Slow Food Executive Committee & International Council
Founder and President of Slow Food
Carlo has been working since the 1980s to promote eco-gastronomy as a journalist, author and advocate for a sustainable food system. Among his many achievements is the creation of the University of Gastronomic Sciences in Pollenzo (near Bra), the first academic institution to offer an interdisciplinary approach to food studies. He is also behind the creation of Terra Madre, a network of food communities that brings together small-scale farmers, fishers, artisans, chefs, young people, academics and experts from more than 160 countries.
A chef, entrepreneur and activist, author of numerous best-selling books, as well as vice-president of Slow Food. She is a pioneer of the organic food movement in the United States and in 1996 she launched the Edible Schoolyard Project, a school garden initiative that today involves over 4,000 schools.
Sun Qun (Vittorio)
Born in Shanghai in 1972, since 2010 he has worked as Managing Director of Beijing Design Week, the most important design event in China. In 2015, together with Kuangsung Ling and Francesco Sisci, he founded Slow Food Great China and has been working as its General Secretary since then.
Agronomist and vice president of Slow Food International. He lives and works in Uganda, where he has created agroecological gardens, Slow Food Presidia, Earth Markets, and a huge network of food communities together with a group of passionate youngsters.
Executive Director of Slow Food USA since January 2013. After Hurricane Katrina, Richard played a key role in restarting the local agricultural economy in the New Orleans area, aiming to help provide returning residents with a sense of normalcy and resilience through the revival of farmers markets. He was also the founding President of the Farmers Market Coalition, which contributed to the development of the US Department of Agriculture’s Farmers Market Promotion Program.
Georges Schnyder Junior
Co-founder of Slow Food Brasil and executive director of Mundo MESA and Prazeres de Mesa Magazine. In 2000, he pioneered a project to manage the sustainability of açaí pulp and palm heart production on Marajó island alongside local communities. This working method, named ARCO, was later used to help other communities, including those impacted by the Coari-Manaus pipeline in Amazonas.
A freelance researcher and writer, she has lectured on Intercultural German Language and Literature Studies at the Universities of Bayreuth, Cambridge and Oxford. A member of the Deutsche Akademie für Kulinaristik e.V. (German Academy for Culinarism); since June 2012 she has been the President of Slow Food Germany e.V
Co-founder of the Slow Food Youth Network, of which he was the President until 2017, and founder of Food Hub, a social enterprise that aims to accelerate society’s transition to a good, clean and fair food system. He’s also a lecturer at the Aeres University of Applied Sciences in Almere, the Netherlands.
Joined Slow Food in 1988, and has witnessed the development of the association since its early days, first as a volunteer, then as part of the staff, and since 2006 as the President of Slow Food Italy. He was re-elected for a second term in 2010 and served in this role until 2014, when he was appointed CEO of Slow Food Promozione – the arm of Slow Food which organizes its major events.
Paolo Di Croce
Started his career in Slow Food in 1999, serving as General Secretary of the Slow Food Foundation for Biodiversity from 2003 to 2007, then as General Secretary of Slow Food International since the Puebla Congress. He was reappointed for a second and third term in 2012 and 2017, and played a pivotal role in the organization of the first edition of Terra Madre in 2004, serving as the General Secretary of the Terra Madre Foundation from 2005 until 2014.
Vice-President of the Slow Food Foundation for Biodiversity, coordinator of the Slow Food network and projects in Kenya and councillor for Slow Food representing East, Central and South Africa. A graduate of the University of Gastronomic Sciences in Pollenzo, John Kariuki has overseen the construction of more than 300 food gardens and the development of the Slow Food Youth Network in his country.
Coordinator of the Slow Food committee in Burkina Faso and Bagaré Convivum leader. Jean-Marie is a community educator and an activist in the fields of agroecology and sustainable development. In 2013 he became involved with the ’10,000 Gardens in Africa’ project and has since devoted himself to the diffusion of Slow Food values, consumer education, training the next generation and promoting local biodiversity in his native country.
Founder of Braeside Butchery in Johannesburg, South Africa, aiming to provide good, clean and fair meat by supporting suppliers with high standards of free range and grass-fed animals. She is the main organizer of Slow Meat South Africa, and has been Slow Food’s International Councilor for Southern Africa since 2016.
After developing a passion for food in her father’s Lebanese restaurant as a child, Barbara created a series of successful books, including “Soup for Syria: Recipes to Celebrate our Shared Humanity”, which raised funds to aid Syrian refugees.
President of Comida Lenta, the civil society association in charge of the development of Slow Food activities in Mexico. Alfonso has been a commercial and culinary advisor for local institutions and producers’ organizations in Puebla, and runs a course on Slow Food and eco-gastronomy at the Universidad de Las Americas in Puebla.
Graduated as a Technology and Public Food Systems Engineer in Ukraine in 1983. With over 30 years of culinary experience – she has run the first ecological restaurant in Cuba, authored several Cuban cookbooks, hosted a cooking show, and is a member of the directors’ board of the Cuban Society for the Promotion of Renewable Energy and Environmental Respect.
