2016 SOCIAL REPORT

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 2016 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.fondazioneslowfood.com/en.

Contact Us tel. +39 0172 419701 fax +39 0172 419725 [email protected]

3 CONTENTS

1 - OUR IDENTITY 3 - 2016 FINANCIAL REPORT 7 75

Biodiversity Is Happiness by Carlo Petrini The Year in Figures 8 76 Slow Food’s Strategic Objectives Fundraising 9 80 Creating Virtuous Networks for a Solidarity That Is Never Futile Photo Credits of Piero Sardo Slow Food Foundation Supporters Guntis Aboltins - Abolins: p. 66 11 82 Archivio Slow Food: pp. 8, 10 (below), 11, 22, 28, 31, 32, 35, 40, 49, 52, 57, 63, 64, 67, 83, 112, The Slow Food Foundation for Biodiversity Editors 113 5 Annalisa Audino, Cristina Battaglino, Federica Bolla: p. 51 (firstbelow ) Eleonora Giannini, Serena Milano, Fiorenzo Calosso: p. 30 Organizational Structure 4 - OUR NETWORK Alessandro Tocci Kunal Chandra: pp. 36 (below), 37, 61 15 Cooperativa Norandino: p. 83 Ivo Danchev: pp. 51 (above, right), 53 Objectives, Policies and Projects 87 Paolo Demetri: pp. 14 (above), 103 Editorial Team Emanuele Dughera: p. 60 (above) 16 Cristina Agrillo, Serena Alaimo, Andrea Amato, Laura de la Fuente Alcalá: p. 46 Experts Francesco Anastasi, Elena Aniere, Marco Del Comune: p. 18, 106 Carlotta Baitone, Francesca Baldereschi, Marco Del Comune & Oliver Migliore: pp. 31, 88 Eleonora Bergoglio, Valentina Bianco, 69, 70, 72, 93, 96, 97, 107 (below) Typhaine Briand, Abderrahmane Amajou, Malcolm Drummond: p. 44 2 - OUR ACTIVITIES Associations, Institutions and Universities Elisabetta Cane, Giulia Capaldi, Silvia Ceriani, Marcella Foccardi - Canon: p. 58 93 Salvatore Ciociola, Ester Clementino, Valerie Ganio Vecchiolino: pp. 34, 50, 80, 19 Daniela Conte, Jack Coulton, Chiara Davico, Mary Isbister: p. 43 Elisa Demichelis, Kirt Dennis, Paolo Di Croce, Ivan Kyria: p. 60 (below) Projects Davide Dotta, Emanuele Dughera, Tamires Kopp: p. 17 Martina Dotta, Valerie Ganio Vecchiolino, Olivier Marie: p. 62 20 5 - COMMUNICATION AND RESEARCH Tiziana Gazzera, Jacopo Ghione, Irene Marocco: p. 68 Venusia Govetto, Anna Kanshieva, John Kariuki, Iêda Lúcia Marques de Almeida: pp. 18, 51 10,000 Gardens in Africa Samson Kiiru, Nazarena Lanza, Michela Lenta, (second below), 86 21 104 Velia Lucidi, Laura Maggi, Marina Mainardi, Oliver Migliore: pp. 101, 107 (above), 108 Simona Malatesta, Maria Mancuso, Paolo Andrea Montanaro: pp. 12, 33, 45, 51 Ark of Taste Marco Marangoni, Sophie Marconi, (third below), 53, 65, 108, 116 33 Photographers and Filmmakers Irene Marocco, Federico Mattei, Alessia Paschetta: p. 14 (below) Valentina Meraviglia, Michèle Mesmain, Alberto Peroli: pp. 9 (above), 36, 51 (above, Presidia 105 Marta Messa, Carolina Modena, Edie Mukibi, left), 61, 76, 104 45 Paola Nano, Eleonora Olivero, Cristiana Peano, Tullio Puglia: pp. 70, 73 Documentaries, Videos and Films Simona Piasentin, Matteo Pizzi, Hans-Peter Siffert: p. 9 below( ) Slow Food Chefs’ Alliance 109 Raffaella Ponzio, Francisco Prieto, Francesco Sottile: p. 29 Cover Photo 61 Rinaldo Rava, Mabel Redaelli, Mariusz Rybak, South Korean Ark Commission: p. 35 © Alberto Peroli University Dissertations Ludovico Roccatello, Paola Roveglia, Modicana cattle Presidium, Sicily – Italy Luis Carlos Tovar: p. 88 Earth Markets 113 Michele Rumiz, Claudia Saglietti, Tripodphoto: pp. 47, 59, 60 (below), 109, 111 Piero Sardo, Victoria Smelkova, 65 Alessandro Vargiu: p. 117 Graphic Design Press Review Francesco Sottile, Alessandra Turco, Paola Viesi: pp. 6, 10 (above), 14 (above), 21, 23, Alessia Paschetta Communication Buket Soyyilmaz 117 36 (above), 56, 57, 85, 74, 81, 85 69 Translations ZippyPixels.com: p. 117 (Newspaper Published May 2017; John Irving, Carla Ranicki & Advertising Mockup) financial report 2016.

5 1 OUR IDENTITY

6 BIODIVERSITY IS HAPPINESS SLOW FOOD’S

Biodiversity is happiness: This is what we should think as we conclude STRATEGIC another year packed with projects and activities, all aimed at protecting this wealth, so important and yet so neglected. OBJECTIVES Biodiversity is happiness because it opens up the possibility of dignity to those who have chosen to work our Mother Earth with respect, in harmony with the rhythms of nature right as the world is splitting in two, Slow Food is an and man. We have lived (and I am divided between those who are speaking in the past tense only international malnourished and dying of hunger, because I want to believe that the and those who are hypernourished association that unites wind is changing) through a long and dying of lifestyle-related era in which the objective has been the pleasure of food diseases. supercharged productivism, in which with care for the yearning for accumulation led HOW CAN WE FEED THE PLANET Biodiversity is happiness because to social and economic absurdities food-producing it determines the beauty of the area. AND GUARANTEE GOOD, CLEAN with devastating effects. But now communities and the time is ripe for thinking about It is the smile on the landscape’s face. AND FAIR FOOD FOR EVERYONE? sustainable, quality agriculture as a The alternation of different crops, the environment. tangible prospect for the young and adapted to the distinctive nature This is the ambitious challenge that Slow Food has set for itself. not-so-young who around the world of local areas and the diversity of Founded in 1989, The answer is clear, and was reflected in the three strategic objectives set are grappling with an increasingly seasons, defines the identity of it has effectively during the International Congress in October 2012: use the strength of the cutthroat labor market with no a place, creating contrasts and network and make biodiversity the starting point. This means creating 10,000 respect for people. Biodiversity harmonies. become a political food gardens in Africa, identifying 10,000 Ark of Taste products and creating and good agriculture can be a real This is an identity composed of entity, and through its 10,000 local groups (convivia and food communities) in the network. These alternative, able to trigger virtuous diverse spirits and diverse vocations, are symbolic numbers, paradigms on which Slow Food will concentrate its economies in local areas and help us and not just greedy exploitation. network of members energy, but also very real targets. The Slow Food Foundation for Biodiversity move beyond a system that has seen Because without beauty, without joy, and Terra Madre will be focusing its engagement on the first two objectives. farmers held hostage by ruthless what are we left with? markets that have no connection to food communities, it places or people. Biodiversity is happiness because it is an alternative, it is the chance to connects rural cultures Biodiversity is happiness because make a real choice. And it is what from all over the world, it means health, it means the we choose that defines who we are. widespread presence of local farms protects biodiversity able to ensure that the surrounding Biodiversity is happiness because and promotes a communities have comprehensive it is freedom. access to high-quality, fresh food model of sustainable and which allow people to feed Carlo Petrini development. themselves in a more healthy way, President of Slow Food

8 9 10,000 Food Gardens in Africa (i.e. the construction of a Slow Food network in Africa)

The objective of creating 10,000 food gardens is linked to the desire to focus more attention on the global south and particularly on CREATING VIRTUOUS Africa, where Slow Food’s strategy of promoting small-scale family farming, biodiversity protection and local food consumption can contribute to achieving food sovereignty, and therefore to NETWORKS FOR guaranteeing the survival of local communities and cultures. Slow Food will create new gardens and communities to use sustainable organize support and training for and clean farming techniques. It is the network of existing gardens. essential that the issue of biodiversity A SOLIDARITY A project to map the genetic and is freed from the specialist sphere cultural heritage of African food to become a common heritage, products will be organized alongside shared by everyone who buys food the gardens initiative, with the on a daily basis, everyone who serves selection of new foods for the Ark of food (at restaurants, fairs and events), THAT IS NEVER FUTILE Taste and Presidia and the creation everyone who teaches in schools, of Earth Markets. The rehabilitation everyone who plans local policies of African gastronomy will be carried and everyone who grows their own out by collaborating more and vegetables at home. more with cooks and chefs, and How many times have we heard it said, even from unexpected sources, that by organizing awareness-raising the work of NGOs and foundations in Africa or South America may well be campaigns in favor of local food, 10,000 Local Groups motivated by good intentions, but is entirely irrelevant given the mountain of sustainable fishing and against land (i.e. strengthening the network) problems affecting the countries of the global south? grabbing and the introduction of GM crops. The first two, and their connected But I believe that a purely quantitative, scientifically measurable approach, projects, can only be achieved with is mistaken. Actions that pay attention to the local reality serve first and a strong, widespread, locally rooted foremost to fuel virtuous networks, to give dignity to the work of farmers, to 10,000 Products network, plus the capacity to bring make experience and knowledge available. But even if we have to evaluate together the various nodes (local, the practical results of a project, we cannot limit ourselves to assessing the in the Ark of Taste regional, national and international), monetary cost of the intervention compared to the results. We are not talking about having enormous resources available (though it should be said that (i.e. biodiversity protection) creating common fronts and synergies. It is not possible to talk the commitment of rich countries is completely inadequate). And we are not even talking about obtaining incredibly impressive results. In these cases I This number indicates the relaunch of about access to good, clean and like to recall the Japanese story of the old man and the little girl. Perhaps you all the biodiversity-protection projects fair food for everyone without the know it, but every so often it is worth remembering. (the Ark of Taste, but also the Presidia commitment and mobilization and the Earth Markets). It is not of the association and the whole A grandfather and granddaughter are walking along the beach. A freak wave possible to talk about access to good, Terra Madre network at every level: breaks, washing up thousands of fish who begin thrashing around in agony on clean and fair food for everyone, if from the international bodies to the the sand. The girl lets go of her grandfather’s hand and starts throwing some in the meantime humanity is losing national, regional and local branches, of the fish back in the water: three, four, just before they die. Her grandfather its heritage of fruit and vegetable from the longest-standing convivia comes up to her and says, “Dear girl, what you’re doing is pointless, saving just varieties, native livestock breeds and and communities to the newest, from three or four fish in front of such a massacre does nothing.” The girl thinks for a traditional foods. Biodiversity allows the oldest to the youngest members, bit and then answers, “Try asking those three or four fish if it’s pointless.” plants and animals to adapt to climate from producers to chefs to experts, change, unexpected events, parasite from intellectuals to enthusiasts. Essentially, if a project improves even only slightly the living conditions of a attacks and disease. Native plant The role of Terra Madre is equally community, then it is never a futile project. Self-referential projects or those varieties and animal breeds are often crucial, bringing new stimuli, ideas, that feed extravagant wages and privileges compared to their context are hardier and require fewer external issues and humanity. The growth and useless. But, for example, starting a food garden in Africa, launching a coffee inputs (water, fertilizer and pesticides strengthening of the association’s Presidium in one of the poorest parts of Guatemala or helping Mauritanian in the case of plants, and veterinary network and the Terra Madre network women create an efficient salt works for their fish processing business might be Piero Sardo treatments and supplementary feed are the basis and essential condition modest interventions, but they concretely help communities. In short, we’re with President of the Slow Food in the case of animals), allowing for the realization of any other project. the girl on the beach. Foundation for Biodiversity

10 11 THE SLOW FOOD FOUNDATION FOR BIODIVERSITY

Biodiversity is the diversity of life: things, but on a small scale. It means association and Slow Food Italy, with thousands of small-scale food the diversity of microorganisms, producing less, but giving value to assistance from the Region of Tuscany, producers, providing them with plant and animal species, ecosystems what is produced and avoiding waste. created the Slow Food Foundation technical assistance, training and and knowledge. Biodiversity can It means eating mostly local food. It for Biodiversity. With its own statute, communication. It prepares tools be domesticated as well as wild. means promoting a system that is organizational structure and budget, for the various projects (guidelines, Alongside the fauna and flora present balanced, durable and sustainable. the Slow Food Foundation is the protocols, educational manuals), in nature, the skill of farmers has given It means protecting the small-scale association’s operational arm, charged researches the issues linked to these life to thousands of plant varieties and farmers, fishers and herders who with protecting food biodiversity. projects (sustainable agriculture, animal breeds, whose shapes, colors, understand the fragile equilibriums of It coordinates many of Slow Food’s scents and flavors reflect the history nature and who work in harmony with projects around the world: the raw milk, small-scale fishing, animal of the places they live. ecosystems. Presidia, the Ark of Taste, the food welfare, seeds, GMOs, etc.) and Protecting biodiversity means gardens in Africa, the Slow Food promotes themes and activities respecting all diversities of places, Slow Food officially began working Chefs’ Alliance and the Earth Markets. relating to biodiversity through bodies of knowledge and cultures. on agrobiodiversity in 1997. In Active in over 100 countries, the training and communication activities It means cultivating many different 2003, the international Slow Food Slow Food Foundation works with within the association.

12 13 How Does the Slow Food Foundation for Biodiversity Work?

A team based at the Slow Food international headquarters (in Bra, Slow Food Foundation Piedmont) coordinates the Slow Food Foundation’s projects, in close Positions and Bodies collaboration with Slow Food’s other offices, in particular Slow Food President International, Slow Food Italy and the Piero Sardo (Italy) Terra Madre Foundation. Vice-President John Kariuki (Kenya) A network of local collaborators Coordinator of Slow Food activities in Kenya also coordinates projects in Africa ORGANIZATIONAL and Latin America. Most of the work Secretary-General Serena Milano (Italy) around the world, however, is carried out by thousands of volunteers who share Slow Food’s objectives. Board of Directors The members of the Slow Food Foundation The Slow Food association actively STRUCTURE Board of Directors are nominated by the contributes to the Foundation’s work Founding Members (Slow Food and Slow on the ground. Slow Food convivia Food Italy). The Board of Directors is made up of five representatives from Slow Food, collect funds, work to identify five representatives from Slow Food Italy at-risk products and communities The Slow Food and two representatives of the Slow Food of producers, collaborate on the Foundation Honorary Members. management of projects, and host register of consultants—lecturers, Foundation for Carlo Petrini (Italy) and involve producers during local, agronomists, veterinarians, food Biodiversity was founded President of Slow Food national and international events. technologists, etc.—who have the necessary skills to help develop the Paolo Di Croce (Italy) in 2003 to coordinate General Secretary of Slow Food Over the years, the Slow Food various projects, providing assistance Foundation has also developed a and training. and transparently fund Dessislava Dimitrova (Bulgaria) the Presidia and the Slow Coordinator of Slow Food activities in Bulgaria Food projects to protect Marcello Longo (Italy) In 2016, the mandate of the Board of Coordinator of Presidia and Terra Madre food biodiversity. Directors and the Board of Auditors communities in Puglia MATERIALS AVAILABLE expired. During a meeting on April It was registered in Italy 26, 2016, the Board of Directors of the Luca Fabbri (Italy) Anyone who is interested in helping to promote these as a socially useful non- Slow Food Foundation for Biodiversity Slow Food consultant projects in their local area can access a range of helpful unanimously decided to extend the materials. In particular, three manuals have been Laura Ciacci (Italy) profit organization mandate until the next Slow Food Slow Food Italy national councilor published, introducing the concept of biodiversity and (ONLUS), in accordance International Congress, which will be and Slow Food consultant its relationship with our food, the Ark of Taste and the held in September 2017. This decision Silvestro Greco (Italy) Presidia project. with Italian Legislative was based on the need to have a The texts are available in English, Italian, French, German, Slow Food Italy national councilor and better understanding of Slow Food’s scientific director of the Central Institute Spanish, Portuguese, and many of the Balkan languages. Decree no. 470 international policy direction before for Applied Marine Research The Slow Food Foundation is working to translate the of December 4, 1997, proceeding with the nomination of materials into other languages. A video has also been new administrative bodies. Based on Matteo Mugelli (Italy) produced for the first two manuals, presenting a more and registered with Representative from the Region of Tuscany, the statute, the members of the Board Slow Food Foundation Honorary Member accessible summary of their content. protocol no. 45 on of Directors are nominated by the September 16, 2003. Founding Members (Slow Food and Board of Auditors Slow Food Italy). The Board includes Davide Barberis (Italy) five representatives from Slow Food President International, five representatives Margherita Spaini (Italy) The manuals and the video can be downloaded from Slow Food Italy and two from the Biodiversity section of the website representatives of the Honorary Francesco Bonelli (Italy) www.fondazioneslowfood.com/en/ Members. Printed copies can be requested by writing to [email protected] 14 15 OBJECTIVES

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

• 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 PROJECTS cultural identity • Promote exchanges of information 10,000 Gardens in Africa between small-scale producers Ark of Taste • Promote the geographical origins of products Presidia • Restore dignity to the food communities Slow Food Chefs’ Alliance in the global south Earth Markets • Make quality artisanal products widely known and accessible • Promote a short supply chain, reducing intermediaries between producers and

16 consumers 17 2 OUR ACTIVITIES

18 10,000 GARDENS IN AFRICA ARK OF TASTE

Since 2011, a network of people working to preserve The Ark of Taste selects and catalogs quality foods from biodiversity, promote traditional knowledge and around the world at risk of extinction. Currently it holds gastronomy and encourage small-scale farming has over 4,000 products in more than 140 countries. The been growing across Africa with the gardens project. product descriptions are published on the Slow Food Like many small seeds, the food gardens are bringing Foundation website in Italian and English. about great change, contributing to an economy tied to the local area and the environment. To find out more about the project and its activities in 2016, see p. 33

To find out more about the project and its activities in 2016, see p. 21

10,000 gardens in Africa 2,610 total gardens active in 2016 518 10,000 GARDENS PRESIDIA new gardens created in 2016 The Presidia are concrete projects developed with producers to raise the profile of their endangered traditional food products and local areas, to salvage old 35 IN AFRICA production techniques and to save native animal breeds, countries involved and fruit and vegetable varieties. Currently there are over in 2016 500, in 70 countries. Many Presidium producers have Started in 2011 on the initiative of local Slow Food network coordinators adopted narrative labels to provide information about OUR in Kenya, Uganda and Côte d’Ivoire, the African food gardens promote a producers, their farms or businesses, plant varieties or 33 training model of sustainable agriculture, respectful of the environment and its animal breeds used, cultivation, breeding, processing meetings in 2016 equilibrium and the culture of the local communities. techniques, areas of origin, and so on.

To find out more about the project and its activities in 2016, see p. 45 The gardens protect local plant varieties at risk of extinction (many of which PROJECTS 52,200 can join the Ark of Taste), help identify young leaders who can strengthen people Slow Food’s African network, encourage the formation of new food involved communities and convivia and lead to the launch of new Presidia and Earth Markets.

80 In Slow Food gardens, African communities cultivate traditional varieties of agronomists involved vegetables, fruits and culinary and medicinal herbs, reproducing the seeds, using sustainable techniques, valuing the skills of everyone involved, of all social groups and ages. Almost half the gardens are in schools, open-air classrooms with an important educational function that also provide fresh vegetables for school meals. The others are community gardens, whose produce is used primarily to improve everyday diets, with any surplus sold to generate supplementary income. SLOW FOOD CHEFS’ ALLIANCE EARTH MARKETS

Active in 16 countries around the world, the Slow The Earth Markets host small-scale producers who sell Food Chefs’ Alliance is a widespread solidarity network the seasonal local foods they have produced using made up of chefs who have committing to using and sustainable eco-friendly techniques. promoting ingredients produced by the Presidia and communities of local producers. To find out more about the project and its activities in 2016, see p. 65

To find out more about the project and its activities in 2016, see p. 61

20 21 GHANA 2016 Activities In 2016, the Slow Food network regional (transnational) teams were KPEVE MODEL in Africa supported the existing formed to regularly discuss common gardens and created more than 500 themes such as agroecological SCHOOL GARDEN new ones. An important assessment techniques and the awareness- of the project’s environmental, raising campaigns that are run The Kpeve Model school garden is social and economic sustainability together (for example, against GMOs tended by 334 children and young was started this year. Along with the or land grabbing). people aged between 11 and 17. University of Turin, a questionnaire with 58 questions was drawn up During 2016, a “manifesto” was They grow bananas, plantains, taro, and distributed, covering various developed for the project which okra, corn, tomatoes and peppers, as aspects of the gardens, such as the sums up its essential aspects. well as eggplant, sweet potatoes and types of products cultivated, their Translated into French and English, processing (jams, etc.), the number it serves to present the project both yellow melons in certain seasons. of people involved and the type of to new local groups and to those The garden’s produce is mostly used work done with the groups. During outside the Slow Food network who this initial phase, 73 gardens in seven might be interested in collaborating in school meals. countries (Kenya, Rwanda, Tanzania, on the initiative. Thanks to the efforts Burkina Faso, Uganda, Ghana and of the African communities, the Madagascar) were analyzed. The task of geolocalizing the gardens results will be presented during 2017 also continued, making them easily and made available online. visible on the interactive map on the Slow Food Foundation’s website The Slow Food Foundation also www.slowfoodfoundation.com continued the process started in 2015 to strengthen the exchange of experiences between the project’s coordinators, through the organization of training sessions and workshops. Thanks to this work,

22 23 AS OF APRIL 2017 IL CONTRIBUTO SLOW FOOD 287 Convivia in 39 countries PER SOSTENERE UN ORTO 43 Presidia in 18 countries 384 Food communities in 41 countries With a donation of €900, the Slow Food African network 445 Ark of Taste products in 39 countries can create a new food garden. This amount covers the costs of various activities: 2634 food gardens in 35 countries IN AFRICA AFTER (2,610 at the end of 2016) TERRA MADRE 2004 4 Earth Markets in 3 countries Creating a new school or community garden 200 15 Convivia in 5 countries € 3 Presidia in 2 countries Paying local collaborators, buying tools, providing training on agroecology, biodiversity 160 Food communities in 36 countries and local consumption.

Maintenance of existing gardens and network strengthening 300 € Paying local collaborators; training meetings; exchanges of knowledge between communities; organization of local events; participation BEFORE in national and international events and educational, promotional and political initiatives; TERRA MADRE 2004 scholarships for young Africans. 1 Convivia in 1 country Safeguarding biodiversity and developing 3 Presidia in 2 countries the African Ark of Taste € 120 € Mapping in local areas to identify local plant varieties, their inclusion in the international Ark of Taste catalog and promotion through various activities (in the food gardens, with schools, with chefs, etc.).

Coordination and communication 180 € Management of the national and local garden coordinators, technical assistance from agriculture experts, distribution of educational materials, project communication at a local and international level, analysis and evaluation of the results and impact of the project on local communities. TOTAL LEGENDA Convivia from 1 to 5 900 Presidia from 6 to10 € Food communities more than 10 Ark of Taste products Since January 2017, part of the contribution has Gardens gone toward territorial mapping that strengthens the defense of local biodiversity and traditional Earth Markets knowledge.

24 25 SLOW FOOD GARDENS

IN AFRICA 1 6 7 ... are created by a community … are cultivated using ... save water The gardens bring together and value the abilities sustainable methods Once again, an approach based on observation and of all the community members. They recover the creativity is fundamental. Sometimes it only takes Natural remedies based on herbs, flowers or ash Slow Food’s African food gardens follow wisdom of older generations, make the most a gutter, tank or cistern to collect rainwater to resolve are used to combat harmful insects or diseases. the philosophy of good, clean and fair. of the energy and creativity of younger people and seemingly insurmountable problems and avoid more But what does this mean in practice, benefit from the skills of experts. expensive solutions. and what makes them different from other food gardens? Slow Food gardens have 11 essential ingredients. They...

2 3 8 9 ... are based on observation ... don’t need a large amount of space … serve as open-air classrooms ...are useful but also fun Before planting a garden, it is necessary to learn By looking creatively at the space available, it is Food gardens offer an excellent opportunity for Food gardens are a simple and cheap way of to observe and to get to know the terrain, local possible to find somewhere to put a food garden teaching adults and children alike about native plant providing healthy and nutritious food. But even in varieties and water sources. The garden must be in the most unlikely places: on a roof, by the side varieties, promoting a healthy and varied diet and the remotest villages and poorest schools, Slow Food adapted to its surroundings, and local materials of a footpath and so on... explaining how to avoid using chemicals. gardens are also a place for games, celebrations should be used to make the fencing, compost and fun. bins and nursery.

4 5 10 11 ... are havens for biodiversity ... produce their own seeds ...are networked together …come together in a single voice, Slow Food gardens are places for local biodiversity, Seeds are selected and reproduced by the Neighboring gardens exchange seeds, while those offering hope for young people which has adapted to the climate and terrain thanks communities. This means that every year the plants further away exchange ideas and information. A food garden is a drop in the ocean, but if the num- to human selection. These nutritious and hardy varieties become stronger and better suited to the local area, The coordinators meet, write to each other and ber of gardens grows from a hundred to thousands, do not need synthetic fertilizers and pesticides. The and money does not need to be spent on buying collaborate. School gardens in the West are raising they can turn into a single voice, speaking out against gardens are also planted with medicinal plants, culinary packets of seeds. funds for the African gardens. land grabbing, GMOs and intensive agriculture. They herbs and trees like banana, mango and citrus. can represent hope for thousands of young people.

26 27 TANZANIA ARUSHA STINGLESS BEE HONEY SLOW FOOD PRESIDIA The Arusha Stingless Bee Honey Presidium, Tanzania’s first, was The Slow Food established in 2016. This multi-flower Approach in Africa honey has a liquid consistency and a sweet-tart flavor, with citrusy, floral In 2012 the University of Turin studied Slow Food’s strategy in Africa notes. Produced by women from the in order to outline the association’s village of Ngurdoto, it is known for development cooperation model. In the introduction, the study’s authors its medicinal properties and is also wrote: “We start from an initial used as an ingredient in curative consideration: Slow Food is not a creams and ointments. The beekeepers traditional development agency, but with its activities it works also in this manage the Ngurdoto community field, carrying out accompaniment, garden, a member of Slow Food’s support, networking and promotion 10,000 Gardens in Africa network, of rural development in areas in both the global north and south.” where they cultivate plant varieties BENIN at risk of extinction like the kweme What is innovative about Slow oysternut (Ark of Taste). AGBOMASSÉ SÉDO Food’s approach is its starting point, which is not agriculture, but COMMUNITY GARDEN food, from every aspect. Focusing on agricultural development means Eight women work in the Avrankou focusing on production. Focusing together with the communities which path to take: Prioritizing education in schools or developing Presidia? Involving chefs or focusing on family community garden, in the village of on food, on the other hand, means concentrating on people, culture, consumption? Promoting the local market or seeking international sales Agbomassè, in the Sedo quarter of the traditional knowledge. It means channels? Starting with which products? Planting the gardens where? Gbozoumè district in southern Benin. involving farmers, herders and fishers, Growing which crops? but also chefs, students and teachers. Thanks to Slow Food, the women Only knowledge of the local area makes it possible to clear the field from have started to cultivate the garden Everywhere it works, Slow Food induced needs. Without this understanding, the risk is to offer the same following agroecological principles, starts with an understanding of the responses to everyone, providing the communities with what they ask for out of habit or because it has been suggested to them by many previous fertilizing the soil with manure and place and the local community. It identifies a network of interested development projects. This is the case, for example, of the many wells, built organic waste (like fruit peelings) people and begins mapping the hurriedly and often abandoned equally quickly. Sometimes they are truly and using sustainable techniques local agrobiodiversity (such as necessary, but before building a well and buying a pump that needs fuel and plant varieties, animal breeds, food maintenance there are many other things that can be done: choosing the like mulching, crop rotation and products, farming and fishing best-suited plots, cultivating hardy varieties in the correct season, collecting intercropping. Natural products like techniques, traditional recipes). rainwater, using drip irrigation systems, protecting the earth with mulch, ashes are used to keep pests away. Only after this phase is it possible to planting shade trees to conserve the soil’s natural humidity. The same goes choose how to proceed, deciding for seeds. Often communities are given packets of hybrid seeds instead of

28 29 starting from the knowledge of women, who are perfectly able to select the best seeds and those best adapted to their local area, and to preserve and reproduce them.

