When practice, the desire to innovate and an open mind come together, great things are created. We had the opportunity to lead a workshop for the Regional Health team in Ústí nad Labem, which covers seven hospital facilities. Together with 24 chefs and nutritional therapists, we prepared 10 dishes focused on the real needs of hospital catering. It was not only about cooking, but above all about finding ways to bring modern plant-based food to hospitals so that it preserves its nutritional value, taste and at the same time is feasible in a large-capacity operation. We worked with Lunter raw materials and modified the recipes so that they made sense not only on the plate, but also in the daily operation of the hospital kitchen.
