Chefs’ Brigade Epirus – a better gastronomic future in Greece Greece Info

Type: Communities

Convivium leader / spoke person: Gerodimos Konstantinos

We Chefs and Producers are striving for a better gastronomic future for everyone by the promotion of sustainable products and support of socially and environmentally conscious producers of our area. Our initiative is guided by the conception that we Chefs can contribute to the information of consumers towards clarification of the sustainable farming benefits, influence public policies as well as the consumers’ choice, while rewarding, through the demand, the sustainable production itself and, therefore, the further development of the offer of sustainable products. In other words, we aim to establish a circular economy model “Farm to Fork” and “Fork to Farm”, while the attitude and selection of informed consumers constitute its decisive midway point.

Timor Leste Coffee Coalition East Timor Info

Type: Communities

Convivium leader / spoke person: Leite Soares Jonia

Timor-Leste has grown coffee for many years during the Portuguese time since 1860 and most of coffee are grown by smallholder farmers which own small lot of land around 0.5-2 ha. Coffee has been growing for many years, but farmers continue struggling to sell their coffee with good price and many coffee trees are growing old and dying due to lack of proper maintance. Timor-Leste has been isolated for many years, not much people or coffee buyers know Timor-Leste as coffee origin and are aware that Timor-Leste can produce high quality coffee and has unique coffee variety known as Hybrido de Timor. Based on this, new Slow Food Coffee community is created to support smallholder coffee farmers in the rural area like in Atsabe and Letefoho, Municipality of Ermera, to collaborate and address challenge with the aging coffee trees through coffee education program and connect the farmers with roaster, barista, coffee buyers and consumers and Slow Food Coffee Coalition. Through formation of this community, we hope all member can have the opportunity to share their voice and taken any necessary action to address any challenges.

Sidi Haj Said pour les jardins potagers ثانوية سيدي الحاج سعيد لحدائق الخضراوات Morocco Info

Type: Communities

Convivium leader / spoke person: ELAGY FAIROUZ

sensibiliser les élèves à l’agro écologie, et à la consommation responsable tout en valorisant les produits locaux et en préservant la biodiversité de la région, afin de soutenir le système alimentaire en harmonie avec la qualité nutritionnelle, la justice sociale et le respect de l'environnement (bonne, Juste, propre)


Kusina linking education, conservation and promoting agroecology of Southern Negros Philippines Info

Type: Communities

Convivium leader / spoke person: Dela Rosa Arlene G

To conserve agriculture biodiversity and promote its protection through sustainable on-farm seeds and crops conservation and on-site education activities involving farmers and the in-school and outof-school youth; To link and harness mutual cooperation between farmer-food producers, local consumers, in and out of school youth and cooks from local restaurants through local food exhibits /fairs, cooking demonstration, food tasting, and forums on sustainable food system and agro ecology.


Oslo local food supporters Norway Info

Type: Communities

Convivium leader / spoke person: Bond Rebekka

The ambition is to bring together people with different knowledge and create commitment around good, clean and fair food. The plan is to set up various activities, meetings, courses, gatherings, talks and workshops throughout the year. The network consists of people with different backgrounds such as gardeners, farmers, chefs, researchers, consumers, writers, musicians, etc. who all want to see changes in the food system and who want to contribute through positive work.


Nilgirs Coffee Coalition India Info

Type: Communities

Convivium leader / spoke person: Pauls Jestin

To work towards the development of indigenous people in the country, particularly, the Nilgiri Biosphere Reserve (NBR) and undertake processing including preserving, drying, freezing, venting, canning and packaging, warehousing, cold storage, service for the products of its members. Also, to cultivate all kinds of organic farming products and non-timber forest produce (NTFPs) and to purchase, take lease or acquire any land or plantation or estates and to work, develop and to maintain the same an