Innovative Kilkenny food project makes dining experience easier to swallow
By COLIN BARTLEY
KILKENNY is leading the way when it comes to creating inclusive dining experiences for diners who have difficulties swallowing.
The Building an Inclusive Food Culture programme develops partnerships with local restaurants and retailers in an effort to make dining out or eating at home easier.
The new landmark initiative has been developed by Kilkenny LEADER Partnership (KLP). They have teamed up with St Patrick’s the local centre for adults and children with intellectual disabilities, chef trainers and leading dieticians to help change the lives of people who suffer with dysphagia.
As part of the initiative , a dysphagia-friendly logo will be displayed on menus and windows in participating Kilkenny eateries soon.
A free workshop and cookery demonstration for families and carers will take place on Saturday, October 26, as part of the Savour Kilkenny Festival of Food, which will show participants how to prepare more appealing, nutritious meals for those living with dysphasia.
KLP Assistant CEO Martin Rafter said: “We want eateries to offer menus prepared in a manner that meets the needs of children and adults with compromised swallow and dysphagia. This will make eating out more appealing for adults with disabilities, the aging population and the growing numbers whose swallow is impacted by stroke, Motor Neuron Disease, Cerebral Palsy, Parkinson disease, Multiple Sclerosis and more.”
Renee Wollitz says:
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