″COMMON-SENSITARIAN″

DIET MANIFESTO

»The New Common Sense« food culture

BASIC PRINCIPLES

THE “COMMON-SENSITARIAN” DIET is not a diet that restricts me in what I can and cannot eat. It is both a personal moral commitment and an appeal for social, economic and political change. It respects planetary boundaries and is necessary for restoring sustainable food systems with a lower negative impact on the climate and the environment.

THE “COMMON-SENSITARIAN” DIET is a mindset that helps me to develop a positive attitude towards food and makes me aware of the moral implications of my food choices. It is a guide for informed food choices for individuals, food providers, chefs, businesses, NGOs and policy makers that will benefit the climate, the natural environment and human health.

THE “COMMON-SENSITARIAN” DIET is respectful, responsible and inclusive. It is satisfying because it is good for my body, my soul and our planet, and it is respectful to all stakeholders in the food and beverage supply chains. It is based on a diverse foundation of natural, social and human sciences.

COMMON-SENSITARIAN BEHAVIORAL PRINCIPLES

Food is good for our planet.

I eat a diet with a smaller environmental footprint, so foods originating from plants make up the majority of my diet. I eat less foods of animal origin, especially less processed meat and red meat.

I include organically produced foods in my meals as much as possible.

I actively contribute to reducing food waste.

I buy food from local producers.

I avoid unnecessary and environmentally unfriendly food and beverage packaging.

Food is respectful and responsible towards all people.

I respect people in food and beverage supply chains (food growers, food industry employees, caterers and retail industry employees).

I am committed to making quality food more accessible to all members of society.

I respect the dietary choices of people who think differently, the dietary habits of different cultures and culinary heritage.

I advocate for solutions that encourage local organic produce and small producers.

I have a responsible attitude toward drinking alcohol.

Food is good for my well-being.

I look forward to and enjoy eating, and take the time to do so. I eat regularly, not too much and not too little, but I choose food of better quality.

I see meals as an opportunity for genuine socializing, while creating a kinder and more accepting relationship with myself.

My “common-sensitarian” eating habits allow for occasional dietary indulgences.

Food is good for my body.

I ENJOY MORE:

varied and wholesome seasonal food, with a predominance of plant-based foods;

vegetables (including herbs, spices, microgreens), legumes, wholegrains, mushrooms, nuts and fruit;

water, mineral water and teas (fruit, herbal and green).

I EAT LESS:

excessively salty and sweet foods, fried foods and drinks with added sugar;

ultra-processed foods containing unnatural preservatives, flavor enhancers, saturated fat and cholesterol;

processed meat products and red meat.

Creators:

Martin Jezeršek, Jezeršek gostinstvo
Ana Roš, Hiša Franko
Dr. Afton Halloran
Andrea Petrini

Co-creators

Urška Battelino, PhD
Assist. Prof. Evgen Benedik, PhD, University Medical Centre Ljubljana, Division of Pediatrics, and Biotechnical Faculty, University of Ljubljana
Hon. Prof. Janez Bogataj, PhD
Zdenka Čebašek-Travnik, PhD
Prof. Nataša Fidler Mis, PhD, University Medical Centre Ljubljana, Division of Pediatrics
Prof. Lučka Kajfež Bogataj, PhD, Biotechnical Faculty, University of Ljubljana
Prof. Tanja Kamin, PhD, Faculty of Social Sciences, University of Ljubljana
Prof. Barbara Koroušić Seljak, PhD, Jozef Stefan Institute
Prof. Samo Kreft, PhD, Faculty of Pharmacy, University of Ljubljana
Marjana Peterman, Slovene Consumers’ Association
Prof. Adriana Rejc Buhovac, PhD, School of Economics and Business, University of Ljubljana
Prof. Karin Sernec, PhD, University Psychiatric Clinic Ljubljana
Assist. Prof. Tadej Strehovec, PhD, Faculty of Theology, University of Ljubljana
Nika Tavčar, Umanotera, The Slovenian Foundation for Sustainable Development
Assoc. Prof. Andreja Vezovnik, PhD, Faculty of Social Sciences, University of Ljubljana

Ambassadors

Msc. Maja Pak, Slovenian Tourist Board

Marko Pokorn, MD, PhD, University Children’s Hospital, University Medical Centre Ljubljana

Full Prof. Ana Vovk, PhD PhD, Faculty of Arts, University of Maribor

Luka Jezeršek, Jezeršek gostinstvo
Karim Merdjadi, Atelier Karim
Bine Volčič, Monstera Estate

Tomaž and Patrizia Bevčič, Rizibizi, JRE-Slovenia member
Tomaž and Nina Bratovž, JB restavracija, JRE-Slovenia member
Družina Breznik, Hiša Raduha, JRE-Slovenia member
Nina Čarman, Danilo – restaurant and wine shop, JRE-Slovenia member
Miha Dolinar and Žan Donoša, Restavracija Mama Marija, JRE-Slovenia member
Uroš Fakuč, Dam, JRE-Slovenia member
Tadej Gašparin, Pikol, JRE-Slovenia member
Tomaž Kavčič, Gostilna pri Lojzetu, JRE-Slovenia member
Marcela Klofutar and Uroš Štefelin, Hiša Linhart, member of JRE-Slovenia
Luka Košir, Grič, JRE-Slovenia member
Ksenija and Martin Mahorčič, Gostilna Mahorčič, JRE-Slovenia member
Jurij Osole and Jakob Pintar, TaBar, JRE-Slovenia member
Marko Pavčnik, Restavracija Pavus, JRE-Slovenia member
Tanja and Leon Pintarič, Gostilna Rajh, JRE-Slovenia member
Gašper Puhan, Galerija okusov, JRE-Slovenia member
Boštjan Rakar, Gostilna Rakar, JRE-Slovenia member
Grega Repovž, Gostilna Repovž, JRE-Slovenia member
Ago Špacapan, Špacapanova hiša, JRE-Slovenia member
Jure Tomič, Ošterija Debeluh JRE-Slovenia member
David Vračko, Restavracija Mak, JRE-Slovenia member
Jorg Zupan and Matjaž Ivanc, Atelje, JRE-Slovenia member

