Ganga Jamuna of Dhikura Nepal Info

Type: Communities

Convivium leader / spoke person: Pokharel Krishna Prasad

To practice and promote concepts of Slow Food in real life. We wish to recall our traditional food cultures associated to our place, refine them and educate the communities to rehabilitate them. We would like to apply the concept of Slow Food in our daily life so that others can also learn from us. In short we aim to educate, rehabilitate and promote agroecology and traditional food cultures of Dhikura.


Cappadocia Sustainable Gastronomy and Tourism Alliance Turkey Info

Type: Communities

Convivium leader / spoke person: Aktan Kaan

We are a group of academicians, chefs, entrepreneurs, producers and gastronomy enthusiasts. We admire the gastronomic heritage of Cappadocia. We aim to revive the forgotten recipes, produce and gastronomy traditions of the region, create multiplier effect by combining sustainable tourism and gastronomy experience, pass this knowledge to future generations by also leveraging resouce of Cappadocia University Culinary School.

Rediscover, preserve and promote the traditional local food biodiversity of Laleia East Timor Info

Type: Communities

Convivium leader / spoke person: Ximenes Teodosio da P Baptista

To explore, learn, promote and preserve the biodiversity of existing local traditional food which are starting to become extinct as community tend to have less practice in their daily cooking activity or to choose them in their regular meal for consumption as part of the result of the uncontrolled imported food and peoples mindset.