Shopping in large grocery stores has become the norm for many, making us more reliant on them than we realize.

Foods associated with specific regions often originate from tradition rather than recipe books, cooking shows, or social media.

Food connects us to life, yet many people have lost that connection.

Consuming a pumpkin, for instance, does not require killing the pumpkin plant.

A cookbook aiming to preserve culinary heritage was inspired by the author's mother's oral instructions on making traditional Palau.

Such books serve as forums for cooks to share, laugh, and learn together.

Dishes are ready when the chef deems them so, not when a timer buzzes.

Environmental writers focused on food and agriculture often work across the Caribbean.

In times of war, safeguarding biodiversity may not seem urgent, but traditional markets and food production remain crucial.

The Slow Food network helps Ukrainians retain family production and farmers' markets traditions.

Some chefs and supporters travel with ingredients to cities like Lviv to promote Slow Food.

Each act to support Slow Food is a step toward a better future.

Slow Food is part of a global network with active initiatives, including in Ukraine.

Slow Food products are usually produced on a small scale.

Traditional methods and tools are used to make these products.

Artisanal foods offer significant health benefits.

Locally made artisanal foods also reduce carbon emissions and are environmentally friendly.

Regenerative farming is key to a sustainable food future, as soil’s health is crucial for the planet.

Supporting small-scale farmers who use regenerative practices is essential for a resilient food system.

Exploring regions like Lamu allows visitors to engage directly with local food cultures.

In the 20th century, individuals in the US contributed to the movement's growth.

Local establishments like Amu House in Lamu Stone Town offer accessible experiences.

Other eco-tour activities, like whale shark safaris, complement slow travel experiences.

With climate change, food production accounts for a significant part of our carbon footprint.

Individuals can reduce impact by making their own meals.

Nutrition experts say some current trends, like meal kits and food boxes, are likely to continue.

Awareness of sugar intake and upcycled foods are increasingly important in food choices.

The pandemic prompted many people to leave cities and reconnect with local food sources.

Upcycled foods address food waste by reusing materials that would otherwise be discarded.

International concern for biodiversity, such as bee preservation, has drawn support from figures like Pope Francis.

Movements like the ECI aim to protect insects, which face alarming declines.

The Pope has publicly blessed these biodiversity initiatives.

Multiple crises indicate the fragility of global supply chains.

Food supply problems are exacerbated by global dependence on trade.

During COVID, local farmers across the world quickly increased production, demonstrating their resilience.

The local food movement is growing internationally.

Advantages of localized economies extend beyond food, fostering greater community and sustainability.

In May of this year, the countries of the Group of Seven (G7) decided to create an alliance to ensure global food security.

At the same time, the price indices for cereals and meat rose.

In May 2022, the average value of the FAO Dairy Price Index was 141.6 points, which is 5.1 points (3.5%) lower than in April.

The decline in global sugar prices in recent months is due to limited import demand in global markets and a projected increase in export supply, mainly as a result of the record harvest in India.

The main additional demand for food will continue to arise in low- and middle-income countries.

However, this raw material is used in the food of people and animals.

It is estimated that over the next decade, world agricultural production will increase by 1.1% per year.

Argentina is the first country in the world to take this step.

As for GM wheat, it has been studied for 10 years.

Root The Future and Ten Days on Bikes from Chiang Mai to Phuket.

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.

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

North in the Smoke.

Since the 1980s, people have been eating more and more meat.

According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.

When you have a lot of food or you are going on a trip, give the groceries through Olio.

There she offered them the idea of exchanging products.

Dishes from restaurants can be bought at cost on TooGoodToGo.

The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.

All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.

Subscribe to stay up to date!

Video of the day Denis Naumov.

At one time, we tried to create a space in the format of European grosserants.

But we do not limit any of our guests in the travel desires.

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.

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

Five years ago, a mother of many children moved to Kokshetau.

And then I learned to cook.

And it is difficult that you need to eat them immediately, fresh.

I would also like to use the milk of goats and sheep.

"I dream that my cheese factory will go beyond gastronomy".

A few years ago, I started a new order in my family.

Each brand has its own story of origin.

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.

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 this is for an adult.

Advertiser: LLC SZ "VIRA Invest".

By sending a message, I accept the terms of the agreement on the use of personal data and agree with the Site Rules.

On their land: relief for farmers.

But there was a request from the farmers.

What you can sell in a farmer’s shop.

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.

Of course, the cost of opening a store will be higher.

If the farm employs workers, then the head of the KFH or a legal entity will act as tax agents.

With the opening of the store, the land tax will not change, but the property tax and personal income tax may increase.

Want to know more about the project?

The information on the site is not a public offer.

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?

Back to article.

Recommend a hero.

It is important for us to learn about worthy people in order to tell the city about them!

I have identified two types of clients that come to us.

It turns out that we are four people.

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.

Artem is a chef.

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

I applied for a grant and got it.

As an expert, I know what I’m doing.

I came up with my idea just to try and become more savvy in the field of finance.

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

About the future.

We write about what helps you navigate the new world and choose what you need.

The idea of slow living negates the belief that a successful person should be busy or fast, and encourages conscious presence in every moment.

Honoré emphasizes the need to let go of the fear of rejection or being lost, suggesting we should choose what matters to us and not worry about saying no.

We often wait for another moment instead of living in the present, making us feel our lives are vanishing in vain.

You can either rush through over a million pieces of art in a day or take time with a few, even spending hours in contemplation.

Choosing what matters to you and building your list based on your priorities allows for a more meaningful experience.

Speaking with hurried tourists or tour guides can prevent you from taking inspiration from a place.

Rushing from one tourist site to another often leads to travel fatigue, not relaxation.

Neither additional time nor money is needed to embrace a slower travel approach.

Carlo Petrini is associated with the history of the Slow Food movement.

The chef prepares dishes using locally grown products without harming the environment.

Artists and innovators are essential to meet food system challenges and achieve Sustainable Development Goals.

The Slow Life is a new lifestyle that has emerged, focusing on deceleration and presence.

During a culinary diplomacy trip to Qatar, an American chef will share their culinary philosophy and learn about Qatari culture.

Food stories play a significant role in people’s lives, including that of Chef William.

Food serves as a powerful link to bring people together.

Chef William’s early passion for food, its history, and culture influenced his future path.

Chefs love to travel, eat, and cook new foods, seeing local food as the best way to know a place.

Taking time at the table to get to know new people and cultures is important.

Family meals, like those during Ramadan’s fixed-time Iftar, are meaningful and celebratory.

Shopping in large grocery stores has become the norm for many, making us more reliant on them than we realize.

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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What did Carlo Petrini think was the reason for the disconnection between farmers and consumers?

Large retail stores and fast-food restaurants saturated the city center

Foods associated with specific regions often originate from tradition rather than recipe books, cooking shows, or social media.

Title:

Content: BETA
This is a BETA experience. You may opt-out by clicking here

More From Forbes

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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

Food connects us to life, yet many people have lost that connection.

What are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

Consuming a pumpkin, for instance, does not require killing the pumpkin plant.

A cookbook aiming to preserve culinary heritage was inspired by the author's mother's oral instructions on making traditional Palau.

Such books serve as forums for cooks to share, laugh, and learn together.

What are the supporters of slow food movement advocating?

Dishes are ready when the chef deems them so, not when a timer buzzes.

Environmental writers focused on food and agriculture often work across the Caribbean.

Title:

Content: BETA
This is a BETA experience. You may opt-out by clicking here

More From Forbes

Edit Story

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

In times of war, safeguarding biodiversity may not seem urgent, but traditional markets and food production remain crucial.

