Social Report 2012 www.slowfoodfoundation.org 1 2 Social Report 2012 Slow Food Foundation for Biodiversity The Slow Food Foundation for Biodiversity has published a Social Report since 2006, presenting its activities and their environmental, economic, social and cultural impact. The Social Report recounts a year of work not only in numbers but also through descriptions of activities and testimonials from individuals involved in these projects (producers, technical advisors, cooks, students and others). The 2011 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.slowfoodfoundation.org. From May 30, 2013, a free print copy can be requested by sending an email to [email protected]. Main Offi ce Regional Headquarters Slow Food Azienda Regionale Agricola di Alberese Via della Mendicità Istruita, 14 – 12042 Bra (Cn), Italy Loc. Spergolaia – 58100 Alberese (Gr), Italy Offi cial Headquarters Contact Us Accademia dei Georgofi li tel. +39 0172 419701 – fax +39 0172 419725 Piazzale degli Uffi zi – 50122 Florence, Italy [email protected] Editors Translation Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Carla Ranicki Serena Milano Editing Editorial Team Simone Gie, Bess Mucke Cristina Agrillo, Serena Alaimo, Andrea Amato, Elena Aniere, Carlotta Baitone, Francesca Baldereschi, Valentina Bianco, Cover Photo Carlo Bogliotti, Roba Bulga, Maurizio Busca, Elisabetta Cane, Karrayu Herders'Camel Milk Presidium, Ethiopia Salvatore Ciociola, Daniela Conte, Leonardo D’Angelone, ©Paola Viesi Elisa Demichelis, Paolo Di Croce, Martina Dotta, Laura Drago, Alessandro Ferri, Mariana Guimarães, Francesco Impallomeni, Graphic Design John Kariuki, Michela Lenta, Velia Lucidi, Marina Mainardi, Claudia Saglietti Arianna Marengo, Michèle Mesmain Marta Messa, Paola Nano, Cristiana Peano, Simona Piasentin, Matteo Pizzi, Lia Printing Poggio, Raffaella Ponzio, Paola Roveglia, Michele Rumiz, La Stamperia, Carrù (Cn) Veronika Sadlonova, Claudia Saglietti, Piero Sardo, Victoria Printed on recycled paper Smelkova, Anandi Soans, Francesco Sottile, Giada Talpo, Veronica Veneziano Issue closed May 2013, fi nancial analysis 2012 Texts were also contributed to by Gigi Frassanito, who passed away prematurely in March 2013. We thank him and dedicate this edition of the Social Report to him. 3 Contents 5 Our Identity 103 Our Network Experts 6 Slow Food and Terra Madre, a Network on the Move 104 by Carlo Petrini 108 Writers, Journalists, Photographers and Directors 7 Slow Food Is... 109 Contacts 8 Biodiversity Is... 109 Associations 10 A Strategic Commitment 111 Non-Governmental Organizations by Piero Sardo 112 Foundations 11 Organizational Structure 113 Fair Trade 12 Objectives 113 Universities 13 Policies 114 Research Centers, Institutes, Schools 115 Parks 14 Our Activities 115 Ministries and Governmental Bodies 15 Projects 116 European Institutions 16 Ark of Taste 116 International Organizations 18 Slow Food Presidia 61 A Thousand Gardens in Africa 117 Communication and Research 67 Earth Markets 118 University Dissertations on Foundation Projects 70 Other Projects 122 Documentaries, Videos and Films 75 Communication 124 Press Review 83 Financial Report 2012 84 2012 in Numbers 90 Direct Grants to Producers 92 Fundraising Strategies 95 Slow Food Foundation Supporters 4 Social Report 2012 Our Identity Kenema Kola Nut Presidium, Sierra Leone ©Paola Viesi 5 Carlo Petrini ©Slow Food Archive Slow Food and Terra Madre, a Network on the Move For Slow Food, 2012 concluded with the VI International Congress, held during the Salone del Gusto and Terra Madre (Turin, October 25-29), which brought together over 650 of the association’s delegates from 95 countries. It was an occasion of great emotion, bringing together in one place all the diversity that the movement represents, which in recent years has grown exponentially thanks to the Terra Madre network, its food communities and the many projects run by the Slow Food Foundation for Biodiversity. Today, the network is deeply rooted in Latin America, has laid new foundations in Asia and is strongly present in Africa. And during those days, one had the distinct sensation of belonging to a truly global group, where the value of differences perhaps trumps that of similar intentions and shared principles. The depth and the political value of the words of every delegate who spoke at the congress painted a picture that was at times exhilarating: on the one side, local engagement, precise and determined, and on the other, the awareness of being part of a global network, whose members are all moving in the same direction. It was cheering to see an equal representation of men and women, of old and young, and the conspicuous presence of many indigenous peoples. This heterogeneity is the ripest fruit of the work carried out in recent years. The Terra Madre network has allowed the association’s ideas to reach new geographi- cal and human horizons, leading it to an internal confrontation which has forcefully relaunched its projects. The congress has set the planned objectives for the next four years, to confi rm the movement’s