Catering
Sustainability Plan for UTB in 2026+
- Offering in UTB vending machines – healthier foods, quality coffee, regional products
- Kitchenettes in common areas of student buildings
Sustainability at UTB in 2025
October 2025 – New in UTB vending machines!
We are expanding the selection in our Delikomat vending machines with new products that will delight all lovers of healthier snacks. You’ll now find Crunchy Protein, Luskeeto, and Raw Energy—ideal snacks for a quick energy boost throughout the day.
These products are now available in vending machines in buildings U2, U18, and U15. We’re monitoring how these new items are received by students and staff—if they’re a hit, we’ll expand them to vending machines in other university buildings.
Let us know what you think of them! 🍫💪
Sustainability at UTB in 2024
The long-term goal of the UTB cafeteria in food preparation is based on:
- the use of fresh ingredients, fish, and a wide selection of vegetables,
- offering vegetarian, vegan, and gluten-free meals,
- the use of organic foods,
- the gradual reduction of foods containing preservatives, colorants, and chemical additives in ingredients,
- promoting innovation in the field of sustainable dining.
An important element of sustainable development in the cafeteria is also its connection to scientific and educational activities. Collaboration with the Faculty of Technology includes, for example, food analysis, the creation of meal plans for kindergartens, and projects focused on non-traditional protein sources—such as the use of edible insects. Through this approach, KMZ contributes to the education and awareness of its diners.
In 2024, the cafeteria introduced healthy breakfast options at the U13 restaurant, such as organic yogurt with chia seeds and fruit, an omelet with goat cheese, or cereal toast with a poached egg, avocado, and pea shoots. A total of 311 breakfast servings were sold.
The cafeteria is actively involved in supporting circular economy initiatives in the food service and catering sectors. In 2024, it implemented these initiatives with the following results.
- Launch of a new ordering system for diners – students ordered 18,188 meals, employees ordered 19,740 meals
- 50% discount on lunches after 2:00 p.m. – reduction in the amount of food waste, 260 portions (introduced in December 2024)
- Waste reduction in the U4 cafeteria – new centrifuge, cost reduction of 100,000 CZK (from 140,000 CZK to 40,000 CZK)
- Catering using glass and porcelain or recycled packaging – corn-based cutlery, sugarcane food bowls, bamboo leaf cocktail bowls
- Introduction of returnable takeout meal boxes
- Returnable glasses
In 2024, the UTB cafeteria produced 7,672 sterilized meals. Of this number, 1,993 jars were successfully redeemed from customers, representing a significant step toward a circular economy and resource reuse. To encourage as many diners and university employees as possible to participate in the system, the cafeteria offers a financial incentive of 10 CZK for each returned jar of preserved food and 4 CZK for each returned jar of organic yogurt.
Sustainable Development Strategy 2025–2030
Sub-goal 2.I. Ensure high-quality, healthy, and balanced meals in line with healthy lifestyle trends
Implementation Measures for the Period 2025–2026
- Ensure a share of food with organic/eco certification and a share of regional food suppliers
- Prepare a proposal for measures or programs to reduce food waste and regularly monitor its implementation