Social Report 2014

www.slowfoodfoundation.org Slow Food Foundation for Biodiversity

The Slow Food Foundation for Biodiversity has published a Social Report since 2006, presenting its activities and their environmental, economic, social and cultural impact. The Social Report recounts a year of work not only in numbers but also through descriptions of activities and testimonials from individuals involved in these projects (producers, technical advisors, cooks, students and others).

The 2014 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.slowfoodfoundation.org. A free print copy can be requested by sending an email to [email protected].

Main Offi ce Educational Headquarters Slow Food Azienda Regionale Agricola Via della Mendicità Istruita, 14 di Alberese 12042 Bra (Cn), Italy Loc. Spergolaia 58100 Alberese (Gr), Italy Offi cial Headquarters Accademia dei Georgofi li Contact Us Piazzale degli Uffi zi tel. +39 0172 419701 50122 Florence, Italy fax +39 0172 419725 [email protected] Contents

5 Our Identity 70 Financial Report

6 Save Biodiversity, 72 2014 in Numbers Save the Planet 79 Fundraising by Carlo Petrini 83 Slow Food Foundation 7 Slow Food and the 10,000s Supporters 8 Remedy with Humility by Piero Sardo Editors Cristina Battaglino, Silvia Ceriani, 10 The Slow Food 10 Our Network Eleonora Giannini, Serena Milano, Foundation for Biodiversity Alessandro Tocci 88 Experts 11 The Biodiversity House Editorial Team 94 Writers, Journalists, 12 Organizational Structure Cristina Agrillo, Serena Alaimo, Photographers and Andrea Amato, Francesco Anastasi, 13 Objectives, Policies Elena Aniere, Annalisa Audino, Filmmakers and Projects Carlotta Baitone, Francesca Baldereschi, 96 Associations, Institutions Valentina Bassanese, Federica Bolla, Valentina Bianco, Typhaine Briand, and Universities Abderrahmane Amajou, Roba Bulga, Elisabetta Cane, Salvatore Ciociola, Ester 14 Our Activities Clementino, Daniela Conte, Chiara Davico, Translation Elisa Demichelis, Paolo Di Croce, Carla Ranicki, Robert Lincoln Hackett 108 Communication Davide Dotta, Emanuele Dughera, 20 Projects Martina Dotta, Valerie Ganio Vecchiolino, and Research Tiziana Gazzera, Jacopo Ghione, Editing 21 10,000 Gardens in Africa Simone Gie Venusia Govetto, John Kariuki, 32 Ark of Taste Michela Lenta, Velia Lucidi, 110 University Dissertations Marina Mainardi, Simona Malatesta, Cover Photo 42 Presidia 115 Documentaries, Maria Mancuso, Irene Marocco, Burkina Faso Sara Matteodo, Valentina Meraviglia, © Paola Viesi 61 Slow Food Chefs’ Videos and Films Michèle Mesmain, Marta Messa, Alliance Paola Nano, Eleonora Olivero, 119 Press Review Graphic Design Cristiana Peano, Simona Piasentin, 65 Earth Markets Matteo Pizzi, Raffaella Ponzio, Alessia Paschetta Rinaldo Rava, Mabel Redaelli, 68 Communication Ludovico Roccatello, Paola Roveglia, Printing Michele Rumiz, Veronika Sadlonova, La Stamperia, Carrù (Cn) Claudia Saglietti, Piero Sardo, Printed on recycled paper Francesco Scaglia, Sara Silvestri, Anandi Soans, Francesco Sottile, Issue closed May 2015, Alessandra Turco, Carmen Wallace ﬁ nancial analysis 2014

5 Our 1 Identity

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6 7 © SSlowlow FoodFood ArchivesArchives © PPaoloaolo AndreaAndrea MMontanaroontanaro © PeterPeter BBlystonelystone

Save Biodiversity, Slow Food Save the Planet and the 10,000s © AlbertoAlberto PeroliPeroli

Biodiversity is humanity’s greatest insurance for the future. With- insurance for the future of the human SSlowlow FoodFood isis anan internationalinternational associationassociation thatthat out biodiversity, we would lose the very foundations for human life species on Earth. uunitesnites thethe pleasurepleasure ofof foodfood withwith carecare forfor food-pro-food-pro- on the planet, not to mention the base materials on which human civilizations and cultures are constructed, with natural diversity If we continue to impoverish this in- dducingucing communitiescommunities andand thethe environment.environment. Found-Found- transformed into cultural, artistic, landscape and, ultimately, human credible heritage (so far 75% of plant eedd iinn 1989,1989, itit hashas effectivelyeffectively becomebecome a politicalpolitical diversity. agrobiodiversity has already been eentity,ntity, andand throughthrough iitsts nnetworketwork ooff mmembersembers aandnd lost, according to FAO data), then no Protecting and promoting biodiversity is not one choice among path will be open to us, no route will TTerraerra MMadreadre ffoodood ccommunities,ommunities, iitt cconnectsonnects rruralural many, an option for conservation intellectuals or nostalgic environ- be able to guide us away from the cculturesultures ffromrom aallll overover thethe world,world, protectsprotects biodiver-biodiver- mentalists. Instead it is the only possible path, a moral responsibility treacherous shallows of self-destruc- ssityity andand promotespromotes a modelmodel ofof sustainablesustainable develop-develop- that we must shoulder for the future generations who will also live tion. The Presidia, the Ark of Taste, on this planet that hosts us, the planet we are currently trampling, the food gardens in Africa, the Slow mment.ent. wounding and abusing. This is why we have relaunched the Ark Food Chefs’ Alliance and the Earth of Taste, the focus of Salone del Gusto and Terra Madre in Octo- Markets are all small steps in a differ- ber 2014, and currently home to over 2,500 products. Through the ent direction, one that is responsible, How can we feed the planet and guarantee good, clean Ark, we invite communities to rediscover their food and agricultural constructive and durable. More and and fair food for everyone? heritage and maintain a connection with the land that feeds us and more people and organizations are This is the ambitious challenge that Slow Food has set itself. which will continue to feed us. joining us in this way forward, and The answer is clear, and was refl ected in the three strategic ob- this Social Report is one of the best jectives set during the International Congress in October 2012: Biodiversity is also the theme developed by Slow Food at Expo calling cards to help gather more use the strength of the network and make biodiversity the starting 2015 in Milan. The objective is to lift the veil that too often hinders us friends, supporters and fellow travel- point. This means creating 10,000 food gardens in Africa, identify- from fully understanding that the “magic” of the global gastronomic lers around our commitment. ing 10,000 Ark of Taste products and creating 10,000 local groups renaissance of recent years (with the profession of chef besting all (convivia and food communities) in the network. These are sym- others in lists of what children want to do when they grow up) would bolic numbers, paradigms on which Slow Food will concentrate its not be possible without the agricultural fabric and the knowledge energy, but also highly concrete targets. The Slow Food Founda- built up by farmers during millennia of adaptation to specifi c condition for Biodiversity will be focusing its engagement on the fi rst two tions and resources in different parts of the world. This is why it is so Carlo Petrini objectives. important for us to repeat the message: Biodiversity is the greatest president of Slow Food © KunalKunal ChandraChandra 8 9 110,0000,000 foodfood disease. Native plant varieties and work to support communities, with The animal breeds are often hardier and the aim of creating a healthier and ggardensardens iinn AAfricafrica require fewer external inputs (water, more manageable agriculture. association’s (i.e. the construction of a Slow Food fertilizer and pesticides in the case of network in Africa) plants, and veterinary treatments and This is what it is doing in Africa, three The objective of creating 10,000 food supplementary feed in the case of with the ambitious 10,000 Gardens gardens is linked to the desire to fo- animals), allowing communities to use project; in the Balkans, where it is strategic cus more attention on the global south sustainable and clean farming tech- opening new paths towards an agri- and particularly on Africa, where Slow niques. It is essential that the issue cultural renaissance and a mapping objectives: Food’s strategy of promoting small- of biodiversity is freed from the spe- of existing agriculture; and in South scale family farming, biodiversity pro- cialist sphere to become a common America, where it runs ambitious tection and local food consumption heritage, shared by everyone who projects that add value and raise can contribute to achieving food sov- buys food on a daily basis, everyone awareness. In short, we continue to ereignty, and therefore to guaranteeing who serves food (at restaurants, fairs believe, and to construct an increa- the survival of local communities and and events), everyone who teaches singly wide network of sympathizers cultures. Slow Food will create new in schools, everyone who plans lo- © SlowSlow FoodFood AArchivesrchives and opinion leaders. But we must gardens and organize support and cal policies and everyone who grows also make sure we take responsibility training for the network of existing gar- their own vegetables at home. for triggering new sensibilities, new dens. A project to map the genetic and approaches to the issue of sustai- cultural heritage of African food prod- nability, which must take individual ucts will be run alongside the gardens 110,0000,000 llocalocal groupsgroups choices as their starting point. initiative, with the selection of new (i.e. strengthening the network) Remedy First, we must remember that, in the foods for the Ark of Taste and Presidia This last objective is linked to the words of John Berger: “Everything in and the creation of Earth Markets. The awareness that the fi rst two, and life […] is a question of drawing a line, rehabilitation of African gastronomy their connected projects, can only be with Humility and you have to decide for yourself will be carried out by collaborating achieved with a strong, widespread, where to draw it. You can’t draw it more and more with cooks and chefs locally rooted network, plus the ca- for others. You can try, of course, and by organizing awareness-raising pacity to bring together the various There are moments in the history of humanity when it seems as but it doesn’t work. People obeying campaigns, in favor of local food, sus- nodes (local, regional, national and in- though events are catastrophically and uncontrollably coming to a rules laid down by somebody else is tainable fi shing and raw-milk cheeses, ternational), creating common fronts head. I have the feeling that we are going through one of those not the same thing as respecting life. and against land grabbing and the in- and synergies. It is not possible to talk moments now. Think of the increasingly immense and desperate And if you want to respect life, you troduction of GM crops. about access to good, clean and fair waves of migration towards Europe, the third world war—a low- have to draw a line.” food for everyone without the com- intensity war but still a war—going on in the Near East and Africa, mitment and mobilization of the as- the increasing numbers living in poverty even in the so-called rich 110,0000,000 productsproducts Secondly, we must relate to the sociation and the whole Terra Madre countries. But think also about what is happening in agriculture: the Earth’s problems without the arrogan- oonn tthehe AArkrk ooff TTasteaste network at every level: from the in- gradual disappearance of every form of life from the fi elds treated ce of wanting to re-establish institu- (i.e. biodiversity protection) ternational bodies to the national, with chemical pesticides and fertilizers (no more butterfl ies, no small tions and protocols, but with the hu- This number symbolically indicates regional and local branches, from the birds or other wild fauna); the new tree diseases attacking palms, mility of those who limit themselves to the relaunch of all the biodiversity- longest-standing convivia and com- bananas and now also olive trees; the constant and seemingly un- wanting to repair what can be repai- protection projects (the Ark of Taste, munities to the newest, from the old- stoppable loss of biodiversity. Doesn’t it seem as though a dramatic red. Repairing, maintaining, putting but also the Presidia and the Earth est to the youngest members, from reckoning is on the cards? in order: not particularly bombastic Markets). It is not possible to talk producers to chefs to experts, from words, with little resonance, but how about access to good, clean and fair intellectuals to enthusiasts. The role of It’s easy to be pessimistic, say the high priests of progress and useful it would be if they were applied! food for everyone, if in the meantime Terra Madre is equally crucial, bring- modernity, but feelings cannot be governed, and the overwhelming humanity is losing its heritage of fruit ing new stimuli, ideas, issues and hu- feeling of these past few years is that humanity is starting to pay the and vegetable varieties, native live- manity. The growth and strengthening cost of a century of environmental crimes. Though feelings cannot stock breeds and traditional foods. of the association’s network and the be governed, reason does assert its rights, and reason forces us Biodiversity allows plants and animals Terra Madre network are the basis not to give up, not to seek consolation in existential fl ights or blind Piero Sardo to adapt to climate change, unex- and essential condition for the realiza- and indiscriminate rebelliousness. The Slow Food Foundation, gui- President of the Slow Food pected events, parasite attacks and tion of any other project. ded by a reasonable, pragmatic approach, is continuing its patient Foundation for Biodiversity

10 11 training and communication. It prepares tools for the various projects (guidelines, protocols, educational manuals), researches the issues linked to these projects (sustainable agriculture, raw milk, small-scale ﬁ shing, animal welfare, seeds, GMOs, etc.) and promotes themes and activities relating to biodiversity through training and communication activities within the association.

KKarakachanarakachan SSheepheep SSerbiaerbia Anyone who is interested in helping to promote these © IIvovo DanchevDanchev projects in their local area can access a range of helpful materials. In particular, three manuals have been published, introducing the concept of biodiversity and its relationship with our food, the Ark of Taste and the Presidia project. The texts are available in English, Italian, French, German, Spa- nish, Portuguese and many of the Balkan languages. The Slow Food Foundation is working to translate the materials The Slow Food into other languages. A video has also been produced for the fi rst two manuals, presenting a more accessible summary of their content. Foundation The manuals and the video can be downloaded from the Biodiversity section of the website for Biodiversity www.slowfoodfoundation.org Hard copies can be requested by writing to [email protected] Biodiversity is the diversity of life: the diversity of microorganisms, plant and animal species, ecosystems and knowledge. Biodiversity can be domesticated as well as wild. Alongside the fauna and fl ora present in nature, the skill of farmers has given life to thousands of plant varieties and animal breeds, whose shapes, colors, scents and fl avors refl ect the history of the places they live. How does the Slow Food Foundation for Biodiversity work? A team based at the Slow Food international headquarters (in Bra, Piedmont) Protecting biodiversity means respecting all diversities, of places, bodies of coordinates the Slow Food Foundation’s projects, in close collaboration with knowledge and cultures. It means cultivating many different things, but on a Slow Food’s other offi ces, in particular Slow Food International, Slow Food small scale. It means producing less, but giving value to what is produced and Italy and the Terra Madre Foundation. avoiding waste. It means eating mostly local food. It means promoting a system that is balanced, durable and sustainable. It means protecting the small- A network of local collaborators also coordinates projects in Africa and Latin scale farmers, fi shers and herders who understand the fragile equilibriums of America. Most of the work around the world, however, is carried out by thou- nature and work in harmony with ecosystems. sands of volunteers who share Slow Food’s objectives. The Slow Food association actively contributes to the Foundation’s work on the ground. Slow Slow Food offi cially began working on agrobiodiversity in 1997, and in 2003, Food convivia collect funds, work to identify at-risk products and communi- Slow Food International and Slow Food Italy, with assistance from the Tus- ties of producers, collaborate on the management of projects, and host and cany Regional Authority, created the Slow Food Foundation for Biodiversity. involve producers during local, national and international events. With its own statute, institutional structure and budget, the Slow Food Foun- dation is the operational arm charged with protecting food biodiversity. It co- Over the years, the Slow Food Foundation has also developed a register ordinates many of Slow Food’s projects around the world: the Presidia, the of consultants—lecturers, agronomists, veterinarians, food technologists, Ark of Taste, the food gardens in Africa, the Slow Food Chefs’ Alliance and etc.—who have the necessary skills to help develop the various projects, the Earth Markets. providing assistance and training.

Active in over 100 countries, the Slow Food Foundation works with thousands of small-scale food producers, providing them with technical assistance,

12 13 MMaremmanaaremmana CattleCattle PPresidiumresidium IItalytaly © FFIAFIAF - GGenovesienovesi

The Organizational Biodiversity House Structure

Since 2011, the Slow Food Foundation for Biodiversity has had a headquar- TThehe SSlowlow FFoodood FFoundationoundation forfor BiodiversityBiodiversity waswas Carlo Petrini (Italy) President of Slow Food International ters in Tuscany, at the Lorenese Granary of the Alberese Regional Farm ffoundedounded iinn 22003003 ttoo ccoordinateoordinate aandnd ttransparentlyransparently in the province of Grosseto, opened thanks to the support of the Tuscany Paolo Di Croce (Italy) Regional Authority and the combined efforts of the Slow Food Foundation, ffundund tthehe PPresidiaresidia aandnd ootherther SSlowlow FoodFood projectsprojects toto General Secretary of Slow Food International Slow Food Tuscany, the Slow Food convivia around Grosseto and the Al- pprotectrotect ffoodood bbiodiversity.iodiversity. IItt wwasas rregisteredegistered inin ItalyItaly berese Regional Farm. Dessislava Dimitrova (Bulgaria) aass a ssociallyocially uusefulseful nnon-profion-profi t organizationorganization Coordinator of Slow Food activities in Bulgaria From April to September, the Biodiversity House is open to the public and of- ((ONLUS),ONLUS), iinn aaccordanceccordance wwithith IItaliantalian LLegislativeegislative fers an educational experience based around biodiversity, with a video room, Andrea Ries (Switzerland) DDecreeecree nno.o. 447070 ooff DDecemberecember 4,4, 1997,1997, andand registeredregistered President of the Slow Food Switzerland photo exhibition, café and bookshop. It also regularly hosts events, meet- wwithith pprotocolrotocol no.no. 4545 onon SeptemberSeptember 16,16, 2003.2003. Foundation ings and tastings with producers, writers, fi lmmakers and Slow Food mem- Marcello Longo (Italy) bers. The meetings are organized in collaboration with local associations, Coordinator of Presidia and Terra Madre like the Proloco Alborensis, the Maremma Regional Park and the Alberese TThehe BBoardoard ooff DDirectorsirectors iiss ccorrectorrect aass ooff MMayay 22015.015. communities in Puglia Regional Farm. Luca Fabbri (Italy) Slow Food Promozione consultant “Scuole Slow” (Slow Schools) was the Biodiversity House’s main project SSlowlow FFoodood FFoundationoundation Laura Ciacci (Italy) in 2014. Working with the elementary schools in the Grosseto municipal- PPositionsositions aandnd BBodiesodies Slow Food Italy national councilo ity, Scuole Slow involved classroom lessons and fi eld trips to local Presidia and Slow Food consultant producers and food communities, giving schoolchildren a chance to see food President Silvestro Greco (Italy) production for themselves. The project concluded with a celebration orga- Piero Sardo (Italy) Slow Food Italy national councilor nized at the end of the school year at the Biodiversity House, during which and scientifi c director of the Central Vice-President Institute for Applied Marine Research each class presented the work done throughout the year. John Kariuki (Kenya) Matteo Mugelli (Italy) Coordinator of Slow Food activities In October 2014, Terra Madre Tuscany brought a large number of African Representative from the Tuscany Regional in Kenya Authority, Slow Food Foundation Honorary delegates to the Lorenese Granary. Secretary-General Member Serena Milano (Italy) Diego Vecchiato (Italy) Representative from the Veneto Regional Authority, Slow Food Foundation Honorary Board of Directors Member The members of the Slow Food Founda- tion Board of Directors are nominated by the Founding Members (Slow Food Inter- Board of Auditors national and Slow Food Italy). The Board of Directors is made up of four represen- Davide Barberis (Italy) tatives from Slow Food International, fi ve President representatives from Slow Food Italy and Margherita Spaini (Italy) two representatives of the Slow Food Foundation Honorary Members. Francesco Bonelli (Italy)

14 15 Catalog quality food products at risk of extinction Support and value the work of small-scale food producers Improve the sustainability of production Safeguard the environment, territories and culture methods and protect food-producing Objectives environments Promote awareness of the value of biodiversity Protect small-scale producers, strengthening their social role and cultural identity

Promote exchanges of information between small-scale producers

Promote the geographical origins of products

Restore dignity to the food communities in the global south

Make quality artisanal products widely known and accessible

Promote a short supply chain, reducing intermediaries between producers and consumers

Projects

10,000 Gardens in Africa Policies Ark of Taste

Presidia

Slow Food Chefs’ Alliance

Earth Markets

16 17 Our 2 Activities

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18 19 10,000 Gardens in Africa

Thanks to the mobilization of the whole international network, between 2012 total gardens and 2014 Slow Food created over a thousand school and community food 10,000 1,410 active in 2014 gardens gardens in 30 African countries. The project was relaunched in early 2014 in Africa with a new objective: creating 10,000 food gardens and at the same time For more information about establishing a network of young African leaders who can work to save Africa’s the 10,000 Gardens in Africa biodiversity, raise awareness about traditional knowledge and gastronomy new gardens project and an update on 2014 410 created in 2014 activities, see pages 21 and promote small-scale and family farming. 10,000 Gardens countries 33 involved Ark of Taste in Africa 10 training meetings The Ark of Taste selects and catalogs quality food products at risk of extinc- The 10,000 Gardens in Africa project was started in 2011 with an initial ob- tion from around the world. Currently, over 2,500 products in over 120 coun- jective, to create 1,000 food gardens. This goal was reached in 2013 thanks For more information about the tries have been recorded, with descriptions published in Italian and English on Ark of Taste and an update on to the mobilization of Slow Food’s international network and the work of 2014 activities, see pages 32 the Slow Food Foundation website. people 50,000 involved convivia and communities in Africa. A new challenge was then launched the same year: to create 10,000 food gardens.

Behind this extra zero lies a political proposal. Creating 10,000 food gardens agronomists 70 involved means increasing access to fresh, healthy food, but most importantly it also Presidia means constructing a network of young African leaders who will guide the policies, strategies and operations of the Slow Food movement in Africa. The Presidia are concrete local projects that involve food producers, help- They will be the protagonists of the continent’s future, protecting the value of ing them to promote small-scale traditional food products at risk of extinc- their land and their culture. tion and their local areas, recover ancient crafts and processing techniques, and safeguard native breeds and fruit and vegetable varieties. Currently there The gardens project is essential to strengthening Slow Food’s African net- are 450 Presidia in 60 countries around the world. Many Presidia producers work and allows the formation of new food communities, the identiﬁ cation of have adopted the narrative label, an additional label that provides information local products to be saved (which are catalogued in the Ark of Taste) and the For more information about the about the producers, their farms, the plant varieties or animal breeds used, Presidia and an update on 2014 establishment of new Presidia and Earth Markets. activities, see pages 42 farming and processing techniques, animal welfare and the place of origin. These food gardens are special: The local communities favor traditional crops, use sustainable techniques, involve young people and base their work on the wisdom of the elderly. About a third of the gardens are in schools, and these open-air classrooms have an important educational purpose as well as Slow Food Chefs’ Alliance providing fresh vegetables for school meals. The others are run by communities, and here the harvest is used mostly to improve everyday diets, while the Active in Italy, Morocco, the Netherlands and Mexico, the Slow Food Chefs’ surplus can be sold to bring in extra income. For more information about Alliance is a large network of chefs sympathetic to the Slow Food philosophy the Slow Food Chefs’ Alliance and an update on 2014 activities, who choose to use and promote foods from the Presidia and communities 2014 activities see pages 61 of local producers. In 2014, the Slow Food network in Africa continued to work to strengthen the existing gardens as well as identifying and creating new ones in new countries. The latest phase of the project was presented at two events, in Milan in February and in London in December. Additionally a delegation of African coordinators participated in the Salone del Gusto and Terra Madre, where an Earth Markets important conference dedicated to the project was organized. The Founda- tion continued to expand the project’s network of African experts (agrono- For more information about the Earth Markets host small-scale producers who sell their own local, seasonal Earth Markets and an update on mists and veterinarians), to organize exchanges and training and to update 2014 activities, see pages 65 foods, produced using sustainable and environmentally friendly techniques. and publish new educational and communication materials. © PPaolaaola ViesiViesi 20 21 Legenda

Convivia Ark of Taste products from 1 to 5 from 6 to10 Slow Food Presidia gardens more than 10 in Africa Food communities

TTodayoday 179 convivia in 36 countries BBeforeefore 34 Presidia in 15 countries TTerraerra MadreMadre 20042004 432 food communities in 42 countries 2 Convivia in 1 country 218 Ark of Taste products 3 Presidia in 2 country in 36 countries 1643 gardens (active) in 34 countries

TThehe costcost ofof Construction and strengthening of the Slow Food African network € (e.g. training of local coordinators on themes of agroecology, biodiversity ssupportingupporting 220000 and local consumption, organization of producers and promotion of local products) a gardengarden € Purchasing of equipment 225050 (hoes, wheelbarrows, watering cans, fencing and irrigation systems)

Travel € (e.g. training exchanges between different communities, participation AAfterfter 110000 at Salone del Gusto and Terra Madre) € TTerraerra MadreMadre 20042004 Study 990000 € (e.g. contribution to a scholarship for African youth at the University 15 Convivia in 5 countries 110000 of Gastronomic Sciences, Pollenzo, Italy)

3 Presidia in 2 countries Printing and distribution of educational and communication € material 160 food communities 5500 in 36 countries (e.g. videos, postcards, handbooks, translated in to various languages) General coordination of the project € (technical and communication assistance provided by the Slow Food 220000 Foundation for Biodiversity)

22 23 5 ...... pproduceroduce ttheirheir oownwn seedsseeds Seeds are selected and reproduced by the communities. This means that every year the plants become stronger and better suited to the local area, and money does not need to be spent on buying packets of seeds.

6 … aarere ccultivatedultivated uusingsing ssustainableustainable mmethodsethods Natural remedies based on herbs, ﬂ owers or ash are used to combat harmful insects or diseases. The Project 7 ...... ssaveave wwaterater Once again, an approach based on observation and creativity is fundamental. SSlowlow FFood’sood’s AAfricanfrican foodfood gardensgardens followfollow thethe philoso-philoso- Sometimes it only takes a gutter, tank or cistern to collect rainwater to resolve seemingly insurmountable problems and avoid more expensive solutions. pphyhy ofof good,good, cleanclean andand fair.fair. ButBut whatwhat doesdoes thisthis meanmean iinn practice,practice, andand whatwhat makesmakes themthem differentdifferent fromfrom otherother ffoodood ggardens?ardens? 8 … sserveerve aass oopen-airpen-air cclassroomslassrooms Food gardens offer an excellent opportunity for teaching adults and children SSlowlow FFoodood ggardensardens hhaveave 1100 eessentialssential ingredients.ingredients. They...They... alike about native plant varieties, promoting a healthy and varied diet and explaining how to avoid using chemicals.

