70 percent is repaid on exit. Residents also pay a weekly fixed fee of $145, and must be over 70 years old to buy, or 65 years old to occupy a hospital-level care suite.

ROOM FOR ALL

LET ME ENTERTAIN YOU

The Sands has one and two-bedroom apartments, with adaptable ‘two-plus’ apartments offering a flexible third room.

Each apartment is functionally designed with generous storage space and large rooms, yet quality fixtures and fittings ensure that luxury is never compromised. Many apartments feature an ocean view looking out over Browns Bay Beach through double-glazed windows, whilst heated towel rails and a high level of soundproofing between apartments mean guests never have to experience discomfort and can truly feel at home.

Residents seeking activities closer to home have plenty to choose from. An on-site cinema room complete with top-end sound system lets residents enjoy the big screen experience from the comfort of their own home in relative privacy, whilst a lounge and garden provide relaxed spaces in which to soak up the sun, sea air, and stunning views. A communal BBQ makes for an excellent entertainment space when friends or family pop by for a visit.

ACTIVE LIVING With more and more people remaining active in later life, The Sands’ location in the heart of Browns Bay provides residents with an ideal location from which to engage in social activities. Nearby public transport means getting to and from shopping centres or visiting friends and family is easy, and The Sands has a car park on-site.

SAFETY FIRST In the event of a fire, residents of The Sands’ apartments could theoretically stay in place for up to 90 minutes, because of the construction methods used by builders Aspec Construction.

Fire-rated materials mean the spread of flames is significantly curtailed, affording less mobile residents the peace of mind in knowing that their safety is assured. All care suites are located on the ground floor, providing ease of access both for residents and 20 on-site staff.

September 2019

5

T R A D E TA L K S

Health sector a core focus of UN’s International Day of Older Persons ‘journey to age equality’ In around thirty years time it’s expected there will be more older people than children for the first time in history.

In Aotearoa, 1.2 million New Zealanders will be aged over 65 years in just twenty years. To celebrate this growing population group and raise awareness of their needs, the United Nations (UN) holds International Day of Older Persons around the world on 1 October.

The theme for 2019 is ‘the journey to age equality’ with a core focus on the health care sector. The UN says to make health services relevant for older adults, services need to: • • • •

Shift their focus from the management of individual diseases to building and maintaining physical and mental capacities Coordinate across health and social care Meet the needs of all older adults in the poorest communities Ensure sustainability.

The Health Quality & Safety Commission is working to improve care for older people, with a focus on aged residential care. It is developing a quality improvement programme in partnership with aged residential care sector stakeholders and aged care facilities.

Dr Michal Boyd, clinical lead for the Commission’s aged residential care programme, said the Commission is seeking to support the sector to build a culture of continuous improvement, learning and development, and ultimately improve older persons’ experiences of care.

The Commission has several resources for older people and the health care providers who support them.

NAU MAI, HAERE MAI KI TŌKU KAINGA HOU | WELCOME TO MY HOME One resource is He korero mai i nga tangata e noho ana ki te tiakitanga a-noho mo te pahake | Stories from people living in aged residential care. This is a collection of personal stories about what’s important to people and their families/ whanau when entering aged residential care in Aotearoa.

The report summarises the stories of 13 people and whanau experiencing life in aged care, based on ‘What’s important to me?’ It highlights common themes drawn from the residents’ stories, and provides a discussion guide for aged care providers.

One of the stories is from Raina, whose mother is in aged residential care. Raina began running a bi-weekly kaumatua kapa haka waiata for her mum and the other residents.

"I’m glad we put mum here," said Raina. "I even say sometimes, 'Mum do you want to come home to live or do you like being here?' And she’ll say 'Nah, I don’t want to come home. It’s alright here'."

6

100% OWNED

FRAILTY CARE GUIDES

Dr Boyd said that as Aotearoa’s population of older people increases, the recognition and treatment of frailty has become crucial to all health care environments.

Aratohu maimoa hauwarea | Frailty care guide offers health care providers practical advice on frailty. The guide comprises 26 practical tools covering the full spectrum of frailty, from deterioration and specific health concerns to communication and advance care planning.

The tools are intended to be used in any setting where people at risk of frailty receive care, including aged residential care, primary health care, community care, hospice and acute hospitals.

These new guides will form the basis of future education and quality improvement initiatives within the aged residential care and community sectors. We hope this is a valuable resource for those caring for older people requiring specialised frailty support, she said.

ADVANCE CARE PLANNING Advance care planning discussions are an opportunity for you to understand what is important to your patients; what matters and what makes life meaningful to them.

Dr Chris Kalderimis, the Commission’s clinical lead for advance care planning, said when a patient has an advance care plan, knowing their values and what is important to them can make their treatment approach clearer and easier to follow.

It is very important that we maintain a patient’s integrity and mana when we make plans for their future.

The value of advance care planning is in the conversations and the shared understanding between you and your patients, making it easier

for you and others to make treatment and care decisions on their behalf, if and when the situation arises.

Kia korero | Let’s talk advance care planning campaign this year featured six diverse stories of people who have done an advance care plan.

Noel Tiano was worried about confronting his end-of-life care, but now he said doing an advance care plan has given him the freedom to deal with death on his own terms.

My plan is all about making sure that there is laughter in the house. I want people to be happy,’ he said. All stories can be found at www.myacp.org.nz.

Premium Care WITH ACTIVE HEALTHCARE

Active Healthcare is proud to partner with industry leading equipment to provide more than just world-class products.

We deliver a whole system with service, support and maintenance right across New Zealand.

Find out more activehealthcare.co.nz

MEET THE CHEF

LISA DOWNS, KITCHEN MANAGER, OLIVE TREE (ARVIDA) Lisa Downs’ early working career was in partnership with her husband on their dairy farms.

While the farm and family filled most of Downs’ day, her passion for all things food and cooking were always in the background.

When it was time to sell the farm, it was Downs’ time to focus on her career goals.

Downs began her paid cooking career in the residential care industry as a kitchen hand, and it was there that Lisa began to understand what it meant to people to lose control over their choices of food. Downs watched, mainly women, who had cooked their own meals for a lifetime, suddenly trying to adjust to having a meal put in front of them—no choices. Downs explained, “If I told you we were going to have corned beef for dinner, you would immediately have an expectation of what that will look like, what it will taste like and what will be served with it.

Those expectations will be based on how you, or maybe your mother, has cooked and presented that meal, over your lifetime. If I serve it to you looking and smelling different, before you even start to eat it, you will be disappointed.” Imagine having that experience over and over again. Sadly, that is the reality for some people in rest homes all over New Zealand.

Since working for Olive Tree Village, an Arvida Village, Downs has embraced the challenge to transform the dining experience of the residents and see them eating well and actively engaged.

Eating well is one of the pillars on which Arvida builds its platform for living well, and it is so much more than simply ensuring people have good nutrition. It is about seeing people enjoy their meal times—the pleasure of a social occasion, where you have some control over what you eat and when you eat it. Downs leads a team of ten who provide all meals for 48 people in residential care, a daily main meal to 100, and also organising catering for special functions as needed right across the village. Every day, breakfast is served as a buffet where diners can look and choose from a variety of continental breakfast supplies. Fresh and preserved fruit, cereals, yoghurt, toast options and tea and coffee are offered in the dining room or, for those who prefer, in their rooms. Toast is cooked fresh as needed, not prepared and stored. Regular offerings of cooked breakfast are always popular and include a range of familiar favourites.

8

100% OWNED

Main meals are also served fresh to the diners from a bain-marie. The menu always includes two protein options, two starch options and a range of vegetables. Residents can see and smell the food before deciding on what to eat. They have control over what, and how much they eat.

“Our residents can, for example, choose to have a few carrots but plenty of beans if that is what they feel like on that day. Isn’t that what everyone else does every day? This is their home, and they should be able to eat like they are at home.”

Residents who have high care needs also have access to snack foods all the time. They may not feel like eating at mealtime, but a refrigerator stocked with individual serves of yoghurt, jellies, fruit, etc., allows them to snack when they feel like it, not according to a schedule.

A recent introduction at Olive Tree is the Pure Foods texture modified options. “Gone are the days when those who needed to have a modified texture diet are faced with scoops of pureed food of various colours served with gravy”. Pure Foods offers a range that tastes the same as the whole food, is the same colour, and if you take the time to use the moulds available, even looks the same

shape. Everything from sausages to carrots. “My personal favourite is the broccoli,” said Downs.

Special occasions are also a feature of the dining service that Downs offers and really enjoys presenting to the residents. “We had a KFC day, for example, where we prepared everything and served it just like you would if you were buying it from the store. Although, of course, I did not have the secret herbs and spices, but ours tasted pretty good.” Recently a Chinese food day was enjoyed; Downs and the team cooked ginger beef, sweet and sour pork, egg foo yong, fried rice, and served it all in takeaway containers. The meal was accompanied by fortune cookies and chopsticks even.

Downs is self-taught, and among the skills she has picked up is a real flair for cake decorating.

An annual feature that residents, staff and visitors alike look forward to, is the Christmas cake. “My food philosophy is simple—food is central to home life, this is our residents’ home, and my passion is to see them enjoying their meal in the same way I like to see my friends and family enjoy a meal I serve at home”.

Best-In-Class At The Pure Food Co it is their mission to nourish the world’s vulnerable by blending quality fresh NZ produce with best-in-class nutritional science. Working hard with their consultant chefs, The Pure Food Co has developed a range of delicious new products that are naturally fortified with the protein and energy that older people need, and also meets best practice IDDSI framework for consistently safe texture.