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

  • Did you learn something new from this page?
  • yesno

The Slow Food network helps Ukrainians retain family production and farmers' markets traditions.

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

  • Did you learn something new from this page?
  • yesno

On returning to traditional food methods

Some chefs and supporters travel with ingredients to cities like Lviv to promote Slow Food.

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

  • Did you learn something new from this page?
  • yesno

What are the supporters of slow food movement advocating?

On returning to traditional food methods

Each act to support Slow Food is a step toward a better future.

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

  • Did you learn something new from this page?
  • yesno

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

Slow Food is part of a global network with active initiatives, including in Ukraine.

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

  • Did you learn something new from this page?
  • yesno

How many countries have members of Slow Food organization?

Slow Food products are usually produced on a small scale.

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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Traditional methods and tools are used to make these products.

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.

Read all the Latest NewsTrending NewsCricket NewsBollywood News,
India News and Entertainment News here. Follow us on FacebookTwitter and Instagram.

Updated Date:

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On returning to traditional food methods

Artisanal foods offer significant health benefits.

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.

Read all the Latest NewsTrending NewsCricket NewsBollywood News,
India News and Entertainment News here. Follow us on FacebookTwitter and Instagram.

Updated Date:

also read

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Jurors in Chicago convicted Kelly last year on six of 13 counts — three counts of producing child porn and three of enticement of minors for sex.

Entertainment

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Jurors in December convicted Weinstein of one count of rape and two counts of sexual assault against an Italian model and actor during a 2013 film festival in the run-up to that year's Academy Awards.

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Singer Sonu Nigam allegedly attacked at a concert, 2 colleagues manhandled at Mumbai event; FIR filed against MLA's son

A colleague of Nigam was injured in the incident which took place at Chembur Gymkhana on Monday night after the singer's live performance, an official said. A video of the incident later surfaced on social media platforms.

Locally made artisanal foods also reduce carbon emissions and are environmentally friendly.

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.

Read all the Latest NewsTrending NewsCricket NewsBollywood News,
India News and Entertainment News here. Follow us on FacebookTwitter and Instagram.

Updated Date:

also read

Entertainment

R. Kelly faces life in jail

Jurors in Chicago convicted Kelly last year on six of 13 counts — three counts of producing child porn and three of enticement of minors for sex.

Entertainment

Harvey Weinstein faces a 2nd long sentence in LA rape conviction

Jurors in December convicted Weinstein of one count of rape and two counts of sexual assault against an Italian model and actor during a 2013 film festival in the run-up to that year's Academy Awards.

Entertainment

Singer Sonu Nigam allegedly attacked at a concert, 2 colleagues manhandled at Mumbai event; FIR filed against MLA's son

A colleague of Nigam was injured in the incident which took place at Chembur Gymkhana on Monday night after the singer's live performance, an official said. A video of the incident later surfaced on social media platforms.

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

To promote sustainable agricultural development

Regenerative farming is key to a sustainable food future, as soil’s health is crucial for the planet.

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.

Supporting small-scale farmers who use regenerative practices is essential for a resilient 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.

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

To promote sustainable agricultural development

Exploring regions like Lamu allows visitors to engage directly with local food cultures.

Title:

Content: Why this is the right time to explore Lamu

What you need to know:

Watch out for the whale shark safari where you may have the opportunity to swim with the sharks

The tide is high in the late afternoon. The dark blue of the Indian Ocean reveals the lush green canopy of the mangroves fringing the island as we land on Manda Island and catch a boat across the channel to Lamu Island. This is the home of Lamu Stone Town which is the oldest Swahili settlement permanently lived on since the 14th century and listed as a World Heritage Site.

A short stroll from the pier, we’re at the door of the 16th-century Amu House that once belonged to a noble Swahili family as were the houses along the narrow lane.

Fast forward to the 20th century. Mary Stone and her partner Hussein Ahmed met in the U.S. and arrived on the sunny isle in 1985. Both were builders in the US. They found the now run-down house, bought it and after two years of renovating it to its former glory, opened Amu House – the original name of Lamu – as the town’s first guest house in 1987.

Walking through the house with Stone, it’s interesting listening to how they carefully stripped layers of paint on the walls to reveal the vidakaor decorative etchings, the nyota (star) and the casa (turtle) and cleaned up the galleries that are the length of mangrove poles. The first gallery from the courtyard was for the men, and the inner ones were for the women.

The following day, a short sail away from Stone Town, I’m at the Flipflopi boatyard to see the work of the year-old Heritage Boat Building Center where Flipflopi Ndogo the world’s first dhow made from 100% recycled plastic trash was constructed. Flipflopi Ndogo then sailed to Zanzibar and later circumvented Africa’s largest freshwater lake, Victoria, with one clear message: We’re dumping the earth and her waters with too much plastic waste. It’s time to stop.

It’s exciting meeting the students, many of whom are women dressed conservatively in the buibui, now learning the skills of boat and furniture building from recycled plastic waste collected from the beach.

The following day, it’s a leisurely stroll through the main commercial street where the famed wooden carved doors of the East African coast open to the centuries-old coral buildings with the ground floor turned into art galleries and fashion shops. The tourists are back in town after the Covid-19 hiatus.

A stop at The Fish gallery belonging to Isaiah Chepyator, the tall gentle Tugen now very much at home in Lamu, is full of his signature sculpted fish from recycled wood and plastic with his new collection of life-size crocodiles on display.

It’s midday and I hurry for lunch brushing past the donkeys laden with panniers of supplies to fill the shops or coral stones for construction. Passing by Mwana Kupona’s mansion, Lamu’s famed 19th-century poetess, I’m at Subira House behind the walls of the 19th-century Lamu Fort to lunch at the Karkadeh Restaurant – Swahili for red hibiscus that grows wild on Subira’s shamba. The flower is nutritious and helps reduce blood pressure. I’m here for a special meal of freshly prepared vegetable soup, grilled white snapper accompanied by many salads and sauces and finally a mouth-watering cashew-nut ice cream made with milk from the neighbours’ cow and cashew nuts from the farm.

Everything is cooked according to the principles of slow food cooking, a movement that’s been growing since the 1980s. “Slow food cooking is about being fair to the earth and people, eating food not treated or grown with chemicals and pesticides and finally, it must be tasty,” quips Kiki Aarts of Subira.

And then the highlight – a dhow sail at sunset to watch the red sun sink into the ocean, and the following day, a long stroll and swim on Shela beach before checking in for the flight to Nairobi.

Lamu Lore

Amu House is super-affordable and in the heart of Lamu Stone Town. It’s a bed & breakfast outlet. Indulge in the seafront restaurants like the Seafront Restaurant serving hearty seafood or try the street-food like mushkaki, kebabs and more.

Amu House started the Island Children Fund in the 1980s, putting hundreds of island children from disadvantaged backgrounds through primary school.

Safarilink flies daily to Lamu making a quick escape to the island possible

NOW ON: The whale shark season is on and now in Lamu waters. The largest fish on earth reaching more than 60 feet in length is a gentle slow-moving, filter-feeding carpet shark. Watch out for the whale shark safari where you may have the opportunity to swim with the shark. Rest assured, it doesn’t bite.

For dhow cruises or excursions, Amu House will arrange them.

Visit the Lamu Museum, Lamu House Museum and the German Museum – all easily walkable from Amu House.

www.rupitheafricantrotter.com

Welcome!

You're all set to enjoy unlimited Prime content.

What are the supporters of slow food movement advocating?

In the 20th century, individuals in the US contributed to the movement's growth.

