Grantees and Funded Projects

Danny Childs is the author of the James Beard Award-winning book Slow Drinks and the founder of the company by the same name. Danny is a trained ethnobotanist whose botanical approach to creating beverages embodies the flavors of the mid-Atlantic by utilizing ingredients foraged from the wild, picked from his cocktail garden, and sourced from local farms.

Danny teaches others how to create drinks in this manner through his consulting business, educational courses, and with his role on the Slow Food Ark of Taste committee.  

Solan Astudillo

Argentina – I am a sommelier from Buenos Aires who started in the world of cinematography and discovered my true passion in gastronomy. Alongside my mother, we’ve established two ventures in a small town outside Buenos Aires: a vegetarian restaurant and a natural wine shop. Throughout this journey, I’ve embraced the importance of transparent communication about sustainable practices in food and beverage production. In Argentina, we are fortunate to have producers dedicated to sustainable, organic and biodynamic winemaking, connected to our land, and embodying a harmonious relationship with biodiversity. Tradition and innovation coexist. Amplifying the voices of small-scale producers and spotlighting the diversity of their products is a key part of our mission. Wines that carry fresh, honest stories about terroir that deserve to be shared and acknowledged for their quality, authenticity, and environmental stewardship. After all, in every bottle lies the passion of its people.

Sara Chatata

Malawi – Throughout this journey, I’ve embraced the importance of transparent communication about sustainable practices in food and beverage production. In Argentina, we are fortunate to have producers dedicated to sustainable, organic and biodynamic winemaking, connected to our land, and embodying a harmonious relationship with biodiversity. Tradition and innovation coexist.

Eniola Okeola

Nigeria – Amplifying the voices of small-scale producers and spotlighting the diversity of their products is a key part of our mission. Wines that carry fresh, honest stories about terroir that deserve to be shared and acknowledged for their quality, authenticity, and environmental stewardship. After all, in every bottle lies the passion of its people.

Armand Camhol

Philippines – Armand Camhol hails from Ifugao, a province in the Philippines known for its rice terraces, and intending to decolonizeUNESCO World Heritage Sites. A cultural conservationist with experiences in both the non-government and government sectors, he is currently writing his dissertation with the aim of decolonizing knowledge on traditional Ifugao shamanic practices. His main hobby is brewing undistilled alcohol from rice, known in the local language as baya, comparable to sake with its yellowish color. However, when roasted, some can be purple depending on the glutinous rice or dark ra ed. Used in shamanic rituals as medium of communication with non-humans, it is also drunk elsewhere. Some say it is technically beer since the fermentation process is similar. However, it does not use malt and has alcohol content twice or thrice than beer, depending on fermentation. His issue with the production of baya is its low popularity outside Ifugao due, partly, to the inundation of a variety of alcoholic drinks which retards its development as a cross-cultural drink. His dream is to help develop, standardize, and promote baya as a healthier, probiotic drink.

Khemis Joel

South Sudan – I am Khemis Joel Duku Kenyi, a South Sudanese entrepreneur born in Morobo County and raised in Uganda as a refugee. After returning to South Sudan in 2020, I co-founded the Greater-Yei Organic Gardeners Advisory Network, promoting sustainable agricultural practices through school and community gardens. My journey in the coffee industry began after learning coffee processing skills from a friend in Uganda, which inspired me to revitalize Yei’s historic coffee sector, impacted by years of conflict.

In 2024, I founded Hamis Industrial Agro-Company Limited to process and package local coffee and honey. I also established a coffee shop in Yei to bring fresh, locally-produced coffee to market. Currently, I am working to formally register the business, with the goal of empowering smallholder farmers, enhancing coffee quality standards, and creating international market linkages for South Sudanese coffee.

Devon Samlalsingh

Trinidad & Tobago – I’m Devon, a mixologist and eco-conscious farmer from the Caribbean, also known as The Green Bartender. My „garden to glass“ philosophy ensures every drink is a blend of exceptional taste and value-added sustainability. By partnering with local producers, I promote biodiversity and restorative agricultural practices.

Mısra Şen

Turkiye – I work in the Culinary Arts Academy Istanbul as the product manager of bartending, barista, and front-of-house vocational training programs.
I’m from Istanbul, Turkiye and I was nourished by the Mediterranean,  Asia Minor, and the beauty around me. I aspire to be a listener, translator, and enabler to help people and systems realize themselves to their full potential. I’ve always seen food as the truest language that creates life, joy, relations, and style. This is exactly where we can bring about change together. With trust, enthusiasm, and creativity, toward a beverage world in which every stakeholder feels grounded and empowered to produce marvels.

