**Key Sentences Extracted for Your Information Request:**

1.

"The most common foods associated with the region were not born of recipe books or cooking shows or popularized by the latest influencers or Instagram feeds."

“Food is our connection to life and I feel people have forgotten that."

"And it is ready to eat, not with the buzzing of a timer, but when the chef says so."

"The Slow Food network can play a key role in supporting Ukrainians to hold on to traditions, such as those of family production and farmers’ markets.”
5.

"It is usually produced on a small scale."

"The products are made using traditional methods and tools."

"The health benefits of artisanal food products are many."

"And consuming locally made artisanal food is one of the easiest ways to reduce carbon emissions so are good for mother earth."

"And this is why supporting small-scale farmers and producers who prioritize regenerative practices is crucial to beginning to create this more sustainable food system."

"We are all part of a global network."

"At the onset of the COVID pandemic, small farmers from Melbourne, Australia, to Mexico City were able to ramp up production in a matter of weeks to meet a doubling of demand, proving that local farms and businesses are not only much more resilient in the face of global crises but also far more responsive to the needs of their communities."

"A local food movement is growing on every continent."

"The benefits of localization apply to more than just the food system."

**These key sentences highlight the roots, purposes, and global reach of the slow food movement, as well as how traditions, sustainability, and local resilience play central roles in its development and continuation around the world.

- At once it is necessary to make a reservation that the once marginal topic has long ceased to be such.

- Thus, we fully control both the freshness and the quality of the dishes.

- Each brand has its own story of origin.

- I periodically communicate with older people who are in good health, and they say that they have no one to talk to about their own.

- That is why I am now forming a circle of people around me who support a healthy lifestyle, and I plan to develop it so that in 100 years we have something to talk about.

- By the way, we constantly eat our own products.

- But there was a request from the farmers.

- On their land: relief for farmers
- I also give the opportunity to work for people with disabilities with a full social package.

- I also have an idea to launch my own line of clothes from recycled fabric.

- For example, a man who is engaged in bodily practices buys herbs from us.

- As I learned, I realized that I didn’t know much, but I was moving forward.

(The provided text did not directly address the specific history or origins of the slow food movement or mention well-known international slow food restaurants and proponents; therefore, the sentences extracted relate to the underlying philosophy of authenticity, local origin, the connection between food and community, and sustainability—core tenets of the slow food and farm-to-table movements.)

Certainly!

Here are the most important key sentences from your text, extracted and selected based on their relevance to your interest in the roots, philosophy, and global manifestations of the slow movement (especially Slow Food), and its authenticity in different cultures:

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1.

Carlo Petrini and the History of Slow Food
2.

The idea of slow living negates the belief that a successful person should be busy or fast, and encourages the person to be present consciously at every moment.

That’s why a new lifestyle called “Slow Life” appeared.

The chef is used to prepare a dish that makes locally grown products without harming the environment.

Our only way to address the challenges is to innovate in the governance of food systems to achieve the Sustainable Development Goals.

More chefs and food suppliers focus on local and organic produce and move away from heavy meats and fast food.

Food is a great link to bring people together!

The best way to get to know a place you’ve never been to before is by eating local food!

In France, for example, it is acceptable to eat alone, but not in haste.

Good food keeps us healthy and helps us reach our potential.

Emirati chef Sahar Al Awadhi has used fresh ingredients sourced from within the UAE to create the menu.

“Seaweed has been a big part of our culture for hundreds of years, we have used it in our diet to feed animals and fertilize the land to grow vegetables, and I would like to bring this way of life back to life, as many solutions for the future can be inspired by the past.”
13.

More chefs and food suppliers focus on local and organic produce and move away from heavy meats and fast food.

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These sentences address aspects of the history (Carlo Petrini and Slow Food), philosophy (presence, prioritizing local, mindful eating), global practice (examples from France, the UAE, and cross-cultural appreciation), and the authenticity and evolution of the movement in different food cultures.

Here are the key sentences from the provided text, extracted for their importance in answering your questions regarding the history, background, international manifestations, main tenets, proponents, and best places to experience the slow food movement:

- "The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years."

- "Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, introduce the expansion of Slow Food from Italy to the world, and share the classic Ark of Taste and Slow Food.

The Food Presidia Project."

- "The slow food spirit of ‘Good Quality, Clean, Fair’ has developed a unique and rich look in Taitung."

- "In recent years, the county government has launched the Taitung brand with 'Taitung Slow Food Festival' and 'Tribal Food Fashion', which has caused more people to pay attention to 'food' as the core."

- "Not only did it hold the ‘Slow Food International Forum’ for the first time last year, it invited international slow food representatives from Italy, the Philippines, India, Malaysia and other countries to gather in Taitung."

- "Nazlina Spice Station is a local cuisine, from Laksa to talk about the preservation of Penang’s food culture."

- "According to the EPA, a ‘low-carbon diet’ is the choice of local, seasonal and environmentally friendly ingredients to reduce the impact on the environment and reduce carbon dioxide emissions."

- "The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30.

Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land."

- "It has been ranked as a five-star city for four consecutive years."

- "In the name of the club, she personally led the team to Italy to participate in the Terra Madre (Slow Food Global Conference), showing the diversity of Taitung’s food culture and the fruitful results of years of slow food practice."

- "Wu Hsueh-yueh, president of Hualien County Indigenous Vegetarian School, said that the Hualien Slow Food team will exhibit native seeds and important cereals during the annual meeting."

- "Zhang Lishan said that Yunlin is very good conditions, welcome everyone to come to Yunlin to walk, eat the season, eat local, enjoy slow food slow travel life."

- "Yunlin County will also make good use of Yunlin’s high-quality agricultural products and effectively meet the Slow Food concept plan.

A model of sustainable and healthy cities, and through sharing, more rural towns in Taiwan can join the ranks of slow cities."

These sentences address the origin of the movement, its global influence, regional adaptations, main tenets (good, clean, fair), involvement of international representatives, and mention of specific festivals and locations where you can experience slow food, especially in Taitung and Yunlin, Taiwan.

**Key Sentences Extracted for Your Information Request:**

1.

Title:

Content: Skip to content

10 Dietitian-Backed Food Trends You Should Try in 2023

These nutrition trends will make a big difference for your health next year.
FACT CHECKED BY Olivia Tarantino

The nutrition industry is always changing, with many new food trends popping up year after year. Some of these trends come and go, but there are a few that nutrition experts say are here to stay in the New Year.

While you may not see fad diets on this list, you will find nutrition trends that will actually make a difference for your health in 2023. Just because these trends are popular right now, doesn't mean that they won't have a big impact on our health.

So let's dive in to find out exactly what experts say you can keep your eyes peeled for in 2023. Read on, and for more, don't miss Why Most New Year's Resolutions Fail by February & How To Make Yours Sustainable.

Eat more plants

You don't have to become a full-fledged vegan to be considered plant-based, and simply increasing plants in your diet has many benefits on its own.

"Plant-based eating is still rising in popularity as one of the biggest health food trends, and will likely continue through 2023 as a more cost-effective way of eating. According to the research, a plant-based lifestyle is linked to improved blood pressure, cholesterol, blood sugar, and a healthier weight. You don't have to become a full-blown vegetarian to reap these potential benefits – you can start small by incorporating 1-2 meatless meals every week and go from there," encourages Melissa Mitri, MS, RD of Melissa Mitri Nutrition.

RELATED: Incredible Effects of Eating Vegetables Every Day, Says Dietitian

Source sustainable seafood

Sustainable and wild-caught seafood is on the rise as many consumers seek out higher-quality products. Choosing wild-caught Alaskan salmon or sustainably-raised Argentinian Seabass are two of the sustainable seafood front-runners.

"Sustainably sourced and produced foods have gained significant momentum, and I predict will continue to do so in 2023. From sustainably sourced seafood and a focus on plant-based options, there are many ways you can support both your health and that of the planet," according to Sarah Anzlovar, MS, RDN, LDN, an Intuitive Eating Dietitian for Moms.

RELATED: 10 Restaurant Trends You'll See Cropping Up in 2023

Eat more pulses

Beans, peas, and lentils are all pulses and have been shown to improve health in a variety of ways. From the Blue Zones to the Mediterranean Diet, healthy populations around the world include pulses regularly, and they are here to stay in 2023.

"Pulses are a great addition for 2023! Incorporate half a cup of pulses per day for your health: improve gut health, stabilize blood sugar, and lower blood pressure. If you're not a fan of the texture, white beans can be blended and added to soups and casseroles for a creamy texture that is still nutrition-packed," Amanda Lane, MS, RD, CDCES of Healthful Lane Nutrition explains.

Focus on family dinners

Dani Lebovitz, MS, RDN, CSSD, CDCES, food literacy expert in Franklin, Tennesee, and founder of Kid Food Explorers tells us why family dinners are trending in 2023: "Although the surge of family meals that occurred during the peak of the pandemic has somewhat fizzled out, an anticipated trend for 2023 is more meals being prepared at home due to rising food costs and inflation," Lebovitz says.

She continues, "As the research suggests, the return to family meals also aligns with another food-related trend: rejecting diet culture to help kids develop healthy relationships with food. Family meals with responsive parenting practices and supportive feeding environments can positively shape children's beliefs, attitudes, and eating habits for a lifetime."

Shop food subscription services

Meal kits have been around for a while now, but new, niche food box services are popping up for nearly every kind of food. From coffee and wine to pasture-raised meat and produce boxes, you can subscribe and get customized products shipped directly to your door.

Some companies that we expect will continue to grow in 2023 are:

Eat intuitively

According to the CDC, during the pandemic, there has been a surge of eating disorder cases in emergency departments from 2019-2022. Intuitive eating and a non-diet approach have become more popular with consumers in recent years. We expect to see this trend continue in 2023 as people seek help for their eating disorders or disordered eating behaviors.

With the rise of intuitive eating, people are turning away from dieting and trying to find a balanced way of eating. We know that years of dieting have a direct effect on our mental health and can create a disordered relationship with food. Seeking out help and working towards a positive relationship with food is a trend we can get behind!

Incorporate cultural foods

A study in the American Journal of Clinical Nutrition was released in December 2021 stating that there is a lack of diversity among nutrition professionals. Many dietitians have since come forward expressing a need for representation of all backgrounds in the field of nutrition, and also in the foods that dietitians recommend to their patients and clients.

"Seeking culturally diverse foods continues to be a trend and priority in both retail and institutional food service. This can provide an opportunity to increase dietary diversity through new types of root vegetables or legumes and incorporate more herbs and spices, which are full of polyphenols that act as antioxidants and fuel our gut microbiota. This trend can also help ensure that as many people are included in conversations about nutrition and health as possible because they see their cultures represented and embraced," registered dietitian Christina Badaracco, MPH, RDN, LDN tells us.

Opt for a 'homestead lifestyle'

Farm-to-table takes on a whole new meaning here. Homesteading is the practice of growing your own food and raising your own animals at home. During the pandemic, we have seen a huge rise in folks moving away from the city. Homesteading, or even home gardening, was on the rise after being home more during the pandemic.

Dietitian Lara Clevenger MSH, RDN, CPT notes, "I have loved seeing the homesteading trend rise. Growing your own fruits and vegetables, raising your own livestock, and forming a community with other local homesteaders or farmers changes people's lifestyles to a slower pace of life. You can control the quality of the produce, how humanely the animals are raised, and the quality of the meat or dairy you eat."

Choose upcycled food products

Upcycled foods use products that would have otherwise gone to waste. Think fruit rinds, vegetable pulps, and extracted fibers from plants. Just because these would have otherwise gone to waste, doesn't mean they don't offer plenty of nutrition!

Upcycled products turn imperfect produce or food that would otherwise be wasted into delicious, edible snacks are just one way you can support both your health and the health of the planet," Anzlovar says.

Upcycled product examples are popping up everywhere. We love ReGrained for repurposing grains from the beer-making process and creating super nutritious flours. Similarly, The Ugly Company makes discarded fruits into dried fruit snacks.

Stay up-to-date with food labels

A couple of years ago, we saw the Nutrition Facts change with an "Added Sugar" line. Now, we may begin seeing products labeled "Healthy" if they meet a specific set of requirements. Namely, the product must be whole grain, low in fat, added sugar, and salt to qualify for the new label according to a release from the FDA this fall.

Consumers are becoming more invested in the quality of their food, and food companies are listening. Keep your eyes peeled for the new nutrition label in 2023 to keep up with the latest trends in the industry.

Caroline Thomason, RDN
Caroline is a women's health Registered Dietitian and diabetes educator based in Northern Virginia. Read more about Caroline
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Intuition Is The Main Ingredient In Authentic Caribbean Cuisine

Caribbean culinary traditions originated with intuitive or “feel” cooking. The most common foods associated with the region were not born of recipe books or cooking shows or popularized by the latest influencers or Instagram feeds.

The most popular Caribbean dishes have been a product of adaptation. The Taino Indians and African Maroons of Jamaica originally used Jamaican jerk seasoning as a preservative. The Barbadian national dish of cou-cou, made of corn meal and okra or ochroes (which came to the region from Africa) typically paired with flying fish, became popular during the early colonial period due to its affordability, and bears a striking resemblance to Ghanaian Banku.

Caribbean intuitive cooking was conceived on early Amerindian settlements, in the heart of West Africa, on Trans-Atlantic slave ships, in the migration of Chinese and Indian indentured labourers, through Syrian merchant migrations and accentuated by English, Spanish, Dutch and Danish colonial influences. The earliest Caribbean food pathways were rooted in struggle and— in resilience— and despite the advent of technology, Caribbean culinary traditions remain in the most authentic of places, in the DNA and the souls of Caribbean people.

Intuitive cooking in its purest form uses ingredients that are in season, doesn’t depend on a well-stocked pantry and is both mindful and “heartful.” There is no room for fad diets, strict recipes or ultra-processed packaged meals. Creativity, innovation and ingenuity are all born here.

“Cooking from an intuitive standpoint allows our kitchen to express itself daily based on what’s available,” says Chef Digby Strideron, a Contemporary West Indian Chef from St. Croix in the US Virgin Islands.

Seasonal ingredients and regional recipes inspire Strideron, “bringing out” his creativity and allowing him to “grow with” his cuisine. He has spent the past decade as a forager, “chasing flavors and stories” and says that “focusing in on the technique and ideology behind the recipes is more important than creating the same dish over and over in the same manner.”

“Being intuitive in the kitchen allows me to tap into the creative process behind cooking and express who I am,” says Strideron. “Traditionally, intuitive cooking made sense as our ancestors had to rely on what was in season— what they were able to hunt or preserve. These things changed daily but the cuisine remained and while all recipes continue to change, understanding why is the most important part.”

While food traditions are a form of cultural inheritance, the culinary ingenuity that has extended into modern times, has built on the Caribbean’s spirit of resourcefulness and resilience, creating space for healers, high-end chefs as well as Diasporic and foreign interpretations.

Chef Sherri Hillman is not your ordinary chef— in fact, she refers to herself as a cooking gypsy. She has travelled the world delighting clients and audiences with her “back to the earth” perspective on cooking— but she says that when she arrived to Barbados in 1990 and the Cayman Islands, in 2007, her soul found its home.

During her years in the Cayman Islands, Hillman hosted regular farm to table dinners, becoming somewhat of the Tony Robbins of the anti-ultra-processed food movement, evangelizing her guests around the importance of seasonal, local eating and “cooking from scratch.”

“When I cook for someone, I cook with my intuition in the moment, my connection to what is available and with intention to provide the healthiest, most delicious meal possible,” says Hillman. “Food is our connection to life and I feel people have forgotten that. We have bodies that can heal themselves if fed the right food. So few people and doctors share or push that value. It is not even something that is taught in schools.”

And Jamaican Chef, Ben Tsedek knows a thing or two about healing through food.

Tsedek is a Rastafarian raw vegan chef, an organic farmer, a medical qi gong practitioner and an African bio mineral balance practitioner who commutes between the hills of Mandeville Jamaica and his farm in Boca Raton Florida.

“You don’t have to take a life to sustain a life,” says Tsedek, who ascribes to the Yoruba perspective of asé as life force that can be found in the foods we eat. “If I eat a pumpkin, I don’t have to kill the pumpkin plant. My food doesn’t carry a karmic debt.”

The former owner of popular Kingston raw vegan restaurant, Firelight, Tsedek believes in the “power of the sun” to cook his food and stresses that “if people would listen to their bodies and cook accordingly, they would eat in harmony with their genetic predisposition and prevent or cure themselves from ailments.”

Tsedek says that his intuitive process of cooking his prized soups and other dishes aids with cleansing, digestion and regeneration. His favourite ingredients are all found in the context of his natural environment and include pumpkin, green bananas, string beans, okras, amaranth, scallions, thyme and sea moss, the latter of which he says, “naturally fortifies and harmonizes the elements in the pot.”

And just as intuitive cooking connects with energy and life force, it also connects with ancestral and family traditions.

Stephanie Ramlogan knows this concept all too well. As a Trinidadian residing in New York, she reconnects with home by putting her own spin on familiar dishes, using Diasporic flavours and spices that are available and that “speak” to her.

“I wasn't taught how to cook, I just inherited my mother's sweet hand,” she laughs. “My mother is a fantastic chef, and I never saw her follow a recipe. I remember as a child asking her how she remembered all the measurements and she said that she just made them up as she went along.”

Living in the United States, Ramlogan learned to improvise on what she saw her mother doing in her kitchen in Trinidad. Using taste and smell as her barometer, she has become accustomed to substituting American ingredients in her “classic” Trinidadian dishes and has begun to work on a Diaspora-inspired cookbook.

“I have been pulling together recipes for Trinbagonian food that I make in New York— using substitutions,” she explains. “I playfully refer to it as Trini Cooking For People In Foreign, and as an example, for one of the recipes I imagined my mother's voice telling a 21-year-old me how to make Palau over the phone. The book is intended to be a place where people who love cooking can come to share, laugh and learn. It isn't intended to just have recipes, but stories too, about Caribbean food and how I have adjusted to living abroad when all I crave is macaroni pie and red bean stew.”

Intuitive cooking techniques have permeated Caribbean life.

Take bush cooking, for example. Picture it— no controls, no heat settings, no scales, no timers— just fire. And whether it is a pot of corn soup over a flame, featuring a bubbling hodgepodge of coconut milk, corn, pumpkin, scotch bonnet and herbs on the side of the road, or a breadfruit buried in the burning sand as dead leaves crackle in the embers overhead— this is not cooking with your head, but with your heart. And it is ready to eat, not with the buzzing of a timer, but when the chef says so.

The authentic Caribbean palate originated with and continues to be driven by seasons, senses, creativity, migration and survival. Whether the Pepperpot of Guyana, the Ackee and Saltfish of Jamaica, the Oil Down of Trinidad or the variety of whole foods and techniques that were brought to the New World hundreds and thousands of years ago, intuitive cooking is critical to cultural survival and resilience that is being threatened by the mass influx of imported and ultra-processed foods into the region.

Nourishing the body should also nourish the soul.

Follow me on Twitter or LinkedIn

I’m an environmental writer with a focus on food and agriculture, and commute between the Southern Caribbean (Barbados) and the Northern Caribbean (Cayman Islands). I

I’m an environmental writer with a focus on food and agriculture, and commute between the Southern Caribbean (Barbados) and the Northern Caribbean (Cayman Islands). I have a Master’s Degree in International Economic Policy from Columbia University and am passionate about food systems, the environment and Caribbean development. I am intrigued by the resilience of Small Island Developing States and I love stories of sustainable and regenerative growth through food systems and agriculture. I have headed up two communications projects at the Food and Agriculture Organization and serve as a Communications Advisor at the World Food Programme’s Caribbean Headquarters. I have contributed to a wide cross-section of publications, including the Sunday Times (of London), The New York Times and and the International Monetary Fund (Finance & Development Magazine). I was a finalist of the UN-OHRLLS Island Voices Journalism Competition (2019) and won the PAHO/CDB/CBU Award for “Celebrating Responsible Coverage of Mental Health and Psychosocial Support During COVID-19” (2021). I served as a food sustainability judge for the Zayed Sustainability Prize in the United Arab Emirates (2019 and 2021) and as a judge for the Rockefeller Foundation’s $2 million Food System Vision Prize (2020). Follow me on Twitter at @daphneewingchow, on Facebook at @daphneewingchowwriter or on Linkedin @daphneewingchow

On returning to traditional food methods

Title:

Content: About a fortnight ago in Rome, Pope Francis received a group of Italian activists, who drew his attention to an important initiative concerning the deteriorating situation of biodiversity and of bees in particular. The activists asked for the Pope's blessing for the European Citizen Initiative (ECI) launched by nine NGOs, including Slow Food - which calls for the phasing out of synthetic pesticides and a reduction in their use of at least 50% by 2030. Such an initiative, if signed by a million European citizens, could force European policy makers to take an initiative. Now, the European Commission in Brussels has announced the so-called 'Farm to fork strategy', one of the objectives of which is to...reduce pesticide use by 50%. The ECI could come as a powerful support for this.

Agrochemical companies such as Bayer, Basf and Syngenta hope that this ECI will fail because it directly affects their multi-billion dollar business, and an agrochemical lobby is going on to sabotage the Farm to Fork.

At the moment volunteers and many NGOs across Europe are campaigning hard to get those one million signatures. There is a deadline towards the end of September and it is therefore still very exciting whether the one million will be reached.

