Factory-Kitchen in Sheptytskyi: Efficiency, Quality, Accessibility

The Executive Director of the National Foodservice Association, Ivan Yanchyshyn, and CEO of the Association of Coal Communities of Ukraine, Andriy Tabinskyy presented a study on the potential reform of school nutrition in the Sheptytskyi community to the city mayor and the municipal council. This study was developed by the National Foodservice Association.

The discussion focused on the concept, economic feasibility, and prospects for developing a factory-kitchen in Sheptytskyi. Additionally, the meeting addressed the next steps for implementing this project.

A factory-kitchen is a modern model of public catering based on three key principles: efficiency, quality, and accessibility. It involves centralized food production to provide meals for educational institutions, hospitals, and other facilities, optimizing costs and raising nutritional standards.

One of the biggest advantages of the factory-kitchen is its economic efficiency. Centralizing all food preparation stages significantly reduces costs for energy, water, and other production processes. The factory's capacity will allow it to prepare up to 14,000 meals per day, supplying dozens of institutions and enterprises.

"It is encouraging that both local authorities and the community support the implementation of this highly relevant project for the Sheptytskyi coal microregion. The factory-kitchen has the potential not only to positively impact the quality of nutrition and children's health but also to promote the social integration of veterans, internally displaced persons, and miners, while also boosting the regional economy. I believe that through joint efforts and partner support, we will soon be able to bring this landmark project to life. It will be the first of its kind in the Lviv region and will set a new standard in public catering," stated Andriy Tabinskyy.