Catering
The area of university catering is a section with great potential for the implementation of sustainable initiatives. Masaryk University places great emphasis on a varied and balanced range of quality food, including vegan and gluten-free options, as well as on the locality of the ingredients used. Waste minimisation and reuse is already a matter of course.
Sustainable Accomodation and Catering Services
Are you interested in the details of the relationship between MU catering and sustainability? The Accomodation and Catering Services (ACS) has created a dedicated website on the topic of sustainable catering at Masaryk University. To navigate to the ACS Sustainability website (SACS), follow the link below.
Our objectives
University catering, together with student accommodation in the dormitories, is an area of care for our students that is under the auspices of the MU Accommodation and Catering Services (ACS). The functioning of the dormitories and canteens is a major contributor to the overall water, energy and waste consumption of the university, so it is essential to approach this area in a very responsible and comprehensive manner. It is also essential to follow responsible purchasing principles when purchasing goods and energy for ACS.
In its long-term strategic plan for 2021-2028, Masaryk University commits itself to the following responsible objectives:
Main strategic objective
- In accordance with the principles of sustainable development, manage energy resources, water and waste and strengthen informed management enabling the efficient use of the built premises as well as property management.
- Establishing a training system for employees and students for the efficient and environmentally responsible operation of the university
Key results
- Optimisation of the scope and quality of services provided by the MU Accommodation and Catering Services to achieve the expected standard
- Implementation of the MU Accommodation and Catering Services investment strategy
- Creation and implementation of strategies for energy, water and waste management.
- Implementation of systemic measures to reduce the volume of non recyclable waste produced, to increase the share renewable energy sources used, for saving water, the use of rainwater and the use of grey water
Implementation and plans at MUNI
We implement
Orientation of canteens towards local suppliers
Sustainable procurement should be prioritised over exclusive price considerations, taking into account localism, seasonality and other environmental aspects. SKM purchases food in the normal course of business through a centralised FirstBuySale system (except for selected ingredients where separate tenders are used - e.g. potatoes). The university canteens make use of f-regions purchases, which provides support for the supply of regional food to catering clients. Regional food options are regularly included on menus. The environmental preference of choosing a supplier may mean a higher purchase price of raw material, but it turns out that the orientation towards local suppliers is in some cases also economically more advantageous (for example, in the case of purchasing meat from regional processors or oil, where transport significantly increases the cost of purchase).
Further use of waste
Biological waste from the MU canteens is taken by our drivers to the Vinařská canteen, where it is stored in containers for collecting kitchen waste in the designated cooling room. Once a week, it is taken by the company Kaiser servis, spol. s.r.o., which transports it to EFG Vyškov BPS, where it is converted into biogas and organic-mineral fertiliser. The used rapeseed oil is bought from us by Kobylka s.r.o. and sold to Münzer Bioindustrie GmbH in Vienna, which produces various chemicals from it, mainly fatty acid methyl esters.
However, the best waste is that which is not produced and that food is simply best eaten. So please don't be afraid to ask for a smaller portion if you suspect you won't eat the whole portion.
We plan
Further expansion of the offer of vegetarian and vegan dishes in line with demand.
Done
- RMU has a new facility - Veggie Bar - that prepares only vegetarian, vegan and RAW dishes
- each refectory offers vegetarian or vegan dishes in its dining rooms every day according to its capability
- since May, at least one vegan dish has been included in the menu of each refectory
- we prefer to buy Czech/local food
- we order food, preferably in packaging with less packaging, but at the same time in such a way that we keep the date of expiration and do not waste food
- we sort waste
- we put food in lightweight plastic packaging that is recyclable, we also offer organic packaging, but we prefer to carry food in our own clean, washable, reusable boxes
- we don't waste:
- we prefer an ordering system
- the diner has the possibility to reduce the weight of the portion in order to eat the food (lower weight of the side dish ...)
- food scraps are taken away by our contractor and made into biogas
- we do not waste energy and water - all employees have been instructed
- we are gradually replacing old energy-intensive technology with new, less energy-intensive technology
Practical tips for everyone
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Reducing food waste
In Europe, over 100 kg of food is wasted per person per year. In the Czech Republic, most food ends up in the bin from people under 29. It is therefore advisable to target students with responsible education during their studies and their stay in the dormitories.
In 2020, a new mobile and web application MobilKredit / WebKredit was launched, through which you can flexibly order or cancel meals in the university canteens. The purpose of the introduction of the ordering system is not only to improve the quality of the food ordered, but also to reduce waste and prevent unnecessary waste.
Share your experience
Inspire others. Write to us about your projects or experiences with sustainable catering at your faculty or workplace.
