Chefs Alliance of Slow Food – Chefs Defenders of Food Biodiversity Documenting and Preserving World Food Biodiversity
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Cooperation for Private Land Conservation 3 - 7 June 2019 Sighișoara, Romania Food culture and land conservation Dessislava Dimitrova, Teodora Ivanova Institute of Biodiversity and Ecosystem Research, BAS Slow Food Slow Food Network 163 countries 1 000 000 supporters in 3 000 local groups Over 9 000 events a year 1 event every hour! Good ØTastes good! 996ØRespects local identities and traditions! 2004ØIt is healthy! 2012 2016 Clean Produced in a way that respects996 the environment and preserves biodiversity, landscapes2004 and ecosystems 2012 2016 Fair ØFair price for consumers. Ø 996Right reward to producers and related communities. Ø2004Animal welfare. 2012 2016 Biodiversity Projects of Slow Food Ark of Taste – e-catalogue of endangered traditional foods: 5405 products Presidia – sustain quality food at risk of extinction: 505 presidia Earth Markets – international networK of farmers’ marKets: 56 marKets Chefs Alliance of Slow Food – chefs defenders of food biodiversity Documenting and Preserving World Food Biodiversity 0 200 400 600 800 1000 Animal breeds Fish, seafood and fish products Fruits, nuts and fruit preserves Honey Insects (Honey bees) Legumes Mushrooms Oil Salt Spices, wild herbs and condiments Tea and infusions Vegetables and vegetable preserves Wines and grape varietals Presidia ArK of Taste Ogiek Honey Presidium Kenya Mau Forest ecosystem threatened by degradation and destruction − since the early 1900s for wood exploitation − since the 1980’s for tea and flower plantations, coal mining, forestry Ogiek life style − hunter- gatherers − apiculture, crops cultivation and stocK breeding − clans sustainably manage the forest Maintenance of Mau forests − planting native trees − recently won an 8-year legal battle to live in the forest − beeKeeping - important economic activity for OgieK youth and their communities Extra-Virgin Olive Oil from Aegean Indigenous Landscapes Turkey Description: ØWild olive trees along the Anatolian coastline are grafted with 2 local olive varieties ØCo-existing of wildlife and olive-oil production ØGroves are accessible for grazing by livestock and wild animals (co-management system Known as Orfene). ØGroves are not irrigated, no of chemical fertiliZers and pesticides ØOlives are picKed by hand or with equipment that does not damage the fruit Dangers: ØConstruction activities ØInfrastructure projects ØIntensive olive cultivation – productive varieties ØPlantations fenced and irrigated Mishavinë Cheese Presidium Albania Karakachan Sheep Presidium, Bulgaria Ø In the early 20th century there were 500,000 KaraKachan sheep in Bulgaria by late 1950s the number shrunK to 160,000 today – less than 10000 Ø A project to save KaraKachan sheep and the accompanying specific horse and dog breed Ø Restoring transhumance practice – grazing in Pirin National ParK to sustain high mountain pastures Ø 50-60 liters of milK per sheep per season (fat content of 6.5 to 8%) Bulgarian Alliums and EU Quality Schemes The varieties marKed in red are still an important part of the local gastronomic traditions. The rest have been the subject of intensive selection that has given rise to a number of commercial varieties widely planted in the country. Denomination Origin/Distribution areas Species Ethnobotanical use Potential QS Allium ampeloprasum var. porrum StaroZagorsKi Kamush Stara Zagora District Edible fresh and cooKed PGI J. Gay Asenovgrad municipality, Plovdiv AsevgradsKa Kaba Allium cepa L. Edible fresh and cooKed PGI District Banichan village, Gotse Delchev Medicinal BanichansKi luK Allium cepa L. PDO/PGI Municipality, Blagoevgrad District Edible fresh and cooKed Belitsa, RaZlog municipality, Medicinal BelishKi luK Allium cepa L. PDO/PGI Blagoevgrad District Edible fresh and cooKed LjasKovsKi luK VeliKo Tarnovo District Allium cepa L. Edible fresh and cooKed PGI Medicinal ReseleshKi luK Reselets village, Pleven District Allium cepa L. PDO/PGI Edible fresh and cooKed Radomir municipality, PerniK Medicinal RadomirsKi leten chesan Allium sativum L. PDO/PGI District Edible fresh and cooKed Stara Zagora, Sliven, Bourgas, Nectaroscordum siculum ssp. Samardala Edible fresh and cooKed PDO/PGI Varna District bulgaricum Dessislava Dimitrova, Teodora Ivanova, Mihail Chervenkov, Michele Rumiz, Yulia Bosseva* (2016) Slow Food Balkans Launched in 2010 BalKan countries and TurKey Biennial event – 5 editions Over 1500 Slow Food members and 50 chefs 94 Slow Food Convivia and over 100 food communities 15 educational programs Mission of Slow Food Balkans Focus: food biodiversity, artisan food producers, agroecological production Function: credible promoter of sustainable food system in the region ESSEDRA Project and Food Diversity in the Balkans Threats for Biodiversity Impact of Slow Food in the Balkans Traditional Knowledge and GIs – Starting Point for Innovations ü Preservation of plant genetic resources; ü Fruit and vegetable preserves – ethnobotanical study; ü Bulgarian traditional animal breeds, pastoralism and conservation of grasslands; ü Changing landscapes: transformations and perceptions in a Bulgarian village; ü Processed products: place for artisanal products? • Cherni Vit Green cheese - antimicrobial activity of lactic acid bacteria (LAB) Farmers – “interpreters” of traditional knowledge to researchers. Thank you for Your Attention! This study is funded uby the National Scientific Program “Healthy food for strong bioeconomy and quality of life”, funded by Bulgarian Ministry of Education and Science. Dessislava Dimitrova [email protected] +359885432540.