Professor of Ecuadorian cuisine at the Universidad San Francisco in Quito. He is a chef, member of the Slow Food Chefs’ Alliance, coordinator of Slow Food network in Ecuador, and has worked as a gastronomic technician for the country’s Ministry of Culture and Heritage.
President of the Slow Food network in Chile, where she has been involved since its establishment in 2004. A veterinarian by profession, she played a pivotal role in the establishment of the Penco Earth Market, as well as the Slow Food Presidia for Merkén and the Blue Egg Hen.
After acquiring a Master Degree from the University of Gastronomic in 2015, she was appointed as the Director of Slow Food Nippon. She focuses on the collaboration between regional governments, corporations and educational institutions to promote Japanese Food Heritage and empower farmers and fishers to drive sustainable development through food.
A producer of Jeju Purenkong Jang, a traditional fermented soybean sauce which became both the first Korean Ark of Taste product and the first Korean Presidium. He has been Slow Food Korea board member since 2013, and is dedicated to expanding the Ark of Taste, having identified 20 products so far.
International Councillor for South East Asia
Social entrepreneur, coffee crusader and advocate for Women’s Empowerment through business. She is the Chair of the Women’s Business Council of the Philippines, founder of Slow Food Manila and the Filipino chapter of International Women’s Coffee Alliance.
A chef, food educator, farmer and café owner at the Hunter Valley organic farm on the east coast of Australia. As the Leader of the local Slow Food group, she is able to promote locally grown seasonal produce, advocate on behalf of small-scale farmers and assist in connecting consumers with growers and producers.
A Chef Trainer & Consultant for his project L’Atelier du Goût: Food cultures lab, which aims to “Give meaning to what we eat” through workshops, classes and events. After joining Slow Food in 2008 he spent 8 years as leader of Slow Food Montreal and 4 years of co-chairing the Slow Food in Canada network. He co-founded the Slow Food Chef’s Alliance in Canada and founded Slow Wine Montreal event. He is also actively involved in both Slow Fish and Slow Cheese campaigns.
City planner with the Detroit City Planning Commission. Her current work includes formulating urban agriculture policies, and she also helped create the Detroit Food Security Policy and sits on the Detroit Food Policy Council. She is a founding member of Detroiters Working for Environmental Justice and the Detroit Black Community Food Security Network. She is also the co-founder of the Slow Food Detroit Central City chapter and serves on board of Slow Food USA.
Lead organizer for Slow Food California, she sits on the board of Slow Food Russian River. She worked at Roots of Change where for 5 years she built and facilitated the California Food Policy Council, the first statewide FPC to be organized from the grassroots.
Writer, cook and gardener with a decade of experience as a Slow Food volunteer. Currently, Jennifer chairs the Midwest Ark of Taste committee. A craft beer enthusiast, she is part of the nascent Slow Beer group in the U.S.
Director of the Slow Food office in Brussels. She has worked with Slow Food since 2010, at first coordinating the development of the Thousand Gardens in Africa project. Since 2014 she has been based in Brussels, liaising with EU institutions on policies relating to food, giving a platform to the international Slow Food network and developing strategic partnerships with other organizations active at the European level.
President of Slow Food Italy, he has been working as an agronomist since 1997, and in 2005 started managing his parents’ farm. He joined Slow Food in 1997, serving first as a convivium leader, then as President of Slow Food Campania. In 2014 he was elected President of Slow Food Italy.
Graduate of the University of Gastronomic Sciences of Pollenzo and project manager at Slow Food International for Food Biodiversity projects. Over the last 10 years he has been a committed Slow Food activist from the local to international level, and has been a Slow Food International Councillor since 2012.
As Deputy Mayor of San Miniato from 1999 to 2009 she carried out projects supporting local food products, including the design and implementation of the Farms on the Table project which put local products on school canteen menus. She has worked with her convivium to launch the San Miniato Earth Market and has been President of Slow Food Toscana since 2010.
A qualified geologist, she specializes in the collection, analysis and dissemination of data in developing countries and in applied geological and hydrogeological models. She is currently studying agriculture and working in her family farm, as well as carrying out consultancy activities.
A veterinarian and member of the Green Party. He is responsible for the environmental department in Ingolstadt, a city in Bavaria, and breeds an Ark of Taste cattle breed, the Murnau-Werdenfelser. He has been a Slow Food activist for 20 years, as leader of the Munichand convivium and since 2010 as treasurer of the board of Slow Food Germany.
Born in the rural vineyards of the Kaiserstuhl, his parents were part-time viticulturists. A Slow Food Member since 2005 and leader of the Freiburg convivium since 2008, since 2014 he has been member of the board of Slow Food Germany, in charge for of human resource management at the head office in Berlin.
Board member of Slow Food Germany with a focus on youth and educational activities. His family-owned restaurant Landhaus Schulze-Hamann preserves traditional food culture and sustainable agriculture. Through his work he knows about the importance of bringing together farmers, chefs and customers and the needs of small-scale producers.
