Carlo Petrini - Slow Food International

New Policy Brief: What do the EU Farm to Fork and Biodiversity Strategies mean for Slow Food?

22 February 2021 Alice Poiron

A brand-new Policy Brief titled “What do the new EU Farm to Fork and Biodiversity Strategies mean for Slow Food” Slow Food Europe has published a brand-new Policy Brief titled “What do the new EU Farm to Fork and Biodiversity Strategies mean for Slow Food”. The document, available in English, German, French, and Italian, gives an in-depth analysis …

Meet the new Task Force of World Disco Soup Day 2021!

22 February 2021 Valentina Gritti

World Disco Soup Day 2021: A group of worldwide activists dreaming to stop food waste. The 24th of April will mark the date of the 5th World Disco Soup Day 2021, the international Slow Food Youth Network campaign to raise awareness about food waste. Every year a group of activists from all over the …

Ursula Hudson Prize Launched With Call for Entries

19 February 2021

Slow Food Germany is launching the a new prize in 2021, named in honor of the late Ursula Hudson, the long-standing chairwoman of Slow Food Germany (SFD). The prize will recognize people who are committed to the food revolution and is open to individuals, initiatives or groups active in the food sector, food policy and food education. A five-member Board of Trustees will decide the winners. Applications will be accepted between February 1 and April 15, 2021, with …

Slow Soup Drive: A Response to Covid-19

19 February 2021

Slow Soup Drive to tackle food waste, malnutrition and food security. The COVID-19 pandemic has highlighted the fact that there are many who do not have adequate access to wholesome food, especially families with low or no income. The truth is, however, that this need was there even before COVID-19 appeared. As a response, the Slow Soup Drive was born in April 2020, organized by Slow Food …

Two Dishes in One Pot: Doshama Pilaf and Rice Pilaf with Dill

17 February 2021 Anna Kanshieva

Doshama Pilaf and Rice Pilaf with Dill: this month’s Cooks’ Alliance recipe is a traditional Azerbaijani rice specialty. Firdovsi Ismayilov, a chef from the Slow Food Cooks’ Alliance in Azerbaijan, has shared with us his recipe for a hearty and flavorful dish often served at festive occasions like New Year’s Eve or Novruz, a national …

What Lies Ahead for the EU’s Food and Farming Systems After Covid-19?

25 June 2020 Indre Anskaityte

The Covid-19 pandemic has impacted many business sectors, and agriculture and food production aren’t an exception. This week, Slow Food president Carlo Petrini, European Commission’s Vice President Frans Timmermans, responsible for the European Green Deal, and Dacian Cioloş, president of Renew Europe, the third biggest political group in the European Parliament, participated in an online …

Carlo Petrini: Despite Lockdowns, Slow Food Network Has Never Been So Alive

19 May 2020 Carlo Petrini

President of Slow Food Carlo Petrini shared his views on the current Covid-19 pandemic and Slow Food’s Solidarity in times of the crisis in the leading Italian newspaper “La Stampa” Most of the readers of this newspaper know that Turin is the city of Terra Madre, a network of farmers, food artisans, processors, breeders, shepherds, …

Slow Food: 30 Years of Projects Around the World

13 November 2019

The international campaign to celebrate the signing of the Slow Food Manifesto in Paris in December 1989 has been launched: a chance to talk about our many past successes and look forward to the challenges of the future. Thirty years have passed since the weekend in December 1989 when delegates from 15 countries …

Dear Slow Food Leaders – an Open Letter from Carlo Petrini

25 March 2019 Carlo Petrini

Dear leaders of all Slow Food communities and convivia around the world, Dear Slow Foodies…

Towards a New Food Revolution

13 November 2018

The #FoodforChange campaign and Indaco, a spin-off of the University of Siena, Italy, show that an unhealthy diet, based on processed foods and animal protein from industrial farms, can be compared to a diet based on products from Slow Food Presidia and other sustainable production chains, and that the latter has significant environmental, social, and economic benefits.