Social Report 2015

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] Editors Annalisa Audino, Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Serena Milano, Alessandro Tocci

Editorial Team Cristina Agrillo, Serena Alaimo, Andrea Amato, Francesco Anastasi, Elena Aniere, Carlotta Baitone, Francesca Baldereschi, Valentina Bassanese, Valentina Bianco, Typhaine Briand, Abderrahmane Amajou, Roba Bulga, Elisabetta Cane, Giulia Capaldi, Salvatore Ciociola, Ester Clementino, Translation Daniela Conte, Chiara Davico, John Irving and Carla Ranicki Elisa Demichelis, Paolo Di Croce, Davide Dotta, Emanuele Dughera, Martina Dotta, Valerie Ganio Vecchiolino, Editing Tiziana Gazzera, Jacopo Ghione, Vincenzo Kirt Dennis Girgenti, Venusia Govetto, John Kariuki, Samson Kiiru, Nazarena Lanza, Michela Cover Photo Lenta, Velia Lucidi, Marina Mainardi, La Guajira Bean Presidium, Peru Simona Malatesta, Maria Mancuso, © Mujeres andinas en camino Sophie Marconi, Irene Marocco, Valentina Meraviglia, Michèle Mesmain, Marta Messa, Edie Mukibi, Paola Nano, Graphic Design Cristiana Peano, Simona Piasentin, Alessia Paschetta, Claudia Saglietti Matteo Pizzi, Raffaella Ponzio, Rinaldo Rava, Mabel Redaelli, Printing Mariusz Rybak, Ludovico Roccatello, La Stamperia, Carrù (Cn) Paola Roveglia, Michele Rumiz, Printed on recycled paper Veronika Sadlonova, Claudia Saglietti, Piero Sardo, Francesco Scaglia, Issue closed May 2016, Francesco Sottile, Alessandra Turco ﬁ nancial analysis 2015 Contents

5 Our Identity 70 Financial Report

6 Biodiversity: 72 2015 in Numbers Our Common Home 79 Fundraising by Carlo Petrini 83 Slow Food Foundation 7 Slow Food and the 10,000s Supporters 8 Holes in the net by Serena Milano 10 The Slow Food 10 Our Network Foundation for Biodiversity 88 Experts 11 The Biodiversity House 94 Writers, Journalists, 12 Organizational Structure Photographers and 13 Objectives, Policies Filmmakers and Projects 96 Associations, Institutions and Universities 14 Our Activities

20 Projects 108 Communication 21 10,000 Gardens in Africa and Research

33 Ark of Taste 110 University Dissertations 44 Presidia 115 Documentaries, 60 Slow Food Chefs’ Videos and Films Alliance 119 Press Review 64 Earth Markets 67 Communication

5 1

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6 Our Identity

7 © MMarcoarco DDelel CComuneomune

Biodiversity: Our Common Home

The years go by and Slow Food is now about to celebrate its thirti- eth anniversary. It has been and is an exciting journey, strewn with challenges and enlivened by new goals. In all these years, the association has changed and grown, following a common thread that, step by step, has gradually unraveled amid doubts and discoveries. We can now recognize clearly what the thread is: it is the protection of this Mother Earth of ours—Terra Madre—of its animal and plant species, of food products born of traditional wisdom and skills. In short, biodiversity formed by the actions and people who feed the planet with their daily labor.

The ways we mistreat the home we share with the whole of humanity are innumerable: hunger, inequalities, food waste, and lack of access to water; intensive industrial production that devours traditional gastronomic skills, excessive meat consumption, and overex- ploitation of the soil; land grabbing, the violation of the right to land, and violence towards indigenous populations. Here we have just a few examples, but it is only natural to ask: how far do we have to go before we realize that the world in which we are living is a common home—and that we are all responsible for it, each one of us?

There can only be one answer: we have to start taking care of Mother Earth and the people who inhabit it—with loving kindness and also a dash of poetry. Not all is lost: thanks to the initiatives of civilians, associations, and NGOs, positive signals are coming in from all over the world. All that remains for us to do is to learn to Carlo Petrini march, all together, towards the same objective. president of Slow Food

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SSlowlow FoodFood isis anan internationalinternational associationassociation thatthat uunitesnites tthehe ppleasureleasure ooff ffoodood withwith ccareare fforor food-pro-food-pro- dducingucing communitiescommunities aandnd thethe environment.environment. Found-Found- eedd iinn 1989,1989, itit hashas effectivelyeffectively bbecomeecome a ppoliticalolitical eentity,ntity, andand tthroughhrough iitsts nnetworketwork ooff mmembersembers aandnd TTerraerra MMadreadre ffoodood ccommunities,ommunities, iitt cconnectsonnects rruralural cculturesultures ffromrom aallll overover thethe world,world, protectsprotects biodiver-biodiver- ssityity andand promotespromotes a mmodelodel ooff ssustainableustainable ddevelop-evelop- mment.ent.

How can we feed the planet and guarantee good, clean and fair food for everyone? This is the ambitious challenge that Slow Food has set for itself. The answer is clear, and was reﬂ ected in the three strategic objectives set during the International Congress in October 2012: use the strength of the network and make biodiversity the starting point. This means creating 10,000 food gardens in Africa, identifying 10,000 Ark of Taste products and creating 10,000 local groups (convivia and food communities) in the network. These are sym- bolic numbers, paradigms on which Slow Food will concentrate its energy, but also highly concrete targets. The Slow Food Founda- tion for Biodiversity will be focusing its engagement on the ﬁ rst two objectives.

© TTripodphotoripodphoto 9 110,0000,000 foodfood disease. Native plant varieties and The animal breeds are often hardier and ggardensardens inin AfricaAfrica require fewer external inputs (water, 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 three The objective of creating 10,000 food supplementary feed in the case of gardens is linked to the desire to fo- animals), allowing communities to use strategic cus more attention on the global south sustainable and clean farming tech- and particularly on Africa, where Slow niques. It is essential that the issue objectives: Food’s strategy of promoting small- of biodiversity is freed from the spe- scale family farming, biodiversity pro- cialist sphere to become a common tection and local food consumption heritage, shared by everyone who can contribute to achieving food sov- buys food on a daily basis, everyone ereignty, and therefore to guaranteeing who serves food (at restaurants, fairs the survival of local communities and and events), everyone who teaches cultures. Slow Food will create new in schools, everyone who plans lo- gardens and organize support and cal policies and everyone who grows training for the network of existing gar- their own vegetables at home. dens. A project to map the genetic and cultural heritage of African food products will be administered alongside the 110,0000,000 llocalocal ggroupsroups gardens initiative, with the selection of (i.e. strengthening the network) new foods for the Ark of Taste and Pre- This last objective is linked to the sidia and the creation of Earth Markets. awareness that the ﬁ rst two, and The rehabilitation of African gastrono- their connected projects, can only be my will be carried out by collaborating achieved with a strong, widespread, more and more with cooks and chefs, locally rooted network, plus the ca- and by organizing awareness-raising pacity to bring together the various campaigns in favor of local food, sus- nodes (local, regional, national and in- tainable ﬁ shing and raw-milk cheeses, ternational), creating common fronts and against land grabbing and the in- and synergies. It is not possible to talk troduction of GM crops. about access to good, clean and fair food for everyone without the com- 110,0000,000 productsproducts mitment and mobilization of the association and the whole Terra Madre oonn thethe ArkArk ofof TasteTaste network at every level: from the in- (i.e. biodiversity protection) ternational bodies to the national, This number symbolically indicates regional and local branches, from the the relaunch of all the biodiversity- longest-standing convivia and com- protection projects (the Ark of Taste, munities to the newest, from the old- but also the Presidia and the Earth est to the youngest members, from Markets). It is not possible to talk producers to chefs to experts, from about access to good, clean and fair intellectuals to enthusiasts. The role of food for everyone, if in the meantime Terra Madre is equally crucial, bring- humanity is losing its heritage of fruit ing new stimuli, ideas, issues and hu- and vegetable varieties, native live- manity. The growth and strengthening stock breeds and traditional foods. of the association’s network and the Biodiversity allows plants and animals Terra Madre network are the basis to adapt to climate change, unex- and essential condition for the realiza- pected events, parasite attacks and tion of any other project.

10 © MMarcoarco DDelel CComuneomune & OOliverliver MiglioreMigliore

international campaigns and major Holes events, down to the small daily actions of its local convivia. in the net Since it was formed in 2003, the Slow Food Foundation has been patiently and tenaciously hunting for these The control of the food system in every sector—from seed to fer- holes and giving voice to shepherds, tilizer and pesticide production, from processing to sale—is con- fi shers, farmers, artisans: the hum- centrated in the hands of a few multinationals. Thus, agriculture blest among us, but also the only is moving faster and faster towards the standardization of fl avor, ones capable of saving the beauty of productive effi ciency, monocultures, intensive farming, and large- our planet with their skills, experience scale retailing. It is a system designed exclusively to maximize profi t. and outstanding dexterity. It is increasingly removed from the real needs of humanity and the original function of agricultural activities and food: namely to feed Thanks largely to the explosive en- people healthily. ergy of the Terra Madre network, the Foundation’s projects (the Ark If we are to make a radical change in direction, our starting point has of Taste, the Presidia, the Earth to be something that is as humble as it is extraordinary: biodiver- Markets, the Slow Food Chefs’ Alli- sity—the earth in all its different forms and expressions. By this we ance) and its mission (the protection mean more than just a catalog of varieties, species and food prod- of biodiversity) have gradually grown ucts. The biodiversity we need to to save is the sum-total of acts and into the principal raison d’être of the skills, of memory and people. The basis for any action or project or whole Slow Food movement. campaign in this sense is curiosity, love of knowledge, the patience to listen; the desire to discover a landscape, a hidden skill, a community, an old tree; the joy of experiencing or re-experiencing a fl avor or an aroma. In short, it is the wish to preserve and multiply beauty. Serena Milano Secretary General of the To seek, discover and pick out holes in the large net of standardiza- nonprofi t Slow Food Foundation tion day by day—this is precisely what Slow Food teaches with its for Biodiversity

11 DDivleivle CCave-Agedave-Aged CCheese,heese, PPresidiumresidium TTurkeyurkey © IIvovo DDanchevanchev

The Slow Food Foundation for Biodiversity

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.

Protecting biodiversity means respecting all diversities of places, bodies of knowledge and cultures. It means cultivating many different things, but on a small scale. It means producing less, but giving value to what is produced and avoiding waste. It means eating mostly local food. It means promoting a system that is balanced, durable and sustainable. It means protecting the small- scale farmers, ﬁ shers and herders who understand the fragile equilibriums of nature and who work in harmony with ecosystems.

Slow Food ofﬁ cially began working on agrobiodiversity in 1997. In 2003, Slow Food International and Slow Food Italy, with assistance from the Tuscany Regional Authority, created the Slow Food Foundation for Biodiversity. With its own statute, institutional structure and budget, the Slow Food Foundation is the operational arm charged with protecting food biodiversity. It coordinates many of Slow Food’s projects around the world: the Presidia, the Ark of Taste, the food gardens in Africa, the Slow Food Chefs’ Alliance and the Earth Markets.

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

12 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.

Anyone who is interested in helping to promote these 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 into other languages. A video has also been produced for the ﬁ rst two manuals, presenting a more accessible summary of their content.

The manuals and the video can be downloaded from the Biodiversity section of the website www.slowfoodfoundation.org Hard copies can be requested by writing to [email protected]

How does the Slow Food Foundation for Biodiversity work? A team based at the Slow Food international headquarters (in Bra, Piedmont) coordinates the Slow Food Foundation’s projects, in close collaboration with Slow Food’s other ofﬁ ces, in particular Slow Food International, Slow Food Italy and the Terra Madre Foundation.

A network of local collaborators also coordinates projects in Africa and Latin America. Most of the work around the world, however, is carried out by thousands of volunteers who share Slow Food’s objectives. The Slow Food association actively contributes to the Foundation’s work on the ground. Slow Food convivia collect funds, work to identify at-risk products and communities of producers, collaborate on the management of projects, and host and involve producers during local, national and international events.

Over the years, the Slow Food Foundation has also developed a register of consultants—lecturers, agronomists, veterinarians, food technologists, etc.—who have the necessary skills to help develop the various projects, providing assistance and training.

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The Home of Biodiversity

Since 2011, the Slow Food Foundation for Biodiversity has had a headquarters in Tuscany, at the Lorenese Granary of the Alberese Regional Farm in the province of Grosseto, opened thanks to the support of the Tuscany Regional Authority and the combined efforts of the Slow Food Foundation, Slow Food Tuscany, the Slow Food convivia around Grosseto and the Al- berese Regional Farm.

From April to September, the Biodiversity House is open to the public and offers an educational experience based around biodiversity, with a video room, photo exhibition, café and bookshop. It also regularly hosts events, meetings and tastings with producers, writers, ﬁ lmmakers and Slow Food members. The meetings are organized in collaboration with local associations, like the Proloco Alborensis, the Maremma Regional Park and the Alberese Regional Farm.

“Slow Schools’ was the Home of Biodiversity’s main project in 2015. Started in 2011, it involves schools in the communes of Grosseto and Orbetello, where children are guided along a food education course with visits to the Home of Biodiversity, virtuous local producers and theoretical and practical lessons in the classroom.

14 Organizational Structure

TThehe SSlowlow FoodFood FoundationFoundation fforor BBiodiversityiodiversity wwasas ffoundedounded inin 20032003 toto ccoordinateoordinate aandnd ttransparentlyransparently ffundund thethe PresidiaPresidia andand ootherther SSlowlow FFoodood pprojectsrojects ttoo Carlo Petrini (Italy) President of Slow Food International pprotectrotect foodfood biodiversity.biodiversity. IItt wwasas rregisteredegistered iinn IItalytaly Paolo Di Croce (Italy) aass a sociallysocially usefuluseful non-profinon-profi t oorganizationrganization General Secretary of Slow Food International ((ONLUS),ONLUS), inin accordanceaccordance wwithith IItaliantalian LLegislativeegislative Dessislava Dimitrova (Bulgaria) DDecreeecree nno.o. 447070 ofof DecemberDecember 44,, 11997,997, aandnd rregisteredegistered Coordinator of Slow Food activities wwithith protocolprotocol no.no. 4545 oonn SSeptembereptember 116,6, 22003.003. in Bulgaria Marcello Longo (Italy) Coordinator of Presidia and Terra Madre TThehe BBoardoard ooff DDirectorsirectors isis correctcorrect asas ofof MayMay 2016.2016. communities in Puglia Luca Fabbri (Italy) Slow Food consultant SSlowlow FFoodood FFoundationoundation Laura Ciacci (Italy) PPositionsositions aandnd BBodies:odies: Slow Food Italy national councilo and Slow Food consultant President Silvestro Greco (Italy) Piero Sardo (Italy) Slow Food Italy national councilor and scientifi c director of the Central Vice-President Institute for Applied Marine Research John Kariuki (Kenya) Matteo Mugelli (Italy) Coordinator of Slow Food activities Representative from the Tuscany Regional in Kenya Authority, Slow Food Foundation Honorary 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)

15 Support and respect the work of small-scale food producers Objectives Safeguard the environment, territories and culture Promote awareness of the value of biodiversity

Projects

10,000 Gardens in Africa

Ark of Taste

Presidia

Slow Food Chefs’ Alliance

Earth Markets

16 Catalog quality food products at risk of extinction

Improve the sustainability of production methods and protect food-producing environments

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

Policies

17 2

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18 Our Activities

19 10,000 Gardens in Africa

After planting 1,000 school and community gardens in 30 countries in Africa, 10,000 gardens Slow Food has now relaunched the project and upped the target. Namely in Africa 10,000 gardens and the building of a network of young African leaders who To ﬁ nd out more about the 10,000 will work to save biodiversity on the continent, to valorize traditional skills and Gardens in Africa and an update on 2015 activities, see page 21 gastronomies, and to promote family and small-scale farming.

Ark of Taste

The Ark of Taste selects and catalogs endangered agricultural and food products across the planet. To date, more than 3,000 products have been added To ﬁ nd out more about the Ark in more than 140 countries. The relative fact sheets (in Italian and English) are of Taste and an update on 2015 activities, see page 33 published on the Slow Food Foundation website.

Presidia

The Presidia are concrete projects developed with producers to raise the pro- ﬁ le of their endangered traditional food products and local areas, to salvage old production techniques and to save native animal breeds, and fruit and vegetable varieties. Today there are 470 of them in more than 60 countries. Many Presidium producers have adopted narrative labels to provide information about producers, their farms or businesses, plant varieties or animal To ﬁ nd out more about the breeds used, cultivation, breeding, processing techniques, areas of origin, Presidia and an update on 2015 activities, see page 44 and so on.

Slow Food Chefs’ Alliance

Active in Albania, Canada, Italy, Morocco, Mexico, and The Netherlands, the To ﬁ nd out more about the Slow Slow Food Chefs’ Alliance is a large solidarity network made up of cooks and Food Cooks’ Alliance and an chefs who choose to use and pledge to promote Presidium and Food Com- update on 2015 activities, see page 60 munity ingredients.

Earth Markets

The Earth Markets play host to small-scale producers to allow them to sell To ﬁ nd out more about the Earth Markets and an update on 2015 their seasonal local produce grown, raised or made using sustainable eco- activities, see page 65 friendly techniques.

20 gardens active at 2,092 the end of 2015

new gardens 735 planted in 2015 10,000 Gardens countries 35 involved in 2015 in Africa

operators trained 40 in 2015 The 10,000 Gardens in Africa project was launched in 2011 by Slow Food Network representatives in Kenya, Uganda and Ivory Coast to promote a model of sustainable agriculture respectful of the environment, its ecological people involved 41,840 in 2015 balance and the culture of local communities. The ﬁ rst target of 1,000 gardens was reached in 2013 thanks to the mobilization of the Slow Food international network and the commitment of convivia and communities in Africa

agronomists itself. In the same year, an even more ambitious challenge was mounted as 70 involved the target was upped to 10,000 gardens. The extra zero hides a political proposal. Planting 10,000 means producing and making available fresh, local food and, above all, building a network of people with the wherewithal to drive the Slow Food movement in Africa by preserving biodiversity, valorizing traditional skills and gastronomies, and promoting small-scale agriculture. The gardens project plays a vital role in making Slow Food’s African network stronger and fostering new food communities and new convivia, in identifying endangered local food products to board on the Ark of Taste, and in the launching of new Presidia and Earth Markets. The Gardens in Africa are more than just any gardens. Local communities favor traditional produce (vegetable, fruit, aromatic and medicinal herbs), em- ploy sustainable techniques, make the most of the skills of each member of the community, and involve different generations and social groups. Almost half the gardens are in schools—open-air classrooms with an important educational function—and supply their canteen kitchens with fresh vegetables. The others are community gardens whose produce is used largely to improve the daily diet, any surplus being sold to supplement incomes.

110,0000,000 ggardensardens iinn AAfricafrica

LLieusieuieusieu ccommunityommunity ggarden,arden, CCameroonameroon At Bafang, the garden is ten- ded by a whole Slow Food convivium. Food producers, mothers, traders and students all get together to grow cassava, yams, diﬀ erent varieties of beans, plantains, sweet potatoes, maize, pe- anuts, and fruit. They share the harvest with families and sell part of it on the local market. To fertilize the soil, they use chemical-free coﬀ ee re- sidues.

TThehe SSlowlow FFoodood nnetworketwork aandnd tthehe gardensgardens inin AfricaAfrica Italian Slow Food convivia have supported many gardens in Africa. Slow Food Brescia has been particularly active, adopting 41 gardens in Ruanda, Tanza- nia, Uganda, Sierra Leone, Ivory Coast, Ethiopia, Ma- dagascar, Togo, Namibia and Zambia. Photo: the school garden in Obar, Uganda, supported by the Slow Food Brescia convivium.

2015 activities During the year, the Slow Food network in Africa continued to stabilize existing gardens and planted more than 700 new ones, again with the aim of protecting local biodiversity, adding value to indigenous food products, and helping achieve food sovereignty and self-sufﬁ ciency.

The Slow Food Foundation has begun to consolidate experience exchanges among those working on the project by organizing seminars and training courses for coordinators from the different countries, thereby helping to build regional (transnational) work groups. The result of the work should be judged not only by the number of gardens established, but also by the constant strengthening of networks of local leaders who participate regularly in training sessions, in turn become trainers themselves, and use gardens as a means of trying out alternative models of agriculture and food production and consumption.

During the course of 2015, the Gardens in Africa section on the Slow Food Foundation website was totally revamped. The texts were formulated into a manual for project coordinators and, thanks to the collective efforts of thousands of people, all the gardens were “geo-localized”, and are now viewable on an interactive map.

23 Slow Food in Africa

BBeforeefore TTerraerra MadreMadre 20042004 2 Convivia in 1 country 3 Presidia in 2 countries

AAfterfter TTerraerra MadreMadre 20042004 15 Convivia in 5 countries 3 Presidia in 2 countries 160 food communities in 36 countries

24 Legenda

Convivia Ark of Taste products from 1 to 5 Presidia Gardens from 6 to10 Food communities Earth Markets more than 10

TTodayoday 211 convivia in 36 countries 36 Presidia in 16 countries 450 food communities in 37 countries 249 Ark of Taste products in 39 countries 2092 gardens (active) in 35 countries 4 Earth Markets in 4 countries

TThehe ccostost ooff 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 110000 at Salone del Gusto and Terra Madre) € Study 990000 € (e.g. contribution to a scholarship for African youth at the University 110000 of Gastronomic Sciences, Pollenzo, Italy)

Printing and distribution of educational and communication € material 5500 (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)

25 The Project

SSlowlow FFood’sood’s AAfricanfrican ffoodood ggardensardens ffollowollow tthehe pphiloso-hiloso- pphyhy ofof ggood,ood, ccleanlean aandnd ffair.air. BButut wwhathat ddoesoes tthishis mmeanean iinn practice,practice, andand whatwhat makesmakes themthem differentdifferent fromfrom otherother ffoodood gardens?gardens?

SSlowlow FFoodood gardensgardens havehave 1100 essentialessential ingredients.ingredients. They...They...

1 ...... areare createdcreated byby a communitycommunity The gardens bring together and value the abilities of all the community members. They recover the wisdom of older generations, make the most of the energy and creativity of younger people and beneﬁ t from the skills of experts.

2 ...... areare basedbased onon observationobservation Before planting a garden, it is necessary to learn to observe and to get to know the terrain, local varieties and water sources. The garden must be adapted to its surroundings, and local materials should be used to make the fencing, compost bins and nursery.

3 ...... don’tdon’t needneed a largelarge amountamount ofof spacespace 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 footpath and so on...

4 ...... areare havenshavens forfor biodiversitybiodiversity Slow Food gardens are places for local biodiversity, which has adapted to the climate and terrain thanks to human selection. These nutritious and hardy varieties do not need synthetic fertilizers and pesticides. The gardens are also planted with medicinal plants, culinary herbs and trees like banana, mango and citrus.

26 5 ...... produceproduce theirtheir ownown 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 … areare cultivatedcultivated usingusing sustainablesustainable methodsmethods Natural remedies based on herbs, ﬂ owers or ash are used to combat harmful insects or diseases.

7 ...... savesave waterwater Once again, an approach based on observation and creativity is fundamental. Sometimes it only takes a gutter, tank or cistern to collect rainwater to resolve seemingly insurmountable problems and avoid more expensive solutions.

8 … serveserve asas open-airopen-air classroomsclassrooms Food gardens offer an excellent opportunity for teaching adults and children alike about native plant varieties, promoting a healthy and varied diet and explaining how to avoid using chemicals.

9 ....are..are usefuluseful butbut alsoalso funfun Food gardens are a simple and cheap way of providing healthy and nutritious food. But even in the remotest villages and poorest schools, Slow Food gardens are also a place for games, celebrations and fun.

10 ....are..are networkednetworked togethertogether Neighboring gardens exchange seeds, while those further away exchange ideas and information. The coordinators meet, write to each other and collaborate. School gardens in Western countries are raising funds for the Afri- can gardens.

11 ……comecome ttogetherogether iinn a ssingleingle vvoice,oice, oofferingffering hhopeope fforor yyoungoung ppeopleeople 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 to ten thousand, and they dialog together and support each other, their impact grows. Together, they can turn into a single voice, speaking out against land grabbing, GMOs and intensive agriculture, and in favor of traditional knowledge, sustainability and food sovereignty. They can represent hope for thousands of young people.

27 © SSerenaerena MMilanoilano

110,0000,000 ggardensardens iinn AfricaAfrica

AAnchote,nchote, AArkrk ooff TTaste,aste, EEthiopiathiopia The anchote is a tuber preserved by the Oromo women of Ethiopia. Rich in ﬁ ber, protein, calcium, iron, zinc, magnesium and vitamin A, it is eaten boiled, stewed or ground as ﬂ our. Now loaded onto the Ark of Taste, it is being grown, with lettuce, chard, toma- toes, turnips, potatoes, red onions, garlic, cabbage, kale, carrots, and ensete, or false banana, a plant native to Ethiopia, in the garden of the Meskerem primary school in Addis Abeba.

28 © AAlebrtolebrto PPrinarina

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.”

What is innovative about Slow Food’s approach is its starting point, which is not agriculture, but food, from every aspect. Focusing on agricultural development means focusing on production. Focusing on food, on the other hand, means concentrating on people, culture, traditional knowledge. It means involving farmers, herders and fi shers, but also chefs, students and teachers. Everywhere it works, Slow Food starts with an understanding of the place and the local community. It identifi es a network of interested people and begins mapping the local agrobiodiversity (such as plant varieties, animal breeds, food products, farming and fi shing techniques, traditional recipes). Only after this phase is it possible to choose how to proceed, deciding together with the communities which path to take: Prioritizing education in schools or developing Presidia? Involving chefs or focusing on family consumption? Promoting the local market or seeking international sales channels? Starting with which products? Planting the gardens where? Growing which crops?

Only an in-depth understanding of the territory will allow perceived need to either be validated or disproved. Without this initial research, the risk is that the same responses will be offered to everyone, giving the communities what they ask for out of habit, or what has been suggested to them by previous development projects. This is the case, for example, with the many wells, built in haste and often abandoned just as quickly. Sometimes they are truly necessary, but before building a well and buying a pump that will need fuel and maintenance, there are many other things that can be done: choosing a better-suited plot of land, growing hardy varieties in the right season, collect- ing rainwater, using drip irrigation systems, protecting the ground with mulch or planting shade trees to help the soil hold moisture.

29 The story is similar with seeds. To help people grow their own food, packets 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 that have been abandoned in storerooms or ﬁ elds because African beekeepers do not know how to use them, or do not want to. Sometimes they can be useful, but it often 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. It makes sense to help beekeepers improve their product through ﬁ ltration and better packaging without belittling their knowledge. There are other examples, such as “improved” breeds like Friesian cattle, which were 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. Thus, 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 Uni- versity of Gastronomic Sciences in Pollenzo.

A share of the funding for creating the gardens in Africa is allocated to guaranteeing the right to study to young Africans. Thanks to this share, many young people from Africa, identiﬁ ed in collaboration with the local Slow Food network and selected by the university based on their CVs and the entrance test, can beneﬁ t from scholarships and attend undergraduate and postgrad- uate courses at the University of Gastronomic Sciences (UNISG).

John Kariuki, Samson Kiiru Ngugi and Eunice Njoroge from Kenya, Roba Bulga Jilo and Gololcha Balli Gobena from Ethiopia, Themba Chauke from South Africa and Philip Amoah from Ghana are a few of the young people who have studied at the university in Pollenzo. Their courses included many study trips around Italy and the rest of the world, visiting farms and food companies and getting to know Presidia, Earth Markets and food communities. Many of them have since returned to their home countries, where they are helping to coordinate Slow Food’s project. During their studies, some chose to intern at the Slow Food Foundation ofﬁ ces. In 2015, four African students

30 © YYonioni NNimrodimrod

110,0000,000 ggardensardens iinn AAfricafrica

GGhanahana Ghana was one of the new countries to be involved in the network in 2015, and in the course of the year, 44 gardens were planted there. Work is being coor- dinated by Philip Amoah, a graduate from the master program at the University of Gastronomic Sciences in Pollenzo.