1 ...... aarere ccreatedreated bbyy a ccommunityommunity The gardens bring together and value the abilities of all the community mem- 9 ....are..are uusefulseful bbutut aalsolso ffunun bers. They recover the wisdom of older generations, make the most of the Food gardens are a simple and cheap way of providing healthy and nutritious energy and creativity of younger people and beneﬁ t from the skills of experts. food. But even in the remotest villages and poorest schools, Slow Food gardens are also a place for games, celebrations and fun. 2 ...... aarere bbasedased oonn oobservationbservation Before planting a garden, it is necessary to learn to observe and to get to ....are..are nnetworkedetworked togethertogether know the terrain, local varieties and water sources. The garden must be 10 Neighboring gardens exchange seeds, while those further away exchange adapted to its surroundings, and local materials should be used to make the ideas and information. The coordinators meet, write to each other and col- fencing, compost bins and nursery. laborate. School gardens in Western countries are raising funds for the Afri- can gardens. 3 ...... ddon’ton’t nneedeed a llargearge aamountmount ooff sspacepace By looking creatively at the space available, it is possible to ﬁ nd somewhere to put a food garden in the most unlikely places: on a roof, by the side of a 11 ……comecome ttogetherogether iinn a ssingleingle vvoice,oice, oofferingffering hhopeope fforor footpath and so on... yyoungoung peoplepeople A food garden is a drop in the ocean compared to the problems Africa faces every day. But if the number of gardens grows from a hundred to a thousand 4 ...... aarere hhavensavens fforor bbiodiversityiodiversity to ten thousand, and they dialog together and support each other, their im- Slow Food gardens are places for local biodiversity, which has adapted to pact grows. Together, they can turn into a single voice, speaking out against the climate and terrain thanks to human selection. These nutritious and hardy land grabbing, GMOs and intensive agriculture, and in favor of traditional varieties do not need synthetic fertilizers and pesticides. The gardens are also knowledge, sustainability and food sovereignty. They can represent hope for planted with medicinal plants, culinary herbs and trees like banana, mango thousands of young people. and citrus.

24 25 © SSlowlow FFoodood AArchivesrchives

The Slow Food Approach in Africa

In 2012 the University of Turin studied Slow Food’s strategy in Africa in order to outline the association’s development cooperation model. In the introduc- tion, the study’s authors wrote: “We start from an initial consideration: Slow Food is not a traditional development agency, but with its activities it works also in this ﬁ eld, carrying out accompaniment, support, networking and promotion of rural development in areas in both the global north and south.”

110,0000,000 ggardensardens iinn AfricaAfrica What is innovative about Slow Food’s approach is its starting point, which is not agriculture, but food, from every aspect. Focusing on agricultural devel- SSlowlow FFood’sood’s vvice-ice- opment means focusing on production. Focusing on food, on the other hand, ppresident,resident, EdieEdie MukiibiMukiibi means concentrating on people, culture, traditional knowledge. It means in- ((Uganda)Uganda) aatt tthehe volving farmers, herders and fi shers, but also chefs, students and teachers. GGacurabewngeacurabewnge sschoolchool Everywhere it works, Slow Food starts with an understanding of the place and ggarden,arden, dduringuring a ttrainingraining the local community. It identifi es a network of interested people and begins ssessionession iinn RRwandawanda mapping the local agrobiodiversity (such as plant varieties, animal breeds, Training is one of the most food products, farming and fi shing techniques, traditional recipes). Only after important activities of the this phase is it possible to choose how to proceed, deciding together with the 10,000 Gardens in Africa communities which path to take: Prioritizing education in schools or develop- project. Organized in collab- ing Presidia? Involving chefs or focusing on family consumption? Promoting oration with the African net- the local market or seeking international sales channels? Starting with which work, training sessions off er products? Planting the gardens where? Growing which crops? opportunities for exchanging experiences and information, Only an in-depth understanding of the territory will allow “perceived needs” be allowing the identifi cation of cleared away. Without this initial research, the risk is that the same responses the practices best suited to will be offered to everyone, giving the communities what they ask for out of diff erent environmental and habit, or what has been suggested to them by previous development proj- social contexts. The topics ects. This is the case, for example, with the many wells, built in haste and explored include agroecology, the rational use of re- often abandoned just as quickly. Sometimes they are truly necessary, but sources (like soil and water), before building a well and buying a pump that will need fuel and maintenance, selecting and reproducing there are many other things that can be done: choosing a better-suited plot seeds, strengthening the of land, growing hardy varieties in the right season, collecting rainwater, using network, and Slow Food’s drip irrigation systems, protecting the ground with mulch or planting shade projects. trees to help the soil hold moisture.

26 27 The story is similar with seeds. To help people grow their own food, packets © YYonioni NimrodNimrod of hybrid seeds are often distributed to the communities, rather than relying on the wisdom of women, who are perfectly able to select the best seeds, adapted to the local area, and save and reproduce them on their own.

Or look at the modern beehives, abandoned in storerooms or ﬁ elds because African beekeepers do not know how to use them, or do not want to. Also in this case, they can at times be useful, but often it makes more sense to preserve the traditional hives (large wooden cylinders hung from the highest branches of a tree), which produce less honey but are less frequently attacked by disease and pests like the feared varroa mite, and to help beekeepers improve their product through ﬁ ltration and better packaging without belittling their knowledge.

Not to mention “improved” breeds like Friesian cattle, suggested to African communities at every latitude in order to increase milk production, without taking into account the climate (sometimes too arid, sometimes too wet) and social context (only rarely do communities have access to veterinary care, so it is essential for them to raise traditional breeds which are hardier and more resistant to disease).

Starting from an understanding of the local area and a dialogue means avoiding careless errors and following a path that might not be perfect or swift, but has the great value of being shared.

Collaboration with the University of Gastronomic Sciences

Creating 10,000 food gardens and a network of African leaders conscious of the value of their land would be inconceivable without training on the central- ity of food and the issues of biodiversity and sustainability. This is why there is an increasingly close link between the Slow Food Foundation and the Univer- 110,0000,000 gardensgardens inin AfricaAfrica sity of Gastronomic Sciences in Pollenzo. SSamsonamson KKiiruiiru NNgugi,gugi, A share of the funding for creating the gardens in Africa is allocated to guar- KKenyaenya anteeing the right to study to young Africans. Thanks to this share, many Samson, 28, is from Ken- young people from Africa, identiﬁ ed in collaboration with the local Slow Food ya and graduated from the network and selected by the university based on their CVs and the entrance University of Gastronomic test, can beneﬁ t from scholarships and attend undergraduate and postgradu- Sciences in Pollenzo. ate courses at the University of Gastronomic Sciences (UNISG). Now, together with another alumnus, John Kariuki, he leads the Slow Food asso- John Kariuki, Samson Kiiru Ngugi and Eunice Njoroge from Kenya, Roba Bul- ciation in Kenya. “In Africa, ga Jilo and Gololcha Balli Gobena from Ethiopia, Themba Chauke from South particularly in my country, Africa and Philip Amoah from Ghana are a few of the young people who have most of the population is studied at the university in Pollenzo. Their courses included many study trips made up of young people around Italy and the rest of the world, visiting farms and food companies and like me, and we are respon- getting to know Presidia, Earth Markets and food communities. They have sible for deciding the conti- since returned to their home countries, where they are helping to coordinate nent’s future,” he says.

28 29 © SSlowlow FoodFood AArchivesrchives Slow Food’s project. During their studies, some chose to intern at the Slow Food Foundation ofﬁ ces. In 2014, for example, eight students were involved in the Foundation’s activities. Some collected information and wrote descriptions of the African food gardens, others helped with the logistical organization of the Salone del Gusto and Terra Madre, while others participated in meetings and conferences in order to promote the Gardens in Africa project in Italy and abroad. During 2014, the Slow Food Foundation invested €70,000 in scholar- 110,0000,000 gardensgardens inin AAfricafrica ships for three students from Ethiopia, Ghana and South Africa. NNgendagenda ccommunityommunity Additionally, every year the Slow Food Foundation organizes the course ggarden,arden, KKenyaenya “Food Sovereignty and Sustainability in the African Continent” at UNISG. One of the 219 gardens in Kenya, here 24 women from the village of Nzololo cultivate an acre of shared land, then replicate the techniques © FFiorenzoiorenzo CCalossoalosso The University of Gastronomic Sciences (UNISG) was they learn in their own home founded in 2004 in Pollenzo, Italy, by the Slow Food as- gardens. They grow toma- sociation in collaboration with the Piedmont and Emilia- toes, sukuma wiki (a local Romagna regional authorities. Today it is an international leafy green vegetable), spin- ach, amaranth, morella (a center for education and research, supporting everyone herbaceous plant), onions who is working towards a renewed agriculture, the preser- and black-eyed peas, as well vation of biodiversity and an organic relationship between as mango and pawpaw. The gastronomy and agricultural sciences. harvest is divided between the women of the group, and Find out more: www.unisg.it some is sold at local markets.

KKitarasaitarasa bbananas,ananas, AArkrk ooff TTaste,aste, TTanzaniaanzania About 20 diﬀ erent varieties of banana are grown around Mount Kilimanjaro, in Tan- zania. Mshare is one of the main varieties, often used for special dishes and cooked when still unripe. Ndizi is roasted and used to make beer, while M’nye’nyele is for everyday eating. One rare and unusual variety is the Kitarasa, whose green skin hides soft, reddish-orange 110,0000,000 ggardensardens iinn AAfricafrica ﬂ esh. In 2014 it joined the Ark of Taste, and is grown in ZZazafotsyazafotsy communitycommunity one of the 10,000 Slow Food ggarden,arden, MMadagascaradagascar gardens. A sign with the Slow Food snail welcomes visitors to the 1,000-square-meter garden in the village of Zazafotsy, in the region of Ihorombe, southern Madagascar. © SSlowlow FoodFood ArchivesArchives © SlowSlow FoodFood AArchivesrchives 30 31 Criteria for Nominating

total products on Ark Products 2,153 the Ark in 2014 • Products must be edible and may include: domestic species (plant varieties, ecotypes, indigenous animal breeds and populations), wild species new products that (only if tied to methods of harvesting, processing and traditional uses) and 661 joined the Ark in 2014 processed products. • Products must be of distinctive quality in terms of taste. “Taste quality,” in this context, is defi ned in the context of local traditions and uses. countries 120 involved • Products must be linked to a specifi c area, to the memory and identity of a The Ark of Taste group and to local traditions. • Products must be produced in limited quantities. new nominations 100 every month • Products must be at risk of extinction. The Ark of Taste is Slow Food’s main project for identifying food biodiversity at risk of extinction. It is an online catalogue with thousands of entries that Criteria are interpreted and applied based on the specifi c local situation of the national refl ect the world’s food diversity (fruits, vegetables and livestock breeds, but product, always respecting the cultural, social, geographical, economic and 23 commissions also food products like cheeses, honeys, breads and cured meats), and rep- political differences of the communities who preserve the products. resents an invitation to everyone to get to know these foods, to rediscover and protect them and to bring them to the table. Products are identifi ed and evaluated by national Ark commissions in 23 photo galleries of 50 Ark products on countries: Argentina, Australia, Austria, Brazil, Bulgaria, Canada, Chile, Cuba, the Google Cultural Every Ark product description (found on the website www.slowfoodfounda- Ecuador, France, Germany, Ireland, Italy, Japan, Mexico, the Netherlands, Institute platform tion.org/ark) is the result of nominations from the communities that preserve Norway, Romania, South Korea, Sweden, Switzerland, the United Kingdom these products, researchers or members of the Slow Food movement from and the United States. The national commissions work in their respective around the world. Once it has received a nomination, the Slow Food Foun- countries to monitor at-risk products, identify new nominations, locally pro- dation for Biodiversity checks the information in collaboration with experts experts around mote the Ark’s passengers and organize awareness-raising and educational 100 in the world who (agronomists, botanists, gastronomic historians, veterinarians, researchers initiatives around the issue of biodiversity defense. collaborate on and university lecturers) and compiles a description for the website in Italian selecting products and English, including, where possible, photos and videos. The updated list of national commissions is available at www.slowfoodfoundation.org 2014 activities products displayed During 2014, the Slow Food Foundation worked to strengthen its network 2,000 in the Ark of Taste space at the of collaborators, particularly in Africa, Southeast and Central Asia and Latin Salone del Gusto America. The increase in the number of Ark products from Latin America and Terra Madre in Turin was particularly signifi cant. In the second half of 2014, a partnership was launched with the Google Cultural Institute, involving the creation and online publication of photo galleries dedicated to the Ark of Taste on the prestigious Google platform (www.google.com/culturalinstitute/home). A video about the project was also prepared.

BBlacklack SSaltalt ffromrom BBoke,oke, AArkrk ooff TTasteaste EEthiopiathiopia © AAlbertolberto PPerolieroli © PPaolaaola ViesiViesi 32 33 © MMarcoarco DDelel CComuneomune & OOliverliver MMiglioreigliore The Ark at the 2014 Salone del Gusto and Terra Madre

The Ark of Taste was at the heart of TThehe AArkrk atat SaloneSalone ddelel GGustousto the 2014 Salone del Gusto and Terra Madre. Ark products featured in the TTurin,urin, ItalyItaly Terra Madre Kitchen, conferences, © EEventoLiveventoLive meetings, debates and a large exhibition space, where a huge symbolic ship, made from wood and canvas, was used to display over 2,000 products at risk of extinction from all over the world. During the event’s ﬁ ve days, the space also hosted a BBC radio booth (broadcasting every day with a special on the Ark products), two temporary photo stu- dios (one run by Oliviero Toscani and the other by photographers Marco del Comune and Oliver Migliore) and a creative installation from Quercetti, a historical toy company.

European Agriculture Ministers at Pollenzo

The Agenzia di Pollenzo became the European capital of food biodiversity for one day when, on September 29, AArkrk ooff TTasteaste 2014, the University of Gastronomic Sciences hosted the 28 European RRissaniissani OOasesases OOkra,kra, Union Ministers for Agriculture and MMoroccoorocco Fisheries for an informal meeting. Brought by traders from The Slow Food Foundation orga- sub-Saharan Africa, okra nized an international event around (Abelmoschus esculentus) the gathering, presenting products has adapted well to the oa- and producers from all over Europe. ses in the Moroccan region Each European country was repre- of Er-Rachidia and been in- sented by a symbolic food (chosen corporated into local food from the Presidia and Ark products), traditions. The pods are mo- which was accompanied by its pro- stly green with touches of ducer, who presented it to the min- purplish-red. The seeds are isters for tasting. Each producer preserved by the community of producers in Sifa, and the was able to talk directly to their own vegetable is also grown in country’s minister, explaining the im- surrounding areas. The okra portance and value of their work and is used in many local dishes, IIsabelsabel GarcíaGarcía TTejerina,ejerina, SpanishSpanish MMinisterinister fforor AAgriculturegriculture the problems they face in regards to like tajines and salads. PPollenzo,ollenzo, ItalyItaly production, distribution and sales. © FFedericaederica BBollaolla 34 35 The Ark of Taste in the world 11 8 10 22,533,533 projectsprojects inin 127127 countriescountries 25 6 1 83 4 2 20 (list updated in May 2015) 7 46 46 2 2 15 1 40 1 2 2 84 35 11 1 33 11 29 51 2 1 640 3 5 32 216 19 132 22 1 30 49 4 32 1 9 11 5 3 2 4 2 4 2 1 22 5 1 14 1 33 6 92 2 1 1 1 1 6 1 1 3 1 9 1 2 1 1 1 6 1 4 1 5 2 1 1 31 3 3 6 1 17 4 1 3 1 10 36 8 1 35 11 2 2 3 6 13 31

22 46 2 3 3 1 2 4 6 2 16 1 21 12 107 5

36 37 © MMarcoarco DDelel CComuneomune & OOliverliver MMiglioreigliore TThehe ArkArk ofof TTasteaste ffromrom 22012012 ttoo 22014:014: pproductsroducts AArkrk ooff TTasteaste

GGalicicaalicica MMountainountain TTea,ea, MMacedoniaacedonia 2500 1087 1492 2153 Ironwort (Sideritis scard- ica) is known by many 2000 names: Galicica mountain tea, Sharplaninski tea, Pi- 1500 rin tea or sheep’s tea. Al- ready known to the Ancient 1000 Greeks, the herb is native to the Balkans and renowned 500 in traditional Macedonian medicine for its curative 0 2012 2013 2014 properties. The plants grow wild at high altitudes (over 1,500 meters above sea level) in the Precna and Galicica mountains in dry, sandy soil or rocky cracks and are picked when they TThehe ArkArk ofof TTasteaste are a year old. ffromrom 22012012 ttoo 22014:014: ccountriesountries

CCanastraanastra CCheese,heese, BBrazilrazil Asia and Oceania Europe Raw-milk cheeses have been 10% 31% made in the state of Minais Gerais since the time of the Portuguese colonies. Can- Asia and Oceania Europe astra, in particular, was an 9% 69% important cheese, made for special events, like visits 2014 Africa to the communities by the 7% clergy, royals or army of- Europe ﬁ cials. Made from cow’s Asia and Oceania 9% 66% milk, it is eaten after at least 21 days of aging and has a Africa 2013 sharp ﬂ avor. 22%

North America Latin America 9% 19% 2012 Latin America 9% North America 6% Africa 4% Latin America 14% North America 7% © MMarcoarco DDelel CComuneomune & OOliverliver MMiglioreigliore 39 © MMarcoarco DelDel CComuneomune & OOliverliver MMiglioreigliore

TThehe 666161 pproductsroducts aaddeddded 29 46 2 ttoo tthehe AArkrk Bread and Breeds Cacao AArkrk ofof TTasteaste baked goods ooff TTasteaste iinn 22014014 MMeoksieoksi PPersimmonersimmon VVinegar,inegar, SSouthouth KKoreaorea Persimmon vinegar was once an essential element in the Korean diet, particularly in 30 37 6 23 the southwestern regions of Cakes, pastries Cereals Coffee Cured meats and and sweets and fl ours meat products Jeongeup-si and Jeollabuk- do. Here it is made with a specifi c variety of persimmon, Meoksi, which produces small, very sweet fruits, full of seeds. The variety has a 4 18 25 5 sacred value for Koreans, and Distilled Fermented musts Fish Fish is at the center of one of their and drinks products traditional celebrations. Until the 1980s, the women of the families would all prepare this vinegar, but now this tradition is being lost. 152 1 11 2 Fruit Grape Honey Insects MMagueyaguey GGusanousano BBlanco,lanco, varieties MMexicoexico The tradition of eating insects dates back to pre-Colombian times, and they are still a popular food in Mexico. A taco fi lled with crunchy fried 42 21 9 3 chapulines, grasshoppers, is Legumes Milk and milk Oil Pasta products a classic of Mexican cuisine. The gusano blanco de ma- guey is a butterfl y larva that lives inside the leaves of ma- guey (wild agave), from July to December, before com- 4 18 8 107 pleting its metamorphosis. Salt Spices, wild herbs Tea and infusions Vegetables The larvae are cooked in a and condiments pan without oil, because they are already quite fatty, and eaten as a snack or inside tacos. Gusanos are at risk of extinction because the ma- guey plants, their home, are 15 2 3 38 being replaced by more prof- Vegetable Vinegar Wines and Miscellaneous itable crops. preserves grape varietals

© MMarcoarco DelDel CComuneomune & OOliverliver MMiglioreigliore 40 In 2012, Switzerland decided to follow the same path. Once again, in order to obtain permission to use the brand, the Presidia producers agreed to follow a set of guidelines, committing to respecting the Presidium production protocols and working in harmony with the Slow Food philosophy. total Presidia 450 active in 2014 2014 Activities In 2014, work continued on the Presidia in all the countries, with the defi ni- Presidia started tion of production protocols, the creation of new producers’ associations, the 36 in 2014 strengthening of many production chains and the development of labels, pack- The Slow Food aging and communication material. A web-based platform was also created to monitor the Presidia and help countries evaluate their economic, environmental and social sustainability. 60 involved Presidia The Presidia had an important moment of visibility during the 2014 Salone del Gusto and Terra Madre, thanks to dedicated exhibition areas, communication through posters and brochures and participation in Taste Workshops, Theatre new countries of Taste events and conferences. 3 involved Slow Food Presidia are local projects to save artisanal foods, native breeds In 2014, a number of Slow Food Presidia also featured in episodes of an Italian and plant varieties, traditional farming and fi shing techniques, ecosystems television program, Geo. Every Friday from September to December, Presidia and rural landscapes at risk of extinction. producers and their work were showcased on the show. producers 14,000 involved They involve communities of small-scale producers willing to collaborate and Additionally, four Italian Presidia legumes were used to make a soup that was decide on production regulations and product promotion methods together. prepared in Argotec’s lab in Turin before being packaged and sent into space. They preserve ancient knowledge, promote sustainable practices and enrich 12 Trainings The soup was one of the “bonus foods” that Italian astronaut Samantha Cris- the local area. They are concrete and virtuous examples of a sustainable type toforetti took with her on her mission. of agriculture based on quality, animal welfare, sustainability, respect for the environment, links to the land and consumer health and pleasure. 10 Exchanges Slow Food supports producers by organizing training events and experience © IIvovo DDanchevanchev exchanges, promoting their products by telling stories (about the producers, Technical their knowledge, the land and production methods) and, thanks to its net- 15 missions work, brings together producers and consumers through events, the involve- ment of chefs and support for direct sales channels like farmers’ markets and community-supported agriculture initiatives. Presidia at the 200 2014 Salone There are currently 450 Presidia in 60 countries around the world. del Gusto and Terra Madre The Presidia project was started in 1999. After cataloguing the fi rst few hundred SSlowlow FoodFood PresidiumPresidium endangered products with the Ark of Taste project, Slow Food took a step into the world of the production process, to learn about areas of origin, meet PPërmetërmet GGliko,liko, producers and promote their products, skills and knowledge. Over the years AAlbanialbania ((Europe)Europe) the Presidia project has become one of the most effective tools for putting Green walnuts, white cher- Slow Food’s agriculture and biodiversity policies into practice. In 2008, nine ries, eggplant and wild fi gs years after the creation of the project, Slow Food Italy agreed to requests from are transformed into one of producers and established a Presidium brand to be used to identify, protect southern Albania’s gastro- and promote Italian Presidia products. “Presidio Slow Food” is now a registered nomic treasures, preserves brand with its own logo and regulations that producers must agree to follow. called gliko. In the village of Përmet, gliko is still made at Since then, the use of the brand has been extended to two products from the home by many families, to be served to guests or on spe- global south that are regularly processed in Italy: coffee and cacao. In these cial occasions, but only three cases, production protocols and regulations were discussed not only with the producers have chosen to original coffee and cacao growers but also the Italian artisans (coffee roasters turn this tradition into a pro- and chocolate producers). fessional enterprise. © AAlbertolberto PPerolieroli 42 43 What Does a Slow Food Presidium How is a Presidium Set Up? Protect? • It is necessary to fi ll out a Presidium nomination form (providing some general information about the production chain and a list of producers), share it with • A traditional product at risk of extinction (an Ark of Taste product) local Slow Food organizations and send it to the Slow Food Foundation. • A traditional fi shing, farming or food processing technique at risk of extinction • If the nomination is valid and complete, the next step involves visiting the • A rural landscape or ecosystem at risk of extinction local coordinators and interested producers in order to get a clear picture of the situation and identify the project’s potential and possible problems. Two conditions must be met before a Presidium can be started: • Having met and involved all the producers, it is then possible to begin drafting • Environmental sustainability (the “clean” element: respect for soil fertility production protocols, following the guidelines and using the questionnaires and water systems, not using synthetic chemicals, maintaining traditional that the Slow Food Foundation has prepared for different product categories. farming and land management practices, etc.) • Together with the producers, the Presidium’s name (very important, as it • Social sustainability (the “fair” element: producers must have an active role refl ects the historic identity) and production area must be established. and total autonomy in managing the business and they must be willing to collaborate and work together to decide on production rules and promotion, perhaps joining together in collective associations). What Does a Presidium Do?

