Grantees and Funded Projects

Healthy Hospo Digital Class

The project aims to address the critical health and wellbeing challenges faced by hospitality professionals by focusing on six core health pillars: sleep, mental fitness, financial health, nutrition, exercise, and human connection. Through Healthy Hospo’s pioneering digital training, the project will provide free access to foundational level courses for hospitality workers. The budget will be utilized to market these free courses via social media platforms such as Instagram, Facebook, and LinkedIn, with a goal of achieving 1,000 signups.
Healthy Hospo is dedicated to fostering a healthier and happier hospitality industry in the long term. Collaborating with esteemed organizations like the Slow Food Network will expand access to essential training and emphasize the importance of health and wellbeing in sustaining successful careers and businesses. The project also opens the door to future collaborations, further enhancing its impact.

Mental Health Care For Latino Restaurant Workers en Espanol

The project aims to address the mental health challenges faced by Latino restaurant workers by providing three months of mental healthcare in Spanish to at least 13 workers through virtual therapy providers. This initiative seeks to establish a mental health fund specifically for Latino hospitality workers, inspired by the success of similar funds for Black and LGBTQ workers. Latinos represent over 25% of the restaurant workforce, a group heavily impacted during the COVID-19 pandemic, with high mortality rates. Due to cultural stigmas, only about a third of Latino individuals with mental health issues receive necessary care. This project aligns with the Fair priority area by recognizing the significant contributions of Latino hospitality workers and addressing the disparities in mental healthcare access.

Rooted in Tradition: Networking for Sustainability

This project addresses the challenges facing guachinches, informal dining establishments in Tenerife, which are struggling with ambiguous legal status, loss of traditional characteristics, and diminishing local agricultural connections. These establishments mirror modern gastronomy trends like the green economy but face a decline, with numbers dropping from 99 in 2014 to 22 in 2023. The project will conduct an investigation into guachinches to highlight their role in linking the food, beverage, and agricultural sectors. It aims to form a guachinches Slow Wine community, promoting sustainable and organic wine production and culinary traditions.

Slow and Sustainable Uruguayan Producers (Sasup)

The Slow and Sustainable Uruguayan Producers (SASUP) initiative is uniting small-scale wine producers. This non-profit association aims to enhance collaboration, promote sustainability, and boost market competitiveness among its members. SASUP fosters knowledge exchange and synergy among Uruguayan wine producers while advocating rigorous quality and environmental standards inspired by the Slow Wine movement. Monthly meetings and biannual events strengthen community ties and disseminate sustainable viticulture practices. SASUP will implement a certification system granting a distinctive seal to wines meeting their criteria, ensuring quality and environmental stewardship. Members will benefit from shared resources, training in sustainable practices, and joint marketing efforts, enhancing market visibility locally and internationally.

Wild Honey Proposal

Hinladnai wild honey is 100% pure which has benefits for health. The project aims to introduce more sustainable choices of the “wild honey” for food and beverage industry in Thailand. Moreover its goals will be to educate consumers, support Hinladnai forest restoration and raise awareness of a crucial role of bees that protect biodiversity and agriculture.
Due to business recession, restaurants and bar are facing the hard time in finding customers and promoting to get new customers. The project entails the creation on a “Wild honey week” campaign for restaurants and bars in designated area to use local wild honey in their menu.

Mad - Academy Alumni Kitchen

Alumni Kitchen aims to raise awareness by showcasing these costs in a pop-up restaurant run by MAD Academy graduates. Through thought-provoking dishes and drinks, the project highlights issues like industrial farming and food waste, encouraging diners to reflect on their food choices. The project collaborates with sustainable beverage companies Slow Burn and BITE, with plans for future global pop-ups. The project is intended both to give Academy graduates the opportunity to put those lessons into practice, and to share what they have learned with the public in an especially impactful way. In its initial form, it consists of a two-day pop-up restaurant in Copenhagen, planned and executed by Academy alumni, in which each course served—and every accompanying beverage—raises a pressing question or illustrates a dilemma about our food system.

Strengthening Farmers And Cooks Collaboration

The project aims to bridge the gap between local farmers and the hospitality sector in Lesotho’s Thaba-Tseka district. By fostering direct links, it encourages cooks to source clean, local food while enabling farmers to meet their needs. Activities include inception meetings, training workshops, engagement meetings, and a cook-off event to promote sustainable food practices and enhance collaboration. Long-term, the project plans to replicate this model across other districts, strengthening local food systems and promoting environmental sustainability. The project will conduct training workshops, formalize communication strategies between farmers and cooks. All of this will be replicated in the remaining districts after project completion. The initiative aligns with Slow Food principles and supports resilient, eco-friendly practices.

