Local food as a challenge and an opportunity for Slovenian tourism

In 2021, Slovenia was given the flattering title - European Region of Gastronomy. Gastronomy is becoming an increasingly recognizable part of Slovenian tourism, which along with local food providers offers unique stories and experiences. At the Congress Center Brdo near Kranj, the Gorenjska Regional Development Agency - BSC Kranj, in cooperation with local partners: Sora Development Agency, JGZ Brdo, Institute for Tourism and Culture Kranj, Stonoga Center, KGZS and Zadruga Predoslje, held an expert conference presenting Slovenian and Gorenjska practices in the field of local food in connection with tourism.

In the introductory part of the conference, participants were greeted by Marjan Hribar, director of JGZ Brdo, who pointed out the good cooperation of the Public Economic Institute (JGZ) Brdo with local suppliers and dr. Bor Rozman, director of the municipal administration of the Municipality of Kranj, who gave an example of a good practice in a dynamic public procurement system, within which public institutions and schools are supplied with local food.

In his address, Rok Šimenc, director of the Regional Development Agency of Gorenjska - BSC Kranj, emphasized that ensuring food security is an important strategic issue and it is up to us whether we will use this opportunity provided by the excellent Slovenian cuisine. The importance of interconnection and local brands was emphasized by Gašper Kleč, director of the Sora Development Agency, which already brings together 42 different providers in the Dedek and Babica brand.

Jože Podgoršek, Minister of Agriculture, Forestry and Food, emphasized the great importance of the production and processing of local food in value chains. He said in which areas the ministry is already carrying out activities to support and promote local growers and processors, and presented some further activities in this area. He emphasized that gastronomy is our opportunity and also referred to the fact that this year Slovenia is a European Region of Gastronomy, which gives us the opportunity to tell Slovenians and foreigners that we eat excellent food in Slovenia. He thanked the organizers of the conference and all those who connect local food with tourism, and called on everyone to pay attention to the origin of what we buy.

Director of the Slovenian Tourist Board mag. Maja Pak presented the importance of local food in the gastronomic offer of Slovenian tourism and emphasized that gastronomy is one of the key products of Slovenian tourism and is also part of each of their presentations. Next, the head of the Consortium of European Protected Slovenian Food Products, Boštjan Noč, spoke about protected agricultural products and foodstuffs as ambassadors of Slovenia and pointed out the problem of control in certification. In the morning part of the conference, the participants were also addressed by the holder of the Michelin star, chef Tomaž Kavčič, who pointed out the diversity that Slovenia offers and the importance of integration.

At the end of the first part of the conference, dr. Janez Bogataj presented seventeen important steps for the culinary recognition of destinations. He said that gastronomy is a place where nature and culture express themselves. Among other things, he stressed the importance of knowing local gastronomy and that we people are proud of it.

Second part of today's expert conference, displayed good practices in the field of connecting local food providers and local caterers, who together co-create culinary stories. Darko Ferčej presented an international project called Mediterranean Nutrition and Innovative Products, Klemen Langus spoke about collective brands in the Julian Alps in the case of Bohinjsko/From Bohinj, Tomaž Bolka presented Krištof's culinary stories through cooperation with local food providers, Marcela Klofutar and Uroš Štefelin presented how cooperation between local food producers and a Michelin-starred restaurant works in practice. “Why should we compete, if we can be partners and friends” is the motto of Uroš Štefelin and Marcela Klofutar, who both, like most of today's speakers, emphasized the importance of interconnection.

The presentations also highlighted quite a few challenges that are opening up in this area, one of the key ones being human resources.

The expert conference, which was supported also by European funds from the URBACT program, within the FOOD CORRIDORS network, whose partner is the Regional Development Agency of Gorenjska - BSC Kranj, was also held to support the further development of green sustainable approaches.

At 29 August 2021, the doors of the park were be open to the general public for the event Dan domačih dobrot (Home-made Goodies Day).

From 10 am to 4 pm, visitors visited a market of local produce from Gorenjska and beyond, and at the culinary event of two Michelin star holders, Tomaž Kavčič and Uroš Štefelin, it will be possible to try top-quality cuisine from local ingredients. There were also thematic workshops for adults and children: handicraft workshops for making Loka bread and Dražgoše bread, herbalist workshop and workshops for making must, cocktails from homemade ingredients and Podbreška potica. The Pungart Tower and the Gorenjska Museum also participated with their workshops. A presentation of beekeeping in the Honey Story pavilion was also held.