The National Association of Caterers and Catering Managers would introduce buffet meals instead of food served at the window, and a wider range of food instead of a single menu. - can be read in Magyar Nemzet.
According to the professional organization, all areas of the public catering system are ripe for revision, changes are needed that guarantee that more and more people use public catering instead of dropping out and have access to healthy, nutritious food.
In 2014, the government introduced revolutionary regulations in the area, the intention of which was to make public catering one of the flagships of public health prevention.
Strict rules have been introduced in children's feeding, which apply to the foods that can be given to each age group and their frequency. At the same time, instead of children having widespread access to healthy, nutritious food, the reality is that more and more children are falling out of the system, pointed out Anna Zoltai, president of the National Association of Catering and Catering Organizers (Közszöv). Slowly, only those who get free food on the basis of need will remain in the public catering system. Although the state provides significant budgetary resources for public catering, the quality continues to deteriorate. Junk, third-class substitute food enters wherever the law allows. This is how a cheese-like, sour cream-like or sausage-like product ends up on the children's plate instead of high-quality raw materials, he pointed out.
According to the experience of Közszöv's professional team, the lack of supply and choice also leads to dropouts. - We are advocating the widespread introduction of catering-type catering. We see that where buffet meals have been introduced on a trial basis, there is less waste and a greater willingness to consume, the president of the association pointed out.
the full article here :
Photo: Máté Bach
2022 plus:
Without doubting the good intentions and feasibility, let's add that the buffet solution would have to improve the eating culture on the one hand, and on the other hand, if the old ingredients remain, there will be no less food waste.
