Social Report 2011
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Social Report 2011 www.slowfoodfoundation.org Slow Food Foundation for Biodiversity 3 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, 2012, a free print copy can be requested by sending an email to [email protected]. Main Office Regional Headquarters Slow Food Azienda Regionale Agricola di Alberese Via della Mendicità Istruita, 14 – 12042 Bra (Cn), Italy Loc. Spergolaia – 58100 Alberese (Gr), Italy Official Headquarters Contact us Accademia dei Georgofili tel. +39 0172 419701 – fax +39 0172 419725 Piazzale degli Uffizi – 50122 Florence, Italy [email protected] Editors Editing Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Simone Gie, Bess Mucke Serena Milano Photographs Editorial Team Slow Food Archive, Gianluca Bagnasco, Kunal Chandra, Andrea Amato, Elena Aniere, Carlotta Baitone, Franziska Doswald, Ana Paula Guasti Diniz, EventoLive, Francesca Baldereschi, Serena Berisio, Valentina Bianco, Marta Mancini, Marcello Marengo, Oliver Migliore, Carlo Bogliotti, Jacopo Borazzo, Roba Bulga, Elisabetta Cane, Maurizio Milanesio, Paolo Andrea Montanaro, Alberto Clizia Cevasco, Salvatore Ciociola, Daniela Conte, Peroli, Pierre Soissons, Paola Viesi Leonardo D’Angelone, Elisa Demichelis, Paolo Di Croce, Martina Dotta, Laura Drago, Rachele Ellena, Alessandro Ferri, Cover Photo Pierluigi Frassanito, Mariana Guimãres, Francesco Impallomeni, Kenema Kola Presidium, Sierra Leone John Kariuki, Michela Lenta, Velia Lucidi, Arianna Marengo, © Paola Viesi Anne Marie Matarese, Marta Messa, Paola Nano, Graphic Design Cristiana Peano, Lia Poggio, Raffaella Ponzio, Irene Rubiano, Alessia Paschetta Michele Rumiz, Veronika Sadlonova, Claudia Saglietti, Piero Sardo, Victoria Smelkova, Anandi Soans, Printing Francesco Sottile, Giada Talpo, Veronica Veneziano La Stamperia, Carrù (Cn) Printed on recycled paper Translation Carla Ranicki Issue closed May 2012, financial analysis 2011 Contents 5 Our Identity 86 Our Network 6 Slow Food and Terra Madre: A Global Network 87 Producers by Carlo Petrini 88 Experts Slow Food is... 7 92 Chefs From Africa to the Balkans 10 93 University of Gastronomic Sciences by Piero Sardo 94 Writers and Journalists 11 Organizational Structure 95 Photographers and Directors 12 Objectives 97 Contacts 13 Policies 97 Associations 99 Non-Governmental Organizations 14 Our Activities 100 Foundations Projects 15 100 Fair Trade A Thousand Gardens in Africa 16 100 Universities Presidia 21 101 Research Centers, Institutes, Schools Ark of Taste 52 101 Parks Earth Markets 55 102 Ministries and Governmental Bodies Other Projects 58 102 International Organizations 60 Communication Communication and Research 103 69 Financial Report 2011 104 University Dissertations on Foundation 70 2011 Numbers Projects 74 Direct Grants to Producers 107 Documentaries, Videos and Films 77 Fundraising Strategies 109 Press Review 82 Slow Food Foundation Supporters Our identity 5 Mangeons Local Food Education Project, Senegal © Paola Viesi Slow Food and Terra Madre: 6 a global network When you read a social report, of course you look at what has been done in the period under considera- tion, at the actions and projects that reflect the identity and objectives of its subject. But this report does more than just close a year of work. It comes at a moment when Slow Food and the Slow Food Foundation for Biodiversity are preparing to undergo an historic period of transformation. This will be one of the most important times in the association’s 26 years of life. We hope it will make Slow Food’s actions, and also the Foundation’s, stronger and more homogenous. I’m talking about the ninth international Salone del Gusto that will be held in Turin in October, 2012 in a completely different way from past editions. Until now, Salone del Gusto and Terra Madre have always been held simultaneously but in separate (thou- gh nearby) locations. The new edition will instead be configured as a single event, in which members of the Slow Food and Terra Madre network will interact to construct one big window on the global movement for good, clean and fair food. The Terra Madre food communities will thus fully enter the fabric of the Salone event, making their experience completely accessible to the public. This will give visitors a comprehensive and immediate overview of what our network is: a celebration of human diversity that respectfully and productively interacts