Alternativa Wine Project

The ALTERVINEA wine project, led by SlowFood Tours Val-de-Loire, Jeanne Yerre, and La Fourchette Paysanne, aims to promote local, sustainable wine production in the Loire Valley through various activities. These include monthly wine tastings, historical research on rare grape varieties, and creating educational materials to support and educate both consumers and winemakers. The project also hosts the ALTERVINEA wine fair to connect local producers and the public, fostering a Slow Wine community committed to good, clean, and fair wine practices. Additionally, participants will represent the project at the Slow Wine Fair in Bologna.

Zero-Waste Bar

This project aims to set a benchmark for circular and zero-waste practices in combating climate change within the hospitality and beverage sector. Goals include empowering stakeholders to minimize their environmental impact and generate positive impacts throughout the value chain. The project will develop a zero-waste bar toolkit with the Sustainable Restaurant Association, host workshops for UK hospitality businesses on best practices, and introduce a „Sustainable Drinks Passport“ for consumers. It aims to facilitate workshops, promote information exchange among stakeholders, and raise awareness for implementing best practices in the hospitality and beverage (H&B) sector. The primary objective is to empower the industry to address a crucial aspect of climate change: waste generated throughout the wine value chain, thereby enhancing the local H&B system’s environmental sustainability. It leverages long-term partnerships with Sustainable Wine Solutions and aligns with Slow Food network principles to promote sustainability in the wine industry.

Promoting Best Practices for Conscious Consumption

The project titled „Promoting Sustainable Best Practices for Conscious Consumption“ aims to enhance awareness and accessibility of sustainable and nutritious food options in canteens, restaurants, and cafes, and to build the capacity of hospitality professionals in Lagos State, Nigeria. It addresses challenges in the Hospitality & Beverage sector through consumer education, awareness campaigns, and professional training. Activities include conducting baseline and end-line surveys via focus group discussions and key informant interviews to assess and measure changes in knowledge and attitudes towards sustainable food practices. The project also involves creating awareness through radio jingles and social media campaigns, partnering with eateries to innovate menus with sustainable options, and organizing workshops and certification programs for baristas and bartenders on sustainable sourcing and conscious consumption. Additionally, a feedback mechanism will be implemented to monitor the adoption of sustainable practices by consumers and professionals.

Worker-Owned Cooperative Development

Little Lion Collective, in collaboration with EMERGE Connecticut, aims to establish a worker-owned cooperative Wine Bar and Record Store in New Haven, CT. The project focuses on providing workforce development opportunities for individuals returning from incarceration by involving them in the construction buildout, fostering their reintegration into society. It will develop a sustainable business model where employees become co-owners, promoting ownership and commitment. By creating a pipeline for these individuals to transition into leadership roles, the project aspires to set a model for social responsibility and inclusivity in the hospitality industry. This initiative not only aims to offer stable careers and a welcoming community space but also to inspire similar efforts in other businesses, driving meaningful change and contributing to New Haven’s economic growth.

Food Ethos Denver: Colorado Wine

The project aims to transform perceptions and elevate awareness of Colorado wines within the Slow Food Denver community. Despite a history that goes back to the late 1800’s, the Colorado wine industry has struggled to compete with comparable wineries throughout the United States and the world from a lack of knowledge, reputation, and desire of consumers to actually seek out and try these wines. Collaborating closely with partners, a series of events designed to immerse participants in the world of Colorado winemaking will be organized. The overarching goal is to expand the consumer base for Colorado wines by fostering enthusiasm and knowledge among attendees, encouraging them to seek out these wines locally, and supporting their presence in restaurants and wine shops.

Re-membering Brewers of Traditional African Beer

The project based in Cape Town’s KwaLanga township aims to address multiple challenges: the historical neglect of home brewers in colonial discourse, the preservation of bio- heritage in segregated communities, and the limited market access for home brewed African beers beyond under-resourced areas. The overarching goal is to challenge exclusionary norms by celebrating traditional African beer and elevating the status of home brewers within broader societal narratives. Through local partnerships with artists and community engagement initiatives, including workshops on traditional brewing methods and cultural dialogues, the project seeks to empower home brewers and educate the community about their craft and cultural significance. Another key aspect involves creating market opportunities through collaborations with tourism partners, restaurants, and outdoor markets, aiming to increase income for home brewers and establish sustainable production practices. Looking ahead, the partnership aims to foster long-term awareness of bio-cultural heritage, enhance economic opportunities for home brewers, and promote the cultivation of resilient crops like sorghum for climate adaptation.