The role of citizens

Italian citizens can make a difference. Why? Because surprisingly few Italians (25,000) have signed up to this initiative so far. And because I know that many Italians feel attached to the land of their ancestors and to biodiversity, both of which are necessary for the production of healthy agricultural products and therefore the good ingredients of Italian cuisine... And which are also simply crucial to our survival. Years ago, I once had the honour of speaking at the great Slow Food Conference in Turin and that gathering of so many food producers, activists, scientists from all over the world and especially from Italy, all fighting and working for more sustainable food production, was simply impressive.

But despite the growing culinary and ecological awareness and the great appreciation for sustainable agriculture, the destruction machine of agrochemical agriculture and food production is unfortunately still running at full speed. Although the European Commission, announced its Farm to Fork strategy, there is still the recently approved European agricultural policy, which (also thanks to MEP Paolo di Castro) was supposedly reformed to better reward environmentally friendly production, but which unfortunately will continue to spend billions of euros annually on the destructive practices of industrial, agrochemical agriculture.

The harmful effects of pesticides on the environment and human health should have been reduced long ago with the implementation of the European directive on the sustainable use of pesticides adopted in 2009; And agriculture's dependence on synthetic chemicals should have been significantly reduced by now. This directive was revised in 2019, as an audit by the European Court of Auditors found that its implementation was inadequate in many member states, including Italy.

In March this year, a large group of Italian organisations sent an open letter to Italian policymakers to remind them of Italy's commitments to reduce pesticide use. The national action plan for the sustainable use of plant protection products expired in February 2018 and the new text submitted for public consultation in 2019 has already been overtaken by the objectives of the EU's Farm to Fork and Biodiversity strategies (which still need agreement).

More than 30 associations and citizens' committees, coordinated in Italy by the WWF, sent the open letter to the three ministers (Patuanelli, Cingolani and Speranza), to the chairmen of the parliamentary committees on agriculture, the environment and health, and to the president of the Conference of the Regions, all of whom are responsible for regulating the use of pesticides, asking them to adopt courageous and far-sighted positions in Europe. “Italy must make up for serious delays in updating the national action plan (NAP) on pesticides, drawing up the national strategic plan for the CAP after 2023 and adopting the national law on organic farming, all of which are indispensable instruments for protecting pollinators, agriculture, the environment and the health of citizens” they wrote.

Biodiversity at risk

Last week, three UN agencies (FAO, UNEP and INDP) published a major emergency report on the agricultural policies of western, rich countries. The report concludes that global agricultural support from rich countries to producers currently amounts to almost $540 billion a year "at a time when many countries' public finances are under pressure, especially in the developing world" and that "more than two-thirds of this support is considered price distorting and largely environmentally damaging". According to the UN institutions, the climate and millennium development goals (SDGs) are not achievable in this way.

Pesticides are a major cause of collapsing biodiversity, degrading soil fertility and depriving small farmers of a reasonable income. Scientists have already spoken of an 'insectageddon' due to the loss of insects. A few years ago, scientists published an extensive, global analysis in the scientific journal Biological Conservation, in which they calculated that the total insect population is declining by 2.5 percent per year. If this trend continues, there will be no insect left within a century. Today, about one third of all insect species are threatened with extinction, and 40 per cent of species are steadily declining.

Agriculture and food production are not sustainable in the long term like this. A transition to environmentally friendly agriculture is inevitable for the climate, soil and for a viable countryside, healthy local food and a financially healthy and vibrant countryside.

Democracy tools

The ECI instrument is intended to actively involve citizens in EU policy. We are making use of this now, in order to be heard. This is another important reason to ensure that this initiative is successful. Unfortunately, it seems that the government in Italy does not appreciate this, because it is throwing up some barriers to participation. People have to fill in their ID card number, while in countries like Belgium or the Netherlands only a date of birth is sufficient. Yet that is no reason to renounce your democratic rights as an Italian citizen. The data are not for the organisation, but only for the government to determine the percentage of valid signatures in a random sample. Afterwards, the data are deleted. So don't be put off and sign while you still can!

That Italians can mobilise en masse was proven by, among others, the successful EU citizens' initiative Stop Vivisection, which was signed by no fewer than 690,000 Italians.

And Pope Francis, did he sign? That is not known. But he did give his blessing to this ECI and that is not so surprising. In 2015 Pope Francis published the encyclical Laudato si'. For the first time, a pope put forward ecology as a theme in such a world letter. Inspired and informed by scientific and political findings, he knows what is at stake when it comes to pollution and climate change, water, loss of biodiversity and how urgent the problems are. Francis is critical of the idea that science and technology will solve everything, as many European politicians claim. The fundamental problem is that we have a wrong vision of our relationship with nature. In spite of the slogans of the agrochemical lobby, imitated by many politicians, it is indeed possible to produce enough healthy food for everyone without waging chemical warfare against the land and nature.

© Riproduzione riservata

“Food is our connection to life and I feel people have forgotten that."

What are the supporters of slow food movement advocating?

Conscious consumption
Enjoyment of good food

"And it is ready to eat, not with the buzzing of a timer, but when the chef says so."

What are the supporters of slow food movement advocating?

On returning to traditional food methods

"The Slow Food network can play a key role in supporting Ukrainians to hold on to traditions, such as those of family production and farmers’ markets.”
5.

Title:

Content: A View from Ukraine: Only with Solidarity Can We Safeguard Biodiversity and Lay the Foundations for the Future

Whatever their nature, crises have much to teach us. One of their fundamental lessons is this: Together we are stronger.

This belief underpins the Slow Food network. Wars, pandemics and natural disasters only highlight our awareness that we are one big community with a specific duty, to help each other and protect our Mother Earth.

The solidarity that we have seen in Ukraine since Russia’s invasion exactly one year ago offers a strong and concrete example of this. More than 400 donors from over 27 countries have donated over €47,000, pledging to support not only the safety of those who have fled their home country but also those who have chosen to stay and look after their animals, crops and villages, protecting the wealth of local biodiversity currently under existential threat.

Slow Food has seen evidence of the network’s solidarity from around the world. Polish, Romanian and Bulgarian Slow Food communities are hosting refugees; Slow Food Australia has collected humanitarian aid and sent it to the borders; Slow Food Prague has run workshops to showcase Ukrainian cuisine; and in France and Italy Slow Food has organized fundraisers in aid of Ukrainian producers.

So far over 60 communities have been helped by this communal solidarity in various ways, with a focus on assisting those affected by the conflict to carry on with their daily lives and save local biodiversity. At a time of war, safeguarding biodiversity might not seem a priority. But in fact it represents a vital foundation for a future recovery.

“War is total destruction,” said Andrea Pieroni, professor of Ethnobotany and Ethnobiology at the University of Gastronomic Sciences, speaking to us last summer. “It also puts at risk the entire biodiversity of a country, and consequently an entire traditional gastronomic heritage. The environmental consequences of the Russian-Ukrainian war are manifold, and the effects fall (and will fall) as much on the present as on the future of each of us. But if a war can do damage, even more damage—and this time irreversible—can be done by reconstruction, if it does not respect the traditions and cultures that existed before, seeking instead to globalize and perhaps respond to global needs rather than local ones. The Slow Food network can play a key role in supporting Ukrainians to hold on to traditions, such as those of family production and farmers’ markets.”

The activities that Slow Food has been supporting in recent months include safeguarding traditional animal breeds by purchasing forage, providing medical assistance, distributing hatching eggs of local-breed chickens, providing farmers with seeds and plants of local varieties and helping to preserve local seed collections. The Slow Food network has also helped to purchase basic equipment, such as cultivators, fridges and wheelbarrows, for communities that have either been decimated or are hosting refugees. It has helped to fix a ruined school and buy containers for the meals being prepared by Slow Food Cooks’ Alliance cooks to distribute to the needy. For Christmas the network organized the delivery of food straight from farms to over 30 families where children were staying with their grandparents, so they could have good, wholesome food for the holidays.

“The money that we have received from Slow Food is vital, both to deliver humanitarian aid to people in need, and to preserve these native Carpathian bees and their ecosystem,” explained beekeeper Vitali Pavlu. “It’s all part of a spiritual and moral outlook that we promote: to do things not because they are profitable, but because they are good. So we take with one hand and give back with the other, to create harmony.”

While some have donated financially, others have chosen to donate their time and work. Just one example out of many: Dutch Slow Food Cooks’ Alliance member Jeroen van Nijnatten and his partner Marike Reinhard. Normally working as a caterer, Jeroen is well equipped to cook on location. About a month ago he and Marike packed their van full of cooking gear and ingredients and set off for the city of Lviv.

Their action was supported by the Ukrainian Education Platform and Kerk In Actie, a Dutch collective of Protestant churches. Since then, they have served about 1,400 pancakes in and around Lviv. Moving their mobile kitchen from orphanage to shelter to football stadium, everywhere the displaced happily queued up for a plate of warm Dutch pancakes. Marike has also been running yoga sessions for children in local orphanages. Says Jeroen: “The people we cooked for—mainly women and children of course—were very happy. The best part of these weeks was to see that they really felt supported.” Jeroen and Marike have recently returned to the Netherlands, but plans for a second trip are already being made.

Solidarity has also been on show in the places where Ukrainian refugees have arrived. Kateryna Prykhodko is a goat’s cheese producer and veterinarian who attended Cheese 2019. She fled from Kiev to Italy in March 2022, bringing three children, her mother and a number of dogs. In Ukraine, she had a farm called Dragonfly, located on the outskirts of the capital. Now everything is destroyed. But thanks to the hospitality of Eros Scarafoni and his family at the Fontegranne farm in the countryside near Fermo, in the Marche, Kateryna has found not just a safe haven but also the opportunity to continue her work as a cheesemaker, teaching the locals the secrets of her blue goat’s cheese. Local and regional Slow Food coordinators are working closely with her to promote her Italo-Ukrainian cheeses, organizing a series of meetings and events to give Kateryna a hand so that her Dragonfly can “fly” again.

“We are infinitely grateful to each of you, each community, each national association and the international headquarters,” said Slow Food’s coordinator in Ukraine, Yuliia Pitenko. “We are grateful to the whole extended Slow Food family for the quick and very effective assistance. We have been able to help those who are in the occupied territories, those who are near the front, those who are in Kyiv and those who received displaced people in western Ukraine, without bureaucratic obstacles. We understand that this is solidarity, real solidarity. We understand what heart-to-heart help means, and even now, when we don’t know what will happen tomorrow, we still want to invite you to Ukraine, let it be in a year, when we will have restored our country and saved our local animal breeds, seeds and gastronomic dishes.”

Each of these activities is a step toward the future we want to see become a reality. We are all part of a global network. And while safeguarding biodiversity, educating others and advocating for policy change in your corner of the world is paramount, progress begins with the exchange of stories, knowledge and projects across the globe and is built on the relationships we forge with one another. Only together can we cultivate a better future. Wherever we are, we are not alone.

See all of our updates on the network in Ukraine

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On returning to traditional food methods

"It is usually produced on a small scale."

Title:

Content: Food Talk: The popularity of artisanal food hand crafted with love

Artisanal foods consist of products that are made by hand using traditional methods that involve home preservation or fermentation by skilled workers known as food artisans. These foods include fruit, grains, milk for cheese, meats, fish, oils and vinegars from farmers.

Lachmi Deb Roy March 04, 2023 16:20:40 IST

In recent years, the culinary landscape in India has witnessed a burgeoning interest in artisanal food. This trend has been driven by a growing consumer demand for authentic and unique dining experiences, where traditional cooking techniques and handpicked ingredients are valued over mass-produced foods. Artisanal food represents a return to the roots of cooking, where the focus is on quality over quantity and the celebration of the craft of cooking. Consumers are willing to pay a premium for something that is handmade, unique, and reflects the local culture and traditions.

Vijay Thapliyal, executive chef, The Lodhi, Delhi says, “At The Lodhi, we recognize the importance of authenticity and the value of traditional cooking methods. Our team of chefs are dedicated to incorporating artisanal techniques in our dishes, using the finest ingredients sourced from local farmers and markets. Committed to providing our guests with a truly unique dining experience that celebrates the diverse and rich culinary heritage of India. Our menu features a range of artisanal dishes, crafted with a fine touch, resulting in a flavour profile that is unmatched by mass-produced foods. Each dish is carefully crafted, with attention to detail and a passion for the craft of cooking.”

This concept of artisanal food is focusing on farm to fork foods that are locally produced that benefit the consumer, farmer and overall economy. It is usually produced on a small scale. Unlike mainstream and mass-produced products, artisanal products are unique. The products are made using traditional methods and tools. They are created according to a traditional recipe that has a rich history and that doesn’t come with preservatives, colorants, sweeteners, thickeners or other chemicals. They are made locally from traceable ingredients and establishing provenance is a key aspect of such products.

Artisanal foods have glided successfully into the Indian food scenario in the last few years and the pandemic has only enhanced this new trend. People now love a range of artisanal food like breads, cheeses, fruit preserves, cured meats, cold cuts, beverages, oils, and vinegar that are made by hand using traditional methods. The love for traditional food made from healthy ingredients and the avoidance of hormones and chemicals has made artisanal food very popular among consumers.

As celebrity chef Manu Chandra rightly says, “Artisanal food is one that done at a smaller scale, with a strong provenance and plenty of skill. It’s not limited to fancy foods and can be as basic as an achaar or chundo. I feel that people have taken to supporting and patronising small businesses in a very large way. E-commerce too has provided them with much needed exposure and logistical support to become more widely available.”

Different communities and families have different versions or recipes of similar ingredients. This is how the culture of cheeses or bread must have evolved which has a very different manifestation in an industrial scenario. The method of making a particular cheese will be very different in a village or community than the industrial counterpart and the end result may have very different qualities in terms of taste, aroma, texture and shelf life.

Artisanal products are most importantly seasonal and local and also labour intensive as the setup is always smaller compared to an industrial one. Going SLOW (seasonal and sustainable, local, organic and wholesome) is the mantra for now and should be forever.

Chef Ankur Gulati, executive chef, The Claridges, Delhi says, “Artisanal food and ingredients in India are becoming increasingly popular with changing consumer tastes and preferences. Our team at The Claridges is keeping pace with the changing trends. Consumers have shown a growing interest in high-quality, authentically sourced, and handmade food products and ingredients.”

Today, the Indian clientele is well-travelled and excited to explore culinary authenticity at its finest, which large-scale food productions fall short of. Bridging this gap has been an exciting journey for us, where the growing interest in gourmet ingredients and diverse flavour profiles has led culinary experts to innovate and reinterpret the means of traditional cooking.

Gulati adds, “We envision this trend to become the future of global cuisine in India. Our team of master chefs is dedicated to incorporating the finest and purest ingredients that take even the simplest of dishes to the next level. From sourcing gourmet cheeses, cured meats, seafood, infused oils, and handmade breads to different kinds of vinegars, salts, and olives, we believe that no detail is too little.  Our newly opened cafe sees to this with probiotic products like Kombuchas and a range of dairy-free preparations. Our passion for serving guests the finest cuisines stems from our personal mission to provide our customers with an unforgettable experience that elevates the senses and the soul.”

The health benefits of artisanal food products are many. They are a source of calcium, and protein, high in vitamins, can reverse hypertension by lowering blood pressure, provide essential healthy fat, help in building muscle, benefit the immune system and are good for thyroid health among others.  They are devoid of excessive sodium and preservatives and are a healthy alternative for consumers and create a perfectly balanced diet. They also recharge your body with associated nutrients like iron and zinc.

AnnaMaya, Andaz, Delhi’s upmarket hotel has been a pioneer in the philosophy of sustainable sourcing and mindful eating. With the motto of eat mindful, shop artisanal, raise awareness, AnnaMaya brings to life the stories of the humble artisans from across the country. Anum Ajani, Marketing Communications Manager, Andaz, Delhi believes that if mindful eating is the key then artisanal food choices should be a way of life.

Artisanal products are hygienically produced without the use of any artificial chemical add on. With no use of any harmful substances to nourish the soil, the produce is naturally tasty and full of nutrients. Ajani stats, “The idea is to share the wholesome goodness of organic farming on a small scale. AnnaMaya has been the forerunner in celebrating artisans and seasonal sourcing as well as local ingredients. The menu is designed around consciously sourced ingredients from local artisans who directly or indirectly contribute towards the well-being of society.”

Artisanal produces are slightly priced higher than mass-produced material and it is definitely better to pay for healthy, pure food than those that are packed with preservatives. Be it artisanal cheese, chocolate, jams or sauces, they are made with better, more conscientiously sourced ingredients.

Artisanal food negates the use of chemicals and preservatives. And most importantly living sustainably should be on everyone’s agenda as saving the planet has today become a necessity for the survival of the human race. And consuming locally made artisanal food is one of the easiest ways to reduce carbon emissions so are good for mother earth.

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"The products are made using traditional methods and tools."

On returning to traditional food methods

"The health benefits of artisanal food products are many."

"And consuming locally made artisanal food is one of the easiest ways to reduce carbon emissions so are good for mother earth."

What are the supporters of slow food movement advocating?

"And this is why supporting small-scale farmers and producers who prioritize regenerative practices is crucial to beginning to create this more sustainable food system."

Title:

Content: Philippine agriculture

[OPINION] The future of food: Regenerative farming is the key to securing our food future

Louise Mabulo
'Supporting small-scale farmers and producers who prioritize regenerative practices is crucial to beginning to create this more sustainable food system'

Food is an essential part of our lives, but the way we produce and consume it has enormous impacts on not only our individual health – but the health and longevity of our planet.

Unfortunately, the food industry’s large-scale pursuit of fast, easy, and cheap food has come at the massive expense of our environment, and it is responsible for a significant portion of greenhouse gas emissions, deforestation, and pollution.

In the Philippines – where 40% of the population relies on agriculture, and a sector that contributes 20% of the country’s GDP – many people are faced with challenges like food security, sustainability, and environmental problems. Additionally, small-scale farmers face challenges accessing markets and obtaining fair prices for their products, further perpetuating poverty and food insecurity.

The good news is that we’re not too late to do something about it, and through a combined effort, we have the power to reverse this situation.

As Earth Day 2023 draws near, it’s the perfect time to contemplate the future of our food industry, and begin the transition towards regenerative food systems that close supply chains and promote sustainable practices.

Food security comes full circle

While sustainability is about slowing deterioration, regenerative food practices go even further to future-proof what later generations will inherit of our food systems. In short, regenerative agriculture is a focus on soil health and biodiversity, which uses cover crops, crop rotation, and natural fertilizers to improve soil quality, sequester carbon, and increase yields.

If you’re not sure why this is important, think of it like this: the soil acts like the skin of our planet. It’s a barrier and an important layer that holds nutrients and water, as well as key organisms and organic matter. Without it being healthy, we simply cannot grow quality food. And with food demand set to rise by as much as 50% by 2050, and one-third of our soil estimated to be degraded by the Food and Agriculture Organization (FAO), this is a big problem.

But transitioning towards regenerative food systems requires a mindset shift away from the linear “take-make-waste” model associated with conventional farming practices, and towards a more circular one that closes supply chains. This means reducing waste, reusing resources, and recycling materials – but it also means connecting producers and consumers to create more localized food systems that are resilient to shocks and disruptions.

This is, of course, easier said than done when it comes to the dominance of large agribusinesses and the industrial food system. And this is why supporting small-scale farmers and producers who prioritize regenerative practices is crucial to beginning to create this more sustainable food system.

In 2016, I started actively engaging our farmers in the aftermath of Super Typhoon Nock-Ten, and as a result, I founded The Cacao Project, a social enterprise that promotes sustainable farming practices, supports, and empowers local farmers and communities in the Philippines. By providing training to farmers to improve their yields and income, the project promotes sustainable and high-in-demand crops, including cacao seedlings and short-term crops such as bok choy, okra, pumpkins, and more. We also utilize unused or otherwise barren lands to create productive economic forests and livelihoods for local and indigenous farmers. Our project ensures that farmers receive fair pay and are better positioned for sustainable success.

Additionally, we are continuously exploring ways to reduce waste and maximize our crop utilization. One of our recent innovations is using leaf fossilization to create stunning crafts and accessories, which upcycles waste while generating a secondary source of income for farming communities.

At the end of the day, I want to bring people closer to our food systems and cultivate an understanding of where our food comes from, how it is produced, and how it reaches our tables. It is a privilege for me to be featured in National Geographic’s Earth Day shortform Nat Geo Presents that will be premiering in the month of April where I can shed light on sustainable food systems and diets to a wide audience, creating a collective sense of responsibility and respect for the resources that sustain us.

The benefits of regenerative food systems extend beyond environmental sustainability – not only does it provide a host of natural services (such as acting as wind breakers and food shelters), it can create self-sufficient, healthier, and resilient communities.

As we approach Earth Day 2023, let’s take a moment to reflect on the impact of our food choices on the environment, and maybe make small changes to live more sustainably. Whether it be buying produce from local markets, supporting small-scale farmers who prioritize regenerative practices, reducing waste, and recycling. Let’s think before we shop and choose to live more lightly on the planet for the benefit of ourselves and future generations. – Rappler.com

Louise Mabulo is a National Geographic Explorer, chef, and founder of The Cacao Project.

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

"We are all part of a global network."

How many countries have members of Slow Food organization?

"At the onset of the COVID pandemic, small farmers from Melbourne, Australia, to Mexico City were able to ramp up production in a matter of weeks to meet a doubling of demand, proving that local farms and businesses are not only much more resilient in the face of global crises but also far more responsive to the needs of their communities."

Title:

Content: Supply Chain Failures Prove Growing Need for Localized Economies

The mainstream media — television, print and digital — routinely cycle through the litany of crises gripping the world. One week they’ll tell us about the latest climate disaster. The next, the focus may shift to the war in Ukraine. A few days later, COVID-19’s latest variant might be trending. The hot topic of the day is picked up, described in isolation and then discarded.