• Organizes training activities to improve product quality and the sustain- © AAlbertolberto PPrinarina ability of the production chain, sharpen the producers’ sensory skills, help create associations between the producers involved and develop eco- friendly packaging. • Promotes and supports the products and their local areas, showcasing them during events (like the Salone del Gusto and Terra Madre, Cheese and Slow Fish in Italy, or AsioGusto in South Korea) promoting them to chefs (through the Slow Food Chefs’ Alliance project) and encouraging forms of direct sales (through community-supported agriculture initiatives or Earth Markets). • Communicates, telling the story of the products, producers and their local areas through all of the Slow Food Foundation’s communication channels: websites, e-newsletters, publications, videos, photo exhibitions, press releases, etc. • Creates a platform for Slow Food Presidia producers to interact with pro- SSlowlow FFoodood PPresidiumresidium ducers in other regions or parts of the world as well as with chefs and retail- ers, experts (agronomists, veterinarians, etc.), universities, journalists and AAnkolenkole CCattle,attle, UUgandaganda consumers. ((Africa)Africa) The Ankole cow has a dark brown coat and long white horns that curve in and then How Can the Sustainability out, forming a lyre shape. Once considered a divine incarnation of beauty, it was of the Presidia be Measured? used as a term of compari- Twelve years on, what results has the Presidia project achieved? How sus- son for women and warriors. Raised in the Rift Valley, along tainable are the Presidia? Can their environmental, social and cultural impact the border between Uganda be measured? and Rwanda, today it risks extinction as it is replaced by These questions are not simple to answer, particularly because the impact of more productive breeds. Presidia cannot easily be measured with standard parameters. It is straight-

44 45 forward to measure an increase in production, the number of producers or Three fundamental pillars defi ne the concept of sustainability: the retail price, but not an increase in a producer’s self-esteem (crucial to carry- • Social sustainability: The ability to provide access to services considered ing on an activity and passing it on to the next generation) or the strengthening to be fundamental (security, health, education) and conditions of well-being of social relations, which is important because the main problems small-scale (enjoyment, happiness, sociability) in equal measure within communities. producers face often include isolation, lack of information, an inability to co- • Environmental sustainability: The ability to maintain the quality and the ordinate with other producers or other stakeholders in the supply chain like renewability of natural resources over time, to preserve biodiversity and to packagers, affi neurs and chefs, a lack of institutional backing and insuffi cient guarantee the integrity of ecosystems. promotion and support. It is equally diffi cult to quantify a Presidium’s ability to improve the environmental conditions of its production area. • Economic sustainability: The ability to generate income and employment over time and to achieve eco-effi ciency, in other words the rational use of Furthermore, an increase of certain parameters is not necessarily an abso- available resources and a reduction in the use of non-renewable resources. lute positive, but must be viewed in relation to other factors. An increase in price, for instance, must be considered in relation to positive scores in Recent research fi ndings on the infl uence of agriculture on the environment, other sectors: care for the environment, protection of agricultural landscapes, particularly relating to the consequences of certain agricultural practices, like safeguarding traditional methods of production, concern for animal welfare. soil erosion and biodiversity depletion, were taken into consideration when Similarly a drop in other parameters is not necessarily a negative. A reduction developing a method for monitoring the sustainability of Slow Food Presidia. in the number of producers, for example, might be linked to the decision to These studies measured the environmental impact of the agricultural sector pursue higher quality and environmental sustainability, a demanding process through indicators able to quantify the level of sustainability. which in the initial stages will only involve a small vanguard of producers. The term “indicator,” in this context, is a variable that supplies information on For this reason the Slow Food Foundation for Biodiversity, the University of other variables: one easily accessible datum, which can be used as a refer- Turin and the University of Palermo have developed a method for analyz- ence parameter for making a decision. Furthermore, thanks to a multidisci- ing the sustainability of the Presidia which brings together many parameters plinary approach, evaluation models developed by the social and economic (both quantitative and qualitative) and takes into consideration three different sciences were also taken into consideration. scales: socio-cultural, environmental and economic. The analysis of each Presidium is based on more than 50 indicators (52 for plants, 51 for animal breeds and 54 for food products), a suffi ciently high SSlowlow FFoodood PPresidiumresidium number to refl ect the complexity of the Presidium system, but at the same time still easy to apply. FFourour NNewew PPresidiaresidia iinn SSouthouth KKoreaorea ((Asia)Asia) The initial hypothesis of the study maintains that it is possible to quantify the Slow Food South Korea, the indicators of a complex agricultural system (the Presidium) through the as- newest of the national asso- signment of a numerical score, to weight this score and then bring all of this ciations, has begun its work information together to come up with an overall sustainability score for each on biodiversity with the selec- Presidium. A questionnaire based on Slow Food’s principles (developed in tion of numerous Ark prod- the production protocols of each Presidium) is submitted to the project co- ucts and the launch of four ordinators when the Presidium is started, to capture the situation in the initial Presidia. Jeju Island ferment- stages (time T0), and then again, at least two or three years later, in order to ed soybean paste is prepared using a particular variety of understand its evolution over time (time T1, T2, T3 and so on). soybean native to Jeju Island and a natural wheat-based The questionnaire is divided into three scales: yeast called nuruk, and used • The socio-cultural scale takes the intrinsic characteristics of the product to fl avor vegetables, meat, into consideration, as well as the opportunities to create and develop rela- fi sh and soups. Black Ogye tions both inside and outside the community. chickens are hard to raise but produce excellent meat and • The agri-environmental scale analyzes the ability of the Presidium system eggs, while Don tea, shaped to be a model for good practices for the maintenance and management of like a coin with a hole in the non-renewable resources. middle, has centuries of his- • The economic scale evaluates the impact of the Presidium on develop- tory behind it, and sanchae ment and the effi ciency of systems refi ned over the years. are wild herbs that grow on the island of Ulleung. © SSerenaerena MMilanoilano 46 47 Each sustainability scale has a maximum score of 100. The abandonment of the mountains has serious environmental, social and Each indicator has a minimum score of 0 and a maximum of 10. economic consequences. We should not think of mountain pastures as wild environments, able to self-regulate. Instead, they require careful manage- For each of the three sustainability scales, the score for each individual Pre- ment. They cannot be overused, and must be kept free of weeds. Without sidium is calculated by adding together the values for each single indicator. herders and cheesemakers, the pastures would grow wild and disappear. If Each scale is independent and not cumulative so, for example, a low score the grass is no longer cut, they will be invaded by shrubs and trees, and if on the agri-environmental scale cannot be compensated by a higher score the undergrowth is not tended, the frequency and severity of summer wild- on the socio-cultural scale. The sum of these three scores (one for each fi res will increase. If the animals no longer fertilize the pastures, the soil will scale) gives a fi nal single score and an overall evaluation of the Presidium. become impoverished and the plants will lose a source of nutrients. Addition- ally, well-aired soil guarantees better absorption of water and helps control erosion. A cheesemaker who lives in a mountain dairy will maintain hydraulic works (drainage ditches, dykes), reducing landslides, avalanches and overfl ows, as well as repairing and renovating the traditional shelters and aging rooms. Over time, abandonment means a more diffi cult and impoverished Slow Food Presidia daily life for those who stay behind: schools, post offi ces, hotels, bars, restaurants, hospitals and shops close, and many young people prefer to leave and the Mountains their hometown for the comforts of the city.

Mountain areas serve as an extraordinary environmental and cultural driving In this context, can the Slow Food Presidia help protect the force. Their physical conformation lies behind the development of an incred- environment? And if so, how? ible biological (plants, animal breeds, ecosystems) and cultural (languages, Thanks to the study of the environmental, social and economic results of a popular dances, ethnic groups, festivals) variety. This variety has generated sample of Presidia, it has emerged that one of the main sustainability ele- a huge body of knowledge as well as landscapes that are fully or partially ments of mountain Presidia is specifi cally their role in protecting and maintain- shaped by humans (vineyards, terraces, pastures) which are now at risk due ing the local environment. to the abandonment of productive activities. Mountains are increasingly con- Presidia herders, whether of meat breeds (like Alpago or Sambucano lamb) sidered marginal or even depressed areas. or milk breeds (those used for cheeses like heritage Bitto, Monte Veronese, Moena Puzzone, Gräukase, Bearn high pasture cheeses, Primero mountain This heritage represents what is perhaps the main signifi er of identity for ex- Botiro, Fatulì, Vacherin, etc.) perform a constant function of control. Their treme areas, making them a potentially strategic resource for Europe. Ac- work, which includes clearing the woods and riverbeds and maintaining hy- cording to fi gures from the Alpine Convention, the Alps alone attract 100 draulic works like drainage ditches and dykes, is essential to preventing wild- million tourists a year. fi res and landslides and to keeping the meadows and pastures alive, as they would otherwise be invaded and suffocated by shrubs. The hooves of the This enormous potential is in contrast to the major hurdles facing those who animals churn up the earth so it better absorbs the rainwater. Their manure live and work in the mountains. Post-war industrial development has meant acts as fertilizer, ensuring abundant production of grass, and their grazing that much of the population has moved away. Many traditional businesses stops a layer of dry grass forming, which in the summer can lead to wildfi res have shut down, and with them the link with communities and the local envi- and in the winter to sliding snow and dangerous avalanches. Small animals ronment has also been lost. One example is the abandonment of many pas- like sheep and goats help to keep the undergrowth tidy. tures. This has damaged—or risks damaging—the transmission of traditional In some cases, the Presidia have led to the repair and maintenance of roads knowledge, an important immaterial heritage resource, and the spread of that lead to the mountain pastures or the renovation of shelters and cheese- services like schools, post offi ces, hospitals, etc. making and aging facilities (this is the case with Branza de Burduf and the Heritage Bitto Presidium, which maintains the ancient stone calecc). The economic and social development of the mountains has not been uni- The role of beekeepers (High Mountain Honeys Presidium) is also important, form. The situation can change radically from one side of a mountain to the as their livelihood is inextricably linked to the survival of an unspoiled land- other. Factors like altitude (for agriculture), slope steepness (for pastures), scape and a wealth of wild fl ora. exposure and hydrogeology (for settlements) can all play a decisive role and have an unavoidable infl uence on the life of a valley (just think of a valley with winter sports facilities or with a motorway running through it, compared to one that is more isolated, without large towns). The diversity of mountain contexts and their often cross-border nature have considerably slowed the complex and delicate process of local development. © PPaoloaolo AAndreandrea MMontanaroontanaro

48 49 SSambucanoambucano LLambamb – PPiedmont,iedmont, ItalyItaly of herders has increased (in the mid-1980s there were three, when the Es- PPresidiumresidium llaunchaunch ddateate 22000000 caroun consortium was created there were 10 members and now there are 60) and stock numbers increased (from the last remaining fl ock of only 80 animals there are now 5,000 in the upper Stura Valley), products diversifi ed Product © PPaoloaolo AAndreandrea MMontanaroontanaro (a workshop has been built to make cheese using Sambucano sheep’s milk Effi cency Internal relations and the wool is now processed), new commercial channels identifi ed: at one time Sambucano lamb could only be found at local butchers, while now it is also available in a large retail chain, at Eataly, various butchers and local Developement External relations restaurants, as well as many Piedmontese restaurants belonging to the Slow Food Chefs’ Alliance, who offer it at attractive prices. The creation of the Lou Barmaset cooperative has been particularly successful: it slaughters the ani- Culture and local area mals, guarantees traceability and sells the meat at good prices. Energy

LLungauungau TauernTauern RyeRye – AustriaAustria Livestock farming Biodiversity PPresidiumresidium llaunchaunch ddateate 20092009 Local area T-1 T-0

Product The Escaroun consortium, which started the Presidium, fi rst worked to save © SSlowlow FoodFood AArchivesrchives Effi cency Internal relations the Sambucano breed. Numbers were down to a last fl ock of 80 sheep, but there are now 4,000 animals in the upper Stura Valley. The reintroduction of External relations sheep farming into the mountains has meant a better protection of the ter- Developement ritory, more care for pastures and the building or renovating of small stone dairies. The Presidium has worked hard to improve the welfare of the animals: The sheds were expanded, the lambs are weaned naturally, the sheep are Energy Culture and local area protected from wolves by lightly electrifi ed fences (fuelled by solar panels) and the animals are not mutilated in any way. Crop protection Biodiversity All these aspects are well represented by the value obtained on the agri-environmental scale (see the points “livestock farming” and also “biodiversity”). Soil and water Local area T-1 T-0 But all three sustainability scales have risen signifi cantly above the threshold level. Values on the sociocultural scale have doubled and increased three- fold on the economic scale. The main contributor to growth in sociocultural The greatest development was registered in the agri-environmental scale, as sustainability is external relations, with the producers participating in many producers have focused their efforts on protecting and promoting this tra- events and establishing relationships and networks with Slow Food and con- ditional variety of rye. They have obtained organic certifi cation, introduced sumers. There has also been a strong recovery of local identity linked to pas- renewable energy (photovoltaic) and biodegradable materials (paper) for toral traditions (an attractive eco-museum dedicated to pastoral agriculture packaging. The cultivation method, which was already sustainable at T0, has has been set up in Pontebernardo, there are many exchanges with similar not changed. Values for the sociocultural scale are also positive, thanks to groups of producers and training activities are organized with schools). Local work on the product (the processing method has improved as a result of restaurants have revived traditional recipes based on Sambucano lamb. introducing machinery—threshing machine and selection equipment—and On the agri-environmental scale, it has not been necessary to make many new processed products, such as a rye beer, have been developed) and changes to traditional practices as they were already highly sustainable. strengthening internal relations within the Presidium (producers have created Small improvements have been made, with a prohibition on feed containing an association and involve their children in the production process). GMOs and a requirement to control crossbreeding to further reduce cross- breeds in fl ocks. Practically no packaging is used: Sambucano animals are Economic values are not particularly encouraging (there has not been an in- sold whole and butchers create the portions as appropriate, using vacuum crease either in the number of producers or area under cultivation) as it is not packing if needed. yet a priority for the Presidium, which is focusing fi rst on a strong recovery of There have been many improvements on the economic scale. Farms have the variety. constructed new sheds, new pastures have been introduced, the number

50 51 Presidia in the world

5 444949 projectsprojects inin 6363 countriescountries 3 1 (list updated in May 2015)

1 2 11 1 5 2 2 23 4 1 2 22 1 1 5 2 3 4 1 1 10 255 1 1 2 1 4 1 1 2 1 1 4

2 5 2 1 2 2 1 1 2 2 1 4 2 2 1 7 1

3 8 PProducersroducers 1 pperer continentcontinent 2

3 1 Africa 3 Europe 2 3,631 producers 4,054 producers

2014

Asia 807 producers Americas 5,728 producers

52 53 Through the Presidia, Slow Food Promotes its International Campaigns © AAlbertolberto PPerolieroli The Presidia are concrete examples of Slow Food’s food and food production philosophy, making them effective tools for exemplifying and publicizing the main issues of the association’s awareness-raising campaigns.

The cheese Presidia protect traditional, raw-milk dairy products and marginal mountain areas. They are the stars of the Slow Cheese campaign, © SSlowlow FoodFood AArchivesrchives which defends raw milk and promotes artisanal dairy products, not cheeses that have been standardized by the use of commercial starter cultures. The © PPaoloaolo AAndreandrea MMontanaroontanaro campaign protects mountain cheeses, pastures, dairies and rural economies. Every two years Slow Food organizes Cheese, an event that showcases the The Silent Revolution campaign and all the dairy Presidia.

The fi sh and seafood Presidia help preserve marine resources and tradi- of the Narrative Label tional fi shing techniques, making them virtuous examples for the international Chemical and physical analyses of a food product are not suffi cient to judge its Slow Fish campaign, which promotes respect for marine ecosystems and quality, and nor is tasting it. Any technical approach cannot take into account the responsible collective management of fi shery resources by fi shing com- everything that lies behind a food—origin, history, processing technique— munities. Every two years Slow Food organizes the Slow Fish event, which and does not allow the consumer to understand if it has been produced © AAlbertolberto PPerolieroli showcases the campaign and serves as a meeting point for fi sh and seafood with respect for the environment or social justice. Thanks to a narrative, on Presidia and communities. the other hand, consumers can become more aware, and the product itself In contrast to industrial farms, the Presidia for breeds and animal products acquires a higher competitive value, based on a genuine difference from the use sustainable practices and are concerned about animal welfare. Produc- mass of products with labels that provide only superfi cial information. tion protocols, for instance, ban mutilations and establish the minimum space that must be available to each animal. These Presidia are pilot projects within This is why Presidia packaging is labeled not only with the legally required in- a more general strategy to reduce the consumption of meat from intensive formation, but also a narrative label, an additional label that provides specifi c farms and to positively infl uence European policies on animal welfare. details about the producers, their farms or businesses, the plant varieties or animal breeds used, farming and processing techniques, animal welfare and © MMarcelloarcello MMarengoarengo The Presidia for plant varieties require that producers select and reproduce the place of origin. the seeds themselves, preserving the purity and authenticity of their products and strengthening the enduring bond they have with the land. They therefore Some sections of the label are the same for all product types, like the de- have an important role to play within the Slow Food campaign in defense of scription of the place of origin, serving suggestions and storage guidance. traditional seeds and the right of farmers to select, reproduce, exchange The label then includes different sections depending on the product type. For and sell their own seeds. plant-based products, like fruits and vegetables, the label describes the variety’s characteristics and the cultivation, fertilization, plant protection, weeding Honey Presidia protect specifi c ecosystems (sometimes promoting them and irrigation techniques. For cheeses, information is provided on the live- through rare mono-fl oral varieties, such as mountain rhododendron honey), but stock farming method and diet, the surface area and type of pasture, how the © PPaolaaola VViesiiesi also types of bee at risk of extinction and, in some regions of the world, tradi- milk is processed and aging times. The label for wines includes details about tional beekeeping practices (such as the techniques based on the used of kafò in vineyard management and the work done in the winery. Africa). Alongside the promotion of these Presidia, Slow Food is also continuing with a campaign against the use of pesticides in agriculture and particularly neo- In 2014, 60 narrative labels were produced for the same number of Presidia, nicotinoids (the main cause of the bee die-offs that started in 2007). and 28 labels for dairy and cheese Presidia were updated. IIndigenousndigenous Numerous Slow Food Presidia involve indigenous communities and repre- Slow Food is promoting the use of the narrative label together with Alce Nero, sent a wider campaign run by Slow Food and Terra Madre in defense of the a brand that unites 1,000 farmers and beekeepers around Italy. Find out more rights and cultures of indigenous peoples. In 2015 the network will meet in at www.alcenero.com Meghalaya, India for the Indigenous Terra Madre event. © PPaolaaola VViesiiesi 55 A Network of Solidarity Chontalpa and Guido Gobino Linking Italian Artisans The Cioccolateria Artigiana Guido Gobino (Turin, Italy) is one of the world’s best artisanal chocolate producers. Long a friend of Slow Food, Guido Gobi- and Presidia in the Global South no has moved even closer to the association with the Chontalpa project and the decision to support the activities of the Slow Food Foundation for The Slow Food Foundation for Biodiversity has brought together the uniqueness Biodiversity. of Presidia from the global south (for products like cacao, coffee, kola nuts and vanilla) with the skill of some of Italy’s greatest food artisans: Teo Musso (Baladin In October 2014, Guido Gobino presented Chontalpa (the name of one of beer and sodas), Alberto Marchetti (ice cream), Guido Gobino (chocolate), Pas- the fi ve regions in the Mexican state of Tabasco, famous for cacao pro- ticceria Fraccaro (panettone) and many others. This network of solidarity allows duction), a line of chocolate produced using Slow Food Presidium cacao. the producers to improve the quality of their products and their earnings, and the Gobino buys the cacao directly from small-scale producers in Chontalpa, artisans to offer high-quality products and highlight the origin of their ingredients. paying a fair price which goes entirely to the producers, without intermediaries. This good, clean and fair chocolate is the fi rst to be marketed under the These collaborations have a number of objectives: to allow artisans and small- Slow Food Presidium brand. scale producers to communicate directly, to guarantee a fair income to the producers by reducing the number of middlemen, to develop sustainable packag- TThehe ffutureuture ofof smallsmall artisanalartisanal producersproducers isis closelyclosely linkedlinked toto thethe successsuccess ofof theirtheir ing (using biodegradable or completely recyclable materials, no glue and natural dyes) and to offer transparent information to consumers through the narrative ccrops.rops. FForor uus,s, tthishis ooperationperation iiss a uniqueunique oopportunitypportunity ttoo ccollaborateollaborate wwithith tthehe ppro-ro- label. In many cases a percentage of the proceeds from the sale of the fi nal dducers,ucers, ttoo iimprovemprove ttheirheir wworkingorking cconditionsonditions aandnd ttoo gguaranteeuarantee tthathat oourur cchocolatehocolate products is donated to the Slow Food Foundation and used to fund the Presidia. iiss ofof aann eevenven bbetteretter qquality.uality.

Guido Gobino SSlowlow FFoodood PPresidiumresidium

CChontalpahontalpa CCacao,acao, MMexicoexico In the region of Chontalpa, known to be the birthplace of the crollo variety, the cultivation and consumption of cacao has been an integral part of people’s lives since the time of the Olmec civiliza- tion. Today in the area around Cárdenas, Centro and Cun- duacán, many cooperatives of small-scale organic cacao producers have been established that ferment and dry the beans to obtain a high quality product for national and international markets. Since 2004, Slow Food has colla- borated with ATCO (Asesoría Técnica en Cultivos Orgáni- cos), a local NGO, to develop a Presidium; they have worked together to strengthen local producer associations, © IIvanovano PPivaiva develop agro-ecology practices and improve cocoa bean processing methods. © LLucauca RRinaldiniinaldini 56 57 One Panettone, Three Presidia A Brand for Italian-Roasted and the Pasticceria Fraccaro Presidia Coffee

Fraccaro’s “Eccellente e Solidale” (excellent and fair trade) panettone is made How many people know what a coffee plant looks like, or where their daily using three Presidia—Siwa dates from Egypt, Mananara vanilla from Mada- cup comes from? How many know anything about the lives of the coffee gascar and Gargano citrus from Puglia in Italy—as well as a yeast starter growers or if they make enough money to have a decent life? that’s over 80 years old, ﬂ our from a mill in Vicenza, Italian honey and fresh eggs. Packaged in elegant tins made from recycled steel by Ricrea, the na- To increase awareness about these issues, coffee culture and where the tional consortium for steel recycling and recovery, it has a narrative label that beans come from, the Slow Food Foundation for Biodiversity has started describes the entire production chain in detail. At the 2014 Salone del Gusto working with producers in the global south, establishing Presidia in coffee- and Terra Madre, Fraccaro panettone received a Slow Pack Prize special growing zones in Africa and Latin America, and has created a brand for coffee mention for social sustainability. that involves a number of roasters and a specially formed tasting commission.

PParticipatingarticipating inin thethe SlowSlow FoodFood FoundationFoundation projectsprojects meansmeans embarkingembarking onon a newnew jjourneyourney fforor uus,s, nnoo llongeronger llookingooking jjustust aatt pprofirofi ttability,ability, bbutut aalsolso ssupportingupporting a vvalidalid HHarennaarenna FForestorest WWildild CoffeeCoffee PresidiumPresidium ccauseause llikeike ssafeguardingafeguarding bbiodiversity.iodiversity. IItt wwasas a hhugeuge cchallenge,hallenge, aandnd mmeanteant wworkingorking EEthiopiathiopia oonn thethe yeast,yeast, seekingseeking ooutut qqualityuality iingredientsngredients llikeike tthehe SSlowlow FFoodood PPresidiaresidia aandnd uus-s- © PPaolaaola ViesiViesi iingng eco-friendlyeco-friendly packaging,packaging, butbut alsoalso settingsetting upup a photovoltaicphotovoltaic plantplant forfor produc-produc- ttionion andand usingusing a solarsolar tthermalhermal ssystemystem fforor tthehe pproofiroofi nngg cchambers.hambers. IItt aalsolso mmeanteant ccreatingreating aann iimportantmportant hhumanuman rrelationshipelationship wwithith tthehe SSlowlow FFoodood FFoundationoundation tteam.eam. IItt waswas a greatgreat experienceexperience andand nownow wewe cancan proudlyproudly saysay thatthat thisthis “Eccellente“Eccellente e SSolidale”olidale” ppanettoneanettone wwillill hhelpelp tthehe SSlowlow FFoodood FFoundation’soundation’s projects.projects.

Luca Fraccaro, Pasticceria Fraccaro Spumadoro, Castelfranco Veneto, Treviso, Italy)

© MMarcoarco DDelel CComuneomune & OOliverliver MMiglioreigliore 58 59 The Italian roasters who belong to the project must respect a series of rules that guarantee quality and transparency along the production chain. They can then use the “Presidio Slow Food®” brand on their packaging, giving consumers the chance to recognize and buy good, clean and fair coffee. Slow Food The Presidia coffees are imported to Italy by the social enterprise Equoqui, based 465 Alliance chefs in Alba, in the province of Cuneo. For more information: [email protected] countries The following roasters produced coffee with the “Presidio Slow Food” brand 4 involved in 2014: Slow Food L’Albero del Caff è, Anzola nell’Emilia, Lombardy international 1 training with 30 L’Art Caff è, Fornovo San Giovanni, Lombardy delegates from 17 countries Chefs’ Alliance Boutic Caff è, Turin, Piedmont Caff è Alberto, Caselle Torinese, Piedmont Caff è Caroli, Martina Franca, Puglia Caff è Corsini, Badia al Pino, Arezzo The Slow Food Chefs’ Alliance currently unites over 450 chefs from osterias, Caff è San Domenico, S. Antonino di Susa, Piedmont restaurants, bistros, street food stands and pizzerias in Italy, Morocco, Mex- Granonero, Ostuni, Puglia ico and the Netherlands. The project is currently being launched in Albania, Lady Cafè, San Secondo Parmense, Emilia-Romagna Canada, India, the United Kingdom and the United States. Le piantagioni del caff è, Livorno, Tuscany The chefs commit to cooking with products from the Presidia, the Ark of Mokador, Faenza, Emilia-Romagna Taste and local communities every day. They also undertake to indicate the Pausa Cafè Cooperativa Sociale, Turin, Piedmont names of the supplying producers on the menu, giving prominence and vis- Perfero Caff è, Altidona, Marche ibility to their work. Torrefazione Piansa, Bagno a Ripoli, Tuscany Most importantly, the Alliance is a growing network: The chefs travel, meet Trinci Torrefazione Artigiana di Caff è e Cacao, Cascine di Buti, Tuscany each other, take part in Slow Food events, cook together, visit their local producers and forge relationships of friendship and solidarity.

2014 Activities In 2014, the Slow Food Foundation launched the Alliance in Mexico and strengthened the network of chefs in Italy, Morocco and the Netherlands, where the project now has 50 participating chefs. The Alliance had good visibility at the 2014 Salone del Gusto and Terra Coffee Presidia Madre. In one area (the Alliance Osteria), chefs and producers presented their dishes and products together. A conference gave the chefs from the Ethiopia network a chance to talk about their experiences, while at a seminar, 30 Harenna Forest Wild Coffee delegates from Europe, North and South America, Africa and Asia discussed the project’s development. Guatemala Huehuetenango Highland Coffee

Honduras Camapara Mountain Coffee

Mozambique Camapara Mountain Coffee

Uganda Luwero Robusta Coffee

CCamaparaamapara MMountainountain CCoffee,offee, PPresidiumresidium HHondurasonduras © AArturorturo SSosaosa © SSlowlow FoodFood AArchivesrchives 61 © MMauroauro VVallinottoallinotto © EErikrik SmitsSmits

SSlowlow FFoodood Chefs’Chefs’ AAlliancelliance

HHabibabib BBalatifalatif Habib Balatif, one of the ten Slow Food Alliance chefs in Morocco, runs Café du Sud, a small restaurant on the edge of the desert in Ta- gounite. His favorite dishes are harira (Berber Friday lunch couscous), chicken and lemon tajines and mloughia (a local leafy green cooked with eggplant, onions and tomatoes). Habib cooks with ingredients sourced from small-scale local producers and uses Slow Food Presidia from his country. The watchwords for his cuisine are local, traditional and economically accessible.