Title:

Content: Why this is the right time to explore Lamu

What you need to know:

Watch out for the whale shark safari where you may have the opportunity to swim with the sharks

The tide is high in the late afternoon. The dark blue of the Indian Ocean reveals the lush green canopy of the mangroves fringing the island as we land on Manda Island and catch a boat across the channel to Lamu Island. This is the home of Lamu Stone Town which is the oldest Swahili settlement permanently lived on since the 14th century and listed as a World Heritage Site.

A short stroll from the pier, we’re at the door of the 16th-century Amu House that once belonged to a noble Swahili family as were the houses along the narrow lane.

Fast forward to the 20th century. Mary Stone and her partner Hussein Ahmed met in the U.S. and arrived on the sunny isle in 1985. Both were builders in the US. They found the now run-down house, bought it and after two years of renovating it to its former glory, opened Amu House – the original name of Lamu – as the town’s first guest house in 1987.

Walking through the house with Stone, it’s interesting listening to how they carefully stripped layers of paint on the walls to reveal the vidakaor decorative etchings, the nyota (star) and the casa (turtle) and cleaned up the galleries that are the length of mangrove poles. The first gallery from the courtyard was for the men, and the inner ones were for the women.

The following day, a short sail away from Stone Town, I’m at the Flipflopi boatyard to see the work of the year-old Heritage Boat Building Center where Flipflopi Ndogo the world’s first dhow made from 100% recycled plastic trash was constructed. Flipflopi Ndogo then sailed to Zanzibar and later circumvented Africa’s largest freshwater lake, Victoria, with one clear message: We’re dumping the earth and her waters with too much plastic waste. It’s time to stop.

It’s exciting meeting the students, many of whom are women dressed conservatively in the buibui, now learning the skills of boat and furniture building from recycled plastic waste collected from the beach.

The following day, it’s a leisurely stroll through the main commercial street where the famed wooden carved doors of the East African coast open to the centuries-old coral buildings with the ground floor turned into art galleries and fashion shops. The tourists are back in town after the Covid-19 hiatus.

A stop at The Fish gallery belonging to Isaiah Chepyator, the tall gentle Tugen now very much at home in Lamu, is full of his signature sculpted fish from recycled wood and plastic with his new collection of life-size crocodiles on display.

It’s midday and I hurry for lunch brushing past the donkeys laden with panniers of supplies to fill the shops or coral stones for construction. Passing by Mwana Kupona’s mansion, Lamu’s famed 19th-century poetess, I’m at Subira House behind the walls of the 19th-century Lamu Fort to lunch at the Karkadeh Restaurant – Swahili for red hibiscus that grows wild on Subira’s shamba. The flower is nutritious and helps reduce blood pressure. I’m here for a special meal of freshly prepared vegetable soup, grilled white snapper accompanied by many salads and sauces and finally a mouth-watering cashew-nut ice cream made with milk from the neighbours’ cow and cashew nuts from the farm.

Everything is cooked according to the principles of slow food cooking, a movement that’s been growing since the 1980s. “Slow food cooking is about being fair to the earth and people, eating food not treated or grown with chemicals and pesticides and finally, it must be tasty,” quips Kiki Aarts of Subira.

And then the highlight – a dhow sail at sunset to watch the red sun sink into the ocean, and the following day, a long stroll and swim on Shela beach before checking in for the flight to Nairobi.

Lamu Lore

Amu House is super-affordable and in the heart of Lamu Stone Town. It’s a bed & breakfast outlet. Indulge in the seafront restaurants like the Seafront Restaurant serving hearty seafood or try the street-food like mushkaki, kebabs and more.

Amu House started the Island Children Fund in the 1980s, putting hundreds of island children from disadvantaged backgrounds through primary school.

Safarilink flies daily to Lamu making a quick escape to the island possible

NOW ON: The whale shark season is on and now in Lamu waters. The largest fish on earth reaching more than 60 feet in length is a gentle slow-moving, filter-feeding carpet shark. Watch out for the whale shark safari where you may have the opportunity to swim with the shark. Rest assured, it doesn’t bite.

For dhow cruises or excursions, Amu House will arrange them.

Visit the Lamu Museum, Lamu House Museum and the German Museum – all easily walkable from Amu House.

www.rupitheafricantrotter.com

Welcome!

You're all set to enjoy unlimited Prime content.

Local establishments like Amu House in Lamu Stone Town offer accessible experiences.

Title:

Content: Why this is the right time to explore Lamu

What you need to know:

Watch out for the whale shark safari where you may have the opportunity to swim with the sharks

The tide is high in the late afternoon. The dark blue of the Indian Ocean reveals the lush green canopy of the mangroves fringing the island as we land on Manda Island and catch a boat across the channel to Lamu Island. This is the home of Lamu Stone Town which is the oldest Swahili settlement permanently lived on since the 14th century and listed as a World Heritage Site.

A short stroll from the pier, we’re at the door of the 16th-century Amu House that once belonged to a noble Swahili family as were the houses along the narrow lane.

Fast forward to the 20th century. Mary Stone and her partner Hussein Ahmed met in the U.S. and arrived on the sunny isle in 1985. Both were builders in the US. They found the now run-down house, bought it and after two years of renovating it to its former glory, opened Amu House – the original name of Lamu – as the town’s first guest house in 1987.

Walking through the house with Stone, it’s interesting listening to how they carefully stripped layers of paint on the walls to reveal the vidakaor decorative etchings, the nyota (star) and the casa (turtle) and cleaned up the galleries that are the length of mangrove poles. The first gallery from the courtyard was for the men, and the inner ones were for the women.

The following day, a short sail away from Stone Town, I’m at the Flipflopi boatyard to see the work of the year-old Heritage Boat Building Center where Flipflopi Ndogo the world’s first dhow made from 100% recycled plastic trash was constructed. Flipflopi Ndogo then sailed to Zanzibar and later circumvented Africa’s largest freshwater lake, Victoria, with one clear message: We’re dumping the earth and her waters with too much plastic waste. It’s time to stop.

It’s exciting meeting the students, many of whom are women dressed conservatively in the buibui, now learning the skills of boat and furniture building from recycled plastic waste collected from the beach.

The following day, it’s a leisurely stroll through the main commercial street where the famed wooden carved doors of the East African coast open to the centuries-old coral buildings with the ground floor turned into art galleries and fashion shops. The tourists are back in town after the Covid-19 hiatus.

A stop at The Fish gallery belonging to Isaiah Chepyator, the tall gentle Tugen now very much at home in Lamu, is full of his signature sculpted fish from recycled wood and plastic with his new collection of life-size crocodiles on display.

It’s midday and I hurry for lunch brushing past the donkeys laden with panniers of supplies to fill the shops or coral stones for construction. Passing by Mwana Kupona’s mansion, Lamu’s famed 19th-century poetess, I’m at Subira House behind the walls of the 19th-century Lamu Fort to lunch at the Karkadeh Restaurant – Swahili for red hibiscus that grows wild on Subira’s shamba. The flower is nutritious and helps reduce blood pressure. I’m here for a special meal of freshly prepared vegetable soup, grilled white snapper accompanied by many salads and sauces and finally a mouth-watering cashew-nut ice cream made with milk from the neighbours’ cow and cashew nuts from the farm.

Everything is cooked according to the principles of slow food cooking, a movement that’s been growing since the 1980s. “Slow food cooking is about being fair to the earth and people, eating food not treated or grown with chemicals and pesticides and finally, it must be tasty,” quips Kiki Aarts of Subira.

And then the highlight – a dhow sail at sunset to watch the red sun sink into the ocean, and the following day, a long stroll and swim on Shela beach before checking in for the flight to Nairobi.