Lauren Levin

USA – My name is Lauren Ashley Levin, I work as a bartender at Sassafras in Old City, Philadelphia. I was adopted from the Kensington neighborhood but went to high school in the suburbs, Lower Merion. What makes me stand out is my love to make anything amaro and tiki, as well as willingness to lend a hand in whatever role is needed. I plan to improve the beverage system by focusing on diverse representation, fair wages and rights for us all, but especially LGBTQIA women and femmes. I think the restaurant industry lifestyle of glamorizing over-working ourselves, neglecting our health, and alcohol abuse is becoming more and more outdated. We will surely be seeing a large portion of us prioritizing healthier habits and for some, embracing more sober lifestyles as well. I want to be a part of the driving force that reminds us hospitality professionals that work life balance is the key for our longevity, productivity and overall happiness.

Rose Gonzalez

USA – My name is Rose Gonzalez, a hospitality professional from West Palm Beach, Florida, now at the US Grant hotel in San Diego, California. With extensive experience in crafting specialty cocktails and bar operations, I am dedicated to delivering exceptional culinary experiences on a plate and in a glass. Inspired by the Slow Food initiative I too admire a world where “everyone enjoys food and beverages that are good for them, good for the people who grow and make them, and good for the planet”. My goal is to implement sustainable practices that transcend across my hotel brand ensuring we are all taking care of not only our present but our future. I look forward to meeting like minded individuals to assist me in my endeavors that will benefit our shared world.

Brian Richey

USA – I’m a bartender at a wine-focused neighborhood bar in Salt Lake City, Utah. Despite the conservative environment, I’ve found my voice as a queer person and advocate for inclusive spaces. My journey into the food system began with Michael Pollan’s transformative books, “The Omnivore’s Dilemma” and “The Botany of Desire,” which inspired my predominantly plant-based diet and commitment to sustainability Selected for the Slow Food Negroni Week Fund cohort, I’m excited to attend the TERRA MADRE 2024 event in Torino, Italy. My passion lies in extending the Slow Food principles to beverages, both alcoholic and non-alcoholic, ensuring they are crafted with the same care and attention as our food. I aim to bring this ethos back to Salt Lake City, enhancing our community’s beverage culture. Additionally, I’m collaborating with my friend Todd, an artisan baker, to open a café and wine bar. The insights gained in Torino will be invaluable in creating a space that celebrates slow, sustainable, and delicious drinks. Together, we’ll champion a mindful approach to drinking, fostering connections and community through every glass.

Rylie Hightower

USA – Rylie Hightower is currently the Food & Beverage Director (managing owner) of The Lumbar, a science-inspired neighborhood cocktail bar, in Birmingham, Alabama. She has been bartending and cooking in the hospitality industry for nearly half a decade. Prior to her dive into food and beverage, she received her Bachelors of Science in Nursing from New Mexico State University and her PhD in Biomedical Neuroscience from the University of Alabama at Birmingham. Her background in taking care of people, solving impossible problems, and making inspiring discoveries have all culminated in her desire to accomplish the same goals in her community with food and drinks. She is passionate about bar and kitchen cross-over sustainability and striving to create zero-food-waste food & beverage programs.

Erin Dassler

USA – My name is Erin Dassler, and I’m coming from Savannah, Georgia, USA. I bartend for a restaurant group, as well as co-own a mixology company teaching industry professionals how to utilize sustainable and health-conscious practices in the whirlwind of the F&B world. In my work, I strive for ways to highlight different people’s individual experiences and perspectives by sharing those stories through curated food and drinks. Partnering with Slow Food team, I plan to use this incredible opportunity to go out and give industry professionals in smaller communities the resources and spotlight to tell their stories. We can only grow if we continue to work together and learn from one another. Can’t wait to meet you all soon. Salute!

Sara Dimitrijoska

North Macedonia –

My name is Sara Dimitrojoska, a mixologist from Skopje, Macedonia, born in 1999. My passion for mixology grew from my love for blending unique flavors to create memorable experiences in a glass. I am inspired by local Macedonian ingredients, particularly the renowned Rakija, which I use in signature cocktails like the popular “Belegzija.” For me, mixology is a blend of creativity and psychology; I strive to understand each guest, crafting drinks that reflect their preferences and enhance their experience.

