MINIMISING WASTE
Every Czech produces an average of half a ton of waste every year. In producing waste, Czechs belong to the European average, six out of 10 Czech residents also sort all their waste at home.
Gastro waste from our kitchens
Gastro waste is made up of biodegradable matter that is generated in restaurants, canteens, food production plants and other establishments of a similar nature. It mainly consists of residues from food production and preparation or uneaten residues. Due to their properties, they cause complications during landfilling (the formation of landfill gas and leachate). Their crushing and discharge into the sewer is against regulations in the Czech Republic. Another traditional method of getting rid of residues is also illegal - feeding them to livestock. When collected separately, gastro waste is a raw material that can be converted into energy and fertilizer through biogas stations.
Biogas stations are industrial facilities that, in closed tanks - fermenters, convert biological waste into biogas and residual matter - fermented sludge. The process takes place thanks to anaerobic bacteria, which gradually convert complex organic substances into a mixture of methane and CO2. The obtained biogas can then be used similarly to natural gas. In practice, biogas is most often used in cogeneration units. Gastronomic waste is a valuable input material for biogas plants due to its high fat content.
Biological waste from the MU canteens is transported by our drivers to the Vinařská canteen, where it is stored in containers for collecting kitchen waste in the designated cooling room. Once a week, it is taken by the winning company Kaiser servis, spol. s.r.o., which also transports it to the company EFG Vyškov BPS, where it is converted into biogas and organic-mineral fertilizer.

Professional management of gastro-waste therefore not only reduces the creation of otherwise unusable mixed waste, but also contributes to saving primary resources. Utilizing waste is cheaper in the long term than simply disposing of it.
According to an analysis by the Really Healthy School project, 48,000 tons of gastro-waste are thrown away annually in school canteens alone. A third of this waste is unavoidable waste. The rest (approx. 70%) consists of uneaten food scraps, uneaten food and other kitchen waste, the generation of which can be prevented.
However, it is still a rule that the best waste is that which is not produced and that food is simply ideal to eat. So please don't be afraid to ask for a smaller portion if you suspect you won't eat the whole portion. Order and pick up your food.
