In November, as part of the project, we Green dining room organized our first virtual cooking workshop, which aimed to promote plant-based food preparation in university cafeterias. This interactive workshop, which took place in the cafeteria MediCulina at the Slovak Health University (SZU), was prepared to show practical options for implementing plant-based alternatives into the daily menu of large-scale kitchens.

With the support of our top chef Alex Horna, partner Bidfood, and many motivated participants, we managed to create an unforgettable event that combined theory with practice.

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How did the workshop go?

We started the day early in the morning. Together with Alex, we started preparing the ingredients at 6:00 AM so that we would be ready for the live broadcast at 8:00 AM. The entire workshop was interactive – participants from canteens across Slovakia had the opportunity to ask questions in real time and follow the procedures step by step.

Over the course of two hours, Alex prepared three delicious plant-based meals that were designed to be:

• nutritionally balanced,
• easy to prepare in large quantities,
• tasty and visually attractive for both students and employees.

On the menu were:

1. Cabbage and bean soup – a combination of traditional flavors that is nutritious, filling and ideal for the winter season.
2. Pasta salad – a colorful and fresh combination that will appeal to every lover of simple but delicious dishes.
3. Lentil stew with gluten-free soy-buckwheat meatballs – a dish that combined traditional flavor with a modern, gluten-free approach.

In addition to cooking itself, participants learned several techniques for working with plant ingredients:

• How to effectively use chickpea brine (aquafaba) to make homemade vegan mayonnaise.
• How to shape and prepare meatballs that hold their shape and are suitable for large-scale preparation.
• How to combine ingredients so that meals are balanced in taste and nutritious even without animal products.

After the successful completion of the broadcast, we served all the dishes to the visitors of the MediCulina canteen. The exceptional atmosphere was enhanced by the Christmas markets that were held nearby. Passersby enjoyed the prepared dishes and many asked for the recipes.

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Plant-based mass catering: Benefits for dining halls and the environment

Why should every restaurant consider introducing plant-based dishes to their menu?

• Lower ecological footprint: Plant-based foods have a significantly lower environmental impact, as less water, land, and energy are used in their production.
• Economical advantage: Many plant-based ingredients are more affordable than meat or dairy products, which can reduce overall ingredient costs.
• Health benefits: A variety of plant-based foods can contribute to a more balanced diet that contains more fiber, vitamins, and minerals.
• Taste diversity: Properly prepared plant-based meals can be just as tasty, if not tastier, than traditional ones.

Our ambition is to make plant-based meals a regular part of the menus in all participating canteens.

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Thanks to partner Bidfood

The entire workshop would not be possible without the support of our partner, the company Bidfood, who willingly supplied us with all the necessary ingredients. Their quality ingredients and professional approach played a key role in the success of this event. We are glad that the canteens that already cooperate with Bidfood are extremely satisfied, and we believe that our cooperation will continue to develop.

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What awaits us next?

We will make all the recipes we prepared during the workshop available to the participating canteens so they can start implementing them into their menus. However, our work does not end there – we believe that together we will continue to inspire canteens across Slovakia to become leaders in sustainable and delicious dining.

We would like to thank everyone who participated in the workshop and contributed to its success. Your support is extremely important to us and motivates us to continue our mission.