President of Slow Food Switzerland. Co-founder and director of Semaine du Goût (Taste Week), which has brought schools, restaurants and producers together every year since 2001. Member of the Swiss National Committee of the FAO.
Alexandre has extensive experience in various senior management positions in the fields of Food Marketing, Tourism and Sales-management. He is the first ever and current managing director of Slow Food Switzerland, his mission being to consolidate the network’s strengths, simplify its structure, raise funds and implement projects such as the Chefs’ Alliance.
Chairperson of Slow Food Netherlands, with a background in political science, international relations, and interactive policymaking. An interest in the humanization of culture brought her to body-oriented design and eventually to Slow Food.
An MSc Student in Organic Agriculture at the University of Wageningen, she researches transition, sustainability, policy and financing within agriculture. She serves as the chairperson of the Slow Food Youth Network Netherlands.
John became a Slow Food member over ten years ago in Scotland, and was originally a committee member of Slow Food Edinburgh convivium. He led a delegation of Scottish producers to Terra Madre in 2012, and then helped the formation of Slow Food Scotland, as part of Slow Food in the UK in 2015. He was a founding Trustee and then the Network Leader in Scotland until 2017, and served on the Board of Slow Food in the UK. John has been an International Councillor for the UK since 2015, and was re-elected in 2017. He is also a founding member of the Slow Food Europe group.
Since becoming President of the Federación de Sociedades Gastronómicas de Araba en 1999, Alberto has engaged in a variety of educational and promotional activities around good clean and fair eating practices. He is the coordinator of the Anana Salt Presidium, and has been the convivium leader of Araba Alava since 2005, as well as the Slow Food International Councillor for Spain since 2012.
A Geography and Territorial Development graduate, Vincent is an ardent defender of food biodiversity, and has worked alongside farmers on five Presidia projects in Uganda. Vincent writes academic papers on the preservation and enhancement of local breeds and varieties as a tool for local sustainable development.
An independent journalist focusing on is food, wine and travel. For more than 11 years he has been the president of the Slow Food convivium in Upper Austria. Philipp holds Slow Food taste and education workshops in more than 50 schools in Upper Austria and organizes 30 Slow Food events a year. He writes weekly about Slow Food, food and wine topics and local producers in a major Austrian newspaper as well as for other national and international magazines.
A Slow Food member for 15 years, she was convivium leader of Copenhagen-North Zealand rom 2009-2015. Since 2009 she has been active in creating a Nordic Slow Food network and has represented it in the Slow Food International Council since 2011. Her work and life are focused on cooking skills and food made from good local and organic ingredients in season.
A botanist working as associate professor at the Bulgarian Institute of Biodiversity and Ecosystem Research. Following her participation at Terra Madre in 2004, she established the first convivium in Bulgaria, and then launched Terra Madre Balkans: a regional network uniting over 100 food communities and Slow Food convivia from South East Europe.
Aida Baimakova is the leader of the Slow Food Astana Bayterek convivium, as well as the leader of Slow Food Youth Network in Kazakhstan. A journalist involved in the coverage of agricultural development, she is the founder of the online platform Bauyrsak.kz, an online catalog of eco-producers and endangered recipes. Actively involved in the development of Slow Food in Kazakhstan for many years, in 2013, she organized the first Slow Food Youth Movement in Central Asia.
A member of the Bambuti people of the Kivu forest in the north east of the D.R.C, Nicolas is the leader of the Slow Food Goma Karisimbi convivum and an active member of the Ark of Taste and 10.000 Gardens in Africa projects. He is part of the Steering Committee that organized Terra Madre Great Lakes event, and is committed to defending the rights of indigenous peoples in D.R.C, promoting the sustainable use of resources, opposing land grabbing and using food as a means of peace building among communities.
A member of the Diné people, representing the Global North. Denisa is a Steering Committee member of the Slow Food Turtle Island Association, and is committed to addressing the diabetes epidemic (with both advocacy and awareness raising activities), the dominant culture of unhealthy foods, and the lack of access to healthy food in the Navajo Nation. She is a member of several organizations linking the topics of young farmers, sugar and diabetes, native truth etc.
Joined the Slow Food International team in 1997, having previously edited the Osterie d’Italia guidebook and the Atlas of typical products of Italian parks for Slow Food Editore. She then directed the The Ark: Book of Presidia magazine and the publication Slowark. Since 2005 she has been the General Secretary of the Slow Food Foundation for Biodiversity, where she coordinates the main Slow food programs (Presidia, Ark of Taste, etc.) and the contents of Slow Food awareness raising campaigns.
He is the current Rector of the University of Gastronomic Sciences in Pollenzo. Trained in Medical Botany at the University of Pisa, Andrea Pieroni earned his doctorate from the University of Bonn in Germany. In January 2009 he was made Associate Professor in the subject area of Environmental and Applied Botany at Pollenzo and from 2016 he is Full Professor of the same subject. Pieroni has served as the Vice-President and President of the International Society of Ethnobiology (2008-2010), is the founder and Chief Editor of the Journal of Ethnobiology and Ethnomedicine, and sits on the boards of diverse international ethnoscientific associations and peer-reviewed publications.