What we never hear is the fact that these crises are, in fact, connected. They are symptoms of a global economic system that is not only driving up resource use and pollution; it is squeezing people financially, undermining democracy, concentrating wealth and power in the hands of unaccountable global corporations, and exacerbating conflict and violence.

In addition, recent events have highlighted how vulnerable we are because of our dependence on the global economy. Long-distance supply chains are failing around the world, and the cost of living is skyrocketing as a result.

This is clearest when it comes to our most basic need of all: food. At the grocery store, Americans are paying 10 percent more for food than a year ago, while the United Nations Food and Agriculture Organization reports that global food prices hit record highs in March. In the United Kingdom, the price of chicken is set to soon match the price of beef.

Why? Largely because economic globalization — which, in short, involves using public monies and government regulations to favor exports over self-reliance — has ensured that we source our food from ever farther away, via ever longer, more complicated supply chains.

That means that when China shuts down in response to COVID, it affects the whole world. When Russia invades Ukraine, global supplies of grains, vegetable oil and chicken feed are jeopardized. When energy prices rise, so do food prices, because industrial agriculture for export is built on fossil fuel-based fertilizers and fuel-guzzling transport. When synthetic fertilizer production facilities shut down because the price of fracked gas is too high, chemical-dependent farmers’ yields fall.

And when fears grow, they snowball: Countries across the globe have halted food exports for fears of food insecurity.

This would not be nearly so big a problem if the entire globe hadn’t been made so dependent on global trade for basic needs. Consider the fact that global trade volume is now roughly 40 times greater than it was in 1950. As governments — at the behest of global corporations — continue to subsidize and regulate in favor of global trade, people’s lives and livelihoods are at the mercy of middlemen operating transnationally.

Thanks to globalization, food produced regionally or nationally is more likely to be exported than to feed the local population: They’ll eat food imported from elsewhere. The situation is now so absurd that countries regularly import and export nearly identical quantities of identical products. In 2019, for example, the United States imported 1.53 million tons of beef, even as it exported 1.51 million tons. In 2020, Germany was the world’s top importer of butter ($851 million), and also the fourth-largest exporter of butter ($653 million). That year, France both imported and exported about $1 billion worth of beef. These are not outliers but typical examples of “redundant” trade in the global economy.

The list of actual and potential hiccups along these fragile supply chains is virtually endless. Those we have experienced recently include pandemic lockdowns, a blockage in the Suez Canal, and avian flu outbreaks. Last week, the Royal Bank of Canada reported that one-fifth of the global container ship fleet is currently stuck in congestion.

These are but harbingers of worse to come. The global food system itself — based as it is on chemical-intensive industrial monocultures for export — has decimated seed and livestock diversity, and is rapidly eroding topsoil and depleting fertility in our most important food bowls. Add to all this the fact that this food system is responsible for up to 57 percent of all greenhouse gas emissions, and widespread food system collapse is very possibly imminent.

Can we assume that these and other real-world effects will finally lead to a rethinking of “comparative advantage” — a cornerstone of the modern economy? The 1817 theory — an article of faith among supporters of “free trade” and globalization — asserts that if countries specialize in what they produce best and trade for every other need, all countries will be better off.

The theory of comparative advantage may have been plausible 200 years ago, but globe-spanning supply lines make no sense in our increasingly fragile world. During the pandemic, most countries would have been far better off had they relied more on local production, rather than on specialized production for global trade.

Unfortunately, political leaders on both left and right have ignorantly continued to promote economic globalization despite its mounting costs. Their policies have enabled multinational corporations and banks to accumulate immense wealth: By 2000, more than half of the largest economies in the world were corporations. Their wealth enables them to distort the democratic process through campaign donations and vast lobbying efforts, and to spend billions of dollars shaping public opinion through advertising, data mining and media ownership. Trade agreements even allow transnational corporations to sue governments if environmentally or socially conscious laws or regulations get in the way of corporate profits. In short, globalization has reshaped society in the interest of unaccountable, internationally mobile corporations.

For many rather obvious reasons, this is a bad idea. For example, it is the main reason why governments have continuously failed to act on the climate crisis. It is why profit-driven media have become ever more polarizing and incendiary. It is why local businesses are being driven to bankruptcy by global giants, and why communities are being broken apart and amalgamated into ever-bigger, more anonymous, more resource-intensive megacities. It is why billionaires continue to get richer and richer, even as the majority of the world’s people must run ever harder and faster just to stay in place. As the resources needed to fuel this globalized system become more scarce, conflict both within and between countries is seen to rise.

The fact that these seemingly disparate issues are connected by their shared roots in the globalizing economic system is, perhaps counterintuitively, a reason for hope: By focusing on that root cause, we can more easily take steps that address all of those problems simultaneously.

And although we haven’t heard much about it in the media, initiatives across the world are proving the multiple benefits of shifting away from dependence on global corporations toward place-based, community businesses. These projects can be seen on every continent and constitute a movement toward what can best be described as “localization.”

Ordinary people are responding to the specter of food insecurity by boosting localized production of food and other basic needs. At the onset of the COVID pandemic, small farmers from Melbourne, Australia, to Mexico City were able to ramp up production in a matter of weeks to meet a doubling of demand, proving that local farms and businesses are not only much more resilient in the face of global crises but also far more responsive to the needs of their communities. We have heard from a number of sources that these farmers didn’t raise their prices, even though they ended up working harder and employing more people.

Similarly, people are organizing into informal community networks to help each other deal with the havoc of COVID lockdowns and — increasingly — climate shocks. In many cases, these informal groups have proven to be much more effective than centralized bureaucracies. They also galvanize community solidarity and lift people’s spirits in ways that simply cannot be achieved by large-scale organizations.

Because they’re happening under the radar, no figures will do justice to the proliferation of such informal groups. But it is telling that, in the U.K., more than 4,000 mutual aid groups emerged in 2020 alone.

Community mutual aid networks represent but one facet of a much broader movement for localization. Although sorely underrepresented in the mainstream media, concern for climate change, corporate rule and mental health are giving rise to a plethora of localizing responses.

A local food movement is growing on every continent. While the number of farmers’ markets in the U.S. has quadrupled over the last 20 years, organizations fighting for local food sovereignty are among the largest social movements in the world, representing more than 200 million small farmers.

Local food systems — which are based on small-scale, biodiverse production — not only dramatically cut greenhouse gas emissions but actually regenerate the land. Studies by the Rodale Institute suggest that shifting to such techniques on all cultivated and pastureland would enable us to rebuild soils and sequester over 100 percent of current CO2 emissions. This doesn’t mean a reduction in production: Small farms produce up to five times more food per acre than industrial monocultures.

What’s more, reorganizing our economies around local interdependence instead of global dependence would significantly increase community prosperity. A 2021 U.K. study, for example, reveals that local food outlets create three times as many jobs for the same amount of food sold as supermarket chains.

The benefits of localization apply to more than just the food system. A case study on independent versus chain bookstores found that money spent locally left three times as much money in the local economy as money spent at a chain store — resulting in three times the job impacts, three times the income effects, and three times the tax proceeds to local government. Another study showed that every square foot of retail space occupied by a local business generates 70 percent more local economic impact than a chain store.

Meanwhile, regional government support for local, craft-based economies in some parts of rural India has increased earnings by more than 60 percent for hundreds of thousands of people, while slowing the widespread and damaging trend of hyper-urbanization.

Stronger local economies are important not only for the financial and employment benefits they provide, but also for the closer contact with nature and with community they offer. In a Norwegian study, the simple act of community gardening was shown to be more than twice as effective in treating depression as chemical antidepressants. Participants in such programs have overcome devastating mental illnesses and have described their experiences movingly (“as the garden began to bloom, we began to bloom”).

By understanding the root causes of our global crises, we can begin to identify systemic solutions. What’s more, we can also see that these solutions are already being pioneered by ordinary people all across the globe, acting with little if any government support but on goodwill and common sense.

This June, under the banner of “World Localization Day,” numerous projects and networks working toward economic localization are coming together to make their global movement known. The campaign demonstrates that localization is not about isolationism — in fact, cross-cultural collaboration is an integral part of the movement. World Localization Day is also an attempt to break the corporate stranglehold on information: While the mainstream media excels at highlighting the disparate symptoms of systemic breakdown, it fails to connect the dots between these symptoms, nor does it identify the plethora of real-life systemic alternatives.

The next time the daily news makes you painfully aware of the many crises we face, remind yourself that we don’t have to fight each problem on its own. We can instead expose their root causes and work together to withdraw dependence on the global system while reweaving local interdependence. We can join the movement to solve multiple crises at once.

"A local food movement is growing on every continent."

How many countries have members of Slow Food organization?

What happened after the opening of McDonald's restaurants in Rome opened?

"The benefits of localization apply to more than just the food system."

**These key sentences highlight the roots, purposes, and global reach of the slow food movement, as well as how traditions, sustainability, and local resilience play central roles in its development and continuation around the world.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

Title:

Content: Breaking The Industrial Cycle With Slow Food

Where do you go to get your groceries? If your first thought was your local supermarket, you are not alone. Shopping in large grocery stores became the norm for many of us, and we rely on these outlets more than we realise. They are convenient, filled to the brim with seemingly every product you could imagine and have a price point that fits most pockets.

From afar it seems like the perfect solution, but we all witnessed what happened in 2020, when the COVID-19 pandemic turned life on its head and among many others, highlighted the fragility of our food economy and the part supermarkets play in it.

The University of Oxford describes our food system as “a complex set of interconnected practices and relationships that ultimately deliver food from farms, processing facilities, factories, warehouses, and retailers, to the dinner table.”

Slow Food

The industrial food system is built for scale and efficiency with an aim to maximise production, reduce cost, and function much like factories.

Although many supermarkets and producers are taking steps to include the origins of their products on their labels, there is still not enough transparency around where our food actually comes from. This industrialised structure offers customers accessibility to a wider range of products at more affordable prices but has economic and environmental impacts that many are not aware of.

Industrial agriculture is notorious for using a range of fertilisers, pesticides, herbicides in their processes to maximise output, some of which stays present in the soil long after the crops are harvested. The products are then processed in factories, stabilised with preservatives and packaged in plastic, all occurring before they are loaded onto long haul freights, planes, lorries to arrive in distribution centres and eventually to supermarket shelves.

BBC Good Food reported that “DEFRA estimates that moving food is responsible for 25 per cent of all miles covered by heavy goods traffic in the UK. Transporting food within, to and around the UK produces 19 million tonnes of CO2 annually – equivalent to around 5.5 million typical cars.”

The length of the supply chains involved in industrial food systems result in a fragile structure as any slight disruption throughout the intricate process can halt the supply chain at any time.

However, this industrial food system is not the only one available to our economy. While our modern supermarkets heavily rely on large-scale agriculture, large scale production and precise, uninterrupted international food trade and fast turnaround times, the alternative slow food system focuses on a more resilient structure.

As the resilient alternative to this industrial cycle that many in the industry are championing, Slow Food is focused on returning to the traditional methods and celebrating all things local.

The not for profit grassroots organisation, Slow Food was set up in Italy in the late 1980s in a bid to promote traditional food preparation methods and locally sourced ingredients, going against the arrival of the American fast-food chain McDonald’s in Rome. The eco-gastronomic organisation now has around 100,000 members in over 150 countries.

Recognising and raising awareness of the negative impact the industrial food system had on society, the economy and the environment, the organisation ignited a Slow Food movement: a new way of conscious consumerism that takes seasonality, locality and tradition into account.

A slow, or resilient food system can take on many forms, starting with us as individuals making a conscious effort to engage with producers, venues and outlets that are aligned with the slow food values, to foraging, growing our own produce and going to local farmers’ markets.

Any involvement in the movement can make a significant difference in local communities and build a more sustainable, resilient and eco-friendly food system.

As the first accredited Slow Food destination in Northern Ireland, the Causeway Coast and Glens have been spearheading the move toward this resilient system and together with Taste Causeway, the collaborative network of local food and drink businesses.

From exciting slow food events to highlighting producers and awarding them with Slow Food accreditation, Taste Causeway and Slow Food NI are putting local suppliers and venues at the forefront of consumers’ minds, one business at a time.

To find out more about how you can support the Slow Food movement, the businesses involved and the upcoming events on the Causeway Coast, go to https://slowfood.tastecauseway.com/

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- At once it is necessary to make a reservation that the once marginal topic has long ceased to be such.

Title:

Content: Root The Future and Ten Days on Bikes from Chiang Mai to Phuket
Someone just loves cycling, someone participates in races, and Joanna Hellier and her husband Max Hellier went from Chiang Mai to Phuket on bicycles for a big purpose – to draw attention to environmental problems and their relationship to our principles of nutrition.
Every year, humanity consumes more and more meat, and this directly affects the world we live in and, in particular, what we breathe.
Roman Vorobyov
19 February 2023, 09: 00 AM
Joanna and Max are the founders of Root The Future, an organization that fights for the transition to conscious and responsible consumption, including promoting plant-based foods.
It was with this mission that the couple decided on a ten-day trial, which ended on February 6.
The full report of Joanna and Max has not yet been posted, there is only a small interview on Instagram and a summary in numbers:
• 10 days;
• 1,554 km;
• 5 drops;
• 100 emotions;
• 8 flat wheels;
• 3 climate disasters;
1 important decision.
We hope that we will still be able to tell in detail directly about the journey of Joanna and Max, but in any case, the story should begin with Root The Future - a project for which the British couple went on a journey of 1,500 km through the hills and plains, noting the beauty of Thailand and the disasters that are happening right now in it.
One of them is air pollution by fine particles as a result of man-made fires as part of agricultural production.
Every resident of Bangkok knows about the taste of such air (Joanna and Max live there), and many people in Phuket right now remembered the metallic taste of PM2.5.
Root The Future
Root The Future was founded in 2020.
There was a pandemic on everyone ’ s agenda, but Joanna and Max were thinking about a problem that was before the coronavirus and clearly was going to remain after it – global climate change for the sake of habitual consumption.
And it is these habits that the couple decided to change, promoting environmentally responsible nutrition.
Over the past three years, Root the Future has implemented a number of successful projects, including The Future Plant-Based and Sustainability Festival in Bangkok and Chiang Mai.
The organization also established the annual Root The Future Plant-Based Awards, celebrating the efforts and successes of the business promoting a new food culture.
At once it is necessary to make a reservation that the once marginal topic has long ceased to be such.
In particular, it was given special attention at the last APEC summit, held in Bangkok in November last year.
They not only talked about what the food of the future could be, but also tasted it.
World leaders have tasted the future and have been content, but massive change requires massive recognition that our current eating habits are dangerous for the future of our planet.
Rather, the planet itself will not go anywhere, there have already been many cataclysms on it, but we are unlikely to be comfortable living under the smog and with polluted seas.
In 2021, Root The Future ran an eco-marathon in support of vegan restaurants that were struggling to survive the pandemic.
In 2022, the race took place for 50 km, and it was proposed to participate not only physically, but also ideologically – setting your own goals for changing eating habits and implementing them.
The initiative evolved into the Run The Future club, which now runs every Saturday, drawing people ’ s attention to the environmental issue.
Joanna and Max ’ s cycling journey across Thailand was a further development of this idea.
The couple traveled 150 km a day, burning only calories.
And at the same time, the country burned its cultivated areas, and residents breathed smoke.
Of course, as a source of energy, Joanna and Max took with them only plant food, deciding in fact to prove its suitability even for such things.
At the same time, a 10-day campaign was organized, during which subscribers of Root The Future in social networks could get free different samples of the same products of the future, for the sake of promoting which Joanna and Max went on a voyage for 1500 km.
North in the Smoke
If you are in Thailand recently, you will probably be surprised – the mountainous north of the country is notorious for air pollution, the peaks of which are seasonal in nature and are associated with agricultural production.
The smoke of the northern fires reaches Bangkok, exacerbating the already problematic ecology of the capital.
Right now, at the time of writing this article, Krungthep has a warning about the undesirability of outdoor sports due to the increased content of fine particles PM2.5.
Even according to conservative official data, the average Thai receives twice as much PM2.5 per year as the World Health Organization (WHO) has set as a target.
The reason for this is banal.
Since the 1980s, people have been eating more and more meat.
For meat production, corn is needed as animal feed.
What happens after harvest?
Answer: the fields are banal.
In Thailand, there are tens of thousands of small farms, and their owners do not have much alternative to the established practice.
Of course, any biomass can be processed, but the Thai farmer is more often called Somchai than John Rockefeller.
The peasant has no money for innovation, so the old technology is used in production - waste is burned, and ash fertilizes the soil.
And it happens on a massive scale.
That ’ s why Joanna and Max ’ s paradoxical thesis actually has a clear foundation – the less meat we eat, the cleaner the air we breathe.
Root The Future offers just that – plant proteins to replace animals.
You can learn more about the organization ’ s activities (and order its products for a trial) through the website www.rootthefuture.com.
Root The Future is also active on all major social networks: Instagram (@ rootthefuture), Facebook (fb.com / rootthefuture), YouTube (rootthefuture).
It's time to taste the future... and make the air cleaner.
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A long-standing campaign of Slow Food International

- Thus, we fully control both the freshness and the quality of the dishes.

Title:

Content: Partnership project
Chain of grocery stores WINETIME: « Forming a dependence on delicious! »
May 12, 09: 00
Gastromarkets WINETIME popular with gourmets.
Prepare meat and seafood, spicy, savory, salty or sweet - here they go to find the best ingredients for the dishes.
Now the markets are real gastronomic hubs, because in them you can buy products and eat delicious food in food halls and restaurants.
WINETIME chefs embody the culinary wishes of visitors almost without restrictions.
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There is an opinion that ready-made food in supermarkets can not be tasty.
The WINETIME team took into account the practice of European countries and destroyed this stereotype.
In many cities of Europe, grosserants are popular - grocery stores with a wide range of products.
They have created catering areas where visitors can sit at tables and eat what they have purchased.
Another example of a successful combination of places to buy and eat is the urban farmers' markets.
Buying meat steak in Spanish Barcelona or seafood fresh catch in French Trouville, the locals do not carry products to home kitchens, and if necessary, order cooking on the spot.
WINETIME carefully studied this experience and created its own unique model.
Denis Naumov,
project manager of restaurants and food halls WINETIME
“Our main principles and aspirations are to find like-minded people among consumers.
This format is a rare symbiosis of retail and service.
We started our own production in Ukraine and import real gastronomic finds – exclusive products from Europe, and bring wine and strong alcohol from all over the world.
We sell everything in our stores.
At the same time, restaurants and food halls were opened in the network, - said Denis Naumov, project manager of restaurants and food halls WINETIME. - If our guests bought something, then, if desired, they order to cook it right on the spot.
Also, without going beyond the threshold of the store, you can eat a dish and drink your favorite drink without cork collection.
All processes are accompanied by the staff of the grocery stores, providing a high level of service.
At one time, we tried to create a space in the format of European grosserants.
However, we quickly realized that such an innovation does not work for us.
Ukrainian consumers did not understand - how it is: there are tables, but there is not enough service?
Most sat waiting for a sociable waiter who would bring the menu and tell in detail about each dish or the composition of its ingredients.
In short, Ukrainians are more demanding of service. ”
Two in one WINETIME: food halls and restaurants
In WINETIME created two formats of institutions.
One of them was a democratic and open space – food hall.
It is located directly in the trading hall near the rows of shelves.
Here, guests have a quick snack, sitting at comfortable stylish tables, even order a dish from the menu, and while waiting, continue shopping.
A more autonomous and separate place from the trading floor is a restaurant.
The atmosphere here is rather dolce far niente.
In Italians, adherents of this lifestyle, it means a leisurely rest over a glass of wine and enjoying the taste.
This is how in WINETIME restaurants for a long time and without haste guests spend time with friends, family or loved ones.
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Both at the food hall and in the restaurant, visitors receive the same level of service.
A team of waiters, no worse than gastronomic specialists or sommeliers, is guided by the range of products and alcohol presented in the WINETIME network.
They are happy to give recommendations and advice on various items on the menu.
In order to comply with a single standard of quality, cooking time and visual presentation of dishes, a single menu has been created in all food halls and restaurants.
It is updated every 3-4 months, and is formed taking into account gastronomic trends from all over the world, requests and tastes of guests.
“The uniqueness of WINETIME establishments is that the dishes from the menu are prepared from the products presented on our shelves.
Thus, we fully control both freshness and quality, because we are confident in what we sell, - says Denis Naumov. - Most of all, we appreciate the relationship with our guests, because every time we are creative in the search for new services.
For example, if necessary, our visitors can choose porridge, ravioli or dumplings on the shelf, give the products to the chefs at the food hall or in the restaurant and the dish will be cooked on site.
This is very convenient, because, of course, not everything can be on the menu.
But we do not limit any of our guests in the travel desires.
Thus, you can quickly feed the child or take the finished food home, warm up if necessary.
Favorite dish gives positive emotions, creates a mood and energizes, so we form a dependence on quality taste. ”
A similar principle in WINETIME applies to alcohol.
Sparkling, quiet wine or strong drinks can be picked up to the dish, so that they fit each other in the best way.
There are more than two thousand products in the chain of grocery stores, so the bar list of food halls and restaurants is one of the largest in the country.
The so-called cork fee is not added to the bill - a markup for uncorking the bottle.
That is, the cost of alcohol remains at the price of the drink on the shelf of the market.
“The uniqueness of WINETIME establishments is that all dishes are prepared from the products presented on our shelves.
Thus, we fully control both the freshness and the quality of the dishes. ”
Not only imports, but also own production
In WINETIME there is no need to make separate purchases or keep meat, fish or vegetables for several days in the refrigerator.
All food halls and restaurants are equipped with open kitchens, which makes the cooking processes transparent.
In addition, guests have a unique opportunity to communicate with chefs.
There are many friendships between them.
Visitors eagerly await the new chef menu, and chefs are well aware of the tastes of regular visitors and respond to most personal preferences, such as the degree of roasting of meat or the use of individual ingredients in dishes.
Chefs give advice on the taste, texture or method of preparing a particular product.
WINETIME guests especially like to order steaks.
They can cook here.
The chiefs of the network understand the intricacies of preparation, proper roasting of various types of meat and serving according to the rules.
This gastronomic direction is important for the network of gastronomic markets.
At one time, the company invested in the development of its own livestock farm Trostinka, in the Kiev region.
Here they grow exclusive breeds of bulls, sheep, goats and have established the production of premium quality meat products.
That is why the top orders at food halls and restaurants have excellent steaks, meat in exotic marinades, branded burgers with juicy patties of marble beef.
Everything that comes from the farm Trostinka, and in addition to beef, it is also poultry meat, various greens, processed in the main kitchen, from where packaged products are sent to restaurants and food halls WINETIME.
There is a so-called closed production cycle, which allows you to control all the processes of product preparation - from animal feed to the time when the product gets on the table to consumers.
“The imperatives of WINETIME cuisine are taste, quality, safety, aesthetics and speed of serving dishes.
Our chefs work on the taste characteristics of the dishes.
Our own facilities, such as a farm, allow us to use products of the highest quality for restaurants and food halls, ” Denis Naumov is sure. “We work on food security every day and guarantee our guests that we control each product both in terms of origin and receipt in the grocery chain. ”
Another important direction is developing WINETIME.
It ’ s about my own bakery.
Here they bake bread on a live leaven, in a French stove on wood.
It is made exclusively from natural ingredients, without the addition of baking powder or industrial yeast.
The energy of real flame and wood is also highly appreciated, which saturates the finished bread with a unique aroma and taste.
The assortment of the menu of food halls and restaurants WINETIME presents favorite Ukrainian seafood.
Sophisticated dishes of Scandinavian cuisine, such as Norwegian soup with fresh salmon and cream, smoberds - Danish open sandwiches and, of course, Japanese sushi and rolls made from under the knife, satisfy the tastes of the most demanding visitors.
“Even in the conditions of a full-scale war, we remain true to the principles, and we always declare them – the taste, quality, safety and efficiency with which we deliver products to our grocery stores.
The most important thing that Ukrainians need today is the protection of life.
We will not provide everyone with global security, but we can take care of food, - Denis Naumov is sure. - WINETIME guests come to us to enjoy the aesthetics of taste and quality of service.
Our team strives to create every visitor a bright journey into the world of professional cuisine.
We are guides, experts, helpers and friends along the way. ”
The team of grocery stores has high standards, as well as unwavering dedication and care for their guests.
That is why most visitors of WINETIME are impressed to save time on household chores and have more opportunities for family, meetings with friends or to devote themselves to a favorite hobby.
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- Each brand has its own story of origin.