LLiziz GGaliciaalicia is the chef at El Mural de los Poblano, in Puebla, Mexico, which hosted the fi rst Slow Food Alliance event in Mex- ico. A Puebla native, she is passionate about defending the traditions of her land, but SSlowlow FoodFood Chefs’Chefs’ isn’t afraid to add a pinch of AAlliancelliance innovation. Her most beloved dish is mole, a sauce made JJorisoris BijdendijkBijdendijk with chili, spices, dried fruit is a young chef who is very and chocolate. Liz also runs active in Slow Food’s Dutch cooking classes and organiz- youth network. He runs the es culinary tours of the city. kitchen of Rijks in Amster- dam, the restaurant at the Ri- jksmuseum, one of the city’s most important museums, with an incredible collection of 17th-century Flemish art. His favorite dishes are those based on some of the many types of fi sh bought directly from the small-scale fi shers from the Wadden Sea Pre- sidium. © JJorgeorge MMarioario 62 63 © AAlbertolberto PPerolieroli

Earth Markets 50 active in 2014

Earth Markets 7 created in 2014

countries 12 involved Earth Markets

producers The Earth Markets are a network of markets for small-scale local produc- 1,000 involved ers who sell a wide variety of fresh fruit and vegetables, preserves, meat, cheeses, eggs, honey, sweets, bread, oil, wine and more.

The products sold at Earth Markets must meet high quality standards that re- ﬂ ect Slow Food’s principles. They are good, because they must be artisanal, fresh and seasonal; clean, because they must be locally produced using environmentally sustainable cultivation and processing techniques; and fair, because they must be sold at a price that is accessible for consumers but also proﬁ table for producers.

The collectively managed Earth Markets are not just for shopping, but also taste education spaces, meeting places and venues for many different events.

Every Earth Market has its own regulations, which are discussed and shared with all the producers and which must be followed in order to use the “Earth Market” name.

2014 Activities SSlowlow FFoodood Chefs’Chefs’ In 2014, the network of Earth Markets grew in Italy with the creation of ﬁ ve AAlliancelliance new markets, and Africa got its second Earth Market, in Mauritius.

GGiovanniiovanni CCuocciuocci The Gigi Frassanito Prize was set up to honor the memory of one of the works with a group of dis- Slow Food Foundation’s most important collaborators, who passed away abled young people, who to- prematurely in 2013. The prize awards €2,000 to a market with a particularly gether cultivate the land, raise innovative project and the 2014 winner, the Foça Earth Market in Turkey, was animals (chickens, goats, announced at the Salone del Gusto and Terra Madre. pigs, rabbits and sheep) and cook for diners at the osteria La Lanterna di Diogene, in Solaro di Bomporto, near Modena in Italy. The ﬂ agship dish? Obviously the tortel- lini, prepared together with the village’s sfogline (pasta- making women). © AArianeriane LottiLotti 64 65 EEartharth MarketMarket © SSlowlow FoodFood ArchivesArchives © IIvovo DDanchevanchev

HHorn,orn, AAustriaustria Five Ark of Taste products and one Slow Food Pre- sidium (Wachau Saff ron) can regularly be found on sale at the Earth Market in Horn, a small town with a population of 6,000 in the eastern Wald- viertel, close to the Wachau region and near the border with the Czech Republic. On the second and fourth Saturday or every month, the market, organized by the Waldviertel Convivium, brings together 20 producers in the town’s historical square. They come from within a 40 kilometer radius and sell fresh fruit, vegetables, cheeses, herbal teas, cured meats, bread and other baked goods, pasta, EEartharth MarketMarket grains, wine, spirits, free- range poultry and freshwater FFoça,oça, TTurkeyurkey fi sh from the lakes and rivers. It all started with a series of small events to promote the local wild herbs and the MMauritiusauritius women who pick them. Over The most recently established time, the events became a international Earth Market is regular occurrence, leading located in Mauritius, where to the creation of the Foça the Slow Food Tipa Tipa Con- Earth Market. Foça is a small vivium has started a market in town on the Gulf of Izmir and Cap Tamarin and Goodlands, at the market, held every involving over 40 producers. Sunday, shoppers can fi nd Products from family and many wild herbs, as well as school food gardens are also vegetables, bread, preserves, on sale. The convivium’s main mushrooms, cheeses, milk, objectives are to promote a yogurt, fl owers and a tradi- healthy diet and to combat tional street food, gözleme, the use of pesticides in agri- phyllo pastry made from wa- culture. Recycling and com- ter, fl our and salt and fi lled posting workshops and food with herbs and cheese. education events are held The next step for the market amidst stalls overfl owing with is to set up a workshop for vegetables, fruits like mango, the preparation of jams and avocado, lychee, tamarind, other preserves which will moringa and breadfruit and be sold directly to consum- other products like jams, ers as well as to restaurants honey and herbal teas. and supermarkets in the area. This innovative idea has won the market the fi rst Gigi Fras- sanito Prize. © FFrancescorancesco SSottileottile 66 67 1,500 copies of the 2013 Slow Food Foundation Social Report in Italian and English (downloadable from the site www.slowfoodfoundation.org) 1,500 copies of the 2014 edition of the Slow Food Presidia guide 60,000 monthly users at the site www.slowfoodfoundation.org (in Italian and English) 4,000 project descriptions published on the site and regularly updated (Presidia, Ark Communication of Taste, Earth Markets, Chefs’ Alliance and Gardens in Africa) 25 All of the Slow Food Foundation’s projects have an important cultural value, educational manuals (on biodiversity, the Ark of Taste, the Presidia, food gar- making communication, promotion and training activities essential. dens, beekeeping, salt, botargo and coffee) available in several languages By communicating its activities and projects, the Slow Food Foundation is giving a voice to small-scale producers around the world, telling the stories of 3 local communities and advancing a new strategy for development. educational videos (on biodiversity, the Ark of Taste and food gardens) available in several languages Various tools are used: online communication channels (websites, social media, apps), printed material (brochures, guides, comics, cookbooks), documentaries and photo reports, participation in events (local, national and international) and new projects aimed at chefs (like the Slow Food Chefs’ The Slow Food Foundation Alliance) and consumers (the narrative label, food waste events). The Slow Food Foundation also produces educational publications for producers on projects at the 2014 Salone cultivation and food production techniques, packaging and food safety. del Gusto and Terra Madre All paper communication materials are printed on Cyclus print and Cyclus offset recycled paper and recycled ecological paper. 200 Slow Food Presidia stalls 1 Ark of Taste space 1 Slow Food Presidia café, with coffee, chocolate and ice cream made with Presidia products 1 Slow Food Foundation conference room 60 conferences dedicated to biodiversity-protection projects 300 postcards (in Italian and English) illustrating the Slow Food Presidia and other Foundation projects

AAlaotralaotra LLakeake AAncientncient RRiceice VVarietiesarieties PPresidiumresidium MMadagascaradagascar © PPaolaaola VViesiiesi

70 71 Deﬁ nition and identiﬁ cation of stakeholders As it develops and realizes its mission, the Slow Food Foundation distributes the generated added value to many different stakeholders. In order to better illustrate this social impact, the Foundation has mapped its stakeholders, formulating the forms of interaction in terms of their distinctive features and needs, as shown in the diagram below.

SSuppliersuppliers Goods and services for Presidia SStafftaff Goods and services for the structure CCollectivityollectivity Internal staff Goods and services for other projects Local communities Ofﬁ ce collaborators Producers 2014 in Numbers Local collaborators Consumers

The Slow Food Foundation was launched to coordinate and fi nance Slow Food’s projects to protect food biodiversity: the Presidia (supporting small- scale producers), the gardens in Africa (promoting local consumption and Slow Food HHonoraryonorary EEnvironmentnvironment spreading knowledge about biodiversity), the Earth Markets (linking produc- aandnd FFoundingounding MMembersembers Different environmental and natural Foundation ers and consumers), and Ark of Taste (cataloguing foods at risk of extinc- contexts on which the entire activity for Biodiversity Slow Food tion). On a daily basis, this means organizing trainings, technical assistance of the Foundation impacts Veneto Regional Authority Tuscany Regional Authority and communications for thousands of producers, thanks to a vast interna- Stakeholders tional network of contacts built over almost 30 years of work by Slow Food, the Foundation itself and, since 2004, Terra Madre. This network is made up of Slow Food members, agronomists, veterinarians, anthropologists, cooks, artisans, academics, universities, research institutes and non-profi ts who SSupportersupporters PPatronsatrons collaborate with the Slow Food Foundation, helping producers to improve Slow Food aandnd BBenefactorsenefactors Convivia IInstitutionsnstitutions Muncipalities their techniques, to organize themselves better and to fi nd new market Individuals (donations, 5 per 1000) Provincial authorities channels. Legal entities Italian Institutions Public and private companies FAO MAE Through its international activities, the Slow Food Foundation creates EU awareness, expands its network of contacts, improves the well-being of producers and local communities and reinforces relationships, generating environmental, social and cultural results that are diffi cult to quantify in numbers. This is the value added by the Slow Food Foundation for Biodiversity. The Foundation’s added value To understand the impact and benefi ts to the community by the distribu- The primary added value that the Foundation is able to produce is the total tion of added value that is created by the Slow Food Foundation, we have of the knowledge, contacts, increase in well-being and development of rela- structured the report by sub-dividing it into three sections: tionships, which can be hard to explain through a reading of fi nancial fi gures. • Defi nition and identifi cation of stakeholders The aim of the sustainability balance sheet is to relate the economic and • The Foundation’s added value fi nancial values with the values linked to growth and development. To be able to do this, it is essential to try to defi ne the added value in economic terms. • Financial statement In essence, we can say that the added value is the increase of value obtained by the interaction of different factors necessary for the realization of the social activity. In economic terms this is comparable to the wealth generated by the normal operations of the Foundation. This wealth arises as the difference between the perceived profi ts and the expenses borne for the realization of the different projects.

HHarennaarenna FForestorest WWildild CCoffeeoffee PPresidiumresidium EEthiopiathiopia © PPaolaaola VViesiiesi 72 73 Financial statement Proﬁ t and loss statement

Reclassifi ed statement of assets and liabilities (€) 31.12.2014 31.12.2013 December 2014 INCOME Cash and liquid assets 449,702 311,433 (€) % Credits from supporters 190,260 227,971 Income from supporters 411,008 37% Credits from founders 52,484 208,397 Honorary members 125,000 Miscellaneous credits 0 3,464 Donations 186,008 Credits 242,744 439,832 Other contributions 100,000 Material, immaterial and fi nancial activities 14,366 13,011 Income from Slow Food 150,000 14% Fiscal activities 9,691 9,505 Income from projects 463,962 42% Other assets 105,999 4,397 Other income 73,160 7% TOTAL ASSETS 822,502 778,178 5 x mille 58,053 Other 15,107 Debits towards suppliers 90,494 123,868 Debits towards fi nancial institutions 0 53 TOTAL INCOME 1,098,130 100% Miscellaneous debits 92,562 124,546 Debits 183,056 248,467 December 2014 COSTS Severance pay 85,050 70,781 (€) % Monetary provision for risks and fees 500 0 Biodiversity 203,067 19% Fiscal and contributory liabilities 48,640 28,485 Staff 74,811 Other liabilities 00Collaborators in the fi eld 3,500 Missions and training 30,696 Social fund 50,000 50,000 Events 26,598 Reserves 452,143 376,933 Consultancies 4,880 Budget surplus 3,113 3,512 Contributions to projects 51,600 Net worth 505,256 430,445 Other 10,982 TOTAL LIABILITIES 822,502 778,178 Development of the network in Africa 456,794 42% Staff 111,350 Income statement (€) 2014 2013 Collaborators in the fi eld 57,470 Missions and training 10,958

Revenue from activities 1,093,437 908,793 Events 11,155

Operational activity value 1,093,437 908,793 Consultancies 5,163 Contributions to projects 190,530 External operating costs 694,246 603,109 UNISG scholarships 70,000 Added value 399,191 305,684 Other 168 Staff costs 373,444 273,662 Communication/education 106,244 10% Gross operating margin (EBITDA) 25,747 32,022 Staff 76,947 Depreciation and reserve funds 5,358 5,814 Missions and training 1,333

Operating result (EBIT) 20,389 26,208 Annual report/Social report 12,200 Campaigns 3,318 Income from ancillary activities (9,103) (1,803) Translations 4,217 Normalized EBIT 11,286 24,405 Other communication material 181 Income from extraordinary activities 2,582 (12,136) Other 8,048 Stated EBIT 13,868 12,269 Management 122,109 11% Financial charges 1,927 674 Staff 113,869 Board of Directors - costs 8,240 Gross proﬁ t 15,795 12,943 Tax expenses 12,682 9,431 Net result 3,113 3,512

74 75 Structure and functioning 188,785 17% Direct Grants to Producers General services 39,658 Real estate 50,138 Administration 61,590 IT 33,496 Project Country 2014 2013 2012 2011 2010 Banking services 3,903 Quebrada de Humahuaca Andean Argentina €1,900 €2,000 Depreciation 5,336 0% Potatoes Presidium Income taxes for the year 12,682 1% Yacón Presidium Argentina €1,000 -

TOTAL COSTS 1,095,017 100% Gran Chaco Wild Fruits Presidium Argentina €3,000

SURPLUS / DEFICIT 3,113 Motal Presidium Armenia €1,200 €1,200 €2,500 €2,000

Rosson Wild Fruits and Infusions Belarus €1,800 €1,800 €2,000 €1,500 RRevenueevenue ddistributionistribution CCostost distributiondistribution Presidium Bosnia Pozegaca Plum Slatko Presidium €1,000 €2,500 €2,300 €2,500 €2,100 Herzegovina Bosnia Cheese in a Sack Presidium €400 €400 €400 - Other income Supporters Herzegovina Biodiversity 7% 37% African network 19% Sateré-Mawé Canudo Nectar Presidium Brazil €1,500 €3,500 €3,500 Structure and development function 42% Licuri Presidium Brazil €1,500 17% Sateré-Mawé Native Waranà Presidium Brazil - € 2,700

Baru Nut Presidium Brazil - € 1,500

Serra Catarinense Araucaria Nut 2014 2014 Brazil € 400 €7,500 €2,500 Presidium Artisanal cheese mapping Brazil €2,500

Management Tcherni Vit Green Cheese Presidium Bulgaria €750 - - 11% Karakachan Sheep Presidium Bulgaria €3,200 €400 - Projects Slow Food Communication/education Food community of shea butter 42% 14% 10% Burkina Faso €2,550 producers

Ljiubitovica Sarac Garlic Presidium Croatia €1,200 €2,000 €1,500 €2,000 €900 CCostost distributiondistribution CCostost ddistributionistribution fforor nnetworketwork Ark of Taste training Ecuador €500 Harenna Forest Wild Coffee Presidium Ethiopia €11,800 fforor biodiversitybiodiversity ddevelopmentevelopment inin AfricaAfrica Honeys of Ethiopia project Ethiopia €4,280 €6,000 €2,400 €4,960

Wukro White Honey Presidium Ethiopia - €3,000 Projects Projects Karrayyu Herders’ Camel Milk Presidium Ethiopia €3,000 €5,000 25% Consultancy Other Consultancy 25% 2% 5% 1% Georgian Wine in Jars Presidium Georgia €2,500 - UNISG Ixcán Cardamom Presidium Guatemala €1,000 €900 - Events scholarships 13% Huehuetenango Highland Coffee 15% Guatemala - €4,550 Presidium

Camapara Mountain Coffee Presidium Honduras €2,500 €1,500 -

Mumbai Earth Market India €1,000 Staﬀ Events Mau Forest Dried Nettles Presidium Kenya €1,200 €1,200 €1,200 €2,600 37% 2% Staﬀ Missions and 24% Lare Pumpkin Presidium Kenya €700 €800 €2,550 €1,700 training Local collaborators Missions and Local collaborators 15% 14% training 13% 2%

76 77 Mushunu Chicken Presidium Kenya €1,500 €1,500 €3,950 €5,600

Nzoia River Reed Salt Presidium Kenya €1,800 €1,500 €1,450 €1,850

Pokot Ash Yogurt Presidium Kenya €1,000 €1,000 €2,200 €4,100

Community of honey producers Kenya - €2,900

Beirut Earth Market Lebanon - €8,500

Wild Fig Slatko Presidium Macedonia €1,700 €1,500 €1,676 €200 €4,000

Mavrovo Reka Mountain Pasture Macedonia €1,550 €2,600 €4,250 €6,000 Cheeses Presidium

Dogon Somé Presidium Mali €2,500 - - © AAlbertolberto PrinaPrina Zerradoun Salt Presidium Morocco € 3,383 - Fundraising Alnif Cumin Presidium Morocco €5,000

Imraguen Women’s Mullet Botargo Mauritania €5,150 €800 - - Presidium The Slow Food Foundation for Biodiversity exists thanks to the mobilization of Ark of Taste training Mexico €1,000 the Slow Food movement and also receives funding from private businesses, public authorities, foundations and associations, as well as individuals who Chinantla Vanilla Presidium Mexico €5,000 €2,000 - want to support Slow Food’s biodiversity-protection projects. Donations of Ibo Coffee Presidium Mozambique €1,500 any size can be made, including via the “Cinque per mille” Italian tax donation.

Maputo Earth Market Mozambique €1,000 Thanks to its status as an Italian ONLUS (socially useful non-profi t organiza- Bucegi Mountains Branza de Burduf Romania €1,500 €4,000 €3,900 - tion) the Slow Food Foundation guarantees complete transparency in its use Presidium of donations and contributions received and can offer tax deduction benefi ts Project for sustainable fi shing in the Senegal €14,000 - Saloum islands for Italian residents. Gledić Crvena Ranka Plum Rakija Serbia €3,000 Presidium Kenema Kola Nut Presidium Sierra Leone €1,200 Supporter categories Pamir Mulberry Presidium Tajikistan - €2,000

Festival of Wheat Tunisia €1,500 Honorary Members: This status is reserved for individuals or legal entities, public or private bodies or organizations who have chosen to fund activities Foça Earth Market Turkey €2,000 €1,300 that contribute to the defense of food biodiversity and gastronomic traditions Luwero Robusta Coffee Presidium Uganda €6,000 €8,100 around the world. The donation is made as a general contribution to the Slow Food Foundation, which in turn undertakes to give its Honorary Members Bostanlyk Ancient Varieties of Uzbekistan - €1,200 Almonds Presidium maximum exposure and to keep them constantly updated about the activities made possible by their donation. In 2008 the Honorary Members Committee TOTAL CONTRIBUTIONS TO PROJECTS € 35,400 € 59,680 € 32,676 € 81,883 € 71,660 was ofﬁ cially formed. The committee is involved in the Slow Food Founda- tion’s current and future strategies through the participation of a representative on the Slow Food Foundation Board of Directors.

Patrons: This status is reserved for individuals or legal entities, public or private bodies or organizations and offers various opportunities for exposure, allowing donors to direct their contributions towards one or more specifi c projects. Patrons appear in the Slow Food Foundation’s offi cial communications (website, brochures, posters, publicity and communications for Slow Food events), and also all communications associated with the specifi c projects chosen for support. Patrons will also receive regular updates on the activities made by possible by their donation.

78 79 Benefactors: This status is reserved for individuals or legal entities, public or private bodies or organizations that support a particular project, in effect 2014 Fundraising Initiatives “adopting” it. Benefactors appear in the Slow Food Foundation’s offi cial communications (website, brochures, posters, publicity and communications for for the 10,000 Gardens in Africa Slow Food events), as well as on all communications associated with the One of the Slow Food Foundation’s most ambitious goals is the creation of adopted project. Benefactors will also receive regular updates on activities 10,000 food gardens in Africa. Meeting this target will require help from many concerning the project. supporters: associations, Slow Food convivia, businesses, public authorities and also all the friends of Terra Madre who believe in the initiative. In 2014, Sustainers: Individuals, legal entities, public or private bodies and organiza- 445.656 was raised, enabling the creation of around 495 gardens in Africa. tions who have chosen to exercise social responsibility by supporting the Slow Food Foundation. Sustainers appear in the Slow Food Foundation’s Lavazza, Steve McCurry and the 10,000 Gardens in Africa offi cial communications (website, brochures, posters, publicity and commu- Lavazza’s 2015 calendar, shot by American photographer Steve McCurry, nication for Slow Food events). is being sold in support of the 10,000 food gardens in Africa. It refl ects a journey across the African continent to discover the faces and stories of Technical Partners: Businesses or associations that support the Slow Food producers, activists and chefs from the Slow Food and Terra Madre network, Foundation by providing food communities and Presidia with skills, labor and the Earth Defenders, who include Edie Mukiibi (Slow Food vice-president, materials for free. Uganda), Nadia Fatmi (argan oil producer, Morocco), John Kariuki (gradu- ate of the University of Gastronomic Sciences in Pollenzo and coordina- Other funding sources tor of Slow Food activities in Kenya), Mayé Ndour (chef, Senegal), Andrew The Slow Food Foundation benefi ts from the Italian 5 per mille scheme, by Wanyonyi Sikanga (Nzoia River reed salt producer, Kenya), Mhamd Id Taleb which individuals can donate a percentage of their income tax. The 5 per mille (Taliouine saffron producer, Morocco), Roba Bulga Jilo (coordinator of Slow campaigns from 2006 to 2011 have allowed us to raise a total of €548.550. Food activities in Ethiopia) and Anna Ndiaye (Fadiouth Island salted cous- To date, the Slow Food Foundation has used €480.939 of this amount. cous producer, Senegal). The Slow Food Foundation has supported a number of Presidia, in Bosnia, Macedonia, Uganda, Ethiopia and elsewhere, with the funds collected over IInn Thighanimine,Thighanimine, inin thethe AgadirAgadir countryside,countryside, wewe makemake a veryvery purepure arganargan oil.oil. ForFor the years. The 5 per mille funds have been used to buy tools, set up process- uus,s, aarganrgan iiss tthehe ttreeree ooff llife.ife. TThishis llandand iiss uunique,nique, aandnd wwee aarere iitsts gguardians,uardians, hhelpingelping ing facilities, organize training courses and identify new market channels. iitt ggrowrow togethertogether wwithith uus.s.

The Italian tax authorities have published the results for the 2012 tax returns, Nadia Fatmi, Slow Food Argan Oil Presidium, Morocco and the total raised is € 66.664.

Funds are also raised through a section of the Slow Food website dedicated © SSteveteve MMcCurrycCurry to online fundraising (www.slowfood.com/donate).

YYourour contributioncontribution isis vitalvital toto thethe thousandsthousands ooff ssmall-scalemall-scale pproducersroducers supportedsupported byby thethe SSlowlow FFoodood FFoundationoundation forfor Biodiversity.Biodiversity.

Online Donation www.slowfood.com/donate

Bank Transfer Fondazione Slow Food per la Biodiversità Onlus IBAN IT64 W 06095 46040 000010105088 Cassa di Risparmio di Bra - Sede

© PPaolaaola VViesiiesi 80 81 SSenegaleseenegalese ccuisineuisine iiss consideredconsidered oonene ooff thethe bestbest inin allall ofof Africa,Africa, itsits mélangemélange ofof ﬂ avors,avors, ffragrancesragrances aandnd ccolorsolors mmakingaking iitt rrichich aandnd vvaried.aried. I wworkork wwithith llocalocal ggrainsrains aandnd manymany otherother locallocal foods,foods, andand cookcook ingredientsingredients thatthat comecome directlydirectly fromfrom mymy ggarden.arden. Slow Food Mayè Ndour, chef, Senegal Foundation MMyy namename isis RobaRoba BulgaBulga JiloJilo andand I’mI’m a membermember ofof thethe KarrayyuKarrayyu communitycommunity inin EEthiopia.thiopia. I workwork withwith SlowSlow FoodFood andand I’mI’m a foodfood activist.activist. I traveltravel a lotlot andand I alsoalso Supporters wworkork aandnd lliveive ttogetherogether wwithith tthehe aanimalsnimals aandnd ttheirheir hherders.erders. ThisThis isis mymy life.life.

The Slow Food Foundation’s supporters are essential to its existence. They Roba Bulga Jilo, Slow Food, Ethiopia include public bodies (regional and provincial governments, local authorities, national parks, etc.), businesses, individuals and other foundations. The international Slow Food association also plays an essential role: Slow Food convivia around the world organize initiatives to raise funds and support the OOnene ofof thethe thingsthings I’veI’ve observedobserved duringduring mymy yearsyears ofof traveltravel isis thisthis ideaidea ofof sharedshared Presidia and food communities. These initiatives often also lead to valuable exchanges between countries. Additionally, part of the proceeds of major hhumanity.umanity. OObviouslybviously wwee ccomeome ffromrom vveryery ddifferentifferent pplaces,laces, bbutut wwee ssharehare tthehe ssameame international Slow Food events is donated to the Slow Food Foundation. hhumanity.umanity.

