Frischgerichte

Frischgerichte are meals prepared from fresh ingredients and served soon after cooking, a term used in German-speaking food service to distinguish freshly cooked dishes from pre-prepared, frozen, or long-storage options. In hospitals, retirement homes, schools, and workplace canteens, Frischgerichte emphasize daily or near-daily cooking, seasonal produce, and shorter production chains.

They may be prepared on-site or in central kitchens and distributed in temperature-controlled containers to maintain safety and quality. Standardized recipes and portioning are common, with careful adherence to HACCP guidelines, minimal hold times, and clear labeling of ingredients and allergens. The aim is to deliver meals that taste home-made while meeting nutrition and dietary requirements.

Nutrition-focused approaches often feature vegetables, lean proteins, whole grains, and limited processed additives. Dietary accommodations, such as low-sodium, diabetic menus, vegan options, or allergen-free variants, are integrated where needed. Fresh meals can entail higher labor and equipment costs and require efficient scheduling to ensure meals are served hot and within safe time frames.

Frischgerichte are frequently contrasted with Kühlkost (refrigerated meals) and Tiefkühlkost (frozen meals), which offer longer shelf life and lower labor costs. In many public and care-sector settings, Frischgerichte are promoted as a sign of quality and customer satisfaction, though debates continue about cost, waste, and scalability.