Reclaiming our cities, starting from food

Over half the world’s people now lives in cities, an extraordinary statistic given that in 1900, just over a century ago, only 10% of the population was urban. And the trend is continuing in the same direction: Predictions estimate that 75% of us will be city-dwellers by 2050. The roots of this anthropological upset lie in […]

Terra Madre Day 2017: serving solutions to tackle climate change

Each year on Slow Food’s anniversary, December 10, the global Slow Food network celebrates Terra Madre Day to promote local eating, agricultural biodiversity and sustainable food production. This year’s Terra Madre Day called special attention to the Menu for Change campaign, which highlights the relationship between food and climate change: starting from food, we can […]

The need to safeguard and enhance quality local food and wine products

Roberta Garibaldi, scientific director of East Lombardy –European Region of Gastronomy 2017, made a compelling plea to safeguard and enhance quality local food and wine products such as Slow Food Presidia, as well as culinary traditions, to support a sustainable food supply chain and an integrated and authentic tourist offer. Her intervention took place at the […]

How India can learn to tackle climate change from its indigenous communities

Phrang Roy, better known as Bah Phrang, works to preserve the knowledge of indigenous communities to ensure the children of today do not lose their links to their identity. As chairman of the North East Slow Food and Agrobiodiversity Society, an organisation active in 41 villages in Meghalaya, he promotes indigenous forms of knowledge through […]

So what’s really at steak here? It’s hard to convince people to eat bugs

There is a way to eat meat — and stay environmentally friendly — thanks to initiatives like Slow Meat. Around 60 billion animals, without taking fish and other marine animals into account, are farmed and slaughtered every year to satisfy our need for meat. And this is a number set to double during the course […]

A Nordic Transition

Over the last ten years, a group of top chefs, food journalists and other key players in the food world have been used the  “Manifesto for the New Nordic Cuisine” to promote Nordic cuisine in a number of contexts. Much of the manifesto was inspired by the principle of Slow Food, calling for embrace regional […]

Earth markets bring organic food to your table

Following the slow food philosophy, which aims to counter the fast-food tradition, earth markets are community-run markets that bring naturally grown organic food to consumers at fair prices. They do not appear different from other local markets; however, they have to adapt to the Slow Food philosophy. With a special focus on small-scale farmers and artisan producers, […]

Slow Food founder argues for good, fair, clean food

Carlo Petrini, the internationally lauded Italian founder of the Slow Food movement, is on a mission. He envisions a future where no one goes hungry, where land ownership is fair, and where growers’ traditional crops become prized foodstuffs for nations of gastronomes. He lays out the reasons — and the mechanics — to accomplish those […]

Gökçeada (TR) – The first eco-gastronomy congress of Turkey held

The first eco-gastronomy congress was jointly organized by the Municipality of Cittaslow Gökçeada, Çanakkale Onsekiz Mart University (ÇOMÜ), and the South Marmara Development Agency in Gökçeada. 39 presentations were delivered at 7 sessions. The congress was spiced up by the workshops intended to get the participants to meet new tastes. Moreover, eco-gastronomy was multilaterally discussed at […]

What is your Slow Food Story?

Slow Food’s mission is “good, clean and fair food for all,” and of course, that means a focus on local, sustainable and ethical food. But part of the “good” in the “good food” in our mission is also about history, tradition, and connection. Delicious food is always made a little more special when it comes […]