growth and continue with even more strength within what has been called “Slow Food 2.0.”These objectives can be summarized by the formula of the “three 10,000s.” 10,000 projects in Africa, 10,000 products in the Ark of Taste, 10,000 local groups around the world (food communities or Slow Food convivia). In Africa, we have created a thousand food gardens, which have proven to be the best way to involve com- munities and to ensure a mutually benefi cial exchange and food security in struggling communities. In the coming years we want to arrive at 10,000 projects in the continent, networking food gardens, involving cooks and Presidia, starting markets… The Ark of Taste project, the basis of all our biodiversity-defense policies - in particular, the generator of the Presidia around the world - will be vigorously re-launched. Our more extensive global presence demands that we reinvigorate the catalog of all at-risk local products, varieties and native breeds until we reach 10,000 products. Finally, the third objective - to fortify and expand our international network - will come on its own. Our projects will involve more and more communities and individuals until we reach the goal of 10,000 local groups active around the world under the Slow Food fl ag. They are ambitious objectives, certainly, but dreaming big is in our DNA. Only in this way have we managed to achieve what we have so far, and to achieve it well. The 2012 Social Report of the Slow Food Foundation offers an excellent way to understand this, but the future will offer us even greater satisfactions. Carlo Petrini, President of Slow Food 6 Social Report 2012 Slow Food Is… …a network of members Slow Food is an international association founded in 1989 to recognize the importance of pleasure con- nected to food through the discovery of producers’ knowledge, awareness of diversity (places, recipes, fl avors) and respect for the territory, the environment and the seasons. Slow Food currently has over 100,000 members in 150 countries around the world. The network of mem- bers is organized into convivia, local groups coordinated by a convivium leader. They organize community events - courses, tastings, educational activities, dinners, events, trips - and promote the movement’s international campaigns at a local level. > Discover Slow Food’s activities: www.slowfood.com ... food and taste education Education is fundamental to Slow Food’s strategies and cuts across all of its projects and activities. To Slow Food, educating means promoting the pleasure of food, awareness in purchasing choices, respect for nature and the seasons and appreciation of producers and their knowledge to children, young people and adults. With the Master of Food, Taste Workshops, school gardens, campaigns, conferences and seminars, Slow Food is bringing the public closer to food and taste education. The University of Gastronomic Sciences (www.unisg.it) in Pollenzo, in Piedmont, promotes food culture through different academic programs that engage with Slow Food’s activities throughout the world through thematic and regional study trips. > Discover the Slow Food Foundation’s activities and projects: www.slowfoodfoundation.org ... biodiversity protection In order to safeguard food biodiversity, strengthen local communities and push for a more sustainable model of agriculture, Slow Food, through the Slow Food Foundation, coordinates and promotes a number of projects to support small-scale food producers, like the Ark of Taste, the Presidia, A Thousand Gardens in Africa, Earth Markets and the Alliance between chefs, Presidia and small-scale producers. > Discover Slow Food’s education projects: www.slowfood.com/education … Terra Madre Terra Madre is a global network bringing together all those who preserve and encourage methods of fi shing, farming and food production that are sustainable and in harmony with nature, the landscape and tradition. The fi rst nodes of this network were the food communities, who have since been joined by chefs, academics and young people. Since 2004, the global network has been meeting regularly in every conti- nent in the world, giving farmers, academics, chefs, animal breeders, fi shers, cheesemakers, representatives from NGOs and more, the chance to share their knowledge and experiences. > Discover the food communities in your region and network events www.terramadre.org ©Paolo Andrea Montanaro, ©Alberto Peroli, ©Paola Viesi 7 Huehuetenango Highland Coffee Presidium, Guatemala ©Alberto Peroli Biodiversity Is… “Biodiversity” is a recent word, used for the fi rst time in Washington in 1986 by entomologist Edward O. Wilson. It is also a slightly diffi cult word, which unfortunately is often of interest to only a few people, mostly those who work on biodiversity. In actual fact it should be a simple concept, because in its essence, it signifi es nature, the diversity of life on many levels, from the smallest and most basic (genes) to animal and plant species and up to the most complex (ecosystems). All these levels intersect, infl uence each other and evolve.