Objectives of the project: • Expanding the kitchen and cooking functions for catering to broaden the range of meals to meet specific needs • Modernisation of existing kitchen utensils, extension of storage to organise more efficient cooking • Improving the energy efficiency of the central kitchen for cooking, increasing the share of renewable energy sources. In line with the above objectives, the following activities will be implemented as part of the project. 3.1.1 B) Self-eligible activities b) Renovation, extension, modernisation, restoration and renovation of existing buildings, implementation of the necessary technical building investments The building of the central cooking kitchen is upgraded for energy purposes, which involves the replacement of outdoor doors and windows, the insulation of facade surfaces and roof structure, and the provision of interior suspended ceilings to unutilised spaces with high ceilings. As part of the energy upgrade, a solar panel with a rated power of 113,85 kWp will be placed on the roof. Thermal insulation and solar panels are expected to reduce the energy consumption of the building by 30-35 % in the future. C) Development and extension of infrastructure related to the preparation of kitchens and kitchens. Within the central kitchen building, a kitchen section for the production of a ready-made meal from a currently empty room reserved for development purposes, which once provided a sewing function, and a confectionery plant providing a higher standard for the production of confectionery products, will be created. In both kitchen rooms, it is necessary to purchase kitchen utensils, such as the equipment necessary for mixing, packing and confectionery activities. The creation of a ready-made food production unit is justified by the fact that many people use mass catering, but not necessarily eat food in the common dining rooms of the buildings, but elsewhere and outside the kitchen opening hours, e.g. in the kitchen kitchen. The ready-made food production plant provides an opportunity for the food to be packaged, so that after the first heating, it can be consumed later, while preserving the quality of the food. In this way, the company can flexibly ensure its obligation to provide care in the future, especially in cases where children are unable to eat the ordered food at the given lunch hour due to, for example, their school or other activities. With the planned solution, the quality of the food can be preserved. In addition, through the production and packaging of prepared meals, it is possible to make business-based orders and deliver food, which can lead to an increase in revenues, offsetting the losses of mass catering and operating expenses provided by the municipality. In the confectionery plant, different and higher quality confectionery and bakery products can be produced, which increases the company’s service quality, trust and satisfaction in the service. Furthermore, the confectionery can host a confectionery workshop in the future, so the company can provide secondary confectionery training in Kazincbarcika together with the local vocational school of Ózd Vocational Training Centre. 3.1.2 Optional activities that are not self-eligible (a) Acquisition of equipment essential for development, helping local products to enter the market or mass catering: Purchase of kitchen utensils directly related to the new cooking room to be developed within the central kitchen building, such as the equipment necessary for the shocking, packaging and confectionery activities of the ready-made food. The investment includes the purchase of 5 salads and fruit chillers in order to encourage healthier nutrition, which will be displayed as part of the mass caterer in schools, where the company ensures the possibility of eating fresh salad, vegetables and fruit for everyone. Salads either complement the existing food offer or offer an alternative to one of the main dishes. In the city there are already two schools in a salad cooler test plant, the feedback is favourable, which justifies the further installation of chillers in other schools and public institutions. b) Increasing the share of renewable energy sources The energy modernisation involves the installation of 113.85 kWp rated solar panels on the roof. 3.1.3 Compulsory non-eligible activities c) Energy efficiency measures: Energy renovation of the central cooking kitchen (d) Publicity: As part of the project, public insurance tasks will be carried out according to the requirements and requirements, and the necessary permit and construction plans for the transformation of the central kitchen will also be prepared, along with the tasks of the technical inspector during the construction. The Consortium leader of Kazincbarcika Municipality performs project management tasks. Barcika primea Public Food and Hospitality Ltd. primarily with the Municipality of Kazincbarcika