31 (Eunice Njoroge, John Wanju, Faith Njoroge, and Lucy Njuguna) worked on the project, helping to organize and manage the Africa stand at Cheese, and attending meetings and lectures to spread the word. In 2015 the Slow Food Foundation invested 70,000 euros in scholarships to two students, one from Kenya, Duncan Oketch, and one from South Africa, Maria Ita Van Zyl. In 2015, one Italian student and one French student, both interested in developing their knowledge of Slow Food’s projects in Africa, completed intern- ships at the Foundation ofﬁ ces.

Additionally, every year the Slow Food Foundation organizes the course “Food Sovereignty and Sustainability in the African Continent” at UNISG.

© FFiorenzoiorenzo CalossoCalosso The University of Gastronomic Sciences (UNISG) was founded in 2004 in Pollenzo, Italy, by the Slow Food association in collaboration with the Piedmont and Emilia- Romagna regional authorities. Today it is an international center for education and research, supporting everyone who is working towards a renewed agriculture, the preser- vation of biodiversity and an organic relationship between gastronomy and agricultural sciences.

Find out more: www.unisg.it

110,0000,000 ggardensardens iinn AAfricafrica

EEuniceunice NNjoroge,joroge, KKenyaenya Eunice is 27. In 2016 she graduated from the University of Gastronomic Sciences in Pollenzo with a thesis on the role of women in the “10,000 Gardens in Africa” project. She found out about Slow Food through Terra Madre when she was working as a cook at a restaurant in Palin- uro, near Salerno, and since 2012 has been working for Slow Food and Terra Madre in Africa. © SSlowlow FFoodood AArchivesrchives 32 total products on 2,786 the Ark in 2015

new products that 633 joined the Ark in 2015

countries 138 involved The Ark of Taste

national 23 commissions The Ark of Taste is Slow Food’s main project for identifying food biodiversity at risk of extinction. It is an online catalog with thousands of entries that reﬂ ect

photo galleries of the world’s food diversity (fruits, vegetables and livestock breeds, but also 73 Ark products on food products like cheeses, honeys, breads and cured meats), and repre- the Google Cultural Institute platform sents an invitation to everyone to get to know these foods, to rediscover and protect them and to bring them to the table.

Every Ark product description (found on the website www.slowfoodfounda- experts around tion.org/ark) is the result of nominations from the communities that preserve 100 the world who these products, researchers or members of the Slow Food movement from collaborate on selecting products around the world. Once it has received a nomination, the Slow Food Foun- dation for Biodiversity checks the information in collaboration with experts (agronomists, botanists, gastronomic historians, veterinarians, researchers and university lecturers) and compiles a description for the website in Italian and English, including, where possible, photos and videos.

2015 activities During the year, 732 new proposals were received for endangered food products to be loaded on the Ark. After reviewing them and liaising with National Ark Commissions (where such commissions exist), 530 of the products were accepted and their fact sheets activated online. More precisely, through Eu- ropean projects (Glob and Essedra) and Ifad-funded activities, it was possible to develop numerous activities in Angola, Mozambique, Brazil, India, and the Balkans. Thirty new photo galleries of Ark of Taste and Presidium food products were also produced and published on Google Cultural Institute (where there is now a total of 73 galleries). In September, an exhibition of Ark and other products from mountain areas was organized at the Cheese event in Bra. Additionally, an exhibition of Ark products, and an international meeting of Slow Food representatives working on biodiversity in 20 different countries, were organized in Beijing.

• Products must be edible and may include: domestic species (plant varieties, ecotypes, indigenous animal breeds and populations), wild species (only if tied to methods of harvesting, processing and traditional uses) and 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. • Products must be linked to a speciﬁ c area, to the memory and identity of a group and to local traditions. • Products must be produced in limited quantities. • Products must be at risk of extinction.

Criteria are interpreted and applied based on the speciﬁ c local situation of the product, always respecting the cultural, social, geographical, economic and political differences of the communities who preserve the products.

Products are identiﬁ ed and evaluated by national Ark commissions in 23 countries: Argentina, Australia, Austria, Brazil, Bulgaria, Canada, Chile, Cuba, Ecuador, France, Germany, Ireland, Italy, Japan, Mexico, the Netherlands, Norway, Romania, South Korea, Sweden, Switzerland, the United Kingdom and the United States. The national commissions work in their respective countries to monitor at-risk products, identify new nominations, locally promote the Ark’s passengers and organize awareness-raising and educational initiatives around the issue of biodiversity defense.

The updated list of national commissions is available at www.slowfoodfoundation.org

TTeltoweltow TTurnip,urnip, ArkArk ooff TTasteaste GGermanyermany © SStefantefan AAbtmeyerbtmeyer 34 © MMarcoarco DDelel CComuneomune & OOliverliver MMiglioreigliore

AArkrk ooff TTasteaste

SSãoão TToméomé PPeach,each, SSãoão TToméomé aandnd PPrínciperíncipe The Chytranthus mannii is a small endemic tree that is growing increasingly rare on the islands of São Tomé and Príncipe, so much so that it is listed as an endangered species by the Inter- national Union for Conser- vation of Nature. It grows wild in the archipelago’s wetlands and takes many years to become productive. Its fruit has a velvety purple skin reminiscent of a peach’s and is triangular in shape. The fruit ripen directly on the tree and have a texture and ﬂ avor similar to that of pears. When they reach the right degree of ripeness, they are very sweet but not particularly aromatic. © SSlowlow FFoodood AArchivesrchives 35 © BButulutul

The Ark of Taste and the University of Gastronomic Sciences

At the end of 2015, Slow Food began work on the Ark of Taste project in close collaboration with the University of Gastronomic Sciences.

Though the philosophy, goals and criteria behind the Ark of Taste have re- mained unchanged, Slow Food and the University of Gastronomic Sciences have drawn up a common work program to allow students to propose a higher number of food products, thus turning the project into a veritable educational and research project.

Meeting food communities and producers to understand their techniques is already part of the syllabus of this unique University, which sends students on numerous study trips to areas of special agricultural and gastronomic interest. The Ark of Taste is now engaging them—on such trips but also on vaca- tion—to open their eyes, ears, noses and mouths to search out and nominate new food products to back up the work of the Slow Food network, members, convivia, and experts, as well as all the cooks and chefs, producers and activ- ists who are part of the movement.

During the course of the year, new tools were developed. One such was a simple questionnaire, published on the Slow Food Foundation for Biodiversity website, to facilitate the nomination of products and make the whole process more ﬂ uid and rapid. As soon as the questionnaire has been compiled, the name of the product, its country of origin and the name of the person proposing it are directly visible online. The evaluation process remains the same, however: that is, to board the Ark, new products are examined by the national commissions and, where no so such commissions exist, directly by the Foundation’s experts.

36 © SSlowlow FFoodood AArchivesrchives

AArkrk ooff ttasteaste

AAyocote,yocote, MMexicoexico Ayocote (Phaseolus coccin- eus leiosepalus) is a runner bean of pre-Hispanic origin cultivated by the indigenous communities of the Mexican Altiplano at altitudes up to 2,000 meters. The same pod often contains seeds of different colors (from black to coﬀ ee-colored to purple, to white, to yellow). The bean is one of the crops of an ancient agricultural system, known as milpa, based on the intercropping of corn, gourds and legumes.

CContresontres HHen,en, FFrancerance This poultry breed originated in the Beauce and Sologne regions of the French depart- ments of Loiret and Loir-et- Cher, and is named for the town of Contres. The town used to be famous for its market where, until the start of the last century, Parisian poul- terers would go regularly to stock up. The hen has a white plumage, blue claws and a speckled ruﬀ . Since World War II, growing standardization and the development of intensive battery farming have gradually led to the almost total disappearance of this elegant, lively, proud farmyard bird.

15 10 10 28 10 2 86 6 3 8 1 64 55 2 2 29 4 40 1 2 94 43 11 2 34 12 33 5 648 1 3 320 20 146 24 1 31 3 11 11

25 2 5

45 10 2 3 2 1 7 5 1 11 1 1 1 1 1 5 13 1 5 2 1 3 4 6 4 1 3 68 4 1 25 3 2 7

29 57 7

2 24 22 118 7

38 The Ark of Taste in the world 33,067,067 pprojectsrojects inin 138138 countriescountries (list updated in April 2016) 33 2 2 4 1 1 51 2 2 5 35 1 59 1 4 55 5 14 14 4 2 1 4 2 1 3 15 1 101 2 2 1 2 1 4 43 22 1 4 10 19 7 46 37 18

3 3 3 4 9 2 2

1 22

39 AArkrk ooff TTasteaste

NNguniguni CCow,ow, SSouthouth AfricaAfrica The Nguni cow is medi- um-sized with horns and a short, ﬁ ne coat dappled with many colors. It is of vital economic, social, cultural and spiritual importance for Zulu communities, where it is used to make the bonds of kin- ship oﬃ cial: at weddings, for example, it represents the bride’s dowry to the groom’s family. In the 19th century, Nguni hides were used to cover Zulu war- riors’ shields, and every army had its own symbol to identify its soldiers. The cattle are often given Zulu names that connect the colors and patterns of their coats to the shapes and forms of nature. © SSlowlow FFoodood AArchivesrchives TThehe AArkrk ooff TTasteaste ffromrom 22012012 ttoo 22015:015: pproductsroducts

11087087 11492492 22153153 22786786 3000

2500

2000

1500

1000

500

0 2012 2013 2014 2015

TThehe AArkrk ooff TTasteaste ffromrom 22013013 ttoo 22015:015: ccountriesountries

Asia and Oceania Europe 9% 69%

Asia and Oceania Europe 19% 31% 2013 Asia and Oceania Europe 12,5% 55,3% 2014

Africa 7% Americas 15% 2015

Africa 22% Americas 28%

Africa 8,9% Americas 23,3%

17 47 1 22 Cakes, pastries Cereals Coffee Cured meats and and sweets and ﬂ ours meat products

12 26 125 13 Distilled, Fermented Fish Fruit Honey musts and drinks

12 40 44 4 Insects Legumes Milk and milk Mushrooms products

3 3 1 4 Oil Pasta Salt Seaweed

31 5 108 4 Spices, wild herbs Tea and infusions Vegetables Vinegar and condiments Vegetable preserves

9 23 Wines and Miscellaneous grape varietals

42 © MMarcoarco DDelel CComuneomune & OOliverliver MMiglioreigliore

AArkrk ooff TTasteaste

KKamam SweetSweet RRice,ice, CChinahina Kam sweet rice is a distinctive Chinese variety. The white grains have ﬂ at tips and a strong ﬂ avor with a slight hint of sweetness. The plant is grown on a small scale by the Dong ethnic minority in Liping County, in the southeastern Guizhou province, and has a life cycle of 180-200 days. Experts believe that Kam is one of China’s oldest rice varieties. What is certain is that its history is closely inter- twined with that of the Dong people and during Fengnian- guojie, their ancestor worship rites, it is virtually obligatory to eat the rice. © SSlowlow FFoodood AArchivesrchives 43 total Presidia 473 active in 2015

Presidia started 28 in 2015 The Slow Food countries 63 involved Presidia

new countries 3 involved Slow Food Presidia are local projects to save artisanal foods, native breeds and plant varieties, traditional farming and ﬁ shing techniques, ecosystems and rural landscapes at risk of extinction. producers 15,000 involved They involve communities of small-scale producers willing to collaborate and decide on production regulations and product promotion methods together. They preserve ancient knowledge, promote sustainable practices and enrich Trainings 12 the local area. They are concrete and virtuous examples of a sustainable type 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 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. There are currently 450 Presidia in 60 countries around the world.

The Presidia project was started in 1999. After cataloging the ﬁ rst few hundred 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 producers and promote their products, skills and knowledge. Over the years, the Presidia project has become one of the most effective tools for putting Slow Food’s agriculture and biodiversity policies into practice. In 2008, nine years after the creation of the project, Slow Food Italy agreed to requests from producers and established a Presidium brand to be used to identify, protect and promote Italian Presidia products. “Presidio Slow Food” is now a registered brand with its own logo and regulations that producers must agree to follow. In subsequent years, the label was assigned to products from the Global South, that are regularly processed in Italy, such as cacao and coffee, and to the Presidia in Switzerland.

Today many other countries—including The Netherlands, France, Argentina and Brazil—have applied to use the ‘Slow Food Presidium’ label. Slow Food

© PPaolaaola VViesiiesi 44 is responsible for evaluating each single case and approving use of the label whenever Presidia share and undersign a production protocol and are able to monitor its application through the joint work of the producers themselves and the local Slow Food network.

2015 Activities During the year, work on the Presidia continued in all countries with the drawing up of production protocols, the birth of new producers’ associations, the strengthening of the various supply chains, and the production of communication material (including a teaching video in Italian and English). Collaboration also continued with Slow Food Foundation experts on the revision of protocol guidelines, with particular attention to animal welfare (a series of general guidelines were drawn up on this delicate and complex issue) and the milk supply chain. Work continued on the writing, design and printing of narrative labels. Forty- eight were completed for the Presidia in the course of the year, while others were produced for companies and organizations with which the Foundation collaborates, such as Alce Nero, Birriﬁ cio Antoniano, the Torre Guaceto Nature Reserve, and Parva Domus. Work continued on the monitoring of the Slow Food Presidia (15 new questionnaires), as did important collaborations for the commercialization of the Pre- sidia (with Lavazza, whose Etigua is a blend of two Presidium coffees, with Tucano Viaggi, which organizes travel to Slow Food communities, and with Guido Gobino, who processes Chontalpa cacao, and so on). The Slow Food Foundation organized the Presidia stands and events at Slow Fish in Genoa in May and at Cheese in Bra in September. It also continued to provide consultancy for a number of episodes of the Italian television program Geo, which regularly includes Slow Food Presidium producers among its guests.

SSlowlow FFoodood PPresidiumresidium © PPaoloaolo PPanzeraanzera BBeesees aandnd hhoneyoney Thirteen Slow Food Presidia protect native bee species and promote honey varieties. Five were set up in 2015: in Brazil (Caatinga Mandaçaia bee), Italy (L’Aquila Apennine Honey), Macedonia (Macedo- nian Honey Bee), and Ethio- pia (Rira and Bore honey). These Presidia play a very important role insofar as they protect the extremely delicate balance that exists between certain bee species and the unique, fragile ecosystems they are part of. In a number of cases, they preserve the ancient apicultural techniques of indigenous peoples extremely respectful of the welfare of the bees. 45 What Does a Slow Food Presidium Protect?

• A traditional product at risk of extinction (an Ark of Taste product) • A traditional ﬁ shing, farming or food processing technique at risk of extinction • A rural landscape or ecosystem at risk of extinction

Two conditions must be met before a Presidium can be started: • Environmental sustainability (the “clean” element: respect for soil fertility and water systems, not using synthetic chemicals, maintaining traditional farming and land management practices, etc.) • Social sustainability (the “fair” element: producers must have an active role 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).

SSlowlow FFoodood PPresidiumresidium

IItaliantalian EExtra-virginxtra-virgin OOlivelive OOilil In 2015, in order to promote a sector currently in dire straits, the Slow Food Foun- dation established a national Presidium devoted to Italian olive growing and ﬁ ne extra virgin olive oil production. The Presidium involves 60 olive growers who grow native olive varieties, own secular olive groves, and work without using fertilizers or chemicals. A narrative label contains information about their oils, not only olive varieties and processing methods used, but also year of harvest and name of the oil press. The oil sector is thus a fundamental one with constantly growing demand. But it is also split in two between mechanized high-yield plants, and less competitive, very old trees that risk being abandoned. This is why the work to protect old olive groves launched with the Italian national Pre- sidium has triggered so much interest in other countries, especially in Turkey. © SSlowlow FFoodood AArchivesrchives 46 How is a Presidium Set Up?

• 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 local Slow Food organizations and send it to the Slow Food Foundation. • If the nomination is valid and complete, the next step involves visiting the local coordinators and interested producers in order to get a clear picture of the situation and identify the project’s potential and possible problems. • Having met and involved all the producers, it is then possible to begin drafting production protocols, following the guidelines and using the questionnaires that the Slow Food Foundation has prepared for different product categories. • Together with the producers, the Presidium’s name (very important, as it reﬂ ects the historic identity) and production area must be established.

What Does a Presidium Do?

• Organizes training activities to improve product quality and the sustainability of the production chain, sharpens the producers’ sensory skills, helps 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 producers in other regions or parts of the world as well as with chefs and retail- ers, experts (agronomists, veterinarians, etc.), universities, journalists and consumers.

How Can the Sustainability of the Presidia be Measured?

Twelve years on, what results has the Presidia project achieved? How sustainable are the Presidia? Can their environmental, social and cultural impact be measured?

These questions are not simple to answer, particularly because the impact of Presidia cannot easily be measured with standard parameters. It is straight- © Slow Food Archives 47 forward to measure an increase in production, the number of producers or the retail price, but not an increase in a producer’s self-esteem (crucial to carrying on an activity and passing it on to the next generation) or the strengthening of social relations, which is important because the main problems small-scale producers face often include isolation, lack of information, an inability to coordinate with other producers or other stakeholders in the supply chain like packagers, affi neurs and chefs, a lack of institutional backing and insuffi cient promotion and support. It is equally diffi cult to quantify a Presidium’s ability to improve the environmental conditions of its production area.

Furthermore, an increase of certain parameters is not necessarily an abso- 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 other sectors: care for the environment, protection of agricultural landscapes, safeguarding traditional methods of production, concern for animal welfare. Similarly, a drop in other parameters is not necessarily a negative. A reduction in the number of producers, for example, might be linked to the decision to pursue higher quality and environmental sustainability, a demanding process, which in the initial stages, will only involve a small vanguard of producers.

For this reason, the Slow Food Foundation for Biodiversity, the University of Turin and the University of Palermo have developed a method for analyz- ing the sustainability of the Presidia, which brings together many parameters (both quantitative and qualitative) and takes into consideration three different scales: socio-cultural, environmental and economic.

SSlowlow FFoodood PPresidiumresidium

SSkyrkyr aandnd IIcelandiccelandic GGoatoat In Iceland, the climate is not particularly conducive to rural activities and small producers’ struggle to survive there. This is why, in 2015, the Slow Food Foundation set up two Presidia to protect traditional skyr and the Icelandic goat. Skyr, a fresh cheese made with sour cow’s milk, has very remote origins, and the three Presidium producers preserve and promote the traditional recipe. The Ice- landic goat, one of the oldest and purest breeds in Europe, is now very rare indeed. It produces excellent milk and meat, and a prized cashmere fi ber can be obtained from its coat. © SSlowlow FFoodood AArchivesrchives 48 Three fundamental pillars defi ne the concept of sustainability: • Social sustainability: The ability to provide access to services considered to be fundamental (security, health, education) and conditions of well-being (enjoyment, happiness, sociability) in equal measure within communities. • Environmental sustainability: The ability to maintain the quality and the renewability of natural resources over time, to preserve biodiversity and to guarantee the integrity of ecosystems. • Economic sustainability: The ability to generate income and employment over time and to achieve eco-effi ciency, in other words the rational use of available resources and a reduction in the use of non-renewable resources.

Recent research ﬁ ndings on the inﬂ uence of agriculture on the environment, particularly relating to the consequences of certain agricultural practices, like soil erosion and biodiversity depletion, were taken into consideration when developing a method for monitoring the sustainability of Slow Food Presidia. These studies measured the environmental impact of the agricultural sector through indicators able to quantify the level of sustainability.

The term “indicator,” in this context, is a variable that supplies information on other variables: one easily accessible datum, which can be used as a refer- ence parameter for making a decision. Furthermore, thanks to a multidisci- plinary approach, evaluation models developed by the social and economic sciences were also taken into consideration.

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 number to reﬂ ect the complexity of the Presidium system, but at the same time still easy to apply.

The initial hypothesis of the study maintains that it is possible to quantify the indicators of a complex agricultural system (the Presidium) through the as- signment of a numerical score, to weight this score and then bring all of this information together to come up with an overall sustainability score for each Presidium. A questionnaire based on Slow Food’s principles (developed in the production protocols of each Presidium) is submitted to the project coordinators when the Presidium is started, to capture the situation in the initial stages (time T0), and then again, at least two or three years later, in order to understand its evolution over time (time T1, T2, T3 and so on).

The questionnaire is divided into three scales: • The socio-cultural scale takes the intrinsic characteristics of the product into consideration, as well as the opportunities to create and develop relations both inside and outside the community. • The agri-environmental scale analyzes the ability of the Presidium system to be a model for good practices for the maintenance and management of non-renewable resources. • The economic scale evaluates the impact of the Presidium on development and the efﬁ ciency of systems reﬁ ned over the years.

49 © VValeriealerie GanioGanio VecchiolinoVecchiolino

Each sustainability scale has a maximum score of 100. Each indicator has a minimum score of 0 and a maximum of 10.

For each of the three sustainability scales, the score for each individual Pre- sidium is calculated by adding together the values for each single indicator. Each scale is independent and not cumulative so, for example, a low score on the agri-environmental scale cannot be compensated by a higher score on the socio-cultural scale. The sum of these three scores (one for each scale) gives a ﬁ nal single score and an overall evaluation of the Presidium.

The evaluation and monitoring of the economic, environmental and socio- cultural sustainability of the Presidia was embarked upon in 2012 and in the years since then have become a fundamental tool for assessing the effectiveness of projects and the impact of their activities, both for the Slow Food Foundation and for single Presidium leaders.

Work continues every year with the drawing up of questionnaires for new supply chains (this was the case recently for honey, coffee and ﬁ shing) and data collection. The crucial data for evaluation of the sustainability of a given supply chain are established in the most minute detail with producers, techni- cians and experts, and questions are formulated accordingly. The questionnaires are then tested in the ﬁ eld to achieve the maximum level of precision and effectiveness.

A hundred Presidia have been assessed to date (for each the situation was

analyzed at the T0 stage, before the birth of the project, and at the T1 stage, two or three years later). The data collected led to the publication of two research studies (available online on the Slow Food Foundation site, in Italian and in Eng- lish), one on Presidia in Europe, the other on Presidia in mountain areas. The Slow Food Foundation organizes regular courses for Presidium operators, Slow Food personnel and producers to teach them to process the questionnaires.

In 2015, funding from Ifad made it possible to record the T0 stages of ﬁ ve new Presidia: Tucuman goat’s cheese (Argentina), Lluta red cheese (Perù), Sao Tomé and Principe robusta coffee, Sierra Nevada cacao(Colombia), and Caatinga Mandaçaia bee’s honey (Brazil).

50 Through the Presidia, Slow Food Promotes its International Campaigns © MMarcoarco DDelel CComuneomune The Presidia are concrete examples of Slow Food’s food and food production philosophy, making them effective tools for exemplifying and publiciz- ing the main issues of the association’s awareness-raising campaigns.

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

The fi sh and seafood Presidia help preserve marine resources and traditional fi shing techniques, making them virtuous examples for the international Slow Fish campaign, which promotes respect for marine ecosystems and the responsible collective management of fi shery resources by fi shing communities. Every two years Slow Food organizes the Slow Fish © VValeriealerie GGanioanio VVecchiolinoecchiolino event, which showcases the campaign and serves as a meeting point for fi sh and seafood Presidia and communities.

In contrast to industrial farms, the Presidia for breeds and animal products use sustainable practices and are concerned about animal welfare. Production protocols, for instance, ban mutilations and establish the minimum space that must be available to each animal. These Presidia are pilot projects within a more general strategy to reduce the consumption of meat from intensive farms and to positively inﬂ uence European policies © VValeriealerie GGanioanio VVecchiolinoecchiolino on animal welfare. The Presidia for plant varieties require that producers select and reproduce the seeds themselves, preserving the purity and authenticity of their products and strengthening the enduring bond they have with the land. They therefore have an important role to play within the Slow Food campaign in defense of traditional seeds and the right of farmers to select, reproduce, exchange and sell their own seeds.

Honey Presidia protect speciﬁ c ecosystems (sometimes promoting them © PPaolaaola VViesiiesi through rare mono-ﬂ oral varieties, such as mountain rhododendron honey), but also types of bee at risk of extinction and, in some regions of the world, traditional beekeeping practices (such as the techniques based on the used of kafò in Africa). Alongside the promotion of these Presidia, Slow Food is also continu- ing with a campaign against the use of pesticides in agriculture and particularly IIndigenousndigenous neonicotinoids (the main cause of the bee die-offs that started in 2007).

Numerous Slow Food Presidia involve indigenous communities and represent a wider campaign run by Slow Food and Terra Madre in defense of the rights and cultures of indigenous peoples. In 2015 the network met in © CColor-Rajesholor-Rajesh VVoraora Meghalaya, India for the Indigenous Terra Madre event. 51 © SSlowlow FFoodood AArchivesrchives

The Silent Revolution of the Narrative Label

Chemical and physical analyses of a food product are not sufﬁ cient to judge its quality, and nor is tasting it. Any technical approach cannot take into account everything that lies behind a food—origin, history, processing technique— and does not allow the consumer to understand if it has been produced with respect for the environment or social justice. Thanks to a narrative, on the other hand, consumers can become more aware, and the product itself acquires a higher competitive value, based on a genuine difference from the mass of products with labels that provide only superﬁ cial information.

This is why Presidia packaging is labeled not only with the legally required information, but also a narrative label, an additional label that provides speciﬁ c details about the producers, their farms or businesses, the plant varieties or animal breeds used, farming and processing techniques, animal welfare and the place of origin.

Some sections of the label are the same for all product types, like the description of the place of origin, serving suggestions and storage guidance. The label then includes different sections depending on the product type. For plant-based products, like fruits and vegetables, the label describes the variety’s characteristics and the cultivation, fertilization, plant protection, weeding and irrigation techniques. For cheeses, information is provided on the livestock farming method and diet, the surface area and type of pasture, how the milk is processed and aging times. The label for wines includes details about vineyard management and the work done in the winery.

In 2015, 48 narrative labels were produced for the same number of Presidia, and 28 labels for dairy and cheese Presidia were updated.

Slow Food is promoting the use of the narrative label together with Alce Nero, a brand that unites 1,000 farmers and beekeepers around Italy. Find out more at www.alcenero.com

52 A Network of Solidarity Linking Italian Artisans and Presidia in the Global South

The Slow Food Foundation for Biodiversity has brought together the uniqueness 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 beer and sodas), Alberto Marchetti (ice cream), Guido Gobino (chocolate), Pas- ticceria Fraccaro (panettone) and many others. This network of solidarity allows the producers to improve the quality of their products and their earnings, and the artisans to offer high-quality products and highlight the origin of their ingredients.

These collaborations have a number of objectives: to allow artisans and small- scale producers to communicate directly, to guarantee a fair income to the producers by reducing the number of middlemen, to develop sustainable packaging (using biodegradable or completely recyclable materials, no glue and natural dyes) and to offer transparent information to consumers through the narrative label. In many cases a percentage of the proceeds from the sale of the ﬁ nal products is donated to the Slow Food Foundation and used to fund the Presidia.

SSlowlow FFoodood PPresidiumresidium

CChontalpahontalpa CCacao,acao, MMexicoexico In the region of Chontalpa, known to be the birthplace of the criollo 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 collaborated with ATCO (Asesoría Técnica en Cultivos Orgáni- cos), a local NGO, to develop a Presidium; they have worked together to strengthen local producer associations, develop agro-ecology practices and improve cocoa bean processing methods. © PPaolaaola ViesiViesi 53 2 5 1 3

1 3 11 1 5 2 2 24 4 1 2 22 1 1 5 2 3 4 10 265 1

1 4

5 1 2 2 1 1 1 2 1 3 1 1

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54 Presidia in the world 447575 projectsprojects inin 6363 countriescountries (list updated in April 2016)

4 1 1 1 3 1 4 1 1 2 1

2 2

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PProducersroducers 1 pperer continentcontinent 2

1 Europe Africa 3,475 producers 4,174 producers

2015

Asia 837 producers Americas 6,355 producers

55 Lavazza and Etigua

Lavazza has been at Slow Food’s side ever since the ﬁ rst Salone del Gusto. In recent years, its commitment has translated into an important backup to the activities of the Slow Food Foundation, from the Gardens in Africa to the Presidia. More precisely, the Fondazione Lavazza has donated a por- tion of the proceeds of its 2015 calendar—featuring the protagonists of the food communities, Presidia and African gardens with portraits by the distin- guished Steve McCurry—to the “10,000 Gardens in Africa” project. In April 2015 Lavazza also launched Etigua, a blend of two Presidium varieties— Huehuetenango highland coffee from Guatemala and Harenna forest wild coffee from Ethiopia—in the Italian and British markets.