Title:

Content: “Sibrostock ” – with care for the health of Siberians
• 12 / 12 / 2023, 10: 00
For more than 12 years, the Novosibirsk company has been successfully developing in a fairly narrow niche of healthy food products and is constantly expanding its range.
At 100 years old, there is something to talk about.
Each brand has its own story of origin.
Family company LLC "Russian Sprout.
Siberia ", known on the market under the brand" Sibrostock ", appeared in 2011 due to the fact that its creators were looking for a way out of a personal tragic situation.
A family member had health problems, and at one of the conferences, the founder of the company, Anastasia Bessonova, met entrepreneurs from Krasnoyarsk who were engaged in the cultivation of microgreens.
- I was interested in their case, and I decided that this product can really help, - recalls Anastasia. - At that time, neither I nor my family members had any experience in doing business, business education.
In general, I was a person with a humanitarian education, far from the numbers and the economy.
I had 15 years of teaching experience in high school.
The mission of the company was formed very quickly and organically.
The goal of its existence and development, the creators of "Sibrostock" set the improvement of the inhabitants of Siberia.
- We give Siberians the opportunity to get vitamins from live greens to maintain and maintain health, - says the interlocutor Infopro54. - A week ago, I also formulated my personal mission for myself, as I realized why I have been doing this business for so many years, I promote the culture of eating microgreens, even despite the fact that this business cannot be called very profitable.
I want, if God willing and I will live to be 100 years old, to be surrounded by people about my age who will share my values and with whom I will have something to talk about.
The main problem of centenarians today is that they do not have their own circle of communication.
Everything around us is changing very quickly, and young people find themselves in a different category.
I periodically communicate with older people who are in good health, and they say that they have no one to talk to about their own.
That is why I am now forming a circle of people around me who support a healthy lifestyle, and I plan to develop it so that in 100 years we have something to talk about.
The turning point
The first time after the creation of the project "Sibrostock" was unprofitable.
However, as Anastasia Bessonova admits, at that time no one thought about profit in the family.
The main thing was to support health, and this task was eventually solved.
In 2013, two years after its creation, Lenta entered Sibrostock as part of the local supplier development program and offered cooperation.
As the entrepreneur recalls, at that time, the Novosibirsk people were completely unprepared for this.
The retailer presented a large list of requirements for products, for the technology of work, about which entrepreneurs had no idea.
— During the year, we solved this problem, connected electronic document management, changed the label, studied the information on labeling.
The work was huge then.
Moreover, "Lenta" on a gratuitous basis provided us with great support in business transformation, - says the interlocutor Infopro54. - In 2014, we began to introduce the HACCP system into production, a specialist of "Lenta" from St. Petersburg came to us, made a free audit of production, showed growth points - and a year later we met all the standards of HAASP.
Soon we signed a cooperation agreement with Lenta and reached another level of recognition and quality of work.
For our company, it was a huge progress and a step forward.
The second important milestone is that in 2018, Sibrostock began to cooperate with Auchan, which also works well with local manufacturers.
Director of the Novosibirsk "Auchan" Alexander Chirkov himself is a supporter of a healthy lifestyle and therefore willingly experiments.
At the site of the retailer, Novosibirsk residents implemented a mini-farm project so that visitors could observe the process of growing microgreens.
This was the second big step, after which the recognition and capabilities of the company increased dramatically.
The secret to success is intuition
My secret to success is strange.
I'm a humanist and I don't know much about numbers, but I have a great accountant at my company.
When we gather, she periodically says: “Nastya, we work only because you do not understand anything in mathematics.
When things are bad, I grab my head and think about what to do, and you say that you have a new idea and we will develop something new.
And then this idea shoots, ” laughs Anastasia Bessonova. – I do not know what to call this secret of success, perhaps it is intuition, but I see new niches and interesting opportunities, I see how the market opens up, I understand the prospects.
I constantly communicate with customers who travel a lot around the world and bring breakthrough ideas from their travels, give feedback.
All this allows us to continuously develop, think about what we can still offer our customers, so that not only them, but also our lives become even better.
By the way, we constantly eat our own products.
New niches
12 years ago, Sibrostock began work on a rented site of 50 square meters. Today, the company has 350 "squares" of its own production areas.
At the same time, due to the high automation of production, 13 employees work in the project, 5 of them came in 2023.
The range of products has expanded from 4 to 63 positions:
• Sprouts, from which the history of the company began.
• Microgreens, now only gaining popularity.
• Several years ago, thanks to METRO Cash and Carry, Novosibirsk residents released an interesting product - boxes of salads with microgreens and sprouts, which can be used as a snack at home or at work.
This is fast and ready food, rich in vitamins.
• Frozen semi-finished products from legumes, vegetarian cutlets (chickpeas, lentils), which the company buys "Farmer-Center" and sells under its own brand.
That is, Sibrostock is actively developing the STM direction.
• Concentrated wheat germ juice – live chlorophyll.
This direction Novosibirsk has been developing for a long time, but the product began to be popular only recently.
Now it is implemented through the "Farmer Center" and private customers, but in the future the company plans to go into large networks.
• This year, Sibrostock began to produce edible flowers.
The client told about them to entrepreneurs 5 years ago, but at that time the Siberians were not morally ready for such a product.
So far, trial batches are coming to the market, and they are in good demand among restaurateurs.
— Another area that we are implementing as part of the company ’ s mission is lessons in schools on healthy eating.
At one time, I received the education of a nutritionist, so now on a professional basis I meet with schoolchildren of different classes, talk about the culture of nutrition.
Since the beginning of September, I have taught almost 50 lessons.
We get a very positive connection from parents, - comments Anastasia Bessonova. - For example, earlier the child did not want to eat properly, and after our lesson he began to understand why he needs to eat greens, and learns to make an informed choice in favor of high-quality natural products.
Our body gets used to sugar and carbohydrates very quickly, and they are necessary for it as doping.
There is no habituation to greens, and in order to eat it, you need to make conscious efforts.
But this is for an adult.
If the child in childhood was not taught to eat greens, then this is a separate ― complex ― direction of work.
Meanwhile, 50% of our diet in Siberia should be greens and vegetables.
So our company meets the important need of Siberians in the fight against vitamin and fiber deficiency.
Ready for change
To date, Sibrostock has already issued 5 patents for its products and is preparing several more developments for licensing.
Today, the world is changing very quickly, so it is difficult to set strategic goals.
But we have a few ideas that we intend to implement.
So, in 2024, we plan to launch a line of marinades with sprouts, because I see how these products are in demand on the market.
We plan to produce vegetarian sausages from sprouts based on legumes and vegetable protein.
This requires a lot of investment, but I am sure that with the support of the center "My Business" such projects are quite feasible.
The state today helps entrepreneurs not only to see opportunities, but also gives funds for business development, ” says the interlocutor of Infopro54.
For 12 years, Sibrostock received a lot of support from the state.
Next year, the company expects to take part in another project to modernize production and launch a new line.
- We have our own free areas, where we plan to restructure the engineering equipment and install a new line for the production of sausages, - explains Anastasia Bessonova.
Now the company "Sibrostock" works for the entire Siberian region, including through partnership with large federal networks.
Novosibirsk delivers products to distribution centers of retailers, and they send it to their stores in other regions of the district.
For example, Sibrostka products can be bought in Auchan Omsk.
The company itself carries the goods to the shops of the company "Lama": Spark and "Good choice" in Tomsk and Novosibirsk, as well as to the network "Bakhetle" in Novosibirsk and Barnaul.
Through the network METRO Cash and Carry products are distributed in Novosibirsk, Krasnoyarsk and Novokuznetsk.
Anastasia Bessonova graduated from the Faculty of Philology of the National Pedagogical University with a degree in Philology.
In 2006 she defended her thesis, candidate of pedagogical sciences.
Diploma of professional retraining of NGAU under the program "New technologies that increase the efficiency of agriculture, free niches and new promising directions for the development of the agro-industrial complex".
Diploma of professional retraining in the program "Fundamentals of Nutritionology", Center of professional retraining of personnel of Saratov.
In 2012 and 2021, the company received a gold medal of the Gemma contest (Best Goods and Services of Siberia).
In the list of achievements of the company - Gratitude from the Minister of Industry, Trade and Entrepreneurship Development of the Novosibirsk Region.
Photo provided by Anastasia Bessonova, authors: Irina Timofeeva, Anastasia Bessonova
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- I periodically communicate with older people who are in good health, and they say that they have no one to talk to about their own.

- That is why I am now forming a circle of people around me who support a healthy lifestyle, and I plan to develop it so that in 100 years we have something to talk about.

- By the way, we constantly eat our own products.

- But there was a request from the farmers.

Title:

Content: Farmer ’ s products store as an idea of agribusiness
A store with its own products and a cafe where these products and dishes from them can be tasted is a great idea for additional earnings for the farmer.
But not everyone decides to implement it: many are afraid that the extra hassle will be empty, and the time and money spent on the launch will go away like water in the sand.
In fact, it's not that difficult.
Farm shops are healthy products without pesticides, antibiotics and unnecessary additives, fresh vegetables and greens, fragrant buns from their own flour and much more.
And it is fashionable - the trend for a healthy lifestyle has been developing for more than 10 years, attracting more and more supporters and at the same time buyers to stores with eco-products.
A classic example is the chain of stores VkusVill, which appeared in Moscow in 2009, which is positioned as a brand of natural products with an honest composition.
Today, more than 1.4 thousand stores of the network in 72 cities choose 6.6 million customers.
The results of a survey conducted by Rosselkhozbank in 2022 showed that almost half of Russians believe that in the modern world, the use of farm products is part of a healthy lifestyle.
At the same time, 29% of survey participants admitted that they prefer variety in the daily diet and are ready to allocate time to buy fresh products.
The example of VkusVila shows that farm products have become so popular that many are willing to drive an extra metro station to the farmer ’ s market to buy them, or try delicious food without GMOs and preservatives from “clean ” foods in public catering.
Further, more.
Citizens are ready to come for shopping and to the farm, where the freshness and organic products can be obtained without intermediaries.
For example, in the Istrinsky cheese factory of Oleg Sirota, where a thousand cows, a bakery, a cafe, a shop, and a guest house are perfectly combined.
But the first one here was a cheese factory, which opened almost 8 years ago.
On their land: relief for farmers
Until 2022, farmers could sell their own products only in markets and fairs, trade on their plots was prohibited.
Farmers' lands are agricultural lands, using them for trade meant misuse of the site.
But there was a request from the farmers.
In addition, local products get to the consumer faster, so they do not need to add preservatives, which means they are healthier than imported ones.
However, if you allow to build commercial real estate on agricultural lands, the fields around the cities will quickly be built up with hypermarkets.
Therefore, the government decided to give the go-ahead to trade “in the field ”, and on its land, only to farms and agricultural cooperatives.
The opportunity to sell the grown crop directly on their land for farmers appeared after the introduction of amendments to the Federal Law No. 407-FZ “On Amendments to Article 19 of the Federal Law“ On Peasant (Farm) Economy ” and certain legislative acts of the Russian Federation ”.
Trading according to general rules
But the relaxation applies only to the location of the outlet or store.
To open a store near your home, the farmer needs to meet several conditions:
• Have the status of a farmer.
• The trading space should be located in a special non-capital structure: in a pavilion, a kiosk, a building fenced off from the house or even in a van.
• Trade should not disrupt the integrity of the soil layer, so trading premises should not be located on arable land, reclaimed land or particularly valuable productive agricultural land.
For example, you can not build a store in the middle of the field, but you can place a trading tent next to the arable land and sell fresh farm products to everyone.
In addition, you will have to follow all the basic rules of the retail trade.
First, the products must have the necessary certificates and be sold through the cashier.
Secondly, the requirements for commercial premises on farm land, as well as for any other retail outlets, are determined by legislation in the field of ensuring the sanitary and epidemiological well-being of the population.
Legal norms in this area and in the field of consumer protection already contain exhaustive requirements for objects of trade both in non-residential premises of residential buildings and in non-stationary objects of trade.
New ones will not be introduced specifically for farmers.
As for the current requirements for retail trade, we are primarily talking about SanPiNakh, relating to the sale of food.
So, in order to sell products on the street without violations, you need to equip a canopy.
It will protect the goods from rain and sun.
Perishable products should be stored in refrigerators.
If the farmer opens a store, he must provide a packing area for the products, a warehouse and a restroom for the sellers.
Just like in a regular store.
What you can sell in a farmer ’ s shop
Everything that farms produce.
These are carcasses of chickens, geese, ducks, rabbits, quails, pork, beef, chicken and quail eggs, mushrooms, butter and sunflower, cheese, milk, cottage cheese, sausages, seasonal fruits, vegetables and greens.
Beekeeping products, fruit drinks and juices, mashed berries and vegetables.
In short, at least foie gras, if the farmer himself grew the ducks.
Control and control again
If the store sells food, you need to be prepared for control.
Moreover, the assortment is mainly a speed port.
Before opening your own store, you need to inform the regulatory authorities that you are starting a business.
Retail and catering will need to notify Rospotrebnadzor.
It is most convenient to do this through the portal of public services.
It's an important moment.
If everything is not ready for the start, it is better not to hurry.
The notification means that the business is already operating in compliance with all sanitary and epidemiological regulations.
For example, if your store has not completed the repair, wait for its completion - and only then contact the department.
Then, in the case of verification, you will not have any problems.
By the way, the store will need permits from the SES - for compliance of the store and products in it with the standards and the fire service - for the safety of the outlet.
It is necessary to conclude a contract for the removal of household waste.
If you sell food, you will need to register with FGIS "Mercury".
This is a system of control of meat, milk, honey and other goods that are subject to veterinary certification.
If you plan to sell wine from berries grown in your own vineyard or garden, you will have to obtain a permit for the sale of alcohol in addition to the license for the production of wine.
How much does it cost to build
The amount can vary greatly depending on the location, area and other factors.
For example, whether you need to build a room for a store, or you plan to convert the existing building - or prefer to put a tent for the sale of watermelons right next to your melons.
Of course, the cost of opening a store will be higher.
You will need commercial equipment:
• racks, counters, slides;
• refrigerated cabinets for meat, dairy products and vegetables;
• refrigerating and freezing lari;
• baskets;
• inventory – cutting boards, knives, basins, boxes;
• cash register;
• cash scales;
• cash box.
In addition to commercial equipment, you may need other equipment - air conditioning, video surveillance system, as well as a scanner.
It is connected to the checkout to add goods to the check by barcode.
The scanner is required for the sale of labeled goods and strong alcohol.
Another item of expenditure is staff salaries and taxes on payroll.
This is at least two salespeople, a cleaner to maintain cleanliness in the store and an accountant.
However, the farmer himself can stand behind the counter, especially at the beginning of the project, when it is important to attract a buyer.
Who better to tell the farmer about their products?
Of course, in any case, the new business will require additional costs.
Rosselkhozbank offers agricultural producers several types of loans for development.
For example, the "Investment Standard" loan, loans for the creation of family farms and / or workshops for the processing of livestock products and loans for investment purposes.
A little about taxes
An old English proverb says that only death and taxes are inevitable.
Of course, the new type of activity will also have to allocate funds to the budget.
What taxes will have to be paid and how much depends on the taxation system chosen by the farm.
The list of tax payments depends on the chosen tax regime and on who should pay them: the CFC-organization or the head of the CFH, registered as an individual entrepreneur.
According to the Tax Code, the peasant farm (legal entity) can choose one of the existing tax systems.
Depending on this, the CFC pays certain taxes.
The first five years after the registration of the KFH do not need to charge and pay personal income tax from the income of its participants from the production, processing and sale of agricultural products, except for those for whom such exemption has already been applied before.
The head of a peasant (farm) economy registered as an individual entrepreneur can apply the patent system (PSN).
The base rate is 6% of the potential annual income established by the constituent entities of the Russian Federation.
If he additionally conducts other entrepreneurial or professional activities, then from the amount of income from this activity, exceeding 300 000 rubles. for the billing period, he pays 1% (but up to a certain limit) for his pension insurance.
In addition, when carrying out business activities without the formation of a legal entity, the head of the KFH will have to independently calculate and pay personal income tax (PIT), as well as submit a tax return on PIT.
But the income received in this economy from the production and sale of agricultural products, its processing and the sale of other members of the KFH are not subject to personal income tax for five years, counting from the year of registration of the economy.
If the farm employs workers, then the head of the KFH or a legal entity will act as tax agents.
They have to calculate and keep the NFL.
In addition, KFH and individual entrepreneurs are obliged to pay land and transport tax regardless of the taxation system.
Let's summarize.
With the opening of the store, the land tax will not change, but the property tax and personal income tax may increase.
The first - with the advent of equipment for the store, the second - with payments to employees.
The remaining taxes are paid according to the previous scheme, but the amounts may also increase.
For example, on the general tax system, with the advent of profit from trade, the amount of tax will increase.
Farmer 's cafe
Where there is a store, there is a cafe: buyers will be able to try various dishes, pastries and drinks from those products that came from the city.
But opening a catering point will require additional permits and approvals.
The legislation does not give any preferences for farmers' cafes.
Approximate package of documents:
• coordination with fire inspection;
• sanitary-epidemiological conclusion from Rospotrebnadzor for compliance with the requirements of the cafe;
• permission to open a cafe from the local administration;
• a license to sell alcohol, if you sell it;
Practice shows that it is most difficult to get permission from Rospotrebnadzor to open a cafe: for this you need to comply with the requirements of several SanPiN.
The Agency will request contracts for disinfection, garbage removal, laundry services, technological project of binding the equipment to electricity, water, sewerage and other documents.
Next, a program of sanitary production control will be approved, according to the plan of which the further activities will be checked.
A farm cafe can increase store sales by 50% due to the fact that visitors who come to eat will definitely come to the store - and if they liked it, they will come again or order the delivery of products home.
Source: Own Farming
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- On their land: relief for farmers
- I also give the opportunity to work for people with disabilities with a full social package.

