Slow Food International

International Day For Biological Diversity: Endangered Foods

The greatest hedge against food insecurity is not simply growing and raising more food, but building greater diversity and resilience in what we cultivate. This includes expanding beyond a standard diet where crops are bred for yield and environmental response (such as drought-tolerance or pest-resistance) to the reasons we actually favor one food over another—because of how they make us feel and how they taste.

Satisfied at Sea – an interview with Barbara Rodenburg of the Wadden Sea Fishers

The Wadden Sea, a UNESCO World Heritage site & the largest unbroken system of intertidal sand and mud flats in the world, is also home to Barbara Rodenburg, who has dedicated her life to the sea as a fisher, a biologist and as a chef. Barbara takes us through her journey from joining Slow Food to her experiences with the Wadden Sea Traditional Fishers Presidium at the Chef’s Alliance Kitchen, Slow Fish 2017.

SLOW TALK

A Sea of Cultures

From our participation at the march in Milan, “Together Without Walls” on May 20th, to the “A Sea of Cultures” conference in Genoa, on May 21st, and the Migrant Film Festival at Pollenzo from June 9th-11th: we are all migrants, and we believe that cultural and ethnic differences enrich the world. For this reason, Slow Food and the University of Gastronomic Sciences will continue to be committed to this theme.

FEATURE

Infographic: Slow Food and Biodiversity in numbers

Our projects are tools to promote a model of agriculture that is based on local biodiversity and respect for the land and the local culture in harmony with the environment and which aims to provide food sovereignty and access to good, clean and fair food for all communities. What have we achieved so far?