We Work With Producers
Slow Food collaborates with small–scale fishers and artisanal fish producers to support their work and raise their profile. In particular, the Presidia projects seek to restore value to traditional fishery communities and the species they catch, some of which are at risk of extinction from industrial fishing or else undervalued by the market. The Presidia support fishers as they improve the quality of their productions through the development production protocols. These protocols establish best practices for the protection of unique regions and ecosystems, the recovery of traditional processing methods, and the safeguarding of local species. The Presidia also organize exchanges among different countries, educate local consumers, and provide new market opportunities for members both locally and internationally.
There are currently 31 fish and seafood Presidia promoting responsible, artisanal fishing techniques.
We promote the work of small-scale fishers who use good, clean and fair methods to catch fish and process value added fish products through our communication channels and at our events. The Narrative Label plays a particularly important role, as it provides consumers with all the information they need to make conscious choices, and allows fishers to be more transparent.
More on Slow Food’s approach to food labeling in the Slow Food position paper on food labeling in Europe
The Ark of Taste travels the world collecting foods that belong to the cultures, history, and traditions of the entire planet. It is an extraordinary catalogue of heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets, cured meats, and more. The Ark of Taste highlights the existence of these products and the risk of their disappearance within a few generations and invites everyone to do something to save them. In some cases, products should be bought and eaten; sometimes their stories should be shared, and producers supported; and in some cases, such as with endangered wild species, it might be better to eat less or none of them in order to preserve them and encourage their reproduction.
There are currently 291 fish, seafood, and algae products on the Ark of Taste.