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Social Report 2012
Social Report 2012 www.slowfoodfoundation.org 1 2 Social Report 2012 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 2011 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.slowfoodfoundation.org. From May 30, 2013, a free print copy can be requested by sending an email to [email protected]. Main Offi ce Regional Headquarters Slow Food Azienda Regionale Agricola di Alberese Via della Mendicità Istruita, 14 – 12042 Bra (Cn), Italy Loc. Spergolaia – 58100 Alberese (Gr), Italy Offi cial Headquarters Contact Us Accademia dei Georgofi li tel. +39 0172 419701 – fax +39 0172 419725 Piazzale degli Uffi zi – 50122 Florence, Italy [email protected] Editors Translation Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Carla Ranicki Serena Milano Editing Editorial Team Simone Gie, Bess Mucke Cristina Agrillo, Serena Alaimo, Andrea Amato, Elena Aniere, Carlotta Baitone, Francesca Baldereschi, Valentina Bianco, Cover Photo Carlo Bogliotti, Roba Bulga, Maurizio Busca, Elisabetta Cane, Karrayu Herders'Camel Milk Presidium, Ethiopia Salvatore Ciociola, Daniela Conte, Leonardo D’Angelone, ©Paola -
Sonoma-County-North-Newsletter
OCTOBER 2018 NEWSLETTER Click on the links below to go directly to a topic. ▪ PRESIDIUM: A New, Heroic Title for Our Chapter’s Lively Potato Project ▪ Sonoma County North Events ▪ Spotlight on Sonoma County North Member/Producer: Gradek Family Farm ▪ Slow Books: "The Apprentice: My Life in the Kitchen" ▪ Snail of Approval ▪ Welcome New Members! PRESIDIUM: A New, Heroic Title for Our Chapter’s Lively Potato Project Presidium (plural presidia): A protective fortress. A garrison, as in the San Francisco Presidio. From the Latin presidiare, to guard. In the fall of 2017, Slow Food launched the sixth Presidium in the USA: the Bodega Red Potato. Before Slow Food Sonoma County North intervened in 2006, the Bodega Red was on the brink of extinction. Now there are 13 local farms growing the potato. In March 2018 we distributed 2000 pounds of virus- free Bodega Red seed potatoes to local growers. Beginning with the first harvest in June, the potatoes have been available at Farmers’ Markets in Healdsburg, Santa Rosa, Sonoma Valley, and Cloverdale. These restaurants and others have served Bodega Reds: Brass Rabbit, Diavola, SHED, and Trading Post. Grower Zureal Bernier says, “These potatoes have gathered a very strong following, and we have no trouble selling out at premium prices. The quality is always great!” Slow Food around the world champions endangered traditional foods through its Ark of Taste and Presidia. The Ark of Taste is a list of fruits, vegetables, animal breeds, cheeses, breads, sweets, and cured meats at imminent risk of extinction. A Presidium takes this one step further by focusing on a single Ark product and working with producers to bring it into high-quality local production. -
Towards Re-Localised and Resilient Food Systems: Challenges and Opportunities in Europe
Towards re-localised and resilient food systems: challenges and opportunities in Europe Michel Pimbert Centre for Agroecology and Food Security, Coventry University UK Local food initiatives growing in Europe • Local Food Systems - production, processing, trade and consumption of food occur in a defined reduced geographical area • Short Food Supply Chain - the number of intermediaries is minimised, the ideal being a direct contact between the producer and the consumer. Study of 84 different SFSCs in Europe (Kneafsey et al, 2013) • CSA and AMAPs • Sell mainly to local • farm shops, pick-your- and /or regional own schemes… markets • farmers' markets, shops • Products traded: fresh owned by farmers, fruit and vegetables, farm-based delivery animal products (meat, schemes, or through dairy), beverages one single trade • Urban-driven schemes intermediary have grown rapidly in • Farmer link with public recent years in procurement scheme comparison with rural SFSCs Social impacts Economic impacts • SFSCs and LFS favor • Benefits for rural the closer connection development and between farmers and economic regeneration consumers • LFS and SFSC - higher • Development of trust multiplier effect on local and social bonds - a economies than long sense of community chains, with impacts and of 'living-together’ also on maintaining local • Behavioral changes: employment, particularly eating habits with public in rural areas health effect (reduced • A higher share of value obesity) added is retained locally by producers Environmental impacts • Local: reduced GHG emissions associated with transportation • Seasonal: Reduced GHG emissions involved in storage • Ecological production methods: reduced GHG involved in production; reduced pesticide use, reduced soil and water pollution, enhanced biodiversity, minimum processing (reduces GHG in processing & storage) Towards re-localised food systems and circular economy models • Appropriate scale and technology e.g. -
The Italian Cultural Institute of New York CARLO PETRINI, SLOW