SIGN THE MANIFEST

By making sensible dietary choices I can significantly contribute to positive changes in the environment, society and personal growth already today. This is my commitment to a better tomorrow.

    Supporters:

    Jan Golja, Father, Husband, Founder and Creative director Yours&Ours
    Matevž Oman
    Eva Gaiser, Marketing director, content creator, wife & mom
    Mojca Polak, VSGT Maribor
    Urška Petelin, Executive editor of Dober tek culinary magazine, CEO of cookbook publishing company, a juggling mom
    Boris Erklavec, Postojnska jama
    Urška Verč
    Marijana Hlebš Radžo
    Katja Šturm
    Haris Radžo, POMARANČA 5, OGLAŠEVANJE, D.O.O.
    Mateja Keber
    Sandra Lenaršič
    Boštjan Hafnar
    Gregor Prosen, Emergency Department, University medical centre Maribor; head
    Mateja Laščak Jakop
    Dubravka B. Vidmar, radiologist
    Ivan Vidmar, retired physician
    Tadeja Ivančič Toth
    Matija Jašarov
    Christof Ellinghaus , Restaurant CORDO
    Aleksandra Jezeršek Matjašič, Copywriter, Tourism PR specialist
    Morana Polovič, Slovenska turistična organizacija
    Lana Klemenčič
    BARBARA ZMRZLIKAR, SLOVENSKA TURISTIČNA ORGANIZACIJA
    Ana Božič, L56
    Anna Laura Morelli, Director
    Tadeja Pintar, UKC Ljubljana
    Margaret Sijswerda , Writer
    Andreja Moškotevc, Ahac d.o.o.
    Ana Hotko, JRE-Slovenija
    Karli Petelin
    Klemen Kolenc
    Alessio Turazza, journalist
    Amer Bećirović, Mercator
    Žiga Jarc, Ustvarjalec vsebin in tekstopisec
    Klaudija in Siniša Žilavec, To ni gibanica doo, Gostilna Lovski dom
    Tanja Vojvodić, Tanya Smiles, Tanja Vojvodić, s.p.
    Karim Merdjadi, Atelier Karim d.o.o.
    Zlatko Fras, dr.sci., dr.med., specialist interne medicine, specialist kardiologije in vaskularne medicine, redni profesor interne medicine (kardiologije in vaskularne medicine), FRCP (Lond), FESC, FACC; (1) Interna klinika, Univerzitetni klinični center Ljubljana, (2) Medicinska fakulteta, Univerza v Ljubljani
    Irena Oven , NLB d.d.
    Luka Rusic, Jezersek gostinstvo
    Lucija Koželj, Koželj, hiša dobrih vin
    Deana Jezeršek, Co-Founder and Managing Director at LanguageSitter d. o. o.
    Maša Puklavec, Slovenska turistična organizacija
    Livija Kovač Kostantinovič, STO
    Aleksandra Lipej, Slovenian Tourist Board
    Tamara Kofol, Tamara Kofol
    MILOJKA JUTERŠEK
    Lena Tajnsek
    Manca Čot, Pediatrična klinika Ljubljana
    Lana Krajnc, LanaVital
    Eva Žaberl
    Lana Trampuš
    Valerija Buh
    TAJA BENČIČ RIBARIČ
    Sandra Beer Gregorc
    Aljoša Kuzmanovski, klinični dietetik, UKC Ljubljana
    Andreja Heine, zd domžale
    Irena Hren, Splošna bolnišnica Novo mesto
    Nadja Primc, UKC LJ
    ANDREJ HORVAT, zdravstveni dom MURSKA SOBOTA
    Dajana Smolnik, Dietetik
    Jan Jelsevar
    Mateja Horvat, Zdravstveni dom Lenart
    Luka Miklavžič, Jezeršek gostinstvo
    Aleš Gačnik, University of Primorska: Faculty of tourism studies, Centre of gastronomy and wine culture
    Karmen Grašič Lunar
    Mateja Gravner, Gravner Francesco Josko
    marko potocnik
    Nataša Ropotar
    Elisa Pérez Babo, Porto
    Gregor Prajs, European Parliament
    Simon ČErne, Project manager, Jezersek gostinstvo d.o.o.
    Sebastjan, Aqua Roma
    Brigita Blaževič
    Ciril redek, Prepeličarstvo Redek
    Jurij Janez Bizjak, Upokojenec
    Tomaž Štefe, Director, Velika planina d.o.o.
    Primož Goričnik, Agencija Špik
    Saša Šolc
    Mojca Marolt
    Laura Durand , Laura Durand private chef
    Rok Rotar, dr.vet.medicine
    Jacques Pourcel , chef