How does one inspire innovation in public sector healthcare service delivery when faced with sectoral inertia due to the scale and complexity of the challenge? This paper describes an approach and the means used to design a new prototype food service to address malnutrition in vulnerable older adult hospital patients. The co-design process used was based on the ideas that tacit knowledge, experience and insights can be readily mobilised if provided with the appropriate means and encouragement and that innovation comes from
creating a blend of ideas from multiple sources. A set of design methods was adapted and used to empower, train, inspire, facilitate and guide not only non-design members of the research team - including food scientists, nutritionists, medical sociologists, ergonomists, and technologists - but also the range of
individuals concerned with hospital food and nutrition, i.e., key stakeholders and a ‘food family’ of staff, carers and older people’s representatives. From this approach, of ‘skilling-up’ non-design professionals with some of the methods and processes used by designers, key insights and ideas emerged which led to a set of service principles and opportunities for development. The collaborative development process was guided by a set of service narratives which not only helped to develop shared understanding across the team, but also to generate specifications for each element of the new food service. This process led to a demonstration prototype which includes new products, technologies, environments and procedures, with the ultimate aim of raising the profile of food and thereby improving nutrition.

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