Title:

Content: Recommend a hero
WE matter who is close to us and our families.
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• Our Man strives to create something that improves people ’ s lives
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• You trust him and are confident in his sincerity
• Our Man lives a full life: a beloved family, a worthy environment, a favorite business, an interesting hobby
• Our Man is always moving forward and evolving
• Our Man is not indifferent and is ready to create good deeds with us
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EcoBusinessLab.
3 stories of entrepreneurs about how they create a “green ” business
14
01.01.2000
EcoBusinessLab.
3 stories of entrepreneurs about how they create a “green ” business
Public Foundation ITeachMe Center for Competence Development, which received the Award for NGOs as a young and rapidly developing organization in Kazakhstan, contributing to the socialization and integration into society of people with disabilities and focusing on the employment of this category.
The fund currently has nine parallel projects, one of which is the EcoBusinessLab project, which is implemented in partnership with Chevron and helps young people with attractive ideas in the field of eco-entrepreneurship to develop.
To learn more about the project, we spoke with three participants of the second season of EcoBusinessLab.
Dana Esembekova, 34 years old, city — Astana
By education, I am a financier, but for many years I worked in the management of the architecture of the city, engaged in the construction of engineering networks.
After maternity leave, I thought that going to the civil service would not suit me.
I decided to look for myself in the field of entrepreneurship.
Project Open Place
I noticed that we began to have designers and online stores with interesting things, so I decided to combine them on one offline site.
For example, I rented rails for guys, and I had a cool location, fitting rooms, Instagram with all the information about resident brands and staff.
In EcoBusinessLab I got already in the process of Open Place.
I started a project with experts in the field of economics, marketing and eco-direction.
In the process of training, I already bought a sewing machine and took up a small space in my own showroom, where I invited several professional seamstresses to work.
We began to dismiss small orders of designers who had ideas for collections, but there were no workshops for implementation.
Immediately there was a second request from customers - the restoration of their favorite clothes.
We started wearing vintage clothes.
For example, we brought dresses of the 60s and coats of the 40s.
Another amazing request was from a client who made bags and shoppers from old jeans.
I have identified two types of clients that come to us.
First, it is the B2B sector or novice designers.
Secondly, these are girls who care more about eco-products and are engaged in reworking things.
I am the brain of the Open Place project and responsible for all creative work.
I have a technologist in my team who is responsible for product quality.
We also have craftsmen who make orders.
It turns out that we are four people.
Open Place is important because I promote gender equality by offering jobs to women.
I also give the opportunity to work for people with disabilities with a full social package.
It is important that my project is about “green ” consumption.
I am a social entrepreneur.
About the grant
I found out about the grant by chance, through social networks in some group.
I filled out the form and didn't even think it would go that far.
There was a thirst for new knowledge and curiosity.
About the future
I already have a strategy in my head that I want to follow in the future.
This is a large workshop for 30-40 workplaces, where we can implement all customer requests.
I also have an idea to launch my own line of clothes from recycled fabric.
For example, from the hemp fabric we found in India.
I want to promote such a way of thinking in clothes, by means of which it is possible to highlight the ethnicity of our people through the green “quality ”.
Anastasia Kravchenko and Artem Kravchenko, city — Astana
We are a married couple with children who are engaged in the collection and cultivation of herbs, the preparation of healthy snacks, delicacies, alternative sweets and ethical cosmetics.
Ladaga Family Project
In my family, collecting herbs was a tradition that was passed on to us through our grandmother and mother.
At first we collected for ourselves, made from herbs teas.
And then began to ask friends and friends of friends.
Everybody liked it.
We are well versed in this topic, so we collect herbs in the forest, and some even grow themselves.
Later Artem proposed to create a packaging, logo and name, which we did.
Artem is a chef.
That's where the puzzle came in.
In addition to herbs, we began to engage in food: jerk tomatoes, fish, meat, collect jars of nuts and honey, make sweets.
We had only to describe the project itself, which we did.
This year we went to EcoBusinessLab and won a grant.
We also started to “cook ” cosmetics.
At one of the little-known brands, I discovered ubtan, which we then decided to produce ourselves.
Later we started making hydrolates.
My husband and I shared responsibilities: he is responsible for the quality of the kitchen, and I am responsible for the training, promotion and design of the brand.
Now we are shooting a studio with girls, where we exhibit and conduct master classes.
We have identified a number of target audiences.
First of all, they are mothers who monitor their health.
They are interested in everything natural, they visit the baths using our products.
There's even one client who buys our pastille to her dog.
Secondly, these are private enterprises, shops with healthy products that buy from us in bulk.
Thirdly, they are people with interesting professions.
For example, a man who is engaged in bodily practices buys herbs from us.
This project is important for us because we have embodied ourselves in it, where we do not hesitate to be ourselves, where we openly talk about our values.
And for other people, our project is important because we create an environmentally friendly and healthy product.
We promote a local way of life in which a person lives on his land, collects everything necessary from it, and he does not need to go anywhere, polluting nature, for a better life.
This is where the effect of grounding and connection with nature takes place.
For example, in our region, sea buckthorn contains more vitamin C than lemons from the store.
And we know that.
About the grant
At first we participated in EcoBusinessLab, but we didn ’ t know anything about the grant.
I came to the project because I lacked knowledge of environmental issues.
I applied for a grant and got it.
About the future
We have a goal - to open our own workshop and arrange several sales points.
I think that in a year we will go beyond Instagram, start cooperation with some shipping company and become not just a family business, but something more significant.
Roza Adyrakova, city — Astana
I'm an ophthalmologist.
I came up with the project when I was studying at EcoBusinessLab.
Project "EcO-OkO"
I thought it would be cool to make frames out of recycled plastic.
It will be more environmentally friendly, cheaper and in terms of innovation – this is also an interesting product.
Lucky that in my training team was Timur, an important person in my business, because he is engaged in 3D printers, makes plastic threads for 3D printers and produces different products.
So we decided to try to create my idea in the physical world.
We bought the material, created the design, tried to make the first sample that I liked.
To date, we have already produced many different types of frames: office, children, universal, with different designs.
We are now at the stage of finalizing all the details.
First, we started as a project that is precisely intertwined with medicine and ophthalmology.
As an expert, I know what I ’ m doing.
Second, I wanted to start a green project.
Now we are at the stage of purchasing equipment in Astana, because Timur ’ s 3D printer is located in another city, and this is inconvenient.
You have to send manufactured models from city to city to approve them.
I came up with the idea of making frames for clients who are more financially vulnerable.
Usually these are pensioners, people with disabilities, mothers with many children.
About the grant
I came up with my idea just to try and become more savvy in the field of finance.
The jury looked not only at the project, but also at the person who presented the idea.
It was important to them: Does a person want to continue to learn something new?
How did he go with the project all these six months?
As I learned, I realized that I didn ’ t know much, but I was moving forward.
About the future
I want to bring my idea to like-minded doctors.
Now I plan to bring my prototype glasses to the first minimum sale.
I would like to turn to investors or investors for help.
For example, one of the ideas was to help children in those families who can not afford to buy the glasses they need according to the testimony.
There is an idea to put racks with my frames in institutions related to medicine or ophthalmology.
This is all for socially vulnerable customers.
Another interesting idea is to use my merch glasses for team building companies.
Such programs are very important for Kazakhstan.
They help the country ’ s economic development.
They help to think differently, using all their creativity and imagination.
This is so necessary in our time.
The mission of such projects is clear: unlocking the potential of small projects, developing them into something bigger and beautiful.
It brings people together and makes them better every day.
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- I also have an idea to launch my own line of clothes from recycled fabric.

What are the supporters of slow food movement advocating?

- For example, a man who is engaged in bodily practices buys herbs from us.

What are the supporters of slow food movement advocating?

- As I learned, I realized that I didn’t know much, but I was moving forward.

(The provided text did not directly address the specific history or origins of the slow food movement or mention well-known international slow food restaurants and proponents; therefore, the sentences extracted relate to the underlying philosophy of authenticity, local origin, the connection between food and community, and sustainability—core tenets of the slow food and farm-to-table movements.)

Title:

Content: Swjournal.ru
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Homemade food, cheap and home delivered
Caring for you in the off-season, when avitaminosis, laziness and fatigue, attention to your desires, secret dreams, delicious food with home delivery - what could be better?
This is especially true for residents of large cities, where most of the free time you have to spend not on personal matters and interests, but on traveling to the supermarket for groceries.
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What are the supporters of slow food movement advocating?

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

Certainly!

Title:

Content: At Qatar-America Festival, American Chef William Dyson: Food is the Great Link to Bringing People Together
Chef Diesen: Excited to talk to Qataris and residents of Qatar about our culinary philosophy and get to know their culture and great food.
DOHA – American Chef William Dissen is taking part in the Qatar-America Festival, which will be held in Doha from November 24 to 29, as part of the Year of Culture (Qatar-USA 2021).
Famous chef Diesen is a culinary diplomat, restaurateur, author and innovator in "farm-to-table" food.
When he doesn ’ t develop American delicacies or work in his kitchens, he represents the State Department as a diplomat who travels the world to educate about food sustainability practices.
One of his titles is "Seafood Display Ambassador".
Diesen has been awarded “Green Chef of the Year ” for two years in a row by Fortune magazine, and has competed with celebrity chef Gordon Ramsay on National Geographic, winning the title of“ World ’ s Most Sustainable Chef ”.
He is best known for his commitment to the use of native plantations in western North Carolina.
The result was lavish meals lauded by world leaders and global culinary institutions.
He contributed recipes to the book “Don ’ t Waste: How to Get the Most Out of Your Food ” published by the James Baird Foundation.
Recognizing the impact of climate change and overfishing on food sources, Dyson has been a food policy advocate since 2010.
Praised by the Barack Obama administration as the “White House Champion of Change for Sustainable Seafood, ” Chef Dyson addressed Congress on the importance of passing the Agriculture Act, the Child Feeding Act, and the Fisheries Conservation and Management Act.
Al Jazeera Net met with Chef William Dyson to tell us about his participation, so to the dialogue:
• What will you offer, Chef William Dyson, to the public in Qatar?
During my trip to Qatar, a culinary diplomacy trip, I will talk about American food and culture from the perspective of a North Carolina chef.
As a chef, my focus is on local ingredients from farm to table, and operating our restaurants in the most sustainable way possible.
I ’ m excited to talk to Qataris and residents of Qatar about our culinary philosophy and get to know their culture and great food.
• Why is it important to make a live presentation in front of people to explain food techniques?
Yes, I will be doing some demos during my time in Qatar, showcasing multiple techniques from the food culture of the Southeastern United States.
I'm also going to demonstrate the technique of how to cook the famous Billy Dee chicken.
What about the importance of food stories in people ’ s lives, and in Chef William ’ s life?
For me, food is about connection to the community and the unique identity of the region.
I ’ m originally from West Virginia in the United States located in the Middle Appalachian Mountains, a wild and biologically diverse region, and people have relied on natural wild foods and food preservation for centuries to support their families.
Globally, we all have stories about our heritage linked to memories of great meals and time with our friends and families.
Food is a great link to bring people together!
Everyone eats, and when the food is delicious and tells a story, it becomes a powerful tool for sharing ideas.
Why are you looking for culinary arts in the Charleston Mountains of West Virginia?
What is the secret of this passion?
It ’ s the area I ’ m from, as I mentioned earlier, and it ’ s a remote area that ’ s settled by Native Americans, so its culture goes back thousands of years.
Winter months can be harsh, so preserving food is important through fermentation, pickling, drying and curing to extend the season to the cooler months of the year.
When I became a chef, I learned to look at my heritage and ask questions about why food is so delicious.
My grandparents made sure to eat fresh.
This mindset affected me as a chef, so my career focused on making delicious and sustainable food.
What about your first memories in the kitchen that were formed during cooking from “farm to table ” according to your grandmother ’ s method?
Tell us about your early life and how you made your future.
I grew up spending time on my grandmother ’ s farm in rural West Virginia in the United States, helping her garden, helping her cook and keeping the best seasons on her farm.
Her food was rustic, but always delicious and full of fresh flavors.
As a chef, I was told that if you want to be the best chef, you have to use the best ingredients.
To me, this didn ’ t mean expensive items like fuagra mushrooms or truffles (although I love them!), but translated into using the freshest and most mature ingredients from the garden to create healthy, explosive flavors.
You started working early at the age of 15, how do you see the importance of practical cooking practice and the importance of refining it with study?
I started working in restaurant kitchens at the age of 15 as a dish cleaner, and developed into a cook when I was in high school.
At that time I realized that I had a passion for cooking and wanted to learn everything I could about food, food history and culture, and where does our food come from?
How is it cultivated and harvested?
And how does a professional restaurant kitchen operate?
I knew cooking was a skill that would help me throughout my life, but I also knew that I could create a thriving career as a chef if I was able to learn how to run a restaurant successfully.
This led me to higher education, as well as vocational training to learn and refine my techniques and knowledge as a chef and entrepreneur.
I believe education is key to growth, and in conjunction with hard work, creativity and asking questions, the sky is the limit of ambition in food, beverage and hospitality.
• Continue your passion for culinary innovation, why it is important to mix flavors (Eastern Western American Asian European..
To come up with creative ideas?
As a global citizen, I have learned that travel and education are important to becoming a good human being.
Traveling allows us to understand other cultures to better understand ourselves and grow in our own unique way.
As a chef, I love to travel, eat and cook as many new foods as possible.
I love new flavors and learn from others their original recipes and food history.
The best way to get to know a place you ’ ve never been to before is by eating local food!
We should all sit at the table and take the time to get to know new people and cultures.
Culinary diplomacy extends all over the world, and I love sharing a meal and new flavors with new friends as I travel.
Source: The Island
About this story
Palestinian-Canadian chef Suzanne Husseini inherited her passion for cooking from her Jerusalemite Palestinian mother, who cooked traditional Arabic dishes for her family in Canada.
Respects the origins of the dish and adheres to traditional cooking with minor modifications.
Published On 8 / 5 / 2021
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Here are the most important key sentences from your text, extracted and selected based on their relevance to your interest in the roots, philosophy, and global manifestations of the slow movement (especially Slow Food), and its authenticity in different cultures:

---

1.

Title:

Content: Slow travel.
How do you enjoy your vacation in 2023 in a completely different way?
Tourism and travel have recently become another way to keep up with popular trends or “trends ”, and to capture impressive images that bring in more followers.
While planning vacations, some no longer think only of the places they themselves wish to visit, as much as they observe the experiences of others on social media and think of all those wonderful places they go.
In the meantime, we seem to be surrounded by a flood of travel and tourism social media accounts, which post only minute-long "flutes" where influencers navigate between various fascinating tourist destinations.
Photos and leaflets tell you that you can travel to 10 places in seven days, and that there are 100 destinations you shouldn ’ t miss.
All of this makes us feel like we are in a race to go to as many destinations as possible in as little time as possible, and creates hunger for more experiences, drives us to jump like rabbits from one destination to another and from one experience to another, so we plan vacations filled with experiences, destinations and landmarks instead of focusing our time and budgets on what really interests us.
So, perhaps it ’ s time to rethink the way we travel from a different perspective that gives us more opportunity to relax and delve deeper into the travel experience, through “slow travel. ”
From food to travel.
In praise of slow and slow
In the 1980s, in 1986, McDonald ’ s opened a new branch in Piazza di Spagna, one of Rome ’ s most famous tourist attractions.
Italian sociologist and activist Carlo Petrini published a statement announcing the launch of the Slow Food movement as a reaction to fast food that has become permeating food cultures from one country to another, leaving its negative impact on food cultures and local cooking and turning it into a similar and unified “monster. ”
The statement sparked interest around the world, and quickly led to the emergence of a global movement and organization supported by more than 100,000 members, a movement that over time evolved into sub-ideas in other domains such as slow living, slow design, and slow travel.
Hence the term Slow Tourism, an approach to travel that offers different possibilities and ways to support sustainable tourism and low-carbon tourism, based on reducing mobility by plane and car, and relying more on bicycles or walking.
It also relies on communicating with local people and cultures and eating local folk food, with an interest in preserving the environment (2).
Prior to the COVID-19 pandemic, global tourism had reached a record high of 671 million international tourists.
Despite the positive effects of the boom in tourism, it has a negative aspect that cannot be ignored.
In a study published in the Journal of Sustainable Tourism, researchers focused on the potential of slow travel in the face of climate change challenges, with travel at the time of publication accounting for 50-97.5% of the amount of heat emission of most tourist trips.
The emerging concept of slow travel at the time was a reaction to high-carbon travel practices, so that slow travel becomes an integral part of the tourism experience and not just a difference in mode of transportation.
The negative impact of the tourism boom was not only on the increasing carbon footprint, but also on other environmental impacts of no less importance, for example, the Philippine government was forced to temporarily close the Boracay tourist area in 2018 to tourists, after it was transformed from a picturesque island to a sewage and waste sink for tourists, which affected the aquatic life there.
All these and other effects have led to the embrace of a new way of tourism, while embracing greater responsibility towards the environment and local communities, and opening up another horizon for individual enjoyment and exploration of the self and the world.
Here are a selection of slow travel mechanisms that will help you enjoy this exciting experience.
Take the least traveled routes.
Off The Beaten Path (or The Road Less Traveled) is one of the terms associated with slow travel, and is adapted from verses by the American poet Robert Frost, which means choosing unusual areas and different routes than the familiar, crowded routes, and is highly associated with the search for hidden local gems and avoiding the pattern of consumer tourism.
We advise you to stay away from peak tourist seasons, so you will be able to avoid the crowds, as well as get cheaper accommodation and transfers.
You will also be able to explore your destination slowly and quietly away from the crowds and crowds of tourists.
Nobody sees everything.
Many tourists fall into the sin of trying to see and discover everything, and you find lists such as “places not to miss if you go to such a country ” containing dozens of places that it is impossible for an ordinary person to visit all of them on a short vacation.
Take the Louvre as an example, one of the most famous and important museums in the world, with an area of   about 13 square kilometers, and its complex map makes you wonder will you be able to visit all these halls?
And see over a million pieces of art and history in one day?
Or even a few days?
Here you will have to choose between jumping from hall to hall and planning your visit so that you can see as many pieces as possible and take dozens of photos, or choose the pieces that really interest you, and look at each piece, and reflect on its meanings.
You can gasp from hall to hall, or you can settle for a few paintings, and if you go in the opposite direction, you can visit the same painting for several days and spend hours in front of it.
And what about the pictures?
The images are already on search sites, and believe me if you ’ re not an exceptional professional artist, the image you take in the Louvre has been taken by thousands of people before you.
Choose what matters to you, and build your own list based on your priorities.
If you don ’ t enjoy art, and you love outdoor adventure, why spend hours in a museum and see paintings you won ’ t be able to communicate with instead of climbing a mountain, for example.
The opposite is also true.
Think about what really interests your heart, are you a lover of architecture, nature or art and history?
And what are your priorities?
Let coincidence lead you.
Despite the importance of planning, planning every minute of your trip deprives you of a lot of coincidences that may give you irreplaceable opportunities.
Leave room for a bit of randomness, an empty space for chance, free tours in which your feet and intuition lead you towards the unknown and the adventure it carries.
You might want to skip the usual tourist attractions to enjoy other things, such as living like the locals and exploring the side streets away from the city center.
Knowing people is a treasure.
Speaking of side streets instead of renting a car, walking and using public transport will enable you to get to know the country better, as well as the chance to get to know the local population.
It is said that "the people of Mecca know its people", and so in every city, away from the popular tourist destinations, the people of the city know the best and cheapest places, restaurants and shops, and from them you can explore the city in the best possible ways.
Not only that, in movies we often see heroes change their lives after having an inspiring conversation with a passing person on the way.
Perhaps we wonder why we do not meet such inspirations, and why our lives do not change.
You may not be able to take inspiration if the ones you ’ re talking to are the hurried tourists or the tour guide.
But what about people from different cultures?
Shopkeepers and old people who sit in cafes, those who belong to a land other than your land and a time other than your time, is it not possible that if you open your heart and speak without concern, you can draw inspiration from them?
There is a hidden pleasure in talking to strangers you may never meet again.
The conversation may not turn your life upside down like in the movies, but if you allow your soul to open up enough, it could be an opportunity to explore a new aspect of yourself or the world.
Find out about local markets and food.
Instead of buying souvenirs from tourist bazaars or airports, you can try buying from local markets, where you will find unique handmade goods.
You can learn about the many handicrafts of each city, from which you explore its history, and support it in the face of counterfeit products that do not carry a soul.
Be sure to try local food as it is one of the most important experiences not to be missed when traveling.
Look for local dishes and try what works for you, visit local markets, and taste vegetables and fruits that may be unfamiliar in your country.
If you ’ re a foodie, you might want to take lessons in cooking local dishes, learn how to prepare them and understand more about the culture and history of the place.
Instead of searching for branches of international chains of cafes and restaurants drink your coffee in a small local cafe, meet the waiters and pioneers and pick up the tales scattered from their mouths, this is your real wealth from the journey, not the bright photographic image that resembles the hundreds of photos taken by tourists before you.
Get rid of travel stress
When you rush from one place to another with a full list of activities you do every minute, you usually come back from vacation with a deep sense of stress, which is called travel fatigue.
In the slow travel experience you will enjoy relaxing, walking through forests and gardens, or lying in the desert in a star-studded sky.
Ignore your phone and your desire to take pictures.
Relax a bit and enjoy your experience. (6)
You don ’ t need any more time or money.
Some may say I can ’ t travel slowly, my vacation is only 7 days.
Slow travel doesn ’ t mean long travel, it doesn ’ t have to do with time frame as much as the way you travel and your way of thinking.
So slow travel brings us back to the real and root causes of travel, why do we move from one place to another?
And what are we looking for?
Are we looking for more photos of our social media accounts, are we looking for relaxation, are we looking for more cultures and history, or do we want to dig deeper and connect with ourselves?
In terms of budget, I ’ m happy.
There are many ways to reduce your travel budget, it is possible to try work while traveling, you can work in one of the farms or small hotels in exchange for accommodation, which many places offer, especially if you decide to settle in one place for long enough.
Also, instead of looking for luxury hotels, you can opt for shared homes, live with a local resident, or look for shared accommodations and cheap local hotels.
And within your city, too.
If you don ’ t have a chance to vacation outside your city, you can apply these ideas in your city as well, instead of meeting your friends in repeated places behind glass walls, go on a tour to explore the city, the unknown areas of it, the unfamiliar streets.
Turn to the old cafes, to the trees you pass every day on your way to work without seeing or noticing its presence, to people and stones.
Remember that slow travel is not just a way to travel, but a different view of the world and a way to live and think.
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Sources:
Carlo Petrini and the History of Slow Food
2. Slow Travel and Tourism
Slow travel: issues for tourism and climate
Philippines to shutdown tourist island boracay for six months
The Tourist ’ s Perception about Slow Travel – A Romanian Perspective
In light of the Krona pandemic, slow travel is the latest tourism trends
Source: The Island

Carlo Petrini and the History of Slow Food
2.

