The quality of public catering in the Czech Republic is becoming a focal point of both professional and political debate. According to experts, children, patients, and the elderly need meals based on fresh ingredients and short supply chains. A key issue is therefore not only the quality of the food itself, but also the way public procurement is organised, which currently often prioritises the lowest price over quality and the origin of ingredients.
Representatives of the government, catering experts, and representatives of farmers, food producers, and retailers agreed on the need for change during the round-table discussion “From Field to Plate: The Quality of Public Catering in the Czech Republic”, which took place as part of the Makro Czech Gastro Fest. The discussion arose as a joint initiative of the Czech Confederation of Commerce and Tourism and Makro ČR, and confirmed that the festival is no longer merely a showcase platform, but also a forum for addressing issues that have a direct impact on the functioning of the catering sector and the entire food supply chain.
The quality of ingredients as the foundation of health and the system
Public catering plays a crucial role, particularly for groups for whom nutrition has a direct impact on health. For children, a high-quality diet is key to proper physical development and the formation of lifelong habits that can significantly contribute to the prevention of obesity. For patients, high-quality food supports faster recovery and strengthens the immune system. For the elderly, it helps ensure an adequate intake of nutrients and overall quality of life.
In all these areas, the availability of fresh, seasonal ingredients from short supply chains is proving essential. According to experts, these ingredients form the basis of high-quality public catering and should be the natural choice for school canteens, hospitals, and care homes.
Simpler rules and an emphasis on local sourcing
The discussion also raised the issue of public procurement regulations. According to participants, the current system often makes it difficult to select suppliers based on the quality and local origin of ingredients. The solution is to modernise the rules so that canteen operators can prioritise fresh, high-quality food over the lowest price without unnecessary red tape.
“One of my priorities is to strengthen added value in Czech agriculture—that is, to improve the level of processing of agricultural commodities—so that we produce high-quality and safe food in the Czech Republic. Our farmers and food producers are among the best in Europe, so I want public catering, for example, to be based on fresh, high-quality Czech food. I will strive to ensure that canteen operators can source local food as easily as possible,” says Minister of Agriculture Martin Šebestyán.
“Our role is not just to supply food, but to help customers—including the public catering sector—with its availability and practical use. It is important that the individual parts of the system are able to connect and cooperate,” explains Jiří Nehasil, CEO of makro ČR.
Consensus across sectors shows that the issue of quality in public catering is no longer merely a matter of gastronomy, but a strategic issue affecting public health, the functioning of agriculture, and the future of the entire food system.
Source: Makro ČR