FOR IMMEDIATE RELEASE The Italian Cultural Institute of New York Presents: CARLO PETRINI, SLOW FOOD AND THE UNIVERSITY OF GASTRONOMIC STUDIES An encounter with American students an "Slowness" believers Tuesday, May 15, 2012- 4.30 - 6.00pm Location Italian Cultural Institute New York, 686 Park Avenue NYC New York, May 11, 2012- The Italian Cultural Institute will host an encounter between Carlo Petrini - founder of Slow Food and the University of Gastronomic Studies - and American students and "Slowness" believers. Carlo Petrini will meet the students and the ex-students of the University of Gastronomic Studies to illustrate new projects and his University. As of today, Slow Food has over 100,000 members joined in 1,300 convivia - local chapters - worldwide, as well as a network of 2,000 food communities who practice small-scale and sustainable production of quality foods. Organized by volunteer leaders, local chapters carry out the Slow Food mission in their communities. Chapters offer educational events and activities to promote sustainability and biodiversity and connect farmers, cooks, educators, students and everyone else who cares about their food and the environment; local chapters are the heart of Slow Food movement. In the USA there are more than 200 chapters across the country that invite members and the greater community to taste, celebrate and champion the food and the food traditions important to their region. From the Slow Food Manifesto: "Speed became our shackles. We fell prey to the same virus: 'the fast life' that fractures our customs and assails us even in our own homes, forcing us to ingest fast- food. -
A Guide to Serving Local Food on Your Menu1
A GUIDE TO SERVING LOCAL FOOD ON YOUR MENU Quick Tips to Serving Local Food on Your Menu: 1. Start small—during the growing season, replace foods that you already serve with the same product from local farmers. 2. Learn about local agriculture—visit farmers markets, call your Cooperative Extension office, and find out what organizations work with farmers in your area. See the Resources section of this Guide for suggestions on how to find farmers near you. 3. Visit each other—tour farms and invite farmers to your facility to gain better insight into how you can work together. 4. Work through your existing distributors—ask if they offer any local products and encourage them to do so or to do more. 5. Be patient—buying local can be rewarding yet challenging, so be flexible and set realistic expectations and goals. 6. Advertise—let your customers know what your are doing by labeling foods that come from local farms and tell stories about the products and their producers. A Guide to Serving Local Food on Your Menu1 INTRODUCTION The demand for fresh, local food has been growing rapidly in recent years, spurred by celebrity chefs, farmers’ markets, Buy Fresh, Buy Local campaigns, and other initiatives. Institutions of various kinds have begun to respond to this demand. In one well known example, the media attention received by the local foods project begun in one dining hall at Yale University has made other schools aware that serving fresh, local food can give them a competitive edge when recruiting students. As a result, many colleges and universities across the country have begun to feature their use of local foods. -
1 Individual Escapism Or Eco-Community: Selected
INDIVIDUAL ESCAPISM OR ECO-COMMUNITY: SELECTED CASES OF ECOVILLAGE INITIATIVES IN TURKEY A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF SOCIAL SCIENCES OF MIDDLE EAST TECHNICAL UNIVERSITY BY EBRU ARICAN IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY IN THE DEPARTMENT OF SOCIOLOGY APRIL 2014 1 Approval of the Graduate School of Social Sciences ____________________ Prof. Dr. Meliha Altunışık Director I certify that this thesis satisfies all the requirements as a thesis for the degree of Doctor of Philosophy. ____________________ Prof. Dr. Ayşe Saktanber Head of Department This is to certify that we have read this thesis and that in our opinion it is fully adequate, in scope and quality, as a thesis for the degree of Doctor of Philosophy. ____________________ Assoc. Prof. Dr. Helga Rittersberger-Tılıç Supervisor Examining Committee Members Prof. Dr. Ayşe Gündüz Hoşgör (METU, SOC) _____________________ Assoc. Prof. Dr. Helga Rittersberger-Tılıç (METU, SOC) _____________________ Assoc. Prof. Dr. Necmi Erdoğan (METU, ADM) _____________________ Assoc. Prof. Dr. Erdoğan Yıldırım (METU, SOC) _____________________ Assist. Prof. Dr. Ersan Ocak (Bilkent, COMD) _____________________ 1 PLAGIARISM I hereby declare that all information in this document has been obtained and presented in accordance with academic rules and ethical conduct. I also declare that, as required by these rules and conduct, I have fully cited and referenced all material and results that are not original to this work. Name, Last name: Ebru Arıcan Signature: iii ABSTRACT INDIVIDUAL ESCAPISM OR ECO-COMMUNITY: SELECTED CASES OF ECOVILLAGE INITIATIVES IN TURKEY Arıcan, Ebru PhD., Department of Sociology Supervisor: Assoc. Prof. Dr. Helga Rittersberger-Tılıç April 2014, 256 pages The aim of this study is to examine ecovillage initiatives in Turkey by focusing on green lifestyles and community strategies as agents of political change. -
