Education - Slow Food International

Keeping it Humble: Empowering Youth through Food in Roanoke, Virginia

24 August 2023

“Humble Eats taps into creative and innovative opportunities to educate and empower our youth, highlighting the history, essential ties, and entrepreneurial potential of food and equitable food access.” — Xavier Duckett, Founder of Humble Eats Having access to healthy, locally-grown food is something many of us take for granted. But structural inequalities in our society …

Fruit and Juice Party: Planting Fruit Trees to Save the Environment and Improve Human Nutrition

19 April 2023 John Kiwagalo

The world is facing an unprecedented environmental crisis. Climate change, deforestation and water scarcity, all of these are having a devastating impact on our planet. Fortunately, there are ways we can combat this destruction by taking simple steps to protect our environment. One such step is planting fruit trees! Uganda, the fruit basket of Africa …

VILLNOSS, ITALY: THE NEWEST SLOW FOOD TRAVEL DESTINATION

23 May 2022

On the 28th of May, Villnöss Valley will become the newest Slow Food Travel destination, the first in Alto Adige / Sud Tyrol province of Italy. Villnöss Valley (Val di Funes in Italian, Villnöss in German) is an unspoiled place at the foot of the Dolomites, considered among the most beautiful mountains, whose prominent peaks encircle the entire …

A project for resilience in the mountains of Guatemala

13 May 2022 Deines Rojas

Guatemala is one of the most diverse countries in Central America, with mountains, volcanoes, beaches on the Caribbean sea and Pacific ocean, and mountains. However, almost half of the population resides in rural areas, facing challenges like inequality and poverty, where smallholder agriculture plays a vital role to secure income and sustenance. From the hills …

A new challenge for the Slow Food network: increasing the resilience of mountain communities and supporting sustainable production practices

15 April 2022

Guatemala, Lesotho, Nepal, and Rwanda: are the countries involved in a project focused on resilient environments, sustainable production practices, and the protection of agrobiodiversity as factors that can serve as avenues to improve dietary diversity and quality and, in turn, generate income for sustainable smallholder farmers while simultaneously aiding in the restoration and preservation of …

Agroecology Learning Exchange by Slow Food Uganda

26 January 2022

For the first time, Slow Food Uganda organized an Agroecology Learning Exchange for its members and partners, bringing together representatives from the Slow Food Uganda Agroecology working group, regional coordinators, project leaders, food community representatives, partner organizations, and the media. The 3 days exchange was held from 6th to 8th of January 2022 with 42 …

Are you consuming food that is good for you and the planet?

21 December 2021

It’s time to put your food-fact knowledge to the test and clear some of the myths surrounding our favorite food. This is not about the five-second rule or if swallowing a watermelon seed will make a plant grow in your stomach, but to teach us the relationship between food that is healthy for us, the …

World Disco Soup Day 2021 (WDSD) continues digitally

24 March 2021 Silvia Moroni

New format, same goal. In light of the persistence of the pandemic, the World Disco Soup Day 2021 (WDSD) will go digital. On Saturday 24 April 2021, activists and friends of the Slow Food Youth Network (SFYN) and Slow Food from all over the world will cut, cook and dance at home or in small …

Biodynamic pork brawn, siphon bread and organic Naccari caviar

16 March 2021

A new recipe from the Slow Food Chefs’ Alliance in Germany: biodynamic pork brawn, siphon bread and organic Naccari caviar. Today Marcello Gallotti, a member of Carlo Catani’s “Tempi di Recupero,” a network of cooks promoting the use of scraps and leftovers, shares with us his recipe for a tasty sustainable main course: biodynamic pork brawn, siphon bread and organic Naccari caviar.  Marcello and Andrea Gallotti, who first met as students at the University of Gastronomic Sciences in Pollenzo could never have guessed …

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 …