Steve McCurry, photographer

Unicoop Firenze and the “Il cuore si scioglie” Foundation Supporters of the Slow Food Foundation The “Il cuore si scioglie” foundation and Unicoop Firenze have committed to (List updated in May 2015) supporting 25 food gardens in Côte d’Ivoire, Ethiopia, Guinea Bissau, Nigeria and Zimbabwe. The agreement will be renewed in 2015. Honorary Members Benefactors Sustainers Table for Two Beppino Occelli Table for Two is project started in 2007 in Japan, whose objective is a fairer Conapi distribution of food resources at a global level. Table for Two is supporting Kairos ﬁ lm 111 new food gardens involving communities, schools and families in Ke- L’Erbolario nya, Rwanda and Tanzania. In 2015, Slow Food and Table for Two will work together to organize educational events, like “community food experience” M**Bun, SlowFastFood Patrons workshops, at the school garden sites. The preparation of traditional Japa- Obicà nese and African dishes will reinforce the value of sharing different food cul- Sabox tures and the importance of eating healthy, local food. Valverbe, tisane di montagna da agricoltura biologica

Technical Partners ®

Bottiglie e vasi in vetro per alimenti

82 83 Supporters of the 10,000 Gardens in Africa Project I wwentent ttoo MMalawialawi iinn AAugust,ugust, bbothoth ttoo sseeee tthehe ggardenarden ddedicatededicated ttoo mmyy ssonon VValerioalerio The supporters listed here have donated a minimum of €900 to the project. List updated in May 2015. aandnd toto organizeorganize a ceremonyceremony inin Lilongwe,Lilongwe, atat thethe sitesite ofof thethe accidentaccident inin whichwhich hehe The complete and updated list is available at www.slowfoodfoundation.org ttragicallyragically llostost hhisis llife.ife. TheThe LuraLura foodfood gardengarden isis inin thethe northnorth ofof Malawi,Malawi, inin a re-re- mmoteote areaarea stillstill untoucheduntouched byby tourism.tourism. GambaGamba SchoolSchool isis incrediblyincredibly poor,poor, withwith nono Creating 10,000 food gardens in Africa is an ambitious challenge and the contributions received from our many supporters are fundamental. Donations have arrived from associations, businesses, institutions, os- eelectricitylectricity oorr rrunningunning wwater.ater. TThehe cclassroomslassrooms hhaveave nnoo ddoors,oors, wwindowsindows oorr ddesks.esks. terias and restaurants, but also from friends of Slow Food and Terra Madre who believe in the initiative. In BButut tthehe cchildrenhildren aandnd tthehe tteacherseachers aarere eextraordinary,xtraordinary, ffullull ooff eenthusiasmnthusiasm aandnd ccre-re- particular, the network of Slow Food convivia has showed its vitality, mobilizing to raise funds in support of aativitytivity aandnd vveryery pproudroud ooff ttheirheir ggarden.arden. OOrr rrather,ather, ggardens:ardens: OOnene iiss ccloselose ttoo tthehe the project. According to the size of the donation, supporters of the 10,000 Gardens in Africa are divided into different categories: Patrons, Benefactors and Sustainers. sschoolchool andand cultivatedcultivated duringduring thethe rainyrainy season,season, wwhilehile tthehe ootherther isis lowerlower down,down, wwherehere therethere isis water,water, andand isis usedused duringduring thethe drydry season.season. WeWe visitedvisited thethe secondsecond Main partners Caipirinha Foundation, USA Slow Food Alba, Langhe and oone.ne. IItt waswas fl oourishing,urishing, ffullull ooff llocalocal pplantslants llabeledabeled wwithith ttheirheir nnamesames iinn llocalocal ddia-ia- Roero Convivium and Alba Earth (100 or more gardens a year) Francesco and Giovanni Cataldi llect,ect, aandnd ssometimesometimes wwithith tthehe EEnglishnglish aandnd LLatinatin nnamesames aass wwell.ell. TThehe tteacherseachers wwhoho Market, Italy Ceretto family ttendend tthehe gardengarden togethertogether withwith thethe childrenchildren explainedexplained thatthat thethe vegetablesvegetables areare allall Slow Food Bergamo Convivium, Cooperative Hansalim, Italy oorganicrganic andand thatthat theythey onlyonly useuse naturalnatural fertilizers.fertilizers. MyMy brotherbrother MassimoMassimo andand I South Korea Slow Food Brescia Convivium rreceivedeceived a rroyaloyal wwelcome.elcome. Euro Gusto Association, France and Brescia con Gusto, Italy AAss wellwell asas thethe school,school, wewe alsoalso visitedvisited a smallsmall gardengarden createdcreated byby a boyboy forfor hishis Dario Fo, Franca Rame Slow Food Emilia Romagna, Italy ffamily,amily, wwhichhich wwee ffoundound vveryery mmoving,oving, aandnd aalsolso a llargerarger ggarden,arden, wwherehere aann eelderlylderly and Jacopo Fo Slow Food Germany mman,an, aann expertexpert iinn ffarming,arming, sshowedhowed uuss aallll tthehe sseedseeds hhee hhadad ccollectedollected aandnd llabeledabeled Polly Guth Slow Food Lombardy, Italy iinn hhisis hhut,ut, ddecoratedecorated wwithith a SSlowlow FFoodood fl aag.g. WWee aalsolso ssawaw ttwowo ootherther ggardens,ardens, sstilltill Elisa Miroglio and Luca Baffi go Slow Food Monregalese and Alta Filangeri iinn tthehe ssameame area,area, wwhichhich aarere aalsolso ppartart ooff thethe 10,00010,000 GardensGardens network.network. Val Tanaro Convivium, Italy Komera Onlus, Florence, Italy WWee hhadad tthehe iimpressionmpression tthathat tthishis iisolatedsolated aandnd uuntouristyntouristy aarearea iinn nnorthernorthern MMala-ala- Patrons Slow Food Oglio, Franciacorta, (from 55 to 99 gardens Il Cuore si scioglie Foundation, Lago d’Iseo Convivium, Italy wwi—wei—we wwereere tthehe oonlynly wwhitehite ppeopleeople ttravellingravelling tthere—canhere—can rrepresentepresent aann iimportantmportant supported) Italy Slow Food City of Turin sstrongholdtronghold againstagainst thethe spreadspread ofof landland grabbinggrabbing andand monocultures.monocultures. Compagnia di San Paolo, Italy International Lab. of Convivium, Italy Giunti Editore, Italy Communication, University Vittoria Pasquini, supporter of the 10,000 Gardens in Africa Slow Food Russian River of Udine, Italy Lions Clubs International Convivium, USA Valerio Daniel De Simoni Association (Sydney) Iper, La Grande I, Milan, Italy Associazione Valerio Daniel De Simoni (Rome) University of Gastronomic Slow Food Treviso Convivium, Sciences, Italy La Granda Trasformazione Italy Soc. Agricola, Italy Slow Food Trieste Convivium, Benefactors Namyangju City, South Korea Italy (from 5 to 54 gardens Osteria La Villetta, Palazzolo Slow Food Tuscany, Italy supported) sull’Oglio, Italy Andrea Guerra Slow Food Veneto, Italy Pollica Municipality: The fl owers Slow Food USA Anonymous Boston Foundation, Angelo would have wanted, Italy USA Slow Money, USA Pro Terra E.V Association, Antica Corte Pallavicina – Notte Germany Slow Food Vicenza Convivium, dei Culatelli 2011-12-13, Italy Polesine Parmense, Italy Sebana Onlus, Portogruaro, Italy Ugf Assicurazioni, Peira Mauro Sicily Regional Authority and Laurie Bender and C., Alba, Italy Slow Food Syracuse Convivium, Bibanesi Da Re, Italy Italy Pierluigi Zamò GGambaamba sschoolchool ggardenarden MMalawialawi © SSlowlow FoodFood AArchivesrchives 84 85 Our 4 Network

CCavassoavasso andand ValcosaValcosa OnionOnion PresidiumPresidium FFriuli–Veneziariuli–Venezia GGiulia,iulia, IItalytaly © AAlbertolberto PPerolieroli

86 87 Minilik Habtu Endale Environmental Stefano Cataudella coffee roaster, Ethiopia lecturer in applied ecology, fi sh biology Sustainability and aquaculture at Tor Vergata Marco Ferrero Luigi Bistagnino University, Italy president of the Pausa Café architect and lecturer, president Maurizio Costa Cooperative, Italy of the Industrial Design course, president of the Ligurian observation Turin Polytechnic, Italy Paolo Gramigni station for fi shing and the environment, Slow Food lecturer on coffee, Italy Renato Bruni Italy biologist at the University of Parma Francesco Impallomeni Aly El Haidar coffee roaster, Denmark and member of Cuci, Italy Clara Ceppa president of Océanium, association Gabriele Langella for environmental protection, Senegal Slow Food lecturer on coffee, Italy researcher at the Department of Architectural and Industrial Design, Silvano Focardi © AAlbertolberto PeroliPeroli Enrico Meschini Turin Polytechnic, Italy president of CSC (Caffè Speciali Certi- rector of the University of Siena, Italy fi cati), Italy Anna Paula Diniz art director of Do-Design design and Laura Gasco Roberto Messineo communication studio, Brazil researcher at the Department coffee roaster, Italy of Zootechnical Sciences, Franco Fassio University of Turin, Italy Erminia Nodari lecturer in industrial design, coffee roaster, Italy University of Gastronomic Sciences, Ferdinando Gelli Experts Pollenzo, Italy ichthyological research unit of the Tullio Plebani Emilia-Romagna regional prevention coffee roaster, Italy Jonilson Laray and environment agency, Ferrara TThehe SlowSlow FoodFood Anthropology animal-rights organization technical expert for Acopiama, section, Italy Compassion in Word Farming, Italy Gianni Pistrini, the Amazonia consultancy and FFoundationoundation bbenefienefi ttss Adriano Favole Slow Food lecturer on coffee, Italy research association, Brazil Silvio Greco Barbara Pollini scientifi c director of ICRAM (central in- Andrea Trinci anthropologist at the University Allevamento Etico (Ethical Breeding), Stefano Masini stitute for applied marine research) and ffromrom tthehe aadvicedvice ooff owner of Trinci, artisanal coffee and environment and territory director, of Turin, Italy Italy president of the Slow Fish Scientifi c mmanyany ttechnicalechnical eexperts:xperts: cacao roaster, Italy Coldiretti federation of Italian farmers, Committee, Italy Isabel Gonzalez Turmo Fabio Pollini Italy Ettore Ianì uuniversityniversity llecturersecturers lecturer in the Faculty of Allevamento Etico (Ethical Breeding), Chocolate, Geoff Page national president of Lega Pesca, Italy iinn hhorticulture,orticulture, Communication, University of Seville, Italy Jams and Confectionery lecturer at the University of South Spain Australia, Australia Joon Kim Martina Tarantola Guido Castagna aagronomists,gronomists, Anna Paini researcher at the Department of Animal reseracher at the JeonNam Research Chocolate producer Francesco Pastorelli Institute, South Korea vveterinarians,eterinarians, ffoodood anthropologist at the University Products, Epidemiology and Ecology, director of CIPRA of Verona, Italy University of Turin, Italy Patrizia Frisoli (international commission Kepa Freire Ortueta Slow Food lecturer, Italy ttechnologists,echnologists, mmarinearine Pietro Venezia for the protection of the Alps), Italy artisan fi sh smoker, Spain Animal Welfare bbiologists,iologists, eexpertsxperts vice-president of Veterinarians Guido Gobino Massimo Paoletti Daniela Battaglia Without Borders, Italy Chocolate producer Fish botargo producer, Italy iinn ppackagingackaging oorr FAO expert in animal production, Italy Mirco Marconi Jens Ambsdorf JongSook Park Master of Food instructor, Italy ccertifiertifi ccationation aandnd ssoo oon.n. Elisa Bianco Coff ee director of the Lighthouse Foundation, director at Food Research Institute, Germany researcher with the animal-rights All the technical experts listed below Federico Molinari South Korea SSomeome hhaveave bbeeneen iinvolvednvolved organization Compassion in Word are members of the Slow Food confectioner, Laboratorio Franco Andaloro Daniel Pauly Farming, Italy di Resistenza Dolciaria, Italy wwithith thethe SSlowlow FFoodood Foundation for Biodiversity’s coffee research director at ISPRA (national lecturer at the Fisheries Centre at the Anna Cantafora tasting commission. Federico Santamaria institute for environmental protection University of British Columbia, Canada FFoundation’soundation’s wworkork fforor and research), Italy Veterinarians Without Borders, Italy André Faria Almeida jams and preserves producer, Cooperativa Il Teccio, Italy Giuseppe Piergallini mmanyany yyearsears iinn vvariousarious Nicoletta Colombo agronomist, expert in natural coffee, Massimo Bernacchini marine biologist, Italy Brazil Andrea Trinci expert in fi sh processing with the ccountriesountries aaroundround tthehe Allevamento Etico (Ethical Breeding), Chedly Rais Italy owner of Trinci, artisanal coffee and Orbetello lagoon fi shing cooperative, Gabriella Baiguera cacao roaster, Italy Italy president of Okianos, Tunisia wworld,orld, wwhilehile oothersthers ffocusocus Andrea Gavinelli author, Slow Food lecturer on coffee, Nadia Repetto head of EU Animal Welfare Unit, Italy Federico Brunelli oonn ttheirheir ownown ccountry.ountry. marine biologist, Italy Brussels, Belgium Diet and Nutrition researcher with the interdepartmental Antonio Barbera center for environmental sciences Giulio Tepedino Mara Miele member of CSC Graciela Di Benedetto research at the University of Bologna, lecturer and researcher at UNSTA, veterinarian, assistant director lecturer at the University of Cardiff, Caffè Speciali Certifi cati), Italy Italy San Miguel de Tucumán, Brazil of Eurofi shmarket, Italy Wales Alessio Baschieri Angelo Cau Andrea Pezzana Valentina Tepedino expert in coffee production chain and Annamaria Pisapia director of dietetics and nutrition, San lecturer in marine biology at the veterinarian, director of Eurofi shmarket, director of the Italian branch of Slow Food lecturer on coffee, Italy Giovanni Bosco hospital, Turin, Italy University of Cagliari, Italy Italy

88 89 John Volpe Mame Penda Diouf Paola Migliorini Georges Seka Seka development of Cuore Bio sales Lecturer and director at School of agronomist, Senegal lecturer at the University of agronomist, Côte d’Ivoire outlets, Italy Legal Advisors Environmental Studies at the University Gastronomic Sciences, Pollenzo, Italy of Victoria, Canada Modou Mbaye Kolotioloma Soro Diego Pagani Gabriele Borasi agronomist, Senegal Fred Msiska agronomist, Côte d’Ivoire beekeeper, president of CONAPI, Italy Italian and European agent for brands Oksana Vyalova horticulture expert, Malawi and logos, responsible for managing Biologist, expert in fi shery resources at Lhoussaine El Rhaffari Francesco Sottile Francesco Panella president of UNAAPI (national union the Slow Food Italy brands, Italy the Institute of Biology of the Northern expert and lecturer Edward Mukiibi lecturer at the Department of agronomist and Thousand Gardens Arboriculture, University of Palermo, of Italian beekeepers’ associations) Seas of Sevastopol, Ukraine at the University of Errachidia, Morocco Gianluigi Borghero coordinator, Uganda Evans Mungai Italy Lucia Piana lawyer Sara El Sayed agronomist, Kenya GyeongSik Yang biologist and quality expert, Italy researcher at Jeju Biodiversity biologist and permaculture expert, Jorge Sousa agronomist, Mozambique Emanuele Di Caro Research Institute, South Korea Egypt Israel Mwasha Alessandro Piemontesi lawyer, Italy agronomist, Tanzania Patrizia Spigno beekeeper, Italy Ivo Zoccarato Aziz El Yamlahi Davide Mondin agronomist, Italy lecturer at the Department agricultural engineer, couscous expert, Mamina Ndiaye Dario Pozzolo expert in brand regulations and agronomist, Senegal of Zootechnical Sciences, Morocco Joseph Tholley beekeeper, Italy designations for the food and University of Turin, Italy agronomist and lecturer at the agricultural sector, Italy Patrice Ekoka Mame Malick Ndiaye Jerônimo Vilas-Bôas agricultural engineer, Cameroon agronomist, Senegal University of Makeni, Sierra Leone Fruit and Vegetables stingless bee expert, Brazil Livestock Breeds, Cheese, Babacar Fall Badeux Tchilalwira Ngulwe Musa Tholley Quintino Alves agronomist, Senegal expert, Democratic Republic of Congo agronomist, Sierra Leone Hygiene and Food Safety Meat, Wool agronomist, Guinea-Bissau Francesco Garbati Pegna Hellen Nguya Liliana Marcela Vargas Vazquez Regulations Anna Acciaioli lecturer at the Department of Ibrahim Bamba expert in agricultural mechanization agronomist, Tanzania agronomist, Colombia Gianfranco Corgiat Zootechnical Sciences, University of agronomist, Côte d’Ivoire in tropical and sub-tropical countries Mudjabako Nyamabo Ferdinand Wafula public health offi cial, Piedmont Florence, Italy and researcher at the Department of agronomist, agronomist, Kenya Regional Authority, Italy Carlo Bazzocchi Agricultural and Forestry Engineering at Democratic Republic of Congo Paolo Boni agronomist, Italy the University of Florence, Italy Jack Wafula Clelia Lombardi director of the Lombardy and Emilia- Roger Bello Priscillah Nzamalu agronomist, Kenya head of training at the Turin Chamber Romagna experimental livestock Ezio Giraudo of Commerce Chemical Laboratory, agricultural engineer, Cameroon agronomist, Kenya research institute, Italy agronomist, Italy Aurelia Weintz Italy permaculture expert, Egypt Zineb Benrahmoune Moussa Ouedraogo Salvo Bordonaro Diery Gueye Paola Rebufatti lecturer at the Department of Animal botanist, Morocco agronomist and Slow Food Gardens Yeo Yacouba agronomist, Senegal coordinator, Burkina Faso expert in labeling at the Turin Chamber Zoology, University of Catania, Italy agronomy expert and coordinator of Commerce Chemical Laboratory, Camille Botembe Botulu Emile Houngbo of the Coopérative des Producteurs Sergio Capaldo agronomist, Democratic Kleber Pettan Italy agroeconomist, Benin expert with the NGO GTZ, Peru Agricoles de Bondoukou, Côte d’Ivoire veterinarian and coordinator of the Republic of Congo livestock Presidia, Italy Mohamed Yusuf Husein Sithandiwe Yeni International Development Titus Bwitu Kimolo Leandro Pinto Junior agronomist, Somalia agronomist and director of the agroecology educator, South Africa Enrico Carrera agronomist, Tanzania Egidio Dansero poultry veterinarian, Italy Yakub Isbat Khan Cooperativa Agro-pecuaria de Jovens Celeste Elias Zunguza lecturer in the Department of Culture, Quadros, Guinea-Bissau Marin Cagalj agronomist, Tanzania expert and offi cial at the Mozambican Politics and Society at the University Augusto Cattaneo agronomist, Croatia Agriculture Ministry, Mozambique of Turin, Italy food technologist, Italy Samuel Karanja Muhunyu Cristiana Peano Ahmed Sekou Tidiane Camara agronomist, Kenya lecturer at the Department of Carlo Semita Michele Corti agricultural engineer and Slow Food Arboriculture, University of Turin, Italy Honey researcher in the Department of Earth lecturer in zootechnical systems and Lambert Kra Kouassi Sciences at the at the University of Gardens coordinator, Mali Arisaina Razafi ndralambo mountain herding at the University agronomist, Côte d’Ivoire Moreno Borghesi Turin, Italy of Milan and vice-president of the agronomist, Madagascar Michel Chauvet beekeeper, CONAPI, Italy Formaggi Sotto il Cielo association agronomist and ethnobotanist, Achi Loya Nadia Tecco (ANFOSC), Italy agronomist, Côte d’Ivoire Sophie Salamata Sedgho Celso Braglia expert in decentralized cooperation research engineer at INRA (French expert and Slow Food Gardens member of the Modena per gli Altri Mauro Cravero national institute for agricultural Jean Baptiste Maganga coordinator, Burkina Faso non-profi t association, Italy research), Montpellier, France Land Grabbing veterinarian with the Piedmont Munyambala Gowsou Sambou Luciano Cavazzoni Regional Authority public health agronomist, Jorge Da Silva agronomist, Senegal president of Alce Nero and Melizia, Italy Alfredo Bini department, Italy agronomist, Guinea-Bissau Democratic Republic of Congo photographer e documentary Armando Sampa Cecilia Costa fi lmmaker Emma Della Torre Ababacar Sy Diallo Tichafa Makovere Shumba agronomist, Guinea-Bissau researcher at CRA (Commission for representative for textile materials at agronomist, Senegal permaculture expert and Slow Food Research in Agriculture), Italy Stefano Liberti the Biella Wool Company consortium, Gardens coordinator, Ethiopia Federico Santamaria journalist and writer, Italy Italy Mamadou Mbaye Diallo coordinator of the Dried Chestnut Raffaele Dall’Olio agronomist, Senegal Cristina Mallor Gimenez Presidium, Italy researcher at CRA, Italy Antonio Onorati Carmine De Luca researcher at the Centro de university lecturer and international representative for textile materials at Mamadou Lamine Diatta Investigación y Tecnología Dib Sarr Marco Lodesani expert on agricultural and food policy, the Biella Wool Company consortium, agronomist, Senegal Agroalimentaria de Aragón, Spain agronomist, Senegal researcher at CRA, Italy Italy Italy Mamadou Diop Babacar Meissa Faye Ibrahima Seck Walter Martini Franca Roiatti Marie de Metz Noblat agronomist, Senegal agronomist, Senegal agronomist, Senegal responsible for the technical journalist and writer, Italy expert consultant for cheese sales,

90 91 France Alceo Orsini extra-virgin olive oils, Italy agronomist, Italy Cristiano De Riccardis Eric Vassallo tthehe SSlowlow FoodFood FoundationFoundation camecame aboutabout duringduring a smallsmall conventionconvention inin SanSan Gimi-Gimi- expert in sensorial analysis, specialized Franco Ottaviani taster and Slow Food lecturer, Italy in dairy and olive oil, Italy lecturer in food microbiology at the ggnano,nano, IItalytaly inin 2013.2013. Indaco2Indaco2 hadhad justjust beenbeen formedformed asas a spin-offspin-off fromfrom thethe Uni-Uni- University of Turin, Asti campus, Italy Giuseppe Zeppa Francesca De Trana researcher at the Faculty of Agriculture, vversityersity ooff SSienaiena wwithith tthehe ggoaloal ofof bringingbringing thethe know-howknow-how wewe hadhad gainedgained outout ofof veterinarian Giuseppe Quaranta University of Turin, Italy lecturer in veterinary science at the tthehe wworldorld ofof academiaacademia andand usingusing itit asas tooltool inin thethe environmentalenvironmental planningplanning andand Andrea Dominici University of Turin, Italy veterinarian with AVEC-PVS, veterinary Import-Export of Products ddevelopmentevelopment ooff ffoodood ssupplyupply cchains.hains. IInn eessence,ssence, tthroughhrough tthehe ccalculationalculation ooff vvariousarious association for cooperation with Elio Ragazzoni developing countries, Italy Stefano Garelli iindicators,ndicators, iitt iiss ppossibleossible ttoo ttracerace tthehe eenvironmentalnvironmental pprofirofi llee ooff ffoodood pproductsroducts oonn tthehe board member of ONAF, the Italian commercial consultant for CEIP (Centre national association of cheese tasters, for the Internationalization of Sergio Foglia Taverna Italy bbasisasis ofof reliablereliable measures.measures. ThatThat isis toto say,say, therethere isis quantitativequantitative informationinformation thatthat production director for Lanifi cio Piedmont), Italy Fratelli Piacenza, Italy Roberto Rubino ccanan bbee uusedsed ttoo ssupportupport a qqualitativeualitative aaccountccount ((oror nnarrative)arrative) oonn tthehe ssustainabilityustainability researcher at CRA (Commission Rice and Cereals ooff tthehe pproductionroduction processes.processes. Riccardo Fortina on Agricultural Research), Italy lecturer at the Department of Ferdinando Marino Zootechnical Sciences, University of Massimo Spigaroli artisan miller, Mulino Marino, Italy Turin and president of RARE (Italian producer and president of the Zibello WWee jumpedjumped aatt tthehe oopportunitypportunity ttoo ccollaborateollaborate oonn tthehe NNarrativearrative LLabelabel pprojectroject wwithith association for endangered native Culatello Consortium, Italy Piero Rondolino breeds), Italy rice producer, Italy tthehe SlowSlow FoodFood PresidiaPresidia and,and, atat fi rrst,st, wwee ddidid nnotot eexpectxpect ssuchuch sstrikingtriking rresultsesults Sonja Srbinovska Gianpaolo Gaiarin lectuer at Saints Cyril and Methodius Rodrigo, Castilho Senna rrightight fromfrom thethe start.start. TheThe indicatorsindicators thatthat wewe havehave calculated,calculated, likelike a product’sproduct’s cheese production expert and quality University of Skopje, Macedonia engineert, Brazil and technical assistance coordinator ccarbonarbon footprintfootprint (or(or thethe totalitytotality ofof greenhousegreenhouse gassesgasses thatthat areare emittedemitted intointo thethe for the TrentinGrana consortium, Italy Yurij Stolpovskij Antonio Tinarelli Geneticist, lecturer at Vavilov Institute geneticist and rice expert, Italy aatmospheretmosphere duringduring thethe lifelife cyclecycle ofof anyany givengiven product)product) havehave shownshown thatthat PresidiaPresidia Armando Gambera of General Genetics, Moscow, Russia pproductsroducts cclearlylearly sshowhow a llevelevel ooff ccompatibilityompatibility wwithith eenvironmentalnvironmental rresourcesesources tthathat journalist, food and wine writer and Salt member of ONAF, the Italian national Guido Tallone iiss decidedlydecidedly bbetteretter tthanhan conventional,conventional, iintensiventensive pproductions.roductions. TThishis iiss inin additionaddition association of cheese tasters, Italy director of the cheese, milk and Olivier Pereon agricultural technology institute in ttoo tthehe aaddeddded vvaluealue tthathat tthesehese pproductsroducts bbringring ttoo ttheirheir hhistoricalistorical pproductionroduction aareas.reas. Fernando García-Dory Moretta, Italy artisanal salt pan expert, France Expert in pastoralism BBasically,asically, cconsumingonsuming pproductsroducts ffromrom tthehe PPresidia,residia, llikeike mmeatseats aandnd ccheeses,heeses, iiss a Nigel Thompson Wine Aldo Grasselli wool expert and president of the Biella ggoodood ideaidea notnot onlyonly forfor theirtheir qualityquality andand taste,taste, butbut alsoalso becausebecause theythey areare pro-pro- president of the Italian society Wool Company consortium, Italy Giorgi Barisashvili for preventative medicine, Italy enologist, Georgia dduceduced inin suchsuch a wayway asas toto avoidavoid a levellevel ofof environmentalenvironmental impactimpact thatthat doesdoes notnot Ruslan Torosyan Patrizia Maggia food technologist and affi neur, Armenia Michele Fino aallowllow fforor mmisunderstandingisunderstanding tthehe ssustainabilityustainability ooff tthehe vvariousarious pproductionroduction mmethods.ethods. director of the Biella-Agenzia Lane Italy expert in EU legislation, lecturer in Kandinskij center for applied arts, Italy Albéric Valais European law at the University of director of UPRA (Unité de Sélection Paul Le Mens et de Promotion des Races Animales), Gastronomic Sciences, Italy OOurur ccollaborationollaboration wwithith SSlowlow FFoodood ccontinuesontinues ttoo bbee a rrichich oopportunitypportunity fforor ggrowth,rowth, food science engineer and professor Rouge des Prés, France of sensory analysis at the University of Marc Parcé aandnd wewe hopehope toto havehave broughtbrought aaboutbout aanothernother ssignifiignifi ccantant wwitnessitness wwithith oourur wwork:ork: a Wine, Suze la Rousse, France president of the national association of Oil vignerons and Rancio Sec producer, ddemonstrationemonstration tthathat ccontributesontributes ttoo cconsolidatingonsolidating tthehe iimportancemportance ooff mmoreore iinformednformed Renzo Malvezzi France director of the Pistoia provincial Stefano Asaro ffoodood choiceschoices andand thethe valuevalue ofof biodiversitybiodiversity andand thethe resourcesresources ofof ourour territories.territories. breeders’ association, Italy taster for Slow Food Editore’s guide to Gian Piero Romana extra-virgin olive oils, Italy agronomist, Italy WWithith oourur lleadereader EEnzonzo TTiezzi,iezzi, a pphysicalhysical cchemisthemist ffromrom SSienaiena ((1938-2010),1938-2010), wwee Massimo Mercandino veterinarian with AVEC-PVS, veterinary Franco Boeri Mario Ronco wwhole-heartedlyhole-heartedly eembracembrace tthehe ttheoryheory tthat:hat: ““InIn tthehe ppastast tthehe oonlynly iimportantmportant tthingshings association for cooperation with extra-virgin olive oil producer, Italy enologist, Italy wwereere growth,growth, thethe economy,economy, andand socialsocial questions.questions. NowNow wewe needneed ethics,ethics, aesthet-aesthet- developing countries, Italy Raphaël Colicci Marco Simonit iics,cs, bbeauty…andeauty…and ccommonommon ggoods.oods. NNowow wwee mmustust fi nndd tthathat wwhichhich iiss ggoodood aandnd tthathat Mitzy Mauthe Von Degerfeld olive grower, France grape processing expert, Italy lecturer at the Faculty of Veterinary wwhichhich iiss bbeautiful.eautiful. Medicine, University of Turin, Italy Nino Pascale Giampaolo Sirch taster for Slow Food Editore’s guide to grape processing expert, Italy Mauro Negro extra-virgin olive oils, Italy The research team of Indaco2, spin-off of the University of Siena veterinarian with the Mondovì local Marco Stefanini health authority, Italy Meri Renzoni enologist with the Cammino Autoctuve taster and leader of the Slow Food association, Italy Luca Nicolandi Fermano Convivium, Italy veterinarian with AVEC-PVS, veterinary association for cooperation with Diego Soracco developing countries, Italy editor of Slow Food Editore’s guide to OOurur collaborationcollaboration withwith