Starting from an understanding of the local area and from dialog means avoiding careless errors and following a path that, while not perfect and not fast, 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 centrality 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 University 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 funding, many young people from Africa, identified in collaboration with the local BURKINA FASO Slow Food network and selected by the university based on their CVs and the entrance test, can benefit from scholarships and attend undergraduate and N’YERI LITTLE MILLET postgraduate courses at the University of Gastronomic Sciences (UNISG). ARK OF TASTE PRODUCT John Kariuki, Samson Kiiru Ngugi and Eunice Njoroge (Kenya), Roba Bulga Jilo and Gololcha Balli Gobena (Ethiopia), Themba Chauke (South Africa), Philip Little millet is a staple in the Amoah (Ghana) and John Wanju (Uganda) are some of the young people Burkinabé diet. Known locally as who have studied at UNISG. As well as studying in Pollenzo they also travelled n’yiéri, the grains, arranged on a cob, to visit Italian and international food producers, Presidia, Earth Markets and food communities, before returning to their home countries after graduation are smaller and lighter in color than to work on Slow Food projects there. Some of them have chosen to intern those of traditional millet, and the at the Slow Food Foundation offices at the same time as studying. In 2016, variety is also less sugary and floury. for example, four African students (John Wanju, Faith Njoroge, Lucy Njuguna and Duncan Oketch) were working with the Slow Food Foundation, helping It is cultivated particularly in to organize and manage the African stands at Terra Madre Salone del Gusto Burkina Faso because the growing or participating in meetings and conferences to promote the African food cycle is quite short (75 days) which gardens project. During 2016, the Slow Food Foundation invested €70,000 in scholarships for two female students from Tanzania and Uganda and three allows it to survive dry spells. male students from Kenya and Senegal. The historic production area is in eastern Burkina Faso (Diapaga, Tansarga, Kotchari and Logbou), and the fields are usually 2 hectares

The University of Gastronomic Sciences (UNISG) in size. It is mainly grown for home was founded in 2004 in Pollenzo, Italy, by the Slow Food consumption, so as to have some food association in collaboration with the Regions of Piedmont available during periods in which and Emilia-Romagna. Today it is an international center for education and research, supporting everyone who the more important crops (like corn is working towards a renewed agriculture, the and wheat) still are not ready to be preservation of biodiversity and an organic relationship harvested. There are many traditional between gastronomy and agricultural sciences. recipes that use the millet as a main ingredient, such as koala-boala (millet sticks) and nitchagni (a sweet made Find out more: www.unisg.it with honey).

30 31 UGANDA JOHN WANYU THE COUNTRY’S FIRST GASTRONOME 3,950 Aged 25, John Wanyu proudly products on board calls himself the first Ugandan the ark in 2016 THE ARK gastronomist. After graduating in 2016 with a thesis on the biodiversity 1,164 new products joined of Uganda, he is now one of the the ark in 2016 coordinators of Slow Food activities in OF TASTE his country. He is the coordinator of 141 the Teso Kyere Finger Millet Varieties countries involved in the project Presidium and the Chefs’ Alliance in The Ark of Taste is Slow Food’s main project for identifying food biodiversity at Uganda and is also responsible for the risk of extinction. It is an online catalog with thousands of entries that reflect local network’s communication. 19 the world’s food diversity (fruits, vegetables and livestock breeds, but also national food products like cheeses, honeys, breads and cured meats), and represents commissions an invitation to everyone to get to know these foods, to rediscover and protect them and to bring them to the table.

100 Every Ark product description (found on the website experts around the world www.fondazioneslowfood.com/en/what-we-do/the-ark-of-taste/) is the collaborating on result of nominations from the communities that preserve these products, product selection researchers or members of the Slow Food movement from around the world. Once it has received a nomination, the Slow Food Foundation 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.

2016 Activities

A total of 2,173 new nominations were received in 2016. After being verified and discussed by the national Ark commissions (in countries where these exist), 1,164 products joined the Ark of Taste and their descriptions were published online. The ten countries with the highest number of products were France (172), Brazil (76), Peru (74), China (44), Mexico (39), United States (38), United Kingdom (36), South Africa (30), Australia (29) and Chile (28). Throughout the year, nominations also arrived from seven new countries (Zambia, Gambia, Central African Republic, Israel, Luxembourg, Jordan and Kosovo), a sign of growing international interest in the project.

A collaboration was started with the French Relais & Châteaux association to encourage chefs to nominate Ark products and use them

32 33 in their menus. Thanks to this campaign, 199 nominations arrived from 46 chefs in 11 countries. Collaboration also developed further with the New Rural Reconstruction Movement in China, a network of organizations that unites experts, agriculturalists, universities and agricultural producers who are guardians of biodiversity and want to give a new boost to rural areas, preserving the country’s rich heritage of food biodiversity. This alliance led to the nomination of around 100 Chinese products, of which 47 have so far joined the Ark.

During 2016, the Ark of Taste section of the Slow Food Foundation website was completely overhauled. The descriptions of the products were enhanced by photos, videos and informational banners about the products. The publication of the nomination form in its original language was also included. The products were geolocalized and can now be visualized thanks to an interactive map that can be searched by country or product type.

Criteria for Nominating Ark Products SOUTH KOREA • Products must be edible and may include: domestic species (plant TAEAN DISTILLED SALT varieties, ecotypes, indigenous animal breeds and populations), wild species (only if tied to methods of harvesting, processing and traditional ARK OF TASTE PRODUCT uses) and processed products. In Korea, before the introduction of • Products must be of distinctive quality in terms of taste. “Taste quality,” bay salt (made through evaporation), in this context, is defined in the context of local traditions and uses. a distilled salt was made by heating • Products must be linked to a specific area, to the memory and identity of a group and to local traditions. seawater for a very long time. At the • Products must be produced in limited quantities. Seonunsa temple in southwestern • Products must be at risk of extinction. South Korea, an old legend tells how the founding monk taught the Criteria are interpreted and applied based on the specific local situation of the distillation technique to the local product, always respecting the cultural, social, geographical, economic and political differences of the communities who preserve the products. people, who starting providing the Products are identified thanks to national Ark commissions in 19 countries: temple with salt. This tradition Austria, Brazil, Canada, Chile, Cuba, Ecuador, Finland, France, Germany, Japan, Italy, Norway, the Netherlands, Poland, South Korea, Sweden, Switzerland, the continues today, and twice a year a United Kingdom and the United States. festival is held during which distilled The national commissions work in their respective countries to monitor salt is donated to the temple. 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.fondazioneslowfood.com/en

34 The Ark of Taste and the University of Gastronomic Sciences The Ark of Taste represents the first project in the world with the aim of documenting gastronomic biodiversity at risk of extinction. Since January 2016, the University of Gastronomic Sciences in Pollenzo has Thanks to the tireless work of Slow Food and the Terra Madre included research on the food biodiversity protected by the Ark of Taste in its network, the Ark is not just an extraordinary arena for research program. ethnobiological research and the trans-cultural comparison of The university’s courses allow the students to meet many producers from gastronomic practices, but has also been transformed into a platform the Slow Food network and get a first-hand view of the production process for bringing local and indigenous communities into dialog with the and techniques. As they study, they work on identifying products at risk of extinction and gathering information, interviewing producers and chefs. academic world. Students can earn university credits for participating in this activity. The result of all this is the constant construction of good practices of gastronomic and economic sustainability, and most importantly Thanks to the work of the University of Gastronomic Sciences students, over 200 products joined the Ark in 2016. spaces of inclusion and social cohesion and dynamic biodiversity conservation.

Andrea Pieroni Professor of Food Biodiversity Sciences, Ethnobotany and Ethnobiology University of Gastronomic Sciences

36

THE ARK OF TASTE

IN THE WORLD 4,396 PRODUCTS 1

15 10 10 28 10 2 86 6 3 33 8 1 64 55 2 2 144 29 4 2 40 1 2 4 1 COUNTRIES 94 43 11 2 34 1 12 33 1 51 2 2 648 3 5 35 320 20 146 24 1 31 59 1 4 55 3 11 5 11 14 14 4 2 1 4 25 2 2 1 5 3 15 1 45 10 101 2 2 2 1 2 3 7 1 1 5 1 11 1 2 1 1 1 4 5 13 1 1 5 2 1 1 43 3 4 6 4 22 4 1 3 4 10 68 19 2 1 7 46 25 3 7 37 18

29 57 7 3 3 3 2 4 9 2 2 2 24 1 22 22 118 7

2

38 39

THE ARK OF TASTE FROM 2012 TO 2015: THE ARK OF TASTE FROM 2013 TO 2015: PRODUCTS COUNTRIES

5000 1,087 1,492 2,153 2,786 3,950 Asia and Oceania Europe Asia and Oceania Europe Asia and Oceania Europe 2015 19% 31% 12,5% 55,3% 13% 51% 4000

3000

2500 2015 2014 2000 2014 2015 2016

1500

1000

500 Africa Africa Africa 22% Americas 8,9% Americas 10% Americas 2014 2015 0 28% 23,3% 26% 2016 2012 2013 2014 2015 2016

BRAZIL 2016 JABUTICABA 2014 ARK OF TASTE PRODUCT Jabuticaba is a tree from the USA Myrciaria cauliflora species (myrtle SCIO KOLACE family) whose properties have been ARK OF TASTE PRODUCT known for more than 400 years. Originally from Brazil’s Atlantic Of Czechoslovakian origin, kolace, Forest, it is also found in other South a sweet bread made with fresh yeast, 2016 American countries. It has medium was brought by Czech settlers to dimensions, and can reach up to 9 different communities in the West meters in height. Flowers and fruits and Midwest of the United States in (called jabuticabeira and similar the late 19th century. It is made from to small grapes) grow directly out of a sweetened yeast dough enriched with the trunk and branches. The fruits eggs, milk, and shortening (butter, are consumed fresh, turned into lard or vegetable shortening) and traditional jabuticaba jelly or used to filled with ground, sweetened poppy make wine, liqueurs and cordials. seeds or plum or apricot jam.

40 41

THE 1,164 PRODUCTS THAT JOINED THE ARK OF TASTE IN 2016 6 3 Vinegar Seaweed

3 4 50 55 Cacao Coffee Cereals Distilled, Fermented and flours musts and drinks

51 69 80 258 Cakes, pastries Spices, wild herbs Milk and Fruit and sweets and condiments milk products

9 12 52 24 Mushrooms Insects Legumes Honey

8 137 47 2 SCOTLAND (UK) Oil Vegetables Bread and Pasta SHETLAND GOOSE Vegetable preserves baked goods ARK OF TASTE PRODUCT The native goose of the Shetland Islands is a domestic bird descended from the Greylag wild goose. The geese 64 151 9 39 are appreciated for their hardiness Fish Breeds Salt Cured meats and ability to live outdoors, and for and meat products their good production of eggs, meat and down. The gander is always white with gold down and the goose is always grey and white pied with 12 13 6 grey-gold down. Tea and infusions Wines and Miscellaneous grape varietals 42 43 514 total Presidia active in 2016 45 THE SLOW FOOD Presidia started in 2016 68 PRESIDIA countries involved

Slow Food Presidia are local projects to save artisanal foods, native breeds and 19 plant varieties, traditional farming and fishing techniques, ecosystems and new countries rural landscapes at risk of extinction. 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 the local area. They are concrete and virtuous examples of a sustainable type of agriculture based on quality, animal welfare, sustainability, respect for the SOUTH AFRICA environment, links to the land and consumer health and pleasure. UMQOMBOTHI BEER Slow Food supports producers by organizing training events and experience exchanges, promoting their products by telling stories (about the producers, ARK OF TASTE PRODUCT their knowledge, the land and production methods) and, thanks to its network, brings together producers and consumers through events, the Umqombothi, the 4,000th product to involvement of chefs and support for direct sales channels like farmers’ join the Ark of Taste, is a traditional markets and community-supported agriculture initiatives. beer brewed by the Xhosa people from The Presidia project was started in 1999. After cataloging the first few a mixture of maize meal, crushed hundred endangered products with the Ark of Taste project, Slow Food took corn and sorghum malt, water and a 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 yeast traditionally obtained from the years, the Presidia project has become one of the most effective tools for fleshy root of the moerwortel plant putting Slow Food’s agriculture and biodiversity policies into practice. In 2008, (Glia gummifera). The beer is opaque 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, and light tan in color. It has a thick, protect and promote Italian Presidia products. “Presidio Slow Food” is now a creamy, gritty consistency from the registered brand with its own logo and regulations that producers must agree maize, and is known for having a to follow. In subsequent years, the brand was authorized for use on products from the global south which are regularly processed in Italy, such as cacao heavy and distinctly sour aroma. and coffee and for Swiss Presidia.

44 45 What Does a Slow Food Several other countries—including the Netherlands, France, Argentina Presidium Protect? and Brazil—have since applied to use the “Slow Food Presidium” • A traditional product at risk of extinction (an Ark of Taste product) branding. Slow Food is responsible for evaluating each individual case • A traditional fishing, farming or food processing technique at risk of and approving use of the brand extinction whenever Presidia producers • A rural landscape or ecosystem at risk of extinction jointly sign a shared production protocol and are able to monitor its Two conditions must be met before a Presidium can be started: application through the collective • Environmental sustainability (the “clean” element: respect for soil fertility work of the producers themselves and water systems, not using synthetic chemicals, maintaining traditional and the local Slow Food network. 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 2016 Activities to collaborate and work together to decide on production rules and promotion, perhaps joining together in collective associations). The Presidia project continues to grow around the world. During 2016, the Tlaola Serrano Chili Pepper Presidium in Mexico became the 500th Presidium to be established. How is a Presidium Set Up?

A total of 45 new Presidia were • It is necessary to fill out a Presidium nomination form (providing some launched in 2016. New Presidia were general information about the production chain and a list of producers), started in Austria (3), Belgium (2), share it with local Slow Food organizations and send it to the Slow Food Brazil (1), Bulgaria (1), Canada (1), Foundation. Colombia (1), the Czech Republic (1), • If the nomination is valid and complete, the next step involves visiting the Indonesia (3), Italy (17), Macedonia MEXICO local coordinators and interested producers in order to get a clear picture of (1), Mexico (6), Peru (1), Romania (1), the situation and identify the project’s potential and possible problems. South Africa (1), Tanzania (1), Uganda YUCATÁN PENINSULA • Having met and involved all the producers, it is then possible to begin (3) and the United Kingdom (1). drafting production protocols, following the guidelines and using the PUMPKIN SEEDS questionnaires that the Slow Food Foundation has prepared for different On the request of Joe Schneider, the SLOW FOOD PRESIDIUM product categories. last producer of raw-milk Stilton • Together with the producers, the Presidium’s name (very important, as it cheese remaining in the United There are two types of pumpkin grown reflects the historic identity) and production area must be established. Kingdom, a petition was launched to ask for a change in the regulations in Yucatán, with different-sized seeds. of the PDO (which demands The pumpkin with small seeds is pasteurization) and to allow the picked when still green between July use of the name Stilton when the and October or when ripe, between What Does a Presidium Do? cheese is made using the traditional technique (i.e. with raw milk). A total November and December. The unripe • Organizes training activities to improve product quality and the of 6,411 signatures were collected fruit is used in many traditional recipes. and presented in June to the sustainability of the production chain, sharpens the producers’ sensory skills, Stilton Cheese Makers’ Association, The large-seeded pumpkin is picked helps create associations between the producers involved and develop the British Minister of State for when unripe between July and August or eco-friendly packaging. • Promotes and supports the products and their local areas, showcasing Agriculture and Food (Department of when it ripens, between September and Environment, Food and Rural Affairs) them during events (like the Salone del Gusto and Terra Madre, Cheese and and the European Commission’s October. The ripe fruit has fibrous flesh Slow Fish in Italy, or AsioGusto in South Korea) promoting them to chefs DG Agriculture. Thanks to the work and is used to feed animals, but the seeds (through the Slow Food Chefs’ Alliance project) and encouraging forms of of the Slow Food Foundation, Joe direct sales (through community-supported agriculture initiatives or Earth Schneider was able to meet with an are highly valued. Toasted and shelled, Markets). EU official and was contacted by the then are used in many traditional • Communicates, telling the story of the products, producers and their local areas consortium. recipes like pipián, a sauce for meat, through all of the Slow Food Foundation’s communication channels: websites, or papadzules, corn tortillas covered in e-newsletters, publications, videos, photo exhibitions, press releases, etc. pumpkin-seed sauce. Six Presidia were • 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 started in Mexico in 2016. retailers, experts (agronomists, veterinarians, etc.), universities, journalists and consumers. 46 47 Measuring Presidia Sustainability

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 straightforward 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, affineurs and chefs, a lack of institutional backing and insufficient promotion and support. It is equally difficult 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 absolute 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 analyzing 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. Three fundamental pillars define the concept of sustainability: SICILY, ITALY • Social sustainability: The ability to provide access to services considered to be fundamental (security, health, education) and conditions of well- ISPICA SESAME being (enjoyment, happiness, sociability) in equal measure within communities. SLOW FOOD PRESIDIUM • Environmental sustainability: The ability to maintain the quality and the The Ispica variety of sesame was renewability of natural resources over time, to preserve biodiversity and to guarantee the integrity of ecosystems. selected two centuries ago by the local • Economic sustainability: The ability to generate income and employment farmers and has a small, amber seed over time and to achieve eco-efficiency, in other words the rational use of with an intense flavor. available resources and a reduction in the use of non-renewable resources. Sesame seeds are an important Recent research findings on the influence of agriculture on the environment, ingredient in Sicilian tradition, particularly relating to the consequences of certain agricultural practices, like found in various breads, cookies and soil erosion and biodiversity depletion, were taken into consideration when main dishes. Ispica sesame is used developing a method for monitoring the sustainability of Slow Food Presidia. These studies measured the environmental impact of the agricultural sector in particular to prepare cobaita through indicators able to quantify the level of sustainability. (also known locally as giuggiulena), a special-occasion nougat made 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 reference from honey, sugar and sesame seeds, parameter for making a decision. Furthermore, thanks to a multidisciplinary sometimes with the addition of citrus approach, evaluation models developed by the social and economic sciences were also taken into consideration. peel and almonds.

48 49 The analysis of each Presidium is based on more than 50 indicators (52 for The evaluation and monitoring of the plants, 51 for animal breeds and 54 for food products), a sufficiently high economic, environmental and socio- number to reflect the complexity of the Presidium system, but at the same time cultural sustainability of the Presidia still easy to apply. was embarked upon in 2012 and in the years since then have become a The initial hypothesis of the study maintains that it is possible to quantify fundamental tool for assessing the the indicators of a complex agricultural system (the Presidium) through the effectiveness of projects and the assignment of a numerical score, to weight this score and then bring all of impact of their activities, both for the this information together to come up with an overall sustainability score for Slow Food Foundation and for single each Presidium. A questionnaire based on Slow Food’s principles (developed Presidium leaders. in the production protocols of each Presidium) is submitted to the project coordinators when the Presidium is started, to capture the situation in the Work continues every year with initial stages (time T0), and then again, at least two or three years later, in order the drawing up of questionnaires for new supply chains (this was the to understand its evolution over time (time T1, T2, T3 and so on). INTERNATIONAL case recently for honey, coffee and The questionnaire is divided into three scales: fishing) and data collection. The • The socio-cultural scale takes the intrinsic characteristics of the product crucial data for evaluation of the into consideration, as well as the opportunities to create and develop sustainability of a given supply chain relations both inside and outside the community. are established in the most minute detail with producers, technicians CAMPAIGNS AND THE • The agri-environmental scale analyzes the ability of the Presidium and experts, and questions are system to be a model for good practices for the maintenance and formulated accordingly. management of non-renewable resources. The questionnaires are then tested • The economic scale evaluates the impact of the Presidium on in the field to achieve the maximum development and the efficiency of systems refined over the years. level of precision and effectiveness. SLOW FOOD PRESIDIA Each sustainability scale has a maximum score of 100. A hundred Presidia have been The Presidia are concrete examples of Slow Food’s food and food production philosophy, Each indicator has a minimum score of 0 and a maximum of 10. assessed to date (for each the situation was analyzed at the T0 For each of the three sustainability scales, the score for each individual stage, before the birth of the project, making them effective tools for exemplifying and publicizing the main issues of Presidium is calculated by adding together the values for each single and at the T1 stage, two or three the association’s awareness-raising campaigns. indicator. Each scale is independent and not cumulative so, for example, a low years later). The data collected led score on the agri-environmental scale cannot be compensated by a higher to the publication of two research The cheese Presidia protect traditional, raw-milk dairy products and marginal score on the socio-cultural scale. The sum of these three scores (one for each studies (available online on the mountain areas. They are the stars of the Slow Cheese campaign, which defends scale) gives a final single score and an overall evaluation of the Presidium. Slow Food Foundation site, in Italian raw milk and promotes artisanal dairy products, not cheeses that have been and in English), one on Presidia in standardized by the use of commercial starter cultures. The campaign protects Europe, the other on Presidia in mountain cheeses, pastures, dairies and rural economies. Every two years Slow mountain areas. The Slow Food Food organizes Cheese, an event that showcases the campaign and all the dairy Foundation organizes regular courses Presidia. for Presidium operators, Slow Food personnel and producers to teach The fish and seafood Presidiahelp preserve marine resources and traditional them to process the questionnaires. fishing techniques, making them virtuous examples for the international Slow Fish campaign, which promotes respect for marine ecosystems and During 2016 questionnaires were the responsible collective management of fishery resources by fishing developed for four new categories: communities. Every two years Slow Food organizes the Slow Fish event, bees and honey, coffee, fish and which showcases the campaign and serves as a meeting point for fish and cacao. Additionally, funding from seafood Presidia and communities IFAD has made it possible to analyze the starting situation of five new In contrast to industrial farms, the Presidia for breeds and animal products use Presidia: Tucuman Goat Cheese sustainable practices and are concerned about animal welfare. Production (Argentina), Lluta Red Cheese (Peru), protocols, for instance, ban mutilations and establish the minimum space Sâo Tomé and Principe Robusta that must be available to each animal. These Presidia are pilot projects within Coffee, Sierra Nevada de Santa Marta a more general strategy to reduce the consumption of meat from intensive Porcelana Cacao (Colombia) and farms and to positively influence European policies onanimal welfare. Caatinga Mandaçaia Bee Honey (Brazil). 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 specific ecosystems (sometimes promoting them 50 51 THE SILENT CANADA OKANAGAN SOCKEYE SALMON SLOW FOOD PRESIDIUM REVOLUTION A food of great importance for the Sylix population, Nytixtix sockeye salmon live in the waters of the Okanagan River OF THE and its tributaries. But in the early 1930s, International Water Agreements led to the construction of hydroelectric developments, preventing fish movements NARRATIVE LABEL and therefore the migration of the sockeye salmon, which subsequently risked extinction. With the support of their Chemical and physical analyses of a food product are not sufficient to judge elders and sacred teachings, all seven its quality, and nor is tasting it. Any technical approach cannot take into account everything that lies behind a food—origin, history, processing Okanagan Nations member communities technique—and does not allow the consumer to understand if it has been and the Colville Confederated Tribes produced with respect for the environment or social justice. Thanks to a have been working to allow the return of narrative, on the other hand, consumers can become more aware, and the product itself acquires a higher competitive value, based on a genuine the salmon, creating passageways around difference from the mass of products with labels that provide only superficial the dams, recreating habitats along the information. rivers and managing the flows of water This is why Presidia packaging is labeled not only with the legally required in partnership with the local water information, but also a narrative label, an additional label that provides authorities. specific 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. through rare mono-floral varieties, such as mountain rhododendron honey), The label then includes different sections depending on the product type. but also types of bee at risk of extinction and, in some regions of the world, For plant-based products, like fruits and vegetables, the label describes the traditional beekeeping practices (such as the techniques based on the used variety’s characteristics and the cultivation, fertilization, plant protection, of kafò in Africa). Alongside the promotion of these Presidia, Slow Food is also weeding and irrigation techniques. For cheeses, information is provided on continuing with a campaign against the use of pesticides in agriculture and the livestock farming method and diet, the surface area and type of pasture, particularly neonicotinoids (the main cause of the bee die-offs that started how the milk is processed and aging times. The label for wines includes in 2007). details about vineyard management and the work done in the winery.

In 2016, 20 narrative labels were produced for a total of 15 new Presidia and Numerous Slow Food Presidia involve indigenous communities and represent a wider campaign run by Slow Food and Terra Madre in defense of the rights over 80 labels were updated for five existing Presidia (the narrative labels are and cultures of indigenous peoples. In November 2015 the Terra Madre different for each individual producer, even within the same Presidium). Indigenous network met in Meghalaya, India.

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 53

PRESIDIA PRODUCERS PER CONTINENT

Africa 4172 Europe IN THE WORLD 3,587

2016 2 5 2 3 Americas Asia and Oceania 9,218 893 1 3 11 1 5 2 4 1 7 1 3 24 22 2 1 1 5 2 5 6 1 10 1 1 275 3 1 4 1 1 2 1 1

4 2 11 2 1 2 1 2 1 1 2 2 1 6

4 1 5 1 7 1 3 514 6 10 PROJECTS 1 2

3 1 4 3 68 COUNTRIES

54 55 Life and the Life began drying its “Valore al Territorio” Line products in the 1960s, gradually transforming into The Sacchi family business, Life, a business able to export based in Sommariva Perno (Cuneo, Piedmont) sells dried fruit and nuts around the world without from all over the world. But the family ever losing the link with the is also committed to promoting the biodiversity of their local area local area and local values. A NETWORK OF and local producers. Together with The collaboration with the the Slow Food Foundation, they Slow Food Foundation for have created the “Valore al Territorio” (“valuing the territory”) line, which Biodiversity came about Life is using to select and promote very naturally. Certainly SOLIDARITY LINKING locally, sustainably and organically produced products like Madernassa the geographical proximity pears and PGI Piedmont hazelnuts. and the shared philosophy helped, which for Life was ITALIAN ARTISANS translated into the line of high-quality Italian products, called Valore al Territorio. With this line, AND PRESIDIA IN we are making ourselves available to the producers, ensuring the sale of the product for a fair price THE GLOBAL SOUTH and encouraging a greater control of the supply chain and a reduction in CO The Slow Food Foundation for Biodiversity has brought together the 2 uniqueness of Presidia from the global south (for products like cacao, coffee, consumption. kola nuts and vanilla) with the skill of some of Italy’s greatest food artisans: Teo The collaboration with Musso (Baladin beer and sodas), Alberto Marchetti (ice cream), Guido Gobino (chocolate), Pasticceria Fraccaro (panettone) and many others. This network the Slow Food Foundation of solidarity allows the producers to improve the quality of their products and represents an essential their earnings, and the artisans to offer high-quality products and highlight element to us, part of an the origin of their ingredients. ever-developing journey. 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 Davide Maria Sacchi packaging (using biodegradable or completely recyclable materials, no glue Life 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 final products is donated to the Slow Food Foundation and used to fund the Presidia. 56 57 Alberto Marchetti and the Compagnia Gelatieri

In 2015, Alberto Marchetti, a long-time Slow Food Foundation supporter, started the Compagnia Gelatieri, along with colleagues Andrea Soban and Paolo Brunelli. The objective is to promote quality artisanal gelato, moving towards the creation of a production protocol. At Terra Madre Salone del Gusto, A Brand for Italian-Roasted the Compagnia Gelatieri organized the Via del Gelato.

