Slow Food UK

Slow Food is all about helping people think di"erently projects and events to reconnect people with where about food. It is an ethos, a way of life that encourages their food comes from, how and where it is produced us to maximise the enjoyment we take in eating and and the implications of the choices people make on sharing food, and promotes the consumption of the environment, biodiversity and health. sustainably sourced and locally produced food. By becoming members, individuals, students and Slow Food is a global, grassroots movement that families help support the Slow Food movement, both links the pleasure of food with a commitment to in the UK and globally. the community and the environment. Slow Food, a not - for pro!t association, was created Slow Food UK also works with a number of in 1989 in Italy by Carlo Petrini to counter the rise of committed partners that support its educational fast food and fast life. To date, it counts over 100.000 and outreach programmes. Current partners include: members in more than 150 countries worldwide. Sheepdrove Organic Farm, Lavazza, Booths, Roddick Formby Asparagus Foundation, Highland Park, Grana Padano, Neal’s Yard Its philosophy is best summed up in three words: Remedies and Restaurant Asscociates. In the past Slow good, clean and fair . Slow Food believes that the food Food UK has also worked with partners such as Miele, we eat should be fresh, of good taste and healthy; that A Team Foundation, Esmee Fairbairn, Fiat and it should be produced in a clean way that does not Gabrielle’s Angel Foundation harm the environment, animal welfare or people’s Slow Food UK actively participates in the Salone del health and that small scale producers should receive Gusto/Terra Madre events, taking place in Turin every fair compensation for their work. two years. While Salone del Gusto brings small-scale food producers from all over the world to showcase Slow Food was launched in the UK in 2009 to spread their products to the trade and the public; Terra Madre the “good, clean and fair” message and to raise brings together those players in the food chain who awareness about the sustainability and social justice together support sustainable agriculture, !shing issues surrounding the food we eat. and breeding with the goal of preserving taste and biodiversity Pershore Plum Working with local volunteer-led member groups across the country, a network of chefs and artisan Chair of Slow Food UK is Craig Sams and CEO is producers, Slow Food UK delivers educational Catherine Gazzoli.

1 Food and Taste Education

By reawakening the senses and understanding where Slow Food UK runs a number of educational food comes from, how it was produced and by whom, projects aiming to spread the Slow Food message people can learn to appreciate the cultural and social as widely as possible: importance of food. Slow Food UK education projects di!er from most food education as they take into Slow Food Kids is a fun interactive experience for consideration all the di!erent dimensions of food, children (4-11 yrs old) to experience all "ve senses such as culture and conviviality. and to explore and enjoy food.

Family could not be more important to the Slow Food The Slow Food Kids’ Taste Adventure encourages movement, and as such, the majority of the education children to think about food as they journey through programmes are centred on this. "ve interactive zones, based on the "ve senses: taste, sight, touch, smell and hearing. Kids collect stamps Slow Food UK works to make food integral to the on their Slow Food Kids’ Taste Adventure passports family and to childhood, encouraging people to choose as they explore their senses and make new food nutritious food, from sustainable, local sources, and discoveries. which tastes great. It o!ers dedicated programs across the country for new parents, children and Slow Food Kids is run by volunteers throughout students aiming to increase their awareness of what the UK, at food festivals, community events and food can o!er and is determined to educate the next school activities. generation on the delight to be found in a simple home cooked meal. In 2011, Slow Food Kids did nearly 40 Slow Food Slow Food Kids Kids’ Taste Adventures that ran across the UK, enjoyed by more than 13,000 children, from London to Edinburgh, from Belfast to Ipswich, including at some high pro"le events such as Jamie Oliver’s Big Feastival, the Royal Highland Show, Alex James presents Harvest and the Balmoral Show in Northern Ireland. In 2012 Slow Food Kids reached more than 8,000 children across the UK and there are more programmes in the calendar for 2013.

2 Slow Food on Campus is an inspiring and At present Slow Food UK is in talks with potential empowering student-led initiative which encourages partners to run Slow Food Baby, an educational university and higher education students with an programme designed for parents and babies aged 9 appetite for in!uencing their local food systems both months to around 2 years. It aims at helping parents at their institution and within their local community - understand the role of taste in introducing "rst foods from food growing and production to how the food is to their babies. With increases in diet-related diseases, served. such as childhood diabetes and obesity, Slow Food UK is keen to help parents and carers gain the skills and Activities include raising awareness of the Slow con"dence to make healthy decisions about what to Food ethos through events such as "lm screenings, feed children and make mealtimes fun. talks and debates; or practical pursuits like growing edible campus gardens or hosting farmer’s markets. Slow Food Baby has been designed as an interactive, Students are encouraged to connect with their multicultural workshop entitled Happy Eating: A community, from participating in community gardens Slow Food Family Approach to First Solid Foods and to meeting local producers, with support provided by Mealtimes. Trained facilitators deliver this workshop our network of local Slow Food groups. across the UK, in their local communities to small groups of parents and carers. The 90- minute The Slow Food on Campus project consists of 14 fully workshop helps families and carers to understand formed groups at Universities and Further Education how their own behaviour can encourage good food colleges across the UK. and mealtime experiences.

Slow Food on Campus is supported by Grana Padano Slow Food Baby was piloted in 2011, with an initial and was given a seed funding from the University training for 12 facilitators delivering Slow Food Baby of Winchester and The Higher Education Funding workshops across the UK. Council for England. The SF UK team works on the project in partnership Slow Food on Campus Slow Food Kids and Slow Food on Campus are both with NCT, the UK’s leading charity for parents. supported by Grana Padano.

3 Slow Food UK Forgotten Foods

The Forgotten Food’s aim is to catalogue, describe and draw public attention to exceptional food and `forgotten flavours’ around the world which are in danger of disappearing due to current food production and distribution systems.

