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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.

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 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 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.

Aygale Slow Food Gardens Community Agroecological Farming Initiative

Ethiopia – The Slow Food Aygale Community wants to help break the dependency on imported food items and promote local foods and beverages, as well as contributing to the preservation of good cultural practices currently under threat from conventional farming. The initiative involves improving community gardens and running agroecological training and will also support educational campaigns in schools and at community gatherings to raise awareness of the economic and environmental benefits of consuming seasonal and local products.

Project NutriHome

Nigeria – This Slow Food Youth Network Nigeria project combines a school garden with a campus café to promote food security among youths and the wider community. The café uses products from the school garden, with menus that feature locally sourced, seasonal and organic ingredients. The idea is to ensure that every young person can have access to safe and healthy foods. The project plans to implement several further activities: offering a free weekly meal, educating youth about good food, offering training on agroecology and organizing a monthly market.

Redes & Slow Food Regional Workshops

Senegal/Mauritania – Thanks to the collaboration between ecovillage association Redes and Slow Food Senegal, this project will allow community leaders in northern Senegal and Mauritania to improve their skills in developing agroecological techniques and grassroots initiatives in their communities while taking care of their local ecosystems. The project will support the creation of a local food forest, a tree nursery and a community orchard in Moundouwaye village, in order to diversify food resources, generate income and help local youth stay in their villages.

El Asli Kerkennah, Land of Flavors and Genetic Heritage – Preservation of El Asli indigenous grapes (Kerkennah, Terre de Saveurs et de Patrimoine Génétique – Préservation des Raisins Autochtones)

Tunisia – The aim of the Slow Food Al Majarra pour la Sauvegarde du Raisin Asli Community is to preserve and promote the cultural and biological diversity of the Kerkennah archipelago, with a particular focus on safeguarding the indigenous El Asli grapes—mapping and identifying the vines and working with experts in viticulture and genetics to study their unique characteristics. The project wants to create a network of local producers, develop agroecology training, implement a sustainable tourism circuit and also organize conferences, meetings and tastings.

Reviving Local Indigenous Slow Food Systems for Livelihood and Employment Security and Environmental Development in Jharkhand

India – Starting with research focused on traditional knowledge around the local food systems of the indigenous Munda and Oraon communities, this project, led by the Slow Food Ajam Emba Community, will explore the potential of nature-based products and contribute to reducing the knowledge gap between rural communities and urban stakeholders through training and local and national events. The project aims to use community-led activities to preserve the fast disappearing nature-based indigenous food traditions.

Slow Sake

Japan – Sake breweries have historically played a vital role in communities in rural and mountainous areas. With this project, Slow Food Nippon aims to empower communities by supporting small-scale sake breweries nationwide. A “Slow Sake” guidebook will be created and published in English and Japanese and presented at local events to raise awareness, promote tourism across Japan and encourage a deeper understanding of Japanese culture. Slow brewing techniques will also be promoted through events and exhibitions.

Farmers' Earth Market

Kazakhstan – Slow Food Akmola is planning to start a local farmers’ market and develop activities for its producers. This market will provide a socio-economic boost to rural areas and help protect local biodiversity. Farmers will be able to sell their produce at fair prices without any intermediaries, while city dwellers will have a chance to learn about local foods and traditions. The project will also provide the community with a shared space for events, training workshops, masterclasses, fairs, exhibitions and forums.

Farmers to Chefs

Kyrgyzstan – This project run by the  A-Lya De Polya city’s bistro and Ala-Too Slow Food Convivium aims to reintroduce the use of traditional and sustainable products in local restaurants. The project will not only help bistro chefs to develop dishes and drinks made using local products while supporting smallholder women farmers, but also raise awareness among urban consumers about the importance of eating local. At four tasting events, city residents will be able to meet with local farmers and producers to learn more from them directly.

Legumes For All! (Légumineuse Pour Tous!)

Belgium – Slow Food Liège and the Slow Food Cooks’ Alliance in Belgium want to further develop and improve a mobile kitchen that can reach consumers with legume-based “Slow Street Food” and product demos as well as providing a venue for training sessions in places that would otherwise not have the facilities. The objective is to educate and raise awareness among local actors in the Liège area about the importance and feasibility of introducing good, local food into everyday life, with a special focus on the protein transition.

Market Days: Strengthening Consumer-Producer Relationships Through Community Building

Denmark – Thanks to the collaboration between Slow Food Danmark and Grønt Marked, this project will facilitate a process of outreach through debates and community dinners in three local communities across Copenhagen, with a strong focus on young consumers. Slow Food Danmark will also arrange outings to three of the producers that bring their products to Grønt Marked, in order to strengthen relationships between producers and consumers and create better insight into production, products, sustainability, quality, challenges and more.

Slow Bread

France – Ten local Slow Food hubs, together with the Ecole Comestible and the Ecole Professionnelle de Pizza et Panification Naturelle in Bordeaux, have joined forces to create a national network of producers and bakers to promote healthy bread from farm to fork in France and build partnerships and opportunities at all levels. The aim is to raise consumer awareness of healthy bread-making practices and cereal biodiversity and demand greater transparency on bread ingredient lists (including of additives).