Presidia Coffee The following roasters produce coffee with the How many people know what a coffee plant looks like, or where their daily For many years, together cup comes from? How many know anything about the lives of the coffee “Presidio Slow Food” brand with the Slow Food growers or if they make enough money to have a decent life? How many Boutic Caffè, Turin, Piedmont Foundation for Biodiversity, have the chance to try unique coffees, able to express the characteristics of a local area and the skill of their producers? Caffè Alberto, Caselle Torinese, I have been working to offer Piedmont a slow gelato: good, clean To increase awareness about these issues, coffee culture and where the beans Caffè Caroli, Martina Franca, Puglia Caffè Corsini, Badia al Pino, Tuscany and fair. Good because come from, the Slow Food Foundation for Biodiversity has started working with producers in the global south, establishing Presidia in coffee-growing Caffè San Domenico, Sant’Antonino I always choose good zones in Africa and Latin America, and has created a brand for coffee that di Susa, Piedmont ingredients, selected with involves a number of roasters and a specially formed tasting commission. Granonero, Ostuni, Puglia L’Albero del Caffè, Anzola nell’Emilia, care and attention from The Italian roasters who belong to the project must respect a series of rules that Lombardy the best producers. Clean guarantee quality and transparency along the production chain. They can then L’Art Caffè Torrefazione, Fornovo because I only use natural use the “Presidio Slow Food®” brand on their packaging, giving consumers the S. Giovanni, Lombardy chance to recognize and buy good, clean and fair coffee. The Presidia coffees Lady Cafè, San Secondo Parmense, ingredients, not many, are imported to Italy by the social enterprise Equoqui, based in Alba, in the Emilia Romagna simple and always listed. province of Cuneo. Lavazza, Turin, Piedmont For more information: [email protected] Le piantagioni del caffè, Livorno, Fair because the choices I Tuscany make and the production Mokador, Faenza, Emilia Romagna methods used take into Pausa Cafè Cooperativa Sociale, Turin, Piedmont account the protection of Perfero Caffè, Altidona, Marche biodiversity and micro- COFFEE PRESIDIA Torrefazione Piansa, Bagno a Ripoli, enterprises, with respect for Tuscany Trinci Torrefazione Artigiana di people and nature. I would Caffè e Cacao, Cascine di Buti, Tuscany like to see consumers become increasingly aware and gain the skills necessary to judge a good artisanal gelato, to distinguish it from the semi-industrial products that all too often are sold in gelaterias. The list of ingredients, for example, is essential for consumers to understand what kind of gelato they’re buying, but still only a few read it.

Alberto Marchetti 58 59 SÃO TOMÉ AND PRÍNCIPE ROBUSTA COFFEE SLOW FOOD PRESIDIUM The coffee type best suited to the environment of the fairly flat São Tomé and Príncipe islands is robusta (Coffea canephora). The varieties cultivated here have never been described and catalogued, and their origins are uncertain. It is likely 700 they were introduced by the slaves chefs in the slow food alliance in 2016 who came from Angola and Uganda to work on the Portuguese colonists’ 15 THE SLOW FOOD plantations. If processed carefully, countries involved São Tomé and Príncipe coffee can in the project be excellent, rich in caffeine, neither aggressive nor woody, fragrant with 9 CHEFS’ ALLIANCE new countries a balanced, soft flavor and a very in 2016 delicate bitter note. The Slow Food Chefs’ Alliance currently unites over 700 chefs who cook at restaurants, osterias, bistros, street food stands and pizzerias in Albania, Argentina, Belgium, Brazil, Canada, Ecuador, France, Germany, India, Italy, Kenya, Mexico, Morocco, the Netherlands and Uganda. The chefs commit to using products from the Presidia, the Ark of Taste and local food-producing communities on a daily basis. They also pledge to list the names of the UGANDAN COFFEE: supplying producers on the menu, giving prominence and visibility to their work. Most importantly, the Alliance is a growing network: The chefs travel, MANY VARIETIES TO meet, take part in Slow Food events, cook together, visit their local producers DISCOVER AND A FESTIVAL and forge relationships of friendship and solidarity. FOR TRYING THEM 2016 Activities Uganda is Africa’s second-biggest coffee producer after Ethiopia. Not far During 2016, the Alliance was launched in nine new countries Brazil, Argentina, Ecuador, Kenya, Uganda, India, Belgium, France and Germany from the shores of Lake Victoria, at and involved a total of over 700 chefs. an altitude of 1,200 meters above sea level, two ancient varieties of robusta On June 4 and 5, an event was held in Brussels to launch the Slow Food Chefs’ Alliance in Belgium. On the same days, the chefs of the new network (Kisansa and Nganga) are cultivated organized tastings and ran a stand at the Organic Week event in Brussels. under shade trees such as banana. Coffee has a strong symbolic value in the local culture, and the cherries are not only roasted but consumed fresh, in soups, or simply chewed for their stimulating properties.

60 61 THE ALLIANCE IN THE WORLD

FRANCE XAVIER HAMON OWNER OF RESTAURANT LE COMPTOIR DU THÉÂTRE (FRANCE) I joined the Slow Food Chefs’ Alliance to create a community of activist chefs, passionate about rural culture, united in favor of the Ark of Taste and the Presidia, with whom one can talk about the roots of our craft. Talking about cooking actually means talking about agriculture and culture too.

ARGENTINA PERLA HERRO OWNER OF THE RESTAURANT ALIMENTOS CON ARTE - PERLA HERRO CATERING (ARGENTINA) The Slow Food Chefs’ Alliance has spread across South America and in particular in our country, Argentina, which has an incredible biodiversity, from the glaciers of Patagonia to the peaks of the Andes. We want to promote our food communities and give space to the smallest producers, for whom it is harder to shine. We want to get to know their work and their culture in order to involve them in Slow Food’s projects and promote the products of local biodiversity. A Slow Food Alliance chef does much more than stay behind the stove! 62 63 57 earth markets active in 2016 13 EARTH earth markets launched in 2016 17 MARKETS countries involved

The products sold at Earth Markets must meet high quality standards that 1,444 reflect Slow Food’s principles. They aregood , because they must be artisanal, producers involved 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 KENYA profitable for producers.

CHARLES WAWERU MUNDIA The collectively managed Earth Markets are not just for shopping, but OWNER OF THE RESTAURANT ORGANIC also serve as taste education spaces, meeting places and venues for many SLOW FOOD different events. I personally promote the value of 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 my country’s biodiversity and use the “Earth Market” name. local products. I also coordinate the activities of the Karure community food garden, to encourage the 2016 Activities community to produce their own food In 2016, the network of Earth Markets grew around the world. Thirteen new in a sustainable way, giving priority markets joined the network, in Chile, Italy, Latvia, Spain, Turkey and Uganda. to traditional crops. I regularly For each one, a description was published online in Italian and English. buy the produce from the Karure The third Gigi Frassanito Prize was awarded at Terra Madre Salone del Gusto, this year to the Chilean Earth Market of Coquimbo and La Serena. Chile was community garden, because I know one of the most active countries in 2016, launching four new Earth Markets, that it is grown sustainably. The local and in November it hosted a meeting of the South American network. authorities are also very interested in this type of agriculture and activity and they have started to highlight the importance of initiatives like ours.

64 65 LATVIA STRAUPE EARTH MARKET Started in 2008, the Straupe farmers’ market follows an atypical model. Usually farmers sell their produce in the city, but here the situation is reversed and it is the city dwellers who flock to the small village of Straupe to buy from the farmers who organize the market every first and third Sunday of the month. At the market, they can find bread baked in hundred-year-old ovens, incredibly fresh cheeses made from milk milked CHILE the same morning as the market, fresh seasonal vegetables, smoked pork and COQUIMBO AND LA SERENA artisanal blood sausage, fresh mutton, ITINERANT EARTH MARKET local cakes and pastries, wine made from berries or lilac, rhubarb, plum – “ECOFERIA” cider and toasted hemp seeds. Thanks to the support of the Ford Foundation, 23 producers, mostly women, come from all over the region to sell their products in the Coquimbo and La Serena municipalities, at what is effectively a mobile Earth Market. The market opens to the notes of the tarka, a traditional flute, and is held three times a month. It is held in Coquimbo on the first Saturday of every month, and in La Serena on the first and third Friday of the month. Visitors can buy fruit, vegetables, eggs, bread and other baked goods, goat’s cheeses and other raw-milk cheeses, preserves, beer, medicinal herbs, honey and other bee products, natural cosmetics and even books about gastronomy or agriculture.

66 UGANDA MUKONO–WAKISO EARTH MARKET This is Uganda’s first Earth Market. On every other Friday, 43 producers sell sweet potatoes, eggplant, tubers of all types, coffee, bananas, honey and cacao beans as well as plants, precious local seeds and locally made crafts. Presidia COMMUNICATION and Ark of Taste products like the Balugu yam are easy to find. The Slow Food Youth Network All Slow Food Foundation projects have an important cultural value, and collects unsold produce to cook and serve communication, promotion and educational activities are essential to their success. By communicating its activities and projects, the Slow Food to the public and organizes visits to various Foundation is giving a voice to small-scale producers around the world, farming communities. 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, food production techniques, packaging and food safety.

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

68 69

Slow Food Foundation Projects at Terra Madre Salone del Gusto 2016

The international Terra Madre Salone A few significant numbers can paint a picture of the role del Gusto was held in September the Slow Food Foundation’s projects played at the event. 2016, outdoors, in some of the most beautiful locations around the city of Turin. It brought a range of issues linked to food to the attention of the new product nominations for the Ark of Taste general public, relating to everything 900 from Terra Madre delegates from production to distribution to consumption. For its 20th anniversary edition, the event also changed its different postcards (in Italian and English) name, bringing Terra Madre to the to illustrate the Slow Food Presidia foreground to highlight the centrality 291 and other Slow Food Foundation projects of the food communities and the starring role that is increasingly given to the people who grow and produce our food around the world. 258 stands dedicated to the Slow Food Presidia

Main Communication Tools Alliance chefs from 31 countries invited 110 as Terra Madre delegates

in Italian and English coordinators of the African food gardens SLOW FOOD FOUNDATION FOR BIODIVERSITY SOCIAL REPORT invited as Terra Madre delegates downloadable from www.slowfoodfoundation.com 100

www.slowfoodfoundation.com stands dedicated to the Ark of Taste (Slow Food MONTHLY USERS ON THE WEBSITE Great China, Indonesia and the Philippines) 80,000 in Italian and English 3

REGULARLY UPDATED PROJECT for the Presidia, Ark of Taste, Earth Markets, interactive pathway dedicated to biodiversity 7,000 DESCRIPTIONS Chefs’ Alliance and Gardens in Africa 1

(on biodiversity, Ark of Taste, Presidia, thematic stand dedicated to Slow Olive EDUCATIONAL HANDBOOKS food gardens, beekeeping, salt, botargo and coffee) and the extra-virgin olive oil Presidium 26 available in various languages 1

(on biodiversity, Ark of Taste, Presidia and food thematic stand dedicated to Slow Beans 4 EDUCATIONAL VIDEOS gardens) available in various languages 1 (a network of producers of local legume varieties)

Slow Food Presidia café (with coffee, chocolate sent to 160 countries around the world PRESS RELEASES and ice cream made from Presidia products) 47 1

70 71 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 Observatory focuses on specific issues—the plant world, bees, soil fertility— publishing data on the loss of biodiversity, suggesting possible solutions and describing ethical projects.

During the course of 2016, three editions of the Biodiversity Observatory were compiled and published, in Italian and English

FEBRUARY 2016 APRIL 2016 DECEMBER 2016 LIVESTOCK BREEDS EUROPEAN CHEESES: SOIL IS LIFE Based on data from the PDOS AND RAW MILK Produced in parallel with FAO’s Second Report on the Based on the campaign for the the “People4Soil” signature- State of the World’s Animal defense of artisanal production collecting campaign launched Genetic Resources for Food and of Stilton (Slow Food by a European coalition that Agriculture. Presidium). includes Slow Food and Legambiente.

We are an international Love the Earth, Defend the association with 100,000 members, but our movement Future: A Fundraising Campaign is much bigger, embracing all of the Terra Madre network In 2016, Slow Food and the Slow Food Foundation officially launched the first international communication and fundraising campaign to support and involving millions biodiversity-protection projects. of activists, volunteers, consumers and food The campaign, entitled “Love the Earth, Defend the Future,” was presented to the press during Terra Madre Salone del Gusto and was developed over producers in 160 countries. the following months, with the aim of mobilizing the entire Slow Food If everyone who cares international network. The campaign’s slogan sums up the objective of THE CAMPAIGN HAS ALLOWED every Slow Food project: to defend the future. To defend it from agriculture about the future of Slow that pollutes the soil and the water, that reduces and effectively wipes out THE SLOW FOOD FOUNDATION TO RAISE Food’s projects makes the diversity, while still not managing to feed the world. To defend it from an commitment to support them, economy that revolves around infinite growth, without taking into account 43,796.69 € the limits of a finite planet. To defend it from development for development’s INVOLVING we will be able to continue sake, which destroys nature and the social fabric and leaves humanity to work to construct a better constantly unsatisfied and unhappy. 477 DONORS FROM 50 COUNTRIES. world, to promote good, clean The Slow Food Foundation organized the campaign’s communication and fair food for everyone through a series of channels including websites, newsletters, social media, and to save biodiversity in press releases and two videos, one dedicated to plant biodiversity and another to animal biodiversity. Produced in collaboration with the Scuola of two words separated by the every corner of the globe. Holden, a renowned Italian school for storytelling, creative writing, film and position of just one letter: Earth and journalism, the videos bring together film clips from Slow Food Presidia shot Heart. This merging expresses the Carlo Petrini by Remo Schellino (Polistudio) and Stefano Scarafia (Bodà) and portraits of sentiment at the basis Terra Madre network members taken by Oliver Migliore, Marco Del Comune, of every activity carried out by the Paola Viesi and many others. The montage opens with the campaign’s guiding Slow Food Foundation: love for the image, designed by illustrator Marco Cazzato, which represents the merging planet, for nature, for biodiversity. 72 73 3 2016 FINANCIAL REPORT

74 Definition and Identification of Stakeholders

In developing and accomplishing its mission, the Slow Food Foundation distributes 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 characteristics and needs and their different forms of interaction (see the diagram below).

Suppliers Goods and services for Presidia Staff Goods and services for the structure Collectivity Internal staff Goods and services for other projects Local communities Office collaborators Producers Local collaborators Consumers

THE YEAR SLOW FOOD

Environment FOUNDATION Honorary and Different environmental and natural Founding Members IN FIGURES contexts, which the entire activity FOR BIODIVERSITY Slow Food Italia of the Foundation impacts Slow Food International STAKEHOLDERS Tuscany Regional Authority The Slow Food Foundation for Biodiversity was set up to coordinate and fund Slow Food 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 Supporters Patrons (which connect producers and consumers), and the Ark of Taste (which Slow Food Italia and Benefactors catalogs endangered food products). To do this, it offers regular training, Slow Food International Convivia Institutions Muncipalities technical assistance and communication to thousands of producers through Individuals (donations, 5 per 1000) Provincial authorities Italian Institutions Public and private companies a vast international network of contacts, built up over 30 years thanks to Legal entities FAO the commitment of Slow Food, the Slow Food Foundation itself and, from EU 2004, by Terra Madre. This network is made up of agronomists, veterinarians, anthropologists, 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 find new market outlets. The Slow Food Foundation’s Added Value

Through its international activities, the Slow Food Foundation raises The principal added value produced by the Slow Food Foundation is the awareness, expands the network, improves the well-being of the producers sum total of knowledge, contacts, improved well-being and development of and local communities with whom it works and reinforces their relationships, relationships, which cannot be easily summed up in a financial statements. thereby generating environmental, social and cultural results that would The sustainability statement compares economic and financial figures with be hard to explain simply by reading its financial statements alone. These values relating to growth and development. In order to do this, it is essential results constitute the added value of the nonprofit Slow Food Foundation for to attempt to define added value in economic terms. Biodiversity. In essence, it is possible to say that added value is the increase in value To show the impact and benefits its distribution creates for the whole produced by the interaction of different factors necessary for the performing community, we have split the report into three parts: of a company’s activity. In economic terms, it may be seen as the wealth • Definition and identification of stakeholders generated by the day-to-day management of the Slow Food Foundation. • The Slow Food Foundation’s added value This wealth is the difference between the perceived income and the expenses • Financial statement incurred to carry out the Slow Food Foundation’s projects.

76 77

FINANCIAL STATEMENT PROFIT AND LOSS STATEMENT

December 2016 December 2015 Reclassified statement of assets and liabilities (€) 31.12.2016 31.12.2015 INCOME (€) % (€) % Cash and liquid assets 432,706 749,394 Income from supporters 459,992 32% 489,692 29% Credits from supporters 523,996 263,713 Honorary members 25,000 120,000 Credits from founders 0 50,000 Donations 284,992 199,692 Miscellaneous credits 0 2,397 Other contributions 150,000 170,000 Income from Slow Food 50,000 3% 150,000 9% Credits 523,996 316,110 Income from projects 808,016 56% 950,674 56% Material, immaterial and financial activities 20,636 19,428 Other income 118,855 8% 102,055 6% Fiscal activities 195 12,860 5 x mille 66,664 57,611 Other assets 5,126 29,045 “Defend the Future" campaign 36,715 TOTAL ASSETS 982,659 1,126,837 Other 15,476 44,444 Debits towards suppliers 207,098 163,485 TOTAL INCOME 1,436,863 100% 1,692,421 100% Debits towards financial institutions 148 291 December 2016 December 2015 Miscellaneous debits 84,548 143,968 COSTS (€) % (€) % Debits 291,794 307,744 Institutional activities 618,308 43% 892,124 53% Severance pay 129,069 103,790 Communication/education 42,148 3% 23,070 1% Monetary provision for risks and fees 0 500 Management 27,430 2% 9,160 1% Fiscal and contributory liabilities 30,570 38,933 Personnel costs 525,450 37% 490,599 29% Other liabilities 0 0 Overhead expenses 194,973 14% 235,318 14% Social fund 50,000 50,000 Provisions and reserves 5,000 0% 15,000 1% Reserves 480,451 621,633 Amortization and depreciation 6,739 0% 7,809 0% Budget surplus 775 4,237 Tax for the year 16,040 1% 15,104 1% Net worth 531,226 675,870 TOTAL EXPENSES 1,436,088 100% 1,688,184 100%

TOTAL LIABILITIES 982,659 1,126,837 SURPLUS / DEFICIT 775 4,237

BREAKDOWN OF INCOME BREAKDOWN OF EXPENSES

Personnel costs Communication Personnel costs Other income Income from Other income Income from 37% education 29% 8% membership fees 6% membership fees Communication 1% 32% 29% education 3%

2016 2015 2016 2015

Contribution Contribution Institutional Institutional Revenue from projects from Slow Food Revenue from from Slow Food Overhead expenses Overhead expenses activities activities 56% 3% projects 9% Management 16% Management 16% 43% 2% 53% 1%

78 79 Your contribution is vital to the thousands of small-scale producers supported by the Slow Food Foundation for 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 FUNDRAISING

The Slow Food Foundation for Sustainers: Individuals, legal entities, public or private bodies and Biodiversity exists thanks to the Supporter Categories organizations who have chosen to exercise social responsibility by supporting mobilization of the Slow Food the Slow Food Foundation. Sustainers appear in the Slow Food Foundation’s movement. It also receives funding Honorary Members: This status is reserved for individuals or legal entities, official communications (website, brochures, posters, publicity and from private businesses, public public or private bodies or organizations who have chosen to fund activities communication for Slow Food events). authorities, foundations and that contribute to the defense of food biodiversity and gastronomic traditions associations, as well as individuals around the world. The donation is made as a general contribution to the Technical Partners: Businesses or associations that support the Slow Food who want to support Slow Food’s Slow Food Foundation, which in turn strives to give its Honorary Members Foundation by providing food communities and Presidia with skills, labor and biodiversity-protection projects. maximum exposure and to keep them constantly updated about the materials for free. activities made possible by their donation. In 2008 the Honorary Members Thanks to its status as an Italian Committee was officially formed. The committee is involved in the Slow Food Other Funding Sources ONLUS (socially useful non-profit Foundation’s current and future strategies through the participation of a The Slow Food Foundation benefits from the Italian 5 per mille scheme, organization) the Slow Food representative on the Slow Food Foundation Board of Directors. by which individuals can donate a percentage of their income tax. The 5 per Foundation guarantees complete mille campaigns from 2006 to 2013 have allowed us to raise a total of transparency in its use Patrons: This status is reserved for individuals or legal entities, public € 615,214. of donations and contributions or private bodies or organizations and offers various opportunities for To date, the Slow Food Foundation has used € 548,580 of this amount. received and can offer tax deduction exposure, allowing donors to direct their contributions towards one or benefits for Italian residents. more specific projects. Patrons appear in the Slow Food Foundation’s official The Slow Food Foundation has supported a number of Presidia, in Bosnia, communications (website, brochures, posters, publicity and communications Macedonia, Uganda, Ethiopia and elsewhere, with the funds collected for Slow Food events), and also all communications associated with the over the years. The 5 per mille funds have been used to buy tools, set up specific projects chosen for support. Patrons will also receive regular updates processing facilities, organize training courses and identify new market on the activities made by possible by their donation. channels.

Benefactors: This status is reserved for individuals or legal entities, public or The Italian tax authorities have published the results for the 2013 tax returns, private bodies or organizations that support a particular project, in effect and the total raised is € 73,373. “adopting” it. Benefactors appear in the Slow Food Foundation’s official communications (website, brochures, posters, publicity and communications Funds are also raised through a section of the Slow Food website dedicated for Slow Food events), as well as on all communications associated with the to online fundraising (www.slowfood.com/donate). adopted project. Benefactors will also receive regular updates on activities concerning the project.

80 81 We would very much like to be able, with precision, to call real food simply by its original name, without pointless wordiness that only confuses the consumer. It will happen, I’m sure of it. Sooner or later we will see the rejection of this invasive marketing that has turned advertising into propaganda. With calm wisdom, Slow Food’s narrative label makes up for marketing’s dispersion of value, restoring well-deserved dignity to the products that use it. In the end, products are in fact messengers from a place, SLOW FOOD from the hands and minds of those who first thought of them and then made them. I imagine a narrative label that is constantly changing, that discovers new things and communicates them. FOUNDATION We are increasingly interested in the prosperity of a In consultation with the Slow Food place determined by a production, rather than than just Foundation, a number of Alce Nero’s the creative farmer-producer who produced it. We are product lines have adopted the increasingly interested in the types of agriculture and foods narrative label. Alce Nero, together SUPPORTERS with the Slow Food Foundation, that promote sustainable and replicable economies and has launched the Tailin Panela ecologies, which do not extract wealth just to accumulate Presidium in Peru. it somewhere but use it as fertilizer for new achievements. The Slow Food Foundation’s supporters are essential to its existence. They include public bodies (regional and provincial governments, local authorities, Long live the narrative label. national parks, etc.), businesses, individuals and other foundations. The international Slow Food association also plays an essential role: Slow Food Lucio Cavazzoni convivia around the world organize initiatives to raise funds and support the Alce Nero 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.

Slow Food Foundation Supporters (List updated in April 2017)

Honorary Members Patrons Benefactors Sustainers Beppino Occelli Conapi Comune Fontanellato Ass.Turistica Pro Loco Fontaneto Patrons Albergo Agenzia

Technical Partners

Bottiglie e vasi in vetro per alimenti 82 83 Initiatives in Support of the 10,000 Gardens in Africa in 2016 When, during my Master Supporters of the at the University of Gastronomic Sciences in 10,000 Gardens in Africa Project We are convinced that the real strength of Slow Food lies in Pollenzo, I found out about the interweaving between the local and international. the gardens project, This is why, since the start of the project, our convivium has I immediately wanted to One of the Slow Food Foundation’s most ambitious challenges is the creation of a help. I really appreciate Slow network of thousands of food gardens in Africa. been working to make its contribution to Africa, one of the Doing this requires support from many sources: associations, Slow Food convivia, parts of the world suffering the most from the injustices of Food’s positive approach to businesses, public authorities and also individual friends of Terra Madre who believe the food system. offering solutions to problems in the initiative. and promoting change In 2016, €154,888.73 was collected, for a total of 172 food gardens in Africa. The greatest satisfaction has been seeing how much passion the Trieste schools that participate in the Orti in Condotta together. school gardens project have put into raising funds to create That’s why I came up with new gardens in Africa thanks to their end-of-year markets a crowdfunding project able to unite two objectives: Supporters of the 10,000 Gardens in Africa Project where they sell the produce from their own gardens. Food gardens generating more food gardens is the most beautiful celebrating Vienna’s culinary The supporters listed here have donated a minimum of €900 to the project. wealth and supporting the List updated in April 2017. message that we want to share. The complete and updated list is available at www.fondazioneslowfood.com/en projects in Africa, where Andrea Gobet food sovereignty is by no coordinator of the Orti in Condotta network of gardens in Trieste Main partners Colussi Convivium and Alba Earth Market means guaranteed. With (100 gardens or more a year) Comune di Pollica: i fiori che Angelo Slow Food Alto Salento Convivium The Slow Food Trieste Convivium has supported 28 food gardens in 14 countries. my fellow Slow Food Youth avrebbe voluto Slow Food Bassano del Grappa Dario Fo, Franca Rame and Jacopo Fo Convivium Network members in Elisa Miroglio and Luca Baffigo Slow Food Bergamo Convivium Vienna I launched the first Filangeri Slow Food Bra Convivium “Vienna Foodie Quest” in Fattoria La Vialla e Fondazione Slow Food Brescia Convivia Famiglia Lo Franco, Castiglion The members of the convivium and the restaurateurs from 2015, a treasure hunt where Slow Food del Friuli Convivium Fibocchi Venice’s historic center are particularly aware of the effects participants are guided on Slow Food Emilia Romagna Fondation Verso (Luxembourg) of mass tourism. They have developed a kind of resistance to Slow Food Feltrino Convivium a gastronomic tour to track Patrons (between 50 and Fondazione Il Cuore Si Scioglie Onlus Slow Food Germany standardization, in favor of a greater knowledge of traditions down the most delicious 99 gardens supported) Fondazioni for Africa Burkina Faso Slow Food Lombardia and the development of local products. This is why they have Compagnia di San Paolo Francesco and Giovanni Cataldi destinations in the Austria Slow Food Monregalese e Alta Val Fondo Beneficenza di Intesa San Paolo Hansalim Cooperative (South Korea) signed up to the 10,000 Gardens in Africa project with great capital, learning all about Tanaro Convivium Giunti Editore S.p.a. Harry’s Bar Ltd (UK) enthusiasm. The twinning with the African gardens is a Slow Food Oglio, Francecorta, Lago typical foods, enjoying Intesa Sanpaolo Iper, La Grande i d’Iseo Convivium guarantee of protection for native traditions and support for tastings, meeting local James and Morag Anderson (UK) Komera Onlus, Florence Slow Food Russian River Convivium the independence of these communities. producers and gastronomes Lions Clubs International La Granda Trasformazione Soc. (USA) Agricola S and, along the way, donating University of Gastronomic Sciences Slow Food Silver Convivium Donatella Laboranti Lab. Internazionale della Slow Food Turin Città Convivium (Slow Food Venice Convivium leader and Slow Food life member) to the gardens project. Why comunicazione, University of Udine Benefactors (between Slow Food Toscana and the 14 Buona Accoglienza restaurants not use the money that Laurie Bender 5 and 49 gardens supported) Slow Food Treviso Convivium Mario Maggiorotti enthusiasts are willing to pay Andrea Guerra Slow Food Trieste Convivium The Slow Food Venice Convivium has supported 29 gardens in 13 countries. Orti in Condotta di Trieste for good, clean and fair food Anonymous Boston Foundation (USA) Slow Food USA Osteria La Villetta, Palazzolo Sull’Oglio to support the creation of Antica Corte Pallavicina, Notte dei Slow Food Valdinievole Convivium Culatelli, Polesine Parmense Pierluigi Zamò and Associazione C.T. Sporting, Club more food gardens in Africa? Associazione Euro Gusto (France) Polly Guth Montecatini Terme Pro Loco Fontaneto, Novara Slow Food Veneto Azienda agricola Fattoria La Vialla Sarah Krobath e Fondazione Famiglia Lo Franco, Pro Terra e.V. (Germany) Slow Food Vicenza Convivium Slow Food Youth Network, Vienna Castiglion Fibocchi Region of Sicily and Slow Food Slow Money INC. Bibanesi – DA RE Caipirinha Siracusa Convivium Teleperformance Italia Through the Vienna Foodie Quest, Foundation (USA) Sebana Onlus, Portogruaro UGF ASSICURAZIONI Sarah has supported 6 gardens Ceretto Family Severino Gas Srl Agenzia di Alba-Bra in 3 countries. City of Namyangju (South Korea) Slow Food Alba, Langhe e Roero Vienna Foodie Quest (Austria) 84 85 4 OUR NETWORK

