European Region of Gastronomy 2021
Sustainable development of gastronomy
The project »Slovenia – European Region of Gastronomy 2021« was our national intersectoral committment to improve the quality of life. In the field of tourism it encompasses opportunities for sustainable development of gastronomy through close interlinkages with the agriculture and promotion of short supply chains of sustainably produced foodstuffs of highest quality. Coinciding with gastronomy as current biannual marketing topic of Slovenian Tourist Board in 2020–2021 the title implied our endeavors to conserve our rich culinary heritage, the Slovenian way of eating and our vast bee-keeping tradition as well as to promote authentic experiences of modern Slovenian cuisine.
In October 2018 Slovenia was awarded the title European Region of Gastronomy 2021 for its entire territory. During the process of obtaining the title, it submitted to the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT) a candidacy book titled TASTE SLOVENIA edited by Prof. Janez Bogataj Ph.D.. The honorary patron of the candidacy was the President of the Republic of Slovenia, Borut Pahor.
IGCAT
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations. As provider of the Region of Gastronomy Award it manages the official secretariat for the European Region of Gastronomy Platform.
Taste Slovenia
In the candidacy book, Slovenia was defined as a place where gastronomic diversity and local tastes meet. The book presents the development of Slovenia’s gastronomy, its gastronomic strategy, the protection of food and dishes, local and regional trademarks in cuisine and gastronomy, wine-growing, wine production, and the brewing industry. The Slovenian Food Day, traditional breakfast, sweet pleasures and health with bees, gastronomy and tourism, and culinary and gastronomic events are mentioned specifically.
Slovenian Tourist Board embarked on an innovative approach of developing sustainable tourism in Slovenia unter the umbrella platform called the Green Scheme of Slovenian Tourism, now extended to the field of gastronomy as well. By mid-2020, this internationally awarded initiative for sustainable development of tourist destinations included a new category for restaurants in its certification tool for destinations and service providers enabling them to evaluate and improve their sustainability endeavours. Moreover, various measures of raising awarness and education for sustainable management of gastronomy will be put in place.
In Slovenia, we support and promote gastronomy as well as tourism providers that:
- eliminate single-use plastics,
- offer fresh tap water,
- partner with local producers in form of short supply chains,
- reduce their waste as much as possible while diligently recycling the rest,
- sustainably use energy and water sources and try to reduce their carbon footprint,
- act in a socially inclusive and cooperative manner.
On our path towards mastering sustainable gastronomy we were supported by four Ambassadors of the project Slovenia – European Region of Gastronomy 2021 – experts who have been globally recognised for their achievements in cuisine and gastronomy, Prof. Janez Bogataj Ph.D., chef Ana Roš, Mira Šemić, and chef Luka Košir.