Beyond standard cocktails, I love incorporating regional ingredients such as figs, pumpkins, and homemade jams to support slow food and highlight local flavors. My work at Insta Cafe and Speakeasy has been instrumental in honing my craft, and I’m excited to bring my skills and creativity to new audiences in Italy.

Hunter Kai Lucas

USA – Hi my name is Hunter Kai Lucas I bartend in Manhattan and I teach at the European Bartender School. I have family from Ireland and Jamaica and have lived in a few places around the world with most of the time living in Florida. I am extremely passionate about this career and I want to bring this joy that I feel and make it available for everyone. I began by using my resources and working with brands such as Hennessy to offer free and accessible classes here in New York about sustainability both within the bar as well as personally to stay healthy and sane in such a crazy city. I have begun to create a completely accessible education platform available for everyone. If we want to move forward in a positive direction we have to begin with education on these topics because the more people that know the more people that can help.

Byron Woolfrey

Australia – As the Senior Regional Captain at Trolley’d, Australia’s leading sustainable mobile bar service, Byron Woolfrey brings a unique blend of expertise and environmental stewardship to the hospitality industry. Hailing from Burrawang, just south of Sydney, Byron has spent years perfecting the art of blending local botanicals to create beverage experiences that are both memorable and eco-conscious. His work is distinguished by a strong commitment to sustainability, particularly through ethical foraging, the use of native ingredients, and a focus on seasonal offerings.

At Trolley’d, Byron leads a dedicated team in reimagining the possibilities for beverage service, always pushing boundaries to foster a deeper connection between people and nature. With a vision to enhance the industry’s approach to sourcing, he aims to increase awareness and appreciation for sustainable practices and indigenous traditions. Every drink served under his leadership tells a story of care, community, and a profound respect for the earth.

Michael Vander Horn

Mike Vander Horn is the Lead Bartender at Queen Jayne’s Lounge and Royal Drinkery in Somers Point, New Jersey. Originally a passionate home bartender, Mike transitioned to the food and beverage industry with a focus on atheltic hospitality, complex and delicious cocktails and maximizing sustainability! Queen Jayne’s opened with sustainability in mind and a core value in implementing “kaizen”, the Japanese phrase meaning “continuous improvement” in regards to all of the above. Mike has also participated in national level competitions including World Class 2023, Patròn Perfectionists 2022 and Licor 43 Bartenders and Baristas Challenge 2024. Mike’s goals include learning more about how to better incorporate local ingredients in his bar program, supporting local New Jersey bartenders in their hospitality careers and helping to create a vibrant F&B community in South Jersey!

Marie Yoshimizu

Marie Yoshimizu is the lead mixologist at CE LA VI and a founding team member of the new Intercontinental Hotel in Bellevue, Washington. Aiming to elevate the hotel’s bar program, she brings extensive expertise in both creative cocktail development and industry collaboration. Marie is thrilled to attend Tales of the Cocktail this year as part of the Slow Food Negroni Week Fund cohort, a long-anticipated opportunity to learn and connect with industry leaders.

Marie’s role at the hotel bar presents unique challenges compared to restaurant or private bars, particularly in integrating new trends and techniques into a high-end, hospitality-driven setting. Known for her collaborative approach, she works closely with both bar and kitchen teams to incorporate sustainable practices into the program. Marie also strives to expand her knowledge of spirits to offer a luxurious and diverse selection for guests, with the ultimate goal of having CE LA VI recognized among the Best US Hotel Bars in the West by the Tales of the Cocktail Spirited Awards.

Jennifer Yim

Jennifer Yim grew up immersed in the culinary world, learning from her father, a seasoned chef with over 40 years of experience. Early exposure to cooking instilled in her both confidence and a strong sense of flavor, which she later channeled into mixology. Through her work at a variety of themed bars, Jennifer developed a unique approach to crafting drinks that resonate with each guest’s individual palate, making every cocktail both personal and memorable.

A hallmark of Jennifer’s skill is her ability to create balanced, flavorful cocktails that appeal to a wide range of tastes. She combines traditional and modern techniques with creativity to craft original drinks tailored to each guest. Passionate about sustainability, Jennifer incorporates seasonal fruits, herbs, vegetables, and spices in her cocktails, along with techniques like creating shrubs and freeze-dried garnishes. This approach not only enhances the cocktail experience but also promotes a deeper appreciation for the ingredients and processes behind each drink, fostering a meaningful connection with her guests while reducing environmental impact.

