Gastronomy Law in Lithuania – current issues of legal regulation today Jolanta Vilkevičiūtė1 I. Introduction. – II. Main legislation of the Republic of Lithuania relating to the production, safety and supply of food to the consumer. – III. Competence of state administration institutions and public consumer rights protection organizations. – IV. Food safety and its ensurance in Lithuania. – V. Food waste problem. – VI. Requirements for food advertising. – VII. National heritage products. Useful links. – References. This article explores the current issues related to the legal regulation of food safety and handling in Lithuania. It emphasises the country’s rich culinary traditions and discusses the importance of ensuring access to safe, high-quality food products in the market. The paper outlines key legal acts governing food production and safety, including European Union regulations and national laws. It also examines the challenges faced by entrepreneurs in navigating complex legislation and the role of state institutions in overseeing food safety. Additionally, the article provides insights into the influence of sustainable practices and the significance of safeguarding Lithuania’s national culinary heritage as an integral part of its cultural identity. Keywords: Gastronomy, Food Law, Food Safety, Lithuania, Culinary Heritage, Legal Regulation, Sustainable Practices, European Union Regulations, National Heritage Products. I. INTRODUCTION Cooking and gastronomic traditions have developed not only in well-known countries such as Italy, France, Spain, and Portugal, but also in post-Soviet states - Lithuania, Latvia, and Estonia - which possess centuries-old traditions of food preparation, consumption, and culinary heritage. DOI 10.60559/gl33 1 Vytautas Magnus University, Agricultural Academy, Lithuania.
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