Organic food is defined as the food is grown and produced more naturally, without any chemicals, pesticides or additives, which does contain more natural nutrients, vitamins and minerals. Never before have people been so conscious about nutritional values of food that they eat and how it is produced and sourced. Nowadays, organic food is playing a vital role in the cuisine choice of customers. Deep understanding of consumer profiles and their key motivations within this context is vital in order to sustain the growth of organic food production. In terms of organic production on farms, Slovenia follows the EU average, 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. The field of certification of organic food in gastronomy in Slovenia 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). In this research paper it focuses on the impact of organic food on the hospitality industry and the reaction of the hospitality industry to the organic food according to the global trends based on the perspective of the consumers in Slovenia. The purpose of this research is to examine the importance of organic food offer for guests in Slovenian hospitality facilities. This study also shows the awareness of people in Slovenia about the importance and usefulness of organic food in general.
COBISS.SI-ID: 4364844
Presented are cases of supply chain management and exposed are organic products.
COBISS.SI-ID: 2048182099
The report presents the results and conclusions of a two-year national project.
COBISS.SI-ID: 2048242259
The first commercial aquaponics companies are starting up in Europe. The main focus has been on solving technology issues and optimizing production. However, increasing attention is now being paid to certification and regulations linked to aquaponics, as well as the marketing of products and services. The paper presents the results of a study whose main aim was to estimate consumers' knowledge about aquaponics and their acceptance of aquaponics products in different European regions. An on-line questionnaire was administered to the general public through the aquaponics network of Food and Agriculture COST (European Cooperation in Science and Technology) Action FA1305 " The EU Aquaponics Hub—Realising Sustainable Integrated Fish and Vegetable Production for the EU " in 16 European countries. The methodology includes univariate and multivariate statistical techniques. The results show that, on average, attitudes towards aquaponics were positive, showing no significant differences between those who already knew about aquaponics and those who only heard about it through the survey. More than 50% of respondents had never heard of aquaponics, whilst more than 70% had already heard of hydroponics. No more than 17% of respondents were willing to pay more for aquaponically produced products and no more than 40% more when compared to the price of products from conventional farming. The results confirm three different clusters of potential consumers of aquaponics products. They also suggest an urgent need for implementing integrated and holistic approaches involving all stakeholders in aquaponics, in order to define a marketing plan and efficient communication strategies. This COST action, other projects and public decision makers must invest in educating consumers about aquaponics through the organization of guided tours, thematic workshops and tastings of aquaponics products in order to raise their awareness about this new technology. It is absolutely urgent that public decision makers, in cooperation with aquaponics stakeholders, address the main institutional constraints, namely the introduction of aquaponics as an economic activity and the organic certification of aquaponics products.
COBISS.SI-ID: 8623225
Country of origin, method of agricultural production and the presence of pesticide residues are important criteria buying food, especially in case of fresh vegetables and fruits. For the period 2011 to 2015 content and quantity of pesticide residues in vegetables depending on the method of production were analysed in samples from integrated and organic production on Slovene farms from data base of two certification bodies and compared to the situation on the general market of Republic Slovenia based on results of official national monitoring in the same period. The results show that the presence of pesticide residues in vegetables depends on the method of production. Vegetables produced within the scheme of quality organic production in Slovenia are not contaminated with any pesticide. In 17.3% of samples (out of 75 in years 2011 to 2015) from Slovene integrated production were found pesticide residues, but in comparison with the samples of the general market (2,159 in years 2011 to 2015) where 35.1% of samples have residues, integrated production of vegetables have higher share of samples without residues or below detection level (82.7% of the samples compared to 64.9% samples on the market). Five the most frequent pesticides residues in the vegetables from the market were boscalid, propamocarb, dithiocarbamates, imidacloprid, azoxystrobin, difenoconazol. Slovene vegetables from integrated production have twice less residues compared to vegetables on the market. Slovenia's self-sufficiency in fresh vegetables is low (50%) and in the future, we need to pay attention to reduce dependence on imports and increase the volume of local production, encourage farmer’s participation in quality schemes, provide short supply chains and raise awareness among population about the importance of consuming locally grown organic vegetables to improve quality of their life.
COBISS.SI-ID: 4336428