Articles
The Journal on Active Aging brings articles of value to professionals dedicated to older-adult quality of life. Content sweeps across the active-aging landscape to focus on education and practice. Find articles of interest by searching the article archives in three ways: Enter a keyword in the articles search bar; click on search by topic; or type a keyword or phrase in the general search bar at the top of the page.
Technology and tools to cut food waste by Rachel L. Garcia, MPS
Every untouched entrée and over-ordered case of lettuce is not just spoilt food--it's lost revenue, squandered staff time and a missed opportunity to nourish people. From AI-powered systems to simple spreadsheets, use food tech to reduce kitchen waste and increase resource efficiency.
moreEnvironmental wellness
Dining’s future is personal, purposeful and plated by Joy Keller
Boomers and Gen Xers are reshaping food culture--and forward-thinking operators are shifting dining from service into a signal as they see food evolve into something more. Today, food is a wellness tool, a cultural touchpoint and a personal expression of values.
moreCulture Change
Introducing the ICAA Culinary, Nutrition and Hospitality Network by Sandy Todd Webster, MSFS
Across active aging, the full potential of dining experiences to advance wellness has often gone untapped. A new initiative will empower communities to pursue wellness through delicious food, meaningful nutrition, culture and care.
moreICAA initiatives
Where hospitality and wellness meet aesthetics by Shirley Eichenberger, JD, MA
Style, comfort and ROI for "front-of-house" design refinements manifest in thoughtful details. Whether you're remodeling a dated dining hall or planning a new build, this article offers a clear blueprint for creating better dining--and better living.
moreCommunity design
Leveraging food excellence as a business strategy by Laura Quaglio
Four case studies show how culinary, nutrition and hospitality innovation drives multilayered ROI. These are actionable real-world stories of how leaders brought culinary innovation to their businesses--with outsized impacts for all involved.
moreBusiness profiles
Nourishing the future of active aging by Sandy Todd Webster, MSFS
ICAA deepens its commitment to culinary, nutrition and hospitality as central catalysts of wellness. Our call to action recognizes food not merely as sustenance, but as a powerful vehicle for health, connection, culture and identity.
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