The manual will help identify the benefits and importance of organic food and the possibilities of integrating organic food into gastronomy with a wide range of users (employees in gastronomic establishments, hotel workers, students, students and consumers).
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 94067969As 1/3 of foreign tourists comming to Slovenia consumes regulary organic food in their homes is using organic food in Slovene gastronomy challange for the future.
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)
COBISS.SI-ID: 4075308Organic foods are one of the most important global trends in food processing industry and despite the recession, it marks strong growth. It is also becoming important in the gastronomic offer, particularly in conjunction with a sustainable and organic tourism. Slovenia follows the EU average in terms of organic production on farms but lagging behind the most developed European counties such as Austria, Italy and Germany, whose residents represent 40 % of visitors that are coming to Slovenia. Around 1/3 of the residents of these countries on a regular basis enjoys organic food at home. Because Slovenia has only 12 catering establishments (out of 4.000) which have certified organic food in their offer these residents Slovenia is not their first destination choice. After 15 years offering the first certified organic food (since 2000), the organic farming sector which has consider the European legislation already before the entry in to the EU, has developed. In 2014 there have been 3,199 farms under control and certification, meaning 4,6 % from total of 41.237 ha of farmland and 8,7 % of the total surface area. The positive trend in growth of organic farming, more intensive publicity and better connections between farmers and gastronomy represent the future for development of sustainable tourism and gastronomy.
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)
COBISS.SI-ID: 4187436Organic food is the food of the highest quality. It is a subject of uniform European legislation. The control from field to plate provides traceability up to the final consumers. Organic food must also be marked with a single European logo, the code number of the control body and the origin. Each member state has the option to regulate some areas on a national level that are not defined in the basic (834/2007) and implementing (889/2008) regulation. In Slovenia, the field of certification of organic food in gastronomy is regulated in the currently applicable Regulation on organic production and processing of agricultural products and foodstuffs (Ur. L. RS 8/2014). In accordance with the rules there are more possible ways of integrating organic products to the certified food (meal, dish, ingredient / s). The first certificate in Slovenia was in early 2010. There are 12 establishments that are certified for the production of organic foods, at this moment.
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)
COBISS.SI-ID: 4187692Organic food became an important issue after its general recognition concerning quality, safety and environmental issues. Food and beverages are nowadays also essential part of tourism that should be sustainable and among several trends in tourism industry a new concept of food tourism has grown considerably and has become one of the most dynamic and creative segments of tourism. It includes ethical and sustainable values based on the territory, the landscape, the sea, local culture, local products and authenticity, but also protected recipes of food based on traditional production methods, rich biodiversity of plants and animal races, high standards of animal welfare. As there is also growing awareness of respect for the environment, several initiatives worldwide are being developed to provide less GHG emissions, introduce seasonal and local food, include also »fair trade« elements which are all elements included also in IFOAM four principles (ecology, health, fairness and care) being respected in producing organic food. After 20 years of certified organic production, in Slovenia is under organic farming almost 10 % of all agricultural land use areas on 5 % of farms, which are organic. However, in the same year (2015) only 9 out of over 4,000 restaurants providing food and beverages had organic food labelled officially also in their menus. In Slovenia, the field of certification of organic food in gastronomy is regulated since 2010, currently is applicable Regulation on organic production and processing of agricultural products and foodstuffs (Official gazette 8/2014). In accordance with the rules, there are more ways of integrating organic products to the certified food (meal, dish, ingredient / s). The first certificate in Slovenia is from 2010. Under national research and development project Organic food in gastronomy co-financed by ministry responsible also for tourism SWOT analysis including quantities and assortment of domestic organic food, logistic issues and obstacles for using organic food in gastronomy, are investigated and discussed. In the scope of the project, pilot gastronomy units are certified and on the base of all experiences and comparison of situation in some neighbouring countries, several recommendations for competent authorities will be provided. Slovenia was internationally recognized as a “green destination” last year, but organic farming and organic food are essential for really green and circular economy and for avoiding “green washing” which is increasing trend also in Slovenian agriculture declaring all local production as environmentally friendly.
B.04 Guest lecture
COBISS.SI-ID: 4332332