Slow Food is committed to protecting traditional and sustainable quality foods, defending the biodiversity of cultivated and wild varieties as well as cultivation and processing methods. Through maintaining the diversity of regional food and agricultural traditions, the wisdom of local communities can be maintained to protect the ecosystems that surround them and o!er sustainable prospects for the future.

The Forgotten Foods has a British national commission that reviews nominations, consisting of exemplary individuals in the food world, who strongly embody the Slow Food ethos. Four British food talents are also involved in making sure the principles of the Ark are respected: Richard Corrigan of the much respected Bentley’s and Corrigan’s Mayfair restaurants; Neal’s Yard founder Randolph Hodgson; food & drink journalists Matthew Fort and Charles Campion.

Slow Food UK launched the Forgotten Foods in the UK to spread the “Forgotten Foods” message to a wider audience and make artisan produce more widely assessable.

Slow Food UK has joined forces with Booths Supermarkets and Restaurant Associates to preserve and return forgotten specialities to their rightful place: on the shelves.

The Kentish Cobnut

4 Forgotten Foods

There are currently 55 products in the Forgotten Foods project (UK Ark of Taste) spread across the UK

Artisan Caerphilly Cheese Saltcote Pippin Artisan Cheshire Cheese Dittisham Ploughman Plum Gloucester Old Spot Pig Artisan Dorset Blue Vinny Cheese Lyth Valley Damsons Artisan Double Curd Cheese Shropshire Prune Damson Pig Artisan Red Leicester Cheese Kea Plum Oxford Sandy & Black Pig Artisan Single & Double Gloucester Cheese Kentish Cobnuts Artisan Somerset Cheddar Pershore Plums Traditionally made farmhouse ‘Stilton’ Yorkshire Forced Rhubarb Devon Red Ruby Shetland Kye Fal Oysters Three Counties Perry Old Gloucester Morecambe Bay Shrimps Somerset Cider Brandy

Colchester Native Oysters Portland Lamb Grimsby Smoked Haddock Shetland Black Potato Lincoln Longwool Sheep Jersey Ormer Traditionally grown Jersey Royal Potatoes Native Shetland Lamb Windermere Char Shetland Cabbage Traditionally Grown Hampshire Watercress Lamb Jersey Black Butter Formby Asparagus South Down Sheep Good King Henry Romney Salt Marsh Lamb Peasemeal British Red Grouse Einkorn Grain & Flour Reestit Mutton Authentic Beremeal

5 Samples of Forgotten Foods

Formby Asparagus Three Counties Cider and Perry Middle White Pig Jersey Royal Potatoes Portland Lamb

Einkorn, an ancient wheat Gloucester Old Spot Pig Artisan Single & Double Pershore Plum Morecombe Bay Potted Shrimp Gloucester Cheese

6 Slow Food UK Chef’s Alliance

Slow Food UK has developed the Chef Alliance in September 2011 to engage British chefs in actively supporting the aims of Slow Food UK by championing small-scale producers, and good quality local and sustainably produced food.

The Chef Alliance encourages and fully acknowledges the importance that many Chefs are supporting small producers involved in the Slow Food UK Ark Michel Roux Jr Richard Corrigan Angela Hartnett Fergus Henderson of Taste/Forgotten Foods programme who, in turn, defend our edible biodiversity. Chefs are encouraged to not only use seasonal Forgotten Foods in their menus but to also get involved with their local Slow Food UK group and to organise events that spread the overall Slow Food UK message, most notably about the Education work.

Since the launch of the Chef Alliance in London, the initiative was rolled out across the country, kicking o! Francesco Mazzei Raymond Blanc Giorgio Locatelli Jacob Kennedy in Yorkshire, followed by Scotland, then Wales, the West Country and the Midlands.

There are currently around 80 leading chefs who are members of the Alliance, whose Ambassador is the Irish-born chef/restaurateur Richard Corrigan.

7 Catherine Gazzoli Craig Sams

An internationally minded woman with a UK Craig Sams has been the Chair of Slow Food UK focused mission, Catherine Gazzoli has been the since 2011. CEO of Slow Food UK since 2009. Craig founded Whole Earth Foods organic food Of Italian heritage, Catherine was born in Geneva, company with his brother Gregory in 1967. In 1991 he Switzerland, and educated in New York City at the founded Green & Black’s Organic Chocolate with his United Nations School. She then continued her higher wife Josephine Fairley, whose Maya Gold chocolate was education at the University of California at Berkeley the !rst product to carry the Fairtrade mark. In 2004 and eventually completed two Masters in Rome. he created the ‘Nomato’ range of tomato-free products.

After her studies, Catherine has worked on Craig is author of: About Macrobiotics, The Brown Rice sustainability livelihood and development projects Cookbook, The Little Food Book and writes a monthly with the United Nations, and in Australia, on micro- column in Natural Product News. He has been both credit for Aboriginal communities. honorary treasurer and chair of the Soil Association.

She re-launched Slow Food UK at Highgrove with Craig currently operates Stonelynk Wood, an organic HRH The Prince of Wales and was named by chestnut coppice for biochar, and runs Judges Organic Channel 4’s 4Food as one of “Britain’s most inspiring Bakery (est.1826). He is co-founder of Carbon Gold foodie ladies”. Ltd, a biochar project and development marketing company. Craig is group leader of Slow Food Hastings. Catherine is an energetic, charismatic person with an innate passion for food. She lives in London with her husband Massimo, whom she recently married with a sustainable ceremony and reception held in Friuli and featuring many of the Ark of Taste products from the region.

Email: [email protected] Call: +44 (0) 20 7099 1132 Write to: Slow Food UK, 6 Neal’s Yard, Covent Garden, London WC2H 9DP

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