Gastrological Mission&Vision
Gastrological Mission 2025-2030
Working together towards a sustainable and positive impact on the quality of life, well-being, and health of patients and clients with taste and swallowing disorders, both within institutional and home-based nutritional care.
This goal is pursued by the researchers and research chefs in Gastro-engineering from CRIGA and GastroLAB through the implementation of innovative solutions, grounded in years of scientific expertise. These solutions are characterized by a tailored approach to flavour, texture, and nutritional value of meals, with special attention to the sensorimotor limitations of patients with impaired food intake.
Gastrological Visions
The Gastrological Vision in Health and Social Care by Chefs
All European citizens — especially those with impaired nutritional intake due to sensory and/or motor disorders — have the right to sufficient, appropriate, tasty, healthy, and safe food, in accordance with their cultural background. The aim is to support longer independence and active living, prolonged enjoyment of autonomous (home) living, and, when care is needed, access to coordinated nutritional care tailored to the individual situation.
The transition required to realize this across Europe is rooted in a shared vision developed by the EIP-AHA A3 Food & Nutrition Action Group: the Two Pyramids Model.
This transformation of nutritional care calls for the modernization and digitalization of culinary systems, implemented by trained and knowledgeable chefs in health and social care. It is grounded in gastrological innovations, gastrological science, and rational cost-benefit criteria, enabling more targeted, personalized, effective, and efficient nutritional care that takes into account the wishes, needs, and expectations of patients and clients.
The Gastrological Vision in Health and Social Care by Nurses
All European citizens — patients in hospitals, residents in care facilities, and individuals receiving home care — regardless of age or cultural background, have the right to food that is tasty, healthy, and safe. Where relevant, this food should also be personalized to optimize intake, despite individual sensory and/or motor impairments.
The goal is to prevent nutrition-related comorbidities and vulnerability, and to improve individual quality of life. Regular meals, prepared with fresh ingredients and modern EPC-based cooking processes, are preferred.
This vision reflects the widely supported NutriLive model, initially developed within the EIP-AHA A3 Food and Nutrition Action Group and further substantiated within the RSCN Thematic Working Group on Food and Primary Food Care.
The successful implementation of this vision requires a thorough modernization and digitalization of culinary systems as well as of relevant communication flows in primary nutritional care. Well-trained and knowledgeable chefs — working closely with nurses, caregivers, and paramedics — form the essential network to implement this gastrological innovation in a client-friendly and cost-efficient way.