The event, held on October 22, 2024, focused on exploring sustainable agriculture and culinary innovations in Slovenia. We concentrated on sustainable practices, innovations in food production, and collaboration between local producers and culinary professionals to build a greener future together.
The meeting began with a visit to the Orešnik Cheese and Goat Farm, where we learned about the organic approach of the Orešnik family, who have been committed to ensuring the highest quality of their products for over 25 years. During the guided tour, we had the opportunity to taste their high-quality products, including various cheeses and dairy products. They emphasized the importance of organic production methods, whose motto is "only the best is good enough."
At noon, we visited Slovenia's first certified organic duck farm, which prioritizes animal welfare. We were presented with the challenges and benefits of this type of farming.
In the afternoon, we visited the Grič restaurant, where a sustainable future is ensured primarily through the use of local ingredients, grown on their own farm, gathered from nearby forests, or sourced from local producers. Thanks to careful preparation and preservation methods, they avoid waste and use leftovers to feed animals or for composting. With a constant commitment to waste reduction and proper separation, they are following step by step the path toward a sustainable and better future.
The day concluded with a dinner, where we had the opportunity to reflect on the day's experiences.
The event ended with an open discussion about future cooperation opportunities and the presentation of projects such as Kras Carso II and Slow Food Travel, which aim to promote sustainable tourism and preserve the local agricultural heritage.