From succulent home-style Roast Pork with apple sauce and all the tasty trimmings or the ultimate comfort food Devilled Sausages, beef

sausages cooked in a rich tomato sauce with onions and apples, to mouth-watering Salmon Fishcakes made with lemon, parsley and dill or Beans & Spinach finely blended with pumpkin seeds, and back by popular demand is Golden Chicken, tender roast chicken with tomato and carrots blended with thyme and lemon.

Visit The Pure Food Co at Stand 51 at the NZACA Conference to try some of their great products and have a chat with the dietitian team.

For more information visit www.thepurefoodco.com or email natasha@thepurefoodco.com.

T R A D E TA L K S

Become a Dementia Friend with Alzheimers NZ Every three seconds, someone in the world develops dementia. Around 80 percent of us know or have known someone with dementia - a friend, whanau member, colleague or neighbour.

Dementia is one of New Zealand’s most significant and growing social and healthcare issues. But there is still stigma, discrimination, and a misunderstanding associated with it.

Developing the right support and helping to create a kinder, more inclusive community for the 70,000 people Kiwis living with dementia today can’t wait. That’s where Alzheimers NZ’s Dementia Friends programme comes in.

WHAT DOES A DEMENTIA FRIEND DO? A Dementia Friend learns about dementia and simple ways to help. It only takes 20 minutes online. Being a Dementia Friend doesn’t have to take lots of your time. Your action can be Logo as simpleVariations as being kind and helpful to

Ikon Pack Portrait Full Colour

people during your day, wearing the badge or wristband or dropping round for a cuppa and a chat with someone living with dementia.

Simple, small actions really do help.

to complete the short, online programme. You will also receive a certificate and a free badge or wristband in the post.

AS ONE OF OUR DEMENTIA FRIENDS TOLD US: “I work as a housekeeper in a retirement village Special Care Unit - the residents have dementia. It is so good to be a Dementia Friend because even though it is not my ‘primary job’ to look after them since I am a housekeeper, being a Dementia Friend and wearing a badge and a wristband makes the residents aware that I am also always there for them - be it someone who they can talk to, who can help and assist them with anything, or any other things that I can do to be of help to them.

HOW DO I BECOME A DEMENTIA FRIEND? Go to alzheimers.org.nz and follow the links

Kate MacIntyre Dementia Friendly Coordinator Alzheimers New Zealand

Portrait Colour

LOCAL NZ MANUFACTURER OF HIGH QUALITY INGREDIENTS SINCE 1921 INCLUDING: • •

Dry rubs, coatings, crumbs, salts and mashed potato mixes Marinade sauces, gravies and pancake mixes

Potrait Reversed

Exclusive supplier of range of: • Meal ready clams for hot food, CPET, foam and PET containers • Cling film, foil, vacuum bags, wipes, rubbish bags, vacuum bags and vacuum packer machines • Disposables including gloves, aprons, bags, hair nets and arm covers

Portrait Black and white

Contact Fabian for further info: 021 284 2604 Email: fabian.quevit@dunninghams.co.nz

SEE US AT THE NZ AGED CARE ASSOCIATION CONFERENCE 22ND – 23RD OCTOBER WWW.DUNNINGHAMS.CO.NZ

September 2019

9

Want your product featured? Contact sarah@reviewmags.com.

LET’S GO INDOOR ROLLATOR

If you’re looking for a rollator that’s easy to manoeuvre and looks great, the Let’s Go is the obvious choice. A removable tray provides the perfect surface to place a plate or a cup of coffee. You can use it as a serving trolley or as a table to eat from, and of course, give you support when walking indoors. It is a multi-functional and practical rollator.

The comfortable handles are covered with soft foam and are adjustable in height. The brake is easy to operate with just one hand. The rollator brakes on both back wheels and it can be easily folded for transport or storage.

If you’re all about style and function, Independent Living has got you covered. Visit the team in store at Browns Bay, Royal Oak or Botany, or visit www.ilsnz.org.

EXPERTS IN TOP QUALITY AND EASY TO USE

Dunninghams, a 98 year old privately owned NZ company, is an expert in the manufacture of dry blended ingredients for the food industry.

All products are produced in their Penrose manufacturing facility with ingredients benefitting from full traceability and food safety control programmes.

Key products in the Dunninghams range include dry rubs, coatings, marinade sauces, gravy and pie mixes, mashed potato and soft serve.

All products are easy to use and well tested over many years of sale. Products are also available in a range of unit sizes to allow for different uses.

As well as top quality ingredients, Dunninghams also provide a very wide range of packaging options including polyprop, robust, hot meal clams, sugar cane and board containers, foil, bake, cling, disposable items, gloves, wipes, cleaning gear and equipment.

Their quality vacuum bags (suitable for sous vide cooking) and European vacuum packer machines (with fast, high performance pumps) are super popular with those in the food industry. Other smaller commercial machinery for food service include mixers, mincers, sausage fillers and patty formers.

For more information, visit www.dunninghams.co.nz.

SUPERSONIC

Dyson has launched its Supersonic hair dryer with styling attachments engineered for different hair types, further unlocking the potential of its best-selling hair dryer. It is acoustically tuned for less disturbance. Dyson engineers have tuned the pitch of the hair dryer motor and insulated it within the handle. With intelligent heat control, a balanced design and Air Multiplier technology, the Dyson Supersonic hair dryer creates a drying and styling experience – helping to improve customer satisfaction.

For more information visit www.dyson.co.nz.

DRY AND COMFORTABLE SLEEP

Commercial Supplies are the proud owners and distributors of the DryLife® range of waterproof and Tencel® bedding products, designed for use in the aged care sector.

The DryLife® range includes hospital grade wipeable pillows, waterproof bed sheets, absorbent bed liners, waterproof mattress and pillow protectors, as well as Tencel® pillows and duvet inners. Tencel® is a natural product made from the bark of the Eucalyptus tree, 50 percent more absorbent than cotton, it offers a dry and comfortable sleep with the duvet inners giving a lightweight alternative for weight-sensitive individuals.

COMING IN HOT

Searchfield now stock the full range of Menumaster from standard commercial microwaves you know and love to the newest express ovens with convection heat, forced air (impinger) and microwave. The express ovens can use metal bakeware if needed. Standard microwaves from 1000 Watts to 3500 Watts in various cavity sizes. Three models of express ovens for pies, pastries, paninis, pizzas or practically any hot food ready in a fraction of the time a conventional oven takes.

For more information, visit www.searchfield.co.nz.

10

100% OWNED

MORE WATER – LESS WASTE

The Clever 10-litre eco box is filled with healthful water.

Perfect for you residents or staff drinking water or to have on hand as an option for emergencies.

If your water supply is limited or compromised the 10-litre box is the perfect go to.

Its cardboard packaging comes from New Zealand renewable pine forest and testifies of the companys commitment to environmental sustainability.

Visit us online at waterinabox.co.nz.

ECO-FRIENDLY CLEANING SUPPLIES NZYME is New Zealand’s leading manufacturer of eco-friendly cleaners. Using world leading technology, they produce highly effective products that are completely safe for people and the planet.

With our world at a tipping point, the team at NZYME recognised the detrimental effect that harmful chemical runoffs have on the environment. Their aim is to disrupt this process by introducing biodegradable cleaning alternatives for domestic, commercial and industrial use. Procured by nature, their product range contains plant-based enzymes combined with natural surfactants and scents.

Enzymatic cleaners are powerful and scientifically proven to enhance the cleaning process, resolving problematic issues that harsh chemical cleaners can’t budge, like biofilm that protects harmful bacteria and is the leading cause of strong odours. At NZYME, they are passionate about saving the environment and proud to represent a range of products that are truly nature’s own. All products provided by NZYME NZ Ltd are MPI approved. Before any product is used on site, NZYME will provide copies of safety data sheets.

For more information, visit www.nzyme.co.nz.

LOUNGING ABOUT

Nichetto’s Mame chair is an honest piece of design showcasing proportions that feel at ease in an interior setting and offering a supreme level of comfort. The Mame has combined influences from the designer’s Italian and Swedish homes, creating a harmonic piece of European furniture. Available exclusively from Statement iD. Email Phoebe@statementid.co.nz or visit www. statementid.co.nz for more information.

TAKE A SEAT

With a wide range of base options available the Kesy-04 is a versatile armchair suitable for a wide range of commercial applications. Torre was established in 1961 and has a wellestablished furniture factory. Collaborating with European designers, Torre creates pieces that have the flexibility needed in commercial spaces with the flare of European design. Available exclusively from Statement iD. For more information email Phoebe@statementid.co.nz or visit www.statementid.co.nz

DISABILITY VEHICLE RENTALS

Disability Vehicle Rentals Ltd offer a large range of cars and vans which are disability friendly for as short or as long term rental period as you require. If you are using wheelchair taxis or other forms of transport to access doctors, hospitals, clinics, work, patient or resident outings, appointments, or shopping – Disability Rentals are a more accessible and cost effective alternative. The team at Disability Vehicle Rentals always go the extra mile to ensure all of their vehicles meet the very high standards required by their clientele. “We consider your safety of paramount importance and conduct careful checks to ensure the correct anchorages are installed and the rear hoists meets the required standard.”

Disability Vehicle Rentals are here to make hiring a vehicle as easy as possible. With nationwide coverage, they have the largest and most up to date fleet of hand controlled or wheelchair accessible vehicles in New Zealand, and superb customer service. It’s simple and stress-free, so you can concentrate on your journey, wherever your travels may take you.