Youth Wine Education

Germany – The Slow Food Youth Network (SFYN) in Germany wants to kickstart young people’s entry into winemaking, with a strong focus on agriculture, sustainable production and taste. The aim of the SFYN’s project is to promote sustainable wine production among younger generations with an easily replicable and accessible educational workshop about sustainable wine, held in a winery on a weekend. Additionally, online events will be organized to give more people the opportunity to learn about sustainable wine production.

Returning the Yellow Apple Swede into the Local Food System

Latvia – The Slow Food network in Latvia, in collaboration with the Slow Food Cooks’ Alliance in Ligatne, the Pure Horticultural Research Centre and the Aija and Ilga Garden, is planning to revive cultivation of the yellow apple swede, a heritage variety on the verge of extinction. From field to table, the project will involve producers, local markets, cooks and consumers and includes the publication of a cookbook with recipes and educational information on the traditional variety of swede (also known as rutabaga).

Slow Wine Guide for Sustainable Local Wine

North Macedonia – Working with tourism operators, the hospitality sector, local authorities and consumers, the Slow Food network in Macedonia wants to develop sustainable wine tourism in North Macedonia. A national wine guide will be produced, based on the mapping of local varieties and featuring small-scale wineries returning to traditional ways of production that help protect local biodiversity and the environment. The project will also raise awareness during local events about the importance of preserving indigenous local grapes.

Sowing Food, Harvesting Farmers: Leading a Community-Driven Transformation in Vitoria-Gasteiz Through the Creation of Regenerative Agroecosystems

Spain – The Slow Food Araba group, based in Vitoria, intends to create a cooperative that will catalyze and facilitate the journey of new farmers—including those from an urban background—towards starting their own regenerative agriculture project based on carbon-neutral agroecology and crop protection. Direct producer-to-producer training will be encouraged by sharing regenerative agricultural techniques that make it possible to improve the soil, boosting its biodiversity and microbiology.

Coffee for Good

United Kingdom – Even though consumers are increasingly making sustainable choices by selecting seasonal foods and local suppliers, coffee often remains overlooked. In October 2023, Slow Food Glasgow will organize an event for Glaswegian cooks and restaurants to raise awareness about coffee production and connect them to the Slow Food Coffee Coalition’s sustainable local producers. The goal is to spread the culture of good, clean and fair coffee by giving a global reach to the local communities involved in the Slow Food Coffee Coalition.

Add a Legume to the Table (Aggiungi un Legume a Tavola)

Italy – “Aggiungi un Legume a Tavola” (Add a Legume at the Table) is an engagement initiative aiming to increase awareness of the nutritional, cultural and ecological value of legumes among the hospitality industry and diners. The campaign will empower around 200 Italian cooks from the Slow Food Alliance to add more legumes to their menus, giving them the opportunity to showcase their commitment to a more sustainable hospitality industry and to strengthen relationships with small-scale producers who grow local legume varieties at risk of extinction.

Using Women’s Ancestral Montubio Culture to Strengthen Inclusive Urban Markets and Sustainable Diets

Ecuador – Led by Slow Food Alma, this project aims to directly involve rural Montubio women and their communities in the central-northern region of Manabí in the creation of agroecological gardens, including processing the products and selling them in local markets. The project will also promote food and nutrition security through the preparation and consumption of good, clean, and fair food, contributing to the construction of sustainable diets, as well as disseminating ancestral Montubio techniques and knowledge.

Artisanal Breadfruit Processing Facility

Haiti – The Slow Food Community for the Agro-Transformation of Haiti aims to provide the commune of Jérémie and its surrounding area with a small-scale artisanal processing facility, as well as the necessary skills and tools for them to transform locally grown breadfruit into flour and juice. The area is still struggling with severe malnutrition following the 2021 earthquake; breadfruit flour is renowned for its nutritional quality and can help reduce malnutrition and vitamin A deficiency among children and vulnerable people.

Negroni & Slow Food: A Tribute to the Women of Gastronomy

Argentina – The Slow Food Mar del Plata Community is seeking to promote gender equality in the gastronomy and cocktail industry. The plan is to strengthen alliances with the public and private sectors and influence decisionmakers to support good, clean and fair food for all. The project will initially carry out an exploratory diagnosis with the aim of highlighting and paying tribute to the work of women in gastronomy and cocktail-making, showing their contribution to culinary culture and the local economy.

Casa Sántiz

Mexico – The Casa Sántiz project has been developed by an active member of the indigenous network in Mexico. This community space aims to connect farmers, cooks and consumers and support activities to promote a deeper understanding of the Milpa cultivation agroecosystem and maize production, as well as raising awareness about traditional Chiapas cuisine and highlighting the key role of indigenous people.  Workshops will also focus on the importance of local food biodiversity.

