This move is fuelled primarily by the country enjoying the European Region of Gastronomy title in 2021, a decision said to have been helped along by Slovenia’s sustainable gastronomy initiatives and 24 culinary and wine-growing regions.
“All our efforts towards sustainability played an important role in Slovenia being selected for the European Region of Gastronomy,” said Maja Pak, director of the Slovenian tourist board.
The organisation has recently announced a Slovenia Green Cuisine label, which is designed to celebrate culinary practices and invites local chefs to follow seven key principles in their work.
“Slovenia Green Cuisine is intended for restaurants, which have to adopt seven sustainability principles that bind them to the further implementation of sustainable gastronomy,” explained Pak.
These principles encourage high standards with regard to using local ingredients and regional providers, having a low carbon footprint, and production that excludes the likes of single-use plastic. "Certain restaurants" already have the certification, said the tourist board.
“Sustainability is at the core of all our tourism activities and we put our green policy first,” said Pak.
Like many destinations, Slovenia is using the Covid-19 pandemic to re-evaluate its tourism industry and change its strategy.
Pak explained: “The pandemic has shaken tourism in Slovenia to its foundations, as it has everywhere, but we believe it also provides us with an opportunity to rethink our strategy and make tourism even more sustainable.”
“This year we find ourselves in a new reality but we have to stay optimistic, so we look forward to next year when Slovenia will become the European Region of Gastronomy.”