What happened after the opening of McDonald's restaurants in Rome opened?

Who is founder of the Slow Food Movement?

An Italian sociologist and activist
Carlo Petrini

The idea of slow living negates the belief that a successful person should be busy or fast, and encourages the person to be present consciously at every moment.

Title:

Content: Praise the slow pace of life.
Explore the fun of the world calmly
The idea of slow living negates the belief that a successful person should be busy or fast, and encourages the person to be present consciously at every moment.
Once the society is saturated with the new, it returns to the past, and this is what happens in art, decoration, fashion, and social trends.
From here, too, the slow pace of life can be seen as a return to the old calm in some way, after the rhythm of life has become too fast to keep up with.
The idea of a slow life can be a convenient orientation for those who are looking for a calm state of mind, trying to take a long-term view of life and the world away from constant stress, anxiety and gasping.
Slow living helps us live more consciously and clearly with what we value and need in life, where we do everything at the right speed, rather than constantly striving for speed.
The idea of slow living negates the belief that a successful person must be busy or fast, and encourages the person to be present consciously at every moment.
Life is better, not faster.
The idea of slow living is part of the broader slow movement that began in the 1980s in Italy.
After opening McDonald ’ s restaurants in the heart of Rome, Carlo Petrini and a group of activists formed a movement defending regional food traditions called Slow Food.
Over time, the movement has gained supporters in more than 150 countries, trying to encourage the enjoyment of good food and conscious consumption that encourages respect for seasonality, and to minimize the negative impact on the environment of food production.
Carlo Petrini ’ s idea began to take shape when he noticed the disconnect between farmer and consumer, due to the huge boutiques and fast food restaurants that fed central Rome and dramatically eroded local food traditions.
Carl Honoré, one of the most famous theorists of the idea of slow living, helped bring the idea to areas other than food when he published a book in Praise of Slow in 2004.
Awareness is growing about slow travel, slow thinking and slow action, all of which are examples of the different branches of the slow living movement.
Not all slowness is negative.
As more people were forced to slow down their lifestyle, interest in slow living increased during the epidemic period.
The search for the term slow life has increased by 4 times in Google and YouTube.
Although some of these images and videos depict a romantic rural life far from reality, for most people, the increase in research related to this content shows the desire to return to nature and seek hobbies closer to it, especially as a large number of people turned to remote work, which gave the opportunity to connect more with the self and search for what is truly pleasing, which is forgotten in the midst of a fast and breathless life.
The slow life movement gets rid of the negative connotations of the word "slow", which some may associate with laziness and non-productivity.
Carl Honoré explains the difference between good slowness and negative slowness, as good slowness is the deliberate slowness to do things at the right speed to achieve the best result.
On the other side, there is also good speed and bad speed.
Speed can be exciting and exhilarating in the right circumstances while the rush to finish things from just above the surface without going deep is just the opposite, because it causes distraction and is difficult to prioritize.
Essential elements of slow living
Slow living doesn ’ t mean we give up technology and fall back into old times, but it does help us give up distracting activities, make us reclaim our own time to become more present and aware of every moment in life, and help build stronger relationships and spend quality time with friends and children.
It also helps us build our own values, design the lifestyle that suits us, and dedicate time to what we ’ re really looking for, not what the fast-paced lifestyle of the planet forces us to do.
A slow life entails taking a break and redefining our relationship with things like a phone, tablet, or other gadgets like them, and then making room for screen-free time.
Honoré says, “The cornerstone of slow living is to form balanced and more humane relationships with modern technologies.
“We have to somehow learn when to go ahead with technology and when to slow down and stop moving between social media, the Netflix screen or even aimlessly surfing the internet. ”
Honoré also emphasizes the need to let go of the fear of rejection or being lost, and instead of trying to do everything, we should choose only what matters to us and touches us, without the worry of saying the word “no ”.
We must say no to everything that does not concern us and not increase the burden we place on ourselves.
We have to prioritize carefully and let everything else go, having grown tired of the speed with which we feel we are racing rather than actually living our lives.
We always wait for a moment other than the moment we live, which makes us feel that our lives are vanishing in vain.
Slow life solidifies deep pleasures and strong emotions, away from entertainment and shallow pleasures that fade away shortly and leave us burdened with feelings of frustration and loneliness.
Source: Websites

Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

That’s why a new lifestyle called “Slow Life” appeared.

Title:

Content: Chairman of the Board of Directors and Editors
I'm sorry.
Mohamad Elbaz
Chairman of the Board of Directors and Editors
I'm sorry.
Mohamad Elbaz
Slow life.
The Dream of the New Millennium
The world these days is afflicted with impulsive epilepsy and multiple psychological stresses, not only in the Middle East but in the whole world, where it was mentioned in one research that about 33 percent of people feel severe stress, and 77 percent of people suffer from stress that affects their physical health.
73% of people experience stress that affects their mental health.
The world was sadder and more stressed in 2021 than ever before, according to a recent Gallup poll, which found that four in 10 adults worldwide said they had experienced too much anxiety or stress. But the difference is that this anxiety and tension was not universal, it only affected the population of a particular region or country, unlike what happens in those days, where it seems like a fever that infected the inhabitants of the planet together.
This phrase may seem valid for trading in women ’ s gossip sessions, but it ’ s all scientifically true. Studies have shown that stress causes disease and because some people decided “enough ”. That ’ s why a new lifestyle called“ Slow Life ” appeared. Many influencers, artists and celebrities decided to promote it voluntarily after noticing the difference in their lives because of it. It simply means doing the same daily tasks but at a calm and relaxed pace, it is a lifestyle that encourages a slower approach to aspects of daily life.
This route was inspired by Italy or, to be precise, the Italian way of slow food cooking, and of course there are many opponents of this way of life, including the promoters of fast food production techniques that invaded the world during the 1980s and 1990s.
This method has spread and no longer only includes home life, but has spread to other areas and created new concepts such as slow money, slow cities, and various countries that saw this way of living as capable of solving the negative environmental consequences of capitalism, helping to achieve the goals of the green movement.
Slow Lifestyle emphasizes that fast-paced life is chaotic, while a slower pace encourages enjoyment of life, gives us a deeper appreciation for sensory experiences, and increases the ability to “live in the present moment ”. Contrary to your expectation, slow life does not mean preventing the adoption of certain technologies such as mobile phones, internet and access to goods and services....
The abbreviation SLOW is commonly used to summarize slow lifestyle goals.
The letter "S" refers to sustainability, the letter "L" refers to the local level, including the use of materials and products produced locally, the letter "O" refers to organic products, which means avoiding products that have been genetically engineered or produced in large quantities, and the letter "W" refers to the whole, meaning that it has not been processed.

Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

The chef is used to prepare a dish that makes locally grown products without harming the environment.

Title:

Content: 00: 00
Expo 2020 Dubai Today
Azerbaijan..
Sustainable and delicious food journeys at Expo 2020
Spending 12 hours preparing a dish is not unusual, but very satisfying, by Azerbaijani chef Orkhan Makhtarov.
The chef is used to prepare a dish that makes locally grown products without harming the environment.
Products of the highest quality and at a fair price to the producers, employing the local knowledge and experience accumulated over centuries to make the most of each ingredient.
Mukhtarov is part of Slough Food, an international network of chefs that works to protect biodiversity and supports local food producers.
One of the signature dishes is a hot smoked eel (marinated for 24 hours) with cream cheese and black olive powder, which will be on display this week at the Azerbaijan Pavilion at Expo 2020 Dubai.
Asked why he was interested in Slow Food after a busy career preparing international food in prestigious hotels, Mukhtarov said: “I can use interesting local ingredients that I have never tried before, such as seasonal ingredients and those that grow in forests.
This has got my attention because it helps small producers.
It helps them compete and promote their products. ”
With the help of Chef Apolvaz Habibov, Makhtarov established a menu under the name of "The Taste Ship", valuing the policy of slowly cooked food using good, clean and locally grown ingredients.
In March 2021, this duo established a project to strengthen the community value chain in the Greater Caucasus Mountains region, a community organization founded in 1989 to reduce the disappearance of local food cultures and traditions, in partnership with the Azerbaijan Tourism Board.
The EU-funded project is being coordinated in collaboration with Slow Food.
The 15 dishes on the menu to be served in the Azerbaijani pavilion include ingredients such as Caucasian Mountain Chestnut and Rice thus, a soft milk cereal characteristic of the Shaki district.
The menu is exceptional in its presentation, just like its taste.
Makhtarov said: “I think all chefs who love their work are really artists.
You have to be an artist. ”
The executive director of the Azerbaijan Tourism Board, Florian Syngst Schmid, said the promotion of Azerbaijan ’ s food heritage is a natural fit for his country.
The COVID-19 pandemic has created a new model of travel, where people are now looking for safer and more environmentally friendly destinations, which is what Azerbaijan stands for, of course: “We are not inventing anything new, all we are doing is using already existing resources, physical and intangible assets in the country, and creating new tourism experiences and products for travelers. ”
Sakina Asgarova, director of industry associations at the Azerbaijan Tourism Board, said her country occupies a unique position on the international stage in gastronomy.
Asgarova spent three years working with local food producers and stakeholders in the Caucasus Mountains of northern Azerbaijan to help preserve the region ’ s food and cultural heritage.
Asgarova said: “The location of the Azerbaijan Pavilion in the sustainability zone was no accident.
Our focus was on clean food, that is, food that was produced without harming the environment and accessible at a fair price from producers. ”
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What are the supporters of slow food movement advocating?

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

Our only way to address the challenges is to innovate in the governance of food systems to achieve the Sustainable Development Goals.

Title:

Content: Inclusiveness, creativity and innovation are key pillars for the development of sustainable food systems
H.E. Gabriel Ferrero Yde Loma-Osorio, Chair of the Committee on World Food Security: Innovation in the governance of food systems will allow farmers and food producers to participate in decision-making
Dr. Juan Carlos Muthamayor, Executive Director of the Food Sector, NEOM: The region can lead the future of food with solid political will and innovative technologies
The Summit highlighted the importance of empowering and motivating youth and women to play a positive, effective role
Dubai, United Arab Emirates: The second day of the Future of Food Summit concluded at the Dubai Exhibition Centre at the Expo 2020 site with the participation of some of the most prominent policy makers in the global sector, united under the slogan of inclusiveness, creativity and innovation as effective solutions to achieve sustainable food systems and ensure the production of high-quality food for all in light of the growing world population.
The two-day summit brought together a group of world leaders, innovators, global partners, international organizations, foremost among them the World Bank, and a number of key stakeholders in the sector to study the future landscape of food security and propose solutions to the growing challenges in this field.
Innovation in Governance at the Top of Solutions
H.E. Gabriel Ferrero Y. de Loma-Osorio, Chair of the Committee on World Food Security, delivered an opening speech on the second day of the World Leaders Forum, noting that artificial intelligence, applications, data science and automation have enabled an unprecedented level of innovation in food systems, resulting in production growth of more than 150%.
An increase of 13?
Only in land use compared to 1960.
He also encouraged industry stakeholders to adopt a holistic vision and establish partnerships on a larger scale to unlock the potential for innovation and ensure the protection of food producers.
“Our food systems continue to face complex challenges, and current innovations cannot be applied to everyone.
We also need to foster innovation in ways of food system governance at the local, national and global levels.
Innovation in governance is based on studying the food system and linking it to the governance of other issues, from energy, water, environment, climate and labor to education and the protection of society and consumers.
It also attaches great importance to the promotion and provision of customized programs and solutions to small farm owners and farming families, while investing in local and indigenous models. ”
“Innovation in governance is based on inclusive consultation, informed decision-making and the empowerment of a full diversity of stakeholders, including smallholder farmers, farming families and indigenous people through inclusive frameworks and decision-making processes.
Our only way to address the challenges is to innovate in the governance of food systems to achieve the Sustainable Development Goals. ”
Creativity is a key factor in meeting challenges
Dr. Juan Carlos Muthamayor, Executive Director of the Food Sector, NEOM, said that creativity can be an important factor in addressing food security challenges, pointing out that the GCC region has a long history of dealing with conditions that limit food production, noting its ability to change the rules of the game and contribute to the food industry by offering sustainable solutions adapted to the challenges of climate change.
Dr. Muthamayor added that companies in the region can use available technologies to create model solutions for food production while minimizing the adverse environmental impacts of land and water use.
He said that the cultivation of one kilogram of tomatoes in the traditional way requires about 100 liters of water, but in the case of using the technical systems developed by NEOM, the cultivation of the same amount of tomatoes does not need more than 4 liters of water.
Dr. Muthamayor concluded by emphasizing the region ’ s ability to lead the future of food with solid political will, attractive demographics and sustainable purchasing power to support the development of emerging technologies.
Empowering and motivating women and youth to play a positive, influential and effective role
Among the sessions that attracted attention during the second day of the Summit was a panel discussion entitled "Financing Agricultural and Food Technology Innovations - Supporting Youth and Women", which highlighted multiple and comprehensive aspects of the transformation of the food industry and production in the face of food security challenges.
His Excellency Clay Glenford Sweeting, Minister of Agriculture and Marine Resources of the Bahamas, addressed the challenges faced by the country in attracting young people to the agricultural sector, where the majority of workers are over 60 years old, noting the high food costs and climate challenges that could cause an imminent disaster.
He added that most residents in the Bahamas do not find the sector attractive, as it does not generate much profit and revenues, they are exposed to high risks.
Insurance can play a crucial role in this context, and insurance for farmers to mitigate risks.
Canada provides farmers with government funding, and they need to learn from their experience and create incentives for young people to enter the field.
Christine Gould, Founder and CEO of Thout for Food, highlighted the importance of raising awareness about the great opportunities offered by the industry and adopting effective mechanisms to attract different segments of society to engage in the sector.
The UAE Ministry of Climate Change and Environment hosted the Future of Food Summit and the Global Exhibition on Agricultural Technology and Innovation, in partnership with the Food and Agriculture Organization of the United Nations (FAO).
Launch of the campaign "Good Food for Present and Future Generations"
World Food Programme (WFP) Ambassador Chef Manal Al Alam and a contributor to the Good Food for All initiative launched a new campaign at the Summit entitled “Good Food for Present and Future Generations ” in collaboration with Chef Manifesto to highlight the need to use biologically diverse ingredients and integrate many of the products included in the 50th Future Foods report.
The initiative will be broadcast on YouTube, where it will showcase recipes that encourage viewers to eat healthy and environmentally friendly food using simple ingredients and methods that can be added to favorite dishes in the Middle East to enhance their nutritional value on the one hand, and adopt a sustainable approach on the other.
During her participation at the summit, Chef Manal Al Alam said: “We will share recipes that focus on food quality first. Cooking is not just about cutting or mixing ingredients, but also about understanding its properties and how to deliver a balanced meal.
In my opinion, this responsibility does not lie with the mother alone, it requires the participation of the whole family in cooking, so I make sure to make quick and fun recipes for everyone. ”
“This idea has taken years, especially since preparing recipes and sharing them through videos takes a lot of time and effort.
We chose to launch our initiative at the Future of Food Summit because Expo is a leading destination for visitors from all over the world. ”
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Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

More chefs and food suppliers focus on local and organic produce and move away from heavy meats and fast food.

Title:

Content: Archive / Egypt News
8 Tips to Make Your Vacation Environmentally Sustainable
I know her.
Thank you for reading about 8 tips to make your vacation environmentally sustainable.
I know, and now with the details.
The food we eat and how it is produced affects our health and our environment, as behind those foods there is always someone who produces, grows, harvests, hunts or transports them, these food heroes help to ensure that everyone everywhere has enough affordable, safe and nutritious food.
- What?
Here are some ways to eat food more sustainably and to make your day of rest environmentally sustainable:
1. Reduce food waste
More than 900 million tons of food, or 17% of all food available to consumers, go to garbage bins every year, while nearly 700 million people around the world suffer from hunger, let ’ s stop wasting food, and when you throw away food you also waste the energy used in its cultivation, production, packaging and transportation.
You can save money, reduce pollution and help conserve resources for future generations.
2. Eat healthy meals
Start eating a more balanced diet that provides energy and nutrients from several different food groups and reduces the most difficult foods on our planet.
Among them are foods whose production needs more natural resources, especially water (meat more than plants or legumes), or non-seasonal or local fruits and vegetables, such a system is not only good for your health but also good for the environment.
And remember to buy less packaged foods.
3- Buy local and seasonal foods
Moving food around the world requires a lot of energy.
Much of the fruit comes from far away as local farmers struggle to earn enough money to keep producing.
By buying local and seasonal food, you support your local economy and reduce carbon emissions until that food reaches your table.
Local and seasonal products also taste better, try it.
Do not be shy about buying fruits and vegetables that are not ideal, otherwise they may be destroyed.
Try a sustainable recipe
More chefs and food suppliers focus on local and organic produce and move away from heavy meats and fast food.
They were joined by many people who changed the way they cooked and ate.
Take a look at the sustainable recipes of top chefs who prepare delicious and beneficial dishes for you and the environment.
5. Shop with reusable bag
Up to 5 trillion plastic bags are used once a year, with 12 zeros in that number, along with polluting the oceans and the environment, clogging up sewers, wiping out wildlife and causing irreparable damage to nature.
Just bringing your own reusable bag can drastically reduce the amount of plastic waste in our world.
6. Save water
Water is a precious resource, with fresh (potable) water accounting for less than 3% of the world ’ s total water, 2.5% of which is frozen in the Antarctic, Arctic and glaciers.
Using water intelligently can help ensure we continue to have clean water for drinking, washing and staying healthy.
Therefore, do not leave the tap open when washing fruits, vegetables or dishes.
Avoid using plastics, which often end up in rivers and oceans polluting water and killing birds and marine life.
7. Food Systems
"Food systems", which are all the activities on which food production, processing, transportation and consumption are based, follow all aspects of human existence.
It greatly affects the health of our bodies, the health of our environment, our economies and our cultures.
8- Good food
Good food keeps us healthy and helps us reach our potential.
It strengthens our societies and economies and protects our planet.
But not everyone gets good food every day.
The way we produce and market food is harming our environment, which needs to change.
You may also read.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

Food is a great link to bring people together!

What are the supporters of slow food movement advocating?

The best way to get to know a place you’ve never been to before is by eating local food!

What are the supporters of slow food movement advocating?

Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

In France, for example, it is acceptable to eat alone, but not in haste.

