Photo: Tre Tyttebær- A. O. Klippenberg

Our values 

The GEOfood born as an answer for the worldwide future agricultural challenges detected by United Nation within the Sustainable Development Goals (UNSDG)

The Criteria

Magma Geopark and other parnters defined in 2015 the criteria for products and producers which wish to become GEOfood.

GEOfood products must have strong connection with the local Geological Heritage, specific brief information concerning this connection must be provided in the food products and in the GEOfood restaurant menus through written information.

Specific Criteria for the products :

  1. Only producers or enterprises within the territory of an approved UNESCO Global Geopark are allow to use the GEOfood logo.
  2.  The Geopark must sent a request to Magma Geopark in order to join the GEOfood brand.
  3.  Each Geopark is responsible for the use of the logo and the respect for the criteria.
  4. With regards to the location of the enterprises or the cultivated field/farms, each Geopark could decide if establish one buffer zone that must be contiguous to the Geopark.
  5. The choice for a buffer zone must be described in the label ( or in the webopage) together with the other geological information. The buffer zone choice must be motivated due to the fact that products or factory are located nearby the Geopark borders and/or due to the coherence within the geological phenomena.
  6. The producers must be located in the Geopark area or in the selected buffer zone. GEOfood producers cannot be located outside the Geopark or outside the buffer zone area.
  7. The raw materials that constitute the GEOfood products must come from the Geopark area (or buffer zone).
  8. The raw material can be processes outside the Geopark (or-and) outside the buffer zone.

Specific Criteria for restaurants:

  1.  GEOfood logo must be clearly visible in the restaurant and in the media connected (webpage, social media, leaflet, menu)
  2. GEOfood Menus must be inspired by geological heritage evidencing the importance that this feature has in Geoparks and permitting customers to enjoy Geo-heritage through the sense of taste and if possible, creating the outdoor local atmosphere in the eating area, expressing the culture of the served products.
  3. The restaurants  must elaborate GEOfood menus with at least 50% of local raw products (local: originally from the Geopark area or the buffer zone). The 50% is calculated based on the relevance of the ingredient for the overall plate not in applying a  matematical approach.
  4. The GEOfood restaurants should serve at least one GEOfood menu, seasonally or yearly based, to be considered one.
  5. The restaurant must operate a mutual promotion within the Geopark and the restaurant selected with using of the logos, info leaflets and in the web pages (official web page, social media, press office, etc.).
  6. Report yearly, or by agreement, about the activity in the restaurant to the Geopark.


Fish products can be frozen but need to come from the Geopark area or from buffer zone.

Added sugar or salt to the products are allowed even though are not “coming” from the Geopark, furthermore they do not count in the 50% of local raw material for menu in the restaurants.

The Manifesto

The food industry is a key sector for the deep changes required by the society in order to fulfill the SDGs by 2030. The agricultural sector plays a fundamental role in facing the World’s challenges linked with climate change, biodiversity loss, food scarcity and growing population. Representing some 500 Million, or 88% of the 570 Million farms globally, family generates about 80% of the Earth’s food.

Five main points have been detected for reaching equality and to face the climate crisis.

  1. Improving efficiency in the use of resources.
  2. Direct action to ensure, protect natural resources.
  3. Agriculture must improve rural livelihood, equity and social well-being
  4. Enhance resilience of people, community and ecosystem.
  5. Responsible and effective governance mechanism is required.