Página inicial do sítio Países República Checa Methodology Step 1 : Research and knowledge Quantitative and qualitative surveys Restaurant qualitative survey In the Czech Republic

In the Czech Republic

Five restaurants were chosen in the Czech Republic and their owners were interviewed regarding their attitudes toward healthy cooking. Several common themes emerged from these even though the restaurants chosen were varied in the type of food they offer and their clientele. The main issue that emerged was that eating healthy balanced food is not part of the Czech culture. This means that restaurant owners do not pay much attention to their cooking methods, for example the amount of fat used in preparing the dishes. Restaurateurs were also not aware of any existing national health schemes. Seasonality depended on the restaurant type and products were bought locally or abroad depending on price and demand for quality from the clients.
Nevertheless, restaurant owners have noticed an increase in the demand for healthy food and all but one of the restaurateurs interviewed had a positive approach toward healthy cooking and were interested in training that would explain how to cook healthily without spending more money.