86 Patrizia Frisoli Francesco Pastorelli Giuseppe Piergallini Master of Food instructor, Italy director of CIPRA (international commission marine biologist, Italy for the protection of the Alps), Italy Guido Gobino Chedly Rais chocolate producer, Italy Riccardi Pulselli president of Okianos, Tunisia expert in environmental labeling, Indaco2, Mirco Marconi Italy Nadia Repetto Master of Food instructor, Italy marine biologist, Italy Andrea Mecozzi Giulio Tepedino ChocoFair director, Italy Fishing veterinarian, assistant director of Eurofishmarket, Italy Federico Molinari Sid Ahmed Abeid confectioner, Laboratorio di Resistenza president of the Federation de la Peche – Valentina Tepedino Dolciaria, Italy Section Artisanale du Nord, Mauritania veterinarian, director of Eurofishmarket, Italy Federico Santamaria Jens Ambsdorf John Volpe jams and preserves producer, Cooperativa Il director of the Lighthouse Foundation, lecturer and director at the School of Teccio, Italy Germany Environmental Studies at the University of Victoria, Canada Andrea Trinci Franco Andaloro owner of Trinci, artisanal coffee and cacao research director at ISPRA (national institute Oksana Vyalova roaster, Italy for environmental protection and research), biologist and expert in fishery resources Italy at the Institute of Biology of the Northern Seas of Sevastopol, Ukraine Massimo Bernacchini Diet and Nutrition expert in fish processing with the Orbetello GyeongSik Yang Eleonora Borgo lagoon fishing cooperative, Italy researcher at Jeju Biodiversity Research naturopath, freelance food lecturer and spice Institute, South Korea expert, Italy Federico Brunelli researcher with the interdepartmental center Ivo Zoccarato Graciela Di Benedetto for environmental sciences research lecturer at the Department of Zootechnical lecturer and researcher at UNSTA, San Miguel at the University of Bologna, Italy Sciences, University of Turin, Italy de Tucumán, Brazil Angelo Cau Salvatore Alessandro Giannino lecturer in marine biology at the University nutritionist and lecturer at UNESCO, European of Cagliari, Italy Fruit, Vegetables Union, PAM, CIHEAM/OCDE Stefano Cataudella and Wild Herbs EXPERTS Andrea Pezzana lecturer in applied ecology, fish biology and director of dietetics and nutrition, San aquaculture at Tor Vergata University, Italy Heritiana Andramalala Giovanni Bosco hospital, Turin, Italy agronomist, Madagascar Maurizio Costa The Slow Food Foundation benefits from the advice of many technical experts: university Jaime Delgado president of the Ligurian observation station Carlo Bazzocchi Member of Parliament and consumer health for fishing and the environment, Italy agronomist, Italy lecturers in horticulture, agronomists, veterinarians, food technologists, marine biologists, and protection expert, Peru Aly El Haidar Roger Bello experts in packaging or certification and so on. Some have been involved with the Slow president of Océanium, association for agricultural engineer, Cameroon Food Foundation’s work for many years in various countries around the world, while Environmental environmental protection, Senegal Zineb Benrahmoune botanist, Morocco others focus on their own country. Silvano Focardi Sustainability rector of the University of Siena, Italy Tiginesh Mitik Beyene agronomy and permaculture expert, Ethiopia Luigi Bistagnino Laura Gasco architect, lecturer and Industrial Design researcher at the Department of Zootechnical Titus Bwitu Kimolo course director, Turin Polytechnic, Italy Sciences, University of Turin, Italy agronomist, Tanzania Rita Moya Enrico Meschini Renato Bruni Ferdinando Gelli Marin Cagalj Anthropology homeopathic veterinarian with Slow Food Chile president of CSC (Caffè Speciali Certificati), Italy biologist at the University of Parma ichthyological research unit of the agronomist, Croatia and member of Cuci, Italy Emilia-Romagna regional prevention and Ahmed Sekou Tidiane Camara Isabel Gonzalez Turmo Roberto Messineo environment agency, Ferrara section, Italy lecturer in the Faculty of Communication, coffee roaster, Italy Angelo Caimi agricultural engineer and Slow Food Gardens University of Seville, Spain Coffee lecturer at the Department of Zootechnical, Silvio Greco coordinator, Mali Heinrich Mukalazi Agricultural and Forestry Sciences, University scientific director of ICRAM (central institute Michel Chauvet Giampaolo Fassino André Faria Almeida agronomist, Uganda of Turin, Italy for applied marine research) and president anthropologist at the University of agronomist and expert in natural coffee, Brazil agronomist, ethnobotanist and research Gastronomic Sciences, Pollenzo, Italy Alfredo Orlando Clara Ceppa of the Slow Fish Scientific Committee, Italy engineer at INRA (French national institute Gabriella Baiguera coffee roaster and Master of Food instructor researcher at the Department of Architectural Ettore Ianì for agricultural research), Montpellier, France author and Master of Food instructor on on coffee, Italy and Industrial Design, Turin Polytechnic, Italy coffee, Italy national president of Lega Pesca, Italy Asmelash Dagne Animal Welfare Erminia Nodari Anna Paula Diniz agronomy and permaculture expert, Ethiopia Alessio Baschieri Jean-Pierre Kapalay coffee roaster, Italy art director of Do-Design design and Nicoletta Colombo expert in coffee production chain and Master fisherman on Lake Tanganyika Jorge Da Silva Allevamento Etico (Ethical Breeding), Italy Tullio Plebani communication studio, Brazil agronomist, Guinea-Bissau of Food instructor on coffee, Italy Joon Kim Rupert Ebner coffee roaster, Italy Filippo Cervella Franco Fassio reseracher at the JeonNam Research Institute, Lhoussaine El Rhaffari veterinarian and member of Slow Food lecturer in industrial design, University coffee importer, Italy Gianni Pistrini, South Korea lecturer at the University of Errachidia, Deutschland e. V., Germany Master of Food instructor on coffee, Italy of Gastronomic Sciences, Pollenzo, Italy Morocco Gianfranco Ferrero Abdoulaye Ndiaye Andrea Gavinelli Andrea Trinci Jonilson Laray Sara El Sayed head of EU Animal Welfare Unit, Brussels, coffee importer, Italy fisher, Senegal owner of Trinci, artisanal coffee and cacao technical expert for Acopiama, the Amazonia biologist and permaculture expert, Egypt Belgium Minilik Habtu Endale roaster, Italy consultancy and research association, Brazil Kepa Freire Ortueta Annamaria Pisapia coffee roaster, Ethiopia artisan fish smoker, Spain Patrice Ekoka Stefano Masini agricultural engineer, Cameroon director of the Italian branch of animal-rights Marco Ferrero Massimo Paoletti organization Compassion in Word Farming, Italy environment and territory director, Coldiretti president of the Pausa Café Cooperative, Italy Chocolate, federation of Italian farmers, Italy botargo producer, Italy Babacar Fall Martina Tarantola agronomist, Senegal Paolo Gramigni Elena Neri JongSook Park researcher at the Department of Animal Master of Food instructor on coffee, Italy Jams and Confectionery Francesco Garbati Pegna Products, Epidemiology and Ecology, expert in environmental labeling, Indaco2, director at Food Research Institute, Guido Castagna Italy South Korea expert in agricultural mechanization University of Turin, Italy Francesco Impallomeni in tropical and sub-tropical countries and coffee roaster, Denmark chocolate producer, Italy Pietro Venezia Geoff Page Daniel Pauly researcher at the Department of Agricultural vice-president of Veterinarians Without Gabriele Langella Giorgia Chiodi Latini lecturer at the University of South Australia, lecturer at the Fisheries Centre at the and Forestry Engineering at the University Borders, Italy Master of Food instructor on coffee, Italy Domori marketing director, Italy Australia University of British Columbia, Canada of Florence, Italy 88 89 Ezio Giraudo agricultural technician, Democratic Republic researcher at CRA, Italy Michele Corti Franco Ottaviani of Congo agronomist, Italy Walter Martini Land grabbing lecturer in zootechnical systems and mountain lecturer in food microbiology at the University herding at the University of Milan and Sophie Salamata Sedgho responsible for the technical development of of Turin, Asti campus, Italy Diery Gueye Alfredo Bini vice-president of the Formaggi Sotto il Cielo agronomist, Senegal expert and Slow Food Gardens coordinator, Cuore Bio sales outlets, Italy photographer and documentary filmmaker, association (ANFOSC), Italy Giuseppe Quaranta Emile Houngbo Burkina Faso Diego Pagani Italy lecturer in veterinary science at the University Giulia Franchi Mauro Cravero of Turin, Italy agroeconomist, Benin Gowsou Sambou beekeeper and president of CONAPI, Italy veterinarian with the Piedmont regional public investigative journalist for the re:common Elio Ragazzoni Vít Hrdoušek agronomist, Senegal health department, Italy Francesco Panella collective, Italy board member of ONAF, the Italian national ethnobotanist, Czech Republic Armando Sampa president of UNAAPI (national union of Italian Stefano Liberti Emma Della Torre association of cheese tasters, Italy agronomist, Guinea-Bissau beekeepers’ associations), Italy Mohamed Yusuf Husein journalist and writer, Italy representative for textile materials at the Biella Roberto Rubino agronomist, Somalia Wool Company consortium, Italy Federico Santamaria Lucia Piana Antonio Onorati researcher at CRA (Commission on Agricultural biologist and quality expert, Italy Isaac Kabanda coordinator of the Dried Calizzano and university lecturer and international expert Marie de Metz Noblat Research), Italy agronomy and permaculture expert, Uganda Murialdo Chestnut Presidium, Italy Alessandro Piemontesi on agricultural and food policy, Italy expert consultant for cheese sales, France Massimo Spigaroli Yakub Isbat Khan Georges Seka Seka beekeeper, Italy Elifuraha Laltaika Cristiano De Riccardis producer and president of the Zibello agronomist, Tanzania agronomist, Côte d’Ivoire Dario Pozzolo law professor, Tanzania expert in sensorial analysis, specializing Culatello Consortium, Italy Samuel Karanja Muhunyu Assan Sylla beekeeper, Italy Edward Loure Ole Parmelo in dairy and olive oil, Italy Sonja Srbinovska Ujamaa Resource Community, Tanzania lecturer at Saints Cyril and Methodius agronomist, Kenya agricultural technician, Senegal Jerônimo Vilas-Bôas Francesca De Trana Nyikaw Ochalla University of Skopje, Macedonia Jean Baptiste Maganga Munyambala Kolotioloma Soro stingless bee expert, Brazil veterinarian, Italy Anywaa Survival Organisation, Ethiopia Yurij Stolpovskij agronomist, Democratic Republic of Congo Andrea Dominici agronomist, Côte d’Ivoire geneticist and lecturer at Vavilov Institute of Andrew Orina veterinarian with AVEC-PVS, veterinary Tichafa Makovere Shumba General Genetics, Moscow, Russia Francesco Sottile Hygiene and Friends of Lake Turkana, Kenya association for cooperation with developing permaculture expert and Slow Food Gardens lecturer at the Department of Arboriculture, coordinator, Ethiopia Mamy Rakotondrainibe countries, Italy Guido Tallone University of Palermo, Italy director of the cheese, milk and agricultural Food Safety Regulations chair of the collective Tany - Protection Riccardo Fortina Cristina Mallor Gimenez Jorge Sousa des terres malgaches, Madagascar technology institute in Moretta, Italy researcher at the Centro de Investigación y Paolo Caricato lecturer at the Department of Zootechnical agronomist, Mozambique Ruslan Torosyan Tecnología Agroalimentaria de Aragón, Spain deputy head of the food hygiene unit of the Franca Roiatti Sciences, University of Turin and president Patrizia Spigno EU DG for Health and Food Safety journalist and writer, Italy of RARE (Italian association for endangered food technologist and affineur, Armenia Janet Maro agronomist, Italy Yacouba Sawadogo native breeds), Italy Albéric Valais agronomist, Tanzania Gianfranco Corgiat director of UPRA (Unité de Sélection public health official, Region of Piedmont, Italy farmer, Burkina Faso Gianpaolo Gaiarin Babacar Meissa Faye Mario E. Tapia et de Promotion des Races Animales), specialist in Andean agriculutre and lecturer at cheese production expert and quality agronomist, Senegal Gerry Danby Rouge des Prés, France the La Molina Agricultural University, Peru and technical assistance coordinator Paola Migliorini European legislation expert, Artisan Food Law Legal Advisors for the TrentinGrana consortium, Italy Ronald Juma Wakwabubi Limited lecturer at the University of Gastronomic Joseph Tholley Gabriele Borasi veterinarian, Kenya agronomist and lecturer at the University of Armando Gambera Sciences, Pollenzo, Italy Clelia Lombardi Italian and European agent for brands and Makeni, Sierra Leone journalist, food and wine writer and member head of training at the Turin Chamber of logos, responsible for managing the Fred Msiska of ONAF, the Italian national association Musa Tholley Commerce Chemical Laboratory, Italy Slow Food Italy brands, Italy horticulture expert, Malawi of cheese tasters, Italy Oil agronomist, Sierra Leone Gianluigi Borghero Edward Mukiibi Mauro Negro Fernando García-Dory Pierpaolo Arca Ferdinand Wafula veterinarian and Cuneo ASL Operational Unit lawyer, Italy agronomist, Uganda pastoralism expert taster for Slow Food Editore’s guide agronomist, Kenya director, Italy Emanuele Di Caro to extra-virgin olive oils, Italy Evans Mungai lawyer, Italy Aldo Grasselli agronomist, Kenya Jack Wafula Paola Rebufatti president of the Italian society for preventative Stefano Asaro agronomist, Kenya expert in labeling at the Turin Chamber of Davide Mondin medicine, Italy taster for Slow Food Editore’s guide Israel Mwasha Cory Whitney Commerce Chemical Laboratory, Italy expert in brand regulations and designations to extra-virgin olive oils, Italy agronomist, Tanzania for the food and agricultural sector, Italy Giampiero Lombardi ethnobotanist and research at the Rhine- Paolo Faccioli lecturer at the Department of Zootechnical, Franco Boeri Mamina Ndiaye Waal of Applied Sciences University in Kleve, beekeeper and CONAPI consultant, Italy Olga Razbash Agricultural and Forestry Sciences, University extra-virgin olive oil producer, Italy agronomist, Senegal Germany and Uganda expert in environmental law and food security Remedios Carrasco of Turin, Italy Renzo Ceccacci Mame Malick Ndiaye with the Public Chamber of the Russian Yeo Yacouba QueRed and FACEnetwork, Spain Federation, Russia Patrizia Maggia taster for Slow Food Editore’s guide agronomist, Senegal agronomy expert and coordinator of the director of the Biella-Agenzia Lane Italy to extra-virgin olive oils, Italy Hellen Nguya Coopérative des Producteurs Agricoles de Kandinskij center for applied arts, Italy Bondoukou, Côte d’Ivoire Marisa Cepach agronomist, Tanzania Indigenous Peoples Livestock Breeds, Paul Le Mens taster for Slow Food Editore’s guide Richard Nsenga Sithandiwe Yeni Antonella Cordone food science engineer and professor of to extra-virgin olive oils, Italy agroecology educator, South Africa agronomist, Uganda senior technical consultant and coordinator Cheese, Meat, Wool sensory analysis at the University of Wine, Raphaël Colicci Emmanuel N’tcha Celeste Elias Zunguza for indigenous and tribal issues, IFAD Anna Acciaioli Suze la Rousse, France olive grower, France expert and official at the Mozambican agricultural technician, Benin Phrang Roy lecturer at the Department of Zootechnical Renzo Malvezzi Sonia Donati Agriculture Ministry, Mozambique Sciences, University of Florence, Italy Priscillah Nzamalu coordinator of the Indigenous Partnership for director of the Pistoia provincial breeders’ taster for Slow Food Editore’s guide to extra-virgin olive oils, Italy agronomist, Kenya Agrobiodiversity and Food Sovereignty and Paolo Boni association, Italy Slow Food international councilor director of the Lombardy and Emilia-Romagna Angelo Lo Conte Maurice Obale Massimo Mercandino Honey experimental livestock research institute, Italy veterinarian with AVEC-PVS, veterinary taster for Slow Food Editore’s guide agricultural technician, Benin Moreno and Susanna Borghesi Salvo Bordonaro association for cooperation with developing to extra-virgin olive oils, Italy Moussa Ouedraogo beekeepers, CONAPI, Italy International lecturer at the Department of Animal Zoology, countries, Italy Nino Pascale agronomist, Burkina Faso University of Catania, Italy Celso Braglia Mitzy Mauthe Von Degerfeld taster for Slow Food Editore’s guide Leandro Pinto Junior member of the Modena per gli Altri non-profit Development Carlo Borsa lecturer at the Faculty of Veterinary Medicine, to extra-virgin olive oils, Italy agronomist and director of the Cooperativa association, Italy Egidio Dansero veterinarian, Madagascar University of Turin, Italy Loredana Pietroniro Agro-pecuaria de Jovens Quadros, Guinea-Bissau lecturer at the Department of Culture, Politics Luciano Cavazzoni Sergio Capaldo Mauro Negro taster for Slow Food Editore’s guide and Society at the University of Turin, Italy veterinarian and coordinator of the livestock to extra-virgin olive oils, Italy Cristiana Peano president of Alce Nero and Melizia, Italy veterinarian with the Mondovì local health lecturer at the Department of Arboriculture, Cleophas Adrien Dioma Presidia, Italy authority, Italy Meri Renzoni University of Turin, Italy Martin Dermine coordinator of the Migration and Enrico Carrera taster and leader of the Slow Food Fermano apiculturist and project assistance manager at Proscovia Nyamaizi Development panel for the Italian poultry veterinarian, Italy Convivium, Italy Andrea Pieroni Mellifica, Belgium veterinarian assistant, Uganda development cooperation system, Italy ethnobotanist and ethnobiologist at the Augusto Cattaneo Luca Nicolandi Bruno Scaglione University of Gastronomic Sciences, Pollenzo, Hubert Guerriat Carlo Semita food technologist, Italy veterinarian with AVEC-PVS (veterinary taster for Slow Food Editore’s guide Italy apiculturist and president of Mellifica, Belgium researcher in the Department of Earth Andrea Cavallero association for cooperation with developing to extra-virgin olive oils, Italy Arisaina Razafindralambo Alain Bédo Lankoande Sciences at the University of Turin, Italy countries), Italy lecturer at the Department of Zootechnical, Diego Soracco agronomist, Madagascar ACRA apiculture coordinator, Burkina Faso Nadia Tecco Agricultural and Forestry Sciences, University Alceo Orsini editor of Slow Food Editore’s guide Peter Ramazani Marco Lodesani expert in decentralized cooperation, Italy of Turin, Italy agronomist, Italy to extra-virgin olive oils, Italy 90 91 Reda Tahiri olive grower and taster, Morocco Giuseppe Zeppa researcher at the Faculty of Agriculture, University of Turin, Italy My story with Slow Food began in 2010 when I supported the application of two small-scale producers, working to safeguard Product biodiversity in their village in Madagascar, to attend Terra Import and Export Madre Salone del Gusto. When I found out that both of Stefano Garelli their applications had been accepted I was very surprised. I commercial consultant for CEIP (Centre for the Internationalization of Piedmont), Italy wondered why Slow Food wanted to give space to these two Andrea Ferrioli small-scale farmers from a tiny, remote village in the heart Scambi Sostenibili sustainable trade cooperative, Italy of my country. The surprise was even greater when we got to Salvo Monachino Scambi Sostenibili sustainable trade Turin and saw that there were thousands of other local and cooperative, Italy indigenous small-scale producers from different countries, Rice and Cereals wearing their traditional dress, all gathered together to talk together about the same thing: how to defend their land, their Renato Ballan corn producer gastronomic heritage, their food biodiversity, their ancestral Leonardo Gagliardo knowledge… 2010 was also the year in which the gardens corn producer ASSOCIATIONS, INSTITUTIONS Ferdinando Marino project began to take shape, with one of its objectives being artisan miller, Mulino Marino, Italy to encourage small-scale farmers to value their heritage: Maria Teresa Melchior rice producer land, skills, production techniques, local seeds. It is a heritage Piero Rondolino AND UNIVERSITIES that needs to be protected from the aggressive invasion of rice producer, Italy Rodrigo Castilho Senna multinationals who are seizing all of the available resources. engineer, Brazil So we worked on the local communities joining the project, The Slow Food Foundation for Biodiversity has created a wide-ranging network of partly as an active response to the land grabbing that was collaborators—institutions, universities, associations, research centers, producers’ Salt starting to invade the country. In 2011 we started with 11 Olivier Pereon associations, NGOs—whose assistance has been essential in setting up and developing artisanal salt pan expert, France communities and by 2016 we had 100 gardens in the Slow hundreds of projects around the world. Food network, representing over 2,000 small-scale producers. Wine In every plot of land, the local biodiversity is valued, using Giorgi Barisashvili enologist, Georgia traditional seeds and reviving ancestral culinary knowledge AIAB - Italian association for organic Antrocom Campania ONLUS Giovanni Cicia in order to give consumers a healthy diet. In Madagascar, as lecturer at the Federico II University of Associations agriculture Anthropological research association Naples, Italy in many other African countries, family farming plays a very ABS - Association pour le Rome, Italy Naples, Italy développement rural tel. +39 06 45437485/6/7 [email protected] Michele Fino important role in the production system. Over 80% of the [email protected] – www.aiab.it www.campania.antrocom.org expert in EU legislation and lecturer Natitingou, Benin in European law at the University of country’s population lives in rural areas and for more than [email protected] AJEDD - Association de jeunes Anpe Perù Gastronomic Sciences, Pollenzo, Italy Acacias for All environnementalistes Lima, Peru tel. +51 14724828 Marc Parcé 90%, agriculture represents their main source of income. Tunisia Cotonou, Benin [email protected] [email protected] – www.anpeperu.org president of the national association But despite this, food-producing families are often vulnerable [email protected] of vignerons and Rancio Sec producer, ADECAR - Association de Allevamento Etico Apilombardia France and subjected to the influence of ill-judged government développement Environnement et Italy Voghera, Pavia, Italy Gian Piero Romana communication [email protected] tel. +39 383 43858 agronomist, Italy policies and the phenomenon of land grabbing by foreign Nouakchott, Mauritania www.allevamento-etico.eu [email protected] – www.mielidItaly.it tel. +222 36608162 / 22308162 Mario Ronco companies. Thanks to the 10,000 Gardens in Africa project, Alternativas y Procesos de Apinovena – Asociación Apicultores AGEREF– Association inter villageoise enologist, Italy these small-scale farmers have started to join together and Participación Social de la IX Región Bruno Scaltriti de gestion des ressources naturelles Tehuacán, Puebla, Mexico Temuco, Chile et de la faune de la Comoé-Léraba University of Gastronomic Sciences, Pollenzo, create a network of women, men, teachers, farmers, cooks tel. +52 2383 712295 tel. +56 045881454 Italy Banfora, Burkina Faso www.alternativas.org.mx [email protected] and experts of all kinds, a network that is fighting to protect Tel: +226 70 26 06 94 Marco Simonit [email protected] – www.agerefcl.org American Grassfed Association Aprozoo Calabria grape processing expert, Italy its heritage. The road ahead is still long and there are many Denver, USA www.aprozoocalabria.it AGINSBA [email protected] Giampaolo Sirch Kampala, Uganda Arche Austria grape processing expert, Italy challenges. But now, thanks to the support of Slow Food, we tel. +256 772827710 American Livestock Breed Conservancy St. Leonhard/Freistadt, Austria Marco Stefanini can all shout together, ‘They are giants but we are millions! [email protected] Pittsboro, North Carolina, USA tel. +43 664 5192286 enologist with the Cammino Autoctuve tel. +1 919 5425704 [email protected] – www.arche-austria.at AKKOR – Russian association www.albc-USA.org association, Italy of agricultural businesses and Arche Noah Domenico Tosco Heritiana Andriamalala cooperatives ANAMURI – Asociación Nacional de Schloß Schiltern, Austria lecturer at the Federico II University of Naples, gardens project coordinator, Madagascar Vologda, Russia Mujeres Rurales e Indígenas tel. +43 27348626 Italy [email protected] – www.akkor.ru www.anamuri.cl [email protected] – www.arche-noah.at 92 93 Arrapitz Association Yeelen Bio-KG - Federation of Organic Confédération Nationale Kolo Harena Ecomuseo Valle Elvo e Serra G.A.L. Maiella Verde Saint-Palais, France Bamakò – Missira, Mali Development Sahavanona Sordevolo, Biella, Italy Casoli, Chieti, Italy tel. +05 59654602 tel. +223 221 3082 Bishkek, Kyrgyzstan Antananarivo, Madagascar tel. +39 349 3269048 tel. +39 0872 993499 [email protected] [email protected] - www.ecomuseo.it Association de Sauvegarde de l’Oasis tel. + 996 312365572 tel. + 261 20 2234808 [email protected] - www.maiellaverde.it www.hemen-herrikoa.org [email protected] - www.organic.kg [email protected] de Chenini (ASOC) Eko-Rosales Association G.A.L. Oltrepò Mantovano Aspromiele - Association of Piedmont Gabès, Tunisia Bioversity International Consorzio Etimos Bogdanci, Republic of Macedonia Quistello, Mantua, Italy honey producers [email protected] Maccarese, Rome, Italy Padua, Italy tel. +389 78276086 tel. +39 348 4591055 Turin – Alessandria, Italy tel +39 0661181 tel. +39 049 8755116–654191 Associazione Cammino Autoctuve Eldrimner - Swedish national center [email protected] tel. +39 131 250368 [email protected] www.galoltrepomantovano.it Provinces of Grosseto and Livorno, Italy [email protected] – www.etimos.it for artisanal food production [email protected] www.biodiversityinternational.org www.mielidItaly.it/aspromiele tel. +39 564 407323 Coordination Nationale des Rösta, Sweden Gledić “Crvena Ranka” Brandy www.autoctuve.it Brot für die Welt – Evangelischer Organisations Paysannes du Mali tel. +46 063 146033 Producers’ Association Asociación Civil Mano a Mano Entwicklungsdienst (CNOP) [email protected] - www.eldrimner.com Gledic, Serbia Associazione Donne del Vino Evangelisches Werk für Diakonie und Intercambio Agroecológico Bamako, Mali El Hombre sobre la Tierra Mérida tel +381 658221145 Mérida, Venezuela del Piemonte Entwicklung e.V. tel. +223 20286800 / +223 76170979 Mexico tel. +58 416 1342705 Nizza Monferrato, Italy Berlin, Germany Grupo Social FEPP - Fondo [email protected] tel +52 9999270719 [email protected] tel. +39 141 793076 www.brot-fuer-die-welt.de [email protected] Ecuatoriano Populorum Progressio www.consumirdeotromodo.wordpress.com www.ledonnedelvino.piemonte.it Comitato Uni-Cuba e America Latina – Quito, Ecuador Bundesverband Berufsschäfer e.V. www.elhombresobrelatierra.org University of Turin tel. +593 2520408 – [email protected] Asociación Cubana de Producción Associazione Museo Onsernonese Wallendorf, Germany Turin, Italy Elkana Biological Farming Association Animal Valle Onsernone, Switzerland www.berufsschaefer.de tel. +39 011 6704374 / 6704397 Tbilisi, Georgia Grupo familia Saniz Calpulalpan Havana, Cuba tel. +41 91 7806036 BVDM Bundesverband der [email protected] - www.unito.it tel. +995 32 536487 Mexico tel. +53 78337802 / 8301464 [email protected] [email protected] Vorzugsmilcherzeuger und Cooperativa Agro-Pecuária de Jovens [email protected] - www.elkana.org.ge [email protected] www.onsernone.ch/museo_onsernonese.htm Direktvermarkter von Milch und Quadros (COAJOQ) Emina – women producers’ GVC Asociación Cultural para el Desarrollo Associazione Patriarchi della Natura Milchprodukten Canchungo, Bissau, Guinea-Bissau Association Bologna, Italy Integral (ACDI) Dohren, Germany in Italia [email protected] Gorazde, Bosnia-Herzegovina tel. +39 051585604 Santa Fe; Guemes – Argentina www.milch-und-mehr.de Forlì, Italy tel. +387 6193648 [email protected] - www.gvc-italia.org Chaco – Argentina tel. +39 348 7334726 Casa Tlalmamatla Sociedad CSC – Consorzio caffè speciali [email protected] Handicraft Chamber of Crimea [email protected] - www.acdi.org.ar [email protected] Cooperativa Tepetlixpa certificati Livorno, Italy Escuela de Agricultura Ecológica Simferopol, Ukraine Asociación de Productores Orgánicos www.patriarchinatura.it Mexico tel. +39 0586 407321 U Yits Ka’an tel. +38 652547348 de Mingueo Dibulla – APOMD [email protected] Associazione Ram [email protected] – www.caffespeciali.com Mexico [email protected] Mingue, Dibulla, La Guajira, Colombia San Rocco di Camogli, Italy Centro Universitario Cooperazione tel. +52 9992420566 www.handicraft.crimea.ua tel. + 312 6880859 Darab Cooperative tel. +39 185 799087 Internazionale [email protected] [email protected] Merka, Somalia Hergla Al Mustakbil [email protected] Parma, Italy www.uyitskaan.org [email protected] Hergla, Tunisia Asociación de las Autoridades www.associazioneram.it tel. +39 0521906004 Ethiopian Coffee Roasters Association [email protected] Tradicionales Wayuu del Territorio Isho Associazione Sole Onlus [email protected] DEC – Développement Environnement www.cooperazione.unipr.it Conseil Addis Abeba, Ethiopia Manaure, La Guajira, Colombia Italy tel. +251 91 1517976 Hergla Film Festival Association Antananarivo, Madagascar +57 3106503646 [email protected] - www.soleonlus.org CCP de Pesca de Macaneta [email protected] Hergla, Tunisia tel. +261 202255344 – [email protected] [email protected] Macaneta, Mozambique tel. +216 97125460 Association tunisienne de European Forum on Nature [email protected] Associació d’Amics de l’Olivera tel. +258 822538940 Desarrollos Agropecuarios Permaculture Conservation and Pastoralism Castelló, Spain dell’Altiplano Puebla Tunisia Chefs Collaborative County Durham, UK HISA - Hope Initiatives Namibia tel. +34 964 503250 [email protected] Boston, Massachusetts, USA Mexico Windhoek, Namibia [email protected] [email protected] - www.efncp.org [email protected] [email protected] tel. +1 617 2365200 tel +264 61247454 www.amicsolivera.com [email protected] Deafal - Delegazione Europea per Fayoum Agro Organic [email protected] AVEC – Veterinary association Association Chigata www.chefscollaborative.org l’Agricoltura Famigliare di Asia, Africa Egypt www.hisanamibia.org tel. +202 6330776 Korhogo, Côte d’Ivoire for cooperation with developing Cheia - Chibememe Healing Earth e America Latina [email protected] - www.faoda.org Hochstamm Suisse – Hautes tel. +225 07321781 countries tel. 02 67574326 – [email protected] Donnas, Aosta, Italy Healing Association Tiges Suisse Association for the [email protected] www.agricolturaorganica.org/deafal-ong Fenagie Pêche – Fédération Nationale tel. +39 161 433492 Zimbabwe conservation and support of orchards des GIE de Pêche du Sénégal Association la Saisonnière [email protected] - www.avec-pvs.org tel. +263 776016503 Diné bé Iinà – The Navajo Lifeway Switzerland Dakar, Senegal Ouagadougou, Burkina Faso ChocoTogo Window Rock, Arizona, USA tel. +49 0613369947 Azerbaijan Society for the Protection tel. +221 832 11 00 [email protected] tel. +226 70 26 84 17 Kpalimé, Togo tel. +1 9283490104 [email protected] of Animals [email protected] www.hochstamm-suisse.ch tel. +228 92545548 www.navajolifeway.org Baku, Azerbaijan FONGH - Farmers Organization Association Asvt Dollebou [email protected] Dislivelli Torino Honduran Western Coffees (HWC) www.azspa.az Network in Ghana Ouagadougou and Garango, Burkina Faso Colectividad Razonatura Italy Santa Rosa de Copán, Honduras tel. +226 50436421 Accra, Ghana Atco – Asesoría técnica en cultivos Mexico City, Mexico [email protected] - www.dislivelli.eu tel. +49 0613369947 [email protected] orgánicos www.fongh.org www.honduranwesterncoffees.com tel. +52 55 55542015 ECASARD - Ecumenical Association Villahermosa, Tabasco, Mexico [email protected] Frima and Kelmend Association Fleur de Centrafrique tel. +52 99 33503599 for Sustainable Agriculture and Rural INKOTA-netzwerk e.V. Bangui, Central African Republic Development Kelmend, Albania Berlin, Germany [email protected] Collectif Citoyen pour l’Agroécologie [email protected] [email protected] Ouagadougou Madina-Accra, Ghana www.inkota.de www.kelmend-shkrel.org Association Ibn al Baytar Auto Apoio Association Burkina Faso tel. +233 (0)21 502673 Catembe, Mozambique Jade/Syfia Senegal - Agence de presse Rabat, Morocco [email protected] [email protected] - www.ecasard.org G.A.L. Alto Casertano tel. +258 861522912 et de communication du monde rural tel. + 212 37 711692 Comida Lenta Ecofare Berhad Piedimonte Matese, Caserta, Italy [email protected] Dakar, Senegal [email protected] - [email protected] ATI – Asociación de Trabajo Puebla, Mexico Sarawak, Malaysia tel. +221775379696 Association Khmir Environnement Interdisciplinario tel. +52 2227682103 tel. +60 82575395 G.A.L. Castelli Romani [email protected] Bogotá, Colombia [email protected] [email protected] Rocca Priora, Rome, Italy et développement Geitfjárræktarfélag Islands – Icelandic Tunisia tel. +57 2840047 Ecomuseo del Lagorai [email protected] Community Alliance with Family society for goat breeding tel. +216 93822566 www.ati.org.co Carzano, Trento, Italy Farmers (CAFF) G.A.L. Gran Sasso Velino Iceland [email protected] www.ecomuseolagorai.eu AVD - Association des Volontaires du Davis, California, USA L’Aquila, Italy [email protected] Association Le Bon Samaritain Développement Durable tel. +1 5307568518 Ecomuseo delle Acque del Gemonese tel. +39 0862 701065 Ouagadougou, Burkina Faso Cotonou, Benin [email protected] - hwww.caff.org Gemona del Friuli, Udine, Italy [email protected] Jeunes Restaurateurs d’Europe tel. +226 70751168 tel + 229 95 84 23 15 tel. +39 338 7187227 www.gransassovelino.it Paris, France CONAPI - Italian consortium of www.jre.eu [email protected] [email protected] - www.avd-monde.org beekeepers and organic producers [email protected] G.A.L. Leader Teramano www.ecomuseodelleacque.it Association Maya Bio Austria Monterenzio, Bologna, Italy Montorio al Vomano, Teramo, Italy KEHATI – Biodiversity Conservation Bobo Dioulasso, Burkina Faso Vienna, Austria tel. +39 051 920283 Ecomuseo della Pastorizia tel. +39 085 8797606 Trust tel. +226 76622789 tel. +43 0 1 4037050 [email protected] Pontebernardo, Italy [email protected] Jakarta, Indonesia [email protected] [email protected] - www.bio-austria.at www.mediterrabio.com www.vallestura.cn.it www.galleaderteramano.it www.kehati.or.id/en 94 95 Kenema Kola-Nut Producers’ Mutfak Dostalri Dernegi Permaculture Trust of Botswana Republican Public Union Club Verein für die Erhaltung und ADECO - Acção para o Association Istanbul, Turkey Ghanzi, Botswana Belarussian Bees Förderung alter Obstsorten - Desenvolvimento e Educação Kenema, Sierra Leone [email protected] tel. +267 6597619 Minsk, Belarus Association for the maintenance and Comunitária www.mutfakdostlaridernegi.com [email protected] KinoOkus Association www.new.bees.by support of traditional fruit varieties Namibe, Angola tel. +244 923818894 Dubrovnik, Croatia Native Seeds/Search PFOPM – Platform for farming Stuttgart, Germany Samiid Riikkasearvi tel. +49 0711 6333493 [email protected] tel. +385 20428125 Tucson, Arizona, USA organizations in Mali The Saami Association of Sweden [email protected] [email protected] tel. +1 520 6225561 Mali Umeå, Sweden [email protected] - www.nativeseeds.org www.champagner-bratbirne.de Adept Foundation [email protected] [email protected] Brasov, Romania Idoki Vereinigung Fränkischer Ostabat-Asme, France Natura Balkanika Plataforma Diversidad Biocultural tel. +40 722983 771 Belgrade, Serbia Samora Machel Association Grünkernerzeuger Boxberg e.V. tel. +33 5559372397 y Territorios para el Desarrollo [email protected] [email protected] Maputo, Mozambique Boxberg, Germany [email protected] Sostenible e Inclusivo tel. +258 825244911 tel. +49 793190210 Albero della Vita Onlus www.producteurs-fermiers-pays-basque.fr Navajo-Churro Sheep Association (Europe – Latin America) [email protected] Milan, Italy Hoehne, Colorado, USA [email protected] Seed Savers Exchange www.fraenkischer-gruenkern.de tel. +39 0290751517 Indigenous Partnership for tel. +1 7198467311 www.diversidadbioculturalyterritorios.org Decorah, Iowa, USA [email protected] Agrobiodiversity and Food [email protected] tel. +1 563 3825990 Veterinarians Without Borders Pont-Universel www.alberodellavita.org Sovereignty www.navajo-churrosheep.com www.seedsavers.org Padua, Italy Maccarese, Rome, Italy Lomé, Togo tel. +39 049 8084195 tel. +39 06 6118272 Nawaya sowing the seeds of true tel. +41 0797881605 Semperviva Organization [email protected] ANGAP – Association National Gestion [email protected] www.agrobiodiversityplatform.org sustainability Blagoevgrad, Bulgaria www.veterinarisenzafrontiere.it des Aires Protégées Egypt www.pont-universel.com tel. +359 888 788121 Mananara, Madagascar Institut de Recherche et de Promotion tel. +20 1223980234 Viaggiare i Balcani tel. +261 033 1269260 ProPermet - producers’ consortium [email protected] des Alternatives en Développement [email protected] Trento, Italy Permet (Albania) www.semperviva.org (IRPAD) www.nawayaegypt.org/Nawaya_Egypt/ tel. +39 3398084928 Atelier Mar tel. +355 81323725 Mindelo, Cape Verde Bamako, Mali Nawaya.html Shelala Beekeepers Cooperative www.viaggiareibalcani.it [email protected] tel +238 2328271 tel. +223 20238920 Marioshoni Community Development Shelala-Hadiya, Ethiopia VIS Albania Qvevri Wine Association tel. +251 910797457 [email protected] www.irpadafrique.org - Macodev Tirana, Albania www.ateliermar.wordpress.com Tbilisi, Georgia [email protected] Instituto Hondureño del Café (IHCAFÈ) Marioshoni, Molo Region, Kenya Siwa Community Development tel. +995 944841 Ayuub Orphans Santa Rosa de Copan, Honduras tel. +254 725858713 Environmental Conservation (SCDEC) Vision to Action - Vita Merka, Somalia tel. +54 6620209 [email protected] Raft Alliance Siwa Oasis, Egypt Tamale (Ghana) Flagstaff, USA [email protected] [email protected] Nordic Food Lab tel. +20 129081323 White Earth Land Recovery Project www.raftalliance.org [email protected] Local Harvest Rolighedsvej 26 Callaway, Minnesota, USA Bio Gardening Innovations 1958 Frederiksberg C, Denmark Elnuni, Kenya Santa Cruz, California, USA Rare Breeds Survival Trust tel. +1 218 3752600 [email protected] - nordicfoodlab.org Sopra i Ponti [email protected] UK Bologna, Italy www.nativeharvest.com tel. +1 8314758150 www.biogardeninginnovations.weebly.com www.localharvest.org Norsk Gardsost www.rbst.org.uk [email protected] - www.sopraiponti.org Y-GEP Rennebu, Norway Nairobi, Kenya Cadre D’appui Pour La Recherche Des Lurocop [email protected] - www.gardsost.no Red de Guardianes de Semillas de STIPA – Sindacato de pescadores Kampala and Zirobwe, Uganda Vida - Colombia artesanales del Archipiélago Juan Wodsta Solutions Kinshasa, Democratic Republic of Congo tel. +256 755850710 OCFCU - Oromia Coffee Farmers Nariño, Pasto, Colombia Fernández Arisha,Tanzania Cooperative Union tel. +593 0997742500 Juan Fernandez, Chile www.wodsta.org tel. +243 811475777 Lu’um Asociación Civil Addis Abeba, Ethiopia [email protected] tel. +56 32 2751115 www.cars-asbl.org WWOOF Nigeria Mexico City, Mexico tel. +251 114450489 www.colombia-redsemillas.org [email protected] tel. +52 5552646233 [email protected] Ibadan, Nigeria CEFA – Il Seme della Solidarietà [email protected] - www.luum.org.mx www.oromiacoffeeunion.org Red de Guardianes de Semillas Sustainable Agriculture Tanzania -SAT wwoofnigeria.wordpress.com ONLUS del Ecuador Morogoro, Tanzania Bologna, Italy Malta Beekeeping Association ONAF - National association of cheese WWF Italia tel. +39 051 520285 Tumbaco, Ecuador [email protected] – http://kilimo.org Malta tasters Rome, Italy [email protected] tel. +593 0997742500 tel. +39 06 844971 www.maltabeekeepers.com Grinzane Cavour, Italy [email protected] Tarsoi Association www.cefaonlus.it tel. +39 0173 231108 Pokot County, Kenya [email protected] – www.wwf.it Maniparma [email protected] – www.onaf.it RED - Réseau Ethique et Centro Studi Politica Internazionale Parma, Italy Tel. +254731359246 WWF Indonesia Développement Jakarta, Java, Indonesia - CeSPI tel. +39 0521 286889 Okusi Hercegovinu Piazza Margana, 39 - 00186 Rome Mostar, Bosnia-Herzegovina Cotonou, Benin Terra del Terzo Mondo www.wwf.or.id www.maniparma.org Tel. +39 0666990630 tel. +387 36554150 tel. +229 97548810 Treviso, Italy [email protected] www.terradelterzomondo.org WWF Lombardia www.cespi.it Mehaya Cooperative www.okusihercegovinu.com Milan, Italy Fantalle District, East Shewa, Oromia Region, Organic Federation of Ukraine Renken Terre et Humanisme tel. +39 283133228 CESVI Ethiopia Kiev, Ukraine Via Saluzzo 13, Turin Egypt and Morocco [email protected] Permet, Albania tel. +251 938115074 [email protected] [email protected] Tel.+355 (0) 68 2063751 / 69 4404691 tel. +38 444255525 ZAW – Zambia Alliance of Women [email protected] [email protected] - www.organic.com.ua www.cesvi.org Resewo www.terre-humanisme.org Lusaka, Zambia Mellifica O.R.So. Società Cooperativa Sociale Dar es Salaam, Tanzania The Cultural Conservancy tel. +260 211260040 CET Sur – Corporación de Educación y Virelles, Belgium Turin, Italy Tel. +255 754831571 San Francisco, USA [email protected] - www.zla.org.zm Tecnología para el Desarrollo del Sur [email protected] [email protected] - www.mellifica.be tel. +39 011 3853400 tel. +1 415 5616594 Zimbabwe Small Holder Organic Tomé, Chile [email protected] Marketumbrella.org Réseau Associatif de Développement [email protected] - www.nativeland.org Farmers Forum (ZIMSOFF) tel. +56 45375421 www.cooperativaorso.it www.cetsur.org New Orleans, USA des Oasis Tiniguena Masvingo, Zimbabwe tel. +1 504 8614485 Osservatorio Balcani e Caucaso Raddo Bissau, Guinea-Bissau tel. +263912443716 Rovereto, Italy www.esaff.org/Zimbabwe CISV - Comunità Impegno Servizio [email protected] [email protected] tel. +245 251907 / 6735111 tel. +39 0464424230 Volontariato www.marketumbrella.org www.raddo.org [email protected] www.balcanicaucaso.org Corso Chieri 121/6 10132 Turin, Italy Modena per gli Altri (MOXA) Réseau des Initiatives Tunisian Association of Macrobiotics tel +39 011 8993823 Modena, Italy Pala Wassokoti Association Agroécologiques au Maroc (RIAM) www.cisvto.org Namasha, Mozambique Tunis, Tunisia Non-Governmental tel. +39 059 285208 Morocco tel. +258 820579080 tel. +216 23581081 Comitato Internazionale per lo [email protected] [email protected] [email protected] Organizations (NGOs) Sviluppo dei Popoli (CISP) www.modenaperglialtri.org Parma per gli Altri Parma, Italy Ricerca e Cooperazione Udayana University Arci Culture Solidali Roma Rome, Italy Mopampa Red de empresas de tel. +39 0521 236758 Cairo, Egypt Denpasar, Bali, Indonesia Italy tel. +39 06 3215498 Economia Social y Solidaria Puebla [email protected] www.ongrc.org www.unud.ac.id tel. +39 641609500 [email protected] Mexico [email protected] www.sviluppodeipopoli.org www.parmaperglialtri.it Russian Association of Indigenous [email protected] Union Bretonne Pie Noir (UBPN) Peoples Resources and Conservation Peoples of the North (RAIPON) Quimper, France Acra Compassion in World Farming Mountain Partnership Roma Foundation (PRCF) Moscow, Russia tel. 02 98 811648 Via Lazzaretto 3 - 20124 Milan, Italy Godalming, UK Italy Pontianak, West Kalimantan, Indonesia tel. +7 495 7483124 [email protected] Tel +39 02 27000291 / 02 40700404 tel. + 44 1483521953 www.mountainpartnership.org www.prcfoundation.org/indonesia [email protected] www.bretonnepienoir.com www.acra.it [email protected] – www.ciwf.org.uk 96 97 Con i Bambini nel Bisogno Intercooperation – Delegation Participatory Ecological Land Use Voci e Volti Onlus Fondazione Cariplo Public Found Bio-Muras Turin, Italy Madagascar Management Verona, Italy Via Manin 23, 20121 Milan, Italy Bishkek, Kyrgyzstan www.conibambininelbisogno.org Antananarivo, Madagascar Thika and Rongo, Kenya [email protected] tel. +39 0262391 tel.+996 312 463356 tel. + 261 202261205/2233964 [email protected] – www.pelum.net www.fondazionecariplo.it [email protected] Conseil Regional des Unions du Sahel [email protected] Voiala Madagascar Dori, Burkina Faso www.intercooperation-mg.org Progetto Mondo MLAL Fianarantsoa, Madagascar Fundación Gran Chaco René Moawad Foundation tel. +226 40460137 Verona, Italy [email protected] Formosa, Argentina Beirut, Lebanon [email protected] Ipsia - Istituto Pace Sviluppo tel. +39 045 8102105 tel. +54 3704420945 tel. +961 1 613367/8/9 YARD – Youth Action for Rural [email protected] – www.gran-chaco.com [email protected] Conservation of national biological Innovazione [email protected] – www.progettomondomlal.org Milan, Italy Development www.rmf.org.lb resources “Hratiteli” www.ipsia-acli.it Proyecto Comunitario Conservación Thika, Kenya Fundación para el Ambiente Natural y Russia Synchronicity Earth de Alimentos tel. +254 202020786 el Desarollo – FundAndes tel. +791 62959220 IRPAA - Instituto Regional da Pequena Havana, Cuba [email protected] San Salvador de Jujuy, Argentina London, UK [email protected] www.synchronicityearth.org Agropecuária Apropriada tel. +537 2604499 tel. +54 388 4222896 Cooperation Chambarak Juazeiro, Bahia, Brazil [email protected] Youth Governance and Environmental [email protected] Stiftung Drittes Millennium www.irpaa.org www.condesan.org/jujuy/agr_fund.htm Chambarak, Armenia www.alimentacioncomunitaria.org Program (YGEP) Zurich, Switzerland [email protected] tel. +254721283661 tel. +41 044 2120001 Kulima - Organism for socio-economic Promotion du Développement Ford Foundation development [email protected] New York, USA [email protected] Cooperazione Paesi Emergenti Communautaire (P.D.Co.) www.stiftung-drittes-millennium.com Catania, Italy Maputo, Mozambique Bandiagara, Mali Women Development for Science and tel. +1 212 573 5000 tel. +39 095317390 tel. +258 01430665/421622 tel. +223 2442111 www.fordfoundation.org Stiphtung Christoph Sonntag [email protected] Technology www.cope.it [email protected] Arusha, Tanzania Fundación ACUA - Activos Culturales Stuttgart, Germany tel. +255 736502359 www.sonntag.tv/stiphtung Community Transformation Labata Fantalle Rabat Malik Association of Explorers Afro Matahara, Ethiopia [email protected] Foundation Network Tashkent, Uzbekistan Bogotá, Colombia The Christensen Fund tel. +251 911093985 www.wodsta.org Kiwangala, Uganda tel. + 9987 277/9423 tel. +57 12102716 Palo Alto, USA [email protected] – www.labatafantalle.org tel. +256 481660301 [email protected] [email protected] tel. +1 650 3238700 WWOOF Nigeria www.programaacua.org [email protected] +256 782920995 Liangshuming Rural Reconstruction www.rabatmalik.freenet.uz WWOOF Nigeria Team www.christensenfund.org [email protected] Center tel. 234 8066690495 / 8095763335 Fundación Pasos www.cotfone.org Réseau Cohérence – Cohérence China [email protected] Sucre, Bolivia The Iara Lee and Georg Gund [email protected] pour un Développement Durable et wwoofnigeria.wordpress.com tel. +591 46425161 Consortium of Kelmend Producers Solidaire Foundation Albania [email protected] Cleveland, USA LVIA – Associazione di solidarietà e Lorient, France tel.+355 684072107 tel. +1 2162413114 cooperazione internazionale tel. +33 02 97849818 Fundación Tierra Viva [email protected] Cuneo, Italy www.reseau-coherence.org Foundations Caracas, Venezuela Corporación Obusinga www.gundfdn.org Floridablanca, Santander, Colombia tel. +39 0171 696975 Re.Te. 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St. Petersburg, Russia della Laga National Park coralina.gov.co/ tel. +7 8127188189/8179 L’Aquila, Italy tel. +39 0862 60521 CORFO - Corporación de Fomento [email protected] [email protected] Productivo www.iicsanpietroburgo.esteri.it www.gransassolagapark.it Santiago de Chile, Chile Ministerio de Comercio Exterior www.corfo.cl/inicio Litorle di Ugento Regional Park y Turismo Lecce, Italy Departamento para la Prosperidad Peru tel. + 39 0833 986074 Social tel. + 513 6100 www.parcolitoralediugento.it/parco Bogotá, Colombia – www.dps.gov.co ww2.mincetur.gob.pe/contacto 102 103 5 COMMUNICATION AND RESEARCH