For more information, call 0800 908 007 or email enquiries@disabilityrentals.co.nz.

September 2019

11

E N T E R TA I N M E N T

OK COMPUTER?

It’s a cold, dark morning; the sun is barely peeping over the horizon. A woman awakes and brews herself a cup of tea, sipping it as she looks out of the window at the morning drizzle. “Alexa,” she asks, “what’s the weather like today?” Her Amazon Echo AI assistant informs her that it’s raining, so she dons a waterproof before heading outside, her trusty guide dog in tow.

In this simple one-minute advert recently broadcast in the UK, Amazon succinctly demonstrates the utility of their artificially intelligent software to the disabled consumer.

It’s still early days for the AI industry, but as the technology improves it looks set to become as ubiquitous as the smartphone, tablet, or personal computer. Just as these technologies have transformed every aspect of our lives from shopping to socialising, AI is certain to have an enormous impact on the world.

Michael Witbrock is a computer scientist who wants to figure out just what that impact will be. Born in Christchurch, Witbrock acquired his PhD in computer science from Carnegie Mellon University in Pittsburgh, Pennsylvania. After residing for some years in New York, he is now a professor at the University of Auckland, and lists ‘AI for Social Good’ amongst his areas of interest. AgedPlus magazine spoke to Witbrock to get a sense of what the growth of AI means for the aged care sector.

“There are obvious applications to health which many people probably turn to when asked about AI in this context,” said Witbrock.

“AI offers potentially large improvements in knowledge management tools to make far better use of our scientific research in seeking treatments for each patient’s ailments. It will also lower costs and support higher accuracy for diagnostic imaging tests in particular.”

The computational power afforded to healthcare practitioners in the last fifty years has already drastically improved medical care, but giving machines the ability to analyse and learn from relationships between prevention or treatment techniques and patient outcomes en masse could lead to a fine-tuning of medicine and increased personalisation.

AI software that not only has access to a patient’s medical records but to thousands, or even millions, of other patients’ data may be able to suggest more effective treatment than a doctor or team of doctors, however wellinformed they may be. One study conducted by the Centrestone Research Institute found that predictive modelling of electronic health records data has achieved 70-72 percent accuracy in predicting individualised treatment response at baseline, and these figures are only going to improve. But it’s the application of AI outside of the clinical context which Witbrock anticipates having the most significant impact on the lives of elderly and immobile consumers.

“I think the biggest change that AI can bring, and that we should aim for, is to use it together with robotics to allow us to achieve the most fulfilling lives our circumstances permit. This kind of personalised assistance could range

12

100% OWNED

from very small kinds of help to full support.”

Assistance like the aforementioned Amazon Echo advertisement?

“Absolutely, that’s what I mean by adapting to our circumstances. Having AI systems that understand enough about us and about our whanau and surroundings, and fully have our best interests ‘at heart,’ can be vastly enabling.”

Of course, such improvements will not come without challenges, not least of which will be convincing older consumers of the merits of AI. Witbrock was quick to point out the general association in the public consciousness of maturity with an inability to use technology, an association he called “nonsense and insulting,” but also made it clear that AI may not be for everyone. “I really empathise with people who are happy in their lives and don’t want to be bothered,” he said. “Whilst I’m an eager adopter of these capabilities, it’s not clear that these assistants are useful enough that it’s worth encouraging people to learn to use them. Yet.” ‘Yet,’ of course, is the key word here. Over the next few years, Witbrock anticipates AI becoming essential for simplifying access to services, and as that happens, more and more of the older Kiwis who enjoy technology and change will introduce friends, colleagues, and family to their use. “It’s early days, but interactions with AI are already becoming far more natural. There’s a lot of research going on to improve understanding of speech and language, and recognising and appropriately simulating emotion, including by New Zealand

companies Soul Machines and UneeQ , so I expect a lot of progress quite soon.”

It turns out, Witbrock has been thinking about the applications of AI to aged care for some time. “When I was at primary school, I was obliged to spend time offering company for a man in a retirement home,” he explained.

“Or rather, he was obliged, seemingly against his will, to spend time with me.” Since this early childhood interaction, Witbrock has reflected heavily on his elderly friend’s loss of selfdetermination, and what the field of AI could do to help maintain people’s capacities and dignity as they face challenges, whether age-related or otherwise. “That goal of fulfilling lives for us humans remains a strong motivation for my research.”

But what about Terminator, Blade Runner, and the whole host of other science fiction movies that predict artificially intelligent robots will bring about humanity’s demise? According to Witbrock, the concerns aren’t completely unwarranted, but they may have been somewhat overblown. “We always have to think carefully as a society about the benefits, and the costs, of any major change. My view is that so long as we make sure that we explicitly set a goal of benefitting wellbeing and human civilisation generally, as we develop increasingly powerful AI and integrate it into our lives, the potential benefits far outweigh the likely risks.”

Whilst armed robot soldiers are unlikely to be taking to the streets any time soon, the recent scandals involving Cambridge Analytica and Facebook show that powerful technology in the wrong hands can have devastating results.

“We need to keep having this conversation,” Witbrock concluded. “One of the reasons I moved back home to Aotearoa to continue my work is because I believe that New Zealand’s history and cultures make it almost uniquely suited to grapple with these questions, and to ensure that AI really benefits us all.”

GRAPE TOGLASS

ROSIE MENZIES, CARRICK WINES Nestled in the heart of Central Otago, Carrick Winery produce a range of certified Organic and Sustainable Winegrowing New Zealand (SWNZ) wines. Winemaker Rosie Menzies has been with Carrick since 2018 but has been enamoured with wine since the sixth form. “A summer working for a small Central Hawkes Bay vineyard, Lime Rocks, cemented my belief that a career in the wine industry could be incredibly fulfilling,” said Menzies.

After studying a Bachelor of Science at Massey University, followed by a Diploma in Viticulture and Oenology in Lincoln and a Diploma of Wine and Spirits, Menzies’ first official harvest was in 2008 at Ngatarawa. Menzies has always been involved in the wine industry in some regard, citing her appointment as Carrick Winery winemaker as her most significant career achievement to date.

Carrick’s picturesque location allows the wines to produce unique flavours and characteristics.

Menzies cited the firm tannin profile, linearity and strong acid line as reflections of the striking landscape, semi-continental climate, wind and poor alluvial glacial soils. Land is more important than just what it offers a vineyard, according to Menzies. “We are guardians of our land and look for continuous improvement of our soils and site through organic management, developing biodiversity and looking after the people who look after our site. Wine is our expression of our place; we, therefore, pursue a path where this can be best reflected.”

Biodiversity is essential to Menzies and Carrick, and they have been exploring ways in which they can incorporate this into their land. “We have started cover cropping, planting insectaries, increasing our native plantings, and increasing our compost production.” They have

also increased the size of the kitchen garden to provide more fruit, herbs and vegetables for the restaurant.

Menzies believes that people, place, conviction and knowledge make good wine. At the moment, Menzies said that she is enjoying Carrick’s 2017 Electric No.1—a field blend of all of the white varieties of Carrick. Through Carrick, Menzies hopes to be able to develop the structure, balance and complexities of the different varieties.

Climate change is a hot topic circulating the wine industry and shaping the future of winegrowing and making.

“It is hard to gain perspective on this yet, but we will likely see more extreme weather events making the season harder to manage and perhaps we will need to look at different varieties as well as potential implications of restricted water use for cleaning in the winery.

We are already looking for ways we can reduce our need for our finite resources.”

Outside of wine, Menzies enjoys getting out and exploring the mountains and lakes of Central Otago. “But cooking and gardening are also good down-time favourites.” Looking ahead, Menzies hopes to be able to continue refining and improving the Carrick Wines through constant exploration and understanding of the wines the site gives them.

September 2019

13

OUTDOORSPACES

THE GREAT OUTDOORS

As the Southern Hemisphere rolls out of winter and into summer, aged care facilities across New Zealand will be looking to capitalise on their outdoor spaces, encouraging residents to put their feet up on the patio or take a dip in the pool. Providing residents with a space in which to unwind outdoors is an effective way to diversify your portfolio, but it’s not without its pitfalls. Inclement weather, health and safety concerns, and the need to provide furnishings capable of withstanding the environment are all necessary considerations when planning a great outdoors space.

hia yC

Though the décor and ambience of an outdoor space offer endless possibilities for innovative design and creativity, it’s important to remember that, like any aspect of an aged care

n a S o uz a

SAFTEY FIRST

facility, safety should always be of top concern.

Pools, in particular, present numerous potential hazards, especially for children. Poolside areas present a slipping hazard, one which may be alleviated by the installation of anti-slip tiles.

According to a recent rewrite of the building code section D1/AS1, accessways expected to become wet during normal use require a tiled surface with a rating of 39 or above on the pendulum test, or an R11 ramp test rating.

The pendulum slip test involves sliding a weighted boot over a tile in a pendulum. The height reached by the boot on its ascension out of the swing is an indication of the amount of resistance provided by the tile – any value under 35 is considered ‘low resistance’, and potentially a hazard. A ramp test is a simple although potentially unreliable test also used to determine the slipperiness of a tile. A tester walks across the tiles under scrutiny, which are in turn fixed to an adjustable ramp. The surface of the tiles is covered in an oil, and the angle of the ramp is increased until the tester can no longer maintain balance.

Prior to the Fencing of Swimming Pools Act 1987 being enacted, an average of 10 young children drowned every year in residential swimming pools. By 2014, this average had reduced to two young children every year, most of whom were under three years of age. The residential pool provisions of the Building Act 2004 require residential pools to be fitted with a barrier that restricts access by unsupervised children under five years of age.

