Slovenia – the proud holder of the European Region of Gastronomy 2021 title

Slovenia – the proud holder of the European Region of Gastronomy 2021 title
Source: | Author: Jaka Ivančič

2 February 2021 – PRESS RELEASE BY THE SLOVENIAN TOURIST BOARD. Slovenia entered 2021 as the holder of the prestigious title of the European Region of Gastronomy 2021 (ERG). The STB defined the development and promotion of gastronomy in the Action Plan for the Development and Marketing of Gastronomic Tourism of Slovenia 2019-2023.

Activities are aimed at raising international visibility and strengthening sustainable practices in gastronomy. The pyramid of Slovenian gastronomy has been refreshed and typical dishes, drinks and ingredients for Slovenia have been defined.

In recent years, Slovenia has developed a respectable level of high cuisine and created a strong circle of gastronomic influencers. In terms of gastronomy, 2020 is marked mainly by the prestigious title of European Region of Gastronomy, within which Slovenia pursues the goal of maintaining or strenghtening the image of a foodie destination.

The European Region of Gastronomy project partners carry out the activities defined in the Candidacy Book, of course adapted to the situation. More than 40 projects have been identified, and new proposals are being made. In addition to the founding partners, more than 100 interested companies and individuals have supported the project to date. The goal of the ERG is also to develop and implement sustainable gastronomy in the Green Scheme of Slovenian tourism. The green scheme has already been updated, and a call for the inclusion in the Green Scheme was recently published for catering providers and restaurants. They can obtain the Slovenia Green Cuisine label. The condition for obtaining the label is one of the international sustainability certificates (Green Key or L.E.A.F) and the signing of the Sustainable Gastronomic Commitment.

2021 puts a spotlight on gastronomy, as a main developmental and promotional theme of the Slovenian tourism. For this very purpose, a new presentation film for gastronomy will be launched. The STB will continue working with international gastronomic guides (Michelin, GM) and supporting activities for the Restaurant Week. Special attention will also be given to reducing the use of disposable plastics, both in restaurants and in the accommodation sector. The strengthening and development of local gastronomic brands will encourage even closer integration of agriculture and tourism with the aim of strengthening short supply chains. Communication support for the project will be focused on both domestic and foreign markets. The “My Slovenia” campaign is expected to be launched on the domestic market in February, and all partners of the ERG project and the general public will be invited to participate. The aim is to raise awareness of the importance of local gastronomy and responsible food consumption, including waste reduction.

Read full article Slovenia – the proud holder of the European Region of Gastronomy 2021 title at: Photo credit:

Photo credit:

About the European/World Regions of Gastronomy

Candidate and awarded European/World Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.


IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.

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.

IGCAT founded the European and World Region of Gastronomy Award and is the official secretariat for the World and European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the Food Film Menu.