SLOW FOOD INTERNATIONAL CONGRESS Chengdu 2017
ARK OF TASTE 2012-2017 REPORT SLOW FOOD INTERNATIONAL CONGRESS Chengdu 2017 1 INTRODUCTION An updated list of Ark products and national commissions and the product nomination form can be found at www.fondazioneslowfood.com/en Cover: © Marco Del Comune & Oliver Migliore Pu’er tea from the Xishuangbanna mountain forests, China – Ark of Taste All figures correct as of September 5, 2017 3 CAPITOLO 1 – INTRODUZIONE products in specific countries (one on the Ark products in Peru* has already been produced, and another on Brazil is 2012-2017: in progress). The number of Ark products has quadrupled in five years, and there are now over 4,500 on board, plus more than 1,000 nominations currently under 5 YEARS OF THE evaluation. The majority of the new products come from Latin America and Asia, two continents where the threat ARK OF TASTE to biodiversity is particularly grave. Five years have passed since the relaunch of the Ark of Taste project at the 2012 Slow Food International Congress in Turin. Back then there were just over a The battle to save thousand products on board Slow Food Ark. A great number, but not enough, given the speed at which our biodiversity is the battle planet’s resources are being destroyed. The erosion of food biodiversity (edible plant for the planet’s future. species and varieties, livestock breeds, traditional We can all do something: reflect before buying our food, foods like breads, cheeses, sweets, cured meats, choose to prioritize local and seasonal foods, support preserves, etc.), the result of traditional cultures sustainable family farming, find out about the origins of and ancestral knowledge, has taken on a breakneck what we eat and, of course, nominate products from our pace in the last 70 years. -
Sustainability for Food Consumers: Which Perception?
sustainability Article Sustainability for Food Consumers: Which Perception? Cristiana Peano 1 , Valentina Maria Merlino 1,* , Francesco Sottile 2 , Danielle Borra 1 and Stefano Massaglia 1 1 Dipartimento di Scienze Agrarie, Forestali e Alimentari, Univerity of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy; [email protected] (C.P.); [email protected] (D.B.); [email protected] (S.M.) 2 Dipartimento di Architettura, University of Palermo, Viale delle Scienze, Ed. 14, 90128 Palermo, Italy; [email protected] * Correspondence: [email protected] Received: 23 August 2019; Accepted: 19 October 2019; Published: 25 October 2019 Abstract: A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution and consumption ways cannot be overlooked for sustainability achievement, as well as the consumer’s related perception. In this research the Best–Worst scaling methodology was adopted to explore the priorities declared by a sample of 801 consumers among 12 different sustainability definitions selected from the scientific literature. The choice experiment was carried out through face-to-face interviews during two food and wine events closely related to the sustainability theme in the food sector. The respondents considered as sustainability priority definition the “preservation of natural resources”, followed by “decent working conditions” and “accessibility for everyone to healthy and safe food”. Moreover, 5 consumer’s clusters were identified according to the priorities assigned to the different sustainability definitions, as well as to individuals socio-demographic characteristics. -
The End(S) of Freeganism and the Cultural Production of Food Waste
University of Massachusetts Amherst ScholarWorks@UMass Amherst Communication Department Faculty Publication Communication Series 2017 The nd(E s) of Freeganism and the Cultural Production of Food Waste Leda M. Cooks University of Massachusetts - Amherst Follow this and additional works at: https://scholarworks.umass.edu/communication_faculty_pubs Recommended Citation Cooks, Leda M., "The nd(E s) of Freeganism and the Cultural Production of Food Waste" (2017). Perma/Culture: Imagining Alternatives in an Age of Crisis. 54. Retrieved from https://scholarworks.umass.edu/communication_faculty_pubs/54 This Article is brought to you for free and open access by the Communication at ScholarWorks@UMass Amherst. It has been accepted for inclusion in Communication Department Faculty Publication Series by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. The End(s) of Freeganism and the Cultural Production of Food Waste. Leda Cooks, Professor, Department of Communication, UMass Amherst, US In Jonathon Miles 2013 novel Want Not, Crabtree, an older ex-inmate out on parole whose income comes from collecting cans from dumpsters/bins confronts Talmadge, a young Freegan picking out his next meal from a nearby dumpster. Maddened by the ridiculous scene of a seemingly well-off able-bodied white man picking produce out of the trash, Crabtree asks: “The fuck you doing?. You eating from the trash?” [emphasis original] (2013, 9). Talmadge says that yes, yes he is and that the excesses of capital are ruining society: people are starving while supermarkets dump perfectly good food. Crabtree responds that Talmadge is crazy if he thinks anything is changed by going through the garbage. -
