This diverse range of choices reflects current trends in food services while responding directly to feedback from students and staff. MU is currently evaluating specific proposals from external providers for various locations, particularly the existing catering facilities at the University Campus Bohunice (UCB) and the new MUNI BioPharma Hub. The new dining services at UCB are expected to be fully operational by January 2027 at the latest.
Despite numerous operational adjustments in recent years, it remains necessary to address the economic sustainability of catering at MU and to seek alternatives to the current model. “The current concept is unsustainable. We are therefore looking for an innovative conceptual solution that would also be economically sustainable. At the same time, we are striving to maintain the maximum possible availability of services and affordable meal prices for students,” said MU Bursar David Póč.
Change of operator
The new catering model is planned for the University Campus Bohunice, home to the Faculty of Science, the Faculty of Medicine, the Faculty of Sports Studies and the CEITEC MU centre. “As for the campus, a change of provider is on the cards for the U Knihovny and Morfo cafeterias. The catering concept there would be taken over by a social enterprise, which would implement a sustainable model at MU based on long-term cooperation,” explained Póč. “We are also considering transforming the Na Lávce Café into a modern co-working and relaxation space offering ready-made meals with heating facilities, where students and staff would have plenty of space throughout the day to eat lunch, relax and work.”
The new catering concept will launch from September 2026 at the Faculty of Pharmacy, coinciding with the opening of the newly built MUNI BioPharma Hub, to which the faculty will relocate at the start of the 2026/2027 academic year. “On the expanding campus, this is a new type of service that represents a major opportunity for catering at MU. The concept is based on communal spaces and the option to heat up your own meals. There will be a self-service bistro with vending machines for ready-made meals, complemented by snack and coffee machines. This will be a pilot operation incorporating new technical solutions in the form of automated or semi-automated services, which we intend to evaluate further and, if appropriate, offer to our other faculties and departments,” commented the bursar.
Upgrading the campus environment
The effort to find an optimal catering model in line with current trends began at MU at the end of September 2025, when it launched a preliminary market survey among catering service providers. It also incorporated suggestions from the MU Academic Senate and the faculty senates into the terms of reference. “Twenty suppliers expressed their interest. Half of them then sent us a proposal and agreed with further negotiations,” said the bursar.
The meeting was also attended by the secretaries of the Faculty of Law, the Faculty of Education and the Faculty of Pharmacy, as well as representatives of the management of MU’s Accommodation and Catering Services, the Public Procurement Department of the MU Rector’s Office and the Student Chamber of the Academic Senate. A stable economic and operational-technical model is a key consideration for the individual faculties. The changes also include adapting the environment, including the facilities, to ensure a high-quality environment for both students and staff. Regarding the operation of the UCB, a public hearing was held at the end of April on a concept presented by a potential provider, attended by representatives of the Student Chamber of the Academic Senate, the management of the UCB faculties and others. The model presented was supported, so the university is now moving towards the next steps.
“Establishing cooperation with potential providers appears to be a step forward, and not just in terms of economic sustainability. An important part of our approach is also the effort to find flexible solutions tailored to individual operations. I consider this individual approach essential, as it allows us to respond to the specific needs of the faculties,” said Chairman of the Student Chamber of the Academic Senate Dominik Levíček.
Bistros and vending machines
Starting next academic year, MU management plans to address modifications to individual dining facilities on the campus in collaboration with faculty representatives, so that full operation can commence by January 2027 at the latest. A new catering model is also being considered for the canteens at the Faculty of Law and the Faculty of Education. “Among the options being considered are retaining the traditional serving counter in combination with vending machines for chilled or hot meals in heated containers, as well as fast food outlets, bistros, cafés, or even the delivery and serving of pre-cooked meals,” suggested David Póč. “We are also responding to the often unsuitable opening hours of these facilities, which would be extended to allow the range of services to be expanded to cover basically the whole day.”
Emphasis on sustainability
At the same time, these new concepts place an emphasis on sustainability, recycling and reducing food waste. “We are inspired, for example, by the Scandinavian model of food consumption, namely the farm-to-fork concept. This emphasises transparency and accountability at every stage of the food chain, from the cultivation of raw materials through processing and distribution to the consumer’s plate. The concept of waste management, including recycling, is also crucial – these elements were also part of the brief for potential operators,” explained Póč.
“Catering is a very sensitive issue because it affects each and every one of us. It is therefore essential that the university provides facilities and services enabling both students and staff not only to eat well, but also to build a sense of community. This is precisely what we, as the Student Chamber of the Academic Senate, are communicating and advocating to the university management,” added Levíček.