From spring radishes to winter root vegetables, and a wide range of fresh produce in between, Aramark Czech Republic’s culinary team is showcasing seasonal, local ingredients to craft exceptional dishes that delight and satisfy diners.
The farm-to-table initiative, known as Journey to the Plate (Cesta na talíř), involves Aramark chefs and staff sourcing ingredients directly from Czech farms. The program features a rotating menu inspired by local produce such as cauliflower, plums, tomatoes, cabbage, apples, mushrooms, pumpkins, kohlrabi, apricots, and blueberries, celebrating the flavors of each season.
“We purchase just-ripe fruits and vegetables from local suppliers and, within 72 hours of harvest, our chefs create distinctive recipes to serve in our restaurants nationwide,” said Vladimír Staněk, President and Managing Director of Aramark Czech Republic. “Our approach emphasizes that choosing local and seasonal products is beneficial for both health and the environment.”
Freshness, Flavor, and Sustainability
Currently, 13 local Czech farms supply Aramark with 25 different types of fruits and vegetables. This partnership ensures a consistent supply of fresh produce while bolstering the local economy. Some products are even grown specifically for Aramark. All participating farms are certified by the Czech Ministry of Agriculture for integrated farming systems.
By sourcing local ingredients, Journey to the Plate aligns with both the company’s and its clients’ environmental sustainability goals. The culinary team also emphasizes plant-based and plant-forward recipes, which reduce the carbon footprint of operations and offer nutritionally balanced meals.
Minimizing waste is a key focus, with trimmings and imperfect produce often utilized in sauces and broths. Beyond seasonal vegetables, Aramark also sources meat, game, and dairy products from Czech farms.
With over 100 Aramark-managed restaurants involved in the program, each location promotes new dishes and fresh produce to engage customers and garner support.
“Journey to the Plate is highly valued by our company,” said Markéta Özcan, GA Specialist at Panasonic. “We appreciate the freshness and quality of food that avoids long-distance transportation and chemical preservation. Supporting Czech farmers also strengthens local businesses and agricultural self-sufficiency.”
Culinary Innovation and Guest Satisfaction
Entering its fourth year, Journey to the Plate has led to increased sales and higher customer satisfaction across participating locations. To further support the initiative and educate the public on seasonal eating and sustainable practices, Aramark has developed a dedicated website featuring articles, recipes, and videos.
“Journey to the Plate is more than just a dining program,” said Chef Lukáš Sedláček of Aramark Czech Republic. “It represents a commitment to culinary innovation, healthier lifestyles, a stronger local economy, and a more sustainable planet.”
