News - Slow Food Intenational

Meat the Change with Ark of Taste Pumpkin Risotto

17 January 2020 Richard McCarthy

The Slow Food defense of traditional animal agriculture begins with the premise that one should consume better meat, but less of it in our weekly diet. This healthy tension between “better and less” meat stands precisely upon the land we — as a movement — inhabit. Yes, we believe that when more animals are on …

Slow Food Communities & Projects on Food Biodiversity

17 January 2020

Slow Food Communities are spreading the message of biodiversity, agro-ecological practices, and fairness through the food chain. Projects like the Ark of Taste and the Slow Food Presidia give communities a tool to promote their products and preserve their traditions. With more than 5000 products listed in the Ark of Taste, and more than 500 …

2020 The Year of Plant Health

15 January 2020

As a joyful celebration of nature, the United Nations (UN) declared 2020 as the year of plant health. “The Food and Agriculture Organization (FAO) today launched the United Nations’ International Year of Plant Health (IYPH) for 2020, which aims to raise global awareness on how protecting plant health can help end hunger, reduce poverty, protect …

More than a movie set: a delectable gastronomic scene

14 January 2020

The city of Dubrovnik is known for many reasons, especially its incredible architecture. But this is only a small part of what it can offer. Its gastronomic heritage is equally impressive. It is, in fact, one of the most fruitful actors for tourism in the city. This fortified city has a lot to offer in …

MEAT THE CHANGE: We have to go Slow with meat!

13 January 2020

For the Slow Food network, the new year brings the Meat the Change campaign, which helps explain the impact of meat consumption and factory farms on climate change, starting with a fun quiz to inspire us to reflect on our daily habits. The climate crisis is one of the great challenges of our generation. Governments …

Krakow, A City of Gastronomic Heritage, Welcomes Slow Food Masterclass

12 January 2020

Krakow’s reign as the European Capital of the Gastronomic Culture 2019 might be over. But it remains as one of the new culinary hot spots of the Continent, and a great place to visit because of its rich gastronomic heritage. We will begin the new season for gastronomes in Kraków with a meeting dedicated to …

2020: The Year We Fight Climate Change With Our Forks

11 January 2020 Damini Ralleigh

Questioning the environmental impact of what we choose to grow and how we choose to consume it is key to countering the climate crisis. Producers, farmers, chefs and consumers were all increasing the quality and quantity of their environmentally-conscious food choices in 2019. This trend should only continue into 2020 as they set the agenda …

Australia’s Fire Crisis and Its Impact on Food

10 January 2020 Paula Thomas

The 2019-2020 fires have struck Australia in apocalyptic waves. They have ravaged the land, killed millions of animals, and displaced thousands of people, causing a health threat of epic proportions. Smoke has clouded the sky in Sydney and Melbourne and traveled as far as New Zealand. With fires burning since September and two more months …

Spyglass: keeping track of fishing crimes at sea

9 January 2020 Jack Coulton

Illegal, unreported, and unregulated (IUU) fishing poses a serious threat to marine ecosystems and the livelihoods of coastal communities. The nature of the problem makes it particularly difficult to tackle, especially as it often happens on the high seas, where there is often no authority capable of monitoring or intervening. It may otherwise happen in …

To Vittorio, who wanted to change the world with his cooking…

2 January 2020

Vittorio was a generous and kind man. He was a passionate and engaging chef. He was a sensitive cook and militant. For him the restaurant has always been a place to meet, to exchange ideas, to discuss with sweetness and vehemence together, to create dishes carrying on his revolution, the one for a more fair …

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