As part of our ISAAP Partner Introduction Series, we are spotlighting the organisations shaping the future of plant-based food in workplaces across Europe. Today, we introduce Catering Zdravě, a Czech catering company that combines sustainability, local sourcing, and modern gastronomy to transform everyday corporate dining. As a committed partner in the ISAAP project, co-funded by EIT Food, Catering Zdravě brings invaluable expertise in making plant-based meals both accessible and appealing. Their approach demonstrates how responsible catering can deliver exceptional flavour while supporting healthier, more sustainable food choices.
Could you introduce your organization and its primary mission?
Catering Zdravě is a Czech catering company built on sustainability, local suppliers, and modern gastronomy. Our goal is to show that delicious and professional catering can go hand in hand with a responsible approach to the environment and the health of our guests.
Why is your organization interested in participating in the ISAAP project, and how does it align with your work?
We joined the ISAAP project because we share its ambition to expand the availability of plant-based meals in canteens and corporate catering. For us, this is a natural continuation of the work we have been doing for a long time – moving catering towards sustainability and showing that plant-based dishes can be attractive to a wide range of diners.
What are you most excited to contribute to the project, and what outcomes do you hope to see
What we look forward to the most is the opportunity to share experiences and practical insights – both from our side and from the project partners. We believe that together we can create a model that demonstrates how plant-based meals can be introduced in the corporate environment without people feeling they are missing out. The result should be a real change in the way people think about their everyday food.
Could you briefly introduce yourself and your role in the project?
My name is Michal, and I am the Managing Director of Catering Zdravě. I am the main representative of our company in the project, and I look forward to working with other organizations that share the same values as we do.
You are implementing new plant-based meals in the canteen – what are the biggest challenges and opportunities you anticipate in increasing the accessibility of plant-based options?
The implementation of new plant-based meals in canteens is both a challenge and an opportunity. The biggest barrier is often the habits of diners – the concern that plant-based meals will be less filling or less flavorful. For us, this is a motivation to show the exact opposite: that well-prepared plant-based dishes can be attractive, diverse, and rich in taste. We also see a huge opportunity in the fact that plant-based meals can appeal even to those who might not normally choose them – thereby expanding their availability and perceived value.