Cashew Nuts: A Toxic Industry 5 March 2020 Jack Coulton As has been discussed both here and elsewhere at length, there’s a hidden world of environmental destruction and human misery behind some of the most in vogue food products in the Global North, from avocados to almonds. Demand for the latter has exploded in recent years, driven by partly a rise in lactose intolerance, healthier …
The Dark Side of Your Avocado Toast 6 August 2019 As we want to discourage the provoking over-consumption of avocado in these days of distorted media output, we thought it opportune to share and hear the stories that are still possible to tell. Why more stories? Because one thing has always remained clear to us: our choices make a difference and a small sacrifice from …
Embrace Joy + Justice at Slow Food Nations 2019 19 July 2019 Slow Food USA is ready to embark on their annual celebration of Good Clean and Fair food. For three days, starting on the 19th of July with their Leader Summit, Denver will be sending good vibrations all over the United States. This is the food festival for everyone, where tradition meets innovation, where food is the vector and justice the goal.
COOK IT, EAT IT, SAVE IT! 17 July 2019 The Food is Culture cooking challenge has begun! This European collaboration have challenged cooks in the EU to show the full potential of their cultural diversity, in order to make EU citizens more aware of the importance of our food heritage. We are happy to see that more than 40 cooks from Sweden and Italy accepted the challenge!
820 million People Still Suffering: Slow Food on Bolder Policies and Stronger Communities 15 July 2019 This report offers an important estimate of progress towards the Zero Hunger Sustainable Development Goal, and according to the report’s data, this goal appears increasingly out of reach. After decades of steady decline, since 2015 the trend in world hunger—as measured by the prevalence of undernourishment—has slowly increased.
Slow Food and China: Together for Food Education 9 July 2019 “The goal is to use the values and strengths of Italian regional cuisines as a model of how local culture can be promoted. China is undergoing tremendous urbanization and we consume foreign products more than ever before. We want to explain that eating locally is both tasty and easy, and healthier both for our bodies and for our country”