Francisco Bueno Joseph

Francisco Joseph is a Chicago-based sommelier, bartender, and passionate home cook whose journey through the wine industry has profoundly shaped his approach to the world of cocktails. With a background spanning sales, retail, production, and service, Francisco set out to understand wine from vine to glass—a depth of knowledge he now brings behind the bar, where he shares insights on cocktail ingredients and production with an accessible and transparent approach.

Committed to promoting diversity and sustainability, Francisco envisions creating a space where these values are central to his work. He understands that achieving sustainability in the industry can be challenging, often requiring time and community support. Looking ahead, Francisco hopes to foster collaborative communities that share the responsibility of sustainable practices, making it easier for more people, businesses, and cultures to embark on this important path.

Rohani Foulkes

Rohani owns and operates multiple award-winning establishments in Detroit. She is a recognized industry advocate for good food, waste reduction, climate change action and equitable wage reform. Her vocational efforts and advocacy have been noted by the James Beard Foundation, Food & Wine Magazine, Bon Appetit, Eater, Wall Street Journal, GoodFood100 and more. Rohani’s experience extends beyond business ownership to trade qualified chef; NGO programming, policy development and reform, federal feeding and nutrition programing; culinary arts education, product and wine curation and more. She is also a multiple James Beard Foundation (JBF) Alum having participated in their Women’s Entrepreneurial Leadership Fellowship; Chef’s Boot Camp for Policy Change; Women’s Literacy; Legacy Mentorship programs and in 2024 received a JBF nomination for Outstanding Wine and Other Beverages Program. More recently Rohani has acquired skills in creative writing, storytelling and content development for organizations led by VICE for Mailchimp; The Guardian for Brand USA in collaboration with Tourism Australia; Stories & Insights for Canvas Rebel; Why we Cook for Lindsay Gardener and more

Hansel Morales Zamora

Hansel Morales is a Denver based bartender focused on tasting menu style diners and pairings. Originally from Monterrey, Mx. Hansel started bartending in Houston, Texas before moving to Colorado to pursue his ideals of sustainability and higher level execution of beverages. He now specializes in tasting format dinners that take guests through a journey blending together foraged, local, and imported ingredients to provide context to what the natural environment presents to us and how we can preserve it. Hansel wants to connect us to the origins of beverages as preservation methods that speak to the values of our cultures, past and present, as well as highlighting the beauty our surroundings provide for us every single day.

Jossilynn Flewelling

Jossilynn Flewelling is a dynamic professional specializing in the intersection of herbalism, nutrition, and alcoholic spirits development. With a passion for foraging and wild foods, Jossilynn brings a unique expertise to the spirits world, seamlessly blending the art of herbal medicine with the craft of creating distinguished spirits. Leveraging her diverse background and innovative approach, Jossilynn is currently spearheading the development of groundbreaking alcoholic beverages for an emerging distillery in Bathurst, NB.

Peach Miller

Peach is a Chicago based non-binary barkeep and artist. Born in Georgia, Peach works to maintain a close relationship with the land and culture around them by employing underrepresented ingredients and spirits. Peach’s work seeks to disrupt the experience of drinking cocktails through sensory activated nostalgia and culinary driven techniques. Their image obsessed art practice informs their cocktails immensely.

Shakur Armstrong

Shakur “Shaq” Armstrong, originally from St. Croix, USVI, has spent most of his life in the Philadelphia area and has worked in the food and beverage industry for over seven years. He’s had the privilege of learning from some of the most knowledgeable figures in the scene, including Sommelier D’Onna Stubblefield, who introduced him to wine, and Paul McDonald, who taught him the importance of balance, humility, and understanding the craft behind every drink.

Shaq’s journey also led him to work with local farmers, particularly through his close friend David Thompson at Plowshare Farm. Witnessing the passion of farmers and the value of using every part of the crops ignited his interest in sustainability and repurposing “waste.” He further honed this approach through mentorship with Danny Childs, learning to apply seasonality and preservation techniques.

Shaq’s goal is to create a space that merges his experiences and the local resources around him, where people can connect culturally and creatively. He’s deeply grateful for the guidance of Slow Food and his mentor, and is committed to giving back to communities that are often overlooked. With his passion and the lessons he’s learned, Shaq believes the future of the food and beverage industry will be vibrant and full of diversity.

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.