From spring radishes to winter root vegetables—and a variety of fresh vegetables, fruit, and herbs in between—the culinary team at Aramark Czech Republic has been featuring ripe, seasonal products from local farms to create unique dishes to excite and satisfy diners.
In the popular farm-to-table program, called Journey to the Plate (Cesta na talíř), Aramark chefs and team members source ingredients directly from Czech farmers.
Produce including cauliflower, plums, tomatoes, cabbage, apples, mushrooms, pumpkins, kohlrabi, apricots, and blueberries inspire a diverse, flavor-forward menu that highlights the best of what each season has to offer.
"We buy just-ripe fruits and vegetables from local suppliers and, within 72 hours after harvest, our chefs prepare unique recipes to serve guests in our restaurants across the country,” said Vladimír Staněk, President, Aramark Czech Republic, and Managing Director. “Our philosophy is that eating local and seasonal products benefits the health of people and the planet.”
Freshness, Flavor, and Sustainability
Currently, 13 local Czech farms supply 25 different types of fruits and vegetables to Aramark. This collaboration ensures a steady supply of fresh produce while supporting the local economy. Some products are grown exclusively for Aramark. All participating farms are integrated farming systems certified by the Czech Ministry of Agriculture.
By sourcing local products, Journey to the Plate helps support the company’s and clients’ environmental sustainability goals.
In addition, the culinary team focuses on recipes that are plant-based or plant-forward, which has been shown to not only reduce our operations’ carbon footprint but also to provide dishes that are nutritionally balanced for diners.
Chefs work to incorporate as much of the produce as possible to minimize waste. For example, trimmings and imperfect-looking ingredients are often used in sauces and broths.
Beyond seasonal produce, the team also procures meat, game, and dairy products from local Czech farms.
Currently, more than 100 company restaurants managed by Aramark Czech Republic participate in the farm-to-table program. When there are new dishes and fresh produce to highlight, each restaurant promotes the program to engage customers and build support.
“Our company perceives Journey to the Plate very positively,” said Markéta Özcan, GA Specialist, Panasonic. “We would especially like to highlight the freshness and quality of food that is not transported, chemically maintained, and stored for a long time. We also like the idea of supporting Czech farmers, and therefore supporting local companies and the agricultural self-sufficiency of the Czech Republic.”
Culinary Innovation, Guest Satisfaction
Now in its fourth year, Journey to the Plate has led to increased sales and customer satisfaction across the participating accounts.
To support the initiative and educate people about the benefits of seasonal eating and sustainable practices, the team developed a dedicated website that offers interesting articles, recipes, and videos.
“Journey to the Plate is more than just a dining initiative,” said Chef Lukáš Sedláček, Aramark Czech Republic (pictured at top of page). “It is a commitment to culinary innovation, a healthier lifestyle, a stronger local economy, and a more sustainable planet.”
See a few of the ways the culinary team used fresh zucchini in the video below.
