Who is the revolutionary in public catering?

By: Ipacs Tamás Date: 2025. 04. 28. 08:28

The Hungarian Bioculture Association has launched a signature collection campaign to promote the introduction of organic food into public catering; the National Association of Public Catering and Catering Managers (KÖZSZÖV) considers the idea to be respectable, but naive, because it would require several years of planning and consultation to be meaningful. Especially since 90 percent of organic products produced in our country – mostly in the form of raw materials – are exported. Below is the position of the public catering industry regarding the signature collection campaign.

Zoltai Anna
President
KÖZSZÖV

Currently, public catering supplies 1-1.5 million diners, from about 3,000 kitchens of varying capacity, some of which are children’s restaurants that are closed during the summer production period.

Negotiations between KÖZSZÖV and the Ministry of Agriculture began two weeks ago. We sense that the ministry also has an incentive intention.

Nothing proves KÖZSZÖV’s commitment to guidance and professional training better than this year’s competition announcement for the KÖZSZ 2025-2026, the catering chef competition organized for the tenth time by KÖZSZÖV – Nébih – Hungarian National Gastronomic Association, which states that competitors must use at least 1 ingredient from organic production, in addition to at least one Excellent Hungarian Food (KMÉ).