For over a year now, MU has been offering its students two affordable “menus” (soup and main dish combo) for CZK 85. In spite of this attractive change the average number of portions served has remained nearly the same. “In spite of extensive marketing and affordable soup and main dish combos, we are not seeing the increased demand as we expected. It is telling us that prices are not the only key factor in consumer behaviour. Broader socioeconomic factors play a role as well, such as lifestyle changes or changing preferences in alternative form of dining,” Head of Canteen Management Tomáš Kala explains.
In fact, the discounted meals were ACS’s response to the results of a survey carried out by the Student Chamber of the Academic Senate in 2023, according to which students were satisfied with the offer but they were worried about prices. “Going forward, we will have to focus on analysing the main reasons for the stagnant sales and revenue for the dishes served, and we will have to adjust our offer to better reflect what the patrons expect and demand. In the meantime we are planning further steps towards improved sustainability of operations and attractiveness – they include new technological innovations, improved menus reflecting the students’ demands or more extensive education in the area of environmentally friendly dining,” Kala explains.
Modernisation at Vinařská
The most important steps in sustainability-related efforts include the modernisation of fridges and freezers at Vinařská for CZK 2 million. One-half of the investment was covered from a subsidy for the support of energy efficiency and reduction of greenhouse gas emissions. The expected energy consumption is at least 40 percent compared with the original consumption, a significant step towards the reduction of environmental footprint from the operation of canteens.
In an effort to ensure efficient operation of all canteens, since March 2024, the central kitchen at Vinařská is responsible for the meals for all canteens. They are distributed to, and served daily in, all individual canteens.
Fruit bowls
Having undergone renovations, and under the new name Menza+ Veggie Bar, the canteen at Moravské náměstí had its grand opening in March 2024. “The feedback is very much positive; students enjoy the newly segregated part for vegetarians and vegans. And they like our very own fruit bowls,” head of the canteen Marie Ženatá says.
Meat dishes for the win
MU’s canteens strive for nutritionally balanced offer with smaller environmental footprint. Currently, 60 percent of dishes offered are meatless, as ACS’s contribution to sustainable diet. “However the reality is very much different, as only 20 percent of patrons choose meatless meals. Despite our broad selection of vegetarian and vegan dishes, most students and employees still prefer meat. If this trend does not change the current ratio of meat dishes versus vegetarian and vegan dishes will no longer be sustainable,” Tomáš Kala says. “If we come to the conclusion that the demand for meatless dishes is not sufficient, we will have to respond to this demand. This would mean a step back in our sustainability efforts, which is something we would like to avoid.”
Pre-ordering system as a key to sustainability
Further complicating economic and environmental sustainability is the fact that very few clients actually use the pre-ordering systems MobilKredit and WebKredit. “In spite of extensive promotion online or simplified procedures using QR codes, less than 14% of patrons actually use the pre-ordering system. However we cannot effectively plan for cooking if we do not know how many portions will be necessary. This also means we cannot minimise waste and keep prices at affordable levels for everyone. Patrons who pre-order their meals have a better offer; they get information on the origin of raw materials and they know for sure that the dish they came for will be available even towards the end of the opening hours, including special gastro events. Some canteens even offer fast lanes from a separate window for pre-ordered meals,” Tomáš Kala says.
Fever receipts printed
The most recent effort in the area of responsible and environmentally friendly operation of MU canteens concerns the printing of receipts per special request only. Students and employees who need a receipt will find an electronic version under their account.
Bring your own containers
For three years now, MU canteens have been using fully recyclable paper cups, in an effort to reduce plastic waste use. Meals to go are offered in environmentally friendly containers, such as lightweight vacuum boxes or two-piece BIO boxes. “We would like to motivate our customers to active participation in sustainable dining. Our key effort consists in the support for the use of bring-your-own containers for meals and beverages,” Kala explains.
Modernised equipment, more meatless dishes, improved ordering system and environmentally friendly measures in packaging all represent key steps towards more responsible and environmentally friendly operation of MU’s canteens. More information on all efforts in the area of sustainability can be found at www.skm.muni.cz/udrzitelnost/uskm.
HOW OFTEN DO YOU DINE AT MU’S CANTEENS? ARE YOU SATISFIED WITH THEIR MENUS?
Josef Blažek, Faculty of Medicine
My class schedule is very tight so I do not enough time to eat in canteens very often. My classes are in the Bohunice campus where the canteen was closed. Sometimes I eat at the canteen at Moravské náměstí, since I live nearby. I choose from the menus.
Michaela Doubková, Faculty of Education
I eat at canteens maybe three times a week, either at the Faculty of Education or at Moravské náměstí. I prefer the “student menu”, because soup is included. Price is not the main factor for me. I prefer meat dishes.
Viktor Petrík, Faculty of Social Studies
I eat lunches in canteens often, basically every day, as cooking for one at dormitories is complicated and expensive. My choice is typically based on what my taste buds are telling me. Price is not as important as my intention to enjoy a good meal.
Sára Zejdová, Faculty of Arts
I do eat at canteens because it is cheap and convenient due to the walking distance from school. The combined menu with a soup and main dish for CZK 85 was among the main motivators.
Kateřina Hospodková, Faculty of Pharmacy
I visit the canteen maybe twice a week, schedule permitting. Prices are not the main factor, as I try to enjoy the meal. The offer is pretty decent, especially since I am not necessarily a meat lover.
Barbora Herknerová, Faculty of Social Studies
I do eat at canteens and I always try not to forget to pre-order via the app. I usually pick the vegetarian dish, or simply the healthier choices. My choice of dessert is sometimes the chia pudding.
Martin Kožiak, Faculty of Social Studies
The canteen at Moravské náměstí is conveniently located for the students of the Faculty of Social Studies, so I go there often. And since the “student menu” was introduced it is probably the cheapest opportunity for lunch in the city centre.
Jakub Kováč, Faculty of Informatics
I frequent several different canteens: at the Faculty of Science, the Faculty of Law or Moravské náměstí. The former can get really crowded as it is smaller. But generally speaking the meals are cheap and convenient.
Darina Bekečová, Faculty of Social Studies
I do not eat in the canteen often; this is only my third time. It took me a while to learn the tricks of the pre-ordering system, and now I think I will come here more often. The soup and main dish combo is very affordable, and it is usually what I ultimately choose.
Flídrová Kateřina, Faculty of Science
Before they closed it, I used to go to the canteen in the campus regularly. Now I prefer Moravské náměstí, as it is close to my workplace. A combo is usually most affordable, but it is not a rule, as I strive for balanced diet.