Beyond the clinic: sensory-adapted food services to support nutrition in autism spectrum disorder.

Autism spectrum disorder (ASD) is a population-scale condition with life-course health consequences, yet nutrition support remains inconsistently embedded in routine pathways. Food selectivity is common in ASD and is associated with restricted dietary variety, nutritional imbalance, gastrointestinal morbidity and cardiometabolic vulnerability. Current responses are predominantly clinic-and family-centred and are difficult to scale equitably. This commentary argues that institutional food services (schools, day-care and residential settings) are an underused public health platform to improve inclusion and accountability through sensory-accessible, nutritionally adequate meals. Because these services are commissioned, standardised and audited, sensory accessibility can be operationalised via procurement specifications and quality indicators, enabling benchmarking across sites. Evidence from sensory-informed menu adaptation and implementation work suggests feasibility within routine operations and supports evaluation using system-relevant outcomes (acceptability, nutritional adequacy, waste, feasibility and maintenance). Three policy actions are proposed: embed sensory accessibility in institutional standards, integrate nutrition across sectors and fund scale-up using implementation science.