LLavazza’savazza’s eexperiencexperience aandnd eexpertisexpertise aallowllow uuss nnotot oonlynly ttoo pprocessrocess hhigh-volumeigh-volume pproducts,roducts, bbutut alsoalso toto developdevelop moremore speciﬁspeciﬁ c ssmall-mall- aandnd vveryery ssmall-scalemall-scale oonesnes ttoo ppreparerepare trulytruly specialspecial coffeescoffees withwith uniqueunique sensorysensory qualities.qualities. OurOur dreamdream hashas al-al- wwaysays bbeeneen ttoo pproduceroduce a SSlowlow FFoodood PPresidiumresidium ccoffee,offee, aandnd nnowow wwe’vee’ve mmadeade iitt ccomeome ttruerue bbyy bblendinglending GGuatemalauatemala wwithith EEthiopia.thiopia. TThehe nname,ame, EEtigua,tigua, iiss oourur wwayay ooff ppay-ay- iingng homagehomage toto thethe originsorigins andand provenancesprovenances ooff thesethese twotwo extraordinaryextraordinary pproducts.roducts. SSinceince qquantitiesuantities ooff bbothoth aarere llimited,imited, wwee ddecidedecided iitt wwasas bbestest ttoo aallocatellocate tthehe bblendlend ttoo professionalprofessional ooperatorsperators ccapableapable ooff rrespectingespecting iitsts pprimerime qqualityuality aandnd ttransferringransferring iitsts valuevalue andand pleasurepleasure toto ourour customers,customers, whowho cancan thusthus boastboast aboutabout drinkingdrinking a ttrulyruly tthoroughbredhoroughbred ccoffee.offee.

Giuseppe Lavazza, vice president of Lavazza

Tucano Viaggi Ricerca was established in 1977 by Willy Fassio, a man with a long experience of scientiﬁ c expeditions. The agency is specialized in cultural, naturalistic and geo-ethnographic travel, and has always supported and developed conscientious, top-level tourism with a positive fallout on local economies, respectful of environments, cultures and traditions.

Collaboration with the Slow Food Foundation began in 2015 with the organization of two itineraries in Ethiopia and Peru, including visits to Presidia and meetings with network cooks and chefs. Tucano Viaggi Ricerca’s contribution has allowed us to identify food products that deserve to be saved and food communities in the countries in question.

OOnn mymy travels,travels, especiallyespecially iinn thethe AndeanAndean areasareas ofof Amazonia,Amazonia, inin thethe SahelSahel andand inin tthehe Sahara,Sahara, I’veI’ve alwaysalways beenbeen attractedattracted byby thethe ingenuityingenuity withwith whichwhich thethe com-com- mmunitiesunities I mmeeteet mmanageanage ttoo pproduceroduce aallll tthehe ffoodood ttheyhey nneedeed wwithith eextremelyxtremely ppooroor ttechnologyechnology aandnd wwithoutithout cchemicalhemical ppesticidesesticides aandnd iintensiventensive ccrops.rops. TThishis isis a testi-testi-

cartoncino slow food x expo_Layout 1 16/0 mmonyony ttoo skillsskills handedhanded downdown fromfrom ffatherather ttoo son,son, whosewhose fi rrstst ggoaloal wwasas nnotot onlyonly toto produceproduce foodfood indis-indis- ppensableensable fforor a village’svillage’s llivelihood,ivelihood, bbutut alsoalso toto protectprotect thethe surround-surround- iingng area,area, soso vitalvital factorfactor forfor theirtheir ssurvival.urvival. TTheirheir wisdomwisdom hashas ledled tthemhem toto addressaddress oneone ofof thethe mostmost iimportantmportant pproblemsroblems tthathat aafflffl iictscts hhumanityumanity today:today: namelynamely howhow

©Oliver Migliore ©Oliver ttoo combatcombat hungerhunger throughthrough foodfood pproductionroduction mmindfulindful ooff thethe en-en- vvironmentironment aandnd health.health. TheseThese aarere tthehe reasonsreasons wwhyhy I decideddecided Viaggiare slow? Si può! ttoo supportsupport thethe activitiesactivities ofof thethe Scegli di viaggiare rispettando l’ambiente, SSlowlow FoodFood Foundation.Foundation. chi lo abita e se ne prende cura.

Willy Fassio, founder IL TUCANO VIAGGI RICERCA - Piazza Solferino, 14/G - 10121 Torino tel. 011 561 70 61 - [email protected] of Tucano Viaggi Ricerca www.tucanoviaggi.com

Facebook

How many people know what a coffee plant looks like, or where their daily cup comes from? How many know anything about the lives of the coffee growers or if they make enough money to have a decent life?

To increase awareness about these issues, coffee culture and where the beans come from, the Slow Food Foundation for Biodiversity has started working with producers in the global south, establishing Presidia in coffee- growing zones in Africa and Latin America, and has created a brand for coffee that involves a number of roasters and a specially formed tasting commission.

LLuwerouwero RRobustaobusta CCoffee,offee, PPresidiumresidium UUgandaganda © TTripodphotoripodphoto

58 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. The Presidia coffees are imported to Italy by the social enterprise Equoqui, based in Alba, in the province of Cuneo. For more information: [email protected]

The following roasters produced coffee with the “Presidio Slow Food” brand in 2015:

Boutic Caff è, Turin, Piedmont Caff è Alberto, Caselle Torinese, Piedmont Caff è Caroli, Martina Franca, Puglia Caff è Corsini, Badia al Pino, Arezzo Caff è San Domenico, Sant’Antonino di Susa, Piedmont Granonero, Ostuni, Puglia L’Albero del Caff è, Anzola nell’Emilia, Lombardy L’Art Caff è, Fornovo San Giovanni, Lombardy Lady Cafè, San Secondo Parmense, Emilia-Romagna Lavazza, Turin Le piantagioni del caff è, Livorno, Tuscany Mokador, Faenza, Emilia-Romagna Pausa Cafè Cooperativa Sociale, Turin, Piedmont Perfero Caff è, Altidona, Marche Torrefazione Piansa, Bagno a Ripoli, Tuscany Trinci Torrefazione Artigiana di Caff è e Cacao, Cascine di Buti, Tuscany

Slow Food Coffee Presidia

Italy 16 roasters, 1 importer (Equoqui, social enterprise from Alba, Cuneo) Honduras Camapara Mountain Coffee Presidium Ethiopia Harenna Forest Wild Coffee Presidium Guatemala Uganda Huehuetenango Luwero Highland Coffee São Tomé Robusta Coffee Presidium and Príncipe Presidium São Tomé Robusta Coffee Mozambique Ibo Coffee Presidium

59 Slow Food 540 Alliance chefs

countries 6 involved The Slow Food international 2 exchanges Chefs’ Alliance

international 8 trainings The Slow Food Chefs’ Alliance currently unites over 450 chefs from osterias, restaurants, bistros, street food stands and pizzerias in Albania, Canada, Italy, Morocco, Mexico and the Netherlands. The project is currently being launched in Belgium and France. The chefs commit to cooking with products from the Presidia, the Ark of Taste and local communities every day. They also strive to indicate the names of the supplying producers on the menu, giving prominence and visibility to their work. Most importantly, the Alliance is a growing network: The chefs travel, meet each other, take part in Slow Food events, cook together, visit their local producers and forge relationships of friendship and solidarity.

2015 Activities In the course of the year, the Alliance was launched in three new countries (in Albania, Canada and Mexico) with 600 cooks and chefs. A number of meetings and training courses led to the revision of the project’s guidelines. Two experience exchanges were organized, with chef Fabio Antonini (The Nether- lands) travelling to India to meet a network of cooks interested in the project, and chef Altin Prenga (Albania) coming to Italy to speak about the experience of the network in his country. A number of communication materials—a power point presentation, a handbook, a new section on the website—were produced, and preparatory work for the launching of the project is currently underway in 18 countries. The Earth Markets are a network of markets for small-scale local producers who sell a wide variety of fresh fruit and vegetables, preserves, meat, cheeses, eggs, honey, sweets, bread, oil, wine and more.

SSlowlow FFoodood CChefs’hefs’ AAlliancelliance

EElianaliana CatalaniCatalani From scientiﬁ c research lab- oratories with Rita Levi Mon- talcini to a restaurant kitch- en—this is the story of Eliana Catalani, heart and soul of Spirito DiVino, a family restaurant in Rome’s old Traste- vere neighborhood. Eliana knows exactly where her ingredients come from, meets the artisans, farmers and breeders who supply them, and studies the details, characteristics and the potential of the food products she uses in detail. She loves ex- perimenting and adores kale, which she uses in soups and small savery cakes.

DDanielaniel LLopezopez Daniel Lopez studied gastronomy and lived abroad for along time before return- ing to his native Mexico. He loves Mexican food products, especially those of Puebla, which feature on the menu at his restaurant Pinche&Chef. Since he joined the Slow Food network, he has dis- covered and promoted local ingredients more and more. In his view, in fact, foodstuﬀ s are the most faithful representatives of a country’s culture.

Slow Food Chefs’ Alliance

Altin Prenga

Altin Prenga and his brother Anton run the Mrizi i Zanave restaurant in Fishtë, between Tirana and Scutari, now a veritable institution all over Albania. Inspired by Italian osterias, Prenga has created a restaurant that valorizes the country’s rich gastronomic heritage by following traditional recipes and sourcing sustainable ingredients from small-scale local producers. He has founded the first Slow Food Convivium in Albania.

62 © SSlowlow FFoodood AArchivesrchives

SSlowlow FFoodood CChefs’hefs’ AAlliancelliance

BBobbyobby GGrégoirerégoire Montreal-based chef Bobby Grègoire is one of the founders of the Slow Food Chefs’ Alliance in Canada. Active in the Slow Food network in Canada since its incep- tion, he is passionate about gastronomic cultures and biodiversity and works as a consultant, organizing food and wine events, corporate catering services and cooking lessons. His cooking with seasonal wild foods reﬂ ects the traditions of Quebec.

63 Earth Markets 53 active in 2015

Earth Markets 8 created in 2015

countries 12 involved Earth Markets

producers The products sold at Earth Markets must meet high quality standards that re- 2,500 involved 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.

2015 Activities During the year, the Foundation continued to organize new Earth Markets (at the end of the year there were 52 and another four were about to be launched) and to provide assistance to the Markets that are already part of the network. It also collaborated with Slow Food Italy, Slow Food Tuscany and the Slow Food Colli del Valdarno Convivium on the organization of the national meeting of the Earth Markets network at Montevarchi, in Tuscany. The meeting also hosted the second Premio Gigi Frassanito award ceremony. The award went to the Earth Market in Maputo, in Mozambique. One of Maputo producers attended the meeting and visited a number of Tuscan companies and farms.

GGökçeada,ökçeada, TTurkeyurkey The second Turkish Earth Mar- ket is organized on the island of Imbros (Gökçeada in Turk- ish), in the Aegean. It is held every Saturday from October to May and every day from June to September. Twelve food producers sell fruit and jam (over 60 diﬀ erent types), aromatic herbs (including holy thistle, for example), fresh vegetables, preserves and pick- les, homemade pasta, wines made with the local kalabaki grape, wild ﬂ ower honey, extra virgin olive made with the local ladolia cultivar, soap made with the oil, raw milk cheeses, yogurt and sourdough bread baked in wood ovens. In the heart of the market, the local Slow Food Convivium organizes workshops and training courses.

BBogotà,ogotà, CColombiaolombia The Mercado Agroecológico Campesino is held every Sun- day from 9am to 3pm at Calle 69 # 6-20, in Bogotà. Here, 10-15 producers sell fresh produce (avocados, mangos, pomegranates, papayas, plantains, vegetables such as yacon, wild herbs, and eggs) and artisanal foods such as beer, coﬀ ee, chocolate, toasted cereals, cheviche, empanadas, hummus and other traditional specialties. This Earth Market organizes a lot of cultural and educational activities: concerts, ﬁ lms, and seminars on subjects related to gastronomy, food production and consumption, agriculture (seeds, agro-ecology, permaculture) yoga courses, role-playing and so on, for adults and children.

EEartharth MMarketarket

MMaputo,aputo, MMozambiqueozambique Inaugurated in 2013, the Ma- puto Earth Market came into being as a result of collaboration between GVC, an Italian nongovernmental organization, and Slow Food. It takes place every second and last Sunday of the month in the Jardim do Parque dos Con- tinuadores, on the Avenida Martires da Machava, and two Thursdays a month in the courtyard of the Predio Jat 4, on the Avenida Zedequias Manganhela. There are 15 producers who sell a variety of goods: traditional street food such as bajias (typical legume fritters), fruit and vegetables, fi sh, rice, fruit juices and traditional alco- holic beverages, jams, pea- nut butter, and fresh eggs. The Market won the second Gigi Frassanito Prize for the fundamental support it off ers to small, quality producers, who are managing to survive despite working a circum- stance made diffi cult by the advance of monocultures and the almost total disappearance of local seeds.

66 Communication

All of the Slow Food Foundation’s projects have an important cultural value, making communication, promotion and training activities essential. 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 local communities and advancing a new strategy for development.

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’ Alliance) and consumers (the narrative label, food waste events). The Slow Food Foundation also produces educational publications for producers on cultivation and food production techniques, packaging and food safety.

All paper communication materials are printed on Cyclus print and Cyclus offset recycled paper and recycled ecological paper.

© CClaudialaudia SSagliettiaglietti 67 1,500 copies of the 2014 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 on the site www.slowfoodfoundation.org (in Italian and English) 4,000 project descriptions published on the site and regularly updated (Presidia, Ark of Taste, Earth Markets, Chefs’ Alliance and Gardens in Africa) 25 educational manuals (on biodiversity, the Ark of Taste, the Presidia, food gardens, beekeeping, salt, botargo and coffee) available in several languages 3 educational videos (on biodiversity, the Ark of Taste and food gardens) available in several languages

Expo 2015

From May 1 to October 31, Milan hosted Expo 2015, whose theme was “feeding the planet”. At the exhibition, Slow Food put forward its own point of view, using simple, easily accessible tools to explain the importance of the protection of food and agricultural biodiversity. The Slow Food area—3,300 square meters at the eastern end of the De- cumano, beside the Mediterranean hill—was designed by Herzog & De Meu- ron, one of the world’s most prestigious architecture studios. The structures were made of PEFC-certifi ed larch wood and were inspired by the farmhous- es typical of the Lombard rural landscape. They hosted: an exhibition entitled ‘Discover Biodiversity’; tastings of raw milk cheeses and wines (the fl avors of biodiversity); an agro-ecological garden with traditional Lombard fruit and vegetable varieties; and a Slow Food Theater, where lectures, screenings of fi lms and documentaries, and presentations of books on biodiversity, sustainable agriculture and the fi ght against waste were organized every day. The Slow Food Foundation was responsible for organizing the exhibition on biodiversity. Here, walking through a sequence of interactive stages, visitors read information, looked at photographs, watched videos and played games to acquire awareness of the importance of adopting new consumption habits.

68 © MMarcoarco DDelel CComuneomune

Biodiversity Observatory

In 2015 Slow Food Foundation created a new tool to draw attention to the question of biodiversity: the Biodiversity Observatory. Set up in the wake of a European Commission report exposing the emergency in Europe, the Ob- servatory focuses on speciﬁ c issues—the plant world, bees, soil fertility— publishing data on the loss of biodiversity, suggesting possible solutions and describing ethical projects.

WWee havehave oopenedpened a nnewew pphasehase ttoo rreacteact aagainstgainst a ssituationituation ooff eextremextreme eemergency.mergency. SSlowlow FoodFood hashas setset upup anan Agro-biodiversityAgro-biodiversity ObservatoryObservatory toto provideprovide simplesimple andand aaccessibleccessible iinformation,nformation, ttoo highlighthighlight problematicproblematic ssituations,ituations, ttoo suggestsuggest possiblepossible rremediesemedies aandnd ttoo pointpoint outout positivepositive resultsresults alreadyalready achievedachieved soso thatthat theythey cancan bbee replicatedreplicated andand adaptedadapted toto differentdifferent locallocal contexts.contexts. ItIt isis necessarynecessary toto makemake a cclearlear cchoicehoice bbetweenetween ttwowo pproductiveroductive mmodels.odels. IIntensiventensive aagriculturalgricultural aandnd ffoodood pproductionroduction iiss tthehe pprimerime ccauseause ooff tthehe llossoss ooff biodiversity.biodiversity. TheThe multifunctional,multifunctional, mmultifacetedultifaceted ssmall-scalemall-scale mmodelodel iiss capablecapable ofof maintainingmaintaining qualityquality andand reproduc-reproduc- iingng resourcesresources inin thethe coursecourse ofof time,time, ofof preservingpreserving biodiversitybiodiversity andand ensuringensuring thethe iintegrityntegrity ooff eecosystems.cosystems.

Piero Sardo, President of the nonproﬁ t Slow Food Foundation for Biodiversity

69 3

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70 2015 Financial Report

71 The Year in Figures

The Slow Food Foundation was set up to coordinate and fund Slow Food’s projects to protect food biodiversity: the Presidia (which support small-scale producers), the Gardens in Africa (which promote local food consumption and spread knowledge of biodiversity), the Earth Markets (which connect producers and consumers), and the Ark of Taste (which catalogs endangered food products). To do this, it offers day-to-day training, technical assistance and communication to thousands of producers through a vast international network of contacts, built up over 30 years thanks to the commitment of Slow Food, the Foundation itself and, from 2004, by Terra Madre. This network is made up of agronomists, veterinarians, anthropolo- gists, cooks, artisans, academics, universities, research institutions and NGOs that collaborate with the Slow Food Foundation, helping producers to improve their techniques, to improve their organization and to ﬁ nd new market outlets.

Through its international activities, the Slow Food Foundation raises awareness, expands the network, improves the well-being of the producers and local communities with whom it works and reinforces their relations, thereby generating environmental, social and cultural results that would be hard to explain simply by reading its fi nancial statements alone. These results constitute the added value of the nonprofi t Slow Food Foundation for Biodiversity. To show the impact and benefi ts its distribution creates for the community, we have split the report into three parts: • Defi nition and identifi cation of stakeholders • The Foundation’s added value • Financial statement

© IIvovo DDanchevanchev 72 Deﬁ nition and identiﬁ cation of stakeholders In developing and accomplishing its mission, the Slow Food Foundation dis- tributes added value generated to a number of different stakeholders. In order to better illustrate the impact of this at social level, they are broken them down according to their charateristics and needs, hence their different forms of interaction (see 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 Local collaborators Consumers

Slow Food HHonoraryonorary andand EEnvironmentnvironment FFoundingounding MMembersembers Different environmental and natural Foundation contexts, which the entire activity for Biodiversity Slow Food of the Foundation impacts Veneto Regional Authority Stakeholders Tuscany Regional Authority

SSupportersupporters PPatronsatrons Slow Food aandnd BBenefactorsenefactors Convivia IInstitutionsnstitutions Muncipalities Individuals (donations, 5 per 1000) Provincial authorities Legal entities Italian Institutions FAO Public and private companies EU

The Foundation’s added value The principal added value produced by the Foundation is the sum total of knowledge, contacts, improved well-being and relations, hard to explain simply by reading the Financial Statements. The purpose of the sustainability statement is to compare economic and fi - nancial fi gures with those relating to growth and development. In order to do this, it is essential to attempt to defi ne added value in economic terms. In essence, it is possible to say that added value is the increase in value produced by the interaction of different factors necessary for the performing of a company’s business. In economic terms, it may be seen as the wealth generated by the day-to-day management of the Foundation. This wealth is the difference between the perceived income and the expenses sustained to carry out the Foundation’s projects.

73 Financial statement

Reclassifi ed statement of assets and liabilities (€) 31.12.2015 31.12.2014 Cash and liquid assets 749,394 449,702 Credits from supporters 263,713 190,260 Credits from founders 50,000 52,484 Miscellaneous credits 2,397 0 Credits 316,110 242,744 Material, immaterial and fi nancial activities 19,428 14,366 Fiscal activities 12,860 9,691 Other assets 29,045 105,999 TOTAL ASSETS 1,126,837 822,502 Debits towards suppliers 163,485 90,494 Debits towards fi nancial institutions 291 0 Miscellaneous debits 143,968 92,562 Debits 307,744 183,056 Severance pay 103,790 85,050 Monetary provision for risks and fees 500 500 Fiscal and contributory liabilities 38,933 48,640 Other liabilities 0 0 Social fund 50,000 50,000 Reserves 621,633 452,143 Budget surplus 4,237 3,113 Net worth 675,870 505,256 TOTAL LIABILITIES 1,126,837 822,502

Income statement (€) 2015 2014

Revenue from activities 1,690,180 1,093,437 Operational activity value 1,690,180 1,093,437 External operating costs 1,157,682 694,246 Added value 532,498 399,191 Staff costs 467,311 373,444 Gross operating margin (EBITDA) 65,187 25,747 Depreciation and reserve funds 22,809 5,358 Operating result (EBIT) 42,378 20,389 Income from ancillary activities (25,093) (9,103) Normalized EBIT 17,285 11,286 Income from extraordinary activities 0 2,582 Stated EBIT 17,285 13,868 Financial charges 2,056 1,927 Gross proﬁ t 19,341 15,795 Tax expenses 15,104 12,682 Net result 4,237 3,113

74 Proﬁ t and loss statement

December 2015 December 2014 INCOME (€) % (€) % Income from supporters 489,692 29% 411,008 37% Honorary members 120,000 125,000 Donations 199,692 186,008 Other contributions 170,000 100,000 Income from Slow Food 150,000 9% 150,000 14% Income from projects 950,674 56% 463,962 42% Other income 102,055 6% 73,160 7% 5 x mille 57,611 58,053 Other 44,444 15,107 TOTAL INCOME 1,692,421 100% 1,098,130 100%

December 2015 December 2014 COSTS (€) % (€) % Institutional Activities 892,124 53% 473,700 43% Communication/Education 23,070 1% 29,297 3% Management 9,160 1% 8,240 1% Personnel costs 490,599 29% 425,793 39% Overhead expenses 235,318 14% 139,969 13% Provisions and reserves 15,000 1% 0 0% Amortization and depreciation 7,809 0% 5,336 0% Tax for the year 15,104 1% 12,682 1% TOTAL EXPENSES 1,688,184 100% 1,095,017 100% SURPLUS / DEFICIT 4,237 3,113

75 BBreakdownreakdown ooff iincomencome 22015015

Other income Income from 6% membership fees 29%

BBreakdownreakdown ooff iincomencome 22014014

2015 Other income Income from 7% membership fees 37%

Contribution Revenue from from Slow Food projects 9% 56% 2014

Contribution Revenue from from Slow Food projects 14% BBreakdownreakdown ofof expensesexpenses 22015015 42%

Communication Personnel education costs 1% 29%

BBreakdownreakdown ofof expensesexpenses 22014014

2015 Communication Personnel education costs 3% 39%

Institutional Overhead activities Management expenses 53% 1% 16% 2014

Institutional activities 43% Overhead Management expenses 1% 14%

76 Direct Grants to Producers

Project Country 2015 2014 2013 2012 2011

Përmet Gliko Presidium Albania € 2,000

Quebrada de Humahuaca Andean Argentina € 600 € 1,900 Potatoes Presidium

Yacón Presidium Argentina € 1,000

Gran Chaco Wild Fruits Presidium Argentina € 3,000

Motal Presidium Armenia € 2,200 € 1,200 € 1,200 € 2,500

Rosson Wild Fruits and Infusions Belarus € 1,900 € 1,800 € 1,800 € 2,000 Presidium Bosnia and Pozegaca Plum Slatko Presidium € 3,000 € 1,000 € 2,500 € 2,300 € 2,500 Herzegovina Bosnia and Cheese in a Sack Presidium € 400 € 400 € 400 Herzegovina

Sateré-Mawé Canudo Nectar Presidium Brazil € 1,500 € 3,500

Licuri Presidium Brazil € 1,500

Serra Catarinense Araucaria Nut Brazil € 400 € 7,500 Presidium Artisanal cheese mapping Brazil € 2,500 Serra das Encostas Gerais Butiá Brazil € 200 Processors Food Community

Tcherni Vit Green Cheese Presidium Bulgaria € 750

Karakachan Sheep Presidium Bulgaria € 900 € 3,200 € 400

Food community of shea butter Burkina Faso € 2,550 producers

Ljiubitovica Sarac Garlic Presidium Croazia € 1,500 € 1.200 € 2,000 € 1,500 € 2,000

Ark of Taste training Ecuador € 500

Bigawi Chicken Presidium Egypt € 450

Harenna Forest Wild Coffee Presidium Ethiopia € 11,800

Honeys of Ethiopia project Ethiopia € 3,350 € 4.280 € 6,000 € 2,400

Karrayyu Herders’ Camel Milk Presidium Ethiopia € 4,000 € 3,000 € 5,000

Georgian Wine in Jars Presidium Georgia €2,500

Ixcán Cardamom Presidium Guatemala € 1,000 € 900

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

Mumbai Earth Market India € 1,000

Mau Forest Dried Nettles Presidium Kenya € 1,200 € 1,200 € 1,200

Lare Pumpkin Presidium Kenya € 700 € 800 € 2,550

Mushunu Chicken Presidium Kenya € 1,500 € 1,500 € 3,950

77 Project Country 2015 2014 2013 2012 2011

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

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

Wild Fig Slatko Presidium Macedonia € 1,250 € 1,700 € 1,500 € 1,676 € 200

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

Presidio del peperone di Bukovo Macedonia € 2,000

Dogon Somé Presidium Mali € 2,500

Zerradoun Salt Presidium Morocco € 3,383

Alnif Cumin Presidium Morocco € 5,000

Imraguen Women’s Mullet Botargo Mauritania € 5,150 € 800 Presidium

Ark of Taste training Mexico € 1,000

Chinantla Vanilla Presidium Mexico € 5,000 € 2,000

Ibo Coffee Presidium Mozambique € 1,500

Maputo Earth Market Mozambique € 1,000 € 1,000

Tailin Panela Presidium Peru € 3,680

Bucegi Mountains Branza de Burduf Romania € 1,100 € 1,500 € 4,000 € 3,900 Presidium Project for sustainable ﬁ shing in the Senegal €14,000 Saloum islands Gledić Crvena Ranka Plum Rakija Serbia € 3,000 Presidium

Kenema Kola Nut Presidium Sierra Leone €1,200

Festival of Wheat Tunisia € 1,300 € 1,500

Foça Earth Market Turkey € 2,000 € 2,000 € 1,300

"Slow Cheese" Event Turkey € 1,500

Luwero Robusta Coffee Presidium Uganda €6,000 € 8,100

Bostanlyk Ancient Varieties Uzbekistan € 1,600 of Almonds Presidium

TOTAL CONTRIBUTIONS TO PROJECTS € 36,530 € 35,400 € 59,680 € 32,676 € 81,883

The Slow Food Foundation for Biodiversity exists thanks to the mobilization of the Slow Food movement. It also receives funding from private businesses, public authorities, foundations and associations, as well as individuals who want to support Slow Food’s biodiversity-protection projects. Donations of any size can be made, including via the “Cinque per mille” Italian tax donation.

Thanks to its status as an Italian ONLUS (socially useful non-proﬁ t organization) the Slow Food Foundation guarantees complete transparency in its use of donations and contributions received and can offer tax deduction beneﬁ ts for Italian residents.

Supporter categories

Honorary Members: This status is reserved for individuals or legal entities, public or private bodies or organizations who have chosen to fund activities that contribute to the defense of food biodiversity and gastronomic traditions around the world. The donation is made as a general contribution to the Slow Food Foundation, which in turn strives to give its Honorary Members maximum exposure and to keep them constantly updated about the activities made possible by their donation. In 2008 the Honorary Members Committee 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.

79 Benefactors: This status is reserved for individuals or legal entities, public or private bodies or organizations that support a particular project, in effect “adopting” it. Benefactors appear in the Slow Food Foundation’s ofﬁ cial communications (website, brochures, posters, publicity and communications for Slow Food events), as well as on all communications associated with the adopted project. Benefactors will also receive regular updates on activities concerning the project.

Sustainers: Individuals, legal entities, public or private bodies and organizations who have chosen to exercise social responsibility by supporting the Slow Food Foundation. Sustainers appear in the Slow Food Foundation’s ofﬁ cial communications (website, brochures, posters, publicity and communication for Slow Food events).

