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 sommelière 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, UNESCO 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 the sake with its yellowish color, although some can be purple depending on the glutinous rice used or dark red when roasted. 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 – My Story Iam Khemis Joel Duku Kenyi, A South Sudanese national born on 24/07/1992, in Morobo County of central equatoria state of South Sudan in East Africa. At one Year of age i was taken to Uganda by my parents who later settled in Rhino camp refugee settlement in the North western parts of uganda who were seeking asylum following the conflict between the Sudan government under the leadership of Omar Bashir and the Sudan people’s liberation army (SPLM/A) lead by the late Dr. John Garang De Mabior which later led to the separation of the Sudan and South Sudan as different countries following a referendum in 2011. Growing up and being raised as a refugee I attended all my education (Nursery, primary, secondary and University) in Uganda. My journey to study Agriculture was motivated by my parents who were peasant farmers growing various indegenous crops on a 30Mx30M plot of land allocated to the family to settle on and also grow food to supplement the monthly food ratios provided to the family by the United Nations High commission for refugees (UNHCR). It was from this background that I developed basic farming skills and fashion to engage in farming. During my professional agricultural studies i obtained a national certificate in Tropical Agriculture from Centenary community college-Kayunga in Uganda, Diploma in Organic agriculture from kenya institute of organic farming (K.I.O.F) in Kenya and Rural community in development (RUCID) in Uganda, Bachelors of Sustainable Agriculture and Extension from Ndejje University in Uganda, and i am currently pursuing a masters degree in Agro-Ecology and Food systems from Uganda Martyrs University in Uganda. My journey to slow food started in 2013 as a student in RUCID & K.I.O.F practicing and implementing slow food school gardens and i also got to meet Edward Mukiibi the current Slow Food president president most notable during my graduation Ceremony at RUCID in December 2014 who inspired me alot especially on promoting ecological agriculture as a tool to produce Good,clean and fair foods while respecting nature. After returning to my home country (South Sudan ) in 2020, together with other 9 members, we started the Greater-Yei Organic gardeners advisory network where I work as aspokes spokesperson for the association with whom we established two school gardens and 2 community gardens where we train pupils and smallholder farmers on best agro-ecological agricultural practices to produce Good, Clean and Fair foods. My journey to the coffee industry started after meeting fellow student (Amule Mansur) and a friend whom we met at and studied together at RUCID/K.I.O.F and coordinator for slow food Uganda North Western region. He was a coffee processor and roaster in Koboko District of north western Uganda and it’s from him that I gained various skills on coffee processing. After returning to South Sudan in 2020, I noticed that the coffee industry in my town of Yei had a great potential as it had been ahabor of coffee production dating back in the early 1950’s but only affected by the five decades of war in the country and i was able to see a lot of coffee fields left in the bushes. Keeping that in mind I started to encourage many smallholder farmers to rehabilitate their gardens while setting up coffee tree nurseries for Arabica coffee to act as a source for the farmers. In March 2024, i started Hamis industrial agro-company limited roasting coffee, and packaging and packing natural honey.i have established a coffee shop in my home town of Yei to package and sell coffee. Am now looking forward to registering the business with the South Sudan Bureau of Standards by the end of 2024. With the process of the company registration going on I look forward to capacitating smallholder farmers on coffee production, the Participatory guarantee system and creating market linkages especially exporting of coffee to the international market

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

Turkey – I work in the Culinary Arts Academy Istanbul as the product manager of bartending, barista and Front of House vocational training programs.
I come from Turkey. I was raised in the cradle of Istanbul. I was nourished by the mediterranean, the asia minor and the beauty around. Thus I always come from my heart. I aspire to be a listener, translator, and enabler to help things/ people/ systems realise 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, towards 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 – I would like to introduce myself in few words so that I can provide certain details about my personality and the passion that my work gives me with every new experience on daily basis. September is the perfect timing for Sara Dimitrojoska from Skopje, Macedonia to be a part of this experience. I was born in 1999 and my passion for working as a professional mixologist began a little bit later. I was always fascinated by combining different flavours and make a happy experience in a glass, primarily for myself and later on for my customers. I do think that there exists a certain magic by using my imagination, especially with the local ingredients from my country and the most famously known beverages and make something unforgettable with it. In my country we do have imagination and as well some great work shops but I still think that we as a nation should work more on improving people’s culture in general when it comes to the great creation of making cocktails and the purpose behind it. Psychology has a huge influence on my approach when it comes to work ethics. I want to hear people, want to share their day and in the end to offer them the taste of life with customized ingredients by their will. Except from the standard and most famous world wide known cocktails, I always have the noble opportunity through sincere conversation to learn more about them, their wishes and their day in general. By offering our signature cocktails, especially the most known cocktail ‘‘Belegzija‘‘ by using the most consumed traditional beverage Rakija I consider that the little magic that we mix is making quite a difference.  Despite using Rakija as an ingredient we do support slow food by using local figs, pumpkins, jams and many more. In the end my work experience at Insta Cafe and Speakeasy has led me here, where I can fulfill my dreams. Looking forward to meet you in Italy, Ciao.

