Slovenia’s Guide to the Future of Culinary Tourism – Green Gastronomy

Slovenia’s Guide to the Future of Culinary Tourism – Green Gastronomy

In November 2020, the Slovenian Tourist board will be announcing a series of new initiatives to push for a green change within their country’s food sector and will invite the world to follow this initiative. As the world evolves, the environment changes, so does the future of food and culinary experiences.

Having been named European Region of Gastronomy 2021, Slovenia has emerged as one of Europe’s most exciting new food capitals – it will now aim to use this platform to set a global standard for green gastronomy.

This is a country with sustainability at its heart. The culinary sector is no different – this year’s virtual World Travel Market, attendees will see the unveiling of a new ‘Green Cuisine’ label to celebrate sustainable chefs and methods.

Media and trade can find out more by joining our exclusive virtual WTM press conference on Wednesday the 11th of November at 3pm.

A new era for food and drink – mainstream Green Gastronomy

The project ‘Slovenia – European Region of Gastronomy 2021’ is focused on improving quality of life. It encompasses opportunities for education in healthy and sustainable living and the sustainable development of gastronomy. It enhances the national promotion of cuisine and gastronomy and creates synergies with local environments and cultures.

To further underpin Slovenia’s dedication to green gastronomy at all levels, the Slovenia Tourism Office are announcing a new ‘Slovenian Green Cuisine’ label which will become part of the Green Scheme. The Green Scheme of Slovenian Tourism (GSST) is a tool developed at the national level and a certification programme that celebrates the destinations and service providers placing sustainability at the core of their activities.

 

The seven principles behind the ‘Green Cuisinepledge:

Slovenian restaurants will be invited to sign this pledge and prove their commitment to respecting and applying the following seven principles in their cooking. Something that the country hopes other destinations will now follow:

  1. Culinary offering based on Slovenian gastronomic specialties and seasonal dishes
  2. Take advantage of short supply chains of high-quality local food suppliers
  3. Offer healthy fresh drinking water straight from the tap
  4. Reduce the amount of waste and strive to eliminate single-use plastics
  5. Provide safe food in a safe environment
  6. Sustainable use of natural energy sources
  7. Aim to be socially inclusive and connectingFinally, the first ever Michelin guide to Slovenia (with green awards)

This year the first ever Michelin guide to Slovenia was unveiled. The country has been included in the 180-year-old culinary guide for the very first time – with 52 restaurants mentioned in total and six chefs being awarded a total of seven Michelin stars. Amongst these is Ana Ros, named the world’s best female chef in 2017 and now proud owner of two Michelin stars at her restaurant Hiša Franko just across from the Italian border.

An additional five restaurants have each been awarded one Michelin star, and there are numerous listings for Slovenian venues awarded in the Bib Gourmand and The Plate categories.

Perhaps most unique is the Michelin Sustainability Award, which was given to six Slovenian restaurants. The symbol debuted in the Michelin Guide France 2020 and was created to celebrate restaurants that focus on preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy.

For more information on Slovenian gastronomy, visit: https://www.tasteslovenia.si/en/

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