A Toast to Equality

The project aims to bridge the gap between agroecological producers defending native species in Guatemala and the beverage industry, emphasizing social inclusion and sustainability. Recognizing the disconnect, the Conscious Gastronomy Guatemala City community will host an annual festival uniting these sectors. This event will feature cocktails crafted from endangered native species, celebrating their flavors and the stories of their producers, while promoting social inclusion among chefs and bartenders who often face exclusion. Through the „Toast to Equality“ festival, the project will not only aim to raise awareness but also funds to sustain this initiative annually and expand its reach within the beverage industry. The long-term vision includes fostering deeper connections between Slow Food producers and beverage professionals who share our values, amplifying impact and potentially integrating these professionals into broader Slow Food networks and initiatives.

Cooking the Future Campaign – Cooks' Alliance

The project aims to elevate sustainable restaurants within the Cooks Alliance network by providing them a platform during the month of agroecology (October) through a special campaign led by Slow Food Switzerland. This initiative will not only increase visibility for participating restaurants but also foster connections with new producers and concepts aligned with agroecology. Cooks will have the opportunity to showcase their menus themed around „cooking the future“ during special evenings, documented and promoted by Slow Food Switzerland through various media channels. Collaborating with Agroecology works!, the project will enhance educational content and potential partnerships with agroecological initiatives: it will educate cooks on agroecological practices, promotes sustainable farming through restaurant menus, and strengthens connections between Slow Food’s philosophy and agroecology in Switzerland.

Tropical Sips Tradition for Eco-Diversity

„Tropical Sips“ is a multifaceted project dedicated to promoting sustainability, cultural preservation, community empowerment, and educational awareness through the creation of artisanal beverages using local tropical fruits and traditional methods. It aims to support local ecosystems by sourcing sustainably and reducing carbon footprints, while also preserving cultural heritage through the documentation and revival of ancestral recipes. Engaging local communities in beverage production not only provides economic opportunities but also fosters social cohesion. The project emphasizes quality and authenticity, ensuring that beverages reflect local culture and meet consumer demand for genuine products. Long-term cooperation with artisans, farmers, cultural historians, and environmental organizations will ensure the preservation of traditional knowledge and practices, promote ecological sustainability, and facilitate ongoing education and advocacy efforts. Collaborations with academic institutions and government agencies further enhance the project’s impact by fostering research, innovation, and policy changes that support cultural preservation and sustainability in the beverage industry.

Slow Wine Coalition gathering in Jujuy

Argentina – May 2025

35 national and international wine makers (including from France and Bolivia), 10 geologists and other invited guests will get together for two days of exchange and to discover the region of Jujuy and its producers. This exchange is expected to arise important subjects, such as the conservation an importance of local grape varieties, the role of women in the industry, and the impact that the growth of the wine industry in Jujuy has on tourism, gastronomy, architecture and agriculture. After a first day of field trip to two local producers, the second day will be dedicated to conferences for producers, restaurateurs, university students, farmers, and other stakeholders; the conferences will be open to the public, and a wide range of professionals will be invited including: restaurant owners, agricultural producers (winemakers, tobacco, avocado, mango, crops and Andean potato producers), tourism professionals, university students (from the local university).

Slow Wine Coalition training with the Guachinches network in Tenerife

Spain – 17-19 May 2025

3 awareness-raising days will be held with the aim of creating synergies between the managers of these traditional establishments, the Guachinches, and participants from other countries such as Italy and other island contexts, with whom establish comparative frameworks of good practices in viticulture and sustainable tourism.  The exchange will consist of 3 main activities: a wine farming seminar for professionals (winemakers, oenologists and Guachinches owners) regarding the „cordon trenzado“ as a cultivation technique in the village of La Orotava; a seminar about traditional recipes in the kitchen of one of the Guachinche, with the aim of sharing experiences and creating synergies and a sense of community; a Slow Food Seminar held by delegates from different part of Europe; a round table will take place on three main topics: Territory and production; Proximity and Traceability. The aim will be encouraging connections between local producers, sharing successful experiences and establishing criteria for a Slow Guachinches network.

Slow Food Coffee Coalition at the World of Coffee in Geneva

Switzerland, 26-28 June 2025

A group of coffee farmers from the Slow Food Coffee Coalition will gather to the World of Coffee event in Geneva in June 2025. This participation will be an important opportunity for these farmers, members of the Slow Food Coffee Coalition, to showcase their good, clean and fair coffees and share their experiences with an international audience.  Slow Food Coalition will have a dedicated booth where farmers, roasters, and coffee enthusiasts can meet to exchange knowledge, network, and deepen their understanding of coffee culture. The exchange will facilitate connections between hospitality professionals and producers, aligning perfectly with our commitment to Good, Clean, and Fair coffee.