Catering

The Food and Agriculture Organization of the United Nations (FAO UN) has defined a “sustainable diet” as “… a diet with low environmental impact that contributes to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy, while optimizing natural and human resources”.

Sustainable diets improve overall population health, reduce healthcare costs, and increase productivity. The socio-economic dimension includes equitable access to food for all segments of society and promotes economic growth by stimulating productivity and reducing the likelihood of disease. The environmental dimension contains aspects of sustainable food production and consumption.

At VŠE, external operators provide catering services, and the implementation of the proposed measures will, therefore, depend significantly on the booming influence of these suppliers in the relevant areas.

The issue of nutrition relates in particular to SDG 1 – No poverty, SDG 2 – Zero hunger, SDG 3 – Good health and well-being, SDG 8 –  Decent work and economic growth, SDG 10 – Reduced inequalities, SDG 12 – Responsible consumption and production, SDG 13 – Climate action, SDG 14 – Life below water, SDG 15 – Life on land, and SDG 17 – Partnerships for the goals.

Implement the transformation towards sustainable food

Measures
  • Hold regular negotiations with catering suppliers (including event catering) on the possibilities of transitioning to sustainable catering (local ingredients, purchasing from suppliers advocating ethical farming and growing, purchasing quality ingredients with recognised certifications, including Fairtrade, waste-free food preparation).
  • Establish cooperation with sustainable caterers. This cooperation will be used not only to influence members of the academic community (diners) through education in the area of healthy and sustainable eating but also to influence caterers at VŠE to increase their ability to adhere to the principles of sustainable eating in line with the current knowledge while maintaining acceptable prices.
  • Develop a standard for event catering, including a requirement for the availability of vegan food at events.
  • Hold events to promote a sustainable, nutritionally rich diet.
  • Initiate and improve monitoring of key indicators in the area of nutrition.

Expand the supply and increase the consumption of sustainable food

Measures
  • Increase and expand fruit supply.
  • Introduce a choice of portions in canteens (small/large).
  • Negotiate with caterers to create conditions for expanding the buffet meals offered.
  • Collaborate with partners to educate chefs of food service providers in the technology and preparation of vegetarian and vegan food.
  • Include at least one vegetarian, non-sweet dish on the menu daily (all catering establishments).
  • Include at least two vegan non-sweet dishes and one vegan soup in the daily menu at Pizza and Veget.
  • Educate diners about healthy and sustainable diets, especially plant-based diets.
  • Educate stakeholders on the importance of reducing ruminant meat consumption.

Improve student and staff awareness regarding catering

Measures
  • Availability of information on the nutritional characteristics of all foods (including calorific value and allergen information).
  • Unambiguous labelling of vegan and vegetarian dishes on the menu.
  • Availability of the menu at least a day in advance.
  • Availability of food offered centrally and locally.
  • Availability of information on opening hours of canteens and restaurants well in advance.