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 (first below) 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 Francesco Anastasi, Elena Aniere, Experts 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