Commitment. Education. Protection. These are the three keywords of Slow Food. Who today, during Terra Madre Salone del Gusto, together with its International Executive Committee, present the current and future challenges, projects and many voices of the movement that has grown from Italy to 160 countries around the world.
Current global agri-food systems lack deep strategic thinking, political commitment and involvement from the different areas of knowledge that surround food behavior. Agrarian deception and misinformation have reinforced and contributed to the high degree of illiteracy about food, places, people, modes of production, preparation, authenticity and the table, leading to a loss of part of …
The revolution against climate change, can be a delicious one. This was the resounding message of last night’s conference at the Nuvola Lavazza in Turin, as part of Terra Madre Salone del Gusto 2018. One radio producer and three exceptional chefs from very different backgrounds. Dan Saladino from The Food Programme on BBC Radio 4 held court, while Pierre Thiam, Claudia Albertina Ruìz Santiz, and Olivier Roellinger answered his questions and shared their experiences. What does climate change look like to a chef, and what can chefs do to act against it.
Livestock farming and agriculture developed together more than 12,000 years ago. Since then, man has always cultivated the land with the help of animals, but industrial agriculture has broken this link. But is it possible in the future to envisage agriculture without the help of animals? And what characteristics should it have?
European Commissioner for Health and Food Safety, Vytenis Andriukaitis, attended the opening ceremony of Terra Madre Salone del Gusto 2018. The commissioner was vocal on the importance of addressing food waste, and was involved in a number of debates, with audience members and Slow Food President and Founder, Carlo Petrini.