Technical Partners: Businesses or associations that support the Slow Food Foundation by providing food communities and Presidia with skills, labor and materials for free.

Other funding sources The Slow Food Foundation beneﬁ ts from the Italian 5 per mille scheme, by which individuals can donate a percentage of their income tax. The 5 per mille campaigns from 2006 to 2013 have allowed us to raise a total of € 615,214. To date, the Slow Food Foundation has used € 548,580 of this amount.

The Slow Food Foundation has supported a number of Presidia, in Bosnia, Macedonia, Uganda, Ethiopia and elsewhere, with the funds collected over the years. The 5 per mille funds have been used to buy tools, set up processing facilities, organize training courses and identify new market channels.

The Italian tax authorities have published the results for the 2013 tax returns, and the total raised is € 73,373.

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

YYourour contributioncontribution isis vitalvital toto thethe thousandsthousands ooff small-scalesmall-scale producersproducers supportedsupported byby thethe SSlowlow FFoodood FoundationFoundation 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

One of the Slow Food Foundation’s most ambitious goals is the creation of 10,000 food gardens in Africa. Meeting this target will require help from many supporters: associations, Slow Food convivia, businesses, public authorities and also all the friends of Terra Madre who believe in the initiative. In 2015, 798,719 was raised, enabling the creation of around 887 gardens in Africa.

Unicoop Florence and Fondazione “Il cuore si scioglie” In 2015, the Fondazione ‘Il cuore si scioglie’ (The Heart Melts) and Unicoop of Florence renewed the agreement signed in 2014. Thanks to their funding, 50 new gardens have been planted in a number of African countries, among which the Ivory Coast, Ethiopia, Guinea Bissau, Nigeria and Zimbabwe.

Table for Two This project, launched in Japan in 2007 to promote a fairer distribution of the food resources worldwide, has contributed to the birth of 111 new gardens in Kenya, Ruanda, Tanzania and Ethiopia. In 2015, Slow Food and Table for Two joined forces to organize a series of educational events, including ‘community food experience’ workshops in places where there are school gardens. Al- most 1,000 people took part, preparing traditional Japanese and local African dishes, demonstrating the value of sharing in the various food cultures and the importance of eating healthy local food.

© SSlowlow FFoodood AArchivesrchives 81 Eataly Thanks to the contribution of Eataly, in 2015 a huge project began to launch as many as 330 community and school gardens in Burkina Faso, the Ivory Coast, Ethiopia, Ghana, Guinea Bissau, Kenya, Malawi, Nigeria, Ruanda, So- malia, South Africa, Tanzania, Togo, Zambia, and many other countries.

CCarlinarlin eexplainedxplained ttoo mmee tthathat tthehe bbestest wwayay ttoo aaddressddress tthehe pproblemroblem ooff ffoodood sscarcitycarcity iinn somesome countriescountries iiss toto helphelp theirtheir inhabitantsinhabitants ttoo discoverdiscover ttheirheir oownwn agriculturalagricultural bbiodiversity,iodiversity, encouragingencouraging iindigenousndigenous lleaderseaders ttoo ttakeake rresponsibilityesponsibility fforor ffosteringostering llocalocal aagriculturegriculture ddedicatededicated ttoo llocalocal ppeople.eople. I rrealizedealized tthathat ddevelopingeveloping ggardensardens iinn AAfricafrica iiss thethe quickestquickest wayway toto achieveachieve thisthis solution.solution. SoSo wewe setset ourselvesourselves thethe targettarget ooff fundingfunding 1,0001,000 gardensgardens inin threethree years.years. WeWe metmet ourour goalgoal inin thethe ﬁ rrstst yyearear aandnd nnowow wwee aarere wworkingorking hhardard ttoo ccompleteomplete tthehe pprojectroject ooverver tthehe nnextext ttwo.wo. TTodayoday tthehe ggardensardens areare tthehe mmostost importantimportant partpart ofof ourour publicpublic serviceservice commitment.commitment.

Oscar Farinetti, Eataly

The Slow Food Foundation’s supporters are essential to its existence. They 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 Presidia and food communities. These initiatives often also lead to valuable exchanges between countries. Additionally, part of the proceeds of major international Slow Food events is donated to the Slow Food Foundation.

Supporters of the Slow Food Foundation (List updated in May 2016)

Honorary Members Benefactors Sustainers Beppino Occelli Conapi L’Erbolario Quomi Scb Bernardi Patrons Valverbe, tisane di montagna da agricoltura biologica Worm and Wood

The Slow Food Foundation for Biodiversity and Intesa Sanpaolo Technical Partners are collaborating to develop the Slow Food network in Uganda, ® creating gardens and Presidia and initiating many other activities Bottiglie e vasi in vetro per alimenti with food communities.

83 Supporters of the 10,000 Gardens in Africa Project The supporters listed here have donated a minimum of €900 to the project. List updated in May 2015. The complete and updated list is available at www.slowfoodfoundation.org

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, osterias and restaurants, but also from friends of Slow Food and Terra Madre who believe in the initiative. In particular, the network of Slow Food convivia has showed its vitality, mobilizing to raise funds in support of 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.

Main partners Euro Gusto Association (France) Slow Food Bassano del Grappa (100 or more gardens a year) Francesco and Giovanni Cataldi Convivium (Italy) Hansalim cooperatives (South Slow Food Bergamo Convivium Korea) (Italy) Harry’s Bar Ltd (UK) Slow Food Bra Convivium (Italy) Il Cuore Si Scioglie Foundation Slow Food Brescia Convivia (Italy) (Italy) Slow Food Emilia Romagna (Italy) International lab. on Slow Food Feltrino Convivium Communication, University of (Italy) Patrons Udine (Italy) Slow Food Germany (from 55 to 99 gardens Iper, La Grande i supported) Slow Food Lombardy (Italy) Komera Onlus, Florence (Italy) Compagnia di San Paolo (Italy) Slow Food Monregalese e Alta Val La Granda Trasformazione Soc. Giunti Editore (Italy) Tanaro Convivium (Italy) Agricola Srl (Italy) Intesa Sanpaolo (Italy) Slow Food Oglio, Franciacorta, La Vialla Farm and Lo Franco Iseo Lake Convivium (Italy) James and Morag Anderson Family Foundation, Castiglion Slow Food Russian River (UK) Fibocchi (Italy) Convivium (USA) Lions Clubs International Laurie Bender Slow Food Silver Convivium (Italy) University of Gastronomic Mario Maggiorotti Sciences (Italy) Slow Food Treviso Convivium (Italy) Namyangju city (South Korea) Slow Food Trieste Convivium (Italy) Orti in Condotta, Trieste (Italy) Benefactors Slow Food Turin city Convivium (from 5 to 54 gardens Osteria La Villetta, Palazzolo (Italy) Sull’Oglio (Italy) supported) Slow Food Tuscany (Italy) Pierluigi Zamò Andrea Guerra Slow Food Usa Polly Guth Anonymous Boston Foundation Slow Food Veneto (Italy) (USA) Pro Loco Fontaneto, Novara (Italy) Slow Food Vicenza Convivium Antica Corte Pallavicina, Notte dei Pro Terra e.V. (Germany) (Italy) Culatelli, Polesine Parmense (Italy) Sebana Onlus, Portogruaro (Italy) Slow Money INC. Bibanesi - DA RE S.p.A. Severino Gas Srl (Italy) Teleperformance Italia Caipirinha Foundation (USA) Sicily Region and Slow Food Ceretto Family Town of Pollica: I ﬁ ori che Angelo Syracuse Convivium (Italy) avrebbe voluto (Italy) Colussi S.p.a. (Italy) Slow Food Alba, Langhe e Roero UGF Assicurazioni, Agenzia di Dario Fo, Franca Rame and Convivium and Mercato della Terra Alba-Bra (Italy) Jacopo Fo di Alba (Italy) Verso Foundation (Luxembourg) Elisa Miroglio and Luca Bafﬁ go Slow Food Alto Salento Convivium Filangeri (Italy)

84 IIcamcam hashas beenbeen interpretinginterpreting authenticauthentic ItalianItalian chocolatechocolate cultureculture sincesince 1946,1946, andand ooverver tthehe yyearsears hhasas bbecomeecome aann ooutstandingutstanding ssymbolymbol ooff tthehe aartrt ooff IItaliantalian cchocolate.hocolate. IItt isis oneone ofof thethe fewfew ccompaniesompanies iinn tthehe wworldorld ttoo eexercisexercise ccompleteomplete iintegratedntegrated ccontrolontrol ooverver iitsts productionproduction cchain,hain, sselectingelecting iitsts ccacaoacao ffromrom tthehe ﬁ nnestest pplantationslantations aandnd ccol-ol- llaboratingaborating ccloselylosely wwithith locallocal producers.producers. TThesehese aarere ppreciselyrecisely tthehe vvaluesalues tthathat ccreatereate ssuchuch a ddeepeep ssynergyynergy ooff tthoughthought bbetweenetween IIcamcam aandnd SSlowlow FFood.ood. IIcam,cam, iinn ffact,act, wwasas oonene ooff tthehe ﬁ rrstst ccompaniesompanies ttoo bbelieveelieve iinn aandnd supportsupport SlowSlow FoodFood andand itsits philosophyphilosophy ofof ‘good,‘good, cleanclean andand fair,’fair,’ recastingrecasting itit ffromrom aann eentrepreneurialntrepreneurial ppointoint ooff vview.iew. FForor yyearsears nnow,ow, IIcamcam hhasas bbeeneen wworkingorking wwithith tthehe AAprocamprocam CCacaoacao PProducers’roducers’ CCooperativeooperative iinn PPeru,eru, oonene ooff tthehe TTerraerra MMadreadre ffoodood ccommunities.ommunities.

Angelo Agostoni, president of Icam

86 Our Network

Experts

TThehe SSlowlow FFoodood Anthropology Mara Miele lecturer at the University of Cardiff, Wales FFoundationoundation bbenefienefi ttss Adriano Favole Annamaria Pisapia ffromrom tthehe aadvicedvice ooff anthropologist at the University director of the Italian branch of of Turin, Italy animal-rights organization mmanyany ttechnicalechnical eexperts:xperts: Isabel Gonzalez Turmo Compassion in Word Farming, Italy uuniversityniversity llecturersecturers lecturer in the Faculty of Barbara Pollini Communication, University of Seville, Allevamento Etico (Ethical Breeding), iinn hhorticulture,orticulture, Spain Italy aagronomists,gronomists, Anna Paini Fabio Pollini Allevamento Etico (Ethical Breeding), vveterinarians,eterinarians, ffoodood anthropologist at the University of Verona, Italy Italy ttechnologists,echnologists, marinemarine Martina Tarantola Animal Welfare researcher at the Department of Animal bbiologists,iologists, eexpertsxperts Products, Epidemiology and Ecology, Daniela Battaglia University of Turin, Italy iinn ppackagingackaging oorr FAO expert in animal production, Italy Pietro Venezia ccertifiertifi ccationation aandnd ssoo oon.n. Anna Cantafora vice-president of Veterinarians Without SSomeome hhaveave bbeeneen iinvolvednvolved Veterinarians Without Borders, Italy Borders, Italy Nicoletta Colombo wwithith thethe SSlowlow FFoodood Allevamento Etico (Ethical Breeding), Coff ee Italy FFoundation’soundation’s wworkork fforor All the technical experts listed below Rupert Ebner are members of the Slow Food mmanyany yyearsears iinn vvariousarious veterinarian and member of Slow Food Foundation for Biodiversity’s coffee ccountriesountries aroundaround thethe Deutschland e. V. tasting commission. Andrea Gavinelli André Faria Almeida wworld,orld, wwhilehile oothersthers ffocusocus head of EU Animal Welfare Unit, agronomist, expert in natural coffee, oonn ttheirheir ownown ccountry.ountry. Brussels, Belgium Brazil Anneli Jonsson Gabriella Baiguera Slow Food Sápmi author, Slow Food lecturer on coffee, Italy Joe Maxwell vice president, Outreach and Antonio Barbera Engagement, The Humane Society member of CSC of the United States Caffè Speciali Certifi cati), Italy

88 Alessio Baschieri Federico Santamaria Francesco Pastorelli expert in coffee production chain and jams and preserves producer, director of CIPRA Slow Food lecturer on coffee, Italy Cooperativa Il Teccio, Italy (international commission for the protection of the Alps), Italy Filippo Cervella Andrea Trinci coffee importer owner of Trinci, artisanal coffee and cacao roaster, Italy Fish Gianfranco Ferrero coffee importer Sid Ahmed Abeid Diet and Nutrition president Federation de la Peche Minilik Habtu Endale – Section Artisanale du Nord Eleonora Borgo (Mauritania) coffee roaster, Ethiopia naturopath, freelance food lecturer Marco Ferrero and spice expert Jens Ambsdorf director of the Lighthouse Foundation, president of the Pausa Café Graciela Di Benedetto Cooperative, Italy Germany lecturer and researcher at UNSTA, Paolo Gramigni San Miguel de Tucumán, Brazil Franco Andaloro Slow Food lecturer on coffee, Italy Salvatore Alessandro Giannino research director at ISPRA (national institute for environmental protection nutritionist and lecturer at UNESCO, Francesco Impallomeni and research), Italy coffee roaster, Denmark European Union, PAM, CIHEAM/ OCDE Massimo Bernacchini Gabriele Langella Andrea Pezzana expert in fi sh processing with the Slow Food lecturer on coffee, Italy Orbetello lagoon fi shing cooperative, director of dietetics and nutrition, San Italy Enrico Meschini Giovanni Bosco hospital, Turin, Italy president of CSC (Caffè Speciali Certi- Federico Brunelli Jaime Delgado fi cati), Italy researcher with the interdepartmental Member of Parliament and consumer center for environmental sciences health and protection expert (Peru) Roberto Messineo research at the University of Bologna, coffee roaster, Italy Italy Environmental Heinrich Mukalazi Angelo Cau agronomist (Uganda) Sustainability lecturer in marine biology at the Alfredo Orlando Luigi Bistagnino University of Cagliari, Italy coffee roaster, Master of Food coffee architect and lecturer, president lecturer of the Industrial Design course, Stefano Cataudella Turin Polytechnic, Italy lecturer in applied ecology, fi sh biology Erminia Nodari Renato Bruni and aquaculture at Tor Vergata coffee roaster, Italy University, Italy biologist at the University of Parma Tullio Plebani and member of Cuci, Italy Maurizio Costa coffee roaster, Italy Clara Ceppa president of the Ligurian observation researcher at the Department station for fi shing and the environment, Gianni Pistrini, Italy Slow Food lecturer on coffee, Italy of Architectural and Industrial Design, Turin Polytechnic, Italy Aly El Haidar Andrea Trinci owner of Trinci, artisanal coffee and Anna Paula Diniz president of Océanium, association cacao roaster, Italy art director of Do-Design design and for environmental protection, Senegal communication studio, Brazil Silvano Focardi Chocolate, Franco Fassio Jams and Confectionery lecturer in industrial design, rector of the University of Siena, Italy University of Gastronomic Sciences, Laura Gasco Guido Castagna Pollenzo, Italy researcher at the Department Chocolate producer Jonilson Laray of Zootechnical Sciences, Patrizia Frisoli technical expert for Acopiama, University of Turin, Italy Slow Food lecturer, Italy the Amazonia consultancy and research association, Brazil Ferdinando Gelli Guido Gobino ichthyological research unit of the Chocolate producer Stefano Masini Emilia-Romagna regional prevention environment and territory director, and environment agency, Ferrara Mirco Marconi Coldiretti federation of Italian farmers, section, Italy Master of Food instructor, Italy Italy Silvio Greco Federico Molinari Geoff Page scientifi c director of ICRAM (central in- confectioner, Laboratorio lecturer at the University of South stitute for applied marine research) and di Resistenza Dolciaria, Italy Australia, Australia president of the Slow Fish Scientifi c

89 Committee, Italy Tiginesh Mitik Beyene agronomist, Kenya agronomy and permaculture expert Ettore Ianì (Ethiopia) Jean Baptiste Maganga national president of Lega Pesca, Italy Munyambala Titus Bwitu Kimolo agronomist, Jean-Pierra Kapalay agronomist, Tanzania Democratic Republic of Congo fi sherman on Lake Tanganyika Marin Cagalj Joon Kim Tichafa Makovere Shumba agronomist, Croatia permaculture expert and Slow Food reseracher at the JeonNam Research Gardens coordinator, Ethiopia Institute, South Korea Ahmed Sekou Tidiane Camara agricultural engineer and Slow Food Kepa Freire Ortueta Cristina Mallor Gimenez Gardens coordinator, Mali artisan fi sh smoker, Spain researcher at the Centro de Investigación y Tecnología Michel Chauvet Massimo Paoletti Agroalimentaria de Aragón, Spain agronomist and ethnobotanist, botargo producer, Italy research engineer at INRA (French Janet Maro JongSook Park national institute for agricultural agronomist (Tanzania) director at Food Research Institute, research), Montpellier, France South Korea Babacar Meissa Faye Asmelash Dagne agronomist, Senegal Daniel Pauly agronomy and permaculture expert lecturer at the Fisheries Centre at the (Ethiopia) Paola Migliorini University of British Columbia, Canada lecturer at the University of Jorge Da Silva Gastronomic Sciences, Pollenzo, Italy Giuseppe Piergallini agronomist, Guinea-Bissau marine biologist, Italy Fred Msiska Lhoussaine El Rhaffari horticulture expert, Malawi Chedly Rais expert and lecturer president of Okianos, Tunisia at the University of Errachidia, Morocco Edward Mukiibi agronomist, Uganda Nadia Repetto Sara El Sayed marine biologist, Italy biologist and permaculture expert, Evans Mungai Egypt agronomist, Kenya Giulio Tepedino veterinarian, assistant director Aziz El Yamlahi Israel Mwasha of Eurofi shmarket, Italy agricultural engineer, couscous expert, agronomist, Tanzania Morocco Valentina Tepedino Mamina Ndiaye veterinarian, director of Eurofi shmarket, Patrice Ekoka agronomist, Senegal Italy agricultural engineer, Cameroon Mame Malick Ndiaye John Volpe Babacar Fall agronomist, Senegal Lecturer and director at School of agronomist, Senegal Environmental Studies at the University Hellen Nguya of Victoria, Canada Francesco Garbati Pegna agronomist, Tanzania expert in agricultural mechanization Oksana Vyalova in tropical and sub-tropical countries Richard Nsenga Biologist, expert in fi shery resources at and researcher at the Department of agronomist (Uganda) the Institute of Biology of the Northern Agricultural and Forestry Engineering at Seas of Sevastopol, Ukraine the University of Florence, Italy Emmanuel N’tcha agricultural technician (Benin) GyeongSik Yang Ezio Giraudo researcher at Jeju Biodiversity agronomist, Italy Priscillah Nzamalu Research Institute, South Korea agronomist, Kenya Diery Gueye Ivo Zoccarato agronomist, Senegal Maurice Obale lecturer at the Department agricultural technician (Benin) of Zootechnical Sciences, Emile Houngbo University of Turin, Italy agroeconomist, Benin Moussa Ouedraogo agronomist and Slow Food Gardens Mohamed Yusuf Husein coordinator, Burkina Faso Fruit and Vegetables agronomist, Somalia Leandro Pinto Junior Carlo Bazzocchi Isaac Kabanda agronomist and director of the agronomist, Italy agronomy and permaculture expert Cooperativa Agro-pecuaria de Jovens (Uganda) Roger Bello Quadros, Guinea-Bissau agricultural engineer, Cameroon Yakub Isbat Khan agronomist, Tanzania Cristiana Peano Zineb Benrahmoune lecturer at the Department of botanist, Morocco Samuel Karanja Muhunyu Arboriculture, University of Turin, Italy

90 Arisaina Razafi ndralambo Celso Braglia Italy agronomist, Madagascar member of the Modena per gli Altri non-profi t association, Italy Peter Ramazani International Development agricultural technician Luciano Cavazzoni Egidio Dansero (Democratic Republic of the Congo) president of Alce Nero and Melizia, Italy lecturer in the Department of Culture, Cecilia Costa Politics and Society at the University of Turin, Italy researcher at CRA (Commission for Sophie Salamata Sedgho Research in Agriculture), Italy expert and Slow Food Gardens Cleophas Adrien Dioma coordinator of the Migration and coordinator, Burkina Faso Raffaele Dall’Olio Development panel for the Italian researcher at CRA, Italy Gowsou Sambou development cooperation system agronomist, Senegal Martin Dermine Carlo Semita apiculturist, project assistance researcher in the Department of Earth Armando Sampa manager at Mellifi ca agronomist, Guinea-Bissau Sciences at the at the University of Hubert Guerriat Turin, Italy Federico Santamaria apiculturist, president Mellifi ca coordinator of the Dried Chestnut Nadia Tecco Presidium, Italy Marco Lodesani expert in decentralized cooperation researcher at CRA, Italy Georges Seka Seka Land Grabbing agronomist, Côte d’Ivoire Walter Martini responsible for the technical Alfredo Bini Assan Sylla development of Cuore Bio sales photographer e documentary agricultural technician (Senegal) outlets, Italy fi lmmaker Kolotioloma Soro Diego Pagani Stefano Liberti agronomist, Côte d’Ivoire beekeeper, president of CONAPI, Italy journalist and writer, Italy Francesco Sottile Francesco Panella Antonio Onorati lecturer at the Department of president of UNAAPI (national union university lecturer and international Arboriculture, University of Palermo, of Italian beekeepers’ associations) expert on agricultural and food policy, Italy Italy Lucia Piana Jorge Sousa biologist and quality expert, Italy Franca Roiatti agronomist, Mozambique journalist and writer, Italy Alessandro Piemontesi Patrizia Spigno beekeeper, Italy agronomist, Italy Legal Advisors Dario Pozzolo Joseph Tholley beekeeper, Italy Gabriele Borasi agronomist and lecturer at the Italian and European agent for brands University of Makeni, Sierra Leone Jerônimo Vilas-Bôas and logos, responsible for managing stingless bee expert, Brazil the Slow Food Italy brands, Italy Musa Tholley agronomist, Sierra Leone Gianluigi Borghero Hygiene and Food Safety lawyer Ferdinand Wafula Regulations agronomist, Kenya Emanuele Di Caro Paolo Caricato lawyer, Italy Jack Wafula deputy head of the food hygiene unit of agronomist, Kenya the EU DG for Health and Food Safety Davide Mondin expert in brand regulations and Yeo Yacouba Gianfranco Corgiat designations for the food and agronomy expert and coordinator public health offi cial, Piedmont agricultural sector, Italy of the Coopérative des Producteurs Regional Authority, Italy Agricoles de Bondoukou, Côte d’Ivoire Gerry Danby Livestock Breeds, Cheese, Sithandiwe Yeni European legislation expert, Artisan agroecology educator, South Africa Meat, Wool Food Law Limited Celeste Elias Zunguza Anna Acciaioli Clelia Lombardi lecturer at the Department of expert and offi cial at the Mozambican head of training at the Turin Chamber Zootechnical Sciences, University of Agriculture Ministry, Mozambique of Commerce Chemical Laboratory, Florence, Italy Italy Honey Paolo Boni Paola Rebufatti director of the Lombardy and Emilia- Moreno Borghesi expert in labeling at the Turin Chamber Romagna experimental livestock beekeeper, CONAPI, Italy of Commerce Chemical Laboratory, research institute, Italy

91 Salvo Bordonaro journalist, food and wine writer and Yurij Stolpovskij lecturer at the Department of Animal member of ONAF, the Italian national Geneticist, lecturer at Vavilov Institute Zoology, University of Catania, Italy association of cheese tasters, Italy of General Genetics, Moscow, Russia Carlo Borsa Fernando García-Dory Guido Tallone veterinarian (Madagascar) Expert in pastoralism director of the cheese, milk and Aldo Grasselli agricultural technology institute in Sergio Capaldo Moretta, Italy veterinarian and coordinator of the president of the Italian society livestock Presidia, Italy for preventative medicine, Italy Nigel Thompson Patrizia Maggia wool expert and president of the Biella Enrico Carrera Wool Company consortium, Italy poultry veterinarian, Italy director of the Biella-Agenzia Lane Italy Kandinskij center for applied arts, Italy Ruslan Torosyan Augusto Cattaneo food technologist and afﬁ neur, Armenia food technologist, Italy Paul Le Mens food science engineer and professor Albéric Valais Michele Corti of sensory analysis at the University of director of UPRA (Unité de Sélection lecturer in zootechnical systems and Wine, Suze la Rousse, France et de Promotion des Races Animales), mountain herding at the University Rouge des Prés, France of Milan and vice-president of the Renzo Malvezzi Formaggi Sotto il Cielo association director of the Pistoia provincial Ronald Juma Wakwabubi (ANFOSC), Italy breeders’ association, Italy veterinarian (Kenya) Mauro Cravero Massimo Mercandino veterinarian with the Piedmont veterinarian with AVEC-PVS, veterinary Oil Regional Authority public health association for cooperation with department, Italy developing countries, Italy Pierpaolo Arca taster for the Slow Food Editore extra Emma Della Torre Mitzy Mauthe Von Degerfeld virgin olive oil guide representative for textile materials at lecturer at the Faculty of Veterinary the Biella Wool Company consortium, Medicine, University of Turin, Italy Stefano Asaro Italy taster for Slow Food Editore’s guide to Mauro Negro extra-virgin olive oils, Italy Carmine De Luca veterinarian with the Mondovì local representative for textile materials at health authority, Italy Franco Boeri the Biella Wool Company consortium, extra-virgin olive oil producer, Italy Italy Prossy Nyamaizi veterinarian (Uganda) Renzo Ceccacci Marie de Metz Noblat taster for the Slow Food Editore extra Luca Nicolandi expert consultant for cheese sales, virgin olive oil guide veterinarian with AVEC-PVS, veterinary France association for cooperation with Marisa Cepach Cristiano De Riccardis developing countries, Italy taster for the Slow Food Editore extra expert in sensorial analysis, specialized virgin olive oil guide in dairy and olive oil, Italy Alceo Orsini agronomist, Italy Raphaël Colicci Francesca De Trana olive grower, France veterinarian Franco Ottaviani lecturer in food microbiology at the Sonia Donati Andrea Dominici University of Turin, Asti campus, Italy taster for the Slow Food Editore extra veterinarian with AVEC-PVS, veterinary virgin olive oil guide association for cooperation with Giuseppe Quaranta developing countries, Italy lecturer in veterinary science at the Angelo Lo Conte University of Turin, Italy taster for the Slow Food Editore extra Sergio Foglia Taverna virgin olive oil guide Elio Ragazzoni production director for Laniﬁ cio Nino Pascale Fratelli Piacenza, Italy board member of ONAF, the Italian national association of cheese tasters, taster for Slow Food Editore’s guide to Riccardo Fortina Italy extra-virgin olive oils, Italy lecturer at the Department of Zootechnical Sciences, University of Roberto Rubino Loredana Pietroniro Turin and president of RARE (Italian researcher at CRA (Commission taster for the Slow Food Editore extra association for endangered native on Agricultural Research), Italy virgin olive oil guide breeds), Italy Massimo Spigaroli Meri Renzoni Gianpaolo Gaiarin producer and president of the Zibello taster and leader of the Slow Food cheese production expert and quality Culatello Consortium, Italy Fermano Convivium, Italy and technical assistance coordinator Bruno Scaglione for the TrentinGrana consortium, Italy Sonja Srbinovska lectuer at Saints Cyril and Methodius taster for the Slow Food Editore Armando Gambera University of Skopje, Macedonia extra virgin olive oil guide

92 Diego Soracco Rice and Cereals Michele Fino editor of Slow Food Editore’s guide to expert in EU legislation, lecturer in extra-virgin olive oils, Italy Renato Ballan European law at the University of Corn grower Gastronomic Sciences, Italy Eric Vassallo taster and Slow Food lecturer, Italy Ferdinando Marino Marc Parcé artisan miller, Mulino Marino, Italy president of the national association of Giuseppe Zeppa vignerons and Rancio Sec producer, Maria Teresa Melchior researcher at the Faculty of Agriculture, France University of Turin, Italy Rice grower Gian Piero Romana Piero Rondolino agronomist, Italy Import-Export of Products rice producer, Italy Mario Ronco Stefano Garelli Rodrigo, Castilho Senna enologist, Italy commercial consultant for CEIP (Centre engineert, Brazil for the Internationalization of Marco Simonit Piedmont), Italy Salt grape processing expert, Italy Andrea Ferrioli Olivier Pereon Giampaolo Sirch grape processing expert, Italy Scambi Sostenibili sustainable trade artisanal salt pan expert, France cooperative Marco Stefanini Wine enologist with the Cammino Autoctuve Salvo Monachino association, Italy Scambi Sostenibili sustainable trade Giorgi Barisashvili cooperative enologist, Georgia

I ggotot ttoo kknownow SSlowlow FFoodood aandnd iitsts pprojectsrojects iinn 22010010 wwhen,hen, fforor tthehe fi rrstst ttime,ime, I ttookook ppartart inin TerraTerra MMadreadre BBrazil,razil, pparticipatingarticipating iinn a mmeetingeeting aaboutbout BBrazilianrazilian hhoneys.oneys. BBeforeefore tthenhen I hhadad nneverever hheardeard ooff tthehe mmovement.ovement. IItt wwasas llikeike lloveove aatt fi rrstst ssight:ight: TThehe nnetwork,etwork, tthehe ppeopleeople wwhoho bbelongelong ttoo iitt aandnd aallll tthehe vvaluesalues tthathat iitt rrepresentsepresents aallll ccon-on- vvergeerge withwith mymy professionalprofessional eexperiencexperience aandnd mmyy ppassions.assions. SSoo aafterfter tthehe eeventvent I jjoinedoined tthehe BBrazilianrazilian AArkrk ooff TTasteaste ccommission,ommission, wworkingorking oonn tthehe pprojectroject fforor fi vvee yyears.ears. I sstilltill collaborate,collaborate, nnominatingominating aandnd eevaluatingvaluating pproductsroducts fforor tthehe ArkArk ofof Taste,Taste, butbut mmostlyostly I workwork oonn thethe networknetwork ofof stinglessstingless bbeekeeperseekeepers aandnd nnativeative bbeesees iinn ggeneral.eneral. I supportsupport tthehe BBrazilianrazilian PPresidiumresidium aandnd tthehe bbeekeeperseekeepers wworkingorking wwithith SSlowlow FFoodood iinn tthehe countrycountry and,and, inin somesome cases,cases, alsoalso otherother networksnetworks inin differentdifferent LatinLatin AmericanAmerican ccountries.ountries. I hhaveave a ddualual rrole:ole: OOnn tthehe oonene hhand,and, I ggiveive tthemhem ttechnicalechnical aandnd ppracti-racti- ccalal supportsupport (strengthening(strengthening tthehe pproductionroduction cchain,hain, hhelpingelping tthemhem ttoo iimprovemprove aandnd ttoo ccreatereate sspacespaces forfor exchangingexchanging knowledgeknowledge andand technologies),technologies), whilewhile onon thethe otherother I wworkork toto raiseraise awarenessawareness aamongmong cconsumersonsumers aandnd ppublicublic iinstitutionsnstitutions aaboutbout tthehe vval-al- uuee ofof thethe beesbees andand theirtheir guardians,guardians, thethe beekeepers.beekeepers. HHumanityumanity wwouldould nnotot bbee aableble ttoo survivesurvive wwithoutithout bbiodiversity,iodiversity, aandnd forfor me,me, nownow moremore thanthan ever,ever, iitt makesmakes ssenseense ttoo showshow thethe importanceimportance ofof socialsocial andand environmentalenvironmental diversitydiversity toto anan increasinglyincreasingly cconsumerist,onsumerist, aalienatedlienated ssociety.ociety. IInn tthishis rrespect,espect, SSlowlow FFoodood hhasas a ddifferentifferent sstrengthtrength ffromrom allall thethe otherother socio-environmentalsocio-environmental mmovements:ovements: tthehe ppowerower ooff ccommunication.ommunication.

