Background. Foodservices in aged care homes are critical for residents. The role of foodservices can be poorly understood due to high staff turnover, poor language skills and lack of detailed understanding of the system itself. Aim. To explore why food-first strategies are not sustainable in aged care homes and to identify opportunities for making positive changes. The questions guiding the enquiry were: what is the perspective of key stakeholders on the role of foodservices and do staff have adequate skills, time and ability to deliver appropriate foods and meals? Methods. Semi-structured interviews were conducted with dietitians, carers, foodservice staff and managers from aged care homes across Australia. Participants were recruited purposively through mailing lists and snowballing. Of 24 who expressed interest, 21 (88%) interviews were recorded, transcribed verbatim and analysed using inductive thematic analysis according to the method of Braun and Clarke (2006). Results. Three themes (with six sub-themes) were identified. These were, "the role of foodservices is more than just serving food", "teamwork between all staff to champion nutrition" and "workplace culture that values continuous improvement". Respondents tended to see the system from their own perspective. Conclusion. There was no universally held position on the role of foodservices. There is a need for greater understanding and change at the systems level if the issues within foodservices are to be resolved. Dietitian-nutritionists need to work as part of a team to champion nutrition and advocate for a strong and explicit focus on resident-centred care. Copyright © 2021 Dietitians Australia. All rights reserved.