Wind of change

A cikk a Trade magazin 2026/02-03. lapszámában olvasható.

Zoltai Anna
elnök
KÖZSZÖV

Following the re-election of the KÖZSZÖV presidency in December, Anna Zoltai, the organisation’s old-new president spoke to our magazine about their recent achievements, plans and tasks. The re-elected presidency’s year-end meeting identified the organisation of the KÖSZ 2025-2026 chef competition finals in March as a priority task and confirmed the continuation of professional webinars, academies, newsletter publication, research on the salt content of foods and sustainability efforts.

Mass catering is fundamentally safe: nearly 1.5 million people eat in this system every day without serious incidents. Food safety risks are managed through self-monitoring based on good hygiene practices (GHP), Nébih certifications and official inspections, which are supported by KÖZSZÖV training courses. The national guide to Good Hygiene Practice in hospitality and mass catering is the sector’s basic food safety guide.

The buffet-style (self-service) catering has been operating at more then 200 locations with success

One of the biggest successes of KÖZSZÖV’s sustainability and waste reduction efforts is the spread of buffet-style (self-service) student catering: it is now operating in more than 200 locations with positive results. The driving force behind the increasingly noticeable trend change in public sector catering is more conscious parents. KÖZSZÖV is open to the use of organic ingredients, but emphasises the need for stable supply chains and financing of additional costs.