92 93 TThehe ccollaborationollaboration wwithith SSlowlow FFoodood aandnd tthehe FFoundationoundation aaddeddded aann iimportantmportant eele-le- mmentent toto whatwhat wewe werewere alreadyalready doingdoing withwith thethe GeoGeo program.program. I’mI’m convincedconvinced thatthat ttelevisionelevision iiss aann iimportantmportant ccommunicationommunication ttool:ool: IIff tthehe mmessageessage iiss cclearlear aandnd ssimple,imple, tthenhen iitt cancan bebe hhighlyighly effectiveeffective andand reachreach a widerwider numbernumber ofof people.people. DDuringuring mymy televisiontelevision careercareer I hadhad alreadyalready comecome acrossacross manymany small-scalesmall-scale pro-pro- dducers.ucers. WWithith SSlowlow FFood,ood, hhowever,owever, I wwasas aableble ttoo ttravelravel ttoo mmeeteet mmanyany ssmall-scalemall-scale aagriculturalgricultural entrepreneursentrepreneurs wwhoho areare challengingchallenging thethe lawslaws ofof thethe marketmarket andand dar-dar- © SSlowlow FoodFood ArchivesArchives iingng toto resist.resist. I’mI’m veryvery happyhappy toto havehave hostedhosted thethe SlowSlow FoodFood PresidiaPresidia inin thethe studiostudio aandnd II’m’m pproudroud ooff bbeingeing aableble ttoo eexplainxplain tthathat iiff a pproductroduct ddisappears,isappears, ssoo ttoooo ddoo tthehe ccultureulture aandnd identityidentity ooff itsits placeplace ofof origin.origin. I thinkthink thatthat thisthis isis justjust thethe startstart ofof thethe jjourney,ourney, teachingteaching cconsumersonsumers hhowow ttoo ppayay aattentionttention ttoo wwhathat ttheyhey eeat,at, tthehe ddiffer-iffer- eencence bbetweenetween oonene pproductionroduction mmethodethod aandnd aanother.nother. I ffoundound tthehe wwholehole eexperiencexperience Writers, Journalists, vveryery mmoving.oving. I mmetet FFloriano,loriano, fforor eexample,xample, a mmountainountain bbeekeeper.eekeeper. HHee ccameame ttoo tthehe sstudiotudio withwith hishis hives,hives, hishis beesbees andand hishis honeyshoneys andand hehe explainedexplained toto usus thatthat inin thethe Photographers and ssummerummer hhee llivesives iinn a huthut inin thethe mountains,mountains, andand thatthat hehe movesmoves hishis beesbees fromfrom oneone sslopelope ttoo another.another. I metmet thethe producersproducers ofof CaremaCarema Nebbiolo,Nebbiolo, a PiedmontesePiedmontese winewine wwhosehose ggrapesrapes ggrowrow onon drystonedrystone terracesterraces cutcut intointo thethe mountain.mountain. I hostedhosted a pro-pro- Filmmakers dducerucer ffromrom Campotosto,Campotosto, inin Abruzzo,Abruzzo, whowho makesmakes extraordinaryextraordinary curedcured meatsmeats byby IInn 22014,014, IItaliantalian ttelevisionelevision hhand,and, asas wellwell asas cheesescheeses mmoldedolded iinn bbaskets.askets. IInn tthemhem I sawsaw thethe workwork ofof humanshumans aaudiencesudiences wwereere iintroducedntroduced pplayinglaying tributetribute toto thethe land,land, moldingmolding itit whilewhile stillstill respectingrespecting naturenature andand theirtheir ttoo tthehe SSlowlow FFoodood PPresidiaresidia llocalocal area.area. I sawsaw communitiescommunities ffarar ffromrom tthehe sstandardizationtandardization aandnd tthehe ccrisisrisis tthathat wwhenhen sscreenwritercreenwriter andand ddominateominate oourur ttime.ime.

ppresenterresenter SSvevaveva SSagramolaagramola Sveva Sagramola, screenwriter and television presenter ttookook tthemhem oonn a jjourneyourney ttoo

ddiscoveriscover ffoodood bbiodiversityiodiversity In 2014, Oliviero Toscani turned his lens on the Presidia, photographing the tthroughhrough tthehe SSlowlow FFoodood foods protected by Slow Food around the world. Throughout October, these PPresidiaresidia pproducersroducers aass images—along with those of the faces of people he met during his many travels—were exhibited in Piazza Carignano in Turin. During the Salone del ppartart ooff a ssegmentegment oonn tthehe Gusto and Terra Madre, Toscani photographed delegates from the network RRaiai pprogramrogram GGeo.eo. HHigh-igh- in the Ark of Taste space. mmountainountain hhoneys,oneys, rraw-milkaw-milk ccheeses,heeses, aartisanalrtisanal fi sshing,hing, II’m’m hhappyappy toto havehave gonegone toto TerraTerra Madre.Madre. ItIt waswas excitingexciting andand defidefi nnitelyitely a ggreatreat ccoffeeoffee aandnd ccacaoacao wwereere eexperience.xperience. SSlowlow FFoodood hashas donedone anan incredibleincredible job,job, devotingdevoting itselfitself toto a newnew foodfood eexplored,xplored, aandnd tthroughhrough tthehe ccultureulture tthathat respectsrespects tthehe originaloriginal productsproducts andand thethe environmentenvironment aroundaround them.them. sstoriestories ooff tthehe pproducers,roducers, WWee havehave toto startstart fromfrom here,here, oorr rrather,ather, sstarttart aagain.gain. BBecauseecause iinn tthehe ppast,ast, iinn oourur GGeoeo iintroducedntroduced SSlowlow FFood’sood’s ggrandparents’randparents’ time,time, wasn’twasn’t everythingeverything SlowSlow Food?Food? mmodelodel fforor aagriculturegriculture aandnd ffoodood pproduction.roduction. Oliviero Toscani, photographer © RRaiai AArchivesrchives 94 95 Apilombardia [email protected] [email protected] Voghera, Pavia, Italy www.patriarchinatura.it tel. +39 383 43858 Association Chigata [email protected] Korhogo, Côte d’Ivoire Associazione Ram www.mielidItaly.it tel. +225 07321781 San Rocco di Camogli, Italy [email protected] tel. +39 185 799087 Apinovena – Asociación [email protected] Apicultores de la IX Región Association la Saisonnière www.associazioneram.it Temuco, Chile Ouagadougou, Burkina Faso tel. +56 045881454 tel. +226 70 26 84 17 Associazione Sole Onlus [email protected] [email protected] Italy [email protected] Aprozoo Calabria Association Asvt Dollebou www.soleonlus.org www.aprozoocalabria.it Ouagadougou and Garango Burkina Faso AVEC – Veterinary association Arche Austria tel. +226 50436421 for cooperation with developing St. Leonhard/Freistadt, Austria [email protected] countries tel. +43 664 5192286 Donnas, Aosta, Italy offi [email protected] Association Fleur de tel. +39 161 433492 www.arche-austria.at Centrafrique [email protected] Bangui, Central African Republic www.avec-pvs.org Arche Noah [email protected] Schloß Schiltern, Austria Azerbaijan Society for the Contacts Association Ibn al Baytar Protection of Animals tel. +43 27348626 [email protected] Rabat, Morocco Baku, Azerbaijan www.arche-noah.at tel. + 212 37 711692 www.azspa.az [email protected] Arrapitz [email protected] Atco – Asesoría técnica en Saint-Palais, France cultivos orgánicos tel. +05 59654602 Association Le Bon Samaritain Villahermosa, Tabasco, Mexico Ouagadougou, Burkina Faso tel. +52 99 33503599 Alternativas y Procesos de IInn iitsts tenten yyearsears Associations [email protected] tel. +226 70751168 [email protected] Participación Social www.hemen-herrikoa.org [email protected] ooff aactivityctivity tthehe SSlowlow ABS - Association pour Tehuacán, Puebla, Mexico ATI – Asociación de Trabajo tel. +52 2383 712295 Association Maya le développement rural Aspromiele Interdisciplinario FFoodood FFoundationoundation fforor www.alternativas.org.mx Bobo Dioulasso, Burkina Faso Bogotá, Colombia Natitingou, Benin Association of Piedmont honey tel. +226 76622789 tel. +57 2840047 BBiodiversityiodiversity hhasas ccreatedreated [email protected] producers American Grassfed Association www.ati.org.co Turin – Alessandria, Italy [email protected] a wwide-rangingide-ranging nnetworketwork ADECAR - Association de Denver, USA [email protected] tel. +39 131 250368 AVD - Association des développement Environnement et [email protected] Association Yeelen ooff ccollaboratorsollaborators – Bamakò – Missira, Mali Volontaires du Développement communication American Livestock Breed www.mielidItaly.it/aspromiele tel. +223 221 3082 Durable Nouakchott, Mauritania Conservancy iinstitutions,nstitutions, universities,universities, Cotonou, Benin tel. +222 36608162 - 22308162 Pittsboro, North Carolina, USA Associação de Defesa do Associazione Cammino tel + 229 95 84 23 15 aassociations,ssociations, rresearchesearch tel. +1 919 5425704 Património de Mértola Autoctuve [email protected] AKKOR – Russian association www.albc-USA.org Mértola, Portugal Provinces of Grosseto and Livorno, Italy www.avd-monde.org ccenters,enters, pproducers’roducers’ of agricultural businesses and tel. +351 286610000 cooperatives Anacafè tel. +39 564 407323 [email protected] www.autoctuve.it Azerbaijan Society for the aassociations,ssociations, NNGOsGOs – Vologda, Russia Guatemala City, Guatemala www.adpm.pt [email protected] Protection of Animals wwhosehose aassistancessistance hhasas [email protected] Associazione Donne del Vino www.akkor.ru www.anacafe.org Baku, Azerbaijan Associació d’Amics de l’Olivera del Piemonte www.azspa.az bbeeneen essentialessential iinn ssettingetting Castelló, Spain Nizza Monferrato, Italy AIAB ANAMURI – Asociación tel. +34 964 503250 Italian association for organic tel. +39 141 793076 Bio Austria uupp aandnd ddevelopingeveloping Nacional de Mujeres Rurales [email protected] agriculture www.ledonnedelvino.piemonte.it Vienna, Austria e Indígenas www.amicsolivera.com hhundredsundreds ooff pprojectsrojects Rome, Italy www.anamuri.cl tel. +43 0 1 4037050 tel. +39 06 45437485/6/7 Associazione Museo offi [email protected] Asociación Civil Mano a Mano aaroundround tthehe wworld.orld. [email protected] – www.aiab.it Antrocom Campania ONLUS Onsernonese www.bio-austria.at Anthropological research association Intercambio Agroecológico Valle Onsernone, Switzerland AJEDD - Association de jeunes Naples, Italy Mérida, Venezuela tel. +41 91 7806036 Bio-KG - Federation of Organic environnementalistes [email protected] tel. +58 416 1342705 [email protected] Development Cotonou, Benin www.campania.antrocom.org [email protected] www.onsernone.ch/museo_ Bishkek, Kyrgyzstan [email protected] www.consumirdeotromodo.wordpress.com onsernonese.htm tel. + 996 312365572 Anpe Perù [email protected] Allevamento Etico Lima, Peru Asociación Cubana de Associazione Patriarchi www.organic.kg Italy tel. +51 14724828 Producción Animal della Natura in Italia [email protected] [email protected] Havana, Cuba Forlì, Italy Bioversity International www.allevamento-etico.eu www.anpeperu.org tel. +53 78337802/8301464 tel. +39 348 7334726 Maccarese, Rome, Italy

96 97 tel +39 0661181 Cooperativa Agro-Pecuária Sénégal Icelandic society for goat Association Tbilisi, Georgia [email protected] de Jovens Quadros (COAJOQ) Dakar, Senegal breeding Hoehne, Colorado, USA tel. +995 944841 www.biodiversityinternational.org Canchungo, Bissau, Guinea-Bissau tel. +221 832 11 00 Geitfjárræktarfélag Islands, Iceland tel. +1 7198467311 [email protected] [email protected] [email protected] [email protected] Raft Alliance Centro Universitario www.navajo-churrosheep.com Flagstaff, USA Cooperazione Internazionale CSC – Consorzio caffè speciali FONG - Farmers Organization Idoki www.raftalliance.org Parma, Italy certifi cati Network in Ghana Ostabat-Asme, France Norsk Gardsost tel. +39 0521906004 Livorno, Italy Accra, Ghana tel. +33 5559372397 Rennebu, Norway Raw Milk Cheesemakers [email protected] tel. +39 0586 407321 www.fongh.org [email protected] [email protected] Association www.cooperazione.unipr.it [email protected] www.producteurs-fermiers-pays- www.gardsost.no USA www.caffespeciali.com Grupo Social FEPP - Fondo basque.fr www.rawmilkcheese.org Chefs Collaborative Ecuatoriano Populorum OCFCU - Oromia Coffee Boston, Massachusetts, USA Darab Cooperative Progressio Indigenous Partnership for Farmers Cooperative Union Red de Guardianes de Semillas tel. +1 617 2365200 Merka, Somalia Quito, Ecuador Agrobiodiversity and Food Addis Abeba, Ethiopia del Ecuador [email protected] [email protected] tel. +593 2520408 Sovereignty tel. +251 114450489 Tumbaco, Ecuador tel. +593 0997742500 www.chefscollaborative.org [email protected] Maccarese, Rome, Italy [email protected] DEC – Développement tel. +39 06 6118272 www.oromiacoffeeunion.org [email protected] ChocoTogo Environnement Conseil GVC www.agrobiodiversityplatform.org Kpalimé, Togo RED - Réseau Ethique et Antananarivo, Madagascar Bologna, Italy ONAF tel. +228 92545548 tel. +261 202255344 tel. +39 051585604 Institut de Recherche et de National association of cheese tasters Développement [email protected] Grinzane Cavour, Italy [email protected] [email protected] Promotion des Alternatives en Cotonou, Benin tel. +39 0173 231108 tel. +229 97548810 www.gvc-italia.org Développement (IRPAD) Comida Lenta Diné bé Iinà – The Navajo Bamako, Mali [email protected] [email protected] Puebla, Mexico Lifeway tel. +223 20238920 www.onaf.it tel. +52 2227682103 Handicraft Chamber of Crimea Window Rock, Arizona, USA www.irpadafrique.org Republican Public Union Club [email protected] Simferopol, Ukraine Organic Federation of Ukraine tel. +1 9283490104 tel. +38 652547348 Belarussian Bees Kiev, Ukraine www.navajolifeway.org [email protected] Instituto Hondureño del Café Minsk, Belarus Community Alliance with Family tel. +38 444255525 www.new.bees.by www.handicraft.crimea.ua (IHCAFÈ) Farmers (CAFF) ECASARD - Ecumenical Santa Rosa de Copan, Honduras [email protected] Davis, California, USA www.organic.com.ua Association for Sustainable Hergla Al Mustakbil tel. +54 6620209 Samiid Riikkasearvi tel. +1 5307568518 The Saami Association of Sweden Agriculture and Rural Hergla, Tunisia [email protected] [email protected] – www.caff.org O.R.So. Società Cooperativa Umeå, Sweden [email protected] Development Sociale [email protected] Madina-Accra, Ghana Local Harvest CONAPI – Italian consortium Hergla Film Festival Association Santa Cruz, California, USA Turin, Italy tel. +233 (0)21 502673 tel. +39 011 3853400 Seed Savers Exchange Hergla, Tunisia tel. +1 8314758150 of beekeepers and organic [email protected] [email protected] Decorah, Iowa, USA tel. 21697125460 www.localharvest.org producers www.ecasard.org www.cooperativaorso.it tel. +1 563 3825990 [email protected] Monterenzio, Bologna, Italy Ljubitovica Šarac Garlic www.seedsavers.org tel. +39 051 920283 Eldrimner Producers’ Association Osservatorio Balcani e Caucaso [email protected] Swedish national center for artisanal HISA - Hope Initiatives Namibia Ljubitovica, Croatia Rovereto, Italy Semperviva Organization www.mediterrabio.com food production Windhoek, Namibia tel. +385 989665016 tel. +39 0464424230 Blagoevgrad, Bulgaria Rösta, Sweden tel +264 61247454 www.balcanicaucaso.org tel. +359 888 788121 Confédération Nationale tel. +46 063 146033 [email protected] Maniparma [email protected] Kolo Harena Sahavanona [email protected] www.hisanamibia.org Parma per gli Altri www.semperviva.org www.eldrimner.com Parma, Italy Antananarivo, Madagascar Parma, Italy Hochstamm Suisse – Hautes tel. +39 0521.286889 tel. + 261 20 2234808 www.maniparma.org tel. +39 0521 236758 Siwa Community Development [email protected] Elkana Biological Farming Tiges Suisse [email protected] Environmental Conservation Association Association for the conservation Marketumbrella.org www.parmaperglialtri.it (SCDEC) Tbilisi, Georgia and support of orchards Consorzio Etimos New Orleans, USA Siwa Oasis, Egypt tel. +995 32 536487 Switzerland Padua, Italy tel. +1 504 8614485 Permaculture Trust of Botswana tel. +20 129081323 [email protected] tel. +49 0613369947 tel. +39 049 8755116–654191 [email protected] Ghanzi, Botswana [email protected] www.elkana.org.ge [email protected] [email protected] – www.etimos.it www.marketumbrella.org tel. +267 6597619 www.hochstamm-suisse.ch [email protected] Sopra i Ponti Ethiopian Coffee Roasters Coordination Nationale Modena per gli Altri (MOXA) Bologna, Italy des Organisations Paysannes Association Honduran Western Coffees Modena, Italy PFOPM – Platform for farming [email protected] du Mali (CNOP) Addis Abeba, Ethiopia (HWC) tel. +39 059 285208 organizations in Mali www.sopraiponti.org Bamako, Mali tel. +251 91 1517976 Santa Rosa de Copán, Honduras [email protected] Mali tel. +223 20286800 – +223 76170979 [email protected] tel. +49 0613369947 www.modenaperglialtri.org [email protected] STIPA – Sindacato de [email protected] www.honduranwesterncoffees.com pescadores artesanales del European Forum on Nature Native Seeds/Search Pont-Universel Archipiélago Juan Fernández Comitato Uni-Cuba e America Conservation and Pastoralism Jade/Syfi a Senegal Tucson, Arizona, USA Lomé, Togo Juan Fernandez, Chile Latina – University of Turin County Durham, UK Agence de presse et de tel. +1 520 6225561 tel. +41 0797881605 tel. +56 32 2751115 Turin, Italy [email protected] - www.efncp.org communication du monde rural [email protected] [email protected] [email protected] tel. +39 011 6704374 / 6704397 Dakar, Senegal www.nativeseeds.org www.pont-universel.com [email protected] Fenagie Pêche – Fédération tel. +221775379696 Terra del Terzo Mondo www.unito.it Nationale des GIE de Pêche du syfi [email protected] Navajo-Churro Sheep Qvevri Wine Association Treviso, Italy

98 99 www.terradelterzomondo.org tel. +39 283133228 ONLUS Community Transformation [email protected] [email protected] [email protected] Bologna, Italy Foundation Network www.lvia.it www.progettomondomlal.org The Cultural Conservancy tel. +39 051 520285 Kiwangala, Uganda San Francisco, USA ZAW – Zambia Alliance [email protected] tel. +256 481660301 Maendeleo Endelevu Action Promotion du Développement tel. +1 415 5616594 of Women www.cefaonlus.it +256 782920995 Program Communautaire (P.D.Co.) [email protected] Lusaka, Zambia [email protected] Molo, Kenya Bandiagara, Mali www.nativeland.org tel. +260 211260040 CET – Chiloé www.cotfone.org [email protected],meaprog@ tel. +223 2442111 [email protected] - www.zla.org.zm Chonchi Rural, Chiloé, Chile gmail.com [email protected] Tiniguena [email protected] www.maendeleoaction.wordpress.com Bissau, Guinea-Bissau Non-Governmental tel. +245 251907 – +245 6735111 CET Sur – Corporación de COSPE - Cooperazione per [email protected] Organizations (NGOs) Educación y Tecnología para el Sviluppo Paesi Emergenti Florence, Italy Manitese ACRA Desarrollo del Sur Tunisian Association Tomé, Chile tel. +39 055 473556 Ouagadougou, Burkina Faso Ouagadougou, Burkina Faso Rabat Malik Association of Macrobiotics tel. +56 45375421 www.cospe.org tel. +226 79004809 tel. +226 79004809 of Explorers Tunisi, Tunisia www.cetsur.org www.manitese.it/paese/burkina-faso www.acraccs.org Tashkent, Uzbekistan tel. +216 23581081 Development in Gardening tel. + 9987 277/9423 [email protected] Cied Peru (Centro de Atlanta, USA Mauritanie 2000 ACS – Associazione di [email protected] investigación, educación y [email protected] Nouakchott, Mauritania www.rabatmalik.freenet.uz Union Bretonne Pie Noir (UBPN) Cooperazione be Solidarietà desarrollo) www.reaplifedig.org tel. +222 5256128/5746850 Cooperation and solidarity association Quimper, France Lima, Peru [email protected] Réseau Cohérence – Cohérence Padua, Italy tel. 02 98 811648 tel. +51 14245634 Ethio Organic Seed Action tel. +39 049 8648774 pour un Développement Durable [email protected] www.ciedperu.org (EOSA) Mazao et Solidaire www.bretonnepienoir.com www.acs-Italy.it Addis Abeba, Ethiopia Kalemie, Katanga, Democratic Lorient, France tel. +251 11 5502288 Republic of the Congo CISV tel. +33 02 97849818 Verein für die Erhaltung und ADECO - Acção para o [email protected] tel.+243 824955456 Ouagadougou, Burkina Faso www.reseau-coherence.org Förderung alter Obstsorten Desenvolvimento e Educação tel +226 73549772 [email protected] Comunitária Grupul de Initiativa Radu Anton www.mazao.cd Association for the maintenance and [email protected] Cubasolar – Portal Cubano para support of traditional fruit varieties Namibe, Angola Roman la Promoción de las Fuentes Stuttgart, Germany tel. +244 923818894 Comitato Internazionale Bucharest, Romania Migrations & Développement tel. +49 0711 6333493 [email protected] tel. +40 21 3123835 Maroc Renovables de Energía y el per lo Sviluppo dei Popoli (CISP) Respeto Ambiental [email protected] Rome, Italy [email protected] Taroudannt, Morocco Havana, Cuba www.champagner-bratbirne.de Afrique Verte Mali tel. +39 06 3215498 www.targultaranului.ro tel. +212 028854947 tel. +53 76405260 / 2040010 / Bamako, Mali [email protected] [email protected] 2062061 Vereinigung Fränkischer tel. +223 2219760 www.sviluppodeipopoli.org Intercooperation – Delegation Grünkernerzeuger Boxberg e.V. [email protected] Madagascar Muindi – Semi di Sorriso ONLUS [email protected] Boxberg, Germany www.afriqueverte.org Compassion in World Farming Antananarivo, Madagascar Milan, Italy www.cubasolar.cu tel. +49 793190210 Godalming, UK tel. + 261 202261205/2233964 tel. + 39 02 72149040 [email protected] ANGAP – Association National tel. + 44 1483521953 [email protected] [email protected] Granello di Senape www.fraenkischer-gruenkern.de Gestion des Aires Protégées [email protected] www.intercooperation-mg.org www.muindionlus.org Bra, Italy Mananara, Madagascar www.ciwf.org.uk tel. +39 017244599 Veterinarians Without Borders tel. +261 033 1269260 IRPAA - Instituto Regional NECOFA [email protected] Padua, Italy Con i Bambini nel Bisogno da Pequena Agropecuária Kitale, Kenya www.granellodisenape.org tel. +39 049 8084195 Atelier Mar Turin, Italy Apropriada tel. +254 722647112 [email protected] Mindelo, Cape Verde www.conibambininelbisogno.org Juazeiro, Bahia, Brazil [email protected] Re.Te. www.veterinarisenzafrontiere.it tel +238 2328271 www.irpaa.org [email protected] Grugliasco, Italy [email protected] Conseil Regional des Unions du tel. +39 011 7707388/7707398 Viaggiare i Balcani www.ateliermar.wordpress.com Sahel Kulima Overseas [email protected] – www.reteong.org Trento, Italy Dori, Burkina Faso Organism for socio-economic Spilamberto, Modena, Italy tel. +39 3398084928 Ayuub Orphans tel. +226 40460137 development tel. +39 059 785425 RESEWO – Regent Estate www.viaggiareibalcani.it Merka, Somalia [email protected] Maputo, Mozambique www.overseas-onlus.org Senior Women’s Group [email protected] tel. +258 01430665/421622 Dar Es Salaam, Tanzania White Earth Land Recovery Cooperation Chambarak [email protected] Oxfam Italy [email protected] Project Bio Gardening Innovations Chambarak, Armenia Arezzo, Italy Callaway, Minnesota, USA Elnuni, Kenya [email protected] tel. +39 0575 401780 SAT – Sustainable Agriculture tel. +1 218 3752600 [email protected] Labata Fantalle www.oxfamItaly.org Tanzania www.nativeharvest.com www.biogardeninginnovations.weebly.com Corporación PBA Matahara, Ethiopia Morogoro, Tanzania Bogotá, Colombia tel. +251 911093985 Participatory Ecological Land tel. +255 754925560 WWF Italia Cadre D’appui Pour La tel. +57 12858688 [email protected] Use Management [email protected] - www.kilimo.org Rome, Italy Recherche Des Solutions www.corporacionpba.org www.labatafantalle.org Thika and Rongo, Kenya tel. +39 06 844971 Kinshasa, Democratic Republic [email protected] Smart Initiative [email protected] of Congo Cooperazione Paesi Emergenti LVIA – Associazione www.pelum.net Kitale, Kenya www.wwf.it tel. +243 811475777 Catania, Italy di solidarietà e cooperazione tel. +254720471715 www.cars-asbl.org internazionale Progetto Mondo MLAL [email protected] WWF Lombardia tel. +39 095317390 Cuneo, Italy Verona, Italy Milan, Italy CEFA – Il Seme della Solidarietà www.cope.it tel. +39 0171 696975 tel. +39 045 8102105 South-South International

