Recognises individuals and organisations who go the extra mile when supporting someone with feeding and swallowing difficulties.
The NZSTA and the Minister of Disability Issues present this award.
Nominations for the Mealtimes Matter Award will be called for annually in September and close on 31 October.
Selection criteria
- The nominee is an individual or a group/organisation that supports someone receiving a modified diet and/or with feeding and swallowing difficulties.
- The nominee will demonstrate going the extra mile to make mealtimes enjoyable in one or more of the following areas:
- Thinking outside the box to make mealtimes and/or modified food & drinks appealing.
- Being flexible at mealtimes to ensure safety but also satisfaction.
- Being creative with the presentation of modified food & drinks.
- Helping to increase the awareness of the importance of modified food & drinks within their community (family/care facility/club).
- Sharing modified food & drink recipe ideas with others.
Congratulations to the 2025 award recipients:
Rescare Homes Trust - for:
- Mealtimes are consistently made safe, enjoyable, and equitable for residents through a strong culture of care and embedded systems for continuous improvement.
- Newly endorsed residential care dysphagia standards have been implemented ahead of others nationally, with a proactive, integrated, year-round approach to safe, high-quality, person-centred mealtime care.
- Flexibility, creativity, and sector leadership are demonstrated in the preparation of modified foods and drinks, the sharing of best practice, and the inspiring of others to prioritise high-quality, meaningful support for all residents.
The Morning Kitchen Hawkes Bay - for:
- Exceptional commitment has been demonstrated in adapting school lunches to meet the complex and varied dietary needs of Kōwhai Specialist School akonga, including Food Explorers, deconstructed meals, safe swallow plans, and minced and moist diets.
- Significant positive change seen with many tamariki broadening the range of foods they will eat and moving to enjoying school meals each day, creating excellent outcomes for both students and whānau.
- Consistent openness, creativity, and responsiveness have been shown, with feedback actively sought, specialised packaging purchased to improve presentation, and changes implemented.
- Outstanding collaboration has been displayed by Alyce and Maryanne, who have become top-quality providers and trusted partners, working closely with speech-language therapists to support tamariki and their relationship with food.
