Creamy soup from leftover mashed potatoes or vinegar made from fruit and vegetable scraps - these are just some of the many recipes included in a new cook book by the Initiative Zachraň Jídlo or Save Food. Its aim is to teach Czech consumers to reduce household waste by providing tips and recipes using food scraps, leftovers and surplus seasonal ingredients.
Plant-based “meat” is gaining popularity the world over and it is not just vegetarians who are jumping on the bandwagon. Chicken strips, patties, burgers or sausages made from plant substitutes are now widely available in the Czech Republic and despite the high price many are willing to give them a try.
The vast majority of Czech consumers, some 97 percent, want tougher quality parameters on foodstuffs sold in the country, according to a June survey whose results were made public by the Czech Consumer Association on Tuesday. More than nine out of ten respondents also said that they wouldn’t mind if the tougher rules resulted in restrictions on cheap food imports.
The international volunteer group Food Not Bombs has been providing free food to the homeless and hungry since 1980, and now has branches throughout the Czech Republic. In recent weeks, police and inspectors in an Ostrava district have been preventing volunteers from distributing food on orders from City Hall officials.
Corporate catering businesses are on the rise in the Czech Republic, with more and more fast food chains and food retailers delivering their products directly to companies, the news site e15 reports. In-office catering is mainly intended for business meetings or trainings but it is also used as one of the benefits for employees. According to e15, Czech companies and institutions spend billions of crowns annually on corporate catering.
Josef Maršálek was born in a tiny Moravian village where half the residents were his direct relatives – and the nearest shop, let alone patisserie, was beyond walking distance. Yet, his early love of baking would one day lead him to become head pastry chef at the world-famous Harrod’s department store in London. Now, after a sabbatical of sorts in India, he’s back in Prague, gearing up to co-host the Czech version of the wildly popular show the Great British Bake Off.
If you visit the Czech countryside at the start of the year you are likely to receive an invitation to attend a "zabijačka" – in other words a pig-slaughter feast; a centuries old tradition that is still observed in many parts of the country. While for some it is a barbaric practice that has no place in the present-day, for others it is an important part of village folklore that brings people together.
The festive dinner on Czech Christmas Eve is mostly associated with fried carp and potato salad, but few people know that this is a fairly modern tradition, established only after the Second World War. In the old days before the tradition of fried carp and salad was established, Czechs used to eat more humble meals, although they came in a rich variety of styles.
It is not just at local markets where gingerbread in all shapes and colours can be found. Baking the delicacy is a treasured tradition among most Czech families as well. On average each household bakes around eight types of gingerbreads, known as the perník, ahead of Christmas and children are often excited to partake in their preparation. To find out more about the way they are made, Radio Prague visited a museum that specialises in the baking of exquisite gingerbreads.