Round table discussion: Sustainable gastronomy as the heart of Slovenia's green story

As part of this year's Green Day, the introductory address of MSc. Maja Pak, the Director of the STB, was followed by a presentation by William Drew, content director at The World’s 50 Best Restaurants, which raised more than $ 1 million to support the sector during the pandemic. At the round table discussion entitled Sustainable gastronomy as the heart of Slovenia's green story, a number of renowned speakers participated. Among them Ana Roš, top chef and ambassador of ERG, Jure Dretnik, the winner of the European Young Chef Award 2019, Gašper Puhan, Chair of JRE Slovenia, Urška Topolšek Planinšek from Urška Tourist Farm, Tina Belej, director of STIK Laško, Jana Vilman from Bohinj Tourism and Tina Hedi Zakonjšek from Goodplace.

Round table participants highlighted that insisting on sustainable efforts, even when it comes to gastronomy, is the only right direction of development. The role of destination organizations is of crucial importance when it comes to connecting providers at a destination; but often this role is also played by chefs. Many Slovenian restaurants have already recognized agricultural producers as their most valuable partners. As agricultural products are valorised, the destination is also valorised as a result. This is why it is important to appreciate what we have available in Slovenia and to use it in the offer. It is also necessary to strengthen the dialogue with the guests and try to convey the importance of sustainable business to them. In the age of digitalization, technology can help optimize certain business processes, but it cannot replace genuine personal contact and personal relationships, which is the foundation of hospitality.

The round table discussion was moderated by chef Bine Volčič, known for his sustainable approaches in gastronomy and the recipient of the Michelin Award for Sustainability.

Back to news