Law changes in 2017 meant that residential pools must be inspected every three years, and allowed covers to be used as barriers for small heated pools such as spas pools and hot tubs when the pool is not in use. Importantly, existing pools installed before January 2017 are deemed to comply with the requirements if they complied with the Schedule to Fencing of Swimming Pools Act 1987 – valid exemptions granted under the 1987 act continue to apply, including the conditions of those exemptions. a Juli

100% OWNED

er r

14

can drastically transform the residential experience without the need for a great deal of manual labour or construction on the part of management. The addition of a fireplace or electric heater and some form of partial shelter – be it an umbrella, awning, or gazebo – helps keep such spaces in use year-round.

Juliana Souza, general manager of Swiss-Belresort Coronet Peak, explained how a little consideration when it comes to design can go a long way: “I like to create consistency between inside and out by matching the style of the interior aesthetic while also adding in things that are new and interesting. I love adding texture where I can – contrasting hard furniture, such as tables or umbrellas, with softer ‘inside comforts’ like cushions, blankets and colourful beanbags can really make your outdoor area appealing.”

Building upon or decorating existing spaces is a great, cost-effective way to add a splash of character. Souza recommends incorporating plants into outdoor space to soften edges and create a sense of tranquillity: “I’m a big fan of live green walls – there are so many plant options now that are low maintenance but look great when illuminated. To that point, the use of innovative lighting means a space is not only useable when the sun sets, but completely transforms come nightfall.” It’s important to think about the colour and sources of light outside as much as you do inside, as good lighting can make or break your outdoor space.

Ch

Aged care facilities could learn a thing or two from hoteliers when it comes to their outdoor spaces. In her role as manager of Cordis Auckland’s award-winning Chuan Spa, Cherry Chia is responsible for managing staff, overseeing facility maintenance, developing budgets, and creating promotional campaigns for the Cordis’s spa, as well as its outdoor rooftop pool and jacuzzi.

In a city known for being regularly subjected to ‘four seasons in a day’, Chia pointed out the importance of maintaining a pleasant, welcoming outdoors space for her guests.

“Framed by palm trees and comfortable sun loungers, our rooftop pool is heated yearround to an inviting 27 degrees, whilst the jacuzzi is kept at 38 degrees,” she explained.

“It’s pleasantly surprising to see guests enjoying the facilities in any weather, all year round.” Located just off one of Auckland’s hippest cultural centres, Karangahape Road, Cordis has managed to create an outdoor space in the heart of the city, a product Chia manages with careful consideration of customer feedback.

“We aim to deliver a five-star experience with heartfelt service, so we rely on our guest’s satisfaction levels to ensure their expectations are being met,” she said. “I also constantly monitor guest satisfaction levels through our post-treatment survey, and through interacting with guests visiting Chuan Spa, Health Club, and our outdoor pool and jacuzzi areas.”

By staying in dialogue with her guests, Chia is able to continue to maintain her facilities and her commitment to quality: “Our pool and jacuzzi offer an oasis of serenity in the midst of a bustling city,” she said. “It’s of the utmost importance that we keep it that way.”

Of course, not every accommodation provider wants or needs an outdoors pool, and smaller businesses may struggle to find the space or budget to install and maintain such a costly feature. Outdoor lounging areas

Featured above: Biscay Arm Chairs and Biscay Tables

The Biscay Range The Biscay range is a super functional. aesthetic. durable and cost effective outdoor furniture solution. With its sleek design, it is sure to add a modern edge to your space.

• Constructed from durable weather resistant resin reinforced with glass fiber • Suitable for Indoor or Outdoor • Non-metallic frame will never unravel, rust or decay • UV Protected which ensures colours won’t fade • Stable design, excellent for Aged Care facilities • Solid laminate table tops (not glass)

Biscay Arm Chair

Biscay Table

Biscay Retreat Chair

Biscay Tub Chair with Cushion

Contact us today | 0800 601 701 | www.acornfurniture.co.nz

MOBILITYTRANSPORT

EXTENSIVE RANGE OF VEHICLES

Freedom Mobility is New Zealand’s largest mobility vehicle rental company offering an extensive range of disability modified cars and vans for disabled drivers and transporting disabled passengers.

Freedom Mobility aims to deliver freedom and independence to the elderly through providing vehicles that cater for every disability, from swing-out seating to wheelchair access.

Freedom Mobility’s wheelchair accessible vehicles offer a range of benefits to make life easier for the elderly and people living with disabilities. It comes with a wheelchair lift, wheelchair hoist, or wheelchair ramp, and they can take up to three wheelchairs at a time.

There are seating configurations so passengers can face one another while travelling and come with a certified fully adjustable restraint system, to ensure safety and security.

The mobility vehicle hire has accessible wheelchair vans available for daily hire or longer-term hire, which is ideal for bigger trips or when the home’s own vehicle is undergoing maintenance. Short-term hiring of modified vehicles on a day to day basis is also available.

Many retirement homes require disability modified vehicles, but prefer to lease the vehicle rather than purchase it. Freedom Mobility arranges leasing modified vehicles to retirement villages for a year or more, depending on the retirement village’s preference. There are many additional benefits such as paying for the registration fees, organising the WoF, taking care of all repairs and maintenance and supplying loan vehicles.

For more information visit www.freedommobility.co.nz or call 0800 864 2529.

Live your life, your way... ...with a little help from us.

Lift Chairs | Daily Living Aids | Kitchen Aids | Bathroom Aids | Continence

Mobility Equipment Hire Available

Browns Bay | Royal Oak | Botany 0800 625 100 | ilsnz.org 16

100% OWNED

Confined to quarters - PREVENTING GASTRO IN RESIDENTIAL CARE Dr Jay Harrower, Medical Officer of Health, Auckland Regional Public Health Service.

Preventing the spread of gastroenteritis can be difficult in aged care facilities. People live close to each other, there are numerous visitors, and staff move from resident to resident providing personal care.

Auckland Regional Public Health Service medical officer Dr Jay Harrower said the service had 635 cases of gastro reported in 34 long term care facilities in 2018.

“It is pretty hard to prevent a gastro outbreak, but some facilities do manage them better and stop the spread.

“Rest homes or private hospitals that get on top of an outbreak early do the best. They recognise a person with vomiting or diarrhoea (called a case) as potentially contagious, isolate the person, and implement infection control practices quickly.

“There have also been occasions when an outbreak has spread in an aged care facility because they haven’t used the right cleaning products. This is not a time for fragrant detergents, but for hypochlorite at the right strength, and used frequently,” Dr Harrower said.

Gastroenteritis is usually caused by viral infections like norovirus, with food poisoning from bacteria less common than most people think.

This virus is transmitted through faeces and vomit, surviving on surfaces even after cleaning with some disinfectants. People with norovirus are infectious for at least three days after the symptoms stop, sometimes up to two weeks.

NOROVIRUS CAN BE SPREAD IN MANY WAYS: • • • • •

Consuming contaminated food or drinks .

Touching contaminated surfaces or objects and then putting your fingers in your mouth.

Having direct contact with an infected person (eg, by sharing food or eating from the same plate or cutlery).

Through the air (when vomiting sends tiny particles into the air).

The most important key to prevention is hand hygiene, and this is also key to stopping the spread of the virus as well, especially for staff.

SO WHEN IS IT CALLED AN OUTBREAK, AND WHEN TO CALL PUBLIC HEALTH? An outbreak is when there is Two or more cases with symptoms of diarrhoea and/or vomiting with one other symptom in a specific unit or floor within a two day period, or • Two or more units/floors having a case of diarrhoea and/or vomiting within 48 hours.

“You then call Public Health and notify an outbreak, and we’ll provide advice,” said Dr Harrower.

•

As well as sending off sick residents’ stool samples for testing, a facility should implement strict infection control procedures.

This means • Reinforce meticulous hand hygiene – and not with hand sanitisers • Environmental decontamination with 1 % hypochlorite solution • Exclude ill staff until symptom free for 48 hours, and health care assistants shouldn’t prepare food.

• Isolate residents in their room until symptom free 48 hours.

• Restrict the movement of staff and residents and don’t transfer a well resident into an area with unwell people.

• Restrict visitors.

“It really helps to keep really good records in an outbreak, by keeping a case log to track test results from stool samples, infectious periods and how the disease is spreading,” Dr Harrower said.

Apart from hand hygiene, daily cleaning with 1 percent hypochlorite solution is important, but this should happen more often in bathrooms and toilets in affected areas (and a stronger hypochlorite solution can be used).

Telling staff, family members, and contractors about the outbreak also helps control the spread. Put a sign on the door alerting visitors to the outbreak. It can also mean talking to Public Health about a response for media, in the event of escalating numbers.

September 2019

17

T R A D E TA L K S

The Importance of Hydration Water is one of the simplest yet most vital substances to the human body, which is itself around 60 percent water. Elderly people, in particular, are at risk when it comes to dehydration, as their bodies’ lower water content means they need to rehydrate more often.

Living in an aged care facility, access to fluids for many residents can depend upon the availability and attentiveness of staff. It’s important to make sure guests are staying hydrated, as the benefits of drinking plenty of water are almost endless; headaches, constipation, kidney stones, urinary tract infections, memory loss, and fatigue are all conditions which can be at least partially alleviated by adequate hydration. Health authorities commonly recommend that adults drink at least two litres of water a day, though this amount can vary depending on the individual.