Jerônimo Villas-Bôas, ecologist and stingless beekeeper with Slow Food Brazil

Writers, Journalists, Photographers and Filmmakers

In 2015, the Ark of Taste appeared on BBC Radio 4, The Food Programme devoting a whole slot to its products. The program has been on the air since 1979, with two 30-minute weekly editions on food news and stories from around the world. It is one of the longest-lasting programs on Radio 4, the BBC’s current affairs, discussion and culture channel, topping audience fi gures not only in Great Britain but across the world. Dan Saladino, journalist and producer at The Food Programme, has been attending Slow Food’s main international events for many years now, meeting and recording interviews with our network’s farmers, livestock breeders, fi shers and so on. The interviews are broadcast in the last fi ve minutes of the program, telling the stories of products and describing their properties and qualities, the reasons for their disappearance, their bonds with their local areas and traditions and so on. Clips from the Ark of Taste interviews have been used to create a specifi c section on the program’s offi cial web page and can be listened to anywhere in the world at any moment. This is a great source of pride for the food producers interviewed and also a great help in avoiding the total disappearance of the products in question.

The Slow Food Foundation works on a daily basis with a network of professional photographers who travel the world to shoot food products and producers. Paola Viesi, Roman by birth and a photographer out of passion, is the Slow Food Foundation’s lens on Africa, from Mozambique to Senegal through Mali, Mauritania, and the many other countries in which she lives and works with the Presidia, the Earth Markets and the Ark of Taste.

94 II’ve’ve beenbeen workingworking withwith thethe SlowSlow FoodFood FoundationFoundation forfor tenten yearsyears now,now, butbut I cancan hhonestlyonestly ssayay thatthat I’mI’m stillstill veryvery enthusiasticenthusiastic aaboutbout mmyy jjobob andand mymy constantconstant ef-ef- ffortsorts ttoo rrecountecount SSlowlow FFood’sood’s mmanyany ooutstandingutstanding AAfricanfrican pprojectsrojects iinn ppictures.ictures. RRightight ffromrom tthehe sstarttart ooff mmyy wworkork aass a pphotographer,hotographer, I cchosehose AAfrica.frica. MMoreore sspecifipecifi ccally,ally, II’ve’ve triedtried ttoo sshowhow tthehe mmostost bbeautifuleautiful aaspectsspects ooff tthehe ccontinentontinent iinn mmyy pphotographs,hotographs, hhuntingunting tthemhem ooutut eveneven iinn placesplaces wherewhere povertypoverty aandnd pproblemsroblems aarere tthehe tthreadhread tthathat rrunsuns tthroughhrough tthehe ddailyaily llifeife ooff tthehe ccommunity.ommunity. II’ve’ve aalwayslways bbeeneen a fi rrmm bbelievereliever iinn bbeautyeauty aandnd values,values, whichwhich isis whywhy I’veI’ve chosenchosen toto supportsupport themthem aboveabove allall wherewhere ttheyhey rriskisk ddisappearing.isappearing. SSlowlow FFood’sood’s pphilosophyhilosophy hhasas bbecomeecome a nnaturalatural ppartart ooff tthehe wayway I lliveive mmyy llifeife bbecause,ecause, wwithoutithout ddenyingenying tthathat ttimesimes cchange,hange, iitsts aaimim iiss ttoo ddefendefend tthehe beautybeauty andand valuesvalues andand biodiversitybiodiversity tthathat thethe AfricanAfrican continentcontinent eembod-mbod- iies.es. It’sIt’s preciselyprecisely tthankshanks ttoo SSlowlow FFoodood tthathat II’ve’ve bbeeneen aableble ttoo enrichenrich aandnd ddevelopevelop mmyy knowledgeknowledge ofof thethe realreal AfricaAfrica andand itsits greatgreat humanityhumanity throughthrough cultures,cultures, foodsfoods aandnd ppeople.eople.

Paola Viesi, photographer

Contacts

IInn iitsts ttenen yyearsears Associations AJEDD - Association de jeunes environnementalistes ooff aactivityctivity tthehe SSlowlow ABS - Association pour Cotonou, Benin – [email protected] le développement rural FFoodood FFoundationoundation fforor Natitingou, Benin Allevamento Etico [email protected] Italy BBiodiversityiodiversity hhasas ccreatedreated [email protected] a wwide-rangingide-ranging nnetworketwork ADECAR - Association de www.allevamento-etico.eu développement Environnement et ooff ccollaboratorsollaborators – communication Alternativas y Procesos de Nouakchott, Mauritania Participación Social iinstitutions,nstitutions, uuniversities,niversities, tel. +222 36608162 / 22308162 Tehuacán, Puebla, Mexico tel. +52 2383 712295 aassociations,ssociations, rresearchesearch AGEREF www.alternativas.org.mx Association inter villageoise de gestion ccenters,enters, producers’producers’ des ressources naturelles et de la American Grassfed Association aassociations,ssociations, NNGOsGOs – faune de la Comoé-Léraba Denver, USA Banfora (Burkina Faso) [email protected] wwhosehose aassistancessistance hhasas Tel: (+226)70 26 06 94 [email protected] – www.agerefcl.org American Livestock Breed bbeeneen eessentialssential iinn ssettingetting Conservancy AGINSBA Pittsboro, North Carolina, USA uupp aandnd ddevelopingeveloping Kampala (Uganda) tel. +1 919 5425704 Tel. +256-772827710 www.albc-USA.org hhundredsundreds ooff pprojectsrojects [email protected] Anacafè aaroundround tthehe wworld.orld. AKKOR – Russian association Guatemala City, Guatemala of agricultural businesses and [email protected] cooperatives www.anacafe.org Vologda, Russia [email protected] – www.akkor.ru ANAMURI – Asociación Nacional de Mujeres Rurales AIAB e Indígenas Italian association for organic agriculture www.anamuri.cl Rome, Italy tel. +39 06 45437485/6/7 Antrocom Campania ONLUS [email protected] – www.aiab.it Anthropological research association

96 Naples, Italy APOMD Associazione Museo [email protected] Mingue, Dibulla, La Guajira (Colombia) Onsernonese www.campania.antrocom.org tel. + 312 6880859 Valle Onsernone, Switzerland [email protected] tel. +41 91 7806036 Anpe Perù [email protected] Lima, Peru Asociación de las Autoridades www.onsernone.ch/museo_ tel. +51 14724828 Tradicionales Wayuu del onsernonese.htm [email protected] – www.anpeperu.org Territorio Isho Manaure, La Guajira (Colombia) Associazione Patriarchi Apilombardia +57 3106503646 Voghera, Pavia, Italy della Natura in Italia [email protected] tel. +39 383 43858 Forlì, Italy tel. +39 348 7334726 [email protected] Associació d’Amics de l’Olivera www.mielidItaly.it [email protected] Castelló, Spain www.patriarchinatura.it tel. +34 964 503250 Apinovena – Asociación [email protected] Associazione Ram Apicultores de la IX Región www.amicsolivera.com San Rocco di Camogli, Italy Temuco, Chile tel. +39 185 799087 tel. +56 045881454 Association Chigata [email protected] [email protected] Korhogo, Côte d’Ivoire www.associazioneram.it tel. +225 07321781 Aprozoo Calabria [email protected] Associazione Sole Onlus www.aprozoocalabria.it Italy Association la Saisonnière [email protected] – www.soleonlus.org Arche Austria Ouagadougou, Burkina Faso St. Leonhard/Freistadt, Austria tel. +226 70 26 84 17 AVEC – Veterinary association tel. +43 664 5192286 [email protected] ofﬁ [email protected] for cooperation with developing www.arche-austria.at Association Asvt Dollebou countries Ouagadougou and Garango Donnas, Aosta, Italy Arche Noah tel. +39 161 433492 Burkina Faso Schloß Schiltern, Austria [email protected] tel. +226 50436421 tel. +43 27348626 www.avec-pvs.org [email protected] [email protected] – www.arche-noah.at Association Fleur de Azerbaijan Society for the Arrapitz Protection of Animals Saint-Palais, France Centrafrique Bangui, Central African Republic Baku, Azerbaijan tel. +05 59654602 [email protected] www.azspa.az [email protected] www.hemen-herrikoa.org Association Ibn al Baytar Atco – Asesoría técnica en cultivos orgánicos Aspromiele Rabat, Morocco tel. + 212 37 711692 Villahermosa, Tabasco, Mexico Association of Piedmont honey producers [email protected] tel. +52 99 33503599 Turin – Alessandria, Italy [email protected] [email protected] tel. +39 131 250368 [email protected] Association Le Bon Samaritain Auto Apoio Association www.mielidItaly.it/aspromiele Ouagadougou, Burkina Faso Catembe (Mozambico) tel. +226 70751168 tel. +258 861522912 Asociación Civil Mano a Mano [email protected] Intercambio Agroecológico ATI – Asociación de Trabajo Mérida, Venezuela Association Maya Interdisciplinario tel. +58 416 1342705 Bobo Dioulasso, Burkina Faso Bogotá, Colombia [email protected] tel. +226 76622789 tel. +57 2840047 – www.ati.org.co www.consumirdeotromodo.wordpress.com [email protected] AVD - Association des Asociación Cubana de Association Yeelen Volontaires du Développement Producción Animal Bamakò – Missira, Mali Durable Havana, Cuba tel. +223 221 3082 Cotonou, Benin tel. +53 78337802 / 8301464 tel + 229 95 84 23 15 [email protected] Associazione Cammino [email protected] Autoctuve www.avd-monde.org Asociación Cultural para el Provinces of Grosseto and Livorno, Italy Desarrollo Integral (ACDI) tel. +39 564 407323 – www.autoctuve.it Bait al Karama – women centre Santa Fe; Guemes – Argentina – Nablus (Palestinian Territories) Chaco – Argentina Associazione Donne del Vino [email protected] [email protected] – www.acdi.org.ar del Piemonte Nizza Monferrato, Italy Bio Austria Asociación de Productores tel. +39 141 793076 Vienna, Austria Orgánicos de Mingueo Dibulla – www.ledonnedelvino.piemonte.it tel. +43 0 1 4037050

97 ofﬁ [email protected] Community Alliance with Family Window Rock, Arizona, USA www.bio-austria.at Farmers (CAFF) tel. +1 9283490104 Davis, California, USA www.navajolifeway.org Bio-KG - Federation of Organic tel. +1 5307568518 Development [email protected] – www.caff.org ECASARD - Ecumenical Bishkek, Kyrgyzstan Association for Sustainable tel. + 996 312365572 CONAPI – Italian consortium Agriculture and Rural [email protected] of beekeepers and organic Development www.organic.kg Madina-Accra, Ghana producers tel. +233 (0)21 502673 Bioversity International Monterenzio, Bologna, Italy Maccarese, Rome, Italy [email protected] tel. +39 051 920283 www.ecasard.org tel +39 0661181 [email protected] [email protected] www.mediterrabio.com Ecofare Berhad www.biodiversityinternational.org Sarawak (Malesia) Confédération Nationale tel. +60 82575395 – [email protected] Brot für die Welt – Evangelischer Kolo Harena Sahavanona Entwicklungsdienst Antananarivo, Madagascar Ecomuseo del Lagorai Evangelisches Werk für Diakonie und tel. + 261 20 2234808 Carzano, Trento (Italy) Entwicklung e.V. [email protected] www.ecomuseolagorai.eu Berlin (Germany) www.brot-fuer-die-welt.de Consorzio Etimos Ecomuseo delle Acque Padua, Italy Bundesverband Berufsschäfer e.V. del Gemonese tel. +39 049 8755116–654191 Gemona del Friuli, Udine (Italy) Wallendorf (Germany) [email protected] – www.etimos.it www.berufsschaefer.de tel. +39 338 7187227 Coordination Nationale [email protected] BVDM Bundesverband der des Organisations Paysannes www.ecomuseodelleacque.it Vorzugsmilcherzeuger und du Mali (CNOP) Ecomuseo Valle Elvo e Serra Direktvermarkter von Milch und Bamako, Mali Milchprodukten Sordevolo, Biella (Italy) tel. +223 20286800 / +223 76170979 tel. +39 349 3269048 Dohren (Germany) [email protected] [email protected] – www.ecomuseo.it www.milch-und-mehr.de Comitato Uni-Cuba e America Eko-Rosales Association Centro Universitario Latina – University of Turin Cooperazione Internazionale Bogdanci (Republic of Macedonia) Turin, Italy tel. +389 78276086 Parma, Italy tel. +39 011 6704374 / 6704397 tel. +39 0521906004 [email protected] Eldrimner [email protected] www.unito.it Swedish national center for artisanal www.cooperazione.unipr.it Cooperativa Agro-Pecuária food production Rösta, Sweden CCP de Pesca de Macaneta de Jovens Quadros (COAJOQ) Macaneta (Mozambico) tel. +46 063 146033 Canchungo, Bissau, Guinea-Bissau [email protected] tel. +258 822538940 [email protected] www.eldrimner.com Chefs Collaborative CSC – Consorzio caffè speciali Elkana Biological Farming Boston, Massachusetts, USA certiﬁ cati tel. +1 617 2365200 Livorno, Italy Association [email protected] tel. +39 0586 407321 Tbilisi, Georgia www.chefscollaborative.org [email protected] – www.caffespeciali.com tel. +995 32 536487 [email protected] Cheia - Chibememe Healing Darab Cooperative www.elkana.org.ge Earth Healing Association Merka, Somalia Zimbabwe [email protected] Emina – women producers’ tel. +263 776016503 Association DEC – Développement Gorazde (Bosnia and Herzegovina) ChocoTogo Environnement Conseil tel. +387 6193648 Kpalimé, Togo Antananarivo, Madagascar [email protected] tel. +228 92545548 tel. +261 202255344 – [email protected] [email protected] Ethiopian Coffee Roasters Deafal Colectividad Razonatura Association Mexico City (Mexico) Delegazione Europea per Addis Abeba, Ethiopia tel. +52 55 55542015 l’Agricoltura Famigliare di Asia, tel. +251 91 1517976 [email protected] Africa e America Latina [email protected] tel. 02 67574326 – [email protected] Comida Lenta www.agricolturaorganica.org/deafal-ong European Forum on Nature Puebla, Mexico Conservation and Pastoralism tel. +52 2227682103 Diné bé Iinà – The Navajo County Durham, UK [email protected] Lifeway [email protected] – www.efncp.org

98 Fayoum Agro Organic Hergla Film Festival Association Maccarese, Rome, Italy Egitto Hergla, Tunisia tel. +39 06 6118272 tel. +202 6330776 tel. 21697125460 www.agrobiodiversityplatform.org [email protected] – www.faoda.org [email protected] Institut de Recherche et de Fenagie Pêche – Fédération HISA - Hope Initiatives Namibia Promotion des Alternatives en Nationale des GIE de Pêche du Windhoek, Namibia Développement (IRPAD) Sénégal tel +264 61247454 Bamako, Mali Dakar, Senegal [email protected] tel. +223 20238920 tel. +221 832 11 00 www.hisanamibia.org www.irpadafrique.org [email protected] Hochstamm Suisse – Hautes Labata Fantalle Organization - FONGH - Farmers Organization Tiges Suisse LaFO Association for the conservation Network in Ghana Metahara (Ethiopia) and support of orchards Accra, Ghana – www.fongh.org tel. +251 911093985 Switzerland www.labatafantalle.org Frima and Kelmend tel. +49 0613369947 Kelmend, Albania [email protected] Instituto Hondureño del Café [email protected] www.hochstamm-suisse.ch www.kelmend-shkrel.org (IHCAFÈ) Honduran Western Coffees (HWC) Santa Rosa de Copan, Honduras G.A.L. Gran Sasso Velino Santa Rosa de Copán, Honduras tel. +54 6620209 L’Aquila (Italy) tel. +49 0613369947 [email protected] tel. +39 0862 701065 www.honduranwesterncoffees.com [email protected] Local Harvest www.gransassovelino.it INKOTA-netzwerk e.V. Santa Cruz, California, USA Berlin (Germany) tel. +1 8314758150 G.A.L. Leader Teramano www.inkota.de www.localharvest.org Montorio al Vomano, Teramo (Italy) tel. +39 085 8797606 Jade/Syfi a Senegal Lurocop [email protected] Agence de presse et de Kampala and Zirobwe (Uganda) www.galleaderteramano.it communication du monde rural tel. +256 755850710 Dakar, Senegal G.A.L. Maiella Verde Lu’um Asociación Civil Casoli, Chieti (Italy) tel. +221775379696 syfi [email protected] Città del Messico (Messico) tel. +39 0872 993499 tel. +52 5552646233 [email protected] Geitfjárræktarfélag Islands [email protected] – www.luum.org.mx www.maiellaverde.it Icelandic society for goat breeding Iceland Maniparma G.A.L. Oltrepò Mantovano Parma, Italy Quistello, Mantua (Italy) [email protected] tel. +39 0521.286889 tel. +39 348 4591055 JEUNES RESTAURATEURS www.maniparma.org [email protected] www.galoltrepomantovano.it D’EUROPE Paris (France) – www.jre.eu Mehaya Cooperative Gledić “Crvena Ranka” Brandy Fantalle District, East Shewa, Oromia Producers’ Association KEHATI – Biodiversity Region (Ethiopia) tel. +251 938115074 Gledic (Serbia) Conservation Trust [email protected] tel +381 658221145 Jakarta (Java) www.kehati.or.id/en Grupo Social FEPP - Fondo Mellifi ca Ecuatoriano Populorum Kenema Kola-Nut producers Virelles (Belgium) secretariat@mellifi ca.be – www.mellifi ca.be Progressio Association Kenema (Sierra Leone) Quito, Ecuador Marketumbrella.org tel. +593 2520408 – [email protected] KinoOkus Association New Orleans, USA GVC Dubrovnik (Croazia) tel. +1 504 8614485 Bologna, Italy tel. +385 20428125 [email protected] tel. +39 051585604 [email protected] www.marketumbrella.org [email protected] – www.gvc-italia.org Idoki Modena per gli Altri (MOXA) Handicraft Chamber of Crimea Ostabat-Asme, France Modena, Italy Simferopol, Ukraine tel. +33 5559372397 tel. +39 059 285208 tel. +38 652547348 [email protected] [email protected] [email protected] www.producteurs-fermiers-pays- www.modenaperglialtri.org www.handicraft.crimea.ua basque.fr Mutfak Dostalri Dernegi Hergla Al Mustakbil Indigenous Partnership for Istanbul (Turchia) Hergla, Tunisia Agrobiodiversity and Food [email protected] [email protected] Sovereignty www.mutfakdostlaridernegi.com

99 Native Seeds/Search [email protected] tel. +593 0997742500 Tucson, Arizona, USA www.cooperativaorso.it [email protected] tel. +1 520 6225561 [email protected] Osservatorio Balcani e Caucaso RED - Réseau Ethique www.nativeseeds.org Rovereto, Italy et Développement tel. +39 0464424230 Cotonou, Benin Natura Balkanika www.balcanicaucaso.org tel. +229 97548810 Belgrade (Serbia) [email protected] [email protected] Pala Wassokoti Association Namasha (Mozambico) Renken Navajo-Churro Sheep tel. +258 820579080 Via Saluzzo 13, Turin Association [email protected] Hoehne, Colorado, USA Parma per gli Altri tel. +1 7198467311 Parma, Italy Resewo [email protected] tel. +39 0521 236758 Dar es Salaam (Tanzania) www.navajo-churrosheep.com [email protected] Tel. +255 754831571 www.parmaperglialtri.it [email protected] Nawaya sowing the seeds of true sustainability Peoples Resources and Russian Association of Egypt Conservation Foundation (PRCF) Indigenous Peoples of the North tel. +20 1223980234 Pontianak, West Kalimantan (RAIPON) [email protected] www.prcfoundation.org/indonesia Moscow (Russia) tel. +7 495 7483124 – [email protected] www.nawayaegypt.org/Nawaya_ Permaculture Trust of Botswana Egypt/Nawaya.html Ghanzi, Botswana Republican Public Union Club Marioshoni Community tel. +267 6597619 Belarussian Bees Development - Macodev [email protected] Minsk, Belarus – www.new.bees.by Marioshoni, Molo Region (Kenya) PFOPM – Platform for farming tel. +254 725858713 Samiid Riikkasearvi [email protected] organizations in Mali The Saami Association of Sweden Mali – [email protected] Umeå, Sweden Nordic Food Lab [email protected] Rolighedsvej 26 Plataforma Diversidad 1958 Frederiksberg C, Denmark Biocultural y Territorios para el Samora Machel Association nordicfoodlab.org Desarrollo Sostenible e Inclusivo Maputo (Mozambico) Roberto Flore: robbeﬂ [email protected] (Europe – Latin America) tel. +258 825244911 [email protected] Norsk Gardsost www.diversidadbioculturalyterritorios.org Seed Savers Exchange Rennebu, Norway Decorah, Iowa, USA [email protected] – www.gardsost.no Pont-Universel tel. +1 563 3825990 Lomé, Togo www.seedsavers.org OCFCU - Oromia Coffee tel. +41 0797881605 Farmers Cooperative Union [email protected] Semperviva Organization Addis Abeba, Ethiopia www.pont-universel.com Blagoevgrad, Bulgaria tel. +251 114450489 tel. +359 888 788121 [email protected] ProPermet [email protected] www.oromiacoffeeunion.org consorzio di produttori www.semperviva.org Permet (Albania) ONAF tel. +355 81323725 Shelala Beekeepers Cooperative National association of cheese tasters [email protected] Shelala-Hadiya (Ethiopia) Grinzane Cavour, Italy tel. +251 910797457 Qvevri Wine Association tel. +39 0173 231108 Siwa Community Development [email protected] – www.onaf.it Tbilisi, Georgia tel. +995 944841 Environmental Conservation Okusi Hercegovinu (SCDEC) Mostar (Bosnia-Erzegovina) Raft Alliance Siwa Oasis, Egypt tel. +387 36554150 Flagstaff, USA tel. +20 129081323 www.okusihercegovinu.com www.raftalliance.org [email protected] Organic Federation of Ukraine Red de Guardianes de Semillas Sopra i Ponti Kiev, Ukraine de Vida - Colombia Bologna, Italy tel. +38 444255525 Nariño, Pasto (Colombia) [email protected] – www.sopraiponti.org [email protected] tel. +593 0997742500 www.organic.com.ua [email protected] STIPA – Sindacato de www.colombia-redsemillas.org pescadores artesanales del O.R.So. Società Cooperativa Archipiélago Juan Fernández Sociale Red de Guardianes de Semillas Juan Fernandez, Chile Turin, Italy del Ecuador tel. +56 32 2751115 tel. +39 011 3853400 Tumbaco, Ecuador [email protected]

