Diet and identity: What the research shows

VfL exists as a charity to support older vegans and vegetarians to live well and in line with their deeply-held beliefs. Central to this work is a growing body of research showing that diet is not simply about nutrition, but about identity – particularly in care settings.

Our recent literature review examined 19 studies exploring food, identity and care. The findings were strikingly consistent: food plays a central role in how older people experience themselves, their relationships, and their daily lives. Mealtimes are often described as the focal point of the day, offering not just sustenance, but opportunities for connection, memory, and self-expression.

The research identified three key themes:

First, the meaning of ‘good’ food extends far beyond nutritional value. Residents consistently associated good food with pleasure, familiarity, and connection to their past. Familiar meals linked to home, culture, and family were found to strengthen identity, promote wellbeing, and even increase food intake. Sensory aspects of food – taste, smell, texture – could evoke memories and moments of recognition, particularly for those living with dementia. In this sense, food can help sustain identity even where memory and language begin to decline.

Second, autonomy and choice are critical. Being able to choose what to eat, and even who to eat with, was closely linked to dignity, agency, and sense of self. Conversely, when these choices were restricted – whether by institutional routines or health and safety policies – residents reported a loss of autonomy. Importantly, the research also shows that choice is not purely individual. Social context matters: residents may adapt their choices to fit in with others, to avoid standing out, or to maintain relationships. This highlights the importance of considering the whole dining environment, not just individual preferences.

Third, there are significant gaps in knowledge and training. Staff tended to define ‘good food’ in clinical terms, focusing on nutrition and the prevention of malnutrition. While this is clearly important, it can overlook the cultural, emotional, and ethical dimensions of eating. Training on dietary diversity – including vegetarian, vegan, and religious diets – was often limited, and ‘common-sense’ assumptions about food sometimes prevailed. This can unintentionally undermine identity, particularly where deeply-held beliefs are not recognised or supported.

Across all three themes, a clear message emerges: a purely nutritional approach to diet is not enough. Food is a key mechanism through which identity is expressed, maintained, and sometimes lost in care settings.

The review also highlights important gaps. There is little consensus on how best to support dietary identity in practice, particularly for those living with dementia, where questions arise around past beliefs and present preferences. What is clear, however, is that supporting diet as identity is not an optional extra. It is fundamental to dignity, wellbeing, and person-centred care.

Later this week, we’ll explore what this means in practice – and the simple steps that can help ensure people are supported to eat in line with who they are.