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This study aims to examine the implementation of sustainability activities in food retail chains operating in the Czech market and discusses the specific activities that influence their implementation.

Using the neo-institutional theory as a framework, the research employs qualitative content analysis with an explanatory and inductive approach based on the stratification of data collected by multiple-round, personal, face-to-face interviews by the researchers with managers of the Czech headquarters of multinational food retail chains.

There is lively development in activities in the fields of the environment and social welfare, while the activities in governance and economic resilience are more stabilised. To remain ahead of the competition, retail chains aim to implement and communicate as many activities as possible where at least some links to sustainability can be found. A lack of benchmarks and clear definitions reduce the ability to determine their degree of engagement. Thus, market actors are inundated with sustainability claims leading to inflation of the concept, while significant achievements are drowned.

This paper, based on empirical research, contributes to the current literature by showing inflation of the sustainability concept as one of the key effects of retail-chain competition. In this context, it also strengthens previous findings on the profitability motive behind sustainability activities. Moreover, we have developed our own stratification method, enabling differentiation between activities getting the most attention due to their progressive phase and those where development is in the background.

The objective of this explorative study was to analyse the association of socio-economic factors and attitudes towards cooking with the time devoted to home meals cooking in the Czech Republic. Furthermore, the authors tested and analysed data to see if there is any relationship between the time devoted to cooking by respondents and obesity.

The sample data consisted of 1,006 inhabitants’ subjects selected using the quota sampling following the structure of the population structure. Ordinary least squares (OLS) regressions were estimated to analyse factors influencing the time spent in the preparation of meals at home. The correlation between time devoted to cooking by respondents and obesity was addressed using the Kruskal–Wallis test and one-way analysis of variance (ANOVA).

The results showed that female gender, higher age, smaller household size and presence of children increased the time spent by respondents in the preparation of home-cooked meals. Home cooking is perceived as a tastier option compared to, for example, chilled ready meals. The time devoted to cooking by respondents and her/his above average weight are correlated in our study.

To the authors’ knowledge, no recent study has comprehensively analysed cooking behaviour and time spent cooking in the post-Soviet countries, including the Czech Republic. The authors’ quota-representative study provided relevant insights into eating behaviour, as the Czech Republic has faced a high increase in the obesity rates in the last decade.