Slovenia - European Region of Gastronomy 2021

Date of issue: 28.05.2021
Author: Edi Berk
Motive: Slovenia - European Region of Gastronomy 2021
Printed by: Agencija za komercijalnu djelatnost d.o.o., Zagreb, Croatia
Printing Process and Layout: 4-colour offset in sheets of 16 stamps
Paper: Tullis Russell Chancellor Litho PVA RMS GUM, 102 g/m2
Size: 35.50 x 48.28 mm
Perforation: Comb 14 : 14
Illustration:
Photo: Tomo Jeseničnik
SKU: 907044
€0.82

 

SLOVENIA – EUROPEAN REGION OF GASTRONOMY 2021

Slovenia part of the European Regions of Gastronomy network from 2021

European Regions of Gastronomy (ERG) is a network and brand established in the European Union in 2011. The ERG platform operates under the aegis of the International Institute of Gastronomy, Culture, Art and Tourism (IGCAT), based in Barcelona. At IGCAT’s annual meeting of experts in 2015, it was proposed to include Slovenia in the platform.

Each year, following thorough vetting by an international expert jury and the implementation of projects in the fields of gastronomy, tourism, culture, health, agriculture and education, IGCAT accepts two to three regions into its network. The essence of the network and the brand is the integration of food, culture, creativity and tourism, which are all linked to cultural diversity and play an important part in shaping sustainable development.  All the regions liaise with each other and exchange experiences. Thus as well as raising their gastronomic, cultural and tourism profile, all the regions in the network benefit from new international initiatives and challenges.

The platform of regions was formed in 2014. Within it, regions have the opportunity to work together on projects.  Slovenia entered this system in 2018 and the association process will be completed in 2021. Slovenia’s candidacy for the title of European Region of Gastronomy contributes to improving the quality of life in Slovenia and, indirectly, around the world. The ERG means opportunities for education about healthy, close-to-nature living, sustainable development and the promotion of gastronomic innovation. Membership of the ERG is important for the promotion of cuisine and gastronomy. Slovenia has the opportunity to participate in numerous ERG projects such as the annual competition for the best culinary souvenir, the food film festival, young chefs’ competitions, and so on.

 

Janez Bogataj

 

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