100 Sustainable Agriculture Tanzania Vision to Action - Vita tel. +39 0290751517 -SAT Tamale (Ghana) [email protected] Morogoro (Tanzania) www.alberodellavita.org [email protected] – http://kilimo.org White Earth Land Recovery Project ANGAP – Association National Tarsoi Association Callaway, Minnesota, USA Gestion des Aires Protégées Pokot County (Kenya) tel. +1 218 3752600 Mananara, Madagascar Tel. +254731359246 www.nativeharvest.com tel. +261 033 1269260 Terra del Terzo Mondo Y-GEP Atelier Mar Treviso, Italy Nairobi (Kenya) Mindelo, Cape Verde www.terradelterzomondo.org tel +238 2328271 Wodsta [email protected] The Cultural Conservancy www.ateliermar.wordpress.com San Francisco, USA Arisha (Tanzania) tel. +1 415 5616594 www.wodsta.org Ayuub Orphans [email protected] – www.nativeland.org Merka, Somalia Wwoof [email protected] Tiniguena Ibadan (Nigeria) Bissau, Guinea-Bissau wwoofnigeria.wordpress.com Bio Gardening Innovations Elnuni, Kenya tel. +245 251907 – +245 6735111 WWF Italia [email protected] [email protected] Rome, Italy www.biogardeninginnovations.weebly.com Tunisian Association tel. +39 06 844971 of Macrobiotics [email protected] – www.wwf.it Cadre D’appui Pour La Recherche Des Solutions Tunisi, Tunisia WWF Indonesia Kinshasa, Democratic Republic tel. +216 23581081 – Jakarta (Java) of Congo [email protected] www.wwf.or.id tel. +243 811475777 Udayana University WWF Lombardia www.cars-asbl.org Denpasar, Bali Milan, Italy CEFA – Il Seme della Solidarietà www.unud.ac.id tel. +39 283133228 [email protected] ONLUS Union Bretonne Pie Noir (UBPN) Bologna, Italy Quimper, France ZAW – Zambia Alliance tel. +39 051 520285 tel. 02 98 811648 of Women [email protected] – www.cefaonlus.it [email protected] Lusaka, Zambia www.bretonnepienoir.com Centro Studi Politica tel. +260 211260040 Internazionale - CeSPI [email protected] - www.zla.org.zm Verein für die Erhaltung und Piazza Margana, 39 - 00186 Rome Förderung alter Obstsorten Zimbabwe Small Holder Organic Tel. +39 0666990630 – www.cespi.it Association for the maintenance and Farmers Forum (ZIMSOFF) support of traditional fruit varieties CESVI Masvingo (Zimbabwe) Stuttgart, Germany Permet, Albania tel. +263912443716 tel. +49 0711 6333493 Tel.+355 (0) 68 2063751 / www.esaff.org/Zimbabwe [email protected] +355 (0) 69 4404691 – www.cesvi.org www.champagner-bratbirne.de Non-Governmental CET Sur – Corporación de Vereinigung Fränkischer Organizations (NGOs) Educación y Tecnología para el Grünkernerzeuger Boxberg e.V. Desarrollo del Sur Boxberg, Germany Acra Tomé, Chile tel. +49 793190210 Via Lazzaretto 3 - 20124 Milan, Italy tel. +56 45375421 – www.cetsur.org [email protected] Tel +39 02 27000291 / 02 40700404 www.fraenkischer-gruenkern.de www.acra.it CISV Comunità Impegno Servizio Veterinarians Without Borders ADECO - Acção para o Volontariato (CISV) Padua, Italy Desenvolvimento e Educação Corso Chieri 121/6 10132 Turin tel. +39 049 8084195 Comunitária tel +39 011 8993823 [email protected] Namibe, Angola www.cisvto.org www.veterinarisenzafrontiere.it tel. +244 923818894 [email protected] Comitato Internazionale Viaggiare i Balcani per lo Sviluppo dei Popoli (CISP) Trento, Italy Adept Foundation Rome, Italy tel. +39 3398084928 Brasov, Romania tel. +39 06 3215498 www.viaggiareibalcani.it tel. +40 722983 771 [email protected] [email protected] www.sviluppodeipopoli.org VIS Albania Tirana (Albania) Albero della Vita Onlus Compassion in World Farming [email protected] Milan (Italy) Godalming, UK

101 tel. + 44 1483521953 Grupul de Initiativa Radu Anton Muindi – Semi di Sorriso ONLUS [email protected] Roman Milan, Italy www.ciwf.org.uk Bucharest, Romania tel. + 39 02 72149040 tel. +40 21 3123835 [email protected] Con i Bambini nel Bisogno [email protected] www.muindionlus.org Turin, Italy www.targultaranului.ro www.conibambininelbisogno.org NECOFA Kitale, Kenya Conseil Regional des Unions Intercooperation – Delegation Madagascar tel. +254 722647112 du Sahel [email protected] Antananarivo, Madagascar Dori, Burkina Faso [email protected] tel. +226 40460137 – [email protected] tel. + 261 202261205/2233964 [email protected] NYELENI Europe Coordination Cooperation Chambarak www.intercooperation-mg.org Vienna (Austria) Chambarak, Armenia www.nyelenieurope.net [email protected] IRPAA - Instituto Regional da Pequena Agropecuária Oxfam Italy Cooperazione Paesi Emergenti Apropriada Arezzo, Italy Catania, Italy Juazeiro, Bahia, Brazil tel. +39 0575 401780 tel. +39 095317390 – www.cope.it www.irpaa.org www.oxfamItaly.org Community Transformation Kulima Participatory Ecological Land Foundation Network Organism for socio-economic Use Management Kiwangala, Uganda development Thika and Rongo, Kenya tel. +256 481660301 Maputo, Mozambique [email protected] +256 782920995 tel. +258 01430665/421622 www.pelum.net [email protected] [email protected] www.cotfone.org Progetto Mondo MLAL Labata Fantalle Verona, Italy Corporación Obusinga Matahara, Ethiopia tel. +39 045 8102105 Floridablanca, Santander (Colombia) tel. +251 911093985 [email protected] tel. +57 7 6389514 [email protected] www.progettomondomlal.org [email protected] www.labatafantalle.org www.obusinga.com Proyecto Comunitario LVIA – Associazione Conservación de Alimentos Corporación PBA di solidarietà e cooperazione Havana (Cuba) Bogotá, Colombia internazionale tel. +537 2604499 tel. +57 12858688 [email protected] Cuneo, Italy www.corporacionpba.org www.alimentacioncomunitaria.org tel. +39 0171 696975 COSPE - Cooperazione per [email protected] – www.lvia.it Promotion du Développement Sviluppo Paesi Emergenti Maendeleo Endelevu Action Communautaire (P.D.Co.) Florence, Italy Bandiagara, Mali tel. +39 055 473556 – www.cospe.org Program tel. +223 2442111 Molo, Kenya [email protected] Cubasolar – Portal Cubano para [email protected] la Promoción de las Fuentes [email protected] Rabat Malik Association Renovables de Energía y el www.maendeleoaction.wordpress.com of Explorers Respeto Ambiental Tashkent, Uzbekistan Mani Tese Havana, Cuba tel. + 9987 277/9423 Piazzale Gambara 7/9, 20146 Milan tel. +53 76405260 / 2040010 / 2062061 [email protected] [email protected] – www.cubasolar.cu Tel. 02/4075165 – www.manitese.it www.rabatmalik.freenet.uz Development in Gardening Mauritanie 2000 Réseau Cohérence – Cohérence Atlanta, USA Nouakchott, Mauritania pour un Développement Durable [email protected] tel. +222 5256128/5746850 et Solidaire www.reaplifedig.org [email protected] Lorient, France tel. +33 02 97849818 Ethio Organic Seed Action Mazao www.reseau-coherence.org (EOSA) Kalemie – Katanga Addis Abeba, Ethiopia Democratic Republic of the Congo Re.Te. tel. +251 11 5502288 tel.+243 824955456 Grugliasco, Italy [email protected] [email protected] – www.mazao.cd tel. +39 011 7707388/7707398 [email protected] – www.reteong.org Granello di Senape Migrations & Développement Bra, Italy Maroc RESEWO – Regent Estate tel. +39 017244599 Taroudannt, Morocco Senior Women Group [email protected] tel. +212 028854947 Dar Es Salaam (Tanzania) www.granellodisenape.org [email protected] [email protected]

102 SAT – Sustainable Agriculture Bishkek, Kyrgyzstan Fundación ACUA - Activos Tanzania [email protected] – www.adi.kg Culturales Afro Morogoro, Tanzania Bogotá (Colombia) tel. +255 754925560 AgroEcology Fund tel. +57 12102716 [email protected] - www.kilimo.org Boston (USA) [email protected] www.agroecologyfund.org www.programaacua.org Smart Initiative Kitale, Kenya Associazione di Fondazioni e Fundación Tierra Viva tel. +254720471715 Casse di Risparmio Spa (ACRI) Caracas, Venezuela [email protected] Via del Corso, 267 – 00186 Rome Tel +39.06.68184.1 – [email protected] Kazakhstan Fermer Foundation South-South International Almaty, Kazakhstan Cooperation Avina Foundation [email protected] Karat, Ethiopia Hurden, Switzerland [email protected] tel. +41 55 4151111 Kempen Heath Sheep www.cissong.org [email protected] – www.avina.net Foundation Heeze, Netherlands . Terra Nuova onlus Banca Intesa Sanpaolo S.p.A tel. +31 040 2240444 – www.akdn.org Lima (Peru) – [email protected] www.group.intesasanpaolo.com Lighthouse Foundation Terre des Hommes Italy ONLUS Canopy Bridge Hamburg (Germany) Milan, Italy Galapagos (Ecuador) tel. +49 4316684680 tel. +39 228970418 http://canopybridge.com/ www.lighthouse-foundation.org www.terredeshommes.it Diversidad y Desarrollo Navdanya Foundation Univers Sel Bogotá, Colombia New Delhi, India Guérande, France tel. +57 3133724572 tel. +91 11 26535422/26968077 tel. +33 02 40424213 [email protected] www.universsel.org [email protected] – www.navdanya.org Efi co Foundation Open Society Foundations VIS – Volontari Internazionali Antwerp, Belgium New York, USA per lo Sviluppo tel. +32 03 233 78 65 tel. +212 5480600 – www.soros.org Rome, Italy chantal.lhermite@efi cofoundation.org tel. +39 06516291 – www.volint.it www.efi cofoundation.org Pro Specie Rara Foundation for the socio-cultural and Voiala Madagascar FBU - Fundación Brethren y genetic diversity of plants and animals Fianarantsoa, Madagascar Unida herifi [email protected] Aarau, Switzerland Ecuador tel. +41 62 8320820 YARD – Youth Action for Rural tel. +593 22276061 [email protected] Development [email protected] www.prospecierara.ch Thika, Kenya Fondation du Sud Public Found Bio-Muras tel. +254 202020786 Agadir, Morocco [email protected] Bishkek, Kyrgyzstan tel. +212 05 28829480 tel.+996 312 463356 – [email protected] Youth Governance and [email protected] Environmental Program (YGEP) www.fondationsud.org René Moawad Foundation Beirut, Lebanon tel. +254721283661 Fondazione Cariplo [email protected] tel. +961 1 613367/8/9 Via Manin 23, 20121 Milan [email protected] – www.rmf.org.lb Women Development for Tel 0262391 – www.fondazionecariplo.it Synchronicity Earth Science and Technology Fundación Gran Chaco Arusha, Tanzania London (UK) Formosa, Argentina www.synchronicityearth.org tel. +255 736502359 tel. +54 3704420945 [email protected] – www.wodsta.org [email protected] Stiftung Drittes Millennium WWOOF Nigeria www.gran-chaco.com Zurich, Switzerland tel. +41 044 2120001 WWOOF Nigeria Team Fundación para el Ambiente tel. 234 8066690495 / 8095763335 [email protected] [email protected] Natural y el Desarollo – www.stiftung-drittes-millennium.com wwoofnigeria.wordpress.com FundAndes San Salvador de Jujuy, Argentina Stiphtung Christoph Sonntag Foundations tel. +54 388 4222896 Stuttgart (Germany) [email protected] www.sonntag.tv/stiphtung Aga Khan Foundation www.condesan.org/jujuy/agr_fund.htm Geneva, Switzerland The Christensen Fund tel. +41 22 9097200 Ford Foundation Palo Alto, USA New York, USA tel. +1 650 3238700 Agency of Development tel. +1 212 573 5000 [email protected] Initiatives www.fordfoundation.org www.christensenfund.org

103 The Iara Lee and Georg Belarusian State University +55 (48) 3721-9000 Gund Foundation of Culture and Arts Cleveland, USA Ethnography Department Université du Vin tel. +1 2162413114 Minsk, Belarus Suze la Rousse, France [email protected] tel. +375 (17) 2228306 tel. +33 0475972130 www.gundfdn.org www.universite-du-vin.com Bocconi School of Management Wallace Genetic Foundation Non-Proﬁ t and Cooperation Master University of Buenos Aires Washington, DC 20016 Division Agronomy Faculty tel. +202 9662932 Milan, Italy Buenos Aires, Argentina [email protected] tel. +39 02 58366605 / 58366606 tel. +54 11 45248000 www.wallacegenetic.org [email protected] www.agro.uba.ar www.sdabocconi.it/npcoop Zukunftsstiftung Landwirtschaft University of Catania Bochum (Germany) Corporación Universitaria Zootechnical Sciences Faculty www.zukunftsstiftung-landwirtschaft.de Minuto de Dios UNIMINUTO Catania, Italy Ingenieria Agroecológica tel. +39 095 234307 – www.unict.it Fair Trade Bogotá (Colombia) University of Gastronomic tel. +57 593 3004 Alter Eco www.uniminuto.edu/web/ Sciences Commerce Equitable cundinamarca/ingenieria-agroecologica Pollenzo, Italy Paris, France tel. +39 0172 458511 tel. +331 01 47423220 George Brown College [email protected] – www.unisg.it [email protected] Toronto, Canada www.altereco.com www.georgebrown.ca University of Genoa Architecture Faculty Consorzio Fairtrade Italy Sait Polytechnic Genoa, Italy Padua, Italy Calgary, Canada tel. +39 347 2483391 tel. +39 049 8750823 www.sait.ca www.arch.unige.it [email protected] www. fairtradeItaly.it Ss. Cyril and Methodius University of Herat University Agriculture Faculty Cooperativa Sociale Pausa Café Agricultural and Food Sciences Faculty Herat, Afghanistan Turin, Italy Skopje, Republic of Macedonia www.hu.edu.af tel. +39 011 19714278 tel. +389 23115277 [email protected] – www.pausacafe.org University of Kabul Turin Polytechnic Agriculture Faculty CTM Altromercato Architecture Faculty Kabul, Afghanistan Verona, Italy Turin, Italy www.ku.edu.af tel. +39 045 8008081 tel. +39 011 564 5901 – www.polito.it [email protected] University of Makeni www.altromercato.it Université Européenne des Makeni, Sierra Leone tel. +232 76 670769 Equoqui Saveurs et des Senteurs Forcalquier, France +232 76 561803 Grinzane Cavour, Italy tel. +33 0492725068 [email protected] tel. +39 333 8376577 [email protected] – www.uess.fr www.universityofmakeni.com [email protected] – www.equoqui.it Universidad de Concepción University of Makerere Libera Terra Agricultural Research Institute Palermo, Italy Social Sciences Faculty Kampala, Uganda tel. +39 091 8577655 Concepción, Chile tel. +256-772827710 www.liberaterra.it tel. +56 412204000 www.socialesudec.cl [email protected] Libero Mondo www.muarik.mak.ac.ug Cherasco, Italy Universidad de La Salle tel. +39 0172 499169 Bogotá (Colombia) University of Milan www.liberomondo.org tel. +57 1 3488000 Agriculture Faculty, Food Sciences www.lasalle.edu.co and Technology Department Scambi Sostenibili Milan, Italy Palermo, Italy Universidad Nacional de Agraria tel. +39 02 50316658 tel. +39 348 8741515 La Molina [email protected] www.scambisostenibili.it Lima, Peru www.distam.unimi.it tel. +51 993493472 Universities [email protected] University of Palermo www.lamolina.edu.pe Agriculture Faculty, Arboriculture American University of Beirut Department Beirut, Lebanon Universidade Federal de Santa Palermo, Italy tel. +961 1 340460/350000 Catarina tel. +39 091 7049000 www.aub.edu.lb Florianopolis (Brazil) www.agrariaunipa.it

104 University of Palermo Research Centers, tel. +39 011 4365006 Architecture Faculty [email protected] Palermo, Italy Institutes and Schools www.csapiemonte.it tel. +39 091 6230663 Academy of Sciences – Vavilov www.architettura.unipa.it Conservatorio de la Cultura Institute of General Genetics Gastronómica Mexicana University of Rabat Comparative animal genetics Mexico City, Mexico Rabat–Chellah, Morocco laboratory tel. +52 56160951 tel. +212 037 673318 Moscow, Russia www.ccgm.mx/CCGM/Intro.html [email protected] www.vigg.ru Consiglio ricerca in agricoltura www.emi.ac.ma/univ–MdV Amicale des Forestières e l’analisi dell’economia agraria du Burkina Faso University of Turin (CREA) Ouagadougou, Burkina Faso Agriculture Faculty Beekeeping and Sericulture Research [email protected] Grugliasco, Italy Unit tel. + 39 011 6708760/8761 Bologna, Italy www.agraria.unito.it Bulgarian Science Academy http://bas.bg tel. +39 051 353103– www.cra-api.it University of Turin Central Botanical Garden Consorzio Gian Pietro Ballatore Veterinary Medicine Faculty, Animal per la Ricerca su Specifi ci Pathology Department of the National Academy Settore della Filiera Cerealicola Turin, Italy of Sciences Palermo, Italy tel. +39 011 6709049 Minsk, Belarus tel. +39 091 342953 – www.ilgranoduro.it veterinaria.campusnet.unito.it tel. +375 172841484 – [email protected] University of Turin Centro de Estudios de Estación Experimental Indio Veterinary Medicine Faculty, Desarrollo Agrario y Rural - Hatuey Department of Animal production, CEDAR Matanzas (Cuba) Epidemiology and Ecology San José de Las Lajas, Cuba tel. +53 45571235 – www.ihatuey.cu Turin, Italy tel. +53 47 864840 Indaco2 tel. +39 011 6709924 [email protected] – www.cedar.cu Dipartimento di Scienze Fisiche della veterinaria.campusnet.unito.it www.infocedar.isch.edu.cu Terra e dell’Ambiente University of Turin Centre Culturel Tjibaou University of Siena Political Science Faculty Nouméa, New Caledonia Siena, Italy Department of Political Studies www.adck.nc tel. +39 577232012 Turin (Italy) [email protected] - www.indaco2.it Centro de Investigación en tel. +39 011 670 4101 Institut Européen d’Histoire et www.scipol.unito.it Medicina y Agroecológica Penco, Bío Bío, Chile des Cultures de l’Alimentation University of Venice tel. +56 413188459 Tours, France – www.iehca.eu Urban Planning Department [email protected] Institute of Biology of the Venice, Italy www.cimasur.org tel. +39 041 2571378 – www.iuav.it Southern Seas Centro Miglioramento Ovino National Academy of Science University of Armenia Cairo Montenotte, Italy of Ukraine Agriculture Faculty tel. +39 019 599767 Sevastopol, Ukraine Yerevan, Armenia [email protected] tel. + 380 692544110 www.armagrar-uni.am [email protected] Centro Sperimentale di www.ibss.nas.gov.ua University of Acadia cinematografi a Instituto Morro da Cutia (IMCA) Wolfville, Nova Scotia, Canada Scuola Nazionale di Cinema Montenegro, Rio Grande do Sul, Brazil www.acadiau.ca Animation Department tel. 555136496087/555136492440 Chieri, Italy University Guelph [email protected] Guelph, Ontario, Canada tel. +39 011 9473284 www.uoguelph.ca www.csc–cinematografi a.it/animazione Instituto Teko Arandu CISAO Interdepartmental center São Paolo, Brazil University of Egerton tel. +55 11 59770000 Egerton, Kenya for research and scientifi c tel. +254 50211000 collaboration with the countries Institute for Adriatic Crops [email protected] of the Sahel and West Africa and Karst Reclamation www.egerton.ac.ke University of Turin Croatia Turin, Italy – www.unito.it tel. +385 21434444 – www.krs.hr University of San Martín de Porres CSA – Centro Piemontese IPSAA Conte di Cavour Lima (Peru) di Studi Africani Castelfranco Veneto, Treviso, Italy tel. +51 1 4616771 Piedmontese center for African Studies tel. +39 0423 490615 www.usmp.edu.pe Turin, Italy [email protected]

105 Istituto Agronomico Mediterraneo Società Ortofrutticola Italiana tel. +39 0921 684015 (IAM) (SOI) www.parcodellemadonie.it Valenzano, Bari, Italy University of Florence Polo Scientifi co tel. +39 080 4606204 – www.iamb.it Sesto Fiorentino, Florence, Italy Mananara – Nord National Park tel. +39 055 4574067/070 Antananarivo, Madagascar Istituto Agronomico soifi @unifi .it – www.soihs.it tel. +261 20 2241554/38 per l’Oltremare (IAO) [email protected] Florence, Italy Tianzi Biodiversity Research and www.parcs–madagascar.com/ tel. +39 05550611 Development Centre mananara iao@iao.fl orence.it – www.iao.fl orence.it Jinghong, Yunnan, China [email protected] Prealpi Giulie Regional Park Istituto di Ricovero e Cura a Prato di Resia, Udine, Italy tel. +39 0433 53534 Carattere Scientifi co Materno- Parks Infantile Burlo Garofolo Alta Murgia National Park Querimba National Park University of Trieste, Italy Gravina in Puglia, Bari, Italy Pemba, Mozambique tel +39 0403785275 tel. +39 803262268 tel. +258 27221764 www.burlo.trieste.it [email protected] Sila National Park Istituto Duca degli Abruzzi www.parcoaltamurgia.gov.it Lorica San Giovanni in Fiore, Cosenza, Baldan Banc d’Arguin National Park Italy Padua, Italy Nouadhibou, Mauritania tel. +39 984537109 tel. +39 049 620536 – www.ducabruzzi.it tel. +222 5258542 [email protected] – www.parcosila.it [email protected] South Milan Agricultural Park Istituto Lattiero-Caseario e www.mauritania.mr/pnba delle Tecnologie Agroalimentari Milan, Italy Moretta, Cuneo, Italy Cilento National Park tel. +39 02 77403268/77403264 tel. + 39 0172 93564 Vallo della Lucania, Salerno, Italy [email protected] tel. +39 0974 719911 – www.pncvd.it www.provincia.milano.it/parcosud Osservatorio Ligure Pesca e Ambiente Corno alle Scale Regional Park Tusheti National Park Genoa, Italy Pianaccio, Bologna, Italy Kakheti, Georgia tel. +39 010 584368 – www.olpa.info tel. +39 0534 51761 tel. +995 77921133 [email protected] Pamir Biological Institute www.cornoallescale.it Ministries and Khorog, Tajikistan Governmental Bodies tel. +992 3522228020 Emilia-Romagna Po Delta [email protected] - www.pbi.narod.ru Regional Park Bundesministerium für Comacchio, Reggio Emilia, Italy wirtschaftliche Zusammenarbeit RIMISP – Centro tel. +39 0533 314003 und Entwicklung (BMZ) Latinoamericano para [email protected] Berlin (Germany) – www.bmz.de el Desarrollo Rural [email protected] City of Turin Santiago, Chile Etna National Park tel. +562 2364557 Turin, Italy Nicolosi, Catania (Italy) [email protected] - www.rimisp.org tel. +39-011 4421111 tel. +39 095 821111 www.comune.torino.it Rimisp Colombia [email protected] Manizales, Caldas, Colombia www.parcoetna.it City of Tours Tours, France – www.tours.fr tel. +57 3176612987 Europarc Federation [email protected] Brussels, Belgium CNCA – Consejo Nacional de las R.R. Shredder Research tel. +32 028930945 Culturas y las Artes www.europarc.org Institute Santiago de Chile, Chile Horticulture, Viticulture and Enology Gargano National Park www.cultura.gob.cl Bostanlyk, Uzbekistan Monte Sant’Angelo, Foggia, Italy Coralina – Corporación para tel. +39 0884 568911/5579 el Desarrollo Sostenible del Scuola Agraria Malva – Arnaldi uffi [email protected] Bibiana, Turin, Italy www.parcogargano.it Archipielago de San Andrés, tel. +39 0121 559459 Providencia y Santa Catalina +39 0121 55618 Gran Sasso and Monti Providencia, Colombia [email protected] della Laga National Park tel. +57 8 514 8552 www.ghironda.com/vpellice/comuni/ L’Aquila, Italy [email protected] bibia.htm tel. +39 0862 60521 www.coralina.gov.co/ [email protected] Sissa Medialab www.gransassolagapark.it CORFO - Corporación de Trieste, Italy Fomento Productivo tel +39 040 3787642 Madonie Regional Park Santiago de Chile, Chile www.medialab.sissa.it Petralia Sottana, Palermo, Italy www.corfo.cl/inicio

106 Departamento para la [email protected] European Institutions Prosperidad Social www.cooperazioneallosviluppo.esteri.it Bogotá, Colombia – www.dps.gov.co Comitato delle Regioni Ministero degli Affari Esteri www.cor.europa.eu Embassy of Italy in Addis Abeba Direzione generale per gli Italiani Addis Abeba, Ethiopia all’estero e le politiche migratorie Environment Directorate- tel. +251 11 1235717 Rome, Italy General-European Commission tel. +39 0636912814 [email protected] Brussels (Belgium) www.esteri.it/MAE/IT/Ministero/ www.ambaddisabeba.esteri.it tel. + 32 22992220 StrutturaDGItalianiEstero/ Embassy of Italy in Beirut [email protected] www.ec.europa.eu/environment Beirut, Lebanon Ministero della Salute tel. +961 5 954955 Rome, Italy tel. +39 06 59941 Directorate-General for Health [email protected] and Food Safety-European www.ambbeirut.esteri.it www.ministerosalute.it Commission Embassy of Italy in Kampala Ministero delle Politiche Brussels (Belgium) Kampala, Uganda Agricole http://ec.europa.eu/dgs/health_food- tel. +256 414 250450 Rome, Italy safety/ [email protected] tel. +39 06 46651 www.ambkampala.esteri.it www.politicheagricole.it Directorate-General for Agriculture and Rural Embassy of Italy in Nairobi Ministries and government Development-European Nairobi, Kenya agencies Italian Embassy Commission tel. +254 20 2247750 in San José Brussels (Belgium) [email protected] San José, Costa Rica http://ec.europa.eu/agriculture/ tel. +506 22 713765 Instituto de Desarrollo [email protected] European Parliament Agropecuario www.ambsanjose.esteri.it Brussels (Belgium) INDAP Agustinas 1465, Santiago de www.europarl.europa.eu Chile (Chile) Ministry of Agriculture, Kenya www.indap.gob.cl Nairobi, Kenya www.kilimo.go.ke International Organizations Engagement Global gGmbH FAO – Food and Agriculture Service für Entwicklungsinitiativen – Ministero dello Sviluppo Development Initiative Service Agricolo Organization Bonn (Germany) Brasilia, Brazil Rome, Italy www.engagement-global.de tel. +55 6120200888 tel. +39 06 57051 www.mda.gov.br fao–[email protected] Italian Cultural Institute www.fao.org in Addis Abeba Municipality of Foça Addis Abeba, Ethiopia Foça, Turkey IFAD – International Fund tel. +251 11 1553427 www.foca.bel.tr for Agricultural Development [email protected] Rome, Italy www.iicaddisabeba.esteri.it Municipality of Gökçeada tel. +39 06 54591 – [email protected] Gökçeada, Turkey Italian Cultural Institute www.gokceada.gov.tr/belediye.html ILO – International Labour in Nairobi Organization Nairobi, Kenya Municipality of Şile International Training Centre tel. +254 20 4451266 Şile, Turkey – www.sile.bel.tr Turin, Italy [email protected] North Brabante Provice tel. + 39 011 6936111 www.iicnairobi.esteri.it s’Hertogenbosch, Netherlands [email protected] www.itcilo.org Italian Cultural Institute tel. +31 0736812812 in St. Petersburg www.brabant.nl St. Petersburg, Russia Secretaria Especial de tel. +7 8127188189/8179 [email protected] Desenvolvimento Econômico www.iicsanpietroburgo.esteri.it Solidário da Prefeitura do Rio de Janeiro Ministerio do Desenvolvimento Rio de Janeiro, Brazil Agrario tel. +55 21 2588 9155 / 9156 Brasilia, Brazil [email protected] www.mda.gov.br State Ecological Institution Ministero degli Affari Esteri Eco–rosy Cooperazione Italiana allo Sviluppo Rossonu, Belarus Rome, Italy tel. +375 (0) 215941860 tel. +39 06 36916316/08 eko–[email protected]

107 4

108 Communication and Research

University Dissertations

TThehe SSlowlow FoodFood University of Genoa Supervisor: Egidio Dansero Faculty of Arts and Philosophy Candidate: Emanuela Busso FFoundationoundation forfor Degree in Arts Year: 2002/2003 Historiography of Local Products. BBiodiversityiodiversity andand thethe A Case Study: Roccaverano Robiola University of Turin Language: Italian Faculty of Economics IItaliantalian PPresidiaresidia areare Supervisor: Claudio Costantini Slow Food in Sicily: Analysis and ffrequentlyrequently a subjectsubject Candidate: Paola Nano Promotion of Presidia in the Nebrodi Year: 1999/2000 Area ooff interestinterest toto universityuniversity Language: Italian Bocconi University Supervisor: Erminio Borlenghi sstudents.tudents. BelowBelow isis a llistist Master in Tourism Candidate: Gabriele Cena The Slow Food Presidia: From Year: 2002/2003 ooff selectedselected researchresearch tthesesheses Cultural Initiative to Entrepreneurial aandnd ddissertations.issertations. Activity University of Turin Language: Italian Faculty of Political Science Candidates: Magda Antonioli Argan Oil in Morocco: Biodiversity Corigliano and Giovanni Viganò Defense and Recognition of Year: 2002 the Speciﬁ city of Local Areas in International Slow Food Projects University of Turin Language: Italian Faculty of Political Science Supervisor: Egidio Dansero Degree in International and Diplomatic Candidate: Augusta Roux Year: Sciences 2002/2003 The Revival of Local Knowledge in a Global World. Slow Food’s Cultural University of Padua Initiatives and Entrepreneurial Faculty of Sciences Activity: The Presidia. Two Degree in Natural Sciences Case Studies: Montébore and Genetic Characterization of Roccaverano Robiola Populations of Native Veneto Poultry Language: Italian Breeds Using Ampliﬁ ed Fragment