104 105 I got to know Slow Food while travelling in Peru and Bolivia, meeting and photographing people with whom there was a common humanity, a similar way of imagining the world. I can still remember the images and emotions of journeys made for the Slow Food Foundation: from the Kenyan Pokot with their ash yogurt to the Peruvian Quechua in Pampacorral with their multi- colored potatoes, from the Berber culture connected to Talouine saffron in Morocco to the small-scale producers of fragrant spices in Sri Lanka. And the encounters at Terra Madre, people from around the world, a unique moment. That was where the professional association began with photographer Marco del Comune, who became a colleague and friend. By now we have worked together on four editions of the event. In Turin this year I was able to give Rakhib Kazi a hug again: I had been a guest at his house in Bangladesh for five days, meeting his wife and his PHOTOGRAPHERS sweet and funny daughters. Together we even celebrated a Bangladesh Terra Madre Day! But Terra Madre also exists thanks to many Italians, like Flavio Biserni, from Tuscany, Opposite page: a producer of the Kintoa Basque Pig Presidium, photo by Marco who always cooks at Slow Food events. He offers up his Del Comune. AND FILMMAKERS professional skills and most of all his huge heart. Because Below: photos of Ark of Taste products taken by Marco and Oliver during Terra Madre in the end the world is made up of people, not titles. That’s Salone del Gusto 2014. the world I like! On the following page: a producer of the Lansarin and Gaffaya Ancient Durum Wheat Oliver Migliore Varieties Presidium, photo by Oliver Migliore. The Slow Food Foundation works I have learned a language that allows me to communicate on a regular basis with a network of professional photographers who with farmers, fishers, herders and producers from lands travel the world to capture images far and wide who I met at Terra Madre and during my of food producers across the globe. travels, in the various encounters I have had over the course Photographers Marco Del Comune and Oliver Migliore, in particular, of the years. A language made up of gestures, of linguistic have been immortalizing the faces minglings, sounds, songs and even dance. and stories of Terra Madre network members for many years now, visiting The result has been, and is still, an exciting story told in the Presidia, Earth Market and Ark images, that gives value, pride and gratification to all those of Taste communities in their home people who through food manage to express the dignity of countries. living off their own resources. All of this would not have happened if I had not been captivated by a wooden box with a snail carved in it, back in 1987, which piqued my curiosity. That was the starting point of a relationship of support for an ambitious project, in which I firmly believe and which I hope I have managed to recount with my photographs together with Oliver Migliore, ‘partner,’ friend, colleague and travel companion on this adventure.

