presidium - Slow Food International

Slow Food Uganda Launches New Presidium To Protect Ndiizi Banana Varieties

10 March 2023

On March 10, 2023, in the remote farming village of Ndaiga, in Sembabule district, central Uganda, the second Slow Food Presidium in the country is being launched to protect the Ndaiga Ndiizi Banana. “Uganda is home to a rich banana biodiversity and is one of the leading consumers of bananas globally, but this biodiversity is …

Reviving the Danube terraces Roter Veltliner

7 September 2020

On the north side of the Danube river around the ancient city of Krems, there is an area perfectly suited for wine production, with splendid terraces that extend over a radius of 30 km and cover five wine regions: Wagram, Traisental, Wachau, Kremstal, and Kamptal. This wide valley formed by the Danube in the last …

Slow Food Earth Markets – A Farmers’ Market Like No Other

27 November 2019

How are communities within the Slow Food network spreading the Earth Market program all over the world? How does an Earth Market differ from other public markets? Earth Markets are a special type of farmers’ market created and run by local communities of the Slow Food network, according to the principles of good, clean and …

Slow Cheese Bodrum is Here

5 April 2019 Deniz Kurtsan

The third annual edition of Slow Cheese Bodrum will take place next week in Turkey’s southwest, featuring a market, hands-on classes, tastings and excursions, and producers from around Turkey and the Aegean, all in the name of cheese!

Thank a Farmer – How a Tuber is Helping a Burkinabè Community Fight Climate Change

22 November 2018

The number of producers of Arbollé Yam has grown from 15 to almost 100 in just a few years. Now the yam is set to grow even more, putting food sovereingty back in the hands of the Burkinabè and reducing reliance on imported foods.

Thank a Farmer – Tifenn and Jean Noël Yvon: Breton Oyster Producers Battling the Seasons

15 November 2018

In the Morbihan, on Brittany’s wild Atlantic coast, Tifenn and Jean Noël Yvon, are feeling the effects of the changing climate. These Oyster farmers have noticed a change in the cycles of their oysters, and the operation’s workload has increased as warmer seas trigger changes in the delicate ecosystem.

New research projects to identify and safeguard biodiversity in Chile

24 July 2017 Jack Coulton

Stretching more than 4000 kilometers north to south, from the Atacama desert to the Tierra del Fuego, Chile is home to an incredible wealth of biodiversity, as well as a conflation of food cultures that span indigenous peoples and migrants from across the globe. Slow Food Chile is raising money for a nationwide research process …

What’s the Difference Between a Slow Food Presidium Cow and an Industrially-raised Cow?

25 June 2017 Buket Soyyilmaz

Did you know that, compared to thirty years ago, the energy needs of the Holstein-Friesian dairy cow have increased by 25%? Another fun fact: the Holstein-Friesian cow, the most widely-used dairy cow in the world, has lost performance due to stress, udder diseases and motion sickness.

First Ever Beer Presidium: Traditional Lambic

2 December 2016

The third edition of Vini, Birre, Ribelli (Rebel Wines & Beers), held in Brussels from November 26-27, was also the occasion for the launching of a brand new Slow Food Presidium, and the first ever Presidium devoted to beer anywhere in the world.