What’s more, numerous conflating factors may cause older people to avoid drinking water, consciously or unconsciously. Elderly people often have reduced thirst signals and become less able to concentrate their urine, whilst memory loss may make it harder for older adults to remember to drink often. Individuals with incontinence issues may not wish to overhydrate in order to avoid embarrassment, and mobility problems can make it difficult for older adults to regularly fetch a drink.

With so many alternatives on the market, it can be easy to forget to drink enough good old-fashioned water. Thankfully, whilst there’s nothing wrong with water straight from the tap, there are more and more options out there to help make water a more enticing option for elderly people.

“WATER YOU CAN EAT”

Jelly Drops were designed to solve a particularly insidious problem, which is that the symptoms of dehydration are often mistaken for the symptoms of dementia, making dehydration even more life-threatening for elderly people

18

100% OWNED

with dementia. When British inventor Lewis Hornby noticed his grandmother was not getting enough to drink, he developed Jelly Drops to help her.

The drops, which contain water and electrolytes to help keep elderly patients hydrated, are designed to be appealing to people with dementia as well as easy to grasp and swallow. “When first offered, grandma ate 7 Jelly Drops in 10 minutes,” said Hornby, “the equivalent to a cup full of water, something that would usually take hours and require much more assistance.”

Jelly Drops are not currently available to buy, but since the prototype went viral, Hornby has put together a team who are developing the product and hoping to launch it before the end of the year.

SKINNY FIZZ Sometimes, you just need some refreshment.

Skinny Fizz is sparkling water with a splash of real New Zealand fruit extract, and nothing more. Served in 100 percent recyclable packaging, Skinny Fizz is designed to emulate a soft drink in terms of flavour and presentation, only without any of the nasty stuff.

Available in lime, lemon, and raspberry, the drinks are a great way to encourage elderly people to stay hydrated, providing a more exciting take on plain old water.

NAKD WATER nakd is sourced from the Bay of Plenty on New Zealand’s East Coast. An area famed for its wineries, beaches, and agricultural excellence is now being rediscovered for its amazing waters, which rest far beneath the Earth’s surface on embedded silica ignimbrite rock.

The water is naturally lower in sodium, potentially a contributing factor to high blood pressure, and high in silica, which boosts collagen production and helps maintain healthy hair, skin, nails, and bones.

Pure and untouched, nakd is bottled at source and has won numerous awards for both its water and luxurious packaging.

Save money and the planet!

Each year, New Zealand trucks over 700,000 tonnes of food waste to landfill where it generates methane, a potent greenhouse gas. InSinkErator has an alternative.

InSinkErator Food Service waste disposers are not only convenient and hygienic, but can be environmentally responsible, too. That’s because, where local infrastructure allows, food waste that passes through a disposer ends up at a wastewater treatment plant where the methane gas is captured

insinkerator.co.nz

and converted into renewable energy that helps power the treatment facility. Less kitchen hassles, less food to landfills, more productivity.

And with payback on investment in as little as one year, being environmentally responsible has never been more profitable. To find out what Food Service Food Waste Disposer is right for your kitchen, call 0800 200 510 or email info.parex@emerson.com

AFTERNOONTEA

HOME-STYLE BAKED GOODNESS Original Foods Baking Co has been perfecting the art of baking for over 25 years with its delicious home-style baked cakes, donuts, slices, muffins and brownies.

Proudly New Zealand owned and operated, the company is well known for its famous Goofy Slab Cakes along with its wide range of delicious sweet treats including the brand new, smooth and delicious Gluten Free Salted Caramel Brownie.

For more information, email yummy@originalfoods.co.nz or call 0508 DONUTS.

WHICH MOO ARE YOU? Life is for living and people are busy doing exactly that. It is important to be happy and healthy, so to save time we have introduced a new look to the Green Valley 1L range. Still the same milk we all know and love, just presented a little differently. The label features the fat content front and centre, so no need to hunt down the information on the back of the bottle in small text.

Maybe some love the full flavour of the 3.3% fat, while others are getting ready for summer and the 1.5% fat – a little bit lighter – is perfect for their cup of tea or coffee.

For more information, visit www.gvd.co.nz.

PREMIUM READY-TO-SERVE Allied Pinnacle has a complete range of readyto-serve and semi-finished bakery products for your convenience. Their ready-to-bake and ready-to-proof products save you time, hassle and are simply delicious savoury pastries now available at a convenient cost. Premium croissants and Danishes can be created with ‘easy-bake’ technology, straight from the freezer to the oven without thawing or proofing.

For more information, call 0800 408 368.

BLENDED FOR KIWI TASTE BUDS

Enquires 0800 866 061 Bryce.McBain@jdecoffee.com • nz-customerservices@jdecoffee.com 20

100% OWNED

CATERING COOKIES Molly Woppy is a New Zealand artisan company baking gourmet cookies. Releasing a fresh new catering range with delicious, award-winning flavours. This includes gluten-free (endorsed by Coeliac NZ Incorporated) and dairy-free options, plus the classics. The cookies hold a sustainable shelf life and contain a wide variety of sizes and flavours, including bulk bags and individually wrapped options. This range is suitable for housekeeping, with the individually wrapped cookies perfect for turn down and in-room amenities. The bulk bags, available in small and bite size, are a premium option, convenient for meetings, conferences, events and afternoon teas; a great time saving solution. Molly Woppy use only premium, quality ingredients; NZ butter, free-range eggs and ingredients free from anything artificial.

All products are handmade, satisfying that true home-style baking taste and texture. All options are sure to add to your guests’ stay and experience, with these delicious treats. For more information contact sales@mollywoppy.co.nz or call 09 828 6095.

FLORENTINES Celebrating 25 years supplying all facets of New Zealand foodservice, Florentines is proud to manufacture a range of cost-effective products for institutional caterers including a focus on aged care.

Florentines provide a service built on respect and trust throughout the food industry in New Zealand. Their passion to provide their customers with a range of quality, exciting baked products has resulted in a well-respected international food manufacturing company that is committed to being a leader in its field. Florentines is still a 100 percent New Zealand family owned business.

Through improvements in software, processes, plant machinery and engaging with market specialists in Elder Care have enabled them to look at the New Zealand industry in a more planned and less reactive way. The team aims to supply the best solutions picked by the client for their sites to improve the living of people in care.

They also engage with bakers and chefs wherever they can for opinion, guidance and innovation. By embracing the industry Florentines loves their goal is to be nothing short of the best.

For more information call Ashleigh on 07 574 0101 or email orders@florentines.co.nz.

Indulge your senses with the taste of

Enquires 0800 866 061 | Bryce.McBain@jdecoffee.com | nz-customerservices@jdecoffee.com

September 2019

21

SUPERFOODS

HEALTH OR HYPE?

Superfoods are named for their so-called unparalleled nutritional value. Often, foods labelled as superfoods are exotic offerings from far-flung countries such as açaí, chia seeds and mangosteen, adding to the allure of an already hyped product. Despite what younger generations may picture when they think of superfoods, a superfood is simply a nutrient-rich food considered to be especially beneficial for health and well-being—a category many fruits, vegetables, grains, legumes, nuts and seeds fall into.

For the Aged Care sector, we will analyse whether or not adding a generally more expensive offering—a superfood—is worthwhile to the residents, or if there is more benefit in serving a standard nutritionally balanced diet.

No single food—not even a superfood—can realistically offer the nutrition, health benefits and energy needed to nourish ourselves.

Superfoods are, however, known to provide exorbitant amounts of various nutrients.

Superfoods include leafy greens like kale, which is loaded with vitamins A, C and K, as well as being incredibly fibrous and full of calcium and other minerals. Blueberries are another favourite superfood, which are rich in vitamins, fibre and phytochemicals, and are also thought to reduce the risk of heart conditions, and turmeric is another superfood that crops up often—it is said to have incredible anti-inflammatory and antioxidant properties. Despite the hype that surrounds superfoods, a diet that consisted of a balance of various superfoods would be incredibly healthy for anybody. It would, however, be expensive, and perhaps unrealistic, especially in the aged care sector. Although aged care facilities and

22

100% OWNED

retirement villages would love to see their residents hopped up on nutrients and playing tackle rugby on the field, the budget required for a menu designed around superfoods would set them back an unrealistic amount.

Partially for cost-related reasons, and partly based around practicality, Sandra van Lill, a principal dietitian for dietitiaNZ recommends a diet of variation, balance, and well-prepared and locally produced foods.

“There is no need for expensive superfoods in aged care menus. Certainly, though, every aged care menu should contain a wide variety of colourful fruit and vegetables, legumes and whole grains,” van Lill said. There are plenty of everyday foods that provide high amounts of fibre, omega-3, and antioxidants, for example, that aged care menus should look to include in their menus.

FOR EACH CATEGORY, SHE RECOMMENDS: •

Fibre: Oats, barley, whole grain bread, legumes, fruits and vegetables. These foods provide a good source of fibre which helps to lower cholesterol it helps with weight management, and promotes a healthy gut.

•

Antioxidants: Colourful, seasonal fruits and vegetable, berries, leafy greens, peas, kiwifruit, citrus fruit, carrots, beetroot, pumpkin, and tomato. These foods provide antioxidants which help fight infection and protect against diseases, including cancer and heart disease.

•

Omega-3: Fatty fish, free-range eggs, walnuts, pumpkin seeds, and flax meal.

Omega-3 is great for protection against heart disease and is important for brain health and memory loss protection.

•

Extra category, super spices: Many of the spices used in everyday cooking have superfood qualities—turmeric, cinnamon and ginger, for example. Besides adding flavour and aroma to meals, these inexpensive spices can be used in an array of dishes to provide that extra nutritional boost.