Lamu Lore

Amu House is super-affordable and in the heart of Lamu Stone Town. It’s a bed & breakfast outlet. Indulge in the seafront restaurants like the Seafront Restaurant serving hearty seafood or try the street-food like mushkaki, kebabs and more.

Amu House started the Island Children Fund in the 1980s, putting hundreds of island children from disadvantaged backgrounds through primary school.

Safarilink flies daily to Lamu making a quick escape to the island possible

NOW ON: The whale shark season is on and now in Lamu waters. The largest fish on earth reaching more than 60 feet in length is a gentle slow-moving, filter-feeding carpet shark. Watch out for the whale shark safari where you may have the opportunity to swim with the shark. Rest assured, it doesn’t bite.

For dhow cruises or excursions, Amu House will arrange them.

Visit the Lamu Museum, Lamu House Museum and the German Museum – all easily walkable from Amu House.

www.rupitheafricantrotter.com

Welcome!

You're all set to enjoy unlimited Prime content.

Other eco-tour activities, like whale shark safaris, complement slow travel experiences.

Title:

Content: Why this is the right time to explore Lamu

What you need to know:

Watch out for the whale shark safari where you may have the opportunity to swim with the sharks

The tide is high in the late afternoon. The dark blue of the Indian Ocean reveals the lush green canopy of the mangroves fringing the island as we land on Manda Island and catch a boat across the channel to Lamu Island. This is the home of Lamu Stone Town which is the oldest Swahili settlement permanently lived on since the 14th century and listed as a World Heritage Site.

A short stroll from the pier, we’re at the door of the 16th-century Amu House that once belonged to a noble Swahili family as were the houses along the narrow lane.

Fast forward to the 20th century. Mary Stone and her partner Hussein Ahmed met in the U.S. and arrived on the sunny isle in 1985. Both were builders in the US. They found the now run-down house, bought it and after two years of renovating it to its former glory, opened Amu House – the original name of Lamu – as the town’s first guest house in 1987.

Walking through the house with Stone, it’s interesting listening to how they carefully stripped layers of paint on the walls to reveal the vidakaor decorative etchings, the nyota (star) and the casa (turtle) and cleaned up the galleries that are the length of mangrove poles. The first gallery from the courtyard was for the men, and the inner ones were for the women.

The following day, a short sail away from Stone Town, I’m at the Flipflopi boatyard to see the work of the year-old Heritage Boat Building Center where Flipflopi Ndogo the world’s first dhow made from 100% recycled plastic trash was constructed. Flipflopi Ndogo then sailed to Zanzibar and later circumvented Africa’s largest freshwater lake, Victoria, with one clear message: We’re dumping the earth and her waters with too much plastic waste. It’s time to stop.

It’s exciting meeting the students, many of whom are women dressed conservatively in the buibui, now learning the skills of boat and furniture building from recycled plastic waste collected from the beach.

The following day, it’s a leisurely stroll through the main commercial street where the famed wooden carved doors of the East African coast open to the centuries-old coral buildings with the ground floor turned into art galleries and fashion shops. The tourists are back in town after the Covid-19 hiatus.

A stop at The Fish gallery belonging to Isaiah Chepyator, the tall gentle Tugen now very much at home in Lamu, is full of his signature sculpted fish from recycled wood and plastic with his new collection of life-size crocodiles on display.

It’s midday and I hurry for lunch brushing past the donkeys laden with panniers of supplies to fill the shops or coral stones for construction. Passing by Mwana Kupona’s mansion, Lamu’s famed 19th-century poetess, I’m at Subira House behind the walls of the 19th-century Lamu Fort to lunch at the Karkadeh Restaurant – Swahili for red hibiscus that grows wild on Subira’s shamba. The flower is nutritious and helps reduce blood pressure. I’m here for a special meal of freshly prepared vegetable soup, grilled white snapper accompanied by many salads and sauces and finally a mouth-watering cashew-nut ice cream made with milk from the neighbours’ cow and cashew nuts from the farm.

Everything is cooked according to the principles of slow food cooking, a movement that’s been growing since the 1980s. “Slow food cooking is about being fair to the earth and people, eating food not treated or grown with chemicals and pesticides and finally, it must be tasty,” quips Kiki Aarts of Subira.

And then the highlight – a dhow sail at sunset to watch the red sun sink into the ocean, and the following day, a long stroll and swim on Shela beach before checking in for the flight to Nairobi.

Lamu Lore

Amu House is super-affordable and in the heart of Lamu Stone Town. It’s a bed & breakfast outlet. Indulge in the seafront restaurants like the Seafront Restaurant serving hearty seafood or try the street-food like mushkaki, kebabs and more.

Amu House started the Island Children Fund in the 1980s, putting hundreds of island children from disadvantaged backgrounds through primary school.

Safarilink flies daily to Lamu making a quick escape to the island possible

NOW ON: The whale shark season is on and now in Lamu waters. The largest fish on earth reaching more than 60 feet in length is a gentle slow-moving, filter-feeding carpet shark. Watch out for the whale shark safari where you may have the opportunity to swim with the shark. Rest assured, it doesn’t bite.

For dhow cruises or excursions, Amu House will arrange them.

Visit the Lamu Museum, Lamu House Museum and the German Museum – all easily walkable from Amu House.

www.rupitheafricantrotter.com

Welcome!

You're all set to enjoy unlimited Prime content.

With climate change, food production accounts for a significant part of our carbon footprint.

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The Climate Connection: The cool food movement in Napa

  • 0

Food is important in so many ways, not just to sustain us physically, but as a reflection of important aspects of our lives and culture. But in the age of climate change, we also need to be mindful that food makes up between a quarter and a third of our carbon footprint.

Luckily, small changes in our dietary decisions can reduce carbon emissions, slowing down climate change and helping keep the earth cool. In fact, a Cool Food revolution is already underway.

The Cool Food movement, launched by the World Resources Institute (WRI) in 2019, is a certification program to help consumers choose climate-friendly dining options, identified by a Cool Food Meals badge for dishes with a lower carbon footprint (https://www.wri.org/initiatives/cool-food-pledge).

It has been an astounding success, with more than 63 organizations signing up, serving over 3 billion meals annually. These include Nestle, Bloomberg, Cambridge University, Panera Bread, the cities of Toronto, Washington D.C and Milan, Aramark, New York University, Harvard University, IKEA, Seattle Children's Hospital and the World Bank. The aim is to cover 12 billion meals by 2025, demonstrating that changing how we eat can be a powerful way to address the climate crisis.

The program has three phases: pledging, monitoring and promotion. The goal is to “provide delicious food that is better for the planet,” then commit to reduce by 25 percent the greenhouse gas emissions associated with the food being served.

A meal’s carbon footprint is analyzed, looking at emissions from the supply chain. If the carbon footprint falls below an established per-meal threshold and meets nutritional criteria, it is approved as a Cool Food Meal. With this certification, consumers know their food choices are helping the climate.

We can all do our part. More than half of Americans have stated it’s important that their food choices are sustainable, according to data from The International Food Information Council (IFIC) https://ific.org/media-information/press-releases/consumer-research-on-sustainable-eating-and-food-waste/ ).

It’s not hard to imagine Napa becoming a Cool Food City.

Ideas to reduce your food climate footprint

-- Introduce vegetarian meals. Producing beef uses 20 times more land and emits 20 times more greenhouse gases than producing beans, per gram of protein.

-- Make plant-rich meals. Enjoying more plant-based foods is an important way to reduce pressure on the climate.

-- Reduce meat portions. If you aren’t ready for meals without meat, simply eat less of it. The benefits are a healthier lifestyle and planet.