Title:

Content: A warm meal heals your worries and improves your health.
Why should you eat with your family during Ramadan?
Introduction to Translation
The family does not meet for one basic meal a day like in Ramadan, and the main reason behind this is the fixed time of Iftar as opposed to the normal daily meals, but there are also reasons for celebration. For most people, Ramadan is not only a month of worship and closeness to God, but also an occasion of celebration, in which people exchange visits and exchange congratulations.
All of this reminds us of a great “grace ” that we may not pay attention to, which is eating together, gathered in love and joy, which is very important, as Cody Delstrati of the Atlantic explains in this article, which we found to be very important in reminding ourselves of that important habit, which we should not leave after Ramadan.
Translation text
After my mother ’ s death and my brother ’ s departure to study in New Zealand, a new wind blew through my life, and the first thing I felt radically different about was the dining table.
My dad and I started eating separately.
Sometimes we would go out to dinner with friends, sometimes we would eat sandwiches in front of computers, or pizza slices while watching movies.
There were days when we rarely saw each other, but a few weeks before I was ready to leave home and go to university, my father stepped downstairs and said, “You know what?
I think we should start eating together even if there ’ s no one else in the house, and if your mother were here, she would want to. ”
Of course, it wasn ’ t perfect, the meals we prepared weren ’ t amazing, and those times gave us a deep longing for my mother and brother.
However, there was a new and special impulse deep within me about this time that I had dedicated to my father.
My time with my father was a form of medicine or a therapeutic potion, an excuse to shake our hearts and reflect on our days and recent events, and our simple and ordinary conversations about baseball or television often led us to serious discussions about politics, death, memories and loss in our lives.
Although eating together was a simple act that required only 45 minutes of daily life free from the distractions and pressures of life, this act, as simple as it was, has always had a profound impact on me and one of the happiest parts of my day.
It is sad to witness how things have turned out in our time, for example, in American society (or in any society) rarely meet for a meal that they share with the family.
Food in a hurry.
The average person eats one in five meals in their car, one in four people eats at least one fast food every day, and most American families report sharing only one meal every five days.
It is a pity that most people miss what can be considered valuable and valuable time with the family, as stopping eating together leads to a passion and severe consequences both physically and psychologically.
An analysis by the Organisation for Economic Co-operation and Development (OECD), using data from nearly three-quarters of the world ’ s countries, found that students who do not regularly share meals with their parents are more likely to miss school.
The International Student Assessment Program (PISA), a test conducted by the Organisation for Economic Co-operation and Development (OECD) to assess the performance of 15-year-olds in schools, showed that the average absenteeism rate worldwide was close to 15%, while the average absenteeism rate rose to about 30% when students reported that they often did not share meals with their families.
This brings us to the most important question: how do we eat better?
And we ’ re not talking from a nutritional perspective just as much as we ’ re talking from a psychological perspective as well.
One study presented at the European Conference on Obesity in Bulgaria showed that children who did not have dinner with their parents at least twice a week were 40% more likely to be overweight than their peers who enjoyed regular meals with their family.
Another study by the National Center for Addiction and Drug Abuse at Columbia University found that children who eat meals with their parents five or more days a week have fewer problems with drugs and alcohol, eat healthier, show greater academic superiority, and feel closer to their parents than their peers who have fewer meals with their parents.
There are two main reasons for these dire consequences associated with not eating meals with our family: the first is that when we eat out, especially in cheap fast food stores, or other places where most children go, we are not inclined to eat healthy meals, writes Michael Pollan, one of the most famous nutrition writers around the world, in his latest book, Cooked: A Natural History of the Transformation. Cooked: A Natural History of Transformation).
Pollan points out in his book that the meals we eat outside are almost all less healthy than home-cooked foods and often high in fat, salt and calories.
The other reason is that the idea of eating alone is an experience that may make you feel alienated or isolated. The dining table plays a role in uniting individuals and gathering them in one place to communicate, and sharing food with those we love is an acceptable reason to join a company that humanizes our unity and dissipates the brutality of our days by sharing news and conversations with them. Put their work aside and take time out of their day to enjoy a company that eases the stress of their days, because we rarely allow ourselves to enjoy anything at the expense of productivity.
In France, for example, it is acceptable to eat alone, but not in haste.
Eating or chewing food feverishly in public places, such as the metro, can attract arrows of disagreeable glances, so employees are given at least an hour to eat lunch.
In many Mexican cities, for example, people gather with friends and family in parks or city squares to eat together, and the same happens in Cambodia (located in Southeast Asia), where villagers brush colorful mats or rugs to share meals with loved ones in a banqueting atmosphere.
In her book Eating Together, Alice Jolier argues that eating together can radically change people ’ s views, because it eases people ’ s feelings of inequality, for example, with diners looking at others of different races, genders, and socioeconomic backgrounds with a more egalitarian eye than they might in other social contexts.
But not eating with the family or not eating slowly was not the common theme: in 1950, Elizabeth David became known as one of the most important American chefs whose recipes are considered moving (such as the famous American cook Alice Waters and David Leibovitz, the best-selling cookbook of our time), and published a book on Mediterranean food.
In this book, Elizabeth argued that great food is simple food, and the best food is not necessarily food served by fancy or trendy restaurants; on the contrary, the simple basic meal you enjoy in the company of your loved ones is the best meal ever.
In one of the most striking passages, she wrote: "Under the shade of the lemon grove, I cut a slice of bread and sprinkled it with some of the most attractive and strongly flavored olive oil, then emptied into my belly a glass of my favorite drink, and I remembered at this moment what the British novelist Norman Douglas said when he wrote that everyone who helped us expand our understanding by giving meaning to everything that surrounds us deserves our gratitude. forever".
But Elizabeth ’ s equation for our physical and psychological well-being was a straightforward one: all you have to do is simply eat and share with others, but for families who spend a lot of money on fast food and groceries, the simplicity Elizabeth pointed out is not easily attainable.
In America, for example, spending time joining the family and having a nice meal with them seems like more of a show-off.
American painter Norman Rockwell ’ s painting of the family wrapped around the dinner table is no longer as close to the middle class as it is to the bourgeoisie.
Crisis of the Age
Many families can ’ t afford for a parent to miss work by staying home and spending the day cleaning and grilling meat and potatoes for their spouse and children. Most parents don ’ t have time to cook, many don ’ t cook, and the idea that you should spend more money and time buying products from stores instead of replacing them with a box full of ready-made Chinese meals may seem unwieldy and leave an impression....
It ’ s understandable, of course, that you want to save time and money, and that ’ s exactly why small stores stop working as soon as Walmart (an American multinational retail company, a chain of stores, supermarkets, and department stores) comes along.
But what we may not realize in such a case is that the store owner will not suffer or face problems as much as the consumer who relies on unhealthy and fast meals will suffer.
How, then, can we adopt a better way of eating our food not only from a nutritional perspective, but also from a psychological perspective?
François de la Rochefoucauld, a 17th-century French writer, once wrote, “Eating is a necessity, but eating it intelligently is an art. ”
If we discuss the meaning of “intelligence ” in the context of food, we will discover that it is a controversial issue.
There are those who are obsessed with food, eating it only if it is organic, with a vague desire to “originate ” the cooking process, a category known in the United States as“ foodies ” and in France as “Le Fooding ”. Satisfy them.
But all of this was no closer to the term “intelligence ” referred to by the French writer De La Rochefoucauld.
Perhaps what LaRochefoucauld meant by “eating smart ” was that all one needed was to eat in the company of others.
Although eating healthy would be a good option, fast food can also be sufficient and very satisfying psychologically as long as you eat it in the family or with roommates or friends.
We often set aside time despite our busy schedules to go to the cinema or the gym, while distancing ourselves from having meals with the family on the pretext that there is not enough time for them.
But perhaps if we stop treating mealtime as just a date in our busy schedules, instead seeing it as an opportunity to de-stress and reconnect with those we love, it could help our children improve their school performance, and a healthy meal at home will also help us reach a slim figure or look better, not to mention reduce the likelihood of drug and alcohol use.
Eating together can guide children ’ s lives by building a better relationship with their parents, and the same goes for adults.
The night before I left home to continue my studies, I went with my father to our favorite restaurant in my hometown of Sichuan, a restaurant where we always order the same food, but even after 60 years of enjoying life on the planet and eating countless dinners there, my father still finds it difficult to use chopsticks properly.
So I offered him a hand and began to explain to him, holding the chopsticks, how necessary it was to hold one of them well, while moving the other stick to pick up the food.
Meanwhile, the waiter came and offered us another bowl of rice in which to try my father again.
Then I saw my father nodding, holding the chopsticks neatly between his fingers, telling me: “I think I understand now.
Each of these chopsticks plays an individual role, but in order for your food not to fall, you have to use both, right? ”
Then I smiled and said to him, “Exactly, I think you ’ re right. ”
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Translated by: Samia Zaher
This report is translated from The Atlantic and does not necessarily reflect Meydan ’ s location.
Source: The Island

What are the supporters of slow food movement advocating?

Conscious consumption
Enjoyment of good food

Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

Good food keeps us healthy and helps us reach our potential.

Emirati chef Sahar Al Awadhi has used fresh ingredients sourced from within the UAE to create the menu.

Title:

Content: 00: 00
Expo 2020 Dubai Today
"Chef Manifesto."
Sustainable food solutions for the future at Expo
T + T - normal size
To support future sustainability and food security, six world-renowned chefs from Chef Manifesto have prepared a formal dinner menu for Expo 2020 Dubai ’ s Global Goals Week.
The six chefs who prepared the dinner yesterday evening (January 15) included Sahar Al Awadhi, Grace Ramirez, Ivan Hanzor, Arthur Potts Dawson, Connor Spacey, and Coco Rennars.
The event coincides with Global Goals Week, which runs until 22 January, highlighting the importance of the Sustainable Development Goals (SDGs).
Emirati chef Sahar Al Awadhi has used fresh ingredients sourced from within the UAE to create the menu.
She said pre-planning menu ingredients is the most important step that allows chefs and restaurant owners to work with local producers and have a seasonal menu, while reducing the carbon footprint.
Al-Awadhi said: “The main challenge here is the climate.
It ’ s obviously difficult to grow everything here, but I think farmers have found ways to address this problem, using, for example, agricultural reserves.
The agri-tech sector is witnessing significant growth in the UAE, as work has begun on creating vital domes in the region. ”
Sahar Al Awadhi has moved away from her specialty in the confectionery industry, working in the Borg Al Arab Hotel ’ s pastry department to participate in the event, and has prepared, in a modern style, a full menu of Emirati classics, including Emirati dishes with the traditional local cheese “jami ” (which she described as similar to ricotta or feta), local onions (which are now widely grown in the UAE), and dates). One of the most important food ingredients used in the region), and used in the preparation of the dish margarine extracted from animal fats.
“Animal ghee is used a lot in Emirati cuisine, the Bedouins used every product of lamb or goat to make sure they didn ’ t leave any, and that ’ s what I ’ d like to highlight across the menu, ” Al Awadhi said.
A trip to Emirates Biological Farm – an organic farm with locations in Dubai, Al Ain and Abu Dhabi – was a key part of the preparations for the ministerial dinner at Global Goals Week.
The farm uses innovative and climate-friendly agricultural solutions, such as low-water irrigation methods.
New York-based chef Ivan Hanzor, who uses the farm-to-table concept and works closely with farmers in New York, said: “This concept has become a big part of the future of food production here in Dubai, and we hope it will be applied in other parts of the world. ”
Hanzor explained that the only way to achieve global sustainability and food security was to start with local solutions that fit local needs and challenges: “For me, I ’ ve been thinking about different places I ’ ve lived, and I ’ ve always believed that sustainability should be rooted in local traditions, local agriculture, and local solutions. ”
Sustainable choices have contributed to the choices of Hanzour menu ingredients, such as oysters, which play a pivotal role in cleaning up waterways, protecting us from storm surges by acting as a natural barrier, and sweet potatoes, which provide valuable nutritional content, in exchange for what they need from the soil.
As for Irish chef Spacey, he explained that the solution to safer food independence lies in going back to historical methods.
Along with memories of his childhood and upbringing in coastal Oxford, he was inspired by a philosophy of learning from historical methods to design his botanical menu based on seaweed.
Conor Spacey said: “My list captures the moments of the past I have lived in Ireland, and for me this is a response to the future.
“Seaweed has been a big part of our culture for hundreds of years, we have used it in our diet to feed animals and fertilize the land to grow vegetables, and I would like to bring this way of life back to life, as many solutions for the future can be inspired by the past. ”
Ramírez is also committed to the sustainable development goal of gender equality and tries to do its utmost not only to provide opportunities for women, but also to hire female suppliers, where possible.
Ramirez highlighted one example that was a powerful addition to her sustainable list: she added a touch of chapoline to those who had the courage to try. Chapoline is a popular sustainable protein source used throughout Mexico, and when she returns to her New York home, she uses one of the suppliers who runs a city-wide grasshopper farm whenever she can.
Grace Ramirez said the biggest challenge for chefs and restaurateurs is educating consumers, adding: “Chefs have a responsibility to educate the consumer about what ’ s grown, what ’ s available here.
That ’ s how we can change things. ”
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Title:

Content: Tuesday 25th April 2023 Abu Dhabi UAE
Prayer times
News Highlights
Today 's Issue
Today 's Issue
United Arab Emirates
Rawda Al Falasi Director of Strategic Narrative of « Union »: « Year of Sustainability » promotes the culture of healthy food
April 25, 2023 01: 23
Shurooq Awad (Dubai)
Rawda Al Falasi, Director of Strategic Narrative at the Sustainability Year Team, said that the year is one of its initiatives to enable a healthier food culture for all segments of society in the UAE. All activities are supported by the Sustainability Experts Network, which brings together resident experts to shed light on the concept of sustainability in various fields such as food in particular, and encourage positive behavioral changes.
Al Falasi explained that the promotion of sustainable food practices is one of the most prominent areas of focus in the year of sustainability, through directing various activities and events to promote awareness about food and food practices, and urging the community to adopt practices to reduce food waste, prepare it in responsible quantities, in addition to promoting the adoption of vegetarian diets as a daily lifestyle.
Al Falasi pointed out that the latest initiative of the Year of Sustainability is the launch of new versions of the Sustainability Guide, which reviews the most important behaviors related to conservation and climate change. This month, the Year of Sustainability issued a Sustainability Guide to achieve several objectives, including encouraging the public to adopt more sustainable habits in their daily lives (moderation in food intake, more vegetarian diet, less red meat consumption, etc.).
On the most important types of environmentally friendly food systems, the Director of Strategic Narrative in the General Sustainability Team stressed that sustainable foods are those food systems with low environmental impacts that contribute to food security and ensure a healthy life for the community, where local and seasonal foods are environmentally friendly foods, because they are grown without the use of any pesticides and chemicals, in addition to producing them with sustainable farming techniques and practices.
Rawda Al Falasi explained that environmentally friendly diets include four types, the first is the vegetarian system, which replaces all animal products with fruits, vegetables, nuts, legumes, seeds and grains, the second is the flexible vegetarian system, which is based on nuts, legumes, fruits and vegetables, in addition to a moderate amount of meat, fish and dairy products, the third is the “Dash ” diet to treat high blood pressure, while the fourth is based on the white sea diet. The average is to reduce the intake of red meat very significantly and eat heart-healthy plant foods.
All rights reserved to Al Ittihad Newspaper 2023 ©

“Seaweed has been a big part of our culture for hundreds of years, we have used it in our diet to feed animals and fertilize the land to grow vegetables, and I would like to bring this way of life back to life, as many solutions for the future can be inspired by the past.”
13.

On returning to traditional food methods

More chefs and food suppliers focus on local and organic produce and move away from heavy meats and fast food.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

---

These sentences address aspects of the history (Carlo Petrini and Slow Food), philosophy (presence, prioritizing local, mindful eating), global practice (examples from France, the UAE, and cross-cultural appreciation), and the authenticity and evolution of the movement in different food cultures.

What are the supporters of slow food movement advocating?

Conscious consumption
Enjoyment of good food

On returning to traditional food methods

Who is founder of the Slow Food Movement?

Here are the key sentences from the provided text, extracted for their importance in answering your questions regarding the history, background, international manifestations, main tenets, proponents, and best places to experience the slow food movement:

- "The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years."

Title:

Content: The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30. Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land.
For the first time ever, the Slow Food Festival starts in the morning, what are the highlights to miss?
1.
Slow Food: Four major morning food themes + interactive food promotion booths in small rural areas + food farmers promotion, more than 40 booths, in the comfortable shade, show the morning vitality of Taitung.
2.
Slow Food: How good is Taitung ’ s food?
Teach you to use natural materials combined with traditional craft wisdom DIY, eat endless food, you can also use leaves to help you pack up, beautiful and beautiful!
3.
Slow Food Talk: What is the traditional breakfast in Taitung, India, and the Philippines? Representatives of Taitung landlords and international slow food chefs came to the scene to demonstrate and taste for free!
4.
Free guided tours: Walk through the streets, read the slow food festival scene, and learn about slow food and Taitung breakfast culture.
5.
Slow food exercise: Taitung breakfast, with the jump to show you!
6.
Slow Food: The only food blog in the world from the perspective of Taitung, this issue includes 400 years of history of local breakfast, a map of Taitung breakfast, a special collection of traditional breakfast of the tribe...
7.
Bilingualism: English instructions on site, English introduction to restaurant dishes, translation of lectures, English audio guide, etc. International travelers are also welcome.
And the first Taitung International Slow Food Forum will also be held on 4 / 28.
International Slow Food representatives from Italy, the Philippines, India and Malaysia gathered in Taitung to discuss how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom around the world through citizens ’ diverse participation and community power. Let Taitung become a new base for dialogue with the international slow food movement and link up the Austronesian culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good Quality, Clean, Fair ” has developed a unique and rich look in Taitung.
Please let us know Taitung through slow food, and change the world with “eating ”!
Taitung Slow Food Festival “Morning Table ”
Time: 2023 / 4 / 29 (Sat) - 4 / 30 (Sun) 9: 00-14: 00
Location: Taitung Forest Park
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Read more: Slow Food Taitung Facial Powder
(Taitung County Government Advertisement)
# Taitung # Slow Food Festival # Taitung Forest Park # Breakfast # Morning Table

What happened after the opening of McDonald's restaurants in Rome opened?

Which county in Taiwan has hosted Slow Food Festival?

- "Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, introduce the expansion of Slow Food from Italy to the world, and share the classic Ark of Taste and Slow Food.

Title:

Content: The first International Slow Food Forum was held today at the Taitung County Government Auditorium. International Slow Food representatives from Italy, the Philippines, India and Malaysia brought experience from all over the world to promote slow food.
Wang Zhihui, deputy mayor of Taitung County, said that this year's Slow Food Festival "Morning Table" will be held in Taitung Forest Park on April 29 and 30.
The slow food movement, which has been popular around the world for more than 30 years, originated in Italy and has been promoted in Taitung for more than 10 years.
In the "Taitung Slow Food Festival" held every spring and autumn, the public and tourists pay more attention to the source of ingredients in their lives, practice environmental protection and plastic reduction, and tell new stories in the contemporary era with traditional ingredients.
On the eve of the first Slow Food Festival this year, the Taitung County government invited seven international Slow Food Movement advocates to exchange with local Slow Food practitioners. The theme of the forum was “From Festival to Everyday, From Tradition to Contemporary ”." Flowers? "and other issues, hoping to continue to move internationally and link the Austronesian culture.
The 2023 Taitung Slow Food International Forum begins at 9: 00 am on the 28th. Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, introduce the expansion of Slow Food from Italy to the world, and share the classic Ark of Taste and Slow Food. The Food Presidia Project.
In response to the International Year of Millet 2023, Indian representative Aruna Tirkey shared the experience of the local Slow Food Festival in India with Xiaomi Kitchen in Jharkhand, India.
In addition, Malaysia representative Nazlina Spice Station is a local cuisine, from Laksa to talk about the preservation of Penang ’ s food culture.
The ibu istanda takiscibanan, who represents the Bunun in Taitung, shares with the international community the journey of restoring millet to the Kandeng tribe in Haiduan Township, while Kuo Li-chin, CEO of Tinhetang, fully describes the experience and future vision of Slow Food in Taitung for ten years.
International speakers will participate in the Taitung Slow Food Festival “Morning Table ” held in Taitung Forest Park on the 29th and 30th, and demonstrate the traditional breakfast of Indian and Filipino aborigines on the 30th. The event is free of charge. Please refer to the full text of the forum download website (https: / / reurl.cc / pL0XvZ), and Taitung Slow Food Food Festival information (https: / / www.facebook.com / SlowFoodTaitung /).
# International Slow Food Forum # Taitung Slow Food Festival # Taitung County Government # Slow Food Festival

What are the supporters of slow food movement advocating?

On returning to traditional food methods

The Food Presidia Project."

Title:

Content: The first International Slow Food Forum was held today at the Taitung County Government Auditorium. International Slow Food representatives from Italy, the Philippines, India and Malaysia brought experience from all over the world to promote slow food.
Wang Zhihui, deputy mayor of Taitung County, said that this year's Slow Food Festival "Morning Table" will be held in Taitung Forest Park on April 29 and 30.
The slow food movement, which has been popular around the world for more than 30 years, originated in Italy and has been promoted in Taitung for more than 10 years.
In the "Taitung Slow Food Festival" held every spring and autumn, the public and tourists pay more attention to the source of ingredients in their lives, practice environmental protection and plastic reduction, and tell new stories in the contemporary era with traditional ingredients.
On the eve of the first Slow Food Festival this year, the Taitung County government invited seven international Slow Food Movement advocates to exchange with local Slow Food practitioners. The theme of the forum was “From Festival to Everyday, From Tradition to Contemporary ”." Flowers? "and other issues, hoping to continue to move internationally and link the Austronesian culture.
The 2023 Taitung Slow Food International Forum begins at 9: 00 am on the 28th. Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, introduce the expansion of Slow Food from Italy to the world, and share the classic Ark of Taste and Slow Food. The Food Presidia Project.
In response to the International Year of Millet 2023, Indian representative Aruna Tirkey shared the experience of the local Slow Food Festival in India with Xiaomi Kitchen in Jharkhand, India.
In addition, Malaysia representative Nazlina Spice Station is a local cuisine, from Laksa to talk about the preservation of Penang ’ s food culture.
The ibu istanda takiscibanan, who represents the Bunun in Taitung, shares with the international community the journey of restoring millet to the Kandeng tribe in Haiduan Township, while Kuo Li-chin, CEO of Tinhetang, fully describes the experience and future vision of Slow Food in Taitung for ten years.
International speakers will participate in the Taitung Slow Food Festival “Morning Table ” held in Taitung Forest Park on the 29th and 30th, and demonstrate the traditional breakfast of Indian and Filipino aborigines on the 30th. The event is free of charge. Please refer to the full text of the forum download website (https: / / reurl.cc / pL0XvZ), and Taitung Slow Food Food Festival information (https: / / www.facebook.com / SlowFoodTaitung /).
# International Slow Food Forum # Taitung Slow Food Festival # Taitung County Government # Slow Food Festival

- "The slow food spirit of ‘Good Quality, Clean, Fair’ has developed a unique and rich look in Taitung."