Marco Del Comune 106 107 The photographers and Giuseppe Cucco Paolo Andrea Montanaro Harry Darby Paolo Demetri directors that collaborate Evo Danchev Paolo Properzi with the Slow Food evodanchev.com paoloproperzi.carbonmade.com Livio Bersano Pierre Soissons Foundation www.liviobersano.com fr.actuphoto.com/pierresoissons Luca Rinaldini Rajesh Vora – Colors www.luca-rinaldini.com www.colorsmagazine.com Alberto Peroli ma7sool Productions Remo Schellino - Polistudio www.albertoperoli.it www.remoschellino.it www.youtube.com/channel/ Alberto Prina UCxHjdqEgudA8ScWFMhcDkdA Richard Maxim Rayner www.mrpraina.com Marcello Marengo Stefano Scarafia Alejandro Giovino www.boda.it Marco Bruzzo Alessandro Vargiu www.bruzzo.it The Recipe Hunters www.alessandrovargiu.com www.therecipehunters.com Marco Casonato Ana Paula Castaldi Diniz www.36fotogramma.org Tino Gerbaldo www.tinogerbaldo.it Armando Rotoletti Marco del Comune Tripodphoto armandorotoletti.com Marzia Verona www.tripodphoto.com DoDesign-s www.marziamontagna.it Tullio Puglia www.dodesign-s.com.br Nicolas Rapetti www.gettyimages.it/immagine/tullio-puglia Eduardo Correa Palacios Oliver Migliore Vito Custodero DOCUMENTARIES, Fokke Van Saane www.vitocustodero.com www.fokkevansaane.nl Oliviero Toscani Xavier Bartaburu www.toscani.com Franco Tanel Valeria Necchio www.francotanel.it Paola Pimentel www.valerianecchio.com Franziska Doswald Paola Viesi Kunal Chandra VIDEOS AND FILMS www.franziskadoswald.ch www.paolaviesi.com Iêda Lúcia Marques de Almeida Gianluca Canè Paola Vanzo www.iedamarques.com

Vesuvius Apricot Cacao, Food of the Gods 2001 directed by Marco Bolasco for Gambero Rosso directed by Annette Frei Berthoud, Nzz Tv Documentary about Béarn mountain (Swiss TV channel). Documentary about the Belìce Vastedda cheese(now a Presidium) Cacao Nacional Presidium (Ecuador). directed by Marco Bolasco for Gambero Rosso Castelvetrano Black Bread CONAB–Companhia Nacional directed by Marco Bolasco for Gambero Rosso 2002 de Abastecimento Fabriano Salame produced by the Brazilian Ministry of Agriculture and partly about the Umbu directed by Marco Bolasco for Gambero Rosso Cinque Terre, a Threatened Ecosystem Presidium (Brazil). Gargano Citrus directed by Annette Frei Berthoud, NZZ TV (Swiss TV channel). Documentary about the directed by Marco Bolasco for Gambero Rosso Cinque Terre Sciacchetrà Presidium. Fishing in Senegal Gargano Podolico Caciocavallo directed by A. Carboni, documentary about directed by Marco Bolasco for Gambero Rosso Mythical Meat small fishing communities in Senegal. Noto Almonds directed by Annette Frei Berthoud, NZZ TV (Swiss TV channel). Describes four Presidia for directed by Marco Bolasco for Gambero Rosso Manrique and the Coffee Odyssey native breeds (Cinta Senese pig, Piedmontese directed by Annamaria Gallone, a Kenzi Menaica Anchovies cattle, Maremma ox, Chianina ox) and the production in co-production with the directed by Marco Bolasco for Gambero Rosso Colonnata Lard Presidium. Slow Food Foundation for Biodiversity. Monti Sibillini Pecorino Documentary on the Huehuetenango Highland Coffee Presidium (Guatemala). directed by Marco Bolasco for Gambero Rosso 2005 Ragusano Olga, Paprika and the Curly-Haired directed by Marco Bolasco for Gambero Rosso Bitto, the Eternal Cheese Piglet San Marzano Tomato directed by Annamaria Gallone, a Kenzi directed by Annamaria Gallone, a Kenzi directed by Marco Bolasco for Gambero Rosso production in co-production with the production in co-production with the Slow Food Foundation for Biodiversity. Slow Food Foundation for Biodiversity. Serra de’Conti Cicerchia Documentary about the Mangalica Sausage directed by Marco Bolasco for Gambero Rosso Documentary dedicated to the Bitto of the Bitto Valleys Presidium (Lombardy, Italy). Presidium (Hungary). Tenera Ascoli Olive directed by Marco Bolasco for Gambero Rosso The Black Pig, the Woods and the Stories of Eels, Water and Fire The Last Link People of Nebrodi directed by Annamaria Gallone, a Kenzi directed by Annamaria Gallone, a Kenzi directed by Tim Kahn, NABO (North American production in co-production with the production in co-production with the Slow Food Foundation for Biodiversity. Basque Organizations) Slow Food Foundation for Biodiversity. Documentary about the Traditional Vallesina Fig Cake Documentary about the Nebrodi Black Pig Marinated Comacchio Valleys Eel Presidium directed by Marco Bolasco for Gambero Rosso Presidium (Sicily, Italy). (Emilia-Romagna, Italy). 108 109 Stories of Farms and Cattle in the The Dates of the Al Jufrah Desert Seeds in mountains pastures, and which can age Gargano Uplands 2008 directed by Walter Bencini and produced by 2013 directed by Stefano Scarafia. for 10 years. directed by Annamaria Gallone, a Kenzi the Slow Food Foundation for Biodiversity A journey from Tuscany to Sicily to production in co-production with the Café y Caffè in collaboration with the Overseas The Planet Lives If Biodiversity Lives understand the importance of the element Slow Food for Africa – 10,000 Gardens Slow Food Foundation for Biodiversity. directed by Annamaria Gallone, a Kenzi Agronomical Institute and the Italian directed by Enrico Carlesi and Milena Raviola at the origins of all our food: seeds. to Cultivate the Future Documentary about the Gargano Podolico production in co-production with the Development Cooperation. A journey to The video explains why food biodiversity is directed by Enrico Carlesi and Milena Raviola. Caciocavallo Presidium (Puglia, Italy). Slow Food Foundation for Biodiversity. the heart of Libya and the Al Jufrah oases, important for the environment, and what Slow Floriano and the Bees Recounts Slow Food for Africa, the evening Documentary about the coffee Presidia following the ancient caravan routes to Food is doing to protect it. directed by Stefano Scarafia. Documentary of February 17 in Milan, when the new phase (Guatemala, Dominican Republic). discover 400 varieties of dates and their rich that tells the story of Floriano and his bees, of the gardens project was launched. Terra Madre Slow Food Story history and culture. who produce Slow Food Presidium high directed by Nicola Ferrero and Ugo Vallauri. Café y Caffè: The Experience directed by Stefano Sardo Slow Food Gardens: Documentary dedicated to Terra Madre. mountain honey. of the Slow Food Sierra Cafetalera An account of how Slow Food was founded A Growing Movement Coffee Presidium and how the movement evolved from Stories of Seeds, Earth and Bread directed by Enrico Carlesi and Milena Raviola. The Wild Sheep, the Fox and Love directed by Annamaria Gallone, a Kenzi focusing on the pleasures of food to directed by Remo Schellino. An educational video with some tips on how directed by Anne Magnussen. Documentary production in co-production with the 2011 the protection of agricultural and food The rye from Tauern, in Austria, is an ancient to grow a Slow Food garden. on Hilde Buer, a sheep farmer from the Slow Food Foundation for Biodiversity. biodiversity. Pokot Ash Yoghurt variety from the mountains, protected by a Villsau Sheep Presidium (Norway). Documentary about the Sierra Cafetalera Honeys of Ethiopia directed by Francesco Amato and Stefano Slow Food Presidium. Coffee Presidium (Dominican Republic). Scarafia. Roots directed by Tripod Photo. A documentary tells of its rediscovery. Documentary about the Pokot Ash Yogurt directed by David Giacomelli Documentary that illustrates the project The Earth is a Mother Presidium in Kenya. and Davide Oddone of the Ethiopian honey network through Documentary exploring the gastronomic Earth and Freedom 2006 directed by Santo della Volpe. Documentary interviews with the food communities roots of indigenous communities and directed by Remo Schellino. about small fishing communities in Senegal. Harenna Forest Wild Coffee involved. The Highest Cheese in the World directed by Francesco Amato and Stefano different groups of immigrants in Brazil (Afro- In the northern Basque Country, a group Fruit Preserves directed by Paola Vanzo and Andrea Scarafia. descendants, Japanese, Italians, Portuguese, of farmers are protecting local biodiversity directed by Remo Schellino. Documentary Cavazzuti. Documentary about the Yak Documentary about the Harenna Forest Syrian-Lebanese, Germans).Produced (ancient pig and sheep breeds, local Cheese Presidium (China). about the production of quality fruit Wild Coffee Presidium in Ethiopia. in collaboration with the University of varieties of corn and cherry…) through preserves. Gastronomic Sciences and funded by Lavazza. collaboration and direct sales. 2015 Jeans & Martò Imraguen Women’s Mullet Botargo Noe’s Wine directed by Remo Schellino. Documentary directed by Claudia Palazzi and Clio Sozzani. L’Arca del Gusto directed by Daniele de Sanctis. Documentary about the story of Roba Bulga Don’t Show Me How it’s Done, on the Imraguen Women’s Mullet Bottarga directed by Enrico Carlesi Documentary about the enogastronomic Jilo, an Ethiopian herder and student at the Tell Me its Story Presidium (Mauritania). 2014 Documentary on the Ark of Taste project. traditions of Georgia and the Georgian Wine University of Gastronomic Sciences. directed by Remo Schellino. Cheesemakers in Jars Presidium. The Ark of Taste in Chile from the Slow Food Presidium for heritage Biodiversità Manoomin – The Sacred Food La degustation de l’huile d’Argane. directed by Aldo Oviedo. Bitto tell the story of their battle to save directed by Enrico Carlesi directed by Jack Riccobono on the Une Sentinelle Slow Food Documentary that recounts a heroic production: a raw-milk cheese Documentary on biodiversity seen through Anishinaabeg Manoomin Rice Presidium in directed by Remo Schellino the Ark of Taste project in Chile. produced at each milking exclusively the Slow Food Foundation projects. the US; a prizewinner at the Berlinale Talent and Dario Leone. Campus as part of the Berlin International 2009 Documentary produced with the support Film Festival. 100 Days Between Heaven of the Piedmont Regional Authority and in and Earth collaboration with the Moroccan association Maremma, Land of Presidia directed by Dario Leone for Slow Food Al AlBaydar on the sensory qualities of argan directed by Valter Bencini, a co-production in collaboration with the University of oil and how to taste it. of Insekt and Raisat Gambero Rosso. Gastronomic Sciences as part of the European Promo Terroir project. Short film Sawasiray–Pitusiray about the Italian and French cross-border directed by Mariana Herrera Bellido on Presidia (Italy). 2012 the landscape and management of the Pampacorral Sweet Potato Presidium in A Gift From Talking God: Cous Cous Island Peru; a prizewinner at the Berlinale Talent The Story of the Navajo-Churro directed by Francesco Amato Campus as part of the Berlin International directed by Peter Blystone and Margaret and Stefano Scarafia Film Festival. Chanler, with the participation of Roy Kady, Documentary about the Fadiouth Island Salted Millet Couscous Presidium in Senegal. Jay Begay, Jr. Dr. Lyle McNeal e Dr. Gary Paul Zeri Lamb: A Border Animal Nabhan. Documentary about the Navajo- MarcoPolo: Genes and Tastes Along directed by Valter Bencini, a co-production Churro Sheep Presidium. the Silk Road of Insekt and Raisat Gambero Rosso. Terra Madre People directed by Carlo Auriemma and Elisabetta Eordegh directed by Slow Food, studio Bodà Documentary about the food communities production. Presenting the small farmers, along the Silk Road (Armenia, Azerbaijan, herders, fishers, cooks, students and Georgia, Kyrgyzstan, Turkmenistan, Tajikistan, 2007 academics brought together at the third Kazakhstan, Ukraine, Crimea, Uzbekistan). Terra Madre world meeting. As Fulôs do Sertão Produced as part of the MarcoPolo project As mulheres da caatinga fazendo The world premiere of Italian director thanks to the collaboration between IRCSS Ermanno Olmi’s documentary Terra Burlo Garofolo, Trieste, Sissa Medialab, City econegócios of Trieste and the Terra Madre Foundation. directed by Ricardo Malta for BPC Imagens. Madre was presented at the Berlinale Documentary about the Umbu Presidium international film festival on February 6, Reviving Recipes (Brazil). 2009. In this production inspired by the directed by Watanabe Satoshi Terra Madre network of food communities, Through the story of chef Masayuki Okuda, Langsom Mat (Slow Food) Olmi delivers a powerful message about the children of Yamagata and professor directed by Vanja Ohna. Documentary on the critical issues facing food, and their Egashira Hiroaki, this documentary tells the Møre og Romsdal Salt Cod Presidium economic, environmental and social the story of how the whole community in (Norway). implications. the Yamagata prefecture came together to safeguard the biodiversity of products Um pé de que? Programa Umbu linked to the local gastronomic culture, like directed by Leo Andrade, for Pindorama traditional rice varieties, zusayama Filmes. TV program about the Umbu 2010 radicchio and tonojima cucumber. Presidium (Brazil). Marco Polo 2010 A Thousand Gardens in Africa directed by Carlo Auriemma and Elisabetta directed by Slow Food and Bodà (Turin, Vanilla, The Queen of Spices Eördegh. Presents the food communities Italy). Documentary that collects remarks directed by Annette Frei Berthoud, Nzz Tv and producers along the Silk Road (Georgia, of coordinators, teachers and alumni (Swiss TV channel). Documentary on the Azerbaijan, Turkmenistan, Tajikistan, involved in the project. In Italian, English, Mananara Vanilla Presidium (Madagascar). Kazakhstan, Uzbekistan). French and Mossi. 110 111 Frutos Silvestres del Gran Chaco - Il posto delle ciliegie Documentary about the Ankole Long- saberes y recetas de las mujeres directed by Remo Schellino Horned Cattle Presidium in Uganda. indígenas rescatados por un Documentary on the Heirloom Itxassou Baluarte Cherry Varieties Presidium. Dal campo alla tavolta produced by Punto Rec directed by Luis Zunino Lavazza – Etigua Video about the Chefs’ Alliance project at Documentary on the Slow Food Gran Chaco produced by Lavazza Terra Madre Salone del Gusto 2016. Wild Fruits Presidium in Argentina. Documentary on the Huehuetenango Coffee Presidium in Guatemala and the I grandi chef alleati dei contadini a Il cacao porcelana della Sierra Harenna Coffee Presidium in Ethiopia. Terra Madre Salone del Gusto Nevada de Santa Marta produced by Punto Rec directed by Crista Castellanos Mieli d’Etiopia Video about the Chefs Alliance during the Documentary on a Presidium that is saving produced by Slow Food, Moxa, Slow Food 2016 event. and promoting a forgotten cacao. Foundation for Biodiversità, Parma per gli Altri, Cisp, Conapi, Commune of Parma Il caffè ugandese: la nostra cultura, Nel nome del padre Documentary on the honey network in il nostro patrimonio, la nostra directed by Remo Schellino Ethiopia. economia Documentary on the Basque Pyrenees produced by TripodPhoto Mountain Cheeses Presidium. Documentary about the Luwero Kisansa Coffee Presidium. Liberi nella foresta 2016 directed by Remo Schellino I Presìdi Slow Food Documentary on the Kintoa Basque Pig Ama la terra. Difendi il futuro produced by Geko Film Presidium. produced by the Scuola Holden Video presenting the Presidia project. Two videos dedicated to the fundraising Semi di libertà campaign Love the Earth, Defend the Future. L’Arca del Gusto directed by Remo Schellino produced by Punto Rec Documentary on the Basque Red Grain Ankole, la vacca dalle lunga corna Video about the Ark of Taste during the Presidium. produced by TripodPhoto Terra Madre Salone del Gusto 2016 event. UNIVERSITY DISSERTATIONS

The Slow Food Foundation for Biodiversity and the Italian Presidia are frequently a subject of interest to university students. Below is a list of selected research theses and dissertations.

University of Genoa and Recognition of the Specificity of Local Supervisor: Mara Lucisano Faculty of Arts and Philosophy Areas in International Slow Food Projects Candidate: Federica Catenacci Degree in Arts Language: Italian Year: 2003/2004 Historiography of Local Products. Supervisor: Egidio Dansero A Case Study: Roccaverano Robiola Candidate: Augusta Roux Year: 2002/2003 Sant’Anna School of Advanced Language: Italian Studies, Pisa Supervisor: Claudio Costantini University of Padua Master in Evaluation and Control of Quality Candidate: Paola Nano Faculty of Sciences Food Production Degree in Natural Sciences Biodiversity in Latin America: Method Year: 1999/2000 Genetic Characterization of Populations for Recognition and Promotion of Food of Native Veneto Poultry Breeds Using Products Particularly in Latin America Bocconi University Amplified Fragment Length Polymorphism Language: Spanish Master in Tourism (AFLP) Supervisor: Giuseppe Turchetti The Slow Food Presidia: From Cultural Language: Italian Candidate: A. Escobar Fonseca Initiative to Entrepreneurial Activity Supervisor: Federica Sandrelli Year: 2003/2004 Language: Italian Candidate: Gabriele Baldan Candidates: Magda Antonioli Corigliano and Year: 2003/2004 University of Siena GRANARIES OF MEMORY Giovanni Viganò Faculty of Arts and Philosophy The Slow Food Foundation also collaborates with the Year: 2002 University of Pisa Degree in Communication Science Faculty of Agriculture Degree in Biological Slow Food, Creative Communities University of Gastronomic Sciences on the production of University of Turin and Multifunctional Agriculture and Tribal Marketing videos (with the support of Dario Leone and his student Faculty of Political Science Defining Production Rules: Language: Italian workshop) and the development of the Granaries of Degree in International and Diplomatic Sciences The Case of Slow Food Presidia Supervisor: Fabrizio Maria Pini The Revival of Local Knowledge in a Global Language: Italian Candidate: Francesca Socci Memory, a multimedia archive that collects the stories World. Slow Food’s Cultural Initiatives and Supervisor: Mara Miele Year: 2003/2004 of small-scale farmers, herders, fishers, food producers Entrepreneurial Activity: The Presidia. Two Candidate: Francesca Baldereschi and artisans who have long been working to recover Case Studies: Montébore and Roccaverano Year: 2003/2004 University of Turin Faculty of Economics the knowledge and foods linked to local areas, often in Robiola Language: Italian University of Milan University School of Business Management marginal environments. Supervisor: Egidio Dansero Faculty of Veterinary Medicine Pinerolo Candidate: Emanuela Busso Degree in Technologies, Animal Products and Protected Designation of Origin, Protected Year: 2002/2003 Product Quality Geographical Indication and Promotion of United in the recognition of the universal value of Slow Food and its Presidia: Recognition Distinctive Local Products with Freedom of biodiversity and the variety of cultures found in the world, and Protection of Native Italian Pig Breeds Circulation of Goods and Food University of Turin the Slow Food Foundation and the Granaries of Memory and Their Products and Wine Tourism Faculty of Economics Language: Italian Language: Italian interview people from many different contexts, including Slow Food in Sicily: Analysis and Supervisor: Maria Antonietta Paleari Supervisor: Leo Amato Presidia and food communities. Promotion of Presidia in the Nebrodi Area Candidate: Laura Cappellato Candidate: Valentina Turaglio Language: Italian Year: 2003/2004 Year: 2003/2004 Supervisor: Erminio Borlenghi Candidate: Gabriele Cena University of Milan University of Trieste Year: 2002/2003 Faculty of Agriculture Faculty of Arts and Philosophy Degree in Food Sciences and Technologies Degree in Sciences and Techniques of University of Turin Compositional Characteristics of Amaranth Interculturality www.granaidellamemoria.it Faculty of Political Science and its Main Uses in the Food Sector Biodiversity and Local Cultures: Argan Oil in Morocco: Biodiversity Defense Language: Italian The Slow Food Presidium for Andean Corn 112 113 in Northwest Argentina Language: Italian Turin: A Cultural and Social Journey to the University of Gastronomic Sciences University of Gastronomic Sciences Specialized Degree in Development, Language: Italian Supervisor: Giovanni Belletti Roots of Food Master in Italian Gastronomy and Tourism Master in Italian Gastronomy and Tourism Environment and Cooperation Supervisor: Francesco Micelli Candidate: Dario Ricci Language: Spanish Armenia: A Report The Importance of Camel Milk at a Sustainable Fishing Between Ethics, Co-Supervisor: Prof. Javier Grossutti Year: 2006/2007 Supervisor: Veronica Orazi Candidate: Aviva Kruger Time of Dramatic Change: The Case of Traditions and Climate Change: Candidate: Giulia Ferrari Candidate: Erika Inz Year: 2008/2009 Karrayyu Oromo, Ethiopia The Case of Slow Fish Year: 2004/2005 Cà Foscari University of Venice Year 2007/2008 Language: English Language: Italian Faculty of Arts and Philosophy University of Turin Candidate: Roba Bulga Supervisor: Egidio Dansero University of Milan Specialist Degree in Cultural Anthropology, Urbino Institute Agriculture Faculty Year: 2010/2011 Co-supervisor: Filippo Barbera Faculty of Veterinary Medicine Ethnology and Ethnolinguistics for Industrial Design Promotion Paths for Local Products: Candidate: Erica Di Girolami Degree in Technologies, Animal Products and Women’s Cooperatives in Southeast Eating Well. Gastronomy, Culture Savona Chinotto University of Turin Year: 2012/2013 Product Quality Morocco: The Slow Food Argan Oil and African Traditions Supervisor: Cristiana Peano Degree in Communication Sciences The Orbetello Lagoon: Processes, Products Presidium Language: Italian Candidate: Rossella Briano Sustainable Consumption and Local University of Gastronomic Sciences and Fishing Language: Italian Supervisor: Sandro Natalini Year: 2009/2010 Markets Degree in Gastronomic Sciences Language: Italian Supervisor: Giovanni Dore Candidate: Alice Lotti Language: Italian Sustainability Assessment of the Slow Supervisor: Maria Antonietta Paleari Candidate: Rebecca Roveda Year: 2007/2008 University of Gastronomic Sciences Supervisor: Sergio Scamuzzi Food Gardens Project in Kenya Candidate: Elena Giunco Year: 2006/2007 Degree in Gastronomic Sciences Candidate: Federica Fiocco Supervisor: Paola Migliorini Year: 2004/2005 University of Gastronomic Sciences Colombian Piangua Extraction System: Year: 2010/2011 Candidate: Ngugi Samson Kiiru University of Gastronomic Sciences Master in Gastronomic Sciences Analysis and Development of a Systemic Year: 2012/2013 University of Turin Master in Gastronomic Sciences and Quality Products Project for a New Slow Food Presidium University of Wageningen Faculty of Agriculture and Quality Products Food Education. Slow Food: Rebuilding Supervisor: Franco Fassio Degree in Health and Society University of Gastronomic Sciences Degree in Agricultural Sciences Support for the Development of a Network Taste Memories Co-supervisor: Lia Poggio Community Gardens and Health: Do Degree in Gastronomic Sciences and Technologies of Women’s Producer Cooperatives in in the Education System Candidate: Manlio Larotonda Community Gardens Promote Health? The Rhetoric of Slow Food Presidia: A The Cultivation of Coffee in the Morocco: An Italian-Moroccan Cooperative Language: English Year: 2010/2011 Including case study on the Thousand Theoretical Approach to the Symbols Department of Huehuetenango Venture for the Argan Oil Presidium Candidate: Amy Lim Mai Gardens in Africa project. Used by Slow Food with Special Regard (Guatemala): An Analysis of Production Language: Italian Year 2007/2008 Language: English to the Case of Slow Food Switzerland Costs and the Post-Crisis Price Situation Candidate: Rebecca Roveda University of Gastronomic Sciences Supervisor: Laura Bouwman Language: English Language: Italian Year 2006/2007 University of Gastronomic Sciences Degree in Gastronomic Sciences Candidate: Sanne De Wit Supervisor: Michele Fino Supervisor: Alessandro Corsi Degree in Gastronomic Sciences Sustainability in Large-Scale Year: 2010/2011 Candidate: Emanuel Lobeck Candidate: Francesco Imberti University of Turin Small Coastal Fishing Communities Distribution: The Collaboration Between Year: 2012/2013 Year 2004/2005 Faculty of Arts and Philosophy in the Mid-Adriatic: Relationships Between Coop and Slow University of Gastronomic Sciences Degree in Intercultural Communication Trades and Products Food Switzerland Degree in Gastronomic Sciences University of Turin University of Turin Questions of Origin. Sustainable Food Language: Italian Language: Italian Ethnobotanical Research, Nutritional Faculty of Political Sciences Faculty of Economics Culture: A Brazilian Experience Supervisor: Silvestro Greco Candidate: Florian Friedmann Analysis and Guide to Use of Quelites in Slow Food in Kenya: An Analysis of the Regional Marketing and Slow Food Language: Italian Candidate: Maria Elena Sidoti Mexican Gastronomic Culture Year: 2008/2009 Social, Environmental and Economic Presidia: A Winning Combination? The Supervisor: Francesco Remotti Year: 2007/2008 Supervisors: Andrea Pezzana and Sustainability of the Presidia in the Molo Positive Effects of a Presidium on the Local Candidate: Tania Toniolo Bocconi University Andrea Pieroni and Njoro Districts Area. The Case of the Province of Cuneo Year: 2006/2007 Candidate: Irene Vianello Catholic University Degree in Economics for the Arts, Culture Language: Italian Language: Italian Year 2011/2012 of the Sacred Heart and Communication (CLEACC) Supervisor: Egidio Dansero Supervisor: Erminio Borlenghi Agriculture Faculty, Piacenza campus University of Gastronomic Sciences The Evolution of Slow Food’s Social Candidate: Daniela Fiorito Candidate: Edgardo Manfredi Degree in Gastronomic Sciences Organizational and Commercial Aspects of University of Gastronomic Sciences Responsibility: From Taste Education to Year: 2012/2013 Year: 2004/2005 Chestnuts in the Calizzano and Murialdo Direct Sales of Agricultural Products Degree in Gastronomic Sciences Protecting the Global Environment Tecci: Economic Examination of a and Impact on Consumers Plants of the Traditional Cuisine Language: Italian Ca’ Foscari University of Venice University of Milan Presidium Language: Italian of Belarus Supervisor: Antonio Tencati Faculty of Arts and Philosophy Faculty of Veterinary Medicine Language: Italian Candidate: Massimo Bodda Supervisor: Andrea Pieroni Candidate: Valentina Albertini Landscapes, Visions and Local Food Degree in Technologies, Animal Products and Supervisors: Claudio Malagoli Year: 2007/2008 Candidate: Tanya Gervasi Year: 2009 Consumption: The Misso Pear Presidium Product Quality and Bruno Scaltriti Year 2011/2012 in the Upper Valpolicella Rediscovery of a Distinctive Local Product: Candidate: Enrico Bonardo University of Turin University of Milan Language: Italian Red Cattle and their Products Year: 2007/2008 Faculty of Foreign Languages University of Gastronomic Sciences Degree in Literature Supervisor: Giovanni Dore Language: Italian and Literature Degree in Gastronomic Sciences Food as Culture: The Case of Senegal Co-supervisor: Francesco Vallerani Supervisor: Maria Antonietta Paleari University of Gastronomic Sciences The Slow Food Presidia: Creating an Image Sustainability of A Thousand Gardens Language: Italian Candidate: Filippo Gioco Candidate: Maria Paola Savoldelli Degree in Gastronomic Sciences and Distributing the Product in Africa Project – Case Study in Kenya Candidate: Michela Offredi Year: 2012/2013 Year: 2004/2005 Commercial Development of a Product Supervisor: Laura Bonato Supervisor: Paola Migliorini Year: 2009/2010 (Cornmeal Biscuits) Through Sensory Candidate: Elisa Avataneo Candidate: John Ngugi Njoroge Turin Polytechnic University of Turin and Consumer Science Techniques Year 2008/2009 Year 2010/2011 Bocconi University Faculty of Architecture Faculty of Economics Language: Italian Degree in Economics and Management Specialized Degree in Ecodesign Strategies for Protecting the Consumption Supervisor: Sebastiano Porretta University of Bologna University of Gastronomic Sciences for Art, Culture and Communication Systemic Approach to the Fadiouth of Distinctive Local Products in a Global Candidate: Federica Frigerio Faculty of Political Science Degree in Gastronomic Sciences Food Is Culture, Identity and Wealth: Community in Senegal, Bottom-Up Society Year: 2007/2008 Specialized Degree in Cooperation Ticino Viticulture Promotion Project Slow Food Presidia Awareness for a Collective Change Language: Italian and Development Supervisors: Paolo Corvo and Yann Grappe Language: Italian Supervisor: Anna Cugno University of Turin Food Sovereignty Through Slow Food Candidate: Valentina Tamborini Language: Italian Supervisor: Chiara Solerio Candidate: Andrea Dellavalle Faculty of Medicine and Surgery Presidia: A Case Study of Huehuetenango Year 2011/2012 Supervisor: Luigi Bistagnino Candidates: Ludovica Di Luzio, Roberta Year: 2005/2006 Degree in Dietetics Highland Coffee Candidates: Arianna Agostini, Carola Demarchi, Ceriana, Laura Mascia, Cecilia Sardella, Elena Bromatological Analysis and Nutritional Supervisor: Andrea Segrè University of Milan Maria Fatima Mudon Zanette Suor Orsola Benincasa University, Evaluation of Widely Used Industrial Food Co-supervisor: Luca Falasconi Degree in Communication and Society Year: 2012/2013 Year: 2010/2011 Naples Products Compared to Slow Food Presidia Candidate: Ania Pettinelli Year: 2008/2009 Associative Movements and Social Fraternity: The Case of Slow Food’s University of Bari Authentic, Slow and Tribal Language: Italian University of Florence The Case of Slow Food From a Supervisor: Andrea Pezzana University of Turin Coffee Project Degree in Modern Languages for International Mediterranean Marketing Perspective Candidate: Zaira Frighi Faculty of Agriculture Degree in Tropical Rural Development Supervisor: Enzo Colombo Cooperation. Thesis in Cultures, Mobility Language: Italian Year 2007/2008 The Promotion of Resources in Northwest Study of the Cultivation of Phoenix Candidate: Giuliana Daniele and Borders Supervisor: Davide Borrelli Africa: The Case of Dogon Somé dactylifera L. and Processing Year 2011/2012 From the World to Terra Madre, the Candidate: Massimo Romano University of Gastronomic Sciences Supervisor: Cristiana Peano of Siwa Oasis Dates Experience of Slow Food Year: 2005/2006 Master in Gastronomic Sciences and Quality Candidate: Elisa Mascetti Language: Italian Gregorio VII University Supervisor: Francesco Cassano Products Year: 2008/2009 Supervisor: Francesco Garbati Pegna in Rome for Foreign Co-supervisors: Paola Laskaris and University of Gastronomic Sciences Coffee, Essence of the Global World: Co-supervisor: Francesco Ferrini Languages for International Communication Giovanna Devincenzo Master in Food Culture: Communicating Quality Quality for Freedom University of Bologna Candidate: Irene Marongiue The Huehuetenango Highland Coffee Candidate: Jennifer Aretha Boakye Products Language: Italian Faculty of Political Science Year: 2010/2011 and Wild Harenna Forest Coffee Presidia Year: 2011/2012 Farmers’ Markets in Italy Candidate: Mariana Guimaraes Research Doctorate in International Supervisors: Adriana Bisirri, Marylin Scopes Language: Italian Year 2007/2008 Cooperation and Policies of Sustainable University of Gastronomic Sciences and Tamara Centurioni Bocconi University Candidate: Pierluigi Frassanito Development Degree in Gastronomic Sciences Candidate: Valentina Bernacchini Faculty of Economics Year: 2006/2007 University of Turin Politics and International Cooperation in Community and School Gardening Year 2012/2013 Organic Agriculture: Rules and Faculty of Foreign Languages and Literature Slow Food Language: English Regulations for Sustainable Production University of Florence Degree in Foreign Languages for International Supervisor: Andrea Segrè Supervisor: Paola Migliorini University of Turin Supervisor: Marco Bettiol The Role of Fairs in Promoting Traditional Communication Candidate: Alberto Grossi Candidate: Andrew Gitau Karanja “Cognetti De Martiis” Department Candidate: Beatrice Francesca Toppi Local Products Terra Madre and the Salone del Gusto in Year: 2008/2009 Year: 2010/2011 of Economics and Statistics Year: 2011/2012 114 115 University of Turin University of Turin University of Gastronomic Sciences Faculty of Political Sciences Degree in Economics and Business Master in Food Culture and Eating Meat. Environmental, Social Management Communications and Health Problems. The Process of Promoting Piedmontese Food, Place and Identity Supervisor: Roberto Burlando Rural Areas Through Innovative Risk Climate Change and Food Security: The Candidate: Marco Ciot Management Policies. The Case of Slow Case of Guji Indigenous Ethnic Group Year: 2012/2013 Food Presidia Inhabited in Southern Oromia National Supervisor: Anna Claudia Pellicelli Regional State Aalborg University Copenhagen Co-supervisor: Franco Percivale Supervisor: Paola Migliorini Denmark Candidate: Alessia Garombo Candidate: Gololcha Balli Gobena Integrated Food Studies Year: 2013/2014 Year: 2014/2015 Slow Situation. A Constructivist Grounded Theory of the Complexity University of Bologna University of Gastronomic Sciences of Slow Food in Denmark Degree in Languages, Society and Degree in Gastronomic Sciences Candidate: Johan K. Dal Communication Local Production of Prime Materials for a Year: 2013/2014 Food to Nourish, Food to Not Waste. Craft Brewery in Guinea Reflections and Translations of Slow Supervisor: Paola Migliorini University of La Sabana Food’s Miniguide, “Fare’s Fair” Candidate: Mohamed Lamine Camara Chía, Colombia Supervisor: Mette Rudvin Year: 2014/2015 Faculty of Social Communication Co-supervisor: Adriana De Souza and Journalism Candidate: Violetta Iacobacci University of Brasilia Food Security and Economic Journalism. Year: 2014/2015 Centro de Desenvolvimento Sustentável Four Stories About Threats to Food Slow Food na Itália e no Brasil. História, Security in Colombia and the World University of Turin projetos e processos de valorização dos Supervisor: Aldemar Moreno Quevedo Three-year Degree in Intercultural recursos locais Candidate: Adriana Silva Espinosa Communication Supervisor José Luiz de Andrade Franco Year: 2013/2014 From Vinica, the Cradle of Wine, to Candidate Chiara Gentile Piedmontese Vineyards: Emigration, a.a. 2014/2015 Work and Integration of the Macedonian Community in Piedmont. Supervisor: Carlo Capello University of Turin Candidate: Ivana Ilieva Department Culture, Politics and Society Year: 2013/2014 Degree course in International Development and Cooperation Sciences University of Turin The role of Slow Food in a context PRESS REVIEW Faculty of Political Sciences of international cooperation for Sustainability Analysis of the Food development: the project funded by Community Model of Slow Food the ACRI foundations in Burkina Faso Supervisor Francesco Abbate in Morocco During 2016, communication with the media (TV, radio, print and web) Supervisor: Irene Bono Candidate Francesca Parisse Candidate: Mariem Dinar a.y. 2013/2014 about the Slow Food Foundation’s projects benefited greatly from the Year: 2014/2015 impact of Terra Madre Salone del Gusto. This is amply demonstrated by University of Gastronomic Sciences the peak in articles around the time Slow Food’s biennial event was held. University of Turin Master in Food Culture and Communications: Faculty of Political Sciences Representation, Place and Identity Nonetheless, there continued to be an on-going attention towards these Analysis of Slow Food’s Activities “Non è come prima”: Observations of projects throughout the whole year. in Senegal Climate Change by Small-Scale Coastal The Ark of Taste in particular had significant success in 2016. Fishers in Italy and the Role of Fishers’ Supervisor: Egidio Dansero The number of countries where Slow Food has managed to gain media Candidate: Valentina Curetti Knowledge” Year: 2014/2015 Supervisor: Simone Cinotto attention continues to increase, thanks in part to the fact that its projects Candidate: Emily Reynolds Farr are supported by a global philosophy but are very firmly rooted in University of Turin Year: 2015/2016 local areas. Political Science Faculty Slow Food Coffee Presidia in Africa – University of Gastronomic Sciences the coffee market and the Harenna Degree in Gastronomic Sciences Presidium Folk knowledge for food sovereignty: Supervisor Egidio Dansero a field study on new Ark of Taste plant Candidate Beatrice Ferlaino products from Buganda Kingdom, Uganda a.a. 2013/2014 Supervisor: Andrea Pieroni Candidate: John Wanyu University of Gastronomic Sciences Year: 2015/2016 Master in Food Culture and University of Gastronomic Sciences Communications Master in Food Culture and Communications: Food, Place and Identity Human Ecology and Sustainability The Perception of Stakeholders on the A Sustainability Assessment of Slow Food Role of School Gardens in Assisting to Achieve the Objectives of Ghana School Garden Projects in Uganda Feeding Program Supervisor: Paola Migliorini Candidate: Philip Amoah Candidate: Liane Sullivan Year: 2014/2015 Year: 2015/2016 University of Gastronomic Sciences University of Bordeaux Master in Food Culture and Degree in Geography Communications Master in Development of Territories, Origin Food, Place and Identity and Quality of Products The Contribution of Slow Food Gardens La biodiversité alimentaire, une stratégie and Other Small-Scale Farmers to pertinente pour le développement Promote Sustainable Food System territorial ? Le cas de Slow Food Uganda. Supervisor: Cinzia Scaffidi Supervisor: Nicolas Lemoigne Candidate: Themba Austin Chauke Candidate: Vincent Lagre Year: 2014/2015 Year: 2015/2016

