Wellness as a Cornerstone of Senior Living: Insights from CCL’s Chief Culinary Officer
Randy Emert, CCL's Chief Culinary Officer, shares his firsthand experience on how investing in wellbeing transforms senior living communities.
At CCL, wellness is not just a trend – it’s a commitment to creating vibrant, fulfilling experiences for the residents we serve. As the Chief Culinary Officer, I’ve seen firsthand how investing in wellbeing transforms senior living communities. From new dining options to collaborative programs, we’re constantly finding ways to promote healthy lifestyles.
This year, I’m especially proud of the strides we’ve made in expanding our nutrition and wellness initiatives. One of our key accomplishments is the introduction of a vegan menu, created in response to resident requests. This menu, designed for full-service restaurants, features a variety of plant-based proteins, including grains, beans, and dishes like bean puree burgers and sweet potato entrees.
While plant-based dining has traditionally been more popular in coastal regions, we’re seeing growing interest in wellness-focused options across all our communities.
This shift reflects a broader trend in senior living: the prioritization of health and wellbeing.
One of the things I value most about my role is the collaboration between our culinary and nutrition teams. Registered dietitians and chefs work side by side to ensure that every menu we create meets nutritional needs while catering to diverse tastes. Together, we’ve developed menus that prioritize the wellbeing of residents while preserving the flavors that bring joy to mealtimes.
In many communities, we utilize local, sustainable ingredients that support environmental sustainability and allow us to highlight fresh, seasonal flavors. Every menu is carefully crafted, with options like reduced-salt and lower-fat dishes clearly labeled so residents can make informed choices that align with their health goals.
To help residents get excited about wellbeing initiatives, we work with communities to introduce a variety of programs, such as “Wellness Wednesdays” and “Meatless Mondays.” A favorite of many residents is “Thought Kitchen,” where our chefs and registered dietitians teach them how to cook nutritious meals, shop wisely, and read labels.
Programs like these create an open dialogue with residents regarding food, allowing us to hear what’s important to them, directly from them. Because of “Thought Kitchen,” we learned that residents appreciate simple, minimally processed foods with clean ingredient lists, and we’re committed to delivering meals that meet these preferences.
This year, we’re launching “Together at the Table,” a wellbeing initiative created through our Field Impact Council. Residents are encouraged to invite their families to cook with them, and our chefs and dietitians provide recipes and guidance. By connecting the importance of nutrition, activity, and a healthy lifestyle, this program helps residents maintain their mobility, create memories with loved ones, and learn ways to improve their overall wellbeing.
My passion for wellness and nutrition is deeply personal. A year ago, I transitioned to a vegetarian diet, which research has shown can help protect against major diseases. At the time, I was struggling with arthritis, headaches, dizzy spells, high cholesterol, and elevated blood pressure. Within just 30 days of adopting a plant-based lifestyle, I experienced transformative changes.
My arthritis symptoms disappeared, my high cholesterol became within normal ranges, and my energy levels soared. By cutting out meat, chicken, turkey, and pork, I reduced the uric acid levels in my body—one of the contributors to conditions like heart disease, diabetes, and arthritis. This experience not only improved my health but also reinforced my belief in the power of nutrition to change lives.
I bring this perspective to my work every day. I understand how challenging it can be to make dietary changes, but I also know the incredible benefits they can bring. This personal journey is part of what drives me to create wellness initiatives that empower residents to live healthier, more active lives.
At CCL Hospitality Group, our goal is to do more than serve meals—we aim to create dining experiences that support health, connection, and joy. Wellness is woven into everything we do, from the menus in our dining rooms to the educational programs that help residents make informed choices.
Our chefs and dietitians are not just colleagues—they are partners in our mission to enhance the lives of the residents we serve. Together, we’re building a culture of wellbeing in senior living that will continue to grow and evolve, helping communities thrive in the years to come.
By focusing on thoughtful, innovative approaches to wellness, we’re ensuring that residents can enjoy meals that not only taste good but also nourish their bodies and minds. It’s an honor to be part of this journey, and I look forward to continuing to shape the future of wellbeing in senior living.