-- Make your own meals. In addition to being satisfying, making your own food is cheaper and less carbon-emitting than products that are ready made.

-- Introduce dairy-free days. Animal products are the most water-intensive foods on the planet, so cutting down on them makes a big difference.

-- Reduce food waste. Anything you can do minimize food waste helps. Share excess produce, make a meal from leftovers, and pay attention to what is in your fridge.

-- Buy local, seasonal and organic. Napa's award-winning farmers market is delightful, and the available local produce is amazing.

Addressing climate change can feel overwhelming, but making everyday food choices is something within our reach. Simple changes to diets and enjoying more plant-based foods reaps big rewards. If you are interested in getting more information on cooling down your diet, you can take an individual pledge at http://coolfood.net/en/take-the-cool-food-challenge/

Whether it is one day a week, a complete lifestyle change, or something in between, let us look at our food choices, and cool it down, Napa.

Napa Climate NOW! is a local non-profit citizens’ group advocating for smart climate solutions based on the latest climate science, part of 350 Bay Area. Like, comment, and share our daily Facebook, Instagram, and Twitter posts @napaclimatenow or visit us at: http://napa.350bayarea.org

Linda Joshua is an information management consultant living in Napa, with her two children, three cats, one snake, one gecko, a wild backyard menagerie and very patient husband.

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Listen now and subscribe: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS Feed | Omny Studio

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Individuals can reduce impact by making their own meals.

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Edit
top story

The Climate Connection: The cool food movement in Napa

  • 0

Food is important in so many ways, not just to sustain us physically, but as a reflection of important aspects of our lives and culture. But in the age of climate change, we also need to be mindful that food makes up between a quarter and a third of our carbon footprint.

Luckily, small changes in our dietary decisions can reduce carbon emissions, slowing down climate change and helping keep the earth cool. In fact, a Cool Food revolution is already underway.

The Cool Food movement, launched by the World Resources Institute (WRI) in 2019, is a certification program to help consumers choose climate-friendly dining options, identified by a Cool Food Meals badge for dishes with a lower carbon footprint (https://www.wri.org/initiatives/cool-food-pledge).

It has been an astounding success, with more than 63 organizations signing up, serving over 3 billion meals annually. These include Nestle, Bloomberg, Cambridge University, Panera Bread, the cities of Toronto, Washington D.C and Milan, Aramark, New York University, Harvard University, IKEA, Seattle Children's Hospital and the World Bank. The aim is to cover 12 billion meals by 2025, demonstrating that changing how we eat can be a powerful way to address the climate crisis.

The program has three phases: pledging, monitoring and promotion. The goal is to “provide delicious food that is better for the planet,” then commit to reduce by 25 percent the greenhouse gas emissions associated with the food being served.

A meal’s carbon footprint is analyzed, looking at emissions from the supply chain. If the carbon footprint falls below an established per-meal threshold and meets nutritional criteria, it is approved as a Cool Food Meal. With this certification, consumers know their food choices are helping the climate.

We can all do our part. More than half of Americans have stated it’s important that their food choices are sustainable, according to data from The International Food Information Council (IFIC) https://ific.org/media-information/press-releases/consumer-research-on-sustainable-eating-and-food-waste/ ).

It’s not hard to imagine Napa becoming a Cool Food City.

Ideas to reduce your food climate footprint

-- Introduce vegetarian meals. Producing beef uses 20 times more land and emits 20 times more greenhouse gases than producing beans, per gram of protein.

-- Make plant-rich meals. Enjoying more plant-based foods is an important way to reduce pressure on the climate.

-- Reduce meat portions. If you aren’t ready for meals without meat, simply eat less of it. The benefits are a healthier lifestyle and planet.

-- Make your own meals. In addition to being satisfying, making your own food is cheaper and less carbon-emitting than products that are ready made.

-- Introduce dairy-free days. Animal products are the most water-intensive foods on the planet, so cutting down on them makes a big difference.

-- Reduce food waste. Anything you can do minimize food waste helps. Share excess produce, make a meal from leftovers, and pay attention to what is in your fridge.

-- Buy local, seasonal and organic. Napa's award-winning farmers market is delightful, and the available local produce is amazing.

Addressing climate change can feel overwhelming, but making everyday food choices is something within our reach. Simple changes to diets and enjoying more plant-based foods reaps big rewards. If you are interested in getting more information on cooling down your diet, you can take an individual pledge at http://coolfood.net/en/take-the-cool-food-challenge/

Whether it is one day a week, a complete lifestyle change, or something in between, let us look at our food choices, and cool it down, Napa.

Napa Climate NOW! is a local non-profit citizens’ group advocating for smart climate solutions based on the latest climate science, part of 350 Bay Area. Like, comment, and share our daily Facebook, Instagram, and Twitter posts @napaclimatenow or visit us at: http://napa.350bayarea.org

Linda Joshua is an information management consultant living in Napa, with her two children, three cats, one snake, one gecko, a wild backyard menagerie and very patient husband.

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* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Listen now and subscribe: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS Feed | Omny Studio

Listen now and subscribe: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSS Feed | Omny Studio

Get up-to-the-minute news sent straight to your device.

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What are the supporters of slow food movement advocating?

Nutrition experts say some current trends, like meal kits and food boxes, are likely to continue.

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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
Filed Under

Awareness of sugar intake and upcycled foods are increasingly important in food choices.

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
Filed Under

What are the supporters of slow food movement advocating?

The pandemic prompted many people to leave cities and reconnect with local food sources.

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
Filed Under

Upcycled foods address food waste by reusing materials that would otherwise be discarded.

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
Filed Under

International concern for biodiversity, such as bee preservation, has drawn support from figures like Pope Francis.

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

Movements like the ECI aim to protect insects, which face alarming declines.

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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The Pope has publicly blessed these biodiversity initiatives.

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

Multiple crises indicate the fragility of global supply chains.

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.

Food supply problems are exacerbated by global dependence on trade.

During COVID, local farmers across the world quickly increased production, demonstrating their resilience.

The local food movement is growing internationally.

How many countries have members of Slow Food organization?

How many members does the Slow Food Movement have globally?

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

Advantages of localized economies extend beyond food, fostering greater community and sustainability.

What are the supporters of slow food movement advocating?

In May of this year, the countries of the Group of Seven (G7) decided to create an alliance to ensure global food security.

Title:

