Ekološka živila v kuhinjah javnih zavodov na območju Savinjske regije

Tamše, Nina

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Title:	Ekološka živila v kuhinjah javnih zavodov na območju Savinjske regije
Authors:	ID Tamše, Nina (Author) ID Bavec, Martina (Mentor) More about this mentor... ID Robačer, Martina (Comentor)
Files:	MAG_Tamse_Nina_2017.pdf (2,40 MB) MD5: D19FF73753B14A4E75660CDC218212B6
Language:	Slovenian
Work type:	Master's thesis/paper
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	Ekološko kmetijstvo in ekološka živila sta vse pomembnejša segmenta v svetovnem in evropskem prostoru, saj je dandanes vse več ozaveščenih potrošnikov, katerim ni več pomembna samo zunanja, ampak tudi notranja kakovost živil. Ključni porabniki hrane so javni zavodi. Otroke, bolnike in starostnike v Sloveniji uvrščamo med ogrožene skupine prebivalstva, za katere je predvidena posebna skrb za zdravo prehranjevanje. Za uspešno vključevanje ekoloških živil v javne zavode morajo biti izpolnjeni določeni pogoji v socialnem okolju. Na podlagi rešenih anketnih vprašalnikov (30 % od vseh javnih zavodov) analiza stanja v javnih zavodih Savinjske regije kaže, da organizatorji prehrane slabše poznajo določene označbe za ekološka živila, vendar pa dobro poznajo prednosti ekoloških živil. Prav tako spodbujajo vključevanje tovrstnih živil v prehrano njihovih uporabnikov, ampak jih pri tem ovirajo zunanji dejavniki: visoke cene ekoloških živil, pomanjkanje ponudnikov, dodatno birokratsko delo, preobremenjenost oziroma premajhno število odgovornih oseb, slaba finančna podpora itd. Samo dobra polovica anketirancev pozna zahtevo iz Zakona o zelenem javnem naročanju o obveznem 10 % deležu ekoloških živil. Kar 41 % javnih zavodov nabavlja živila izključno samo preko sistema javnega naročanja. Odgovorne osebe, ki odločajo o nabavi živil, v večji meri predstavljajo vodje kuhinje ali profesorji oziroma učitelji biologije/gospodinjstva (52 %), ki pa morajo pogosto za pripravo dokumentacije za objavo javnega naročila najeti zunanjo strokovno pomoč (59 %). V prihodnje predlagamo medsebojna sodelovanja, brezplačna izobraževanja in dodatno strokovno pomoč za vse osebe, ki se ukvarjajo s postopki javnega naročanja živil.
Keywords:	ekološka živila, organizator prehrane, javni zavodi, zeleno javno naročanje, ekološke označbe
Place of publishing:	Maribor
Year of publishing:	2017
PID:	20.500.12556/DKUM-64972
NUK URN:	URN:SI:UM:DK:DX7QRNGR
Publication date in DKUM:	30.01.2017
Views:	4206
Downloads:	381
Metadata:
Categories:	FKBV
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Secondary language

Language:	English
Title:	Organic food in public institutions in Savinjska region
Abstract:	Organic farming and organic products are becoming increasingly important segments in Europe and also in the world. Nowadays there is an increasing number of conscious consumers, who no longer only care about external but also internal - food quality. Key food consumers are public institutions. Children, patients and the elderly rank among the more vulnerable population groups in Slovenia that require special attention when forming a healthy diet. To successfully integrate organic foods in public institutions certain conditions must be met in the social environment. Results of questionnaires (30 % of all public institutions) about the situation in public institutions in the Savinjska region show that the organizers of diets are less aware of the meaning of organic food labels, but they have a good understanding of the benefits that organic foods offer us. They are also promoting the integration of these foods in the diet of their users, but they find themselves hampered by external factors like, higher prices of organic foods, a lack of suppliers, additional bureaucracy, overloaded and/or lack of responsible persons, poor financial support, etc. Only slightly more than half of respondents are familiar with the Act on green public procurement and its requirement for a mandatory 10 % share of organic foods. As much as 41 % of the public institutions are sourcing food exclusively through the public procurement system. The people responsible for the purchasing of foods are usually chefs, professors and biology or home economics teachers (52 %). In many cases (59 %) they have to hire external experts to help them prepare a dossier for the public contract. In the future, we propose mutual cooperation, free courses and additional expert help to all people involved in public food procurement processes.
Keywords:	organic food, diet organizer, public institutions, green public procurement, organic labels

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