As generational changes begin taking shape in the aged care sector, baby boomers, for instance, are not going to want to eat a diet of meat and three veg. Does this mean that the aged care menu is due for a change and a shakeup anyway? van Lill believes that while there may be a small number of baby boomers that would expect superfoods, she hopes that they would also see that a menu full of them is probably unrealistic and beyond the scope of the aged care foodservice. However, an aged care facility that has the ability to serve superfoods to a receptive group of residents is sure to see the benefits through residents’ good health. For the average facility, van Lill leaned towards balance and practicality, however.

“Generally, dietitians would advise incorporating a wide range of colourful, seasonal fruits and vegetables in the menu to ensure that residents’ nutrient needs are met, as well as promoting health and well-being.”

She recommended looking towards

healthy ‘superfood-esque’ produce from local supermarkets and greengrocers instead of highly marketed and expensive and rare foods coined superfoods.

There is a wide range of food-drug interactions, not necessarily limited to superfoods that aged care facilities need to account for too. A well-known example is grapefruit, where chemical substances in grapefruit interact with a wide range of drugs and greatly increase drug potency.

Another example is cranberry juice and dark leafy green vegetables, which interact with blood-thinning medication. Although this is something that an able-bodied resident should be able to account for, understanding these interactions is important for nutritionists and chefs in the aged care sector.

Aged care facilities generally don’t have food budgets to accommodate expensive and exotic superfoods. If everyone could afford to buy them, perhaps there wouldn’t be as much hype, as they would just become commonplace.

Superfoods do, however, represent optimum nutrition, despite their high costs.

The only thing that can improve a balanced diet is to incorporate a superfood or two to add a boost of vitality and nutrients. However, in the aged care sector, an argument has to be made that although the days of meat and three veg are over, the average resident wants to be eating healthy food that is nutritionally balanced, and tastefully attractive. Colour, texture, and nutrition are perhaps the go-to for aged care menus, while superfoods remain a product for those that can afford to purchase the best.

NUTRITIOUS FOODS Instant Kumara Mash is a healthy, instant gourmet dish. Enriched with milk and natural flavours, it tastes delicious by itself and goes well with other foods in an existing menu. It can be flavoured or used to create a new dish.

GOURMET STYLE KUMARA MASH

Just add boiling water and whisk, a smooth gourmet style kumara mash will be ready for serving in seconds.

EMAIL: enquiry@nutritiousfoods.co.nz

SERVING SUGGESTIONS •

Base for Kumara Thai Green Soup

•

Combine with mashed parsnip

•

Make with coconut cream

•

Add curry powder & garam masala

•

Filling for ravioli

TEL: 09-3040 253, 09-3040 254 September 2019

23

FOOD&BEVERAGE

An Apple A Day

Aches and pains, dodgy joints, and mobility issues are often thought of as par for the course when it comes to getting older. And, of course, often the trials and tribulations of aging are caused by factors beyond our control, like genetics or pre-existing conditions.

But increasingly, the power of prevention is being recognised when it comes to maintaining vitality into old age. For decades, the risks associated with smoking and alcohol consumption have been common knowledge, with an estimated 18.1 percent of preventable deaths in the United States caused by tobacco, and 3.5 percent by alcohol.

Diet and exercise, often thought of as peripheral practices beneficial but not integral to health, are now being recognised as of fundamental importance. 16.6 percent of preventable US deaths were related to poor diet and physical activity, which can cause cardiovascular disease, diabetes, and high blood pressure.

More people worldwide now die each year from obesity than from malnutrition, with global obesity numbers nearly tripling since 1975. In an era where

processed food is often cheaper and easier to access than fresh produce, medical professionals are now beginning to approach food as medicine.

In Wilmington, North Carolina, doctors can now prescribe fresh food to be picked up at a local non-profit, whilst in Washington, DC, a program called ProduceRx lets doctors give Medicaid patients money to spend at a nearby Giant Food wholefoods supermarket. In Camden, Maine, doctors can give vouchers to eligible families to use at the local farmer’s market.

By encouraging people to view food as medicine, medical practitioners can alleviate some of the anxieties surrounding a change in diet, often a subject deeply intertwined with a patients sense of identity. If a healthy meal is as routine and even mundane

as popping a pill, the assault on an individual’s identity that a ‘diet overhaul’ might cause is alleviated. For catered aged care facilities, a balance must be found between providing guests with plenty of healthy options without eliminating their free choice to treat themselves when they feel like it.

Prescribing exercise presents a more complex picture, as a more nuanced approach must be adopted in order to take mobility issues into account. However, the benefits are undeniable: a study published in Sports Medicine showed that prescribing exercise for the elderly can induce a significant reduction in risk of coronary heart disease, diabetes mellitus and insulin resistance, hypertension, and obesity, as well as improvements in bone density, muscle mass, arterial compliance, and energy metabolism.

In order to encourage residents to exercise, it’s important to set their sights suitably low – nobody needs to be out running marathons in order to reap the benefits of movement. Walking, swimming, and gentle strength work or yoga all have huge impact on mobility and a wide range of health issues, including psychological conditions like depression.

The Japanese trend of shinrin-yoku, or ‘forest bathing’, has recently garnered worldwide attention. Doctors are able to alleviate stress, depression, and hypertension issues, simply by instructing patients to spend a number of hours a week walking in the woods. Here in New Zealand, home to some of the world’s most pristine natural landscapes, we are spoilt for choice when it comes to native bush in which to immerse ourselves.

Encouraging group activities outdoors might be the perfect pick-me-up for residents, both in terms of their physical and mental health, but also their social and spiritual well-being.

t a e r g g n i k Ma y s a e s l a e m

Angel Bay has been providing consistent products of quality and convenience for over 20 years.

Individually frozen and ready to cook, the Angel Bay range of patties, rissoles, bites and meatballs deliver on taste, while saving on prep time and reducing food waste.

Made to the highest food safety standards, we have a range of products to suit different dietary requirements.

Contact your distributor or Angel Bay rep to order www.angelbay.co.nz/agedcare | info@angelbay.co.nz 24

100% OWNED

CONVENIENT, CONSISTENT & DELICIOUS

AFTER 5 MOCKTAILS

Whether you're a hospital or a village, happy hour is a great way to provide entertainment for an hour and presents an excellent opportunity for residents to get to know each other. A nice glass of Merlot can open the heart and loosen the tongue, but not everybody wants to drink alcohol; if you’re looking for a way to refresh your happy hour why not provide some non-alcoholic cocktails for everyone to enjoy? These non-alcoholic summer drink recipes are the perfect booze-free beverages to cool off with on a hot day.

APPLE BLOSSOM

COROMANDEL SUNSET

MARLBOROUGH MULE

Mix 10ml Brewed Apple and Elderflower Syrup with 50ml Apple Juice and 50 ml Soda Water in a tall glass filled with ice

Mix 10ml of Citrus Cucumber & Mint with 100ml Soda in a tall glass filled with ice

Mix 10 ml Brewed Ginger Beer with 100ml Soda in a tall glass filled with ice.

Stir, and garnish with a sprig of Mint.

Add a splash(5ml) of Lemon Lime and Bitter’s, stir, and garnish with a slice of lime.

Stir, and garnish with a slice of lemon.

Each of the recipes are based on a Classic cocktail (ie. Collins, Mojito and Moscow Mule) but modified by removing the alcohol and adjusting other usual ingredients where necessary for flavour.

NB. Where the outlets don’t have limes due to their cost, we could substitute a slice of lemon instead. For more information call 0800 227 537.

SAFCO is proud to supply and support the Eurowash range of commercial warewashing equipment •

Consistent, sparkling results.

•

Water and energy saving features offer cost saving benefits.

•

User-friendly soft-touch control panel

•

Ability to self diagnose its operation and advise you of any problems encountered

•

PHONE: 09-274 9019 / 0800 723 265

Thermostop feature ensures set temperatures are always reached.

WEBSITE: www.safconz.com

47 GREENMOUNT DR, East Tamaki, 1701

September 2019

25

T R A D E TA L K S

IN THE KITCHEN WITH PIP DUNCAN An Introduction to Modified Texture Diets

The regular or normal eating plan for most people includes foods with a variety of textures and consistencies.

However, some people may have difficulty swallowing, dental problems or ill-fitting dentures.

Modified texture diets are prescribed, often by the speech therapist, for people with specific requirements. The diet should be carefully followed as people could be at risk of aspiration (breathing fluid into the lungs) when the swallowing function is compromised. It is important to check for signs of inadequate nutrition in people having a puréed diet as some vitamins and minerals are compromised when food is processed.

Treatment goals: • To achieve and maintain optimum nutritional status.

• To achieve and maintain an acceptable body weight.

• To present food as attractively as possible.

• To provide a variety of tastes, colours, shapes and types of food.

• To avoid constipation by including appropriate dietary fibre.

The goals are developed following assessment of height and weight to establish goal weight range; recording and assessing food and fluid intake, deciding the most appropriate modification and then monitoring the modification and reassessing when necessary.

Three types of modified texture diets are soft, minced and moist, and smooth puréed diets.

A soft diet is recommended for people with oral problems such as poor dentition, ill-fitting dentures or chewing difficulties.

Foods which are naturally soft can be used or foods which are cooked and cut to alter their texture. Foods to include; soft foods, braises and stews, moist tender meats, most fruits, cooked vegetables, soft baked products, desserts with custards or sauce, milk puddings, the addition of extra gravies and sauces.