116 117

Trendkite also generates measurements such as the equivalent publicity value INTERNATIONAL of the press review, the aggregate number of readers and total mentions. EQUIVALENT PUBLICITY VALUE The equivalent publicity value shows what the value of a mention would be if PRESS it came from a paid Online articles Blog posts TV advertisement. It is 10,808,512 $ 627,064 $ 17,954 $ calculated by taking into account the number of readers, the potential audience and the average cost of an 2016 REPORT TOTAL VALUE $ 11,453,530 advertisement.

To monitor press coverage, the international press office has used data gathered AGGREGATED NUMBER OF READERS by Trendkite, a professional press review service. Trendkite monitors keywords and intercepts every mention of Slow Food, its projects and activities around the web. The aggregate number of readers or readership Online articles Blog posts is the measure of 5,749,208,758 333,545,149 potential readers, i.e. the number of people that may have read the news analyzed according to the data gathered by PROJECTS AGGREGATED NUMBER OF READERS: 6,082,891,619 Trendkite from editors.

Presidia 3.618 TOTAL MENTIONS

1000 Ark of Taste 603

800 Gardens in Africa 215 600 The graphic shows how many times Earth Markets 194 400 In 2016 there was the projects were a notable spike in mentioned in mentions that coincides

combination with 200 with Terra Madre Salone Chefs’ Alliance 37 the keyword Slow del Gusto. The number Food Foundation for of mentions stabilizes at Biodiversity. 0 a higher average level DEC 2015 FEB 2016 APR 2016 JUN 2016 AUG 2016 OCT 2016 DEC 2016 thereafter. 118 119 Taste of Indigenous food delights mammoth food festival in Italy : SBS Food 29/09/16 16:30

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C12 Friday, October 7, 2016 FOOD & DRINK CONTACT US: [email protected] I KNOW A PLACE Jonathan Bui restaurateur & bar owner A Chinese-born Taste of Indigenous food delights mammoth food festival in Italy : SBS Food 29/09/16 16:30 SELECTION OF MEDIA RELEASES Italian chef who CHINA South China Morning Post I’m definitely an adventurous eater. Our family has roots in F&B so I was exposed to helped launch lots of different ingredients and cuisines from the Slow Food a young age. In general, I try to eat healthy Taste of Indigenous food delights mammoth food festival in Italy : SBS Food 29/09/16 16:30 but sometimes I can’t help indulging. I usually movement on the start the day with a croissant or egg sandwich mainland is bringing Premier League with soy milk cappuccino, then for lunch I’ll Slow Food’s mega food festival, Terra Madre Salone del Gusto, is happening right now in Turin, have a simple salad or sandwich, and some of the country’s Four tastes of kangaroo with Indigenous flavours. (Alecia Wood) anything goes for dinner. Life Italy. At a sold-out workshop on the weekend, Dale Tilbrook introduced the international crowd to My family is Chiu Chow, so when it comes most interesting Premier League to comfort food nothing beats [my company’s] ingredients to the Science Australia’s native flavours, sharing homemade red quandong jam and freshly cooked kangaroo Pak Loh Chiu Chow restaurants. My favourite Life is the Times Square outlet (shop 1002, 10/F world, writes terrine. Times Square, 1 Matheson St, Causeway Bay, Science Long Reads tel: 2577 1163) because it always brings back Giovanna Dunmall By lots of fond memories. I’ve been eating there Long Reads Sexuality Alecia Wood since I could walk. It’s all about the ingredients, Sexuality 30/12/2016 Кулинарная школа Chefshows by Novikov: путешествия со вкусом — National Geographic Россия 26 Sep 2016 - 12:48 PM UPDATED 26 Sep 2016 - 2:11 PM Tweet Like 588 THE GOOD 4 [ #comments ] КАЛЕЙДОСКОП Taste of Indigenous foodFOOD delights mammoth food festival in Italy : SBS Food sbs.com.au/food29/09/16 16:30 sbs.com.au/food FOOD “I imagineAUSTRALIA that for lots of people SBS it’ll be Foodthe first time they’ll eat kangaroo,” says Dale Tilbrook, who just ran a packed workshop over the weekend on Australian native foods at the Terra Madre Salone del Gusto event [ https://www.facebook.com/salonedelgustoterramadre Кулинарная школа Chefshows by Novikov: 26 SEP 2016 - 2:11PM Pak Loh Chiu Chow in Causeway Bay. ] in Turin, Italy. The biennial festival organised by the Slow Food movement [ Premier League La propriétaire du Fromage au Village, de Lorrainville, parmi les Héros canadiens de l'alimentation | ICI.Radio-Canada.ca 15/04/16 12:21 and the chefs don’t ruin them with excess OLD WAYS 26 SEP 2016 - 2:11PM Facebook%20page:%20https://www.facebook.com/slowfoodinternational ] – which is headquartered nearby, in the northern region of sauce or oil. I particularly love the bitter gourd путешествия со вкусом Life with pork ribs, bean curd chicken, the cold Piedmont – brings together thousands of farmers and foodsmiths from around the world, showcasing their goods at markets, tastings crab, and Chiu Chow congee. Кулинарные фестивали, мастер-классы именитых шеф-поваров и походы по знаменитым TasteScience of Indigenous food delights mammothand panel discussions focused on the organisation’s ethos of promoting "good, clean and fair" food. I also love the egg sandwich at Australia Dairy Company (47-49 Parkes St, Jordan, t’s a hot September from air-dried donkey and the group, admits Ling, but in return ресторанам — в гастрономической одиссее от Chefshows by Novikov. Long Reads tel: 2730 1356). Nowhere offers such a fluffy day in Turin, local Sanhe cows he breeds. the association is getting “access Taste of Indigenous food delights mammoth egg at that price, speed and consistency. northern Italy and Elsewhere on the stand, wild to invaluable information about foodSexuality festival in Italy “I’m Wardandi Bibbulmun, that’s my language group area from the southwest of Western Australia,” Tilbrook explains. The owner of Yuet Wah Hui Seafood Restaurant Qi Jiangui, a chef at tea from the forests of Yunnan the agricultural situation in the 31 (405-419 Lockhart Rd, Wan Chai, tel: 2591 Beijing restaurant province is being handed out and provinces of China”. National Geographic Россия Вчера в 15:54 Maalinup Aboriginal Gallery [ https://www.facebook.com/maalinup/?fref=ts ] in the Swan Valley, she has long been sharing knowledge 6803) makes my favourite typhoon chilli crab. Mei Zhou Dongpo, steamed buns made from wheat Another difficulty lies in the of her own Indigenous food culture and local native ingredients through the gallery’s gift shop, selling a number of products she The chefs have great skills in handling a wok. is making spicy grown in the arid region of vast size, scale and population of Tweet Ouest Ontario Québec Gatineau Acadie It’s not easy to fry a crab so it’s piping hot dumplings filled Huanghua in Hebei province – in the country. “In China, a place Like 588 food festival in Italycollects locally and transforms into dried herbs and spices, jams and sauces. without overcooking it, and the amount of with tender handmade wooden moulds with one million inhabitants is a Московская школа поваров Chefshows by Novikov приглашает ценителей кулинарного искусства Alberta Nord de l'Ontario Abitibi–TémiscamingueMauricie–Centre-du- Île-du-Prince-Édouard spices is always on point. I love ordering fried chicken, pork and shaped to resemble fish and village,” Ling says, laughing. в гастрономические туры по странам Европы. В программе на 2017 год — знаменитые кулинарные фестивали sbs.com.au/food rice to [finish] up the chilli and garlic. Always Sichuan pepper in hedgehogs – are catching Nevertheless, Slow Food Great RUSSIA National Geographic FOOD The workshop in Italy highlighted productsColombie-Britannique– from Tilbrook’s localOttawa area as well as AustralianBas-Saint-Laurent native foods fromQuébec further afield. “It’sNouveau-Brunswick ask for extra spicy. a busy temporary people’s attention. China now has 500 members (Omnivore, Flemish food fest, Mad, Slow food), а также регионы, богатые гастрономическими традициями: Марокко, The Hidden Table (2015 Harbour kitchen in the city’s picturesque “The only woman still making and is growing steadily. Грузия, Фарерские острова или ирландский город Голуэй. introducing the modern aspect of using Yukonbush foods, because Torontoof course we now haveCôte-Nord this new gastronomicGrand model Montréal in Australia, Nouvelle-Écosse Industrial Building, 10 Lee Hing St, Ap Lei Chau, Valentino Park. He beams as he these sweet rice biscuits is 80 Next year, the group plans to Tweet Like 588 Manitoba Québec tel: 9029 9365) is also a must. One of my serves up dishes to an expectant now,” says Ling Kuang Sung, one open a centre near Beijing to incorporating native Australian flavours with mainstream flavours,”Windsor says Tilbrook. “There’sEstrie a big local content in [the dishes], theseTerre-Neuve-et- are favourite chefs, Nelson Chung, graduated from crowdI outside. of the three founders of Slow educate urban dwellers about Сезон путешествий откроет тур в Марокко в конце февраля. В марте кулинаров ждет весенний Париж и фестиваль 26 SEP 2016 - 2:11PM Saskatchewan Gaspésie–Îles-de-la- Saguenay–Lac-Saint- Labrador Le Cordon Bleu, and he serves rustic French in The pop-up restaurant is part Food Great China in 2015, and chemical-free food, and a Omnivore, в апреле — Лондон, а на майских праздниках — Барселона. fruits that we’ve gathered ourselves and dried ourselves.” his private kitchen. It’s cosy and the food is of Terra Madre, a food festival involved with the Slow Food Ling Kuang Sung (above) is flanked by delegates at the Taiwan stand at training centre for farmers in Madeleine Jean absolutely delicious. Great value, too. He picks organised by the Italy-based movement and the promotion of the Terra Madre food festival in Turin, Italy (top). collaboration with Renmin Slow Food headquarters every safe and ethically grown artisan University and Tsinghua two years in Turin, aimed at food since the late 1990s. “Now University in Beijing. Soon, the Taste of Indigenous food delights mammoth promoting and preserving we are going to ensure some “When Slow Food was “chef alliance” project will also FERMER ALIMENTATION culinary biodiversity and species young people are going to learn launched almost 30 years ago just take off, whereby certain facing extinction. At this year’s from her.” outside Turin, it asked, ‘Where restaurants in Shanghai, Beijing festival, which took place last All these products have been Until recently, does that steak I am eating come and Chongqing will commit to food festival in Italy week, some 7,000 delegates from entered into China’s so-called from and what was that cow fed?’ buying and using products from La propriétaire du Fromage au Village, de 143 countries have come to Ark of Taste, a catalogue of the Chinese Now, in Europe, every menu the Ark of Taste. present their country’s most endangered foods that risk tells you what breed of animal Next autumn, the association interesting and underrated disappearing if knowledge about didn’t really you are eating and where your will host a Terra Madre food Tweet natural foods. China, a country how to grow or produce them think about their food was grown.” festival of its own in China. “We Like 588 Lorrainville, parmi les Héros canadiens better known for its food isn’t passed on. By contrast, in many are not going to do it in Beijing, All-day combo at Australia Dairy Company. scandals, is no exception. “Until recently the Chinese food and where it mainland restaurants, even in however,” says Ling. “This At China’s stand, about 60 didn’t really think about their five-star hotels, the food ordering revolution needs to start in top ingredients and makes everything from products from around the food and where it was coming was coming from is done by the purchasing smaller cities.” scratch. I always have the lemon tart. country are on display. Wei Yugui from, which is absurd given how department and not the chefs, he The association plans to de l'alimentation LING KUANG SUNG, CO-FOUNDER, says. “The provenance revolution To impress visitors, I like the cheese room from the Guangxi region has important food is to us culturally SLOW FOOD GREAT CHINA bring international Slow Food Slow Food’s mega food festival, Terra Madre Salone del Gusto, is happening right now in Turin, in Caprice (6/F Four Seasons hotel, 8 Finance come to Turin with noodles made and the way we consider food to needs to come to China.” groups to China for the occasion. Four tastes of kangaroo with Indigenous flavours. (Alecia Wood) PUBLIÉ LE SAMEDI 9 AVRIL 2016 St, Central, tel: 3196 8860), Little Bao (66 from rice she tends the traditional be medicine,” says Ling. “But Ling emigrated to Italy with “China shouldn’t close itself off Italy. At a sold-out workshop on the weekend, Dale Tilbrook introduced the international crowd to CANADA ICI Radio-Canada Staunton Street, Central, tel: 2194 0202) for way, by rearing ducks among the given that the Chinese have his parents when he was four but from the world any longer,” he the clams and the ice cream bao, and paddy fields as a natural form of endured hunger from the late travels to China several times a says. “And foreigners need to http://www.sbs.com.au/food/article/2016/09/26/taste-indigenous-food-delights-mammoth-food-festival-italy Pagina 1 di 4 Mizunara: The Library (4/F Kiu Yin pest control (they eat the weeds 19th century until just about 20 year. He owns a restaurant in understand what the situation is Australia’s native flavours, sharing homemade red quandong jam and freshly cooked kangaroo Commercial Building, 361-363 Lockhart Rd, and insects). Zhang Xiuyun from years ago, the focus has Turin that espouses Slow Food really like in China.” Wan Chai, tel: 3571 9797) for their selection of Lijiang in Yunnan province has understandably been just on principles by creating rare One little-known trend, he terrine. whisky and cocktails. I love that they use brought a rice wine, while another getting food on the table.” Chinese dishes or by using less says, is that young people are By Japanese fruit for drinks which taste farmer, from Inner Mongolia, is Now, things are starting to common ingredients, such as the returning to the countryside and delicious. Also, I have to say [my company’s showcasing his meat jerky made change. A burgeoning middle river fish that are becoming setting up farming cooperatives Alecia Wood bar] Foxglove (2/F Printing House, 6 Duddell class and the new rich are increasingly unpopular in Italy and communities. “They are no St, Central, tel: 2116 8949) has unique becoming increasingly due to their many bones. Starting longer thinking only about Лондон весной cocktails, food and live jazz. lifestyle and health Slow Food Great China took money but also about their Фото: Stephen Archer / Flickr.com 26 Sep 2016 - 12:48 PM UPDATED 26 Sep 2016 - 2:11 PM Bakudan-ya Hiroshima-men (shop conscious, and seeking some time, he says. “Unlike the quality of life,” says Ling. One Slow Food’s mega food festival, Terra Madre Salone del Gusto, is happening right now in Turin, 1103, 11/F United Success Commercial Centre, out pesticide-free or Chinese in Hong Kong, mainland such person is Stephanie Zhu, Tweet 508 Jaffe Rd, Causeway Bay, tel: 2891 1530) is organic food. Serious Chinese don’t really understand who was also in Turin last week, Like 588 Four tastes of kangaroo with Indigenous flavours. (Alecia Wood) where I go for late night snacks. I love their pollution in China is clubs and associations. They and manages four farms, Italy. At a sold-out workshop on the weekend, Dale Tilbrook introduced the international crowd to fried chicken and oysters. And for a great late- forcing the government always think there is some sort of including Yue Feng Island Июньская поездка в Голландию приурочена ко «Дню флажков», знаменующего открытие рыболовного сезона. 4 [ #comments ] night beef brisket noodle, there’s a place with as well as individuals to act, scam behind it.” organic farm located between Кроме того, в первый месяц лета участники тура успеют побывать и на фламандском фестивале в Бельгии. no English name at 149 Johnston Rd, Wan says Ling. “They are starting With the help of his two other the cities of Kunshan and Australia’s native flavours, sharing homemade red quandong jam and freshly cooked kangaroo Chai (tel. 2574 4328) that I love. to understand co-founders – Vittorio Sun, Suzhou. The 20-hectare site Те, кто отправится на июльские мастер­классы к шефу Анн­Софи Пик в Лионе, смогут застать сезон лаванды “I imagine that for lots of people it’ll be the first time they’ll eat kangaroo,” says Dale Tilbrook, who just ran a packed workshop over the that unbridled managing director of Beijing serves the restaurants of a Slow Food’s mega food festival, Terra Madre Salone del Gusto, is happening right now in Turin, As told to Andrew Sun capitalism and Design Week, and Francesco Fairmont hotel nearby but also в Провансе. В середине лета состоится поездка на Фарерские острова (в программе — визит в копенгагенский Fourweekend tastes on of Australian kangaroo native with Indigenous foods at the flavours. Terraterrine. Madre (Alecia Salone Wood) del Gusto event [ https://www.facebook.com/salonedelgustoterramadre these levels Sisci, a respected Italian sells directly to members. ресторан Noma). Italy. At a sold-out workshop on the weekend, Dale Tilbrook introduced the international crowd to of pollution journalist who lives in Beijing, “Half of the growers are ] in Turin, Italy. The biennial festival organisedBy by the Slow Food movement [ can’t go on. Slow Food Great China has over 60, but the other half is Australia’s native flavours, sharing homemade red quandong jam and freshly cooked kangaroo gained the blessing of the aged between 20 and 40,” Главное гастрономические событие августа — симпозиум MAD, который пройдет в столице Дании под лозунгом Facebook%20page:%20https://www.facebook.com/slowfoodinternationalAlecia Wood ] – which is headquartered nearby, in the northern region of Chinese government and says Zhu. They move to the «Приготовить лучшее блюдо не в ресторане, а у себя на кухне». terrine.Piedmont – brings together thousands of farmers and foodsmiths from around the world, showcasing their goods at markets, tastings is now registered under country because “the pace in the umbrella of the cities is too pressured”. В сентябре школа организует поездку на международный фестиваль Terra Madre Salone del Gusto в Турине; его Byand panel discussions focused on the organisation’s ethos of promoting "good, clean and fair" food. Ministry of Ling agrees: “I always say, Agriculture. Being there are 1.4 billion of us. We организует международное движение Slow Food, противопоставляющее себя вездесущему фастфуду. Alecia Wood 26 Sep 2016 - 12:48 PM UPDATED 26 Sep 2016 - 2:11 PM under the wing of the aren’t all competitive or “I’m Wardandi Bibbulmun, that’s my language group area from the southwest of Western Australia,” Tilbrook explains. The owner of Chef Jianhui Qi makes Sichuan dumplings (above); Ministry allows the motivated by money.” Negroni from Foxglove at Printing House. Chinese delegates in traditional costumes (right). latter to monitor the [email protected] 26Maalinup Sep 2016 Aboriginal - 12:48 Gallery PM UPDATED [ https://www.facebook.com/maalinup/?fref=ts 26 Sep 2016 -Tweet 2:11 PM Like ] in 588the Swan Valley, she has long been sharing knowledge http://www.nat-geo.ru/special/974013-kulinarnaya-shkola-chefshows-by-novikov-puteshestviya-so-vkusom/ 1/3 of her own Indigenous food culture and local native ingredients through the gallery’s gift shop, selling a number of products she Tweet 4 [ #comments ] collects locally andLike transforms588 into dried herbs and spices, jams and sauces. GRAPE & GRAIN NELLIE MING LEE 4 [ #comments ] The workshop in Italy highlighted products from“I imagineTilbrook’s localthat areafor lotsas well of aspeople Australian it’ll nativebe the foods first from time further they’ll afield. eat “It’s kangaroo,” says Dale Tilbrook, who just ran a packed workshop over the “Iintroducing imagine that the formodern lots of aspect people of it’ll using be the bush first weekendfoods, time they’llbecause on eat of Australiankangaroo,” course we says nownative Dale have foodsTilbrook, this new at who gastronomic the just Terra ran a model Madrepacked in wor Australia,Salonekshop overdel theGusto event [ https://www.facebook.com/salonedelgustoterramadre weekendincorporating on Australian native Australian native foods flavours at the with Terra mainstream Madre Salone flavours,” del saysGusto Tilbrook. event [ https://www.facebook.com/salonedelgustoterramadre“There’s a big local content in [the dishes], these are Steeped in history: the intoxicating world of cordial ]fruits in Turin, that we’veItaly. The gathered biennial ourselves festival organisedand dried] ourselves.”inby Turin,the Slow Italy. Food movementThe biennial [ festival organised by the Slow Food movement [ Les fromages le Cru du clocher PHOTO : BOUALEM HADJOUTI When it comes to drinks, the word a primary flavour. Bailey’s Irish the oldest, can trace its roots back while in North America, it is a and a bottle of inexpensive vodka. Facebook%20page:%20https://www.facebook.com/slowfoodinternationalFacebook%20page:%20https://www.facebook.com/slowfoodinternational ] – which is headquartered nearby, in the northern region of ] – which is headquartered nearby, in the northern region of cordial can have at least two Cream, a cream liqueur, is made to the early 15th century, to a base spirit with flavouring. These I stuff all the zest into the vodka Piedmont – brings together thousands of farmers and foodsmiths from around the world, showcasing their goods at markets, tastings definitions. In Britain, it usually by combining vanilla, a Benedictine monk named Dom American-style schnapps come bottle, put the cap back on and Piedmont – brings together thousands of farmers and foodsmiths from around theLa world,propriétaire showcasing de la fromagerie their goods Le Fromageat markets, au Village,tastings de Lorrainville, Helène Lessard, refers to sweet, concentrated proprietary base spirit, Irish Bernardo Vincelli. The recipe, in many varieties: grain, potato or leave it in a sunny spot in my and panel discussions focused on the organisation’s ethos of promoting "good, clean and fair" food. syrups that are diluted to taste whiskey and a homogenised, with its top secret blend of 27 even molasses can be distilled as kitchen. Each day, I give it a little and panel discussions focused on the organisation’s ethos of promoting "good, estclean devenue and fair" une food. héroïne de l'alimentation. Elle fait désormais partie des Héros with still or fizzy water (think shelf stable (UHT) dairy cream botanicals and spices, is still the base spirit, and the flavouring shake. In four to six weeks, when elderflower cordial). In North that prevents the drink from zealously guarded today. can be anything (peach schnapps the vodka has turned a creamy “I’m Wardandi Bibbulmun, that’s my language group area from the southwest of Western Australia,” Tilbrook explains. The owner of canadiens de l'alimentation de Slow Food Canada. America, however, a cordial is a curdling in the bottle. These cordials arrived in is a very popular version). yellow, I strain the contents and spirit made or flavoured with a Many cordials can trace their England in the late 15th century One of the simplest and most mix in 300ml to 450ml of simple Maalinup Aboriginal Gallery [ https://www.facebook.com/maalinup/?fref=ts“I’m Wardandi Bibbulmun, ] in the that’s Swan my Valley, language she has longgroup been area sharing from knowledge the southwest of Western Australia,” Tilbrook explains. The owner of fruit, spice or herb. Liqueur, which roots back to the apothecaries of where they were taken for their delicious cordials is limoncello. It syrup to taste. Simple syrup is Avec les informations de Boualem Hadjouti is what Europeans call cordial, is the 15th and 16th centuries. They medicinal effects By the 18th originates from southern Italy – made by boiling an equal amount of her own Indigenous food culture and local native ingredients through the gallery’s gift shop, selling a number of products she 28/11/2016 O macarrão mais raro do mundo, que só três mulheres sabem fazer | Mundo | G1 based on the Latin word, were used as medicines, century they were very popular either Naples, Sorrento or Amalfi of caster sugar and water. I pour Maalinup Aboriginal Gallery [ https://www.facebook.com/maalinup/?fref=ts ] in the Swan Valley, she has long been sharing knowledge liquifacere, which means flavours prescribed to invigorate the body, among the aristocracy – more so (depending on who you ask). The some of the liquid back into the collects locally and transforms into dried herbs and spices, jams and sauces. that are dissolved in spirits. settle the stomach and cure for their intoxicating effects than best versions are made from original bottle (to drink myself), of her own Indigenous food culture and local native ingredients through the gallery’shttp://ici.radio-canada.ca/regions/abitibi/2016/04/09/003-fromagerie-village-lorrainville-temis-hero-prix-slow-food.shtml'T rgiftigo ,shop, água ,selling sal e su ao numberr' of products she Pagina 1 di 4 Alcoholic cordials are usually diseases. Some were considered any alleged medicinal purposes. Sorrento lemons. The lemon zest and the rest into a pretty bottle, sweet, or bitter in the case of aphrodisiacs, which made them The difference between is steeped in a neutral spirit until which I give as a gift. It’s fabulous The workshop in Italy highlighted products fromcollects Tilbrook’s locally local areaand as transforms well as Australian into nativedried foodsherbs from and further spices, afield. jams “It’s and sauces. anise-based spirits. The base spirit much sought after by the nobility. schnapps and a cordial is a thin oils from the skin are released, on its own, slightly chilled, or can is usually neutral, but cognac and These early concoctions were line, although again, the meaning before being sweetened with be a delicious treat poured over a introducing the modern aspect of using bush foods, because of course we now have this new gastronomic model in Australia, rum are sometimes used. usually based on botanicals and of the term changes according to sugar syrup. scoop of vanilla ice cream. incorporating native Australian flavours with mainstream flavours,” says Tilbrook. “There’s a big local content in [the dishes], these are The best are made by distilling spices. They were called “surfeit where you are. In Europe, It is very easy to make – all you The workshop in Italy highlighted products from Tilbrook’s local area as well as Australian native foods from further afield. “It’s or fermenting the chosen flavour waters”, and were thought to help especially in northern countries need are organic lemons, which Nellie Ming Lee is a food stylist and fruits that we’ve gathered ourselves and dried ourselves.” in a base spirit. A crème (example: settle the stomach after feasting. (Germany and Scandinavia) it’s a you peel and steep the zest in a part-time sommelier studying with http://www.sbs.com.au/food/article/2016/09/26/taste-indigenous-food-delights-mammoth-food-festival-italyintroducing the modern aspect of using bush foods, because of coursePagina we 1 nowdi 4 have this new gastronomic model in Australia, crème de cassis) is a liqueur with Benedictine, believed to be one of strong distilled fruit alcohol, Limoncello is easy to make, but the best versions use Sorrento lemons. bottle of vodka. I use six lemons the Court of Master Sommeliers incorporating native Australian flavours with mainstream flavours,” says Tilbrook. “There’s a big local content in [the dishes], these are UK BBC Radio4 fruits that we’ve gathered ourselves and dried ourselves.” 11/2/2016 Let’s Get Growing: 10,000 Gardens in Africa | FoodTank.com