with natural biodiversity. It’s no accident that the Slow Food association’s International Congress will also be held at the same time as Salone del Gusto and Terra Madre. This will also be opened for the first time to the Terra Madre com- munities, making them an active and integral part of the association and calling on them to help us realize our next great objectives, firstly the full recognition of the right to food for all people on the planet. This inalienable right will be pursued through the actions that Slow Food and the Foundation put into practice at a local level around the world. From this perspective, our belief in the central role that Africa will play in the future of the world means that the continent will also become central to Slow Food’s future. With the realization of the Thousand Gardens in Africa project, we want to plant a thousand important seeds for the recognition of the right to food and food sovereignty. Food gardens represent a new model of development, based on traditional local economies and on a small scale, as well as the self-affirmation of the communities who with the next Salone del Gusto, Terra Madre and Slow Food International Congress, we want to embrace fully and politically. Carlo Petrini, President of Slow Food Slow Food is... 7 ... a network Slow Food is an international association founded in 1989 to recognize the importance of pleasure of members connected to food through the discovery of producers’ knowledge, awareness of diversity (places, recipes, flavors) and respect for the territory, the environment and the seasons. Slow Food’s slogan is good, clean and fair. These three adjectives define the characteristics that food must have. Good for the pleasure connected to the sensory qualities of a food, but also the complex combination of feelings, memories and sense of identity it brings with it. Clean because it is grown and processed with respect for ecosystems, animals and human health. Fair because it is produced and sold according to principles of social equity and transparency. Slow Food currently has over 100,000 members in 150 countries around the world and seven national offices, in Italy, Switzerland, Germany, the USA, Japan, the United Kingdom and the Netherlands. Across the world, the network of members is organized into convivia, local groups coordinated by a con- vivium leader. They organize community events—courses, tastings, educational activities, dinners, trips— and promote the movement’s international campaigns at a local level. > Find out more about Slow Food’s activities: www.slowfood.com The Slow Food Foundation was founded to coordinate and finance Slow Food’s biodiversity-protection projects. Slow Food makes a significant contribution to its activities; the convivia raise funds, and volunteers help manage local projects, select products to protect and organize exchanges between communities from © Gianluca Bagnasco different countries. Taliouine Saffron Presidium, Morocco © Oliver Migliore ... food and Education is fundamental to Slow Food’s strategies and cuts across all of its projects and activities. To Slow 8 taste education 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, conferences and seminars, Slow Food is brin- ging the public closer to food and taste education. By using the senses in playful activities and giving space to creativity, Slow Food is teaching the pleasure of learning more about food. > Find out more about Slow Food’s education projects: www.slowfood.com/education Slow Food has also supported the creation of the University of Gastronomic Sciences, based in Pol- lenzo, Italy, which seeks to give academic dignity to food through an innovative multidisciplinary approach and to create the new professional figure of the gastronome, an expert able to work in the selection, distribution, promotion and communication of quality food and wine. > Find out more about the University of Gastronomic Sciences: www.unisg.it ... biodiversity In order to safeguard, defend and promote food biodiversity and to strengthen local communities, Slow protection Food, through the Slow Food Foundation, coordinates and sponsors a number of projects to support small-scale food producers: the Presidia, A Thousand Gardens in Africa, Earth Markets and Ark of Taste. The Foundation’s primary commitment is to the countries of the global south, where biodiversity is even more vulnerable to the devastating effects of intensive food