Title:

Content: The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30. Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land.
For the first time ever, the Slow Food Festival starts in the morning, what are the highlights to miss?
1.
Slow Food: Four major morning food themes + interactive food promotion booths in small rural areas + food farmers promotion, more than 40 booths, in the comfortable shade, show the morning vitality of Taitung.
2.
Slow Food: How good is Taitung ’ s food?
Teach you to use natural materials combined with traditional craft wisdom DIY, eat endless food, you can also use leaves to help you pack up, beautiful and beautiful!
3.
Slow Food Talk: What is the traditional breakfast in Taitung, India, and the Philippines? Representatives of Taitung landlords and international slow food chefs came to the scene to demonstrate and taste for free!
4.
Free guided tours: Walk through the streets, read the slow food festival scene, and learn about slow food and Taitung breakfast culture.
5.
Slow food exercise: Taitung breakfast, with the jump to show you!
6.
Slow Food: The only food blog in the world from the perspective of Taitung, this issue includes 400 years of history of local breakfast, a map of Taitung breakfast, a special collection of traditional breakfast of the tribe...
7.
Bilingualism: English instructions on site, English introduction to restaurant dishes, translation of lectures, English audio guide, etc. International travelers are also welcome.
And the first Taitung International Slow Food Forum will also be held on 4 / 28.
International Slow Food representatives from Italy, the Philippines, India and Malaysia gathered in Taitung to discuss how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom around the world through citizens ’ diverse participation and community power. Let Taitung become a new base for dialogue with the international slow food movement and link up the Austronesian culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good Quality, Clean, Fair ” has developed a unique and rich look in Taitung.
Please let us know Taitung through slow food, and change the world with “eating ”!
Taitung Slow Food Festival “Morning Table ”
Time: 2023 / 4 / 29 (Sat) - 4 / 30 (Sun) 9: 00-14: 00
Location: Taitung Forest Park
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Read more: Slow Food Taitung Facial Powder
(Taitung County Government Advertisement)
# Taitung # Slow Food Festival # Taitung Forest Park # Breakfast # Morning Table

Which county in Taiwan has hosted Slow Food Festival?

- "In recent years, the county government has launched the Taitung brand with 'Taitung Slow Food Festival' and 'Tribal Food Fashion', which has caused more people to pay attention to 'food' as the core."

Title:

Content: Local Local Focus
Taitung ’ s Slow Economy Fermented Food Capacity Five-Star City
▲ Five Star City Taitung 4 consecutive bars.
(Photo by reporter Yang Han-sheng)
Journalist Yang Han-sheng / reporting from Taitung
The results of Taitung County ’ s food education promotion have been affirmed by most people and nutritionist groups. It has been ranked as a five-star city for four consecutive years. This year, it ranks second among 22 counties and cities, improving from last year, and has performed prominently in the three indicators of “Agriculture and Environment ”,“ Food Safety and Health ” and “Promotion Satisfaction ”, ranking second and third respectively. Performances.
Food magazine held an award ceremony on the 27th, and presented a five-star city award. Chiang Hui-ching, director of agriculture of Taitung County Government, went to receive it on behalf of the county government.
In the 2024 Urban Survey, the objective indicators include 72 indicators in four dimensions (agriculture and environment, education and culture, health and nutrition, food safety and hygiene). The survey, conducted by the President ’ s Alliance, the National Education Action Alliance, and the Foundation, asked citizens, parents, nutritionists and teachers in Taiwan about their satisfaction with the promotion of local ingredients, food culture, and health promotion in Taiwan.
Taitung County Governor Rao Qingling said that Taitung has actively attached importance to the education of “food ”, starting from the land where food grows. In recent years, Taitung has promoted organic agriculture and friendly farming area. And...
In recent years, the county government has launched the Taitung brand with "Taitung Slow Food Festival" and "Tribal Food Fashion", which has caused more people to pay attention to "food" as the core. Among them, Taitung Slow Food Festival has been held for many years. The public has developed a sense of slow food, paid more attention to the source of food materials in life, practiced environmental protection and plastic reduction, and changed the food culture in Taitung. The Taitung Slow Food Festival won the Best 100 and Gold Award of Japan ’ s Good Design Award.
At the same time, Taitung has been promoting the slow food movement for 10 years. Not only did it hold the “Slow Food International Forum ” for the first time last year, it invited international slow food representatives from Italy, the Philippines, India, Malaysia and other countries to gather in Taitung. In the name of the club, she personally led the team to Italy to participate in the Terra Madre (Slow Food Global Conference), showing the diversity of Taitung ’ s food culture and the fruitful results of years of slow food practice. In the future, it will continue to promote and link with the region.
Lin Yu-ting, deputy editor-in-chief of Foodpower magazine, pointed out that Taitung County not only ranked second and fourth in Taiwan in the two indicators of “Friendly Cultivated Cultivated Cropland Area ” and“ Organic Agricultural Cropland Area ” respectively. The county has a lot of characteristics of rural villages, providing a good quality of rural community tourism services.
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What are the supporters of slow food movement advocating?

Which county in Taiwan has hosted Slow Food Festival?

- "Not only did it hold the ‘Slow Food International Forum’ for the first time last year, it invited international slow food representatives from Italy, the Philippines, India, Malaysia and other countries to gather in Taitung."

What was the host of the International Slow Food Forum of 2023?

Which county in Taiwan has hosted Slow Food Festival?

- "Nazlina Spice Station is a local cuisine, from Laksa to talk about the preservation of Penang’s food culture."

Title:

Content: The first International Slow Food Forum was held today at the Taitung County Government Auditorium. International Slow Food representatives from Italy, the Philippines, India and Malaysia brought experience from all over the world to promote slow food.
Wang Zhihui, deputy mayor of Taitung County, said that this year's Slow Food Festival "Morning Table" will be held in Taitung Forest Park on April 29 and 30.
The slow food movement, which has been popular around the world for more than 30 years, originated in Italy and has been promoted in Taitung for more than 10 years.
In the "Taitung Slow Food Festival" held every spring and autumn, the public and tourists pay more attention to the source of ingredients in their lives, practice environmental protection and plastic reduction, and tell new stories in the contemporary era with traditional ingredients.
On the eve of the first Slow Food Festival this year, the Taitung County government invited seven international Slow Food Movement advocates to exchange with local Slow Food practitioners. The theme of the forum was “From Festival to Everyday, From Tradition to Contemporary ”." Flowers? "and other issues, hoping to continue to move internationally and link the Austronesian culture.
The 2023 Taitung Slow Food International Forum begins at 9: 00 am on the 28th. Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, introduce the expansion of Slow Food from Italy to the world, and share the classic Ark of Taste and Slow Food. The Food Presidia Project.
In response to the International Year of Millet 2023, Indian representative Aruna Tirkey shared the experience of the local Slow Food Festival in India with Xiaomi Kitchen in Jharkhand, India.
In addition, Malaysia representative Nazlina Spice Station is a local cuisine, from Laksa to talk about the preservation of Penang ’ s food culture.
The ibu istanda takiscibanan, who represents the Bunun in Taitung, shares with the international community the journey of restoring millet to the Kandeng tribe in Haiduan Township, while Kuo Li-chin, CEO of Tinhetang, fully describes the experience and future vision of Slow Food in Taitung for ten years.
International speakers will participate in the Taitung Slow Food Festival “Morning Table ” held in Taitung Forest Park on the 29th and 30th, and demonstrate the traditional breakfast of Indian and Filipino aborigines on the 30th. The event is free of charge. Please refer to the full text of the forum download website (https: / / reurl.cc / pL0XvZ), and Taitung Slow Food Food Festival information (https: / / www.facebook.com / SlowFoodTaitung /).
# International Slow Food Forum # Taitung Slow Food Festival # Taitung County Government # Slow Food Festival

- "According to the EPA, a ‘low-carbon diet’ is the choice of local, seasonal and environmentally friendly ingredients to reduce the impact on the environment and reduce carbon dioxide emissions."

Title:

Content: Local Local Focus
Low-carbon diet is popular! Less meat and more vegetables save the planet Taitung encourages slow eating to achieve a slow economy
▲ ▼ Taitung advocates less meat and more sparse energy saving to save the earth. (Photo / courtesy of Taitung County Government, same below)
Journalist Wang Zhaolin / Taitung Coverage
Diet can also save energy and reduce carbon to save the planet!
We all work together to be more friendly to the living environment, starting with the choice of local ingredients in the season, and as diverse as possible to eat original foods, and achieve less meat and more vegetables, and buy and not waste in an appropriate amount.
Taitung County government has been actively promoting slow food activities in recent years. Low-carbon diet is one of the core goals. “Taitung Slow Food Festival ” is a unique feature of Taitung ’ s cuisine. Taitung's slow lifestyle has become an important brand, and slow food has become one of the best manifestations of Taitung's" slow economy. "
▲ ▼ Choose local, seasonal and environmentally friendly ingredients, reduce the impact on the environment, reduce carbon dioxide emissions, is a low-carbon diet.
According to the EPA, a “low-carbon diet ” is the choice of local, seasonal and environmentally friendly ingredients to reduce the impact on the environment and reduce carbon dioxide emissions.
In the production of processed meat, for example, in the pasture, transportation, manufacturing, processing, sales, use and disposal stages of food, there will be a large amount of energy consumption and carbon dioxide emissions, and carbon dioxide is the main culprit of global warming. The forest fires that are out of control in the rainforest are related to the meat that you and I eat at the table.
Therefore, eating less meat and more vegetables is not only for personal health, but also has become the simplest way to reduce carbon.
The Environmental Protection Bureau advocates that if you want to take care of both vegetables and environmental protection, you can follow the key principles of eating less processed foods, eating more prototype foods, buying local seasonal ingredients, buying appropriate ingredients to reduce the amount of food stored in the refrigerator, reducing take-out, and using more environmentally friendly tableware.
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What are the supporters of slow food movement advocating?

- "The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30.

Title:

Content: The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30. Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land.
For the first time ever, the Slow Food Festival starts in the morning, what are the highlights to miss?
1.
Slow Food: Four major morning food themes + interactive food promotion booths in small rural areas + food farmers promotion, more than 40 booths, in the comfortable shade, show the morning vitality of Taitung.
2.
Slow Food: How good is Taitung ’ s food?
Teach you to use natural materials combined with traditional craft wisdom DIY, eat endless food, you can also use leaves to help you pack up, beautiful and beautiful!
3.
Slow Food Talk: What is the traditional breakfast in Taitung, India, and the Philippines? Representatives of Taitung landlords and international slow food chefs came to the scene to demonstrate and taste for free!
4.
Free guided tours: Walk through the streets, read the slow food festival scene, and learn about slow food and Taitung breakfast culture.
5.
Slow food exercise: Taitung breakfast, with the jump to show you!
6.
Slow Food: The only food blog in the world from the perspective of Taitung, this issue includes 400 years of history of local breakfast, a map of Taitung breakfast, a special collection of traditional breakfast of the tribe...
7.
Bilingualism: English instructions on site, English introduction to restaurant dishes, translation of lectures, English audio guide, etc. International travelers are also welcome.
And the first Taitung International Slow Food Forum will also be held on 4 / 28.
International Slow Food representatives from Italy, the Philippines, India and Malaysia gathered in Taitung to discuss how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom around the world through citizens ’ diverse participation and community power. Let Taitung become a new base for dialogue with the international slow food movement and link up the Austronesian culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good Quality, Clean, Fair ” has developed a unique and rich look in Taitung.
Please let us know Taitung through slow food, and change the world with “eating ”!
Taitung Slow Food Festival “Morning Table ”
Time: 2023 / 4 / 29 (Sat) - 4 / 30 (Sun) 9: 00-14: 00
Location: Taitung Forest Park
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Read more: Slow Food Taitung Facial Powder
(Taitung County Government Advertisement)
# Taitung # Slow Food Festival # Taitung Forest Park # Breakfast # Morning Table

Which county in Taiwan has hosted Slow Food Festival?

Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land."

Title:

Content: The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30. Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land.
For the first time ever, the Slow Food Festival starts in the morning, what are the highlights to miss?
1.
Slow Food: Four major morning food themes + interactive food promotion booths in small rural areas + food farmers promotion, more than 40 booths, in the comfortable shade, show the morning vitality of Taitung.
2.
Slow Food: How good is Taitung ’ s food?
Teach you to use natural materials combined with traditional craft wisdom DIY, eat endless food, you can also use leaves to help you pack up, beautiful and beautiful!
3.
Slow Food Talk: What is the traditional breakfast in Taitung, India, and the Philippines? Representatives of Taitung landlords and international slow food chefs came to the scene to demonstrate and taste for free!
4.
Free guided tours: Walk through the streets, read the slow food festival scene, and learn about slow food and Taitung breakfast culture.
5.
Slow food exercise: Taitung breakfast, with the jump to show you!
6.
Slow Food: The only food blog in the world from the perspective of Taitung, this issue includes 400 years of history of local breakfast, a map of Taitung breakfast, a special collection of traditional breakfast of the tribe...
7.
Bilingualism: English instructions on site, English introduction to restaurant dishes, translation of lectures, English audio guide, etc. International travelers are also welcome.
And the first Taitung International Slow Food Forum will also be held on 4 / 28.
International Slow Food representatives from Italy, the Philippines, India and Malaysia gathered in Taitung to discuss how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom around the world through citizens ’ diverse participation and community power. Let Taitung become a new base for dialogue with the international slow food movement and link up the Austronesian culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good Quality, Clean, Fair ” has developed a unique and rich look in Taitung.
Please let us know Taitung through slow food, and change the world with “eating ”!
Taitung Slow Food Festival “Morning Table ”
Time: 2023 / 4 / 29 (Sat) - 4 / 30 (Sun) 9: 00-14: 00
Location: Taitung Forest Park
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Read more: Slow Food Taitung Facial Powder
(Taitung County Government Advertisement)
# Taitung # Slow Food Festival # Taitung Forest Park # Breakfast # Morning Table

What are the supporters of slow food movement advocating?

On returning to traditional food methods

Which county in Taiwan has hosted Slow Food Festival?

- "It has been ranked as a five-star city for four consecutive years."

- "In the name of the club, she personally led the team to Italy to participate in the Terra Madre (Slow Food Global Conference), showing the diversity of Taitung’s food culture and the fruitful results of years of slow food practice."

On returning to traditional food methods

- "Wu Hsueh-yueh, president of Hualien County Indigenous Vegetarian School, said that the Hualien Slow Food team will exhibit native seeds and important cereals during the annual meeting."

Title:

Content: Local Local Focus
Let ’ s eat out of the Bay!
Invited to the Slow Food Annual Conference in Italy, Slow Food Spirit received international attention
The Hualien Slow Food team was once again invited to participate in the 2022 Global Slow Food Conference in Italy. (Photo / Courtesy of Hualien County Government, same below)
Reporting by reporter Wang Chao-lin / Hualien
In the past two years, Hualien County Slow Food Team was once again invited to participate in the 2022 Terra Madre Salone del Gusto Global Slow Food Conference in Italy. On the 16th, Mayor Xu Harwei and team members gathered in the county government to discuss the relevant agenda.
The Terra Madre Salone del Gusto Italian Slow Food Conference is a space for communication centered on agriculture and diet, and an event that draws the world ’ s attention to the diversity and tradition of agriculture and diet.
From September 22 to 26, the team will give participants an in-depth experience of the Taiwanese aboriginal food feast in Dulin, Italy.
The mayor, Xu Wei, and the team members held in-depth discussions on the relevant agenda, and encouraged the members to achieve the richest results and return full load.
Xu started by thanking Hualien NGOs for participating in international exchange activities and conferences, so that local culture and Hualien characteristics have the opportunity to shine internationally.
Hualien attaches great importance to promoting slow food in the local context, and the original intention of Hualien Aboriginal food culture and the spirit of slow food are "high-quality", "clean" and "fair".
In the future, the Slow Food Forum and the Organic Forum will be scheduled to be held once every two years, and the organization will be staggered to extend and improve the preparation period, so as to maximize the benefits.
The Hualien County government has been engaged in discussions on the Slow Food movement since 2019, inviting Italy, Japan, the Philippines and other countries to participate in the first Hualien International Slow Food Forum, sorting out the local context and international development trends, and establishing a development direction for Hualien Indigenous Slow Food.
Two years later, the county government overcame the epidemic and held the second Hualien International Indigenous Slow Food Forum in 2021.
Through online meetings, people from Italy, South Korea, Japan, India, the Philippines, Malaysia and Taiwan were invited to discuss the current status of the global slow food movement and the new development of the future of slow food in Hualien.
Hualien Slow Food Association members attending this annual meeting include: President Wu Xueyue of Hualien County Indigenous Ethnic Wild Vegetables School, Indigenous Slow Food Small Farmer Biyingshu Team, Indigenous Slow Food Restaurant Seven Xing Tan Mumming Menu Cuisine Ho Chi Minh, Guang Fu Red Tile House Chef Cheng Yi, Dance Poetry Picking Workshop.
After that, 12 people, including President Gao Zhiyuan of the Taiwan Indigenous Peoples Voluntary Service International Exchange Association, and Youth Liaison Officer of the Taiwan Slow Food Organization, Hsu Gongyuan, and Director Deng Kelun of the Tribal Economics Section of the Indigenous Affairs Department of the county government, also went to observe and study, so that the county government will continue to work with NGOs to jointly promote the next stage of the Slow Food Project.
▲ ▼ The team will be in Turin, Italy, to let the participants deeply experience the food feast of Taiwan ’ s indigenous people.
The Slow Food Year 2022 will be held in Parco Dora, an environmentally friendly park in Turin, Italy, and will bring together Slow Food organizations and food manufacturers from around the world to discuss the environment, climate, public health and other issues. Parco Dora has become an important green center in Turin. The selection echoes the theme of the regeneration of the agricultural food system this year, and has also become a major highlight of this event.
Wu Hsueh-yueh, president of Hualien County Indigenous Vegetarian School, said that the Hualien Slow Food team will exhibit native seeds and important cereals during the annual meeting.
In addition, Chef Ho Chi Minh, a member of the Federation of Slow Food Chefs in Hualien, will lead cooks from the Asia-Pacific region to launch a cross-border indigenous slow food menu at the venue.
The 2022 Slow Food Salon will continue the spirit of the past, and with a new perspective and attitude, we will create a wonderful slow food movement with more than 30,000 slow food activists around the world in the new arena of Toulin.
Official Website: https: / / 2022.terramadresalonedelgusto.com / en /
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On returning to traditional food methods

Which regions in Taiwan have actively participated in the slow food movement?

- "Zhang Lishan said that Yunlin is very good conditions, welcome everyone to come to Yunlin to walk, eat the season, eat local, enjoy slow food slow travel life."

Title:

Content: Local Local Focus
"International Forum and Global Market" in Yunlin!
▲ The county government and the University of South China jointly organized the International Forum and the Earth Market under the concept of slow movement to promote slow food and slow travel.
(Photo by reporter Cai Pei-min)
Journalist Tsai Pei-min / reporting from Yunlin
Yunlin County Government and South China University jointly organized a series of activities entitled “Local Creativity under the Mind of Slow Movement in 2024 ”, and today (23) the Bee Story Hall next to the Green Tunnel Park in Rigukeng Township. Perpetual development.
Yulin County is not only the largest grain warehouse in Taiwan, but also the largest fruit and vegetable center and animal production center in Taiwan. The annual agricultural output value was 76.9 billion yuan at the time of taking office. After 5 years of hard work, 49.7% of the population in Yunlin County is engaged in agriculture-related work. In the forum, it was selected as the top 7 smart city in the world, and only Yunlin was selected in Taiwan.
▲ Zhang Lishan said that Yunlin is very good conditions, welcome everyone to come to Yunlin to walk, eat the season, eat local, enjoy slow food slow travel life.
(Photo by reporter Cai Pei-min)
Chang Li-shan said that the theme of today's activity is slow living slow food slow walking. Yunlin County has very good conditions, and the rich agricultural and fishery livestock products can not only allow people to eat in the season, but also eat locally.
Thanks to the team from South China University for standing up and doing their part for Taiwan, Yunlin County will also make good use of Yunlin ’ s high-quality agricultural products and effectively meet the Slow Food concept plan.
Nan Hua University President Kao Chun-hsiung said that the Slow City Movement originated in Italy. The team of Nan Hua University has spent more than 10 years promoting the concept and action of Slow City, which cares about the healthy and sustainable life between people and the environment. A model of sustainable and healthy cities, and through sharing, more rural towns in Taiwan can join the ranks of slow cities.
Yunlin County International Slow Food Community was established in April this year in conjunction with the United Nations Sustainable Development Goals (SDGs). Promote high-quality agricultural products in Yunlin to achieve the development goals of sustainable agriculture, smart agriculture and low-carbon agriculture in Yunlin.
In addition to inviting experts from Chiayi and the Cloud Forest District to practice green and sustainable slow travel, as well as professors from Thailand and Taiwan who implement digital technology in cultural traditions, the International Forum and Earth Market today will develop a dialogue to advocate actions to develop a circular economy strategy.
Also specially invited Professor Liang Yizong, assistant professor of tourism management at Nan Hua University and former chef of Lake Mountain Prince Rice, Master Chang Shi-min, and Chen Chi-yuan, a veteran chef on the state dinner table, to demonstrate local cuisine with “high quality, clean and fair ”, attracting many people to participate, cooking slow food together and sharing Yunlin ’ s local agricultural products.
▲ Demonstration of “high quality, clean and fair ” local cuisine, attracting many people to participate, cooking slow food together and sharing local produce in Yunlin. (Photo by reporter Cai Pei-min)
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What are the supporters of slow food movement advocating?

- "Yunlin County will also make good use of Yunlin’s high-quality agricultural products and effectively meet the Slow Food concept plan.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

A model of sustainable and healthy cities, and through sharing, more rural towns in Taiwan can join the ranks of slow cities."

These sentences address the origin of the movement, its global influence, regional adaptations, main tenets (good, clean, fair), involvement of international representatives, and mention of specific festivals and locations where you can experience slow food, especially in Taitung and Yunlin, Taiwan.

What are the supporters of slow food movement advocating?

Which county in Taiwan has hosted Slow Food Festival?