Welcome Slow Food Australia and Netherlands

16 Jun 2008

Two new national branches were approved at the Slow Food International Councilors Meeting held this past weekend in Cadro, Switzerland, with Slow Food Netherlands and Slow Food Australia joining the seven existing national branches: Italy, the USA, Germany, Switzerland, France, Japan and the UK.

In The Netherlands, fourteen convivia have been very active in raising awareness and support for good, clean and fair food in their communities while an important national gathering was held last month. Terra Madre Netherlands, held over May 17 – 18 in Middelburg Abbey, provided the first opportunity for the nation’s small-scale producers, fisherfolk and cheese-makers to come together to discuss current market developments and share their experiences and knowledge.

The Slow Food Foundation for Biodiversity Onlus has four presidia projects in The Netherlands: Eastern Scheldt European Lobster, Texel Sheep Cheese, Aged Artisan Gouda cheese and Chaam Chicken. Jan Wolf is the inaugural Slow Food Netherlands president.

On the other side of the world, the Australian Slow Food movement counts 36 convivia and over 2000 members – making it the fifth biggest national association in the Slow Food network. Convivia from across the country came together this February for the third edition of A Taste of Slow, the national Slow Food event held in Melbourne, which offered a wide program of workshops, tastings, lectures, educational activities, culinary demonstrations and film screenings.

Among the projects planned down under, Slow Food Australia’s proposal includes: a school and community garden program; collaboration with indigenous communities to develop the market for native produce; collaborating with the Slow Food Foundation for Biodiversity Onlus to establish presidia projects and identify new products for the Ark of Taste; and 23° Slow, a confederation of Slow Food convivia and associations in all national communities bisected by latitude 23° south.

Victoria Blackshaw
[email protected]

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