On 7th of April, the Cultural Centre in Hoče hosted a regional meeting that brought together food service coordinators from public institutions and local food producers from the Podravje region. More than 100 invited stakeholders attended the event, which was organized by the Regional Development Agency for Podravje – Maribor as part of the European project Food4CE. The main goal was to promote short food supply chains and strengthen collaboration between key players in local food systems.
As part of the project, local innovation hub ORbITaLA was established in 2024 to respond to the need for more permanent coordination mechanisms, knowledge sharing, and support for local food networks. The hub aims to connect local food producers with public institutions, such as schools and kindergartens, while also creating a structured dialogue with policymakers to develop practical solutions for everyone involved in the food supply chain.
Even though a number of good practices and innovative logistics solutions are already featured on the project’s Knowledge Transfer Platform (KTP), available at https://www.openenlocc.net/food4ce/, the key message of the event was a call for stronger collaboration and collective efforts to improve access to reliable and sustainable local food in the public sector.
At the beginning of the event, Danijela Kocuvan from RRA Podravje – Maribor introduced the Food4CE project and highlighted recurring challenges faced by alternative food networks, which the project has identified.
“Growing food is like running an outdoor factory – it depends on nature, knowledge, and experience. In addition to producers’ expertise, unpredictable weather conditions play a major role, which public institutions must understand and adapt to. It’s vital to recognize which suppliers can provide the right quantity and quality for each institution’s needs. And we can’t ignore the challenges posed by public procurement rules. Efficient and short supply chains are only possible with close cooperation between producers and institutions – and that requires a support structure to manage coordination, communication, and connections.” – Danijela Kocuvan, RRA Podravje – Maribor
Following this, dr. Maršenka Marksel from the University of Maribor presented the Knowledge Transfer Platform developed as part of the project. The platform showcases innovative solutions and best practices for short food supply chains. Progress on the regional action plan and the development of policy guidelines, which will be prepared during the project, were also presented at the event.
“Through the Food4CE project, we’ve already collected examples of how alternative food networks can overcome logistical challenges – from local delivery models to community-based solutions. With the new Matchmaking Platform we want to deepen these connections. Working with these networks, we aim to identify core challenges and draft proposals for policymakers to help create a more supportive environment for sustainable food systems.” – Dr. Maršenka Marksel
The event continued with presentations of real-world challenges faced by public institutions trying to include local food in their meal programs, as well as the perspectives of local farmers dealing with bureaucratic, logistical, and market-related obstacles. Participants in the discussion included representatives of Maribor’s kindergartens and primary schools, as well as Kmetija Lesarovi, Kmetija Žitnik, and Sadjarstvo Vrecl.
“Each type of vegetable requires its own specific production method. For a market-focused farm like ours, this means we need the right equipment for every single crop – especially for harvesting. Specialized machinery is expensive, and these high investments directly affect the final price of our produce.” – Lea Žnidarič, Kmetija Lesarovi
“Production costs vary significantly depending on technology. Modern equipment can greatly reduce costs compared to manual labor. Farm size matters too – larger areas usually mean lower costs per unit, while smaller operations are more expensive. Labor structure is also crucial – family-run farms save money, unlike those that hire external workers. Land location and conditions also affect production needs. Finally, weather plays a big role. Drought, hail, or pests can destroy crops, raising the cost per unit.” – Miša Pušenjak and Gregor Kramberger, The Institute of Agriculture and Forestry Maribor
“In Maribor’s kindergartens and schools, we’ve been working with many local suppliers for years. We try to include them in our daily procurement alongside large suppliers, recognizing the quality they offer. Good cooperation relies on agreed delivery times, proper quality and quantity, and fair prices. Reliability and consistency are the keys to successful long-term collaboration with public institutions.” – Matej Pangerl and Alenka Pušnik, Food Service Coordinators
The central part of the event was a roundtable discussion featuring representatives of kindergartens, schools, farms, agricultural advisors, and the Ministry of Agriculture, Forestry and Food. The discussion highlighted the need for more transparent public procurement procedures, reduced administrative burdens, and greater state support for incorporating local food into public systems. Pricing policies, cost structures, and the legal burden on small producers were also major talking points.
Dr. Ana Frelih-Larsen from the Ministry of Agriculture, Forestry and Food emphasized that the Ministry is actively promoting the use of sustainably produced local food in public institutions. Through the Common Agricultural Policy, fruit and vegetable producers can access investment support for irrigation systems, improved productivity, technological innovation, joint investments, and processing and marketing. Incentives are also available to encourage sales to public institutions and support organic farming. As of this year, income-linked payments have also been reintroduced for vegetable production.
She also noted that several public calls have been issued in the past two years to support collective cooperation, product promotion, and engagement with quality schemes. Soon, five new projects will begin under the Regional Approach to Linking Local Products, with a focus on organic foods and their integration into public institutions and the HoReCa sector. A major public procurement process is also planned this year to help develop the market for local organic products and further establish short food supply chains.
Besides improving supply, there’s also a need to strengthen the capacity of public institutions to prepare appealing meals using seasonal, sustainably grown local food. In cooperation with the Ministry of Environment, Climate and Energy, a new public procurement will support hands-on training in educational institutions. This training will share best practices on procurement, working with local producers, creating tasty new dishes, and raising awareness about the importance of sustainable local food.
The event concluded with a presentation of local food providers on stands and a networking session between producers and food service coordinators.
The meeting confirmed that regional dialogue is key to bridging the gap between supply and demand, and that the knowledge transfer platform has great potential as a tool for cooperation, knowledge sharing, and the long-term development of sustainable local food systems.