Organic food in catering? The 34th Bioculture Day is coming!

By: Trademagazin Date: 2024. 11. 11. 10:51

The Hungarian Bioculture Association is now organizing the Bioculture Day for the 34th time, which will take place on Saturday, November 16, at the MOM Cultural Center in Budapest. The Dr. At the event held under the patronage of Minister of Agriculture István Nagy, the focus will once again be on current issues of organic farming. This year, the organizers would also like to draw attention to how important it is to increase the proportion of proven healthier and higher nutritional value organic foods in public catering.

Through care provided by nurseries, kindergartens, schools, hospitals or even state institutions, a significant proportion of Hungary’s population receives public meals, so the quality of food available for this is crucial.

“The results of the research presented at the event also support the harmful effects of the residues of pesticides used in industrial agriculture that accumulate in the body, as well as the negative consequences of consuming food that has become poorer in content. It is no coincidence that in many EU member states, organic raw materials are already used in a significant proportion in public catering, especially in schools, but in our country this is negligible. All of this in such a way that raw materials from controlled organic farming, free of chemical residues, with high nutritional value and good for health, are partially available, and Hungarian organic farming would be able to satisfy the demands for this in the long term.

– sheds light on the background of this year’s theme selection for the event Péter Roszík, vice president of the Hungarian Bioculture Association, Biokontroll Hungária Nonprofit Kft., which inspects and certifies domestic organic farmers.managing director.

In the spirit of this, at the professional day, recognized experts in nutrition science will talk about the effect of the properties of the food consumed on the quality of life of the younger generations, those with weakened health and new mothers. During the lectures, it will be discussed which organic foods can be optimally used in public catering, what financial implications this has, and what real-life experiences already exist in this field.
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