Minced and moist is recommended for people with chewing problems, poor dentition, ill-fitting

dentures, and/or difficulty creating a food bolus to swallow. There may be some tongue implication or poor saliva production. Foods are soft and form easily into a ball. Foods to include – minced meat with extra gravy, soft or fork mashed vegetables, soft raw fruits, stewed or canned fruits, moist desserts with extra custard or sauce, milk puddings.

Smooth puréed diets are required by people with significant swallowing difficulties. People following full puréed diets are compromised in terms of their intake of heat-labile and watersoluble nutrients, especially vitamins C and B. Foods in this diet are smooth and lump free, although a grainy consistency may be acceptable.

Foods to include; puréed meat, fish or chicken with extra gravy or sauce, mashed potatoes, vegetable purée, extra gravy or sauce, smooth milk puddings or fruit puddings, savoury or sweet egg custards, fruit purée and yoghurt.

Reference: Professional Foodservice, Duncan and Jensen Pip Duncan, education and marketing manager, vegetables.co.nz, 0272714527.

The vital role of man's best friend

Mobility dogs are specially trained to offer practical support, companionship and security.

Dogs play a vital role in transforming the lives of people living with disabilities and provide them with greater independence and quality of life.

These dogs assist their owners to ensure they can function in their everyday lives, without any problems or accidents.

Mobility dogs can perform basic tasks like answering the door by pulling a lever, retrieving items to the owner if they are out of reach, and helping their owner move around in their own home and in public. Mobility Dogs New Zealand is an organization that provides trained dogs to work with people with disabilities and accompany them everywhere they go. “Our focus is one on one placements with people in the community living with long term disability,” said General Manager, Jody Wilson. “Unfortunately, we don’t have our dogs in retirement homes and aged care facilities. It may be something we do in the future.” It would be greatly beneficial in having these dogs in retirement villages to help the elderly fulfil their everyday needs and make their lives easier.

The Service Dog Project is an American organization that has donated 150 fully certified Great Dane service dogs to individuals who have balance and mobility issues due to neurological diseases or war injuries. They do allow their service dogs to assist the elderly in retirement home and aged care facilities. “They can be used anywhere you use a cane,” explained Carlene White, Director of Service Dog Project. The process for an elderly person applying to receive a mobility dog can be done easily through their website. “The purpose of our organization is to keep people on their feet walking.” Because of their mobility dogs this is made possible.

Like mobility dogs, therapy dogs are trained to the same high standard. They, however, perform different tasks and have different responsibilities.

They are trained to provide emotional support and are sometimes known as comfort dogs.

26

100% OWNED

Research shows that having an animal as a companion helps reduce blood pressure and lower stress and anxiety levels. Mobility dogs and therapy dogs inspire those living with a disability to lead a more active life, improve their relationships and increase their confidence and self-esteem. Mobility dogs in retirement homes and aged care facilities would not only be helpful to the elderly that have trouble functioning on their own, but would also provide a sense of companionship and safety.

At Mobility Service Dogs West Coast Project, their goal is to raise awareness, and provide dogs for the mobility-disabled community to improve their quality of life through functional independence, giving them confidence and a voice in the community at large. Executive Director, Janie Heinrich suffered an unfortunate accident in 2010 and was told she would need to use a wheelchair for the rest of her life. Not willing to accept this outcome, Janie worked hard and was able to regain her independence with the aid of her mobility dog, Phoebe. After Phoebe had to retire due to age, Janie was inspired to help others who live with disabilities to also regain their functional independence.

“I was rejected by four organizations because they did not want to have to rehome the dog they gave me. I thought on that for a few and jumped in with two feet to start a different kind of service Dog Organization that was respectful to all of us,” said Janie Heinrich. “It is our life to live vibrantly as we embrace each moment, here is to accepting but not allowing physicians and hiccups to keep up from living.” Janie’s goals for the future include playing a key role in the community by educating people and businesses to understand the role of a Service Dog. “We seek to create for all people with mobility challenges a user-friendly pathway with new and trusted tools, enabling active participation in the world at large.”

5

MINUTES WITH

Megan Wyper S al e s & Mar keting Ma na ger Acme & Co

Acme & Co. is the brainchild of Jeff Kennedy and is widely known for its speciality coffee cups, among other things. In New Zealand’s crockery industry, there are few places better versed in terms of functionality and style.

“There’s no perfect cup,” explained Megan Wyper, sales and marketing manager of Acme & Co. “It totally depends on the drink you’re serving and how you want it to be perceived.

The perfect cup is personal. It’s the cup that you love to drink from.”

Providing residents with a vessel that is suited to the drink of their choice adds a touch of class to any drinking experience. That is perhaps why Wyper highlighted a particular trend in the crockery industry. “It’s really exciting to see people taking the time choosing what they use with such care and attention.”

This touch of personalisation influences the design decisions that Acme make. “Functional products that we would want to use.” With a direct link to a café, Prefab Café, in Wellington, Acme has the perfect space to research what is needed in the industry, and then develop an appropriate product. “Form and function are what we are focusing on when designing; then we look at what our customer needs are and design products using this as our brief.” Doing this helps the customer appreciate the attention to detail, thoughtfulness and quality of the crockery.

The perfect cup is personal. It’s the cup that you love to drink from Acme & Co.’s forward-thinking ability is contributing to one of its upcoming releases, the Roman. The Roman is a response to the evolving espresso culture. “Espresso has become lighter in flavour, longer shots are being poured and what it’s served in should reflect that.” Additionally, Acme & Co. have a cutlery range planned that would match its teaspoon range.

At The Alchemist's Table

Sarah and Lucy Pepworth are the directors of The Alchemist’s Table.

Having grown up with a father in the ceramics industry, it was perhaps then that their passion for crockery was moulded.

“We’ve long since left the nest,” explained the duo. “But it’s time to come back together to create something new.”

Having only officially launched in November of last year, The Alchemist’s Table is still finding its footing. But ceramics is what they know and understand said the sisters. With a relatively small team working out of their father’s studio in Palmerston North, the team provide high-quality products to

restaurants and cafés. “We wanted to take the natural raw simplicity of clay dug out of the ground and turn it into something magical. It excites us to take rustic handcrafted shapes and combine them with spontaneous, magical glaze effects to create products that chefs around the world can use to present their culinary art.”

The Alchemist’s Table is a celebration of the magic of colour, form and natural organic beauty, something that defines the Alchemist’s Table range. The concept of alchemy also has a daily influence on the Pepworth’s work. “One definition of alchemy is the quest to transform base minerals into precious metals. And like pottery, the process of alchemy was pretty much a dream without an end game. The passionate obsession to discover something wonderful from something basic and raw, that’s what we do with the same obsessive zeal.”

As a young company, creation and innovation are essential for The Alchemist’s Table. The duo looks to do this through careful monitoring of the market. They work closely with some of New Zealand’s top chefs and restaurants to create unique pieces and evolve their current range. After consultation and sharing the vision of their creative customers (chefs), they introduce the skill and the alchemical process to give form to the imagination and dreams of the clients.

To the Pepworths, outstanding tableware is about uniquity; it’s about how the food works with the pieces.

“Our tableware should be the canvas for culinary art.”

Not only should the piece be unique, however, but creating a memorable first impression is also important. Being a boutique business, The Alchemist’s Table hopes to bring these exact qualities to the venues they are providing.

The world is moving further away from sleek white plates to more natural and rustic tableware.

“The whole restaurant experience is enhanced when chefs can select specific shapes and colours for the presentation of special menu items.”

Looking to the future, The Alchemist’s Table hopes to continue working with talented chefs, contributing to their creative skills to achieve uniquely personal outcomes. They love the challenge of producing something mystical and creative that is also durable and technically robust, watch this space.

September 2019

27

T R A D E TA L K S

CURATE THE GRAPE

In conversation with Mark Baulderstone, Managing Director for RIEDEL New Zealand and Australia, he talked about the intricacies of glassware and how it can affect a wine tasting experience.

As Baulderstone explained, RIEDEL is known for their grape varietal specific glassware—the size and shape of the bowl is designed to suit particular wine varieties. “Our glasses are all about bringing balance to wine, so you can experience all the nuances as the winemaker intended.” RIEDEL sets itself apart from the competition through the use of the world’s best palates throughout their processes. “We don’t make something up and sell it with the hope it works; we test it over and over again.” RIDEL host sensory workshops with top sommeliers, winemakers, and masters of wine, and take their expertise and turn it into products for your enjoyment.

So what is it that influences the shape and style of the glass? “Without getting too technical, it’s all about the wine’s DNA. Our glasses don’t change the wine; they present them in different ways based around the shape and size of the glass.” Baulderstone explained that RIEDEL’s sensory workshops put one particular variety of wine in as many as 20 different shapes and go through a process of elimination to find the right shape. “The wine is in charge,” Baulderstone said. “We just go on a hunt for the style of glass that suits.”

The impact that quality glassware can have on a dining experience is not just aesthetic.

“Properly designed glassware can help you elevate the customer experience, and should

suit the look of your venue. It should also be able to withstand busy service day after day.” Many venues cannot afford to handwash and replace glassware regularly, and RIEDEL understands that. This is why their products undergo rigorous testing to meet industry standards.

When looking for glassware, Baulderstone identified three main influencing factors: the wine served, the look, and the price point. “Our current CEO, 11th generation family member Maximilian J. Riedel, introduced the Restaurant range over 15 years ago and it has had a massive impact on the depth of choice for on-premise venues. We have a team of engineers ensuring our manufacturing technology is constantly evolving and getting more efficient, which means better price points for the same high RIEDEL quality standards.”