Local and International Examples of How Sustainable Communities Can and Do Work
Environment 24 Local and international examples of how sustainable communities can and do work Morag Gamble SEED International Email: [email protected] www.SEEDinternational.com.au What is a sustainable neighbourhood? What does it look like? What are it’s features? How are local communities around the world making it a reality? INTRODUCTION For the first time in human history, more than half of the global population live in urban environments. To sustain urban habitats and their inhabitants, we must plan, design and think of cities as ecological systems, create healthy urban metabolisms and reconsider the relationship between cities and their hinterland. Climate change, peaking oil supplies, increasing levels of pollution, scarcity of fresh water, biodiversity loss, toxic food scares, and escalating violence are just some of the reasons why new patterns of urban living need to be developed. There is a great potential in urban areas to produce more, waste less and contribute to the ecological balance (restoration of the urban metabolism). Cities can become cyclers instead of sinks. The settlements we live in affect the choices we make and the way we live, as well as the level of impact we have on the planet's finite resources. A radical shift is required in the current approach to the design of human settlements and the food systems that feed the populations. WHAT IS A SUSTAINABLE COMMUNITY? “Sustainable communities live in social, cultural and physical environments in which needs and aspirations can be satisfied without diminishing the chances of future generations. A sustainable human community is designed in such a way that its ways of life, businesses, economy, physical structures, and technologies do not interfere with nature’s inherent ability to sustain life. -
Chapter 6: What Makes Local Food At- Tractive to Consumers?
Chapter 6: What makes local food at- tractive to consumers? Andreas Håkansson In order to understand the potential of local and regional food, we must first understand what it is about these goods that attract consumers. This chapter summarizes the research on what drives local food consumption, starting from an overview of the motivations of the consumers themselves and different descriptions of what characterizes consumers of local food (“locavore“), and continuing with potential explanations for underlying motives. In recent years, there has been an increased interest in local and regional food: inte- rest from researchers and government officials, but also from food producers. Local farmers markets are springing up in communities in many areas of the industrialized world, including the south Baltic region. This increase is coupled with an increased consumer demand in local and regional food throughout the region. In this chapter we investigate why consumers are now demanding local foods. An increased un- derstanding would help to better understand the potential of local food from both a political perspective, and, from a marketing one, help to market existing and deve- lop new local and regional food products. Effective demand Before discussing motivations, it is important to first define what is meant by saying that consumers have a demand for local food. Demand (or effective demand, to be more precise) is a technical term defined as a willingness linked to an ability to pay for a good or service at a given price. It should be separated from having an interest in something or in preferring to have something only if it could be obtained at no additional cost. -
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septeMber 2015 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar Dealing with the Lees RACKING AND SUR LIE AGING Racking is a wine making term that gets tossed out often and may sound like some complex process. But, in fact, the underlying basis September 25 5:00pm-8:00pm* of it is not so complicated. Racking is a method in wine production Join us Friday evening of moving wine from one holding container to another in order to from 5pm to 8pm. Start filter the wine. The traditional method of doing it is to use the power your weekend off with a relaxing view, live music, of gravity to siphon the wine from one barrel or tank to another, so great food and a glass of the required equipment isn’t even too sophisticated. Monterey’s finest. The French term for racking is soutirage or soutirage traditionnel. This method was first developed in the Bordeaux region long before Store Hours electricity and powered pumps. High quality wine production still A Taste of Monterey uses the no-power, gravity approach. Although it is a labor-intensive process, most wine makers will agree that Cannery Row Sun-Wed 11am-7pm* pumping wine with an electric pump during this important time in the wine’s development can be disruptive and Thu-Sat 11am-8pm* result in damaging the flavor profile of a wine. *No new member tastings The reasons to rack are to clarify the wine and to prevent off-flavors from developing. Off-flavors may develop from after 6:00pm decomposing yeast, which is added to the wine to aid in fermentation.