Hunter Kai Lucas

USA – Hi my name is 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 everywhere. I have began by using my resources and working with brands such as Hennessy to offer free and accessible classes here in Ny about sustainability both within the bar as well as personally to stay healthy and sane in such a crazy city! I have began to create create a completely accessible education platform available for anyone anytime anywhere! 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 – I am proud to be the Senior Regional Captain at Trolley’d, Australia’s leading sustainably focused mobile bar service. I hail from Burrawang just south of Sydney, where I’ve spent years honing my expertise in blending local botanicals and crafting unique beverage experiences that not only delight but also respect the environment. What sets me apart is my deep commitment to promoting sustainability within the hospitality industry—specifically through foraging, the ethical use of native ingredients and seasonal offerings.

In my role at Trolley’d, I have the privilege of leading a team that is as passionate as I am about reimagining what a beverage service can be. My aim is to continue pushing boundaries by integrating more innovative practices that connect people with nature. I plan to improve the beverage system by fostering greater awareness and appreciation for sustainable sourcing and indigenous practices, ensuring that every drink we serve tells a story of care, community, and 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

My name is Marie Yoshimizu, I am a lead mixologist at CE LA VI and part of the founding team at the new Intercontinental Hotel in Bellevue, Washington. I have been hearing great things about Tales of the Cocktails from industry professionals, and I am excited to be one of the Slow Food Negroni Week Fund cohorts to attend ToC this year. Working at the hotel bar and working at restaurant bars or private cocktail bars are different in many ways. Implementing new trends and techniques into the hotel bar program can be challenging. As one of my top skills is being collaborative, I am hoping to work closely with both bar and kitchen teams to bring sustainability into the program. I am looking forward to expanding my spirit brand knowledge to offer extensive and luxurious beverage selections for the hotel guests, and to advance my menu developing skill overall. My goal is to have CE LA VI to be nominated as one of the Best US Hotel Bars in the West by Tales of the Cocktail Spirited Awards.

Jennifer Yim

Growing up with my father, a seasoned chef with over 40 years of experience, I absorbed the art of cooking early, developing confidence in creating resonant flavors. Traveling and working diverse themed bars, I embraced tailoring drinks to each guest’s unique palate. One of my most treasured skills is crafting well-balanced cocktails that speak to anyone who orders them. By combining traditional and modern techniques and a dash of creativity, I can concoct an original cocktail suited for individual guests at any time. I believe there’s an opportunity to help spread guest awareness with ingredients in each crafted cocktail. Embracing sustainable practices, such as using seasonal fruits, herbs, vegetables, and spices, and incorporating techniques like creating shrubs, and dehydrated and freeze-dried garnishes, can elevate the cocktail experience while minimizing environmental impact. It’s about fostering a deeper connection to the ingredients and processes behind each drink, enriching the overall enjoyment and appreciation for cocktails.

Francisco Bueno Joseph

I am Francisco Joseph, a Chicago based sommelier, bartender and home cooking enthusiast. My journey through the wine industry has greatly informed how to show up in the cocktail world. Understanding wine from start to finish was my goal as I went from sales, to retail, to production, to the floor, and finally behind the bar. I enjoy sharing pieces of what I’ve learned through a more accessible lens while promoting transparency with production methods and sourcing of cocktail ingredients. I hope to continue learning and ultimately create a space where diversity and sustainability are a key focus of my business. Often it takes a long time for business to remain functional while striving for sustainability. In the future I want to foster communities centered on collaboration so the burden of sustainability can be upheld by the community and make it easier for more people, businesses and cultures to take that first step in the right direction.

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.

Hannah Veith

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

My name is Shakur Armstrong, but many people know me as Shaq! I’m from St. Croix, USVI but I’ve been in the Philadelphia area for most of my life. I’ve been in the food/beverage industry for about 7 years now and have been lucky enough to learn from some of the most generously knowledgeable people in the scene. After the COVID closures of 2020, I went to work for Sommelier D’Onna Stubblefield in hopes of learning more about beverage generally but wine specifically. I learned about much more than wine and through a stroke of fate she introduced me to my next mentor, Paul McDonald. Behind his bar I learned the importance of balance and understanding the intricacies of what goes into everything you make. More than anything they helped me learn to remove ego from your craft, let your work speak for itself, and have an interest in where everything comes from. Around that time a close friend of mine, David Thompson, was working at Plowshare Farm under Teddy Moynihan. Seeing the passion and care of local farmers helped me develop a serious passion for repurposing “waste” and seeing the beauty in using every part of your crops. I soon serendipitously met Danny Childs and he was more than happy to help me make use of what I’d learned from previous mentors and apply that to seasonality/preservation. I believe that the next step for me is to use everything in my past alongside all of the resources of the area to create an intersection that allows people to insert themselves culturally. I’ve been lucky to meet people who’re happy to share what they know out of the goodness of their heart. I’d like to reciprocate that for people who are often overlooked and I am extremely thankful to Slow Foods and my past mentors for helping me put the pieces together. With their help and my passion I think the future of the food/beverage industry is going to get some much needed color.

Gabriel Riberio

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 Sustainabilit

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 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 organised. 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 support 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 homebrewers in colonial discourse, the preservation of biocultural heritage in segregated communities, and the limited market access for homebrewed African beers beyond under-resourced areas. The overarching goal is to challenge exclusionary norms by celebrating traditional African beer and elevating the status of homebrewers 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 homebrewers 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 homebrewers and establish sustainable production practices. Looking ahead, the partnership aims to foster long-term awareness of biocultural heritage, enhance economic opportunities for homebrewers, 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.