For Bob Fleming, food has always been more than just sustenance, it’s about quality, creativity, and connection. His career spans over 30 years in food, quality, and general management, including leadership roles as CEO of Maggie Beer Products, Catalano Seafoods, and Managing Director of the Big Prawn Company in the UK. Along the way, he has also undertaken significant volunteer work across Asia and the Pacific, blending a professional eye for excellence with a genuine commitment to community.
I’m an experienced food, quality and manufacturing executive, and in 2020 I completed a Masters of Ageing at the University of Melbourne,” Bob explains. “So this role at Meals on Wheels combines all of my interests in volunteering, food and ageing in one.”
His background in gourmet food and quality management aligns perfectly with Meals on Wheels SA’s mission to deliver not just nutritious meals, but meals that support independence, wellbeing, and social connection for older South Australians. “I’ve spent more than 30 years in the areas of quality, food and general management… I’m excited to make a difference for older and vulnerable South Australians,” he adds.
Bob’s expertise goes beyond food preparation; it extends to understanding the broader role meals play in healthy ageing. Personal experiences with his grandparents navigating the aged care system, combined with his academic focus on ageing, have deepened his insight into the needs of older Australians. “The impact of good nutrition in healthy ageing is well documented, but so too are the ill-effects of isolation and the benefits of community and social connection,” he explains. Meal delivery, for Bob, is about more than nutrition, it’s a way to help people stay independent, connected, and supported within their communities.
His foodie journey is clearly reflected in his approach to Meals on Wheels. He believes great meals start with great ingredients, and South Australia is a treasure trove of them. “The produce, meat, and seafood here are world-class, and our team works with passionate local vendors to bring that quality to every plate we deliver,” he says.
Bob’s fine food experience also informs how he thinks about choice and variety. Meals on Wheels SA delivers up to 5,000 meals per day, and he is focused on expanding flexibility so customers can enjoy meals that suit their preferences. “We’re really focused on offering more choice to customers, in terms of the individual meals and the combinations on offer. We have plans to increase the flexibility in ordering options in the near future – watch this space! We are also working to improve and extend our frozen Choice range to suit the needs of our customers that request them.”
Delivering great food goes hand-in-hand with delivering great service. Volunteers and staff bring care and attention to every interaction, reflecting the vision of founder Doris Taylor, who insisted on meals delivered with dignity. “I’ve joined some delivery runs, and it’s eye-opening,” Bob says. “It shows firsthand who is really relying on our services. I think that’s when you truly get an appreciation for the impact Meals on Wheels has.”
The first Meals on Wheels kitchen opened in Port Adelaide in 1954, operating from a Nissen Hut donated by a local businessman on land provided by the Port Adelaide City Council.
Find out more: mealsonwheelssa.org.au