110 Length Polymorphism (AFLP) University School of Business Product: Red Cattle and their Language: Italian Management Pinerolo Products Supervisor: Federica Sandrelli Protected Designation of Origin, Language: Italian Candidate: Gabriele Baldan Protected Geographical Indication Supervisor: Maria Antonietta Paleari Year: 2003/2004 and Promotion of Distinctive Candidate: Maria Paola Savoldelli Local Products with Freedom of Year: 2004/2005 University of Pisa Circulation of Goods and Food Faculty of Agriculture and Wine Tourism University of Turin Degree in Biological and Multifunctional Language: Italian Faculty of Economics Agriculture Supervisor: Leo Amato Strategies for Protecting the Deﬁ ning Production Rules: Candidate: Valentina Turaglio Consumption of Distinctive Local The Case of Slow Food Presidia Year: 2003/2004 Products in a Global Society Language: Italian Language: Italian Supervisor: Mara Miele University of Trieste Supervisor: Anna Cugno Candidate: Francesca Baldereschi Faculty of Arts and Philosophy Candidate: Andrea Dellavalle Year: 2003/2004 Degree in Sciences and Techniques of Year: 2005/2006 Interculturality University of Milan Biodiversity and Local Cultures: Suor Orsola Benincasa The Slow Food Presidium for Faculty of Veterinary Medicine Andean Corn in Northwest Argentina University, Naples Degree in Technologies, Animal Products Language: Italian Authentic, Slow and Tribal and Product Quality Supervisor: Francesco Micelli The Case of Slow Food From Slow Food and its Presidia: Co-Supervisor: Prof. Javier Grossutti a Mediterranean Marketing Recognition and Protection of Candidate: Giulia Ferrari Perspective Native Italian Pig Breeds and Their Year: 2004/2005 Language: Italian Products Supervisor: Davide Borrelli Language: Italian University of Milan Candidate: Massimo Romano Supervisor: Maria Antonietta Paleari Faculty of Veterinary Medicine Year: 2005/2006 Candidate: Laura Cappellato Degree in Technologies, Animal Year: 2003/2004 Products and Product Quality University of Gastronomic The Orbetello Lagoon: Processes, Sciences University of Milan Products and Fishing Master in Food Culture: Communicating Faculty of Agriculture Language: Italian Quality Products Degree in Food Sciences and Supervisor: Maria Antonietta Paleari Technologies Farmers’ Markets in Italy Candidate: Elena Giunco Compositional Characteristics of Language: Italian Year: 2004/2005 Amaranth and its Main Uses in the Candidate: Pierluigi Frassanito Year: 2006/2007 Food Sector University of Turin Language: Italian Faculty of Agriculture Supervisor: Mara Lucisano University of Florence Degree in Agricultural Sciences and The Role of Fairs in Promoting Candidate: Federica Catenacci Technologies Year: 2003/2004 Traditional Local Products The Cultivation of Coffee in the Language: Italian Department of Huehuetenango Supervisor: Giovanni Belletti Sant’Anna School of Advanced (Guatemala): An Analysis of Studies, Pisa Candidate: Dario Ricci Production Costs and the Post- Year: 2006/2007 Master in Evaluation and Control of Crisis Price Situation Quality Food Production Language: Italian Cà Foscari University of Venice Biodiversity in Latin America: Supervisor: Alessandro Corsi Faculty of Arts and Philosophy Method for Recognition and Candidate: Francesco Imberti Specialist Degree in Cultural Promotion of Food Products Year 2004/2005 Anthropology, Ethnology and Particularly in Latin America Ethnolinguistics Language: Spanish University of Turin Women’s Cooperatives in Southeast Supervisor: Giuseppe Turchetti Faculty of Economics Morocco: The Slow Food Argan Oil Candidate: A. Escobar Fonseca Regional Marketing and Slow Food Presidium Year: 2003/2004 Presidia: A Winning Combination? Language: Italian The Positive Effects of a Presidium Supervisor: Giovanni Dore University of Siena on the Local Area. The Case of the Candidate: Rebecca Roveda Faculty of Arts and Philosophy Province of Cuneo Degree in Communication Science Language: Italian Year: 2006/2007 Slow Food, Creative Communities Supervisor: Erminio Borlenghi and Tribal Marketing Candidate: Edgardo Manfredi University of Gastronomic Language: Italian Year: 2004/2005 Sciences Supervisor: Fabrizio Maria Pini Master in Gastronomic Sciences Candidate: Francesca Socci University of Milan and Quality Products Year: 2003/2004 Faculty of Veterinary Medicine Support for the Development of Degree in Technologies, Animal a Network of Women’s Producer University of Turin Products and Product Quality Cooperatives in Morocco: An Italian- Faculty of Economics Rediscovery of a Distinctive Local Moroccan Cooperative Venture for

111 the Argan Oil Presidium Terra Madre and the Salone del Supervisor: Andrea Segrè Language: Italian Gusto in Turin: A Cultural and Social Co-supervisor: Luca Falasconi Candidate: Rebecca Roveda Journey to the Roots of Food Candidate: Ania Pettinelli Year: Year 2006/2007 Language: Spanish 2008/2009 Supervisor: Veronica Orazi University of Turin Candidate: Erika Inz University of Turin Faculty of Arts and Philosophy Year 2007/2008 Faculty of Agriculture Degree in Intercultural Communication The Promotion of Resources in Questions of Origin. Sustainable Urbino Institute Northwest Africa: The Case of Food Culture: A Brazilian Experience for Industrial Design Dogon Somé Language: Italian Eating Well. Gastronomy, Culture Supervisor: Cristiana Peano Supervisor: Francesco Remotti and African Traditions Candidate: Elisa Mascetti Candidate: Tania Toniolo Language: Italian Year: 2008/2009 Year: 2006/2007 Supervisor: Sandro Natalini Candidate: Alice Lotti University of Bologna University of Gastronomic Year: 2007/2008 Faculty of Political Science Sciences Research Doctorate in International Degree in Gastronomic Sciences University of Gastronomic Cooperation and Policies of Chestnuts in the Calizzano Sciences Sustainable Development and Murialdo Tecci: Economic Master in Gastronomic Sciences Politics and International Examination of a Presidium and Quality Products Cooperation in Slow Food Language: Italian Food Education. Slow Food: Supervisor: Andrea Segrè Supervisors: Claudio Malagoli Rebuilding Taste Memories Candidate: Alberto Grossi and Bruno Scaltriti in the Education System Year: 2008/2009 Candidate: Enrico Bonardo Language: English University of Gastronomic Year: 2007/2008 Candidate: Amy Lim Mai Year 2007/2008 Sciences University of Gastronomic Master in Italian Gastronomy Sciences and Tourism University of Gastronomic Armenia: A Report Degree in Gastronomic Sciences Candidate: Aviva Kruger Commercial Development of Sciences Year: 2008/2009 a Product (Cornmeal Biscuits) Degree in Gastronomic Sciences Small Coastal Fishing Communities Through Sensory University of Turin and Consumer Science Techniques in the Mid-Adriatic: Relationships Agriculture Faculty Language: Italian Between Trades and Products Promotion Paths for Local Products: Supervisor: Sebastiano Porretta Language: Italian Savona Chinotto Candidate: Federica Frigerio Supervisor: Silvestro Greco Supervisor: Cristiana Peano Year: 2007/2008 Candidate: Maria Elena Sidoti Year: 2007/2008 Candidate: Rossella Briano Year: 2009/2010 University of Turin Catholic University Faculty of Medicine and Surgery of the Sacred Heart University of Gastronomic Degree in Dietetics Agriculture Faculty, Piacenza campus Sciences Bromatological Analysis and Organizational and Commercial Degree in Gastronomic Sciences Nutritional Evaluation of Widely Aspects of Direct Sales of Colombian Piangua Extraction Used Industrial Food Products Agricultural Products System: Analysis and Development Compared to Slow Food Presidia and Impact on Consumers of a Systemic Project for a New Language: Italian Language: Italian Slow Food Presidium Supervisor: Andrea Pezzana Candidate: Massimo Bodda Supervisor: Franco Fassio Candidate: Zaira Frighi Year: 2007/2008 Co-supervisor: Lia Poggio Year 2007/2008 Candidate: Manlio Larotonda University of Turin Year: 2010/2011 University of Gastronomic Faculty of Foreign Languages Sciences and Literature Master in Gastronomic Sciences and University of Gastronomic The Slow Food Presidia: Creating an Sciences Quality Products Image and Distributing the Product Degree in Gastronomic Sciences Coffee, Essence of the Global Supervisor: Laura Bonato Sustainability in Large-Scale World: Quality for Freedom Candidate: Elisa Avataneo Distribution: The Collaboration Language: Italian Year 2008/2009 Candidate: Mariana Guimaraes Between Coop and Slow Food Switzerland Year 2007/2008 University of Bologna Faculty of Political Science Language: Italian University of Turin Specialized Degree in Cooperation Candidate: Florian Friedmann Faculty of Foreign Languages and and Development Year: 2008/2009 Literature Food Sovereignty Through Slow Degree in Foreign Languages for Food Presidia: A Case Study of Bocconi University International Communication Huehuetenango Highland Coffee Degree in Economics for the Arts,

112 Culture and Communication (CLEACC) Supervisor: Sergio Scamuzzi Languages for International The Evolution of Slow Food’s Candidate: Federica Fiocco Communication Social Responsibility: From Taste Year: 2010/2011 The Huehuetenango Highland Education to Protecting the Global Coffee and Wild Harenna Forest Environment University of Wageningen Coffee Presidia Language: Italian Degree in Health and Society Supervisors: Adriana Bisirri, Marylin Supervisor: Antonio Tencati Community Gardens and Health: Scopes and Tamara Centurioni Candidate: Valentina Albertini Do Community Gardens Promote Candidate: Valentina Bernacchini Year: 2009 Health? Year 2012/2013 Including case study on the Thousand University of Milan Gardens in Africa project. University of Turin Degree in Literature Language: English “Cognetti De Martiis” Department of Food as Culture: The Case of Supervisor: Laura Bouwman Economics and Statistics Senegal Candidate: Sanne De Wit Specialized Degree in Development, Language: Italian Year: 2010/2011 Environment and Cooperation Candidate: Michela Offredi Sustainable Fishing Between Ethics, Year: 2009/2010 University of Gastronomic Traditions and Climate Change: The Sciences Case of Slow Fish Bocconi University Degree in Gastronomic Sciences Language: Italian Degree in Economics and Ethnobotanical Research, Nutritional Supervisor: Egidio Dansero Management Analysis and Guide to Use of Co-supervisor: Filippo Barbera for Art, Culture and Communication Quelites in Mexican Gastronomic Candidate: Erica Di Girolami Food Is Culture, Identity and Wealth: Culture Year: 2012/2013 Slow Food Presidia Supervisors: Andrea Pezzana and Language: Italian Andrea Pieroni University of Gastronomic Supervisor: Chiara Solerio Candidate: Irene Vianello Sciences Candidates: Ludovica Di Luzio, Year 2011/2012 Degree in Gastronomic Sciences Roberta Ceriana, Laura Mascia, Cecilia Sustainability Assessment of the Sardella, Elena Zanette University of Gastronomic Slow Food Gardens Project in Kenya Year: 2010/2011 Sciences Supervisor: Paola Migliorini Degree in Gastronomic Sciences Candidate: Ngugi Samson Kiiru University of Florence Plants of the Traditional Cuisine of Year: 2012/2013 Degree in Tropical Rural Development Belarus University of Gastronomic Study of the Cultivation of Phoenix Supervisor: Andrea Pieroni dactylifera L. and Processing Candidate: Tanya Gervasi Sciences Degree in Gastronomic Sciences of Siwa Oasis Dates Year 2011/2012 Language: Italian The Rhetoric of Slow Food Presidia: Supervisor: Francesco Garbati Pegna University of Gastronomic A Theoretical Approach to the Symbols Used by Slow Food with Co-supervisor: Francesco Ferrini Sciences Special Regard to the Case of Slow Candidate: Irene Marongiue Degree in Gastronomic Sciences Food Switzerland Year: 2010/2011 Sustainability of A Thousand Language: English Gardens in Africa Project – Case University of Gastronomic Supervisor: Michele Fino Study in Kenya Candidate: Emanuel Lobeck Sciences Supervisor: Paola Migliorini Year: 2012/2013 Degree in Gastronomic Sciences Candidate: John Ngugi Njoroge Community and School Gardening Year 2010/2011 University of Turin Language: English Faculty of Political Sciences Supervisor: Paola Migliorini University of Gastronomic Slow Food in Kenya: An Analysis Candidate: Andrew Gitau Karanja Sciences of the Social, Environmental and Year: 2010/2011 Degree in Gastronomic Sciences Economic Sustainability of the Ticino Viticulture Promotion Project Presidia in the Molo and Njoro University of Gastronomic Supervisors: Paolo Corvo and Yann Districts Sciences Grappe Language: Italian Master in Italian Gastronomy Candidate: Valentina Tamborini Supervisor: Egidio Dansero and Tourism Year 2011/2012 Candidate: Daniela Fiorito The Importance of Camel Milk at a Year: 2012/2013 Time of Dramatic Change: The Case University of Milan of Karrayyu Oromo, Ethiopia Degree in Communication and Society Ca’ Foscari University of Venice Language: English Associative Movements and Social Faculty of Arts and Philosophy Candidate: Roba Bulga Fraternity: The Case of Slow Food’s Landscapes, Visions and Local Year: 2010/2011 Coffee Project Food Consumption: The Misso Pear Supervisor: Enzo Colombo Presidium in the Upper Valpolicella University of Turin Candidate: Giuliana Daniele Language: Italian Degree in Communication Sciences Year 2011/2012 Supervisor: Giovanni Dore Sustainable Consumption and Local Co-supervisor: Francesco Vallerani Markets Gregorio VII University Candidate: Filippo Gioco Language: Italian in Rome for Foreign Year: 2012/2013

113 Turin Polytechnic Innovative Risk Management Year: 2014/2015 Faculty of Architecture Policies. The Case of Slow Food Specialized Degree in Ecodesign Presidia University of Gastronomic Systemic Approach to the Fadiouth Supervisor: Anna Claudia Pellicelli Sciences Community in Senegal, Bottom-Up Co-supervisor: Franco Percivale Master in Food Culture and Awareness for a Collective Change Candidate: Alessia Garombo Communications Language: Italian Year: 2013/2014 Food, Place and Identity Supervisor: Luigi Bistagnino The Contribution of Slow Food Candidates: Arianna Agostini, Carola University of Bologna Gardens and Other Small-Scale Demarchi, Maria Fatima Mudon Degree in Languages, Society and Farmers to Promote Sustainable Year: 2012/2013 Communication Food System Food to Nourish, Food to Not Waste. Supervisor: Cinzia Scafﬁ di University of Bari Reﬂ ections and Translations of Slow Candidate: Themba Austin Chauke Degree in Modern Languages for Food’s Miniguide, “Fare’s Fair” Year: 2014/2015 International Cooperation. Thesis in Supervisor: Mette Rudvin Cultures, Mobility and Borders Co-supervisor: Adriana De Souza University of Gastronomic From the World to Terra Madre, the Candidate: Violetta Iacobacci Sciences Experience of Slow Food Year: 2014/2015 Master in Food Culture and Supervisor: Francesco Cassano Communications Co-supervisors: Paola Laskaris and University of Turin Food, Place and Identity Giovanna Devincenzo Three-year Degree in Intercultural Climate Change and Food Security: Candidate: Jennifer Aretha Boakye Communication The Case of Guji Indigenous Ethnic Year: 2011/2012 From Vinica, the Cradle of Wine, Group Inhabited in Southern Oromia to Piedmontese Vineyards: National Regional State Bocconi University Emigration, Work and Integration Supervisor: Paola Migliorini Faculty of Economics of the Macedonian Community in Candidate: Gololcha Balli Gobena Organic Agriculture: Rules and Piedmont. Year: 2014/2015 Regulations for Sustainable Supervisor: Carlo Capello Production Candidate: Ivana Ilieva University of Gastronomic Supervisor: Marco Bettiol Year: 2013/2014 Sciences Candidate: Beatrice Francesca Toppi Degree in Gastronomic Sciences Year: 2011/2012 University of Turin Local Production of Prime Materials Faculty of Political Sciences for a Craft Brewery in Guinea University of Turin Sustainability Analysis of the Food Supervisor: Paola Migliorini Faculty of Political Sciences Community Model of Slow Food in Candidate: Mohamed Lamine Camara Eating Meat. Environmental, Social Morocco Year: 2014/2015 and Health Problems. Supervisor: Irene Bono Supervisor: Roberto Burlando Candidate: Mariem Dinar University of Brasilia Candidate: Marco Ciot Year: 2014/2015 Centro de Desenvolvimento Year: 2012/2013 Sustentável University of Turin Slow Food na Itália e no Brasil. Aalborg University Copenhagen Faculty of Political Sciences História, projetos e processos de Denmark Analysis of Slow Food’s Activities in valorização dos recursos locais Integrated Food Studies Senegal Supervisor José Luiz de Andrade Slow Situation. A Constructivist Supervisor: Egidio Dansero Franco Grounded Theory of the Complexity Candidate: Valentina Curetti Candidate Chiara Gentile of Slow Food in Denmark Year: 2014/2015 a.a. 2014/2015 Candidate: Johan K. Dal Year: 2013/2014 University of Turin University of Turin Political Science Faculty Department Culture, Politics and University of La Sabana Slow Food Coffee Presidia in Africa Society Chía, Colombia – the coffee market and the Harenna Degree course in International Faculty of Social Communication Presidium Development and Cooperation and Journalism Supervisor Egidio Dansero Sciences Food Security and Economic Candidate Beatrice Ferlaino The role of Slow Food in a context Journalism. Four Stories About a.a. 2013/2014 of international cooperation for Threats to Food Security in development: the project funded Colombia and the World University of Gastronomic by the ACRI foundations in Burkina Supervisor: Aldemar Moreno Quevedo Sciences Faso Candidate: Adriana Silva Espinosa Master in Food Culture and Supervisor Francesco Abbate Year: 2013/2014 Communications Candidate Francesca Parisse Food, Place and Identity a.y. 2013/2014 University of Turin The Perception of Stakeholders Degree in Economics and Business on the Role of School Gardens in Management Assisting to Achieve the Objectives The Process of Promoting of Ghana School Feeding Program Piedmontese Rural Areas Through Candidate: Philip Amoah

Documentaries, Videos and Films

2001 San Marzano Tomato directed by Marco Bolasco for Belìce Vastedda Gambero Rosso directed by Marco Bolasco for Gambero Rosso Serra de’Conti Cicerchia directed by Marco Bolasco for Castelvetrano Black Bread Gambero Rosso directed by Marco Bolasco for Gambero Rosso Tenera Ascoli Olive Fabriano Salame directed by Marco Bolasco for Gambero Rosso directed by Marco Bolasco for Gambero Rosso The Last Link Gargano Citrus directed by Tim Kahn, NABO (North directed by Marco Bolasco for American Basque Organizations) Gambero Rosso Vallesina Fig Cake Gargano Podolico Caciocavallo directed by Marco Bolasco for directed by Marco Bolasco for Gambero Rosso Gambero Rosso Vesuvius Apricot Noto Almonds directed by Marco Bolasco for directed by Marco Bolasco for Gambero Rosso Gambero Rosso Documentary about Béarn mountain cheese(now a Presidium) Menaica Anchovies directed by Marco Bolasco for Gambero Rosso 2002 Monti Sibillini Pecorino directed by Marco Bolasco for Cinque Terre, a Threatened Gambero Rosso Ecosystem directed by Annette Frei Berthoud, NZZ Ragusano TV (Swiss TV channel). Documentary directed by Marco Bolasco for about the Cinque Terre Sciacchetrà Gambero Rosso Presidium.

115 Mythical Meat Slow Food Foundation for Biodiversity. in Peru; a prizewinner at the Berlinale directed by Annette Frei Berthoud, Documentary about the Mangalica Talent Campus as part of the Berlin NZZ TV (Swiss TV channel). Describes Sausage Presidium (Hungary). International Film Festival. four Presidia for native breeds (Cinta Senese pig, Piedmontese cattle, Stories of Eels, Water and Fire Zeri Lamb: A Border Animal Maremma ox, Chianina ox) and the directed by Annamaria Gallone, a Kenzi directed by Valter Bencini, a co- Colonnata Lard Presidium. production in co-production with the production of Insekt and Raisat Slow Food Foundation for Biodiversity. Gambero Rosso. Documentary about the Traditional 2004 Marinated Comacchio Valleys Eel Presidium (Emilia-Romagna, Italy). 2007 Pedras Caliente directed by Francisco Klimscha and Stories of Farms and Cattle in As Fulôs do Sertão Cristian Simón. Documentary about the Gargano Uplands As mulheres da caatinga the Calbuco Black-Bordered Oyster directed by Annamaria Gallone, a Kenzi fazendo econegócios Presidium (Chile). production in co-production with the directed by Ricardo Malta for BPC Slow Food Foundation for Biodiversity. Imagens. Documentary about the 2005 Documentary about the Gargano Umbu Presidium (Brazil). Podolico Caciocavallo Presidium Langsom Mat (Slow Food) (Puglia, Italy). Bitto, the Eternal Cheese directed by Vanja Ohna. Documentary directed by Annamaria Gallone, a Kenzi on the Møre og Romsdal Salt Cod production in co-production with the Terra Madre Presidium (Norway). Slow Food Foundation for Biodiversity. directed by Nicola Ferrero and Ugo Documentary dedicated to the Bitto of Vallauri. Documentary dedicated to Um pé de que? Programa Umbu the Bitto Valleys Presidium (Lombardy, Terra Madre. directed by Leo Andrade, for Italy). Pindorama Filmes. TV program about The Black Pig, the Woods and the Umbu Presidium (Brazil). The Wild Sheep, the People of Nebrodi Vanilla, The Queen of Spices directed by Annamaria Gallone, a Kenzi the Fox and Love directed by Annette Frei Berthoud, Nzz production in co-production with the directed by Anne Magnussen. Tv (Swiss TV channel). Documentary Slow Food Foundation for Biodiversity. Documentary on Hilde Buer, a on the Mananara Vanilla Presidium Documentary about the Nebrodi Black sheep farmer from the Villsau Sheep (Madagascar). Pig Presidium (Sicily, Italy). Presidium (Norway). Cacao, Food of the Gods 2008 directed by Annette Frei Berthoud, Nzz 2006 Tv (Swiss TV channel). Documentary Café y Caffè about the Cacao Nacional Presidium The Highest Cheese directed by Annamaria Gallone, a Kenzi (Ecuador). in the World production in co-production with the directed by Paola Vanzo and Andrea Slow Food Foundation for Biodiversity. CONAB–Companhia Nacional Cavazzuti. Documentary about the Yak Documentary about the coffee Presidia de Abastecimento Cheese Presidium (China). (Guatemala, Dominican Republic). produced by the Brazilian Ministry of Agriculture and partly about the Umbu Imraguen Women’s Mullet Café y Caffè: The Experience of Presidium (Brazil). Botargo the Slow Food Sierra Cafetalera directed by Remo Schellino. Coffee Presidium Fishing in Senegal Documentary on the Imraguen directed by Annamaria Gallone, a directed by A. Carboni, documentary Women’s Mullet Bottarga Presidium Kenzi production in co-production about small ﬁ shing communities in (Mauritania). with the Slow Food Foundation for Senegal. Biodiversity. Documentary about the Manoomin – The Sacred Food Sierra Cafetalera Coffee Presidium Manrique and the Coffee directed by Jack Riccobono on (Dominican Republic). Odyssey the Anishinaabeg Manoomin Rice directed by Annamaria Gallone, a Presidium in the US; a prizewinner at The Earth is a Mother Kenzi production in co-production the Berlinale Talent Campus as part of directed by Santo della Volpe. with the Slow Food Foundation for the Berlin International Film Festival. Documentary about small ﬁ shing Biodiversity. Documentary on the communities in Senegal. Huehuetenango Highland Coffee Maremma, Land of Presidia Presidium (Guatemala). directed by Valter Bencini, a co- Fruit Preserves production of Insekt and Raisat directed by Remo Schellino. Gambero Rosso. Documentary about the production of quality fruit Olga, Paprika and the Curly- Sawasiray–Pitusiray preserves. Haired Piglet directed by Mariana Herrera Bellido on directed by Annamaria Gallone, a Kenzi the landscape and management of the Noe’s Wine production in co-production with the Pampacorral Sweet Potato Presidium directed by Daniele de Sanctis.

