Six Slovenian restaurants received coveted Michelin stars in 2020, which were awarded in the country for the first time. Chefs were awarded Michelin Awards in recognition of their use of local, sustainably sourced ingredients and responsible management of waste.
Slovenia has also been named the European Region of Gastronomy 2021. This is a further step towards the country’s goal of becoming a world-renowned green destination for gastronomy, sustainable tourism, and quality food supply. Four Slovenian providers have already received the international Green Key eco-label for their commitment to a wide range of sustainability criteria.
Sustainability is ingrained in Slovenia’s local cuisine. Slovenian restaurants work closely with their local farmers and suppliers, which enables them to serve fresh ingredients throughout the year. Many people grow their own food. Home-grown food is then sold at local markets, which have become a magnet for healthy food enthusiasts. To comply with the zero-waste principle, products are sold without packaging.
Slovenia has been labelled ‘the heart and soul’ of beekeeping in Europe and was the country that launched the initiative to mark 20 May as World Bee Day. Visitors to Slovenia can taste numerous varieties of honey, enjoy food and drink made with honey, and learn about the properties and beneficial effects of bee products.
The hilly landscape and a sufficient amount of precipitation make Slovenia an outstanding wine-growing region that boasts a total of 52 wine varieties. Wine-growers focus on traditional production of organic wines, which are deservedly winning awards at world competitions.
Slovenia is working hard to minimise its food waste and environmentally-harmful waste such as single-use plastics. Many restaurants have already adopted this initiative and an increasing number of events already follow the ‘zero-waste’ principle.