Content: In May of this year, the countries of the Group of Seven (G7) decided to create an alliance to ensure global food security.
The alliance ’ s goal will be to provide additional funding, as well as close coordination of measures to ensure food security, threatened against the background of a projected grain shortage, which, if it happens, will be caused primarily by the current geopolitical situation, rather than by natural factors.
Hunger.
Drawing by S. S. Kosenkov
In April, a proposal to create such an alliance was made by the Minister for Economic Cooperation and Development of Germany Svenye Schulze and the Director of the World Bank David Melpas.
In July, the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization of the United Nations (FAO) issued a joint annual document entitled “Agricultural Outlook 2022-2031 ”.
It combines the experience of these entities in assessing and forecasting the situation in global and regional commodity and agricultural markets for the coming decade (OECD and FAO. 2022.
OECD-FAO Agricultural Outlook 2022-2031.
Paris and Rome).
The OECD-FAO Agricultural Outlook for 2022 – 2031 provides a consensus-based assessment of 10-year trends at the national, regional and global levels.
It serves as a guide for the analysis and planning of forward - looking policies.
It highlights the fundamental economic and social trends that define the global agri-food sector, provided that there are no major changes in environmental conditions, including agro-climatic, as well as political and economic conditions.
Population projections, regional and global food balances, etc., are taken into account.
The main scenario envisaged the need to achieve the UN Sustainable Development Goal 2 (SDG2) of zero hunger, as well as a significant reduction in greenhouse gas emissions in agriculture (GHG) by 2030.
United Nations
edgarwinkler
Naturally, in the conditions of the global market, prices change almost constantly depending on the current situation and the possibility of trade.
This is the subject of another document: "FAO. 2022.
A brief overview.
The state of affairs in the markets of agricultural products - 2022.
The geography of food and agricultural trade: policy approaches for sustainable development.
Rome, FAO ".
Current international prices for most agricultural commodities are already high due to the recovery in demand following the outbreak of the COVID-19 pandemic and the resulting disruptions in supply and trade.
The FAO Food Price Index (FPI) reflects the monthly movement of international food basket prices.
It is formed on the basis of the average values of price indices for five commodity groups, adjusted for the average share of each such group in the volume of exports in the period 2014-2016.
The annual average is changing.
For example, in 2006 it left 72.6 points, and in 2012 it was 122.8, then decreased to 91.9 by 2016, and again grew to 2021 - to 125.7.
This year, we forecast the values of 155-165.
During the year, there is also a significant dynamics of indicators by months, product groups and individual items.
In May 2022, the average value of the CPI was 157.4 points, which is 0.9 points (0.6%) lower than in April; this decline is observed for the second month in a row, but this figure is 29.2 points (22.8%) higher than in the corresponding period last year.
The main factors for this decline in May were the price indices for vegetable oils and dairy products, with the sugar price index also falling, but by a smaller amount.
At the same time, the price indices for cereals and meat rose.
In May of this year, the average value of the FAO Cereal Price Index was 173.4 points, which is 3.7 points (2.2%) higher than in April and as much as 39.7 points (29.7%) higher than in May 2021.
For the fourth month in a row, global wheat prices continued to rise, which in May amounted to 5.6% and increased compared to the previous year by an average of 56.2%, which is only 11% below the record level of March 2008.
This sharp increase in prices is due to the export ban imposed by India due to concerns about harvest in a number of leading countries supplying food to the world market.
World coarse grain prices, by contrast, fell in May by 2.1%, but were still 18.1% higher than last year.
With some improvement in U.S. crop conditions, a seasonal increase in supply from Argentina, and the approaching start of the main corn harvest in Brazil, prices for this grain fell by 3.0%; however, they are still 12.9% above the level of May 2021.
World sorghum prices also fell by 3.1% in May.
Due to concerns about the state of crops in the EU, barley prices increased by 1.9%.
In May, world rice prices continued to rise for the fifth consecutive month.
The FAO Vegetable Oil Price Index averaged 229.3 points in May, down 8.3 points (3.5%) from last month, but still noticeably higher than last May.
This decrease compared to last month reflects the fall in prices for palm, sunflower, soybean and rapeseed oils.
Global palm oil prices fell slightly in May.
In addition to lower demand, lower prices also contributed to the lifting of Indonesia ’ s short-term ban on palm oil exports.
However, their further decline was constrained by continuing uncertainty about the prospects for exports from this country.
At the same time, global prices of sunflower oil have fallen from recent record levels, as Ukraine ’ s inventories continue to increase due to logistical difficulties.
Global soybean and rapeseed oil prices also declined slightly in May, mainly driven by weak import demand due to rising costs in the past few months.
Vegetable oil before filtration
Alexander Pogozhev © IA REGNUM
In May 2022, the average value of the FAO Dairy Price Index was 141.6 points, which is 5.1 points (3.5%) lower than in April.
This is the first time this has happened since eight months of growth.
Still, this figure is 20.5 points (16.9%) higher than in the corresponding period last year.
Despite persistent global supply shortages, prices for all dairy products have fallen, with milk powder prices falling the most, driven by falling market demand due to uncertainty caused by continued quarantine in China.
Butter prices also fell significantly due to falling import demand, coupled with some growth in shipments from Oceania and limited sales in Europe ’ s domestic markets.
At the same time, despite falling import demand in the world, cheese prices fell slightly as large retail volumes and strong demand from restaurants persist ahead of the Northern Hemisphere summer holiday period.
The FAO Meat Price Index averaged 122.0 points in May, 0.6 points (0.5%) higher than in April, a new all-time high driven by a sharp rise in global poultry prices.
In May, prices for poultry increased due to continued disruptions in the supply chains in Ukraine and recent cases of avian influenza.
During this period, there was a surge in demand in Europe and the Middle East.
At the same time, world prices for mutton remained stable, as the increase in supplies from Brazil and Oceania was sufficient to meet persistently high demand in the world.
They, downwards, were also affected by the dynamics of exchange rates.
Global pork prices, by contrast, fell due to high export supply, especially in Western Europe, amid sluggish domestic demand and the expected market entry of pork from stocks under the European Commission's Private Sector Assistance Scheme.
The FAO Sugar Price Index averaged 120.3 points in May, 1.3 points (1.1%) below its April value.
This is the first decrease in the value of this index after two months of sharp growth.
The decline in global sugar prices in recent months is due to limited import demand in global markets and a projected increase in export supply, mainly as a result of the record harvest in India.
The weakening of the Brazilian real against the US dollar and the decline in ethanol prices contributed to a further decline in world sugar prices.
However, uncertainty over current season production in Brazil, the world ’ s largest sugar exporter, has had a deterrent effect on price increases.
Sugar
(cc) ring
It is obvious that with such volatility of the situation in the markets even for a limited time - one month - it is not quite correct to talk about the adequacy of the ten-year forecast.
Nevertheless, it is the idea of the expert community about the existing trends and their contribution to the overall dynamics that deserves attention.
Let us return to the OECD-FAO agricultural forecast for 2022-2031.
It notes that the price forecasts for agricultural products presented and used by experts are the result of the interaction of fundamental factors of supply and demand under normal weather conditions, macroeconomic and political assumptions.
It is believed that the current increase in prices of agricultural products will be temporary, although prices may remain high in the 2022 / 23 marketing year, it is expected that they will subsequently resume their long-term downward trend in real terms.
The forecast is based on the latest available information, contains assumptions and an inevitably high degree of uncertainty.
The report notes that geopolitical processes already have a significant impact on agricultural and commodity markets, especially cereals and oilseeds, the key exporters of which are Russia and Ukraine.