Although an industry steeped in tradition, glassware is not immune to trends and phases.

Baulderstone noted that there is a currently an ongoing phase of coloured or decorated glassware passing through, something that a usually wary RIEDEL have explored briefly.

They released a line of glasses with coloured stems that look amazing on the table, but they all feature RIEDEL’s tested and proven bowl shapes. However, as Baulderstone noted quite plainly, RIEDEL doesn’t sacrifice functionality for the sake of a trend.

Why, then, should a restaurant invest in quality glassware? For a start, quality glassware, along with crockery and cutlery, is one of the first things that diners see when sitting down.

Making a lasting impression can carry on into the first sip of a drink, or the first bite of an entree.

“As we always say, when we host events for the trade: we obsess over the details so you can put the best product on your tables to compliment your offering."

Top Shelf

Increasingly higher standards in aged care and retirement facilities have brought fresh emphasis to meal presentation from buffet displays down to individual serving dishes. Residents are now expecting a hotel-like experience in dining and continued innovation in this service area is becoming key to client satisfaction.

International research has shown that meal service occupies a high percentage of a resident’s day and thoughts. Recognising this trend is Top Shelf Concepts who have developed a wide range of brightly coloured crockery that presents a new era in aged care offering.

"We are seeing a trend towards this 'wow' dining experience and Top Shelf is providing the tools from crockery through to display and

28

100% OWNED

buffet equipment, juice bars and popular one hand dispensers," said Alexandra Kiorgaard.

"Being innovative in this sector is having the hallmarks of an upscale hotel or resort and is a strategic initiative in attracting future custom as well as proving the opportunity to differentiate from other aged care facilities."

Like other suppliers, Top Shelf is expecting the new aged care facility industry to achieve solid long term growth that in turn brings

cutting edge competition attracting high end customers.

"There is a rapidly evolving number of aged care providers seeking to build market share through innovative and flexible service models and meal quality is high on the shopping list so presentation is critical."

For more information, visit www.topshelfconcepts.com.au or call 0061 7 3394 2043.

Raised Mobile Vegetable Gardens

Launched in New Zealand in August 2017, Vegepod is a gardening system that allows users to grow vegetables in any space. Designed in Australia, the self-watering vegetable garden protects your veggies from pests and harsh weather with its easy access mesh canopies.

With an irrigation system in the special mesh canopy, the Vegepod also has a reservoir tank that collects rain water under the soil. “The self-watering means the garden can take care of itself and takes 80 percent less water than a normal vegetable garden,” said Vegepod director, Lisa Lowe. “They will rarely need watering; what rain there is will fill the reservoirs, continuing to recycle valuable nutrients from your soil. If extra water is required, the mist spray irrigation in the cover can be turned on.”

Eco-climate covers extend the growing season and accelerate plant growth. “The cover also keeps the plants warm creating a greenhouse effect so you can grow all year round. Even lettuces can be grown in the middle of winter,” she added. No need for pesticides and chemicals as the special mesh helps eliminate weeds.

Vegepods can be used anywhere from the backyard, to balconies, decks and rooftops. They are easy to assemble and are available in three sizes; Small 0.5m x 1m, Medium 1m x 1m, and Large 1m x 2m. Optional stands and wheel trolleys raise your garden to waist height and make your Vegepod mobile. “Adding the wheels makes it easy to move the garden position which is handy if you only have a small patio or deck.”

For more information visit www.vegepod.co.nz or email info@vegepod.co.nz.

September 2019

29

C U T L E R Y F E AT U R E

THE ART OF THE JAPANESE KNIFE with Tom Belien, Artisan Knives

Tom Belien, of Artisan Knives, has been involved in the culinary scene across the world—from Belgium to France, to the U.K., and now, New Zealand. At the end of 2013, Belien decided that he wanted a change from the hospitality industry, and decided to work for himself. “After I bought my first Japanese hand-forged knife,” said Belien, “I knew it was something special and I recognised it as having a potential to be an avenue to make a living off.”

“I started Artisan Knives with only 15 knives in stock.” Through his work, and a partnership with Shibata san from Masakage, Belien began learning about the world of sharpening and knife production. “I met a lot of wonderful customers with some great stories, and it was very motivating to hear how they use, cherish and enjoy their knives they bring me to sharpen or purchased from me.”

Belien specialises in Japanese-style knives.

The processes involved in the craft is delicate and steeped in tradition. Japanese knives have a cladding steel surrounding a cutting steel in the centre. This way, one can use a hard cutting steel protected with a layer of softer cladding steel on both sides. Welding both the steels together is the first thing to do, where the general shape is created through hammering. This will make the grain structure of the steel finer and help with the sharpening capability. Shaping and pounding the steel is the next step until a rough knife shape is created. Here measurements are taken to ensure the blade is hammered to specification. Trimming the blade to get a nicer looking shape is followed by grinding, bevelling, and creating a finish. Belien also described the importance of heat treatment.

This is where the blade is heated to very precise temperatures and quickly cooled down to optimise the hardness of the blade.

After that, the knives are left to rest for a few months, so the stresses caused by the forging

30

can settle. After a final round of checking and straightening, the knives can be sharpened, and the handles fitted.

The importance of having quality chef knives shone through in conversation with Belien. Not only does it make the physical process of cutting more comfortable, it means the food is better presented, and the chefs are saving time as they work faster and more productively with good quality knives.

Belien described two must-haves to look out for when choosing a chef knife—sharp out the box, and thickness behind the edge.

“Sharpness does not need to be explained, but a thin knife cuts a lot easier through hard and dense vegetables, requiring less force and making it more pleasant to use.”

“I filter first on the length—24cm is my preferred length—then steel type, as you want something with a high carbon content. This gives it a fine grain structure which is good for sharpness and edge retention. Aesthetics are the last consideration.”

“A chef should have, in my opinion, two chef knives (21-24cm), one for robust work, and the other for finer work. They should also have a pairing knife for smaller ingredients, a good slicing knife, with a long blade, a serrated/ bread knife, a knife for working with fish, and perhaps a butchering knife, if there is a need for it.” Bottom line, Belien recommends investing in quality knives where possible, but remember, don’t put them in the dishwasher.

I met a lot of wonderful customers with some great stories, and it was very motivating to hear how they use, cherish and enjoy their knives they bring me to sharpen or purchased from me 100% OWNED

AUTHENTIC ITALIAN DELICACIES Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Get your slice of the pizza - call us now for authentic quality Italian smallgoods. www.ghiotti.co.nz

I

support@europeanfood.co.nz

I

09 551 7410 September 2019

31

CLASSIFIEDS

For more information visit www.blazeyuniforms.co.nz, call 0800 BLAZEY (252939) / 03 365 5680 or email info@blazeyuniforms.co.nz

Search Anita, Anna and Adelle on our website to view the colours and combinations available in these smart traditional to snappy contemporary healthcare tunics

We can make your uniform to your exact specifications. Differentiating between your RN's, EN's, caregivers and others with custom colour and trim is a breeze. Contact us with your requirements for a fast and obligation free quote today. We are also highly experienced with providing FOH and Kitchen uniforms to this sector, we can offer you a full uniform solution for all staff

TELLEN SYSTEMS

Think of Tellen for all your communication system requirements.

Tellen can assist you with your nurse call, duress messaging and laundry system needs, as well as help with the challenges of auditing, conundrums of asset tracking, and your paging and sensor mats needs - the list goes on.

CALL US TODAY TO ARRANGE A FREE CONSULTATION AT YOUR FACILITY WITH NO STRINGS ATTACHED.

Find us at: www.tellen.co.nz Or contact us: +64 (0) 9 238 4309 or 0800 877 266

Gourmet Food Manufacturer

For more information please contact info@wildchef.co.nz or call 04 3881998

32

100% OWNED

Wild Chef is proud to be Kiwi owned and able to meet and exceed customer expectations. From their standard core products, through to their contract manufacturing capabilities, they aim to meet all your needs. Treat your residents and their guests to a variety of gourmet experiences by using the Wild Chef range.

BE PART OF THIS VITAL INDUSTRY RESOURCE

BOOK YOUR ADVERT TODAY 2020 Buyer’s Guide

agedplus@reviewmags.com

09 304 0142 ext 703

MICO DESIGN IS A SPECIALISED SERVICE THAT ASSISTS IN SPECIFYING SUITABLE, EFFECTIVE BATHROOM PRODUCTS FOR COMMERCIAL PROJECTS. We are a team of 8 with over 60 combined years experience in the bathroom industry, our service covers nationwide.

Our service includes assistance with bathroom specification, detailed take offs, competitive pricing to suit varied budgets, a full pictured product proposal complete with colour images / spec drawings / coding & pricing, support throughout the project, samples if requested and after sales & service.

Our experience includes a vast range of commercial projects including Retirement villages, Hospitals, Dental practices, Blood clinics, Accessible compliant bathrooms, Labs, Sluice rooms, Hotels. Apartments and many more.

The Benefits •

Saving your business time and money

•

A simplified specification process

•

Optimum pricing to meet your project brief

•

Reduced post-installation issues

•

Confidence in knowing you have the support of New Zealand’s largest bathroom and plumbing distributor

•

Access to the largest range of bathroom products in NZ

Contact us to book a consultation: 09 5255274 | www.mico.co.nz/micodesign

ACCESSIBLE

TOILET SUITES AT MICO Accessible toilet suites can now give you a stunning and modern look.

You don’t even need a back rest!

Architectural Bathroom Specification Service