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Sustainability of public catering - Possibilities of implementation of organic products into the public catering
ROŠTOVÁ, Kateřina
The bachelor's thesis deals with sustainability in communal catering and the possibilities of implementing organic food into public catering. The theoretical part of the work is focused on the development and structure of communal catering in the Czech Republic. He also deals with purpose-built catering, specifically competitive catering, school catering and current legislation related to it. The next chapter deals with the certification and control of organic products and organic food. The concept of organic farming is briefly explained, which is closely related to the concepts mentioned above. Furthermore, the regionality of food production in the given territory is discussed here, and towards the end of the theoretical part, the application of bioproduction in public catering and its perceived benefits, as well as obstacles, are mentioned. An organization ensuring the operation of selected corporate, school and public canteens was selected for the empirical part of the work. As part of the work, the main barriers to the introduction of regional foods and organic foods into this facility were evaluated and the possibilities of their application were assessed in connection with the availability of food raw materials from local suppliers. Furthermore, the consumption and costs of the main food raw materials during the year and the costs of replaceable equivalents in organic quality were calculated. At the end, the difference in costs against the current state was calculated and the result was then evaluated.
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