ISBN online: 978-80-7701-036-8 | DOI: 10.11118/978-80-7701-036-8

Jak šetřit jídlem v domovech pro seniory

Doporučení pro vedení a personál zřizovaných domovů pro seniory a pro veřejnou správu

Anna Strejcová, Denisa Rybářová, Kateřina Rohanová, Jiří Remr, Lucie Veselá, David Hrabina, Irena Baláková, Lea Kubíčková, Michaela Číhalíková Straková

This manual summarises the research findings of the Prague Food Waste project, which focused on the measurement and analysis of food waste in four homes for the elderly in Prague between 2023 and 2025. The document describes the methods of data collection, the quantity of waste generated during preparation, dispensing and consumption, and offers comparisons between different types of food dispensing. Based on the research and a workshop with representatives of the homes, it contains recommendations on how to prevent food waste by adapting recipes, making the dispensing system more flexible, reducing portions or donating surplus food. It also considers the environmental, economic and ethical impacts of waste. The manual is intended for home management, kitchen staff and public administration.

Keywords: homes for the elderly, food waste, food leftovers, mass catering, nutritional care, kitchen operations, research, waste measurement, Prague Food Waste project, Prague

1. edition, online: 2025, publisher: Mendelova univerzita v Brně