Indigenous peoples - Slow Food International

Achievements and Challenges in Chiapas and Yucatán

23 November 2020 Chiara Davico

In the last few years, Slow Food has had the opportunity to work in two territories in Mexico: Yucatán and Chiapas. In Yucatán, starting in 2016, three Presidia were created: the hairless pig, the pumpkin seed, the Xunankab honey, with the aim of promoting a sustainable system of food production and consumption to promote the …

A Participatory Guarantee System for Indigenous-led Slow Food Presidia

28 October 2020

The process of certification is one of the bureaucratic aspects of a farming job, one which has very little to do with farming and a lot to do with paperwork. However, it is an essential part of producing and selling food if the farmer wishes to have a certified product. As Slow Food, we are …

A Water Paradox in the Caribbean

27 October 2020

During the opening weekend of Terra Madre Salone del Gusto, the forum Water: A Common Good, demonstrated the severe problem of water worldwide, the dispossesion communities’ water rights , the excessive pollution of water sources, the global warming of the seas, and the impact it is having on all regions of the world. The Caribbean …

The Women of Chiapas Protectors of the Milpa

22 October 2020

The women of Chiapas have preserved for centuries the ancestral knowledge of La Milpa, a valuable pillar of agriculture that has provided the community with food and cultural sovereignty. The Presidium of La Milpa celebrates their invaluable contribution to this tradition, fostering seed preservation, soil health, and environmental well-being as a foundation for their community. …

United for a GMO-free Peru

20 October 2020

Slow Food supports a GMO-free Peru, and has joined more than 30 organizations across Peru the campaign “Biodiversity is our Identity” (La Biodiversidad es Nuestra Identidad), with the aim of informing Peruvians about the negative impact of GMOs on native biodiversity, gastronomy, and culture that are vital to their national identity. Under the slogan “United …

Edible Cities: Rebuilding Food Sovereignty one Rooftop at the Time

16 October 2020

Slow Food Uganda is working with the Youth Network to mobilize citizens to grow urban gardens as a way of increasing access to nutritious and affordable vegetables and fruits among families and localized communities. Edible Cities can be a viable and sustainable activity to improve nutrition, income generation, and ecological advancement. High levels of undernutrition …

Hundreds of Indigenous Youth together to promote their food systems

1 October 2020

After three years of work, eight ITM international events in 5 countries, activities on 10 Presidia and a global pandemic, the IFAD and Slow Food project “Empowering Indigenous Youth and their Communities to Defend and Promote their Food Heritage” is coming to its closure, but the results are countless. Its main goal was to empower indigenous …

Agriculture and food sovereignty from an Islander’s prospective

25 September 2020 Marcela Ampudia Sjogreen

In the eyes of many, being born and raised on a beautiful island is synonymous with simplicity and tranquillity. But how easy would it be for the young islanders of Providence and Santa Catalina to live and grow up in an isolated territory? Roylie Edward Hawkins Hawkins was once a young man and a recognized …

Brazil’s Cerrado: A Cry for Help

11 September 2020

The Cerrado, the largest savanna in South America, is dying on the hands of grain and livestock producers and taking with it unmeasurable biodiversity, food sovereignty, and water security. 5% of the Earth’s flora and fauna are endemic to this large swath of land composed of savanna, woodlands, and tropical forest, including 1600 species of …

At school for biodiversity: 5 new gardens in Africa involving 5 thousand girls and boys

9 September 2020

More than five thousand girls and boys from primary schools in Mzuzu, in the district of Mzimba, in northern Malawi, will participate in the activities organized in the five new gardens in Africa that the Slow Food Foundation for Biodiversity recently inaugurated. The project kicked off last March with a two-day training session organized in collaboration with the …