The forecasts take into account the decline in production prospects in Ukraine and the reduction in export opportunities from both Ukraine and Russia in the 2022 / 23 marketing year.
Macroeconomic conditions over the next 10 years also appear particularly uncertain, although globally the economy is expected to recover from the COVID-19 pandemic.
In April 2022, the International Monetary Fund projected that global GDP would grow at an average of 2.7% per year over the next decade, below pre-crisis projections.
Moreover, current high energy prices are expected to adjust downward by 2023 and remain fixed in real terms until the end of the decade.
GDP growth
Pixabay.com
We will present its main provisions.
World food consumption, which is the main use of agricultural products, is projected to increase by 1.4% per year over the next decade and will be largely driven by population growth.
The main additional demand for food will continue to arise in low- and middle-income countries.
While in high-income countries, it will be constrained by slow population growth and the saturation of per capita consumption of several food groups.
To a large extent, the evolution of the diet will be determined by the level of income of people.
This seems to be a sustainable trend.
In high-income countries, increased attention to health and the environment is expected to lead to lower per capita sugar consumption and a slight increase in animal protein consumption.
In contrast, middle-income countries will increase their food intake and dietary diversity, and the proportion of animal products and fats will increase over the next ten years.
The diet in low-income countries will continue to be largely staple foods, and it is clear that food consumption will not increase sufficiently to achieve SDG 2, Zero Hunger, by 2030.
In this regard, it is in low- and middle-income countries that there will be an obvious increase in feed demand over the next decade, given the rapid expansion and intensification of their livestock production.
It will also lead to a global trend, although in high-income countries and some upper-middle-income countries, slower growth in livestock production and improved feeding efficiency should lead to a slower increase in feed use compared to the previous decade.
In China, the livestock will be restored after the outbreak of African swine fever (ASF).
Modern intensive fodder technologies and the expansion of production capacities will cause a sharp increase in consumption and the necessary volumes of feed, taking into account the population of the republic.
Demand for raw materials for the production of first generation biofuels is expected to increase slightly over the next ten years.
It should be noted that the first generation biofuels are produced from traditional crops with a high content of fats, starch, sugars through the use of technologies close to natural biological and thermochemical processes (for example, fermentation).
However, this raw material is used in the food of people and animals.
For its production, fertile arable soils are needed, and, consequently, technologies that restore their fertility.
To increase the marginality of the production of raw materials, it is possible to use agricultural techniques that use accumulated fertility, possible depletion of soils, their degradation and degumification (decarbonization).
The disadvantage of the production of first-generation biofuels is the withdrawal of this raw material from the market, which directly affects the price of food, given that its conditional efficiency of production from biomass is approximately 35 – 45%.
Reducing fuel consumption and easing policy incentives in key markets such as the EU will be accompanied by greater additional demand for this raw material in India and Indonesia.
This is due to the growth in the production of biofuels and its share in the mixtures used in motor transport.
Thus, by increasing consumption, governments support domestic production and national farmers through government subsidies.
The share of biofuels in global sugar cane consumption is projected to increase to 23% by 2031, while the share of maize is expected to decline.
It is estimated that over the next decade, world agricultural production will increase by 1.1% per year.
Additional products will be produced mainly in middle-income and low-income countries.
This requires greater access to resources, as well as increased investment in productivity-enhancing technologies, infrastructure and training.
Continued increases in the price of energy and agricultural inputs (such as fertilizers) will increase production costs, and the abandonment of intensive agricultural technologies may lead to lower productivity and output in the coming years.
It is expected that investments in higher yields and better farm management will contribute to an increase in global crop production.
With further progress in plant breeding and the transition to more knowledge-intensive innovative production systems, it is projected that increased yields will account for 80% of the global growth in gross crop yields, the introduction of new arable soils — only 15%, and the traditional increase in the intensity of agricultural technologies — only 5%.
Let me remind you that the 2020 Nobel Prize in Chemistry was awarded for the implementation of an idea known as “genetic scissors ” or CRISPR / Cas9.
The CRISPR / Cas9 method has revolutionized molecular science, opened up new opportunities for plant breeding, and contributed to innovations in the treatment of cancer and inherited diseases, scientists say.
The winners were French Emmanuel Charpentier and American Jennifer Doudna.
In the same year, the Argentine biotech company Bioceres received permission from national regulators to grow GM wheat.
Argentina is the first country in the world to take this step.
It all began in the mid-1990s, when a team of scientist Raquel Chan identified a gene (HB4) that significantly increased the productivity and drought resistance of sunflower.
In 2003, Bioceres reached an agreement with Conicet (the government commission on science and technology) for the commercial use of this technology.
In 2007, the HB4 gene was transferred to other crops, such as soybeans, corn and wheat.
Earlier, Argentine regulators approved the cultivation of GM soybeans and corn, they are common and widely cultivated and not only in this country, and the grain of these crops is used in animal husbandry as feed.
As for GM wheat, it has been studied for 10 years.
Studies have shown that yields of such wheat were on average 20-25% higher than the control (conventional varieties), moreover, the new wheat is resistant to droughts, which have become more frequent and cover more and more areas due to global climate change.
GM wheat is planned to be delivered to Brazil, which is a key market for Argentine farmers growing this crop.
In addition, it was planned to establish deliveries to other Latin American countries (Uruguay, Paraguay), as well as to the United States.
In May 2022, the US Food and Drug Administration (FDA) approved the drought-resistant HB4 wheat to the Argentine firm Bioceres.
As reported by Reuters, citing the company, a successful test of GMO wheat may be the first step towards the consumption of a modified crop by humans.
It is noted that the production of GMO corn and soybeans at the moment is aimed at feeding livestock.
The introduction of GMO wheat on the consumer market Bioceres argues the need to combat the food crisis.
Modified grain is able to grow in conditions of drought and invasion of pests.
This survival rate of GMO crops affects the preservation of the crop, and as a result, will help to overcome the world grain shortage.
Wheat ears
Svetlana Shapovalova © IA REGNUM
FDA approval does not mean the introduction of GMO wheat on the US consumer market, the decision on this will be made by the US Ministry of Agriculture (USDA)
The main conclusion of the joint report of the OECD and FAO: if you follow the usual way of doing agribusiness, SDG2 on “zero hunger ” will not be achieved by 2030, and greenhouse gas emissions in agriculture will continue to increase.
It is necessary that the average global productivity of the world agro-industrial complex will increase by 28% over the next decade.
This is more than three times the growth recorded for the period 2012-2021.
The increase in global average crop yields should be at least 24%, almost double the increase in productivity achieved over the past decade (13%), and livestock productivity should increase at an accelerated rate of 31%.
In the next decade, world agricultural production will grow by 1.1% annually, while food consumption will grow by 1.4%.
Consequently, it will not be possible to eradicate hunger by 2030 (which is the UN ’ s Sustainable Development Goal).
Experts note that now at least one in ten people in the world is undernourished and hungry, and one in four is experiencing difficulties in providing food of the proper volume and quality, and these problems are the main threat to human health worldwide, ahead of such terrible diseases as COVID-19, AIDS, malaria and tuberculosis.