Multiplying Life, Multiplying Knowledge and Recovering Territories Impacted by Fire and Drought

Chile – Part of the Slow Wine Coalition, Slow Food Marga’s project covers a rural area that struggled with fire and drought in 2022. The rural area will be regenerated by replanting various strains of different Creole vine species with a high capacity to withstand drought, helping local biodiversity thrive again. The project will organize educational activities, with workshops on agroecology and natural wine production, and develop tasting events in synergy with local cooks, raising the profile of good, fair and clean food.

Coffee Education for the Culinary Industry

USA (California) – As part of this project, professionals will be trained on the nuances in coffee and their connection to where and how coffee is grown. Chefs and other coffee professionals will be provided with hands-on training and educated about coffee’s cultural context so that they can develop a fuller appreciation for the farmers that grow coffee and the supply chains that deliver it to their establishments. The project will work closely with the Slow Food Coffee Coalition, drawing on its training materials.

Slow Food East Bay’s Cultural Food Traditions Project

USA (California) – The project consists of organizing event dinners during which a culturally relevant meal is cooked by a chef from an immigrant or refugee background, paired with a discussion with the chef and a presentation by a partnering nonprofit. The goal is to create a safe and inclusive space to celebrate diversity in food while calling attention to the role of migration in the historical development of global foodways and the ways in which immigration is integral to the development and current structure of our food system.

Slow Food Denver Farm Dinner

USA (Colorado) – Now in its second year, the Farm Dinner organized in the fall by Slow Food Denver is a program of events where farmers and chefs work together to create menus featuring local products. These dinners will be an opportunity to raise awareness and strive to empower the next generation of consumers to become the changemakers for a more sustainable food system. The dinners provide not only economic support to the farmers and chefs, but also foster closer connections between diners and producers.

TLC Kitchen

USA (Colorado) – The Learning Council has created the TLC Kitchen food equity project to support farmers and ensure sustainability in agriculture. At this community kitchen and learning center, farm-to-table meals are prepared using local products and served to the community, and winter markets and agricultural classes are also held here. The project aims to create synergies in the community, feeding the most vulnerable and educating people. Cooking classes and lunches are also provided to local school children, with the goal of creating a healthier community.

Socially Disadvantaged Farmers Grow Greens for St. Louis Market

USA (Missouri) – With this project, Slow Food St. Louis aims to boost community support for diverse farmers in the St. Louis area, helping them sell their products to local chefs and the public and organizing training and exchanges. Connections between farmers, chefs, farmers’ markets, consumers and agriculture education communities are vital: This project focuses on each of these connections, working to strengthen them and help the community come together. A final celebratory meeting will be held in the spring of 2024.

Slow Food Vegas

USA (Nevada) – The project aims to promote good, clean, and fair food for all by expanding Slow Food Vegas’s Snail of Approval program. Slow Food Vegas will empower the development of local food systems by focusing on the needs of local residents, such as helping local seniors and students understand how to prepare and store fresh produce through chef demos. Slow Food Vegas will also work to identify local food deserts, mapping them and seeking to address the barriers that prevent communities from accessing fresh produce.

Flour Power

USA (New York) – Flour Power is a community-powered baking cooperative organized by Slow Food East End. All the participating bakers use the same nutritious recipe, packed with whole grains and seeds, to ensure a uniform product. The goal of Flour Power is to provide consistent access to the kind of good, nutritious, high-quality bread that many local people cannot afford. The project also provides education, resources and support to home bakers and facilitates partnerships with food pantries.

Ujima Garden and Urban Farm Expansion in East New York, Brooklyn

USA (New York) – The Ujima Garden is an urban farm that provides vital food distribution and educational services to the New York community. It is located in the East New York neighborhood of Brooklyn, an area with high rates of obesity, diabetes and food insecurity as well as an extremely high concentration of fast-food restaurants. The project is aiming to reach a wider area and offer educational programming for young children in collaboration with schools, as well as a place for city dwellers to experience nature and gardening.

Growing the School Garden Movement

USA (Texas) – The Slow Food Gardens Network in the USA strongly believes that garden-based learning is the key to growing a healthier planet and creating change, especially among children. This project intends to support the program in Texas, including surveys to create new tools and methodologies adapted to the local context. The project will use local seeds and native plants as a way to foster biodiversity and regenerative agriculture methods.

Humble Eats

USA (Virginia) – The Humble Eats program teaches inner-city youth about fresh produce and ingredients so that they are empowered to cook nutritional meals. The project modules provide an interactive, hands-on learning experience, promoting food education and including topics like farming and growing fresh produce, safely cooking nutritious meals and food equity in the community. Students will also receive food vouchers to purchase healthier groceries so that they can provide their households with a wholesome, substantial meal rather than fast food. Read the article.

Quillisascut Farm School for Chefs & Culinary Students: Scholarship Support

USA (Washington) – Quillisascut Farm in Seattle works with chefs and culinary students to bring sustainable food system values to the table. This project is focused on the organization of a five-day immersion workshop in late summer 2023, targeting both culinary professionals and culinary and nutrition students from Bastyr University. Workshop attendees will experience all aspects of food production and be exposed to a variety of topics, with the goal of helping them evaluate their potential role as changemakers.