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Cook with us! Students can improve menus in canteens

MU´s Canteens Board has announced a student competition in vegetarian and vegan recipes. The winning entries will be transformed by Masaryk University canteens into actual dishes served from the next academic year.

News
6 June 2025
Lenka Kolegarová
Illustration photo: Pixabay

Do you prefer a healthy diet in the form of dishes with legumes, buckwheat, tempeh, tofu or soy? Do you think MU cafeterias are lacking quality vegetarian and vegan dishes? Now's your chance to come up with your own ideas and maybe even contribute to MU canteens' balanced menu.

The student competition for the best vegan recipes for MU cafeterias was approved by student members of the Canteens Board. "The aim is to try to attract even more students to the canteens, who can also help further improve the services. As for the submissions, their key conditions include affordability and actual availability of ingredients, as well as the possibility to cook the dish in sufficient quantities in a dining establishment,”said Vice-Rector for Student Affairs Jana Fialová, who took over the patronage of the competition.

Top Ten

Students can send their recipes to This email address is being protected from spambots. You need JavaScript enabled to view it. (with the subject line “VEGE Recipe Competition”), with the deadline being the end of September. The authors of the ten best dishes will receive university merch as a prize. In the final evaluation, the cooperation of the ACS management is also expected via the assessment of the possibility of implementing the recipes and including them in the canteen menu.

CRITERIA FOR THE VEGE RECIPE COMPETITION:

* only vegetable (vegan) ingredients without meat, fish, milk, dairy products, eggs, honey and other animal products

* easy availability of ingredients from established suppliers (mujbidfood.cz, macro.cz)

* inventory and weight of raw materials used, including attachments

* clear procedure and suggestion for the serving method (photo can be attached)

* price calculation of the ingredients per portion, from which the final price of the meal is based

* simplicity of preparation even in larger quantities for 100 to 500 servings

* name of the dish, brief description, list of allergens and nutritional balance with sufficient protein, carbohydrates or fibre

Recipes that do not fulfil all criteria will be eliminated from the competition.

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