We have collected useful material to help you find out more about the issue.

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Degusta Tu Caribe: Caribbean Raizal Taste

The Campaing “Degusta tu Caribe: Caribbean Raizal Taste” promotes the principles of responsible and sustainable consumption contributing to the valorization of emblematic local products, stimulating the creation of links between small-scale producers and consumers and promoting the appreciation of gastronomic traditions , culture and territorial biodiversity.


TASTE YOUR CARIBBEAN – The experience of the Cozumel Fishing Cooperative

The Taste your Caribbean Campaign has been developed in three Biosphere Reserves in Colombia and Mexico to spread the principles of sustainable consumption, stimulating the creation of links between small-scale producers and consumers and promoting the appreciation of gastronomic traditions, culture and diversity of the territory. In Mexico, the campaign focuses on promoting responsible consumption and fishing of the Mexican Caribbean Spiny Lobster.


Slow Fish Caribe: consolidating models of conservation and sustainable consumption in Caribbean

The Slow Fish Caribe Project promotes the sustainable use of marine and coastal resources in the Caribbean’s complex, fragile, biodiverse coral reef ecosystems, which are suffering from overexploitation. It mainly focuses its work on the Mexican coast of Quintana Roo, which is home to the Sian Ka’an and Banco Chichorro Biosphere Reserves; and in the Colombian Archipelago of San Andrés, Providencia and Santa Catalina, home of the Seaflower Biosphere Reserve.  With the support of local partners, a strong network is being developed at the regional level. The key elements are production diversification, local products promotion, strengthening of production processes linked to artisanal and sustainable fisheries, and the reinforcement of two Slow Food Presidia: the Providencia Black Crab and the Banco Chinchorro and Sian Ka’an Spiny Lobster. The project is financed by the European Union, it is part of the “EU Biodiversity for Life” initiative, and it is being implemented by Slow Food in partnership with the Fundación Activos Culturales Afro (ACUA) and the Corporación para el Desarrollo Sostenible del Archipiélago de San Andrés, Providencia y Santa Catalina (CORALINA) in Colombia, and the Colectividad Razonatura and Amigos de Sian Ka’an organization in Mexico.


Slow Fish Caribe: Public Policies Recommendations

The Slow Fish Caribe project combines support and training activities for marine-coastal communities with education actions for consumers and awareness-raising in political spheres. The project pursues three main objectives: The Slow Fish Caribe project has been financed by theEuropean Union and carried out by Slow Food together with local partners in Mexico and Colombia between February 2017 and April 2021. The project has been implemented by Slow Food in partnership with Fundación Activos Culturales Afro (ACUA),the Corporation for the Sustainable Development of the Archipelago of San Andrés, Providencia and Santa Catalina (CORALINA), Colectividad Razonatura A.C. and the organisation Amigos de Sian Ka’an,in cooperation with other partners in the Caribbean.


2021 TERRA MADRE FOOD TALK – The Carribean Sea: fishers, resources and piracy

The Western Caribbean is characterized by numerous conflicts between industrial trawlers, companies that practice intensive fishing and that are responsible for the progressive reduction of fish stocks because of the tools they use, the amount they catch, and the very concept of fishing as an industry. Nor should it be forgotten that the Western Caribbean is also a theatre of conflict over fossil fuel resources, where multinational energy companies all have a stake. Traditionally, however, fishing in this part of the world has always been artisanal, an activity in close proximity to the coasts. Industrial fishing, on the other hand, extends its claws to the deepest sea bed, destroying the reserves that allow artisanal fishing to exist. In this Food Talk Edgar Jay Stevens describes a situation that we see in many areas of the world, where local communities are threatened and denied their means of subsistence by the economic interests and expansionism of industry.


2021 TERRA MADRE FOOD TALK – The Black Crab of Providence

To understand if we’re treating a resource with sufficient respect, we can ask ourselves the question: will our children and future generations be able to enjoy it? If we overexploit a resource, it’s probable that our descendants won’t ever have access to it. This talk by Gloria McNish concerns the black crab of Providence, but it could equally be applied to salmon, cod, or forests. Gloria tells us how in Providence people should be thankful to the crab, as it’s thanks to the crab that they’ve supported their families. It’s not just to eat: thanks to the money made from selling crabs they’ve sent their children to school and developed other businesses on the island. But in order to continue, they must approach this precious local resource without greed. They need to respect the crabs’ reproductive cycle, and not harvest too many of them, lest they finish forever. Gloria McNish is spokesperson for Asocrab-Providence Sweet Black Crab. Together with other crab gatherers she’s a representative of the Slow Food Presidium for Providence Black Crab.