100 101 Cooperation Hurden, Switzerland Zurich, Switzerland © PPaoloaolo DemetriDemetri Karat, Ethiopia tel. +41 55 4151111 tel. +41 44 3608800 [email protected] [email protected] – www.avina.net [email protected] – www.heks.ch www.cissong.org Diversidad y Desarrollo Kazakhstan Fermer Foundation Synchronicity Earth Bogotá, Colombia Almaty, Kazakhstan London, United Kingdom tel. +57 3133724572 [email protected] www.synchronicityearth.org [email protected] Kempen Heath Sheep Terre des Hommes Italy ONLUS Efi co Foundation Foundation Milan, Italy Antwerp, Belgium Heeze, Netherlands tel. +39 228970418 tel. +32 03 233 78 65 tel. +31 040 2240444 www.terredeshommes.it chantal.lhermite@efi cofoundation.org www.akdn.org www.efi cofoundation.org Univers Sel Navdanya Foundation Guérande, France FBU - Fundación Brethren y New Delhi, India tel. +33 02 40424213 Unida tel. +91 11 26535422/26968077 www.universsel.org Ecuador [email protected] tel. +593 22276061 www.navdanya.org VIS – Volontari Internazionali [email protected] per lo Sviluppo Open Society Foundations Rome, Italy Fondation du Sud New York, USA tel. +39 06516291 Agadir, Morocco tel. +212 5480600 www.volint.it tel. +212 05 28829480 www.soros.org [email protected] Voiala Madagascar www.fondationsud.org Pro Specie Rara Fianarantsoa, Madagascar Foundation for the socio-cultural and herifi [email protected] Fundación Gran Chaco genetic diversity of plants and animals Formosa, Argentina Aarau, Switzerland YARD – Youth Action for Rural tel. +54 3704420945 tel. +41 62 8320820 Development [email protected] [email protected] Thika, Kenya www.gran-chaco.com www.prospecierara.ch tel. +254 202020786 [email protected] Fundación para el Ambiente Public Found Bio-Muras Natural y el Desarollo – Bishkek, Kyrgyzstan Youth Governance and FundAndes tel.+996 312 463356 Environmental Program (YGEP) San Salvador de Jujuy, Argentina [email protected] tel. +54 388 4222896 tel. +254721283661 [email protected] Red de mujeres protectoras [email protected] www.condesan.org/jujuy/agr_fund.htm de la biodiversidad (Red Mubi) Coelemu, Bio Bio, Chile Women Development for Ford Foundation tel. +56 08 3991382 Science and Technology New York, USA [email protected] tel. +1 212 573 5000 Arusha, Tanzania [email protected] www.fordfoundation.org tel. +255 736502359 [email protected] René Moawad Foundation www.wodsta.org Fundación Tierra Viva Beirut, Lebanon Caracas, Venezuela tel. +961 1 613367/8/9 tel. +212 5766242 - 5761927 [email protected] Foundations [email protected] www.rmf.org.lb www.tierraviva.org Adept Foundation Stiftung Drittes Millennium Brasov, Romania Fundación Proteger Zurich, Switzerland tel. +40 722983 771 Santa Fé, Argentina tel. +41 044 2120001 [email protected] tel. +54 342 4558520 [email protected] [email protected] www.stiftung-drittes-millennium.com Aga Khan Foundation www.proteger.org.ar Geneva, Switzerland The Christensen Fund tel. +41 22 9097200 Fondazione Albero della Vita Palo Alto, USA Milan, Italy tel. +1 650 3238700 Agency of Development tel. +39 0290751517 [email protected] Initiatives [email protected] www.christensenfund.org Bishkek, Kyrgyzstan www.alberodellavita.org [email protected] - www.adi.kg The Iara Lee and Georg HEKS – Hilfswerk der Gund Foundation Avina Foundation Evangelischen Kirchen Schweiz Cleveland, USA

102 103 tel. +1 2162413114 www.sustainableharvest.com University of Catania University of Turin Ouagadougou, Burkina Faso (CRA) [email protected] Zootechnical Sciences Faculty Agriculture Faculty [email protected] Beekeeping and Sericulture Research www.gundfdn.org Universities Catania, Italy Grugliasco, Italy Unit tel. +39 095 234307 – www.unict.it tel. + 39 011 6708760/8761 Central Botanical Garden Bologna, Italy Trace Foundation American University of Beirut www.agraria.unito.it of the National Academy tel. +39 051 353103 University of Gastronomic New York, USA Beirut, Lebanon of Sciences www.inapicoltura.org tel. +1 2123677380 tel. +961 1 340460/350000 Sciences University of Turin Minsk, Belarus [email protected] www.aub.edu.lb Pollenzo, Italy Veterinary Medicine Faculty, Animal tel. +375 172841484 – [email protected] Consorzio Gian Pietro Ballatore www.trace.org tel. +39 0172 458511 Pathology Department per la Ricerca su Specifi ci Belarusian State University [email protected] – www.unisg.it Turin, Italy Centro de Estudios de Settore della Filiera Cerealicola tel. +39 011 6709049 Palermo, Italy of Culture and Arts University of Genoa Desarrollo Agrario y Rural veterinaria.campusnet.unito.it San José de Las Lajas, Cuba tel. +39 091 342953 Ethnography Department Architecture Faculty tel. +53 47 864840 www.ilgranoduro.it Minsk, Belarus Genoa, Italy tel. +375 (17) 2228306 [email protected] tel. +39 347 2483391 Indaco2 Fair Trade www.arch.unige.it www.infocedar.isch.edu.cu Bocconi School of Management www.cedar.cu Dipartimento di Scienze Fisiche della Alter Eco Terra e dell’Ambiente Non-Profi t and Cooperation Master University of Herat University of Turin Commerce Equitable University of Siena Division Agriculture Faculty Veterinary Medicine Faculty, Centre Culturel Tjibaou Paris, France Nouméa, New Caledonia Siena, Italy Milan, Italy Herat, Afghanistan Department of Animal production, tel. +331 01 47423220 tel. +39 577232012 tel. +39 02 58366605 / 58366606 www.hu.edu.af Epidemiology and Ecology www.adck.nc [email protected] [email protected] - www.indaco2.it [email protected] Turin, Italy www.altereco.com www.sdabocconi.it/npcoop University of Kabul tel. +39 011 6709924 Centro de Investigación en Medicina y Agroecológica Institut Européen d’Histoire et Agriculture Faculty veterinaria.campusnet.unito.it des Cultures de l’Alimentation Consorzio Fairtrade Italy George Brown College Kabul, Afghanistan Penco, Bío Bío, Chile Tours, France Padua, Italy Toronto, Canada www.ku.edu.af tel. +56 413188459 University of Venice www.iehca.eu tel. +39 049 8750823 www.georgebrown.ca Urban Planning Department [email protected] [email protected] www.cimasur.org University of Makeni Venice, Italy Institute of Biology of the www. fairtradeItaly.it Sait Polytechnic Makeni, Sierra Leone tel. +39 041 2571378 – www.iuav.it Calgary, Canada tel. +232 76 670769 Centro Miglioramento Ovino Southern Seas Cooperativa Sociale Pausa Café www.sait.ca +232 76 561803 University of Armenia Cairo Montenotte, Italy National Academy of Science of Ukraine Turin, Italy [email protected] Agriculture Faculty tel. +39 019 599767 Sevastopol, Ukraine tel. +39 011 19714278 Ss. Cyril and Methodius www.universityofmakeni.com Yerevan, Armenia [email protected] tel. + 380 692544110 [email protected] University www.armagrar-uni.am www.pausacafe.org Agricultural and Food Sciences Faculty University of Makerere Centro Sperimentale di [email protected] www.ibss.nas.gov.ua Skopje, Republic of Macedonia Agricultural Research Institute University of Acadia cinematografi a Scuola CTM Altromercato tel. +389 23115277 Kampala, Uganda Wolfville, Nova Scotia, Canada Nazionale di Cinema Instituto Morro da Cutia (IMCA) Verona, Italy tel. +256-772827710 www.acadiau.ca Animation Department Montenegro, Rio Grande do Sul, Brazil tel. +39 045 8008081 Turin Polytechnic [email protected] Chieri, Italy tel. 555136496087/555136492440 [email protected] Architecture Faculty www.muarik.mak.ac.ug University Guelph tel. +39 011 9473284 [email protected] www.altromercato.it Turin, Italy Guelph, Ontario, Canada www.csc–cinematografi a.it/animazione tel. +39 011 564 5901 – www.polito.it University of Milan www.uoguelph.ca Instituto Teko Arandu Equoqui Agriculture Faculty, Food Sciences CISAO Interdepartmental center São Paolo, Brazil Grinzane Cavour, Italy Université Européenne des and Technology Department University of Egerton for research and scientifi c tel. +39 333 8376577 tel. +55 11 59770000 Saveurs et des Senteurs Milan, Italy Egerton, Kenya collaboration with the countries [email protected] Forcalquier, France tel. +39 02 50316658 tel. +254 50211000 of the Sahel and West Africa www.equoqui.it tel. +33 0492725068 [email protected] Institute for Adriatic Crops [email protected] University of Turin [email protected] – www.uess.fr www.distam.unimi.it www.egerton.ac.ke and Karst Reclamation Libero Mondo Turin, Italy Croatia www.unito.it Cherasco, Italy Universidad de Concepción University of Palermo University of Wine tel. +385 21434444 tel. +39 0172 499169 Social Sciences Faculty Agriculture Faculty, Arboriculture www.krs.hr Suze la Rousse, France CSA – Centro Piemontese www.liberomondo.org Concepción, Chile Department tel. +33 0475972130 tel. +56 412204000 Palermo, Italy www.universite-du-vin.com di Studi Africani IPSAA Conte di Cavour Libera Terra www.socialesudec.cl tel. +39 091 7049000 Piedmontese center for African Studies Castelfranco Veneto, Treviso, Italy Palermo, Italy www.agrariaunipa.it Turin, Italy tel. +39 0423 490615 tel. +39 091 8577655 Universidad Nacional de Agraria Research Centers, tel. +39 011 4365006 [email protected] www.liberaterra.it La Molina University of Palermo Institutes and Schools [email protected] Lima, Peru Architecture Faculty www.csapiemonte.it Istituto Agronomico Mediterraneo Scambi Sostenibili tel. +51 993493472 Palermo, Italy Academy of Sciences – Vavilov (IAM) Palermo, Italy [email protected] tel. +39 091 6230663 Institute of General Genetics Conservatorio de la Cultura Valenzano, Bari, Italy tel. +39 348 8741515 www.lamolina.edu.pe www.architettura.unipa.it Comparative animal genetics Gastronómica Mexicana tel. +39 080 4606204 www.scambisostenibili.it laboratory Mexico City, Mexico www.iamb.it University of Buenos Aires University of Rabat Moscow, Russia tel. +52 56160951 Sustainable Harvest Agronomy Faculty Rabat–Chellah, Morocco www.vigg.ru www.ccgm.mx/CCGM/Intro.html Istituto Agronomico Portland, USA Buenos Aires, Argentina tel. +212 037 673318 per l’Oltremare (IAO) tel. +503 2351119 tel. +54 11 45248000 [email protected] Amicale des Forestières Consiglio per la Ricerca e la Florence, Italy [email protected] www.agro.uba.ar www.emi.ac.ma/univ–MdV du Burkina Faso Sperimentazione in Agricoltura tel. +39 05550611

104 105 iao@iao.fl orence.it University of Florence Polo Scientifi co Antananarivo, Madagascar Archipielago de San Andrés, Italian Cultural Institute www.brabant.nl www.iao.fl orence.it Sesto Fiorentino, Florence, Italy tel. +261 20 2241554/38 Providencia y Santa Catalina in Nairobi tel. +39 055 4574067/070 [email protected] Providencia, Colombia Nairobi, Kenya Secretaria Especial de Istituto di Ricovero e Cura a soifi @unifi .it – www.soihs.it www.parcs–madagascar.com/ tel. +57 8 514 8552 tel. +254 20 4451266 Desenvolvimento Econômico Carattere Scientifi co Materno- mananara [email protected] [email protected] Solidário da Prefeitura Infantile Burlo Garofolo Tianzi Biodiversity Research and www.coralina.gov.co/ www.iicnairobi.esteri.it do Rio de Janeiro University of Trieste, Italy Development Centre Prealpi Giulie Regional Park Rio de Janeiro, Brazil tel +39 0403785275 Jinghong, Yunnan, China Prato di Resia, Udine, Italy CORFO - Corporación de Italian Cultural Institute tel. +55 21 2588 9155 / 9156 www.burlo.trieste.it [email protected] tel. +39 0433 53534 Fomento Productivo in St. Petersburg [email protected] Santiago de Chile, Chile St. Petersburg, Russia Istituto Duca degli Abruzzi Parks Querimba National Park www.corfo.cl/inicio tel. +7 8127188189/8179 State Ecological Institution Baldan Pemba, Mozambique [email protected] tel. +258 27221764 Eco–rosy Padua, Italy Alta Murgia National Park Departamento para la www.iicsanpietroburgo.esteri.it Rossonu, Belarus tel. +39 049 620536 Prosperidad Social Gravina in Puglia, Bari, Italy Sila National Park tel. +375 (0) 215941860 www.ducabruzzi.it tel. +39 803262268 Bogotá, Colombia Ministerio do Desenvolvimento eko–[email protected] Lorica San Giovanni in Fiore, Cosenza, www.dps.gov.co Agrario [email protected] Italy www.parcoaltamurgia.gov.it Brasilia, Brazil tel. +39 984537109 www.mda.gov.br [email protected] – www.parcosila.it Istituto Lattiero-Caseario e Banc d’Arguin National Park delle Tecnologie Agroalimentari Embassy of Italy in Addis Abeba Ministero degli Affari Esteri European Institutions Nouadhibou, Mauritania South Milan Agricultural Park Moretta, Cuneo, Italy tel. +222 5258542 Addis Abeba, Ethiopia Cooperazione Italiana allo Sviluppo Milan, Italy European Commission tel. + 39 0172 93564 [email protected] tel. +251 11 1235717 Rome, Italy tel. +39 02 77403268/77403264 Brussels, Belgium www.mauritania.mr/pnba [email protected] tel. +39 06 36916316/08 Osservatorio Ligure Pesca e [email protected] www.ambaddisabeba.esteri.it [email protected] tel. + 32 22992220 www.provincia.milano.it/parcosud Ambiente Cilento National Park www.cooperazioneallosviluppo.esteri.it [email protected] Embassy of Italy in Beirut www.ec.europa.eu/environment Genoa, Italy Vallo della Lucania, Salerno, Italy Tusheti National Park tel. +39 010 584368 Beirut, Lebanon Ministero degli Affari Esteri tel. +39 0974 719911 Kakheti, Georgia www.olpa.info www.pncvd.it tel. +961 5 954955 Direzione generale per gli Italiani International Organizations tel. +995 77921133 [email protected] all’estero e le politiche migratorie Pamir Biological Institute Corno alle Scale Regional Park www.ambbeirut.esteri.it Rome, Italy Enpi Fleg Program Khorog, Tajikistan Pianaccio, Bologna, Italy Ministries and tel. +39 0636912814 Baku, Azerbaijan tel. +992 3522228020 tel. +39 0534 51761 Governmental Bodies Embassy of Italy in Havana www.esteri.it/MAE/IT/Ministero/ tel. +994 557530408 [email protected] - www.pbi.narod.ru [email protected] Havana, Cuba StrutturaDGItalianiEstero/ enpi-fl eg.org www.cornoallescale.it Arsi and Bale Rural tel. +53 7 2045615 RIMISP – Centro Development Project (Abrdp) [email protected] Ministero della Salute FAO – Food and Agriculture www.amblavana.esteri.it Latinoamericano para Emilia-Romagna Po Delta Ethio-Italian Development Cooperation Rome, Italy Organization el Desarrollo Rural Regional Park Asella, Ethiopia tel. +39 06 59941 Rome, Italy Embassy of Italy in Kampala www.ministerosalute.it Santiago, Chile Comacchio, Reggio Emilia, Italy tel. +251 0223312351 tel. +39 06 57051 Kampala, Uganda tel. +562 2364557 tel. +39 0533 314003 [email protected] fao–[email protected] tel. +256 414 250450 [email protected] - www.rimisp.org [email protected] Ministero delle Politiche www.fao.org [email protected] [email protected] City of Bilbao Agricole www.ambkampala.esteri.it Rimisp Colombia Bilbao, Spain Rome, Italy IFAD – International Fund Manizales, Caldas, Colombia tel. +34 944204200 tel. +39 06 46651 for Agricultural Development Europarc Federation Embassy of Italy in Nairobi tel. +57 3176612987 Brussels, Belgium www.bilbao.net www.politicheagricole.it Rome, Italy Nairobi, Kenya [email protected] tel. +32 028930945 tel. +39 06 54591 tel. +254 20 2247750 www.europarc.org City of Riga Ministries and government [email protected] [email protected] R.R. Shredder Research Riga, Latvia agencies Italian Embassy tel. +371 67026101 in San José ILO – International Labour Institute Gargano National Park Embassy of Italy in San José Monte Sant’Angelo, Foggia, Italy www.riga.lv San José, Costa Rica Horticulture, Viticulture and Enology San José, Costa Rica Organization tel. +506 22 713765 International Training Centre Bostanlyk, Uzbekistan tel. +39 0884 568911/5579 tel. +506 22 713765 City of Turin [email protected] Turin, Italy uffi [email protected] [email protected] Turin, Italy www.ambsanjose.esteri.it tel. + 39 011 6936111 Scuola Agraria Malva – Arnaldi www.parcogargano.it www.ambsanjose.esteri.it Bibiana, Turin, Italy tel. +39-011 4421111 [email protected] www.comune.torino.it Ministry of Agriculture, Kenya tel. +39 0121 559459 Gran Sasso and Monti GTZ – Oromia www.itcilo.org +39 0121 55618 della Laga National Park Nairobi, Kenya City of Tours Addis Abeba, Ethiopia www.kilimo.go.ke [email protected] L’Aquila, Italy tel. +251 011 5515014 Tours, France www.ghironda.com/vpellice/comuni/ tel. +39 0862 60521 www.gtz.de bibia.htm [email protected] www.tours.fr Ministero dello Sviluppo Agricolo www.gransassolagapark.it Italian Cultural Institute in Addis CNCA – Consejo Nacional de las Brasilia, Brazil Sissa Medialab Abeba Trieste, Italy Culturas y las Artes tel. +55 6120200888 Madonie Regional Park Addis Abeba, Ethiopia tel +39 040 3787642 Santiago de Chile, Chile www.mda.gov.br Petralia Sottana, Palermo, Italy tel. +251 11 1553427 www.medialab.sissa.it tel. +39 0921 684015 www.cultura.gob.cl [email protected] North Brabante Provice www.parcodellemadonie.it www.iicaddisabeba.esteri.it Società Ortofrutticola Italiana Coralina – Corporación para s’Hertogenbosch, Netherlands (SOI) Mananara – Nord National Park el Desarrollo Sostenible del tel. +31 0736812812

106 107 Communication 4 and Research

108 109 Length Polymorphism (AFLP) University of Turin University of Milan Language: Italian Faculty of Economics Faculty of Veterinary Medicine Supervisor: Federica Sandrelli University School of Business Degree in Technologies, Animal Candidate: Gabriele Baldan Management Pinerolo Products and Product Quality Year: 2003/2004 Protected Designation of Origin, Rediscovery of a Distinctive Local Protected Geographical Indication Product: Red Cattle and their University of Pisa and Promotion of Distinctive Products Faculty of Agriculture Local Products with Freedom of Language: Italian Degree in Biological and Multifunctional Circulation of Goods and Food Supervisor: Maria Antonietta Paleari Agriculture and Wine Tourism Candidate: Maria Paola Savoldelli Defi ning Production Rules: Language: Italian Year: 2004/2005 The Case of Slow Food Presidia Supervisor: Leo Amato Language: Italian Candidate: Valentina Turaglio University of Turin Supervisor: Mara Miele Year: 2003/2004 Faculty of Economics © SSlowlow FoodFood ArchivesArchives Candidate: Francesca Baldereschi Strategies for Protecting the Year: 2003/2004 University of Trieste Consumption of Distinctive Local Faculty of Arts and Philosophy Products in a Global Society University of Milan Degree in Sciences and Techniques of Language: Italian Faculty of Veterinary Medicine Interculturality Supervisor: Anna Cugno Degree in Technologies, Animal Products Biodiversity and Local Cultures: Candidate: Andrea Dellavalle and Product Quality The Slow Food Presidium for Year: 2005/2006 Slow Food and its Presidia: Andean Corn in Northwest Argentina Recognition and Protection of Language: Italian Suor Orsola Benincasa University Native Italian Pig Breeds and Their Supervisor: Francesco Micelli University, Naples Co-Supervisor: Prof. Javier Grossutti Products Authentic, Slow and Tribal Candidate: Giulia Ferrari Language: Italian The Case of Slow Food From Year: 2004/2005 Supervisor: Maria Antonietta Paleari a Mediterranean Marketing Dissertations Candidate: Laura Cappellato Perspective Year: 2003/2004 University of Milan Language: Italian Faculty of Veterinary Medicine Supervisor: Davide Borrelli University of Milan Degree in Technologies, Animal Candidate: Massimo Romano Faculty of Agriculture Products and Product Quality Year: 2005/2006 Degree in Food Sciences and The Orbetello Lagoon: Processes, Products and Fishing Technologies University of Gastronomic Compositional Characteristics of Language: Italian Amaranth and its Main Uses in the Supervisor: Maria Antonietta Paleari Sciences TThehe SSlowlow FFoodood University of Genoa Supervisor: Egidio Dansero Food Sector Candidate: Elena Giunco Master in Food Culture: Communicating Faculty of Arts and Philosophy Candidate: Emanuela Busso Language: Italian Year: 2004/2005 Quality Products FFoundationoundation forfor Degree in Arts Year: 2002/2003 Supervisor: Mara Lucisano Farmers’ Markets in Italy Historiography of Local Products. Candidate: Federica Catenacci University of Turin Language: Italian BBiodiversityiodiversity aandnd tthehe A Case Study: Roccaverano Robiola University of Turin Year: 2003/2004 Faculty of Agriculture Candidate: Pierluigi Frassanito IItaliantalian PPresidiaresidia areare Language: Italian Faculty of Economics Degree in Agricultural Sciences and Year: 2006/2007 Supervisor: Claudio Costantini Slow Food in Sicily: Analysis and Sant’Anna School of Advanced Technologies ffrequentlyrequently a subjectsubject Candidate: Paola Nano Promotion of Presidia in the Nebrodi The Cultivation of Coffee in the University of Florence Year: 1999/2000 Area Studies, Pisa Department of Huehuetenango Master in Evaluation and Control of The Role of Fairs in Promoting ooff iinterestnterest toto universityuniversity Language: Italian (Guatemala): An Analysis of Traditional Local Products Bocconi University Supervisor: Erminio Borlenghi Quality Food Production Production Costs and the Post- Biodiversity in Latin America: Language: Italian sstudents.tudents. BelowBelow isis a listlist Master in Tourism Candidate: Gabriele Cena Crisis Price Situation Supervisor: Giovanni Belletti The Slow Food Presidia: From Year: 2002/2003 Method for Recognition and Language: Italian ooff sselectedelected rresearchesearch thesestheses Promotion of Food Products Candidate: Dario Ricci Cultural Initiative to Entrepreneurial Supervisor: Alessandro Corsi Year: 2006/2007 Activity University of Turin Particularly in Latin America Candidate: Francesco Imberti aandnd ddissertations.issertations. Language: Spanish Language: Italian Faculty of Political Science Year 2004/2005 Supervisor: Giuseppe Turchetti Cà Foscari University of Venice Candidates: Magda Antonioli Argan Oil in Morocco: Biodiversity Candidate: A. Escobar Fonseca Faculty of Arts and Philosophy Corigliano and Giovanni Viganò Defense and Recognition of University of Turin Year: 2003/2004 Specialist Degree in Cultural Year: 2002 the Specifi city of Local Areas in Faculty of Economics Anthropology, Ethnology and International Slow Food Projects Regional Marketing and Slow Food Ethnolinguistics Language: Italian University of Siena Presidia: A Winning Combination? University of Turin Women’s Cooperatives in Southeast Supervisor: Egidio Dansero Faculty of Arts and Philosophy The Positive Effects of a Presidium Faculty of Political Science Morocco: The Slow Food Argan Oil Candidate: Augusta Roux Year: Degree in Communication Science on the Local Area. The Case of the Degree in International and Diplomatic Presidium 2002/2003 Slow Food, Creative Communities Province of Cuneo Sciences Language: Italian and Tribal Marketing Language: Italian The Revival of Local Knowledge in a Supervisor: Giovanni Dore Language: Italian Supervisor: Erminio Borlenghi Global World. Slow Food’s Cultural University of Padua Candidate: Rebecca Roveda Initiatives and Entrepreneurial Faculty of Sciences Supervisor: Fabrizio Maria Pini Candidate: Edgardo Manfredi Activity: The Presidia. Two Degree in Natural Sciences Candidate: Francesca Socci Year: 2004/2005 Year: 2006/2007 Case Studies: Montébore and Genetic Characterization of Year: 2003/2004 Roccaverano Robiola Populations of Native Veneto Poultry Language: Italian Breeds Using Amplifi ed Fragment

