Today, April 22nd, is Earth Day. Exactly one year ago, the landmark Paris Agreement was signed, potentially marking a historic turning point against anthropogenic climate change. This is not a matter of preventative measures we must take to avoid a future problem: climate change is already happening, and the effects have been devastating, particularly in areas prone to drought. Ironically, it is the poorest countries which pollute the least which often bear the brunt of the impact. Yet all hope is not lost. Farmers in Africa are fighting back, and their resilience is critical for our food security.
The philosophy of our Slow Meat campaign can be summed up with one simple slogan: eat less meat, of better quality. The commercial meat industry has a completely opposing view that displays a blatant disregard for consumer, animal and farmer well-being, and is destroying the environment in the process. In this article, Stefano Liberti, author and friend of Slow Food, explores one of the enormous, global problems of industrialized meat production, namely the vast overpopulation of animals being raised for us to eat.
German-French ARTE TV program “at the table” travels to Macedonia to discover a rich heritage of local cuisine, including the Bukovo Pepper. The episode features Slow Food Presidium producer Ilinka Glavevska and her family, who explain its preparation and use in local dishes. We’re certain you will enjoy it!
Asda, the UK’s second largest supermarket, has recently introduced the Pasture Promise brand, which has been developed to identify milk that is ‘free range’. This, according to their definition, means it comes from cows that have “grazed outside for at least 180 days a year”. Compared to ‘normal’ milk which may come from cows that never go outside, this is a massive improvement. It’s also an improvement on the initiative pushed by another British supermarket Waitrose, which last year reported its milk comes from dairy cows that spend 100 days a year grazing outdoors, and this year have expanded their commitment to 120 days. But can more be done?
Seeds are a resource of incalculable value and key to securing plant biodiversity in the future. In Denmark, the Seed Savers community, where Søren Holt is member of the mandatory group, is working to increase knowledge of simple techniques that we can all learn to save seeds and swap them, thus further guaranteeing the future for our agricultural heritage.
‘For Slow Food, the only alternative to the immoderate use of synthetic chemicals is clearly a drastic change in the mentality of consumers and producers alike, hence in the dominant agricultural model. It’s not a matter of replacing a harmful chemical molecule with another less harmful one and continuing with a sort of agriculture by substitution. It’s a matter of changing the type of agriculture we practice.’
There’s a whole lot of good, clean and fair food being grown and eaten down under, indeed, there are people living the Slow Food philosophy in every part of the country. From the Millbrook Winery in Jarrahdale, Western Australia, where practically everything you can eat is grown onsite, to the “Bush Food” specialists at FirstFoodCo in Salisbury, Southern Australia and Slow-inspired restaurants up and down Queensland’s Sunshine Coast, the word is spreading.