2021 TERRA MADRE FORUM – The territory of the Greater Caribbean – El territorio del Gran Caribe

The territory of the Greater Caribbean: its ecosystem, relationships and the sustainability of its small-scale fisheries. To speak of the Greater Caribbean we consider a network of ecosystems made up of coral reefs, underwater rivers, mangroves and other tropical forests that sustain its vitality. The territory of the Greater Caribbean has inspired poets, singers and painters who’ve narrated its landscapes and stories to immortalize it in the world’s imagination. Its great biodiversity is expressed both in its gastronomy and its artistic culture. However, this great richness of the Caribbean is threatened by industrial activities like agriculture, tourism and large-scale fishing that negatively impact the natural and social life of the region. We invite you, in this forum, to learn about the interconnected complexity characteristic of the Caribbean and to share stories of resistance and resilience from the words, hands and hearts of artisanal Caribbean fishers.


2021 TERRA MADRE FORUM – Water, a common good – El agua un bien común

In many countries around the world, water has become a source of conflict. Wars are fought over both freshwater and saltwater and the resources they contain, and across international borders. Examples of expropriation and conflict are numerous: in Chile rivers have been privatized to secure water resources for avocado monocultures, as have parts of the Nile, the main water resource of many African countries, the Indus River in Pakistan, which originates in India, the Jordan River basin and many others. In this forum we will ask how we can ensure access to water for all and fight privatization. Can we protect through efficient forms of governance and management? How? Communities from around the world compare their experiences.


2021 TERRA MADRE FORUM – Mangroves more than a forest, a breath of life where rivers transform into sea

The nobility of nature is reflected in this ecosystem and gives us a landscape of trusses of roots where the life of fish, crustaceans, mollusks, and other species is sheltered. Considered by the United Nations as one of the most productive ecosystems in the world, mangroves support the diversity of the oceans, the food sovereignty of coastal populations and the security of these territories against climatic phenomena. However, these ecosystems are being threatened by the implementation and expansion of extractive industries such as industrial shrimp aquaculture or large-scale tourism.

2021 TERRA MADRE FORUM – Slow Fish Caribe: sustainable models in protected areas

The project Slow Fish Caribe: strengthening conservation models sustainable resource us in protected areas of the Caribbean linked to Slow Food is coming to an end. Since 2017 we have been working on the Mexican coast of Quintana Roo, where the Sian Ka’an and Banco Chinchorro Biosphere Reserves are located, and on the Colombian Caribbean coast in the Archipelago of San Andrés, Providencia and Santa Catalina, where the Seaflower Biosphere Reserve is located. By restoring value to marine-coastal resources and the different cultures that live and work with these resources, over the years a series of activities have been developed which have allowed a diversification of production, the promotion of the territory’s local products, the strengthening of production processes linked to artisanal fishing, the transformation and commercialization of products that form part of the Slow Food Presidia for the Black Crab of Providencia and the Spiny Lobster of Banco Chinchorro and Sian Ka’an, as well as other forms of traditional gastronomy. What lessons have been learned from this project and what does the future hold for Caribbean coastal communities? These are some of the questions that the communities involved in the project and partner organizations will discuss during the Terra Madre forum.

2021 TERRA MADRE HOW IT’S MADE – Drying aromatic herbs at home – Secado de hierbas aromáticas en casa

Luisa Acosta is a member of the Slow Food Cook’s Alliance who studies traditional Colombian cuisine, from raw ingredients to techniques of preparation. For aromatic herbs, the chef teaches us how to dry them in different ways, from hanging bundles from long-stemmed plants, to drying in layers for small, round leaves…


2021 TERRA MADRE HOW IT’S MADE – The lionfish in Caribbean cuisine – El pez león en la cocina del Caribe

Many seas of the world are seeing an increase in the number and type of invasive species because of climate change. It’s certainly the case in the Caribbean, where a growing invasion of lionfish poses a thread to the endemic biodiversity. The lionfish is carnivorous and has a refined palate, feasting on crab, lobster and octopus. This voracious appetite has two consequences: the first is the decline in the native species it hunts, and the second is that the meat of the lionfish is extremely tasty! So how can we transform this problem into a solution? By cooking it! Marine biologist Josselyn Bryan Arboleda shows us how by interpreting a recipe of Laura Lynn Bryan Arboleda. As well as lionfish, other ingredients include the basket pepper, breadfruit, coconut oil and more: a delicious dish that delivers the aromas and flavors of the Caribbean.


2021 TERRA MADRE HOW IT’S MADE – Providencia Black Crab with bami

Life on the island of San Andres is closely linked to the black crab, a Slow Food Presidium. The crabs have been harvested, cleaned, cooked and sold here for generations, and they’re an important element in the livelihood of local people. They generate an economy and guarantee that the island’s youth can pay for school, for example. The crab with bami is a recipe of crabmeat stew served in the animal’s shell. Bami (or bammy in Jamaica) is a type of flatbread that accompanies the stew, made using cassava flour, butter and salt.



Artisanal fisheries and global governance

This master class is to understand the importance of commons governance for the sustainability of small-scale fisheries and the communities they support.

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