News - Slow Food Intenational

New research projects to identify and safeguard biodiversity in Chile

24 July 2017 Jack Coulton Chile

Stretching more than 4000 kilometers north to south, from the Atacama desert to the Tierra del Fuego, Chile is home to an incredible wealth of biodiversity, as well as a conflation of food cultures that span indigenous peoples and migrants from across the globe. Slow Food Chile is raising money for a nationwide research process …

Activism in the Kitchen: Bangkok

20 July 2017 Vincent Vichit-Vadakan Thailand

Climbing on her soap box to denounce the use of foam packaging or to sing the praises of home-grown recipes, Chef Bo Songvisava sets an example that everyone can follow. Duangporn “Bo” Songvisava is half of the team behind Bo.lan, the Bangkok restaurant that pioneered a more refined approach to Thai cuisine. With her husband …

Peruvian “Healthy” Food Law Allows Salt and Sugar Levels Eight Times the Recommended Limits

4 July 2017 Giulia Capaldi & Karla Gabaldoni Peru

Peru is facing a very strange situation. Since 2013 the country has had legislation that has served as a model for Latin America as a whole, the “Law for the Promotion of Healthy Food for Children and Adolescents” (30021), which sets out clear and strict rules to ensure the promotion of healthy and nutritious food, …

Simran Sethi on Biodiversity, Food Waste, and Climate Change

30 June 2017 kirt dennis

Award-winning journalist Simran Sethi (author of Bread, Wine and Chocolate, recently translated into italian by Slow Food Editore) took some time from her Italian book tour to visit the Slow Food headquarters in Bra and talk to us about three topics with which we are all deeply concerned. She suggests new ways to talk about …

Slow Food International Congress 2017

29 June 2017 China

According to one of the many elaborations of the “butterfly effect” theory, the smallest beat of a butterfly’s wings can lead directly to the formation of a hurricane on the other side of the planet. In other words, even tiny variations in initial conditions can produce changes in the long-term behavior of a system. And …

Behind the Scenes at the Migrant Film Festival

28 June 2017 Buket Soyyilmaz Italy

The University of Gastronomic Sciences, the educational institute founded by Slow Food in 2004, held the Migranti Film Festival on June 10 – 12 at the university campus in Pollenzo, Italy. The film festival called attention to issues relating to migration, particularly second generations, coexistence, identity, and multiculturalism. Abderrahmane Amajou, coordinator of Slow Food International’s …

Slow Food Chefs’ Alliance Chef Bledar Kola is Committed to Educating Children

28 June 2017 Albania

The Slow Food Chefs’ Alliance (SFCA) was launched in Albania in June 2015 and currently has twenty-one active chefs in the country. Bledar Kola is one of them, known for community-building and inspiring others around the world. Bledar left Albania for London as a teenager and worked his way up the kitchen career ladder. He …

Twenty Years of Cheese

27 June 2017 Silvia Ceriani

Cheese 2017, the international event organized by Slow Food and the City of Bra dedicated to high-quality and artisanal dairy products, will be held in Bra (Italy) from September 15-18 2017. This year will be particularly special, as we are celebrating the event’s 20th birthday. Cheese 2015 closed with record numbers: 270,000 visitors and over …

Edu-Kitchen: taste education in Romania

26 June 2017 Michele Rumiz Romania

Slow Food Turda and its leader, Marta Poszonyi, have started a new project, Edu-Kitchen, promoting food and taste education to kids and students throughout Romania. This initiative is just the latest in over 10 years of actions aiming to raise awareness of the importance of sustainable food consumption among the youth and the general public. …

What’s the Difference Between a Slow Food Presidium Cow and an Industrially-raised Cow?

25 June 2017 Buket Soyyilmaz

Did you know that, compared to thirty years ago, the energy needs of the Holstein-Friesian dairy cow have increased by 25%? Another fun fact: the Holstein-Friesian cow, the most widely-used dairy cow in the world, has lost performance due to stress, udder diseases and motion sickness.

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