116 Documentary about the February 6, 2009. In this production Harenna Forest Wild Coffee enogastronomic traditions of Georgia inspired by the Terra Madre network directed by Francesco Amato and and the Georgian Wine in Jars of food communities, Olmi delivers a Stefano Scarafi a. Presidium. powerful message about the critical Documentary about the Harenna Fo- issues facing food, and their economic, rest Wild Coffee Presidium in Ethiopia. environmental and social implications. 2009 Jeans & Martò 100 Days Between Heaven directed by Claudia Palazzi and Clio 2010 Sozzani. and Earth Documentary about the story of Roba directed by Dario Leone for Slow Food Marco Polo 2010 Bulga Jilo, an Ethiopian herder and directed by Carlo Auriemma and in collaboration with the University of student at the University of Gastrono- Elisabetta Eördegh. Presents the food Gastronomic Sciences as part of the mic Sciences. European Promo Terroir project. Short communities and producers along fi lm about the Italian and French cross- the Silk Road (Georgia, Azerbaijan, La degustation de l’huile border Presidia (Italy). Turkmenistan, Tajikistan, Kazakhstan, d’Argane. Uzbekistan). A Gift From Talking God: Une Sentinelle Slow Food directed by Remo Schellino and Dario The Story of the Navajo-Churro The Dates of the Al Jufrah Desert Leone. directed by Peter Blystone and Documentary produced with the directed by Walter Bencini and Margaret Chanler, with the participation support of the Piedmont Regional produced by the Slow Food Foundation of Roy Kady, Jay Begay, Jr. Dr. Lyle Authority and in collaboration with the for Biodiversity in collaboration with the McNeal e Dr. Gary Paul Nabhan. Moroccan association Al AlBaydar on Overseas Agronomical Institute and Documentary about the Navajo-Churro the sensory qualities of argan oil and Sheep Presidium. the Italian Development Cooperation. A journey to the heart of Libya and the how to taste it. Terra Madre People Al Jufrah oases, following the ancient directed by Slow Food, studio Bodà caravan routes to discover 400 varieties 2012 production. Presenting the small of dates and their rich history and farmers, herders, fi shers, cooks, culture. Couscous Island students and academics brought directed by Francesco Amato and together at the third Terra Madre world 2011 Stefano Scarafi a meeting. Documentary about the Fadiouth Pokot Ash Yoghurt Island Salted Millet Couscous The world premiere of Italian director directed by Francesco Amato and Presidium in Senegal. Ermanno Olmi’s documentary Stefano Scarafi a. Terra Madre was presented at the Documentary about the Pokot Ash MarcoPolo: Genes and Tastes Berlinale international fi lm festival on Yogurt Presidium in Kenya. Along the Silk Road

© TTripodphotoripodphoto 117 directed by Carlo Auriemma and 2014 interviews with the food communities Elisabetta Eordegh involved. Documentary about the food The Ark of Taste in Chile communities along the Silk Road directed by Aldo Oviedo. 2015 (Armenia, Azerbaijan, Georgia, Documentary that recounts Kyrgyzstan, Turkmenistan, Tajikistan, the Ark of Taste project in Chile. L’Arca del Gusto Kazakhstan, Ukraine, Crimea, directed by Enrico Carlesi Uzbekistan). Produced as part of Seeds Documentary on the Ark of Taste the MarcoPolo project thanks to the directed by Stefano Scaraﬁ a. project. collaboration between IRCSS Burlo A journey from Tuscany to Sicily to Garofolo, Trieste, Sissa Medialab, understand the importance of the Biodiversità City of Trieste and the Terra Madre element at the origins of all our food: directed by Enrico Carlesi Foundation. seeds. Documentary on biodiversity seen Reviving Recipes Floriano and the Bees through the Slow Food Foundation projects. directed by Watanabe Satoshi directed by Stefano Scaraﬁ a. Through the story of chef Masayuki Documentary that tells the story of Okuda, the children of Yamagata Floriano and his bees, who produce Frutos Silvestres del Gran and professor Egashira Hiroaki, Slow Food Presidium high mountain Chaco - saberes y recetas this documentary tells the story honey. de las mujeres indígenas of how the whole community in rescatados por un Baluarte the Yamagata prefecture came Stories of Seeds, directed by Luis Zunino together to safeguard the biodiversity Earth and Bread Documentary on the Slow Food of products linked to the local directed by Remo Schellino. Gran Chaco Wild Fruits Presidium in gastronomic culture, like traditional The rye from Tauern, in Austria, is an Argentina. rice varieties, zusayama ancient variety from the mountains, radicchio and tonojima cucumber. protected by a Slow Food Presidium. Il cacao porcelana della Sierra A documentary tells of its rediscovery. Nevada de Santa Marta A Thousand Gardens in Africa Earth and Freedom directed by Crista Castellanos directed by Slow Food and Bodà Documentary on a Presidium that directed by Remo Schellino. (Turin, Italy). Documentary that is saving and promoting a forgotten In the northern Basque Country, a collects remarks of coordinators, cacao. teachers and alumni involved in the group of farmers are protecting local biodiversity (ancient pig and sheep project. In Italian, English, French and Nel nome del padre Mossi. breeds, local varieties of corn and cherry…) through collaboration directed by Remo Schellino and direct sales. Documentary on the Basque Pyrenees 2013 Mountain Cheeses Presidium. Don’t Show Me How it’s Done, The Planet Lives Tell Me its Story Liberi nella foresta If Biodiversity Lives directed by Remo Schellino. directed by Remo Schellino directed by Enrico Carlesi and Milena Cheesemakers from the Slow Food Documentary on the Kintoa Basque Raviola The video explains why Presidium for heritage Bitto tell the Pig Presidium. food biodiversity is important for the story of their battle to save a heroic environment, and what Slow Food is production: a raw-milk cheese Semi di libertà doing to protect it. produced at each milking exclusively directed by Remo Schellino in mountains pastures, and which can Documentary on the Basque Red Slow Food Story age for 10 years. Grain Presidium. directed by Stefano Sardo An account of how Slow Food was Slow Food for Africa – 10,000 Il posto delle ciliegie founded and how the movement Gardens to Cultivate the Future directed by Remo Schellino evolved from focusing on the pleasures directed by Enrico Carlesi and Milena Documentary on the Heirloom Itxassou of food to the protection of agricultural Raviola. Recounts Slow Food for Cherry Varieties Presidium. and food biodiversity. Africa, the evening of February 17 in Milan, when the new phase of the Lavazza – Etigua Roots gardens project was launched. produced by Lavazza directed by David Giacomelli and Documentary on the Huehuetenango Davide Oddone Slow Food Gardens: Coffee Presidium in Guatemala and the Documentary exploring the A Growing Movement Harenna Coffee Presidium in Ethiopia. gastronomic roots of indigenous directed by Enrico Carlesi and Milena Mieli d’Etiopia communities and different groups Raviola. An educational video with of immigrants in Brazil (Afro- produced by Slow Food, Moxa, Slow some tips on how to grow a Slow Food Food Foundation for Biodiversità, descendants, Japanese, Italians, garden. Portuguese, Syrian-Lebanese, Parma per gli Altri, Cisp, Conapi, Commune of Parma Germans).Produced in collaboration Honeys of Ethiopia with the University of Gastronomic Documentary on the honey network in directed by Tripod Photo. Sciences and funded by Lavazza. Ethiopia. Documentary that illustrates the project of the Ethiopian honey network through

118 Press Review

MMDZOnlineDZOnline AArgentinargentina Más de cien alimentos argentinos en peligro de extinción El arrope de uvas, la pitanga, el licor de yatay y el tomate de monte son sólo algunos de los alimentos que podrían llegar a dejar de producirse.

Slow Food Movement's 'Ark of Taste' catalogues specialty regional food and animal breeds at risk of extinction ABC Rural By Sarina Locke

Updated Thu 20 Aug 2015, 9:06am En la Argentina existen al menos 110 productos agroalimentarios que están en peligro de extinción, cuya pérdida no sólo equivaldría a la desaparición de recursos alimenticios y económicos, sino también de una parte importante de la cultura que acumularon durante siglos los pueblos de diferentes regiones del país. El llamado de atención surgió de un grupo de docentes de la Facultad de Agronomía de la UBA (FAUBA) que integra la comisión nacional del Arca del Gusto, de la asociación SlowFood.

Se trata de productos tradicionales generados en economías regionales, muchas veces por pequeños productores que habitualmente tienen grandes dificultades para llegar al mercado en condiciones de comercio justo. Tales son los casos del arrope de uvas, típico de las provincias del noroeste; el vino de la costa, que posee

PHOTO: Wessex Saddleback are now listed on Australia's Ark of Taste. The Slow Food Movement is gathering a list of 10,000 breeds and foods that are endangered by industrial agriculture. read more (James Bennett)

An international initiative to identify and catalogue regional produce at risk of being lost in the globalised trade of food, includes 22 Australian food products in its international list of 2,500.

The Ark of Taste, a project of the Slow Food Movement, includes a range of specialty cheeses and hams, and rare livestock breeds.

The Slow Food Movement began 25 years ago in Italy and aims to protect world food traditions, to counteract fast food lifestyles, and encourage interest in food production.

Paolo Dicroce, general secretary of the International Slow Food Movement, has flown from Italy to speak at the Australian national conference in Ulladulla, in southern New South Wales.

"It's in the defence of biodiversity," Mr Dicroce said.

AABCBC NNewsews "All around the world we are losing our food; losing traditions, losing varieties, animal breeds because of the globalised system which says we AAustraliaustralia have to eat the same food everywhere.

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Le Cru du Clocher, patrimoine alimentaire mondial?

Mise à jour le dimanche 26 avril 2015 à 15 h 37 HAE IIcici RRadioadio CCanadaanada "1,000 sustainable gardens for Africa" to grow fourfold in Med Plans for 2015 on southern shore presented in Cairo

26 January, 13:07

(by Rodolfo Calò) (ANSAmed) - CAIRO, NOVEMBER 26 - The project ''1,000 sustainable gardens for Africa'' launched by Slow Food in the continent vies to double or grow four-fold in the Mediterranean under a project presented last week in Cairo.

The plan, as summed up by the initiative's website, vies to create vegetable gardens that are ''tasty, clean and right for African schools and villages'' in order to ''guarantee to communities fresh and healthy food, as well as creating a network of people who are aware of the value of their land and culture''.

Plans for 2015 are to bring up the number of vegetable gardens in Tunisia from 19 to 40, from 26 to 95 in Morocco and from 18 to 88 in Egypt, according to a map shown by Sara El Sayed, president of the Cairo Convivium and member of the council of Slow Food International.

The initiative of the Slow Food Foundation for Biodiversity that kicked off in 2012 and mainly Fromage Cru du Clocher, de la fromagerie Le fromage au village, de Lorrainville, au Témiscamingue Photo : Sandra Ataman focuses on eastern Africa, has reached 1,410 units, exceeding the original objective of 1,000 gardens, the head of the project recalled, and vies this year to a fourth Mediterranean country, Algeria, with Le fromage au village, de Lorrainville, pourrait être défini comme patrimoine alimentaire five gardens. mondial, par l'Arche du goût, de Slow Food. In Egypt, the gardens are mostly concentrated (13) in the Cairo area and six are in Fayoum, some 130 km south-east of the capital, added El Sayed at the conference that took place at the Italian culture Un texte d'Émélie Rivard-Boudreau institute in the Egyptian capital and organized by the national coordinator of Slow Food for Egypt, Diego Giuffrè. Du 22 au 26 avril, Slow Food Abitibi-Témiscamingue participe à la 10e réunion nationale de Slow ''The idea is to promote a concept of very small gardens, that can be managed by schools, Food Canada. Pour la première fois, on y organisait un forum régional des communautés de la communities, a family'', respecting ''a certain ethic'', recalled the head and co-founder of Nawaya, an nourriture. Parmi la trentaine d'exposants du premier Terra Madre St-Laurent, on y retrouvait la NGO that operates in the sector of rural development and the main partner of Slow Food in Egypt. fromagerie Le fromage au village, de Lorrainville. El Sayed cited, among others, principles like integration with the surrounding environment, small dimension, local biodiversity for example in the selection of seeds, methods of sustainable farming like saving water. There are however resistances connected to the small social consideration that « On essaie de protéger les formages au lait cru qui sont en often wrongfully accompanies jobs like that of vegetable vendor, also said the president of Cairo's voie de disparition. » Convivium, citing other problems like the loss of traditional farming know-how. — Ghislain Trudel, président de Slow Food Abitibi-Témiscamingue But the ''harshest reality'', added the president, is ''obtaining the authorizations'' in regulating disputes aansamednsamed when the time comes to decide who benefits from gardens managed by the community.

A draft document listing activities for the participation of the Egyptian delegation at Milan Expo Selon le président de Slow Food Abitibi-Témiscmamingue, Ghislain Trudel, le fromage au lait de la EEgyptgypt fromagerie pourrait être répertorié par l'Arche du goût de Slow Food comme aliment à protéger de l'industrialisation.

« On va le présenter à l'Arche du goût, au niveau international. L'Arche du goût, ce sont des aliments qu'on veut protéger, qu'on ne veut pas qui disparaissent [...] parce que c'est des aliments dont on connaît l'origine, d'où provient le lait, la race laitière, qui le fournit, comment il est fabriqué... », explique Ghislain Trudel.

L'Arche du goût

Depuis 1996, plus de 800 produits de plus de 50 pays ont été ajoutés à l'Arche de goût internationale.

La liste comprend des plats cuisinés, des produits alimentaires, un grand nombre d'animaux de race, ainsi que des légumes et des fruits aux saveurs presque oubliées.

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Slow Food trifft sich in Turin Auf dem 10. Terra-Madre-Kongress zeigt sich eine gartenbegeisterte Slow Food Jugendbewegung

um 10. Mal wurde in den Hallen pien. Amelash stammt aus einer Bergre- den Eindruck, dass die wahren Innova- heute der Vorreiter einer Politik, die die Zder ehemaligen Fiatfabrik in Turin gion, die in über 1.500 Meter Höhe am toren im Saal die Angehörigen der Slow- bäuerliche Landwirtschaft zu fördern der „Mutter-Erde-Kongress“ abgehal- Rande des großen Grabenbruchs in Food-Jugend seien. Denn sie führen je- sucht. Heute ist die Stadt Turin, nach- ten. Kombiniert mit einem ständig Ostafrika liegt. Er gehört zum Konso- den Tag mehrere „more or less“ spon- dem die Fiat-Autofabrikation versiegte, wachsenden „Salone del Gusto“, einer Volk, das mit seinen etwa 400.000 Men- tan organisierte Gesprächsrunden u.a. eine Art grünes Zentrum in Norditalien. Messe des „Guten Geschmacks“, wo schen Teil der „Oromo and Southern zu Gartenprojekten im globalen Süden Bürgermeister und Landesregierung fan- lokale, regionale und exquisite Biole- Nations“ im südwestlichen Äthiopien ist. durch. Jeden Abend tanzt diese Jugend den Carlo Petrinis Ideen faszinierend bensmittel angeboten werden. Viel- Mit lockigem Haar und seinem glucksen- übermütig und feiert so nicht zuletzt und förderten seine „Salone del Gusto“- leicht fand auf dem Slow-Food-Kon- den Lachen sprüht er vor positiver Ener- sich selbst und ihre so deutliche Präsenz Messe samt dem Terra-Madre-Kon- gress „Terra Madre“ in Turin eine gie. Er ist begeistert von seiner Mission auf diesem fünften Terra-Madre-Kon- gress. Eventuell steht die nächste Rea- kleine Revolution statt. Der ostafrika- und seinen Erfolgen als Schulgärtner im gress in nur zehn Jahren. Tatsächlich grarisierungswelle bereits vor der Tür. nische Garten-Koordinator Edward Konso. Wir haben uns am Stand des stellt die Slow-Food-Jugend auch einen Gleich nachdem ein ebenso vornehm Mukiibi jedenfalls war, als ich in Turin Frauenprojekts aus dem Konso verabre- erheblichen Teil der 600 Freiwilligen, wie liebenswürdig wirkender Gentle- mit ihm sprach, davon einigermaßen det und da es keine Stühle gibt, setzen wir die den Kongress mit etwa 3.000 Dele- man aus Marokko mir seinen betörend überzeugt. Beim Terra-Madre-Kon- uns in die hinterste Ecke auf den Boden. gierten aus 175 Ländern überhaupt erst duftenden Cumin (gemahlenen Kreuz- gress 2012 wurde das Projekt „1.000 Er zeigt mir sein Konzept des Lernens in möglich machen. Abgesehen von den kümmel) unter die Nase gehalten hatte, Gärten in Afrika“ ins Leben gerufen. der Praxis. Die Schüler lieben es, aus den weißhaarigen Herrschaften, die uns je- kommt ein ebenfalls älterer Herr mit Beim Kongress im Herbst 2014 konnte dunklen Räumen herauszukommen, und den Abend unsere Mäntel oder Koffer wettergegerbtem Gesicht und öffnet ei- das Projekt stolz 10.000 neue – größ- ihre Eltern sind froh, dass die Kinder wiedergeben oder uns das Essen austei- nen Sack voller beeindruckend dicker tenteils gemeinschaftlich betriebene – endlich etwas von ihrem bäuerlichen len. Okraschoten. Früher sei er Fernfahrer Obst- und Gemüsegärten in Afrika Handwerk verstehen lernen. gewesen, dann wurde er arbeitslos und vorstellen oder anvisieren. Landbaukultur kaufte sich daraufhin einen verfallenen Gärtnern in Äthiopien Initiiert hat, sowohl die Organisation Bauernhof in den Bergen. Wir sollen Slow Food in Afrika Seine Begeisterung wirkt auf die Kinder Slow Food wie auch die Terra-Madre- ihm helfen, seine Okraschoten bis nach Es sei wahrscheinlich das erfolgreichste offenbar ansteckend. Er versteht sich als Kongresse in Turin, der ehemalige 68er Deutschland vermarkten zu können. Slow-Food-Projekt überhaupt, stellt Ed- Permakultur-Gärtner, der vorsichtig mit und Linke Carlo Petrini. Ihm gelang es, ward Mukiibi entschieden fest. Es ver- den natürlichen Ressourcen wie Boden mittels des Terra-Madre-Kongresses so- Kampf um Land diene allerdings mehr Unterstützung, und Wasser umgeht. Er erhielt bereits wie mit dem parallel laufenden „Salone In Präsentationen und zahlreichen Po- fordert der junge Mann aus Ostafrika, acht Preise für seine Erfolge und wird del Gusto“ („Markt des guten Ge- diumsdiskussionen wurden oftmals be- der gerade erst zum Vizepräsident von künftig die Slow-Food-Gartenkoordina- schmacks“, eine Art gehobener Grüner drückende Themen besprochen. Beson- Slow Food International gewählt worden tion für ganz Ostafrika leiten. Obwohl Woche) die exquisite Esskultur Italiens ders erschreckend ist, mit welcher bru- ist. Am nächsten Tag treffe ich den jun- er erst knapp 30 Jahre alt ist. Ein be- wieder auf ihre lokalen und natürlichen talen und kriegerischen Gewalt der gen Amelash aus dem südlichen Äthio- dachter Bio-Bäcker aus Hannover hat Füße zu stellen. Das Land Piemont ist Landraub vor allem in den Ländern des Globalen Südens auf Kosten der ört- lichen Kleinbauern vollzogen wird. Als eine junge Frau aus Äthiopien schluch- zend erzählte, dass in Addis Abeba im letzten Jahr 42 Studenten einfach so erschossen wurden, nur weil sie gegen die Landverkaufspolitik der Regierung auf die Straße gingen, trauerte der ganze Saal. Ein Trost war der Bericht von einer Fischerkommune in Süd- afrika, der es gelungen war, nach über 20 Jahren Kampf ihre angestammten Fischereirechte zumindest zum Teil zu- rückzuerhalten. Ähnlich wurde der positive Volksentscheid in Berlin für den 100%igen Erhalt des Tempelhofer Feldes als grüne Lunge mitsamt den da- rin integrierten Allmende-Gärten als bbauernstimmeauernstimme Zeichen der Hoffnung bejubelt. Es ist keine Frage: Die Slow Foodies sind bei den Böden, ihrer Bewirtschaftung und Heilung durch Gärten angekommen: „Reclaim the Commons!“ fordert die GGermanyermany Allmenden zurück. Das ist die Losung, für die wir uns im Jahr des Bodens be- sonders einzusetzen haben. Elisabeth Meyer-Renschhausen, freie Autorin, Berlin

24 Bændablaðið | Fimmtudagur 5. nóvember 2015

Sauðkindin, forystufé og landnámshænan um borð í Bragðörk Slow Food: Ísland á flestar skráningar Norðurlandanna – viðurkenningar sem skapa ýmis tækifæri Stofnun Slow Food um líffræði- legan fjölbreytileika hefur sam- The Cooks Alliance: Cooking for Change þykkt umsóknir Slow Food Reykjavík um skráningu á íslensku búfjárkynjunum sauðkindinni, forystufé og landnámshænunni um Morung Express News | March 4 borð í Bragðörkina (Ark of Taste). Um þetta var tilkynnt upp úr miðj- um októbermánuði síðastliðnum. Í Bragðörkinni er safnað saman gæðamatvælum sem eru talin búa yfir menningarlegu verðmæti og séu í útrýmingarhættu; til að mynda Joel Basumatari búfjárkynjum, ávaxta- og græn- demonstrating the metistegundum, ostum, verkuðu BBBL-BL- BændablaðiðBændablaðið kjöt- og fiskmeti og kornafurð- cooking of Fish Parcel um. Um 2.700 skráningar eru nú yfir matvæli í Bragðörkinni og with Sohliang Sauce. eiga Íslendingar 13 þeirra – flestar Norðurlandanna. Íslenska mjólk- IIcelandceland urkýrin er í umsóknarferli, en áður hafa eftirfarandi matvæli og búfjár- 'UÏODIXU'êUPXQGVVRQI\UUYHUDQGL Shillong: North East Slow kyn fengið skráningu: íslenska landsráðunautur Bændasamtaka Food and Agrobiodiversity geitin, kæstur hákarl, sólþurrkaður ËVODQGV saltfiskur, hjallaverkaður harðfisk- af henni er hægt að sækja um enn Society (NESFAS) organised ur (ýsa), hjallaverkaður harðfiskur frekari viðurkenningu að uppfyllt- (steinbítur), hangikjöt, hveraverkað um frekari skilyrðum og færist þá a one-day workshop for salt, lúra, magáll og rúllupylsa. búfjárkynið í Slow Food Presidia. Dr. Ólafur Dýrmundsson, fyrrver- Fyrir um áratug fór íslenska geitin, cooks from different parts of andi landsráðunautur Bændasamtaka fyrst allra landnámskynjanna, í ËVOHQVNDODQGQiPVK QDQHUNRPLQXPERUèt%UDJè|UN6ORZ)RRGKUH\¿QJDULQQDU Mynd / smh Íslands, hefur haft veg og vanda Bragðörkina og er nýlega samþykkt Meghalaya at its office here af nokkrum umsóknanna. „Hin líka í Presidia. Í sumar var haldið Ég hef komið við sögu allra on February 27. alþjóðlegu Slow Food-samtök, sem áfram að sækja um viðurkenningu umsóknanna, fyrst fyrir geitina í sam- eru ítölsk að uppruna, hafa meðal fleiri landnámskynja í Bragðörkina vinnu við Jóhönnu B. Þorvaldsdóttur annars á stefnuskrá sinni að stuðla og bárust þau ánægjulegu tíðindi í á Háafelli fyrir um áratug og síðan að viðhaldi og verndun líffræðilegs október að búið væri að taka íslensku á þessu ári fyrir hin kynin ásamt Labelled as The Cooks fjölbreytileika. Þau beita til dæmis sauðkindina, íslenska forystuféð og Dominique Plédel Jónsson og fleiri þeirri aðferð að veita sérstökum íslensku landnámshænuna um borð félögum í Íslandsdeild Slow Food,“ Alliance, a press note said, the workshop was a way of operating through the newly developed project of búfjárkynjum viðurkenningu með og er þess vænst að íslenska mjólk- segir Ólafur. því að skrá þau og afurðir þeirra í urkýrin komist einnig fljótlega um Mei Ram-ew Cafés that serve good, clean and fair indigenous food to consumers. Those within The svokallaða Bragðörk. Í framhaldi borð í Bragðörkina. Ítarlegt umsóknarferli Cooks Alliance network hope to tie up with local producers to source their ingredients and focus on Hann segir að í umsókninni þurfi using neglected and underutilized plant species in a sustainable manner. að gera allítarlega grein fyrir við- komandi búfjárkyni, uppruna, Sveitasæla útlitseiginleikum, afurðaeiginleik- um, útbreiðslu, stofnstærð og bæði The chefs present were specially picked from the ITM host villages in Meghalaya solely for their interest Leitum að hjónum eða sambýlisfólki sem hefur áhuga á að afurðum og afurðasemi. „Þá þarf að flytja og búa á Kirkjubæjarklausti gera grein fyrir stöðu kynsins og in local culinary expertise and their passion to make cooking a platform for expressing their culinary afurða þess í landinu, hvort það sé í arts. Upplýsingar og meðmæli sendist á [email protected] útrýmingarhættu eða geti lent í henni, 8PVNUièPDWY OLRJE~IMiUN\QHUXt%UDJè|UNLQQL+pUHUIM|OGLDIEULJèD til dæmis vegna samkeppni við inn- DIJUDVNHUMXP Mynd / smh · Vinna við ferðamennsku og fiskeldi flutt búfjárkyn eins og hefur skeð um • heim. Þá þarf sá Slow Food-félagi þar sem íslenskir bændur hafa búið í síðasta Bændablaði. Bændur sem The workshop started with a cooking demonstration by Chef Joel Basumatari, renowned for his work Miklir framtiðarmöguleikar sem leggur fram slíka umsókn að við landnámskynin um aldir og hafa fá viðurkenningar Slow Food fá því • Íbúðarhúsnæði til staðar gera grein fyrir persónulegum áhuga viðhaldið mikilli erfðafjölbreytni í kærkomin tækifæri til að auka verð- with innovative dishes and NESFAS own Flavour Development team, Esther Sawian and Roderick • á viðkomandi kyni og afurðum þess. þeim öllum og stundað ræktun þeirra mæti afurða sinna um leið og þeir Aðeins 5 mín til Klausturs Slík greinargerð er sérlega ánægjuleg flestra til mikilla og góðra afurða. stuðla að líffræðilegri fjölbreytni, Nongrum. viðbót við rökstuðning fyrir verndun Þar sem Slow Food tengir verndun og neytendur fá gæðavörur á sann- kynsins og þeim gæðaafurðum sem erfðaefnis við nýtingu afurða, sem gjörnu verði. Þar með geta skapast það gefur af sér,“ segir Ólafur. Hann oft og tíðum eru mjög sérstakar eða tækifæri á búvörumarkaði til að The cooking demonstrations were well received by the 38 community chefs who also played their part, bætir því við að hugmyndafræði Slow jafnvel einstakar, geta viðurkenn- treysta betur tengsl bænda og neyt- Food að baki bæði Bragðörkinnni og ingarnar skapað ýmis tækifæri fyrir TTheenda,“h segire ÓlafurMMorung umo hugsanleganrun g EExpressxpress taking turns suggesting and inquiring about the flavours and ingredients. With notepad in their hands Presidium sé byggð á veigamiklum framleiðendur slíkra afurða, sérstak- ávinning af þessum skráningum. undirstöðuþáttum sjálfbærrar þróun- lega þegar neytendur geta keypt Hann telur ekki hættu á að skrán- and eyes on the cuisines, the attendees were not only hooked by the food, but were also intrigued by the ar, bændum og neytendum til hags- slíkar upprunamerktar vörur beint ingarnar geti haft neitt neikvætt í för ansamed bóta. Hann segir að áður en umsókn- frá býli. Slow Food hvetur eindregið með sér. „Sú fjölbreytni sem þarna IIndiandia practicality of it. “We can do this easily, we only need to know how,” commented John, a local food irnar voru afgreiddar hafi fulltrúar frá til fjölbreytni og leggur áherslu á er verið að stuðla að er tvímæla- enthusiast from Nongnah. Slow Food á Ítalíu komið til Íslands staðbundna matarmenningu þar sem laust til bóta og vegur að einhverju til að sjá viðkomandi landnámskyn sérkennin fá að njóta sín og umfram leyti gegn einsleitni í fæðuframboði og kynnast afurðunum af eigin raun. allt að neytendur geti treyst því að massaframleiðslunnar í heiminum. vörurnar séu af tilteknum gæðum. Að mínum dómi geta hvorki bænd- Egypt Viðurkenningar Ekki eru gerð skilyrði um lífræna ur né neytendur skaðast á þeirri sem skapa ýmis tækifæri vottun við framleiðsluna en þó er „grænu“ og umhverfisvænu hug- óheimilt að nota til dæmis fóður myndafræði sem einkennir Slow „Það er alþjóðlega viðurkennt að með erfðabreyttu hráefni við hana Food-samtökin. Þau eru hreint og besta leiðin til að varðveita búfjár- og mikil áhersla er lögð á góða dýra- beint að stuðla að fæðu- og mat- kyn og erfðaeiginleika þeirra sé að velferð. Þá kemur sér vel hve lítið vælaöryggi í tengslum við bætta %' nýta þau til framleiðslu í landbúnaði. er notað af lyfjum í íslenskri búfjár- hollustu og matarmenningu,“ segir Þessi leið hefur verið farin hér á landi framleiðslu eins og greint var vel frá Ólafur. /smh & #" Fræðadagur BsA og RML 7. nóvember 2015 Í Valaskjálf, Egilsstöðum: Bændur úr öllum búgreinum hittast á Austurlandi Hugmyndina að fræðadegi þeir hittast þvert á búgreinar og á Jóhann G. Jóhannsson, eiga það sameiginlegt að stunda Breiðavaði sem er í stjórn búskap á Austurlandi. Framtakinu Búnaðarsambands Austurlands er ætlað efla félagsvitund félags- og er þessi dagskrá hugsuð manna og fræðslustarf innan sam- sem innlegg fyrir bændur á takanna. Stjórn BsA hyggst gera Austurlandi til að koma saman, fræðadaginn að árlegum viðburði. sækja sér fræðslu sem og að Kvöldskemmtun í tengslum % ( " miðla sín á milli. við fræðadaginn er liður í að gera Frá upphafi var ákveðið að hafa sér dagamun og skemmta gestum. $ ! ,!, $ ### ! "!" $ ! "!" ! "!" $ efni fræðadags þannig að það höfð- Viðburðurinn er öllum opinn. aði til allra bænda en ekki bænda Fundarstjóri verður Sindri $ ) !*)" $ % $ & $ innan ákveðinna búgreina. Þannig Sigurgeirsson, formaður Bænda- er hægt að skapa vettvang þar sem samtaka Íslands. /VH

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Paco a la naranja

El cacau del collaret, icono de la cultura del almuerzo, es un fruto que trajeron los conquistadores de América

23 MAY Cacau del Collaret 2015 10:31 h #LaCulturaDelAlmuerzo

El cacahuete, icono de la cultura del almuerzo, es un fruto que trajeron los conquistadores de América. Cacahuete o cacahuate, es una palabra compuesta con origen en la lengua azteca del siglo VII. Formada por tlalli: que significa tierra, y cacáhuath: cacao. O sea, cacao de tierra. A nuestra comunidad llegó de la mano de los monjes, y se cultivó por primera vez en Puçol.

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