At the same time, the price indices for cereals and meat rose.

In May 2022, the average value of the FAO Dairy Price Index was 141.6 points, which is 5.1 points (3.5%) lower than in April.

The decline in global sugar prices in recent months is due to limited import demand in global markets and a projected increase in export supply, mainly as a result of the record harvest in India.

The main additional demand for food will continue to arise in low- and middle-income countries.

However, this raw material is used in the food of people and animals.

It is estimated that over the next decade, world agricultural production will increase by 1.1% per year.

Argentina is the first country in the world to take this step.

As for GM wheat, it has been studied for 10 years.

Root The Future and Ten Days on Bikes from Chiang Mai to Phuket.

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.
Have a news tip-off?
Click here

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.

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.
Have a news tip-off?
Click here

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.
Have a news tip-off?
Click here

A long-standing campaign of Slow Food International

North in the Smoke.

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.
Have a news tip-off?
Click here

Since the 1980s, people have been eating more and more meat.

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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Click here

According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

When you have a lot of food or you are going on a trip, give the groceries through Olio.

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

There she offered them the idea of exchanging products.

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

Dishes from restaurants can be bought at cost on TooGoodToGo.

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

Subscribe to stay up to date!

Title:

Content: According to the latest statistics, every year people throw away 30% of all grown and produced food, which is 2.5 million tons.
According to the Food and Agriculture Organization of the United Nations, this amount would be enough to feed 2 billion people.
There are poor countries in the world, so such data is shocking.
Irrational consumption is not the only problem.
By throwing away food, we waste expensive resources.
In order to grow, produce, store, transport, pack and sell waste products, not only human resources are required, but also natural resources such as air, water, energy, soil, minerals.
In some regions, some of these resources are very limited or difficult to access.
By throwing away food, we spend what could have been used more rationally.
If we look at this process more rationally, we would see the problem not only at the stage of growing and producing food, but also at the stage of its falling into the landfill.
According to scientists, this amount of discarded and rotting food emits about 3 billion tons of greenhouse gases, causing the effect of global warming.
When you have a lot of food or you are going on a trip, give the groceries through Olio
Despite the scale of the problem, we are already seeing positive changes.
Proactive residents and businesses are gradually changing their habits themselves, looking for new and attractive ways to help others in solving this problem.
One inspiring example is the Olio app, which is used by more than 7 million people around the world, and the number of users in Lithuania is also growing.
This platform was created by an ordinary person who faced a problem and found a way to solve it that appealed to millions of people around the world.
The founder of the app Olio did not want to throw away good products, so decided to offer them to neighbors.
She realized that this was a right but difficult step, so she invited neighbors to participate in the discussion in a private group in the messenger.
There she offered them the idea of   exchanging products.
Her idea became popular, so the woman decided to create an exchange platform that everyone can join.
According to Olio Ambassador to Lithuania Monika Jovarauskaitė, most often using this platform, people share perishable products or those they have too many.
This is especially popular in the summer, when the crops ripen in the gardens and gardens.
“Sometimes grandmothers bring with them an incredible amount of vegetables, we ourselves are not able to eat them, and it is a pity to throw them away.
This application is a great solution if you accidentally buy the wrong thing or have to leave and you need to free the refrigerator, ” said Jovarauskaitė.
Dishes from restaurants can be bought at cost on TooGoodToGo
The problem of discarded food is relevant not only for residents, but also for restaurants and cafes.
Despite the fact that most of their owners have different ways of counting the possible flow of customers, a large amount of excess food is still incandescent.
Here, a useful solution was offered by the TooGoodToGo platform, which unites bars, cafes and restaurants, as well as some stores.
Owners of catering establishments through this platform sell at the cost of food or products.
In this situation, the buyer also benefits - he does not have to cook himself, he can buy his favorite dish cheaper and help reduce the squandering of products in the region.
If you change the attitude, quality products can be cheaper to buy in the store
Discounts on finished products or products for which the expiration date is provided by Lithuanian retail chains.
However, such goods are noticed and bought most often by people with a small income.
In our society, the reduced price of goods, if it is not associated with a stock, is still associated with low quality and risk.
This stereotype has been preserved since the time when unsuitable products were disposed of in this way.
Today, large retail chains value their reputation and, competing, try to offer customers only what is best.
Both platforms and retail chains, by not throwing away but selling products at cost, give customers an alternative and contribute to fewer products ending up in the landfill.
This initiative is probably more obvious to buyers than others.
When solving the problem of discarding products, they deal with the problem of educating consumers, analyzing their behavior, habits, and also increase the efficiency of the supply and storage of ordered goods.
All these processes help to more accurately shape the range that meets the needs of customers and reduce the amount of waste.
This means that shopping centers are actively involved in solving problems related to environmental protection, preventing the release of products, etc.
They try to inform and educate buyers.
It is possible to reduce the amount of discarded products by changing your habits.
Even if some initiatives are still not available in Lithuania, each of us can participate in reducing the amount of discarded products.
“Try not to go to the store if you want to eat – so you avoid impulsive purchases.
Plan trips to the store in advance, make purchases for a longer period.
Think about the menu for each day, check what products you have at home, in the store buy only what you do not have (keep a record).
If you do not have any product, show ingenuity and replace it with another, ” advises Jovarauskaite.
The information was prepared in cooperation with the Ministry of Environment, the Project Management Agency and is financed by the European Regional Development Fund.
Now you can read the latest news about Lithuania on the Telegram channel Ru.Delfi.lt!
Subscribe to stay up to date!

Video of the day Denis Naumov.

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.
Video of the day
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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At one time, we tried to create a space in the format of European grosserants.

But we do not limit any of our guests in the travel desires.

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.

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

Five years ago, a mother of many children moved to Kokshetau.

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Photo: Elvira Mukasheva
More than 20 types of cheese cooked by a mother with many children from Kokshetau
Kokshetau resident Elvira Mukasheva cooks more than 20 types of cheese, some - according to the original author's recipe
A woman raising four children has already won a grant for the Bastau Business project.
With this money, the mother of many children plans to open the first cheese factory in Kokshetau, which she plans to turn into a cult place with a unique color, BaigeNews.kz correspondent reports.
"Customs and sewing, it turned out, not mine"
Elvira is 36 years old, she is the mother of four children, the eldest of whom is 15, the youngest daughter is one and a half years old.
The road to the cheese was not too far away.
The heroine comes from the Kordai district of Zhambyl region.
The place of residence – on the border with Kyrgyzstan – played a role.
The girl learned to be a customs broker: she planned to get a job at the local customs.
But there was not a day to work in the specialty.
But very much helped the second education - tailor-universal.
Years later, becoming a mother and sitting on maternity leave, Elvira not only sheathed the family, but also regularly took orders.
Five years ago, a mother of many children moved to Kokshetau.
"Interrupted orders, I always sewed a lot.
But my soul was asking for something else.
Or something else...
I was always looking on the Internet for an idea that would respond to me, ” admits the interlocutor.
The most important incentive for a woman was her children.
“They were often sick.
I felt like we were eating wrong.
Then I decided.
Completely excluded from the diet sweet, carbonated drinks.
We stopped buying cookies and gingerbread in stores, which only take away energy.
I wanted more protein, but where can I get it?
Natural cheese in expensive shops, in Kokshetau, I am sure that most can only afford a cheese product.
And 100 grams of 25 to 60 percent protein is contained.
Proteins from cheese are faster and better absorbed by the human body than those in milk.
They have a good effect on metabolism, supply energy.
So I started making cheese at home for my children, ” Elvira says.
Cheese also contains vitamins A, D, E, B1, B2, C, which are responsible for the functioning of the nervous and cardiovascular systems and immunity.
“I grew up in an aul and, of course, met cows, milked.
And then my mom made sour cream out of it, I washed the separator.
This process fascinated me.
But on sour cream it did not end, further, more - cottage cheese, cheese.
It seems to me that thanks to these products, including today, our generation is still more or less healthy, ” says the mother of many children.
“The internet taught me cheese. ”
Gradually, Elvira realized that cheese is something she wants to do seriously.
In the Akmola region, this niche is free, especially if we talk about soft varieties.
She explained that the solid is prepared at the enterprise in the Zhaksyn district.
In Burabaysky - in the village of Katarkol - lives a virtuoso master, he was trained by Italian mentors, who on a professional cheese factory produces semi-hard and hard varieties.
The village is far from the city, so to take and sell, for example, the same burrat will not be easy.
Information about cheeses and recipes Elvira Mukasheva collected on the Internet on grains.
And then I learned to cook.
Today, in the arsenal of a novice entrepreneur more than 20 types of cheeses: from fresh or soft it is Imereti, brynza, Adygei, halumi, buratta, mozzarella, strachatella in cream, ricotta, suluguni, philadelphia, mascarpone, milk pigtail.
From semi-solid - cachotta, gouda, poshekhonsky, farm, caciocavallo, belper knolle, kurt, primo salé, canestrato.
Two types with mold - camembert and brie.
Let us explain, fresh include types of cheeses that are not pressed and do not ripen.
Some experts even call them curds.
Soft varieties are prepared from cream, they have a delicate taste and consistency.
“For their preparation do not need special equipment, this is a plus.
And it is difficult that you need to eat them immediately, fresh.
Boiled and ate.
That is, you will not prepare