110 111 University of Gastronomic Language: Italian Candidate: Elisa Avataneo University of Gastronomic University of Gastronomic University of Gastronomic Sciences Candidate: Mariana Guimaraes Year 2008/2009 Sciences Sciences Sciences Master in Gastronomic Sciences Year 2007/2008 Degree in Gastronomic Sciences Master in Italian Gastronomy Degree in Gastronomic Sciences and Quality Products University of Bologna Sustainability in Large-Scale and Tourism Ticino Viticulture Promotion Project Support for the Development of University of Turin Faculty of Political Science Distribution: The Collaboration The Importance of Camel Milk at a Supervisors: Paolo Corvo and Yann a Network of Women’s Producer Faculty of Foreign Languages and Specialized Degree in Cooperation Between Coop and Slow Time of Dramatic Change: The Case Grappe Cooperatives in Morocco: An Italian- Literature and Development Food Switzerland of Karrayyu Oromo, Ethiopia Candidate: Valentina Tamborini Moroccan Cooperative Venture for Degree in Foreign Languages for Food Sovereignty Through Slow Language: Italian Language: English Year 2011/2012 Food Presidia: A Case Study of the Argan Oil Presidium International Communication Candidate: Florian Friedmann Candidate: Roba Bulga Language: Italian Terra Madre and the Salone del Huehuetenango Highland Coffee Year: 2010/2011 University of Milan Year: 2008/2009 Candidate: Rebecca Roveda Gusto in Turin: A Cultural and Social Supervisor: Andrea Segrè Degree in Communication and Society Year 2006/2007 Journey to the Roots of Food Co-supervisor: Luca Falasconi University of Turin Associative Movements and Social Language: Spanish Candidate: Ania Pettinelli Year: Bocconi University Degree in Communication Sciences Fraternity: The Case of Slow Food’s University of Turin Supervisor: Veronica Orazi 2008/2009 Degree in Economics for the Arts, Sustainable Consumption and Local Coffee Project Faculty of Arts and Philosophy Candidate: Erika Inz Culture and Communication (CLEACC) Markets Supervisor: Enzo Colombo Degree in Intercultural Communication Year 2007/2008 University of Turin The Evolution of Slow Food’s Language: Italian Candidate: Giuliana Daniele Questions of Origin. Sustainable Faculty of Agriculture Social Responsibility: From Taste Supervisor: Sergio Scamuzzi Year 2011/2012 Food Culture: A Brazilian Experience Urbino Institute The Promotion of Resources in Education to Protecting the Global Candidate: Federica Fiocco Environment Language: Italian for Industrial Design Northwest Africa: The Case of Year: 2010/2011 Gregorio VII University Supervisor: Francesco Remotti Dogon Somé Language: Italian in Rome for Foreign Eating Well. Gastronomy, Culture Supervisor: Antonio Tencati Candidate: Tania Toniolo and African Traditions Supervisor: Cristiana Peano University of Wageningen Languages for International Year: 2006/2007 Candidate: Elisa Mascetti Candidate: Valentina Albertini Degree in Health and Society Communication Language: Italian Year: 2009 Supervisor: Sandro Natalini Year: 2008/2009 Community Gardens and Health: The Huehuetenango Highland University of Gastronomic Candidate: Alice Lotti Do Community Gardens Promote Coffee and Wild Harenna Forest Sciences Year: 2007/2008 University of Bologna University of Milan Health? Coffee Presidia Degree in Gastronomic Sciences Faculty of Political Science Degree in Literature Including case study on the Thousand Supervisors: Adriana Bisirri, Marylin Chestnuts in the Calizzano University of Gastronomic Research Doctorate in International Food as Culture: The Case of Gardens in Africa project. Scopes and Tamara Centurioni Language: English and Murialdo Tecci: Economic Sciences Cooperation and Policies of Senegal Candidate: Valentina Bernacchini Sustainable Development Supervisor: Laura Bouwman Examination of a Presidium Master in Gastronomic Sciences Language: Italian Year 2012/2013 Politics and International Candidate: Sanne De Wit Language: Italian and Quality Products Candidate: Michela Offredi Cooperation in Slow Food Year: 2010/2011 Supervisors: Claudio Malagoli Food Education. Slow Food: Year: 2009/2010 University of Turin Supervisor: Andrea Segrè and Bruno Scaltriti Rebuilding Taste Memories “Cognetti De Martiis” Department of Candidate: Alberto Grossi Candidate: Enrico Bonardo in the Education System Bocconi University University of Gastronomic Economics and Statistics Year: 2008/2009 Year: 2007/2008 Language: English Degree in Economics and Sciences Specialized Degree in Development, Candidate: Amy Lim Mai Management Degree in Gastronomic Sciences Environment and Cooperation University of Gastronomic Year 2007/2008 University of Gastronomic for Art, Culture and Communication Ethnobotanical Research, Nutritional Sustainable Fishing Between Ethics, Sciences Sciences Food Is Culture, Identity and Wealth: Analysis and Guide to Use of Traditions and Climate Change: The Master in Italian Gastronomy Quelites in Mexican Gastronomic Case of Slow Fish Degree in Gastronomic Sciences University of Gastronomic Slow Food Presidia Commercial Development of and Tourism Language: Italian Culture Language: Italian a Product (Cornmeal Biscuits) Sciences Armenia: A Report Supervisor: Chiara Solerio Supervisors: Andrea Pezzana and Supervisor: Egidio Dansero Through Sensory Degree in Gastronomic Sciences Candidate: Aviva Kruger Candidates: Ludovica Di Luzio, Andrea Pieroni Co-supervisor: Filippo Barbera and Consumer Science Techniques Small Coastal Fishing Communities Year: 2008/2009 Roberta Ceriana, Laura Mascia, Cecilia Candidate: Irene Vianello Candidate: Erica Di Girolami Language: Italian in the Mid-Adriatic: Relationships Sardella, Elena Zanette Year 2011/2012 Year: 2012/2013 Supervisor: Sebastiano Porretta Between Trades and Products University of Turin Year: 2010/2011 Candidate: Federica Frigerio Language: Italian Agriculture Faculty University of Gastronomic University of Gastronomic Supervisor: Silvestro Greco Year: 2007/2008 Promotion Paths for Local Products: University of Florence Sciences Sciences Candidate: Maria Elena Sidoti Savona Chinotto Degree in Gastronomic Sciences Degree in Gastronomic Sciences Year: 2007/2008 Supervisor: Cristiana Peano Degree in Tropical Rural Development Plants of the Traditional Cuisine of Sustainability Assessment of the University of Turin Candidate: Rossella Briano Study of the Cultivation of Phoenix Belarus Slow Food Gardens Project in Kenya Faculty of Medicine and Surgery Catholic University Year: 2009/2010 dactylifera L. and Processing Supervisor: Andrea Pieroni Supervisor: Paola Migliorini Degree in Dietetics of the Sacred Heart of Siwa Oasis Dates Candidate: Tanya Gervasi Candidate: Ngugi Samson Kiiru Bromatological Analysis and Agriculture Faculty, Piacenza campus Language: Italian Year 2011/2012 Year: 2012/2013 Nutritional Evaluation of Widely University of Gastronomic Supervisor: Francesco Garbati Pegna Organizational and Commercial Sciences Used Industrial Food Products Aspects of Direct Sales of Co-supervisor: Francesco Ferrini University of Gastronomic University of Gastronomic Compared to Slow Food Presidia Candidate: Irene Marongiue Agricultural Products Degree in Gastronomic Sciences Sciences Sciences Language: Italian Colombian Piangua Extraction Year: 2010/2011 and Impact on Consumers Degree in Gastronomic Sciences Degree in Gastronomic Sciences Supervisor: Andrea Pezzana System: Analysis and Development Language: Italian Sustainability of A Thousand The Rhetoric of Slow Food Presidia: Candidate: Zaira Frighi of a Systemic Project for a New Candidate: Massimo Bodda University of Gastronomic Gardens in Africa Project – Case A Theoretical Approach to the Year 2007/2008 Slow Food Presidium Year: 2007/2008 Sciences Study in Kenya Symbols Used by Slow Food with Supervisor: Franco Fassio Degree in Gastronomic Sciences Supervisor: Paola Migliorini Special Regard to the Case of Slow Co-supervisor: Lia Poggio University of Gastronomic University of Turin Candidate: John Ngugi Njoroge Food Switzerland Candidate: Manlio Larotonda Community and School Gardening Sciences Faculty of Foreign Languages Year 2010/2011 Language: English Year: 2010/2011 Language: English Master in Gastronomic Sciences and and Literature Supervisor: Paola Migliorini Supervisor: Michele Fino Quality Products The Slow Food Presidia: Creating an Candidate: Andrew Gitau Karanja Candidate: Emanuel Lobeck Coffee, Essence of the Global Image and Distributing the Product Year: 2010/2011 Year: 2012/2013 World: Quality for Freedom Supervisor: Laura Bonato

112 113 University of Turin Aalborg University Copenhagen University of Turin Faculty of Political Sciences Denmark Faculty of Political Sciences Slow Food in Kenya: An Analysis Integrated Food Studies Analysis of Slow Food’s Activities in of the Social, Environmental and Slow Situation. A Constructivist Senegal Economic Sustainability of the Grounded Theory of the Complexity Supervisor: Egidio Dansero Presidia in the Molo and Njoro of Slow Food in Denmark Candidate: Valentina Curetti Districts Candidate: Johan K. Dal Year: 2014/2015 Language: Italian Year: 2013/2014 Supervisor: Egidio Dansero University of Gastronomic Candidate: Daniela Fiorito University of La Sabana Sciences Year: 2012/2013 Chía, Colombia Master in Food Culture and Faculty of Social Communication Communications Ca’ Foscari University of Venice and Journalism Food, Place and Identity Faculty of Arts and Philosophy Food Security and Economic The Perception of Stakeholders Landscapes, Visions and Local Journalism. Four Stories About on the Role of School Gardens in Food Consumption: The Misso Pear Threats to Food Security in Assisting to Achieve the Objectives Presidium in the Upper Valpolicella Colombia and the World of Ghana School Feeding Program Language: Italian Supervisor: Aldemar Moreno Quevedo Candidate: Philip Amoah Supervisor: Giovanni Dore Candidate: Adriana Silva Espinosa Year: 2014/2015 Co-supervisor: Francesco Vallerani Year: 2013/2014 Candidate: Filippo Gioco University of Gastronomic Year: 2012/2013 University of Turin Sciences Degree in Economics and Business Master in Food Culture and Turin Polytechnic Management Communications Documentaries, Faculty of Architecture The Process of Promoting Food, Place and Identity Specialized Degree in Ecodesign Piedmontese Rural Areas Through The Contribution of Slow Food Systemic Approach to the Fadiouth Innovative Risk Management Gardens and Other Small-Scale Community in Senegal, Bottom-Up Policies. The Case of Slow Food Farmers to Promote Sustainable Videos and Films Awareness for a Collective Change Presidia Food System Language: Italian Supervisor: Anna Claudia Pellicelli Supervisor: Cinzia Scafﬁ di Supervisor: Luigi Bistagnino Co-supervisor: Franco Percivale Candidate: Themba Austin Chauke Candidates: Arianna Agostini, Carola Candidate: Alessia Garombo Year: 2014/2015 2001 San Marzano Tomato Demarchi, Maria Fatima Mudon Year: 2013/2014 directed by Marco Bolasco for Belìce Vastedda Year: 2012/2013 University of Gastronomic Gambero Rosso University of Bologna directed by Marco Bolasco for Sciences Gambero Rosso University of Bari Degree in Languages, Society and Master in Food Culture and Serra de’Conti Cicerchia Degree in Modern Languages for Communication directed by Marco Bolasco for Communications Castelvetrano Black Bread International Cooperation. Thesis in Food to Nourish, Food to Not Waste. Food, Place and Identity Gambero Rosso Cultures, Mobility and Borders Reﬂ ections and Translations of Slow directed by Marco Bolasco for Climate Change and Food Security: Gambero Rosso From the World to Terra Madre, the Food’s Miniguide, “Fare’s Fair” The Case of Guji Indigenous Ethnic Tenera Ascoli Olive Experience of Slow Food Supervisor: Mette Rudvin Group Inhabited in Southern Oromia directed by Marco Bolasco for Supervisor: Francesco Cassano Co-supervisor: Adriana De Souza Fabriano Salame Gambero Rosso National Regional State directed by Marco Bolasco for Co-supervisors: Paola Laskaris and Candidate: Violetta Iacobacci Supervisor: Paola Migliorini Gambero Rosso Giovanna Devincenzo Year: 2014/2015 Candidate: Gololcha Balli Gobena The Last Link Candidate: Jennifer Aretha Boakye Year: 2014/2015 Gargano Citrus directed by Tim Kahn, NABO (North Year: 2011/2012 American Basque Organizations) University of Turin directed by Marco Bolasco for Three-year Degree in Intercultural University of Gastronomic Gambero Rosso Bocconi University Communication Vallesina Fig Cake Sciences directed by Marco Bolasco for Faculty of Economics From Vinica, the Cradle of Wine, Degree in Gastronomic Sciences Gargano Podolico Caciocavallo Organic Agriculture: Rules and Gambero Rosso to Piedmontese Vineyards: Local Production of Prime Materials directed by Marco Bolasco for Regulations for Sustainable Emigration, Work and Integration Gambero Rosso for a Craft Brewery in Guinea Vesuvius Apricot Production of the Macedonian Community in Supervisor: Paola Migliorini Supervisor: Marco Bettiol directed by Marco Bolasco for Piedmont. Candidate: Mohamed Lamine Camara Noto Almonds Candidate: Beatrice Francesca Toppi Supervisor: Carlo Capello Gambero Rosso Year: 2014/2015 directed by Marco Bolasco for Year: 2011/2012 Candidate: Ivana Ilieva Gambero Rosso Documentary about Béarn mountain Year: 2013/2014 cheese(now a Presidium) University of Turin Menaica Anchovies Faculty of Political Sciences University of Turin directed by Marco Bolasco for Eating Meat. Environmental, Social Faculty of Political Sciences Gambero Rosso 2002 and Health Problems. Sustainability Analysis of the Food Supervisor: Roberto Burlando Community Model of Slow Food in Monti Sibillini Pecorino Cinque Terre, a Threatened Candidate: Marco Ciot Morocco directed by Marco Bolasco for Ecosystem Gambero Rosso Year: 2012/2013 Supervisor: Irene Bono directed by Annette Frei Berthoud, NZZ Candidate: Mariem Dinar Ragusano TV (Swiss TV channel). Documentary Year: 2014/2015 about the Cinque Terre Sciacchetrà directed by Marco Bolasco for Presidium. Gambero Rosso

114 115 Mythical Meat Slow Food Foundation for Biodiversity. Olga, Paprika and the Curly- The Wild Sheep, Vanilla, The Queen of Spices production. Presenting the small directed by Annette Frei Berthoud, Documentary about the Nebrodi Black Haired Piglet the Fox and Love directed by Annette Frei Berthoud, Nzz farmers, herders, fi shers, cooks, NZZ TV (Swiss TV channel). Describes Pig Presidium (Sicily, Italy). directed by Annamaria Gallone, a Kenzi directed by Anne Magnussen. Tv (Swiss TV channel). Documentary students and academics brought four Presidia for native breeds (Cinta production in co-production with the Documentary on Hilde Buer, a on the Mananara Vanilla Presidium together at the third Terra Madre world Senese pig, Piedmontese cattle, Cacao, Food of the Gods Slow Food Foundation for Biodiversity. sheep farmer from the Villsau Sheep (Madagascar). meeting. Maremma ox, Chianina ox) and the directed by Annette Frei Berthoud, Nzz Documentary about the Mangalica Presidium (Norway). Colonnata Lard Presidium. Tv (Swiss TV channel). Documentary Sausage Presidium (Hungary). The world premiere of Italian director about the Cacao Nacional Presidium 2008 Ermanno Olmi’s documentary (Ecuador). 2006 2004 Stories of Eels, Water and Fire Café y Caffè Terra Madre was presented at the Berlinale international fi lm festival on directed by Annamaria Gallone, a Kenzi directed by Annamaria Gallone, a Kenzi CONAB–Companhia Nacional The Highest Cheese February 6, 2009. In this production Pedras Caliente production in co-production with the production in co-production with the de Abastecimento in the World inspired by the Terra Madre network directed by Francisco Klimscha and Slow Food Foundation for Biodiversity. Slow Food Foundation for Biodiversity. produced by the Brazilian Ministry of directed by Paola Vanzo and Andrea of food communities, Olmi delivers a Cristian Simón. Documentary about Documentary about the Traditional Documentary about the coffee Presidia Agriculture and partly about the Umbu Cavazzuti. Documentary about the Yak powerful message about the critical the Calbuco Black-Bordered Oyster Marinated Comacchio Valleys Eel (Guatemala, Dominican Republic). Presidium (Brazil). Cheese Presidium (China). issues facing food, and their economic, Presidium (Chile). Presidium (Emilia-Romagna, Italy). environmental and social implications. Imraguen Women’s Mullet Café y Caffè: The Experience of Fishing in Senegal Stories of Farms and Cattle in the Slow Food Sierra Cafetalera 2005 directed by A. Carboni, documentary the Gargano Uplands Botargo about small fi shing communities in directed by Annamaria Gallone, a Kenzi directed by Remo Schellino. Coffee Presidium 2010 Bitto, the Eternal Cheese Senegal. production in co-production with the Documentary on the Imraguen directed by Annamaria Gallone, a Marco Polo 2010 directed by Annamaria Gallone, a Kenzi Slow Food Foundation for Biodiversity. Women’s Mullet Bottarga Presidium Kenzi production in co-production directed by Carlo Auriemma and production in co-production with the Manrique and the Coffee Documentary about the Gargano (Mauritania). with the Slow Food Foundation for Elisabetta Eördegh. Presents the food Slow Food Foundation for Biodiversity. Odyssey Podolico Caciocavallo Presidium Biodiversity. Documentary about the communities and producers along Documentary dedicated to the Bitto of directed by Annamaria Gallone, a (Puglia, Italy). Manoomin – The Sacred Food Sierra Cafetalera Coffee Presidium the Silk Road (Georgia, Azerbaijan, the Bitto Valleys Presidium (Lombardy, Kenzi production in co-production directed by Jack Riccobono on (Dominican Republic). Turkmenistan, Tajikistan, Kazakhstan, Italy). with the Slow Food Foundation for Terra Madre the Anishinaabeg Manoomin Rice Uzbekistan). Biodiversity. Documentary on the directed by Nicola Ferrero and Ugo Presidium in the US; a prizewinner at The Earth is a Mother The Black Pig, the Woods and Huehuetenango Highland Coffee the Berlinale Talent Campus as part of directed by Santo della Volpe. Vallauri. Documentary dedicated to The Dates of the Al Jufrah the People of Nebrodi Presidium (Guatemala). Terra Madre. the Berlin International Film Festival. Documentary about small fi shing directed by Annamaria Gallone, a Kenzi communities in Senegal. Desert production in co-production with the Maremma, Land of Presidia directed by Walter Bencini and directed by Valter Bencini, a co- Fruit Preserves produced by the Slow Food Foundation production of Insekt and Raisat directed by Remo Schellino. for Biodiversity in collaboration with the Gambero Rosso. Documentary about Overseas Agronomical Institute and the production of quality fruit the Italian Development Cooperation. Sawasiray–Pitusiray preserves. A journey to the heart of Libya and the directed by Mariana Herrera Bellido on Al Jufrah oases, following the ancient the landscape and management of the Noe’s Wine caravan routes to discover 400 varieties Pampacorral Sweet Potato Presidium directed by Daniele de Sanctis. of dates and their rich history and in Peru; a prizewinner at the Berlinale Documentary about the culture. Talent Campus as part of the Berlin enogastronomic traditions of Georgia International Film Festival. and the Georgian Wine in Jars 2011 Presidium. Zeri Lamb: A Border Animal Pokot Ash Yoghurt directed by Valter Bencini, a co- 2009 directed by Francesco Amato and production of Insekt and Raisat Stefano Scarafi a. Gambero Rosso. 100 Days Between Heaven Documentary about the Pokot Ash and Earth Yogurt Presidium in Kenya. 2007 directed by Dario Leone for Slow Food in collaboration with the University of Harenna Forest Wild Coffee As Fulôs do Sertão Gastronomic Sciences as part of the directed by Francesco Amato and As mulheres da caatinga European Promo Terroir project. Short Stefano Scarafi a. fi lm about the Italian and French cross- Documentary about the Harenna Fo- fazendo econegócios rest Wild Coffee Presidium in Ethiopia. directed by Ricardo Malta for BPC border Presidia (Italy). Imagens. Documentary about the A Gift From Talking God: Jeans & Martò Umbu Presidium (Brazil). directed by Claudia Palazzi and Clio The Story of the Navajo-Churro Sozzani. Langsom Mat (Slow Food) directed by Peter Blystone and Documentary about the story of Roba directed by Vanja Ohna. Documentary Margaret Chanler, with the participation Bulga Jilo, an Ethiopian herder and on the Møre og Romsdal Salt Cod of Roy Kady, Jay Begay, Jr. Dr. Lyle student at the University of Gastrono- Presidium (Norway). McNeal e Dr. Gary Paul Nabhan. mic Sciences. Documentary about the Navajo-Churro Um pé de que? Programa Umbu Sheep Presidium. directed by Leo Andrade, for Pindorama Filmes. TV program about Terra Madre People the Umbu Presidium (Brazil). directed by Slow Food, studio Bodà

© EEleonoraleonora GGianniniiannini 116 117 La degustation de l’huile Slow Food Story produced at each milking exclusively d’Argane. directed by Stefano Sardo in mountains pastures, and which can Une Sentinelle Slow Food An account of how Slow Food was age for 10 years. directed by Remo Schellino and Dario founded and how the movement Leone. evolved from focusing on the pleasures Slow Food for Africa – 10,000 Documentary produced with the of food to the protection of agricultural Gardens to Cultivate the Future support of the Piedmont Regional and food biodiversity. directed by Enrico Carlesi and Milena Authority and in collaboration with the Raviola. Recounts Slow Food for Moroccan association Al AlBaydar on Roots Africa, the evening of February 17 in the sensory qualities of argan oil and directed by David Giacomelli and Milan, when the new phase of the how to taste it. Davide Oddone gardens project was launched. Documentary exploring the gastronomic roots of indigenous 2012 communities and different groups of Slow Food Gardens: immigrants in Brazil (Afro-descendants, A Growing Movement Couscous Island Japanese, Italians, Portuguese, directed by Enrico Carlesi and Milena directed by Francesco Amato and Syrian-Lebanese, Germans).Produced Raviola. An educational video with Stefano Scarafi a in collaboration with the University of some tips on how to grow a Slow Food Press Review Documentary about the Fadiouth Gastronomic Sciences and funded by garden. Island Salted Millet Couscous Lavazza. Presidium in Senegal. Honeys of Ethiopia 2014 directed by Tripod Photo. MarcoPolo: Genes and Tastes Documentary that illustrates the project of the Ethiopian honey network through Along the Silk Road The Ark of Taste in Chile directed by Carlo Auriemma and interviews with the food communities directed by Aldo Oviedo. involved. OOöNachrichtenöNachrichten Elisabetta Eordegh Documentary that recounts Documentary about the food the Ark of Taste project in Chile. AAustriaustria communities along the Silk Road (Armenia, Azerbaijan, Georgia, Seeds Kyrgyzstan, Turkmenistan, Tajikistan, directed by Stefano Scarafi a. Kazakhstan, Ukraine, Crimea, A journey from Tuscany to Sicily to Uzbekistan). Produced as part of understand the importance of the the MarcoPolo project thanks to the element at the origins of all our food: collaboration between IRCSS Burlo seeds. Garofolo, Trieste, Sissa Medialab, City of Trieste and the Terra Madre Foundation. Floriano and the Bees directed by Stefano Scarafi a. Reviving Recipes Documentary that tells the story of directed by Watanabe Satoshi Floriano and his bees, who produce Through the story of chef Masayuki Slow Food Presidium high mountain Okuda, the children of Yamagata honey. and professor Egashira Hiroaki, this documentary tells the story of how Stories of Seeds, the whole community in the Yamagata Earth and Bread prefecture came together to safeguard directed by Remo Schellino. the biodiversity of products linked The rye from Tauern, in Austria, is an to the local gastronomic culture, like ancient variety from the mountains, traditional rice varieties, zusayama protected by a Slow Food Presidium. radicchio and tonojima cucumber. A documentary tells of its rediscovery.

A Thousand Gardens in Africa Earth and Freedom directed by Slow Food and Bodà directed by Remo Schellino. (Turin, Italy). Documentary that collects In the northern Basque Country, a remarks of coordinators, teachers and group of farmers are protecting local alumni involved in the project. In Italian, biodiversity (ancient pig and sheep English, French and Mossi. breeds, local varieties of corn and cherry…) through collaboration 2013 and direct sales.

The Planet Lives Don’t Show Me How it’s Done, If Biodiversity Lives Tell Me its Story directed by Enrico Carlesi and Milena directed by Remo Schellino. Raviola The video explains why Cheesemakers from the Slow Food food biodiversity is important for the Presidium for heritage Bitto tell the LLaa MMeuseeuse environment, and what Slow Food is story of their battle to save a heroic BBelgiumelgium doing to protect it. production: a raw-milk cheese

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