11/2/2016 Let’s Get Growing: 10,000 Gardens in Africa | FoodTank.com Article sélectionné dans la matinale du 16/06/2016 Découvrir l’application (http://ad.apsalar.com/api/v1/ad? re=0&st=359392885034&h=5bf9bea2436da250146b6e585542f4e74c75620e) 10 February 2016 Terra Madre Part 1: A Global Food Gathering, Food La bataille du dernier fabricant de stilton au lait cru Programme - BBC Radio 4 10 February 2016 http://www.sbs.com.au/food/article/2016/09/26/taste-indigenous-food-delights-mammoth-food-festival-italyLE MONDE | 16.06.2016 à 06h35 • Mis à jour le 16.06.2016 à 12h03 | Par JP Géné Pagina 1 di 4 Let’s Get Growing: 10,000 Gardens in Dan Saladino reports from Slow Food's global food event Terra Madre with stories from Africa. Pour pouvoir garder son appellation AOP, le célèbre stilton anglais doit désormais être fabriqué avec du lait pasteurisé, tout comme le belge fromage de Herve. Des petits producteurs, eux, ont choisi de Terra Madre (aka Mother Earth) is probably one of the world's biggest gatherings around food. résister. LAeftr’sic Gaet Growing: 10,000 Gardens in Thousands of farmers,

Africa cooks and producers travel from 140 countries and five different continents to congregate in the http://www.sbs.com.au/food/article/2016/09/26/taste-indigenous-food-delights-mammoth-food-festival-italy Pagina 1 di 4 northern Italian city of Turin. Macarrão é usado em sopa servida apenas para peregrinos em festa religiosa (Foto: BBC/Eliot Stein) Hundreds of thousands of people simply interested in food also travel from Italy and beyond to join in the spectacle; to watch events, join discussions and (importantly) experience the most diverse range of food and drink imaginable. FRANCE Le Monde "Uso apenas três ingredientes: semolina de trigo, água e sal", conta Abraini. "Mas como tudo é feito à mão, o componente mais importante é o suor." The biannual event is organised by the international Slow Food movement to raise awareness about issues around food and drink and to celebrate the diversity of food cultures around the world. It is also a unique opportunity to hear inspirational stories of how people produce and cook food. A massa é trabalhada vigorosamente até obter uma consistência de massinha de modelar. Ela então separa tudo em pequenas partes e forma pequenos cilindros. Dan Saladino was there to collect as many stories as he could from around the world. Over two editions of The Food Programme he tells highlights from Terra Madre. Chega, então, a parte mais difícil, que a cozinheira chama de "entender a massa com In this first programme the focus is on Africa and features the story of three people who in their home as mãos". countries are trying to make a positive change through food.

The first comes from a village thousands of metres up within the highlands of south-eastern Ethiopia, "É algo que uma pessoa leva anos para perceber, um equilíbrio perfeito entre cada Le stilton, pâte crémeuse non pressée, est un fromage de renommée internationale, qui bénéficie d’une appellation Rira. There, honey producers use bamboo to create bee hives. They smoke the bark of a tree to d’origine protégée (AOP). Ludovic Alussi pour Le Monde ingrediente. Mas quando você consegue, algo mágico acontece", diz. "perfume" the hive and attract the bees. These long bamboo tubes are coated in leaves, sealed with C’est sans doute le meilleur et le plus connu des fromages anglais : le blue cheese stilton. Fabriqué animal manure and then placed 25m high up in trees among the rainforest canopy. au lait de vache dans les comtés de Derbyshire, de Leicestershire et de Nottinghamshire, c’est un BRAZIL Globo bleu, à la pâte d’un blanc crème, uniformément persillée, onctueuse et à la saveur légèrement Depois de esticada e dobrada em oito sequências, a massa obtém a espessura piquante. In recent years the honey they collect has been sold to the producers of a honey wine in Ethiopia which equivalente a metade de um fio de macarrão "cabelo de anjo". is both traditional and popular. However the prices paid for this hard to get honey have been low. Il se présente sous une forme cylindrique, haute de 25 centimètres et d’un diamètre de 15 cm, pesant 4 à 5 kilogrammes. Ses plus proches cousins français sont le bleu d’Auvergne ou le bleu de UK Food Tank Gex (Haut Jura). Terra Madre is an opportunity for producers around the world to meet and exchange ideas and over the Após serem dispostos como em uma base circular, em três camadas, os fios são All community members are given opportunity to learn, and engage with food through Slow Food years the Rira villagers have met honey producers from Macedonia, Brazil, Japan and Indonesia. From L’histoire de ce fromage, traditionnellement servi à Noël entre la dinde et le Christmas pudding, project, 10,000 Gardens in Africa. e levados para secar ao sol. Depois de horas, a massa seca mais parece uma trama de this "knowledge exchange" the Rira were able to set up a co-operative, improve the quality of the remonte au XVIII siècle, lorsque Cooper Thornhill, tenancier du Bell Inn à Stilton, le servait aux Slow Food London voyageurs de passage dans son auberge. All community members are given opportunity to learn, and engage with food through Slow Food honey and sell it in Ethiopia's biggest towns and cities. This has meant more people are now able to http://g1.globo.com/mundo/noticia/o-macarrao-mais-raro-do-mundo-que-so-tres-mulheres-sabem-fazer.ghtml 5/12 project, 10,000 Gardens in Africa. Un cahier des charges élaboré make a real living from honey production and remain in the village (and important opportunity when the Slow Food London Approximately three out of every four Africans are 25 years of age or country is seeing large numbers leave rural areas and move to the cities). Comme son nom ne l’indique pas, il n’est pas né à Stilton mais à Melton Mowbray, dans le Lei‐ younger. Many of these individuals are also food insecure, with roughly a cestershire, chez une fromagère – Frances Pawlett –, qui le vendait à l’aubergiste de Stilton. C’est 120 ainsi qu’il a pris le nom du lieu qui l’a fait connaître . Apqpuraorxtiemr aotfe tlyh eth erseteim oautte odf 8e4v2e rmy ifloliuorn Acfhrricoannicsa allrye h 2u5n ygeray rpse oofp aleg ein o trhe world The second story comes from Uganda and is told by Edward Mukiibi who oversees Slow Food projects Cette pâte crémeuse non pressée, veinée de bleu, a depuis toujours entretenu de savoureuses yoluivningegr i.n M Aafrniyca o. fT thhee sSelo iwnd Fiovioddu aFlosu anrdea atlisoon ffooord B inosdeivceurrsei,t ywith roughly a in the country. One of the most important involves the world's (and the UK's) most popular fruit, the relations avec le porto. On a coutume au royaume d’Angleterre de creuser un trou au centre du quarter of the estimated 842 million chronically hungry people in the world banana. In Uganda 50 different varieties are used on a daily basis. Some are used to brew beers or cylindre et d’y verser chaque jour une cuillère de porto durant une semaine, avant de le déguster (http://www.fondazioneslowfood.com/en/what-we-do/) has re-launched a distil drinks that feature in ceremonies. avec un vieux porto. Bref, un fromage de renommée internationale, bien sous tous rapports, au point livipnrgo jienc At fariimcai.n Tgh teo Selnogwa Fgoeo tdh eFsoeu ynoduatthio in fsours Btaioindaivbeler sfiotyod and agriculture (htstyps:t/e/wmwsw. .fondazioneslowfood.com/en/what-we-do/) has re-launched a project aiming to engage these youth in sustainable food and agriculture Originally started as one of their main projects in 2012, the project created systems. 1,000 gardens over two years in schools, communities, and urban outskirts Oriing i3n0a lAlyf rsitcaarnte cdo uans torniees .o Ifn t 2h0e1ir4 m, tahiins pinriotijaetcivtse ibne 2c0a1m2e, t thhee p 1r0o,j0e0c0t cGraeradtedns in 1,0A0f0ri cgaa rcdaemnpsa oigvne,r wtwitoh ytheaer osb inje scctihvoe oolsf ,c croeamtimngu n1i0ti,e0s0,0 a gnadr duerbnas na coruotsssk itrhtse in c3o0n Atifnriecnatn, acnodu nthtreie ms. oInb i2li0za1t4io, tnh oisf ian intieattwivoer bk eocfa ymoeu nthge A 1fr0ic,0a0n0 l eGaadredresns in Africa campaign, with the objective of creating 10,000 gardens across the continent, and the mobilization of a network of young African leaders

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Ark of Taste spots unique Soweto Chilli | African news network 7 18/08/16 17:08 MEuOroSpTe aPnO bPaUnkL AprRovides new funds for Like 0 Tweet 0 Share on Facebook Turkish renewable energy projects via MOST POPULARAkbank European bank provides new funds for AnTguerkr iashg ariennset wSaybrilaen esn gerrogwy sp aroftjeerc tdse vaidaly Ark of Taste spots unique Soweto Chilli European bank pfirgAohkvtbi dianen sck ennetwra flu Tnudrsk efoyr Turkish renewable energy projects via August 15, 2016 Anger against Syrians grows after deadly Akbank The 10 best towns to visit on Turkey’s Aefiggehatn in c ocaesnttral Turkey Anger against Syrians grows after deadly The 10 best towns to visit on Turkey’s fight in central TGuerkrmeyan­Turkish couple gets married in swAiemgseuaints c iona Tsut rkey’s northwest The 10 best towns to visit on Turkey’s German­Turkish couple gets married in Aegean coast Turkish Airlines named best airline in Eusrwoipmes fuoirts s inxt Thu yrekaery ’isn nao rothwwest German­Turkish couple gets married in Turkish Airlines named best airline in swimsuits in TurUknedye’sr wnoarttehrw tuenstnel to be built crossing IsEtaunrobpuel’ sf oGro sldixetnh Hyeoarnr in a row Turkish Airlines named best airline in Underwater tunnel to be built crossing Europe for sixthI yraeqa:r Einn dal erossw war Istanbul’s Golden Horn Underwater tunnIsetla tnob buel’ sb Buioltğ acrzoiçsis Uinngiversity students Iraq: Endless war Istanbul’s Goldedne Hmoarnd ‘elected’ rector, not ‘appointed’ one Istanbul’s Boğaziçi University students Iraq: Endless waTrurkey wants to develop 'good relations' widtehm Saynrida ,‘ eslaeycste PdM’ r eYcıltdoırı,m not ‘appointed’ one A cheese symposium which will bring together academics from Turkey and manyI sottahnebrul’s Boğaziçi University students Turkey wants to develop 'good relations' countries to discuss the issues surrounding Turkey’s local and artisanal cheese sedcetmoarnd ‘electedJ’e rweectl oorf, Dnaomt ‘aspcpuosinted’ one with Syria, says PM Yıldırım wAill cbhee ehseeld s iynm tphoes eiuamst ewrnh icphro wvinll cber ionfg K taorgse btheetwr eaecand Jeumlyi c1s5 f raonmd 1T7u.r kTehye asnydm mpoasnTiyuu mrokt,ehye wrants to develop 'good relations' Jewel of Damascus titcloeudn “tLrioecsa lt oA rdtiisscaunsasl tChhee iessseuse sin s Tuurrrokuenyd aingd Tinu rtkhey W’s olorlcda:l Tahned Uasrtei soafn Gale ochgeraepseh icwsaeitlcht oSryria, says FPaMc eYbıoldoıkrım Twitter A cheese symIpnwodsiiliclu abmtei o whnhe fliodcrh i nKw atirlhls eb Kreiaanşsgat retıor nCg hepterheoesvrei n,a”cc ewa doilelf mbKeaic rhss e fblrdoe mtuwp eToeunnr ka Je ucyal ylal 1nb5dy matnhaden By1 7ooğ.t ahTteherep esymposium, Jewel of Damascus countries to dEisntcivtulisersod n t“mhLeoe cnisatsl uaAnersdt i sLauifnrera oAl uCsnshdoeicneiagset Tisou nirn ka eTnyud’r skE elkoyoc maaln üadzn eidn Z atahrvteios tWa. noarll dc:h eTehsee U sseec toofr Geographical RELFAacTeEboDo kNEWSTwitter will be held in tIhned iecaasttioenrn f oprr oKvainrsc eK aoşf aKraı rCsh beetswe,e”e wn iJllu blye 1h5e ladn udp 1o7n. aT hcael ls bymy tphoes iBuomğ,atepe titled “Local ATrthEisena vpniaraorl tnCimchipeanents teassn wdini l LlT idfueirs kAceusys osa cnwiadht aiiontn t haen dgW eEookrgoldrma: püThzhiece a ZUl asivneod otic.f a Gtieoongsr faoprh Kicaarls’ kaşarı cheFaecseebook Twitter Indication for aKnadr so Kthaeşra crıh Ceehseeess em,”e wanil li nb et ehremlds uopf othne a c coamll pboyn ethnets B oofğ tahte pceheese sector and scientists. RELATED NEWS SOUTH AFRICA African News Network ANN7 Environment aPnrTodhf e.L iApferat ruAtnsics iÜopncaisnaattsli,o wnA inalld ndedirs aEcsku osBsmig wülezhrea, tPZ trahovefo. tgG.e eorgarradp Choicrasla inned,i cPartoiof.n Ns efşoer KÖazrgse’ nk,a Pşraorfı .cheese RELATED NEWS Srabnidn oovtshkeari cahnede sPerso fm. Zeafne rin Y teenraml sw oillf bthee a cmoomnpgo tnheen tpsa ortfi ctihpea ncthse eosf et hsee cstyomr paonsdi usmcie, ntists. The participanwtPsh riwcohfil. l aAdirmistucsun ts oÜs nbwsrihanalg,t Atthned e fgroeaoosd g Bcriahgpalehinric,s a Palr niondfd. siGcuaeptrpiaolrynd sr eCfolarrt siKoaanrses ,’r ePkgraoaşfra.dr Niın ceghş eche Öseezgsen i,n tPorof. and other chedeiSssercbsu ismnsoieovansnk. aini atnerdm Psr ooff. tZhaef ecro mYepnoanl ewnitlls boef tahmeo cnhge ethse pseacrtoicri paanndt ss coife nthties tssy.mposium, Prof. Artun Ünswalh, icAhn daeimrass tBoi gblreinr,g P trhoef. fGooedra crhda Cinosr saannde ,s uPpropfl.y Nreşlaet iÖonzgs erne,g aPrdoifn. g cheese into HOT STUFF: Phila Cele’s chili cultivar has been added to the Ark of Taste for preservation.Picture: Supplied Srbinovskai anIndd iaPsdcrodufist.s ioZionan,f .et rh eY epnaarlt iwciiplla bnets a wmilol ndgis tchues sp athrtei cdipifafenrtesn ocfe tsh oef slyomcapl otrsaiudmiti,onal cheeses from which aims toi nbdriunsgt rtiahle c fhoeoeds echs ainin sT uarnkde ys uapnpdl yt hre lawtoiornlds. rTehgea rbdoiunngd cahreieess eo fi nptrootection of the discussion. geographical indication and the opportunities it provides regarding preservation of local In addition, the participants will discuss the differences of local traditional cheeses from GLOBAL PUSH TO MAKE The Chilli of Soweto is set to gain world attention by being added to the international Ark of Taste thanks to a meetingchinedeuses thistsr,i alol ccweekahle teass etbetweense sin, kTnuorwkeleyd agned o tfh tera wdoitrioldn. aTnhde rbuoruanl dsaorciieest ieosf paroet eaclstoio anm oof nthge the In addition, thteog ppeicaosrgt rtiacoip pbhaeinc datsli siwcnuidlsli csdaeitsdic.o uns sa nthde t hdeif foeprpenorcteusn oitfi elos ciat lp trroavdiidtieosn rael gcahredeinsegs p frreosmervation of local the man who started a global food revolution, Slow Food founder and UN’s special ambassador Carlo Petrini and Soweto farmer Phila Cele. GLOBAL PUSH TO MAKE industrial cheescehse eins eTsu,r lkoecya la tnads ttehse, wknoorlwdl.e Tdhge boof utrnaddaitrioens oafn pdr routreaclt isoonc ioeft itehse are also among the geographical iSnidmicualtiaonne oaunsd ttrhaen solpaptioornt ufnroitmie sE nitg plirsohv iadneds Treugrkairsdhin wgi lpl rbees earvvaaitlaiobnle o df uloricnagl the event, topics to be discussed. GLOBAL PUSH TO MAKE cheeses, localw thaiscthe sw, iklln ionwcllueddeg ed iosfc utrsasdioitnios no na ncdh eruesrael asso caine taiersti saarne aal lsaort ,a mthoen cgh tahneging definitions of Petrini also said he would be starting an annual scholarship for one young South African to attend the University of Gastronomic Sciences in topics to be dilsoScuiamsl sauenltdda. n teraoduist iotrnaanls ilna tciohne efsroem a nEdn gchlieshe saenmda Tkuinrgki sahn dw tilhl eb ero alev aoifla cbhle edsuerminagk tinhge ienv ethnet, Pollenzo, Italy. fowrmhiachti owni lol fi ncculultduera dl ibsceulosnsgioings .o n cheese as an artisanal art, the changing definitions of Simultaneous translation from English and Turkish will be available during the event, local and traditional in cheese and cheesemaking and the role of cheesemaking in the MEDITERRANEAN DIET SEXY AGAIN which will inclTuhdfoer msdyiasmtciuposonss ioioufn mcsu woltnuil lrc ashlt eaberetsl eoa nta gs9i naagn..m a.r toisna Jnually a 1rt5, itnh eK acfhkaansg Uinngiv deerfsiintyit iaonds othfe participants Cele was overcome when Petrini made the announcement, the equivalent in culinary terms to winninglo caa l goldand tmedalradwitiioll n atvails theiitn tch hOlympics.ee Besoeğ aatnedp ec Hehveilelasgeem taok isnege apnrde stehnet arotiloen os fa cnhde etassetme adkifinfegr einn tt hceheeses on July MEDITERRANEAN DIET SEXY AGAIN formation of c1u7Tlt.hu er asly bmeploonsgiuinmg .w ill start at 9 a.m. on July 15 in Kafkas University and the participants produces nearly 200kg of chilli a week in season as well as a wide variety of other vegetables on a piece of land the size of a football field in will visit the Boğatepe village to see presentations and taste different cheeses oMnE JDuIlTyERRANEAN DIET SEXY AGAIN Phiri in Soweto. The symposiuTmh1 e7w .si lyl mstpaorts iautm 9 wa.ilml b. eo nc aJrurliye d1 5o uint wKiathfk athse U snpivoenrssoirtysh aipn do ft hthee p Saretrihciapta Dntesvelopment will visit the BAogğeantecpy,e tvhiell aBgoeğ taot espeee Epnrevsireonntmateionnt sa nandd L itfaes Ates sdoifcfiearteionnt ,c Khaefeksaess Uoni vJeurlysity, Metro 17. MTahrkee stys,m tphoes Fiuomod w, Aillg briec uclaturrrie da nodu tL wiviethst othcek sMpionnisstoryrs, htihpe o Kf atrhse GSoevrehranto Dr’esv Oelfofipcme, etnhte He is passionate about his product, uses permaculture techniques and is scrupulous about the quality of this uniqueMAugn littleeicnipcya ,lcultivar.i ttyh eo fB Koağrast,e tphee E Knavrisro Cnhmaemnbt earn odf LCifoem Amsseorciea taionnd, IKnadfuksatsr yU, ntihvee rFsriiteyn, dMse otfr othe The symposiuKmiMt cwahrilekl neb teAs ,sc stahorecri aeFtdoi oondu,t LAwogigrtiohcs ut hlCteuo rmsep maonudnso icLraisvtheioispnt o Acf gkte hMneic nSyi,es trSrhylao,tw tDh Feo voKedalo rKsp amGrsoe nvCetornnvoirv’siu Omf,f iScelo, wthe Agency, the BFooMğoaudtne Bipcaiepl caEolnintvyi roGofna Kmrdaerns,ts taChnoedn KvLaifvreisu ACmsh,sa oSmcliobaweti roF noo,fo KCd aoİfmzkmamsire UrBcnaeirv daeanrcsdıi ktIy nC,d oMunsevttrivyoi,u tmh ea nFrdi etnhdes of the Cele, who has been a farmer since 2011 when he launched Siyazenzela Plant Biotech and AgriculturalM aConsultants,rkets, the FDoKe oholdsvidtec,lh oAepgnm r aiAce usBScnsltto uMcr ieiainn tiaisontnrdy, .LLiovgeostso Ccko mMminuisntricya, ttiohne AKgaersn cGyo, vSelronwo rF’so oOdf fKicaer,s t hCeonvivium, Slow Municipality of Kars, the Kars Chamber of Commerce and Industry, the Friends of the DESPERATELY SEEKING TURKISH JuFlyo/1o2d/2 0B1a6 lcony Gardens Convivium, Slow Food İzmir Bardacık Convivium and the Kitchen AssociaDtieovne, loLpogmoesn Ct oMminmisutrnyic. ation Agency, Slow Food Kars Convivium, Slow COFFEE http://www.ann7.com/ark-of-taste-spots-unique-soweto-chilli/ Pagina 1 di 2 Food Balcony Gardens Convivium, Slow Food İzmir Bardacık Convivium and the DESPERATELY SEEKING TURKISH Development MJiunlyis/1t2r/y20.16 COFFEE Alice Waters, Chez Panisse and the vision behind farm-to-table cuisine - CNN.com 05/10/16 16:53 DESPERATELY SEEKING TURKISH July/12/2016 COFFEE

29/3/2016 It looks like stilton, tastes like stilton, smells like stilton. So why is it called Stichelton? | Life and style | The Guardian

Alice Waters, Chez It looks like stilton, tastes like stilton, smells Panisse and the power like stilton. So why is it called Stichelton? Farmer Joe Schneider has won global backing in his campaign to win protected status for Stichelton of farm-to-table cuisine Rebecca Smithers Sunday 27 March 2016 00.05 GMT UK The Guardian By Katia Hetter, CNN With its familiar blue veins and natural rind, it looks like stilton and tastes like stilton –  Updated 1306 GMT (2106 HKT) September 23, 2016 albeit tangier and creamier. Yet government regulations mean that Stichelton – made in the UK to the historic recipe using unpasteurised milk – cannot be certified or labelled under that name. This Story highlights story For years Joe Schneider, the only British cheesemaker still producing a raw-milk stilton

Waters and her Chez Panisse restaurant from his Stichelton Dairy in Nottinghamshire, has been fighting for a change to the rules. made local, seasonal and organic food USA CNN popular Last week these “cheese wars” moved to the world stage when the Slow Food Foundation – a grassroots movement for “good, clean and fair food” – threw its support Her Edible Schoolyard Project changed the behind Schneider by launching a petition to get international public opinion behind a way many schools feed their students rethink of the regulations.

complements the Culinary Journeys TV series, airing Traditionally stilton, which dates back to the early 18th century, was made using monthly on CNN International. See more of the show here: unpasteurised milk. But protection by a certification trademark (PDO, or Protected cnn.com/journeys. Share photos of your own Culinary Journeys on Instagram with the hashtag #CNNFood for a Designation of Origin) means it can only be made in Nottinghamshire, Derbyshire or chance to be featured on CNN. Leicestershire – and only to a specific recipe using pasteurised milk.

(CNN) — All Alice Waters wanted was bread, jam and lettuce that tasted real, with a cup of good coffee or a glass “We are simply trying to right a wrong,” said Schneider. “It is so disappointing that Defra of wine on the side. [the Department for Environment, Food and Rural Affairs] will not support us on this. In

The founder of Chez Panisse, the California restaurant France, the PDO is used to protect cheeses such as camembert de Normandie, which has famous for launching the modern farm-to-table movement, won a battle to stop larger producers using anything other than raw milk. Only in the UK certainly didn't plan to launch a revolution. would we use the same PDO system intended to protect tradition to protect a modern Returning to the United States in late 1965 after studying in method such as pasteurisation.”

http://edition.cnn.com/2016/09/22/travel/alice-waters-culinary-journey/ Pagina 1 di 11 The petition has already attracted hundreds of signatures, including dozens of small British artisan cheese producers who oppose bureaucratic rules that, they say, stifle creativity in local production.

In a week in which the UK’s largest retailer, Tesco, has been criticised for using “fictitious” farm brands to promote its products, the move is the latest David versus Goliath battle between food producers.

Slow Food said it was backing Schneider because “stilton represents an important piece of culture. It belongs to England, to Europe, to all of us, not to the big industrial food groups. And also because his is a battle for liberty: a producer should be free to choose

http://www.theguardian.com/lifeandstyle/2016/mar/27/artisan-cheesemaker-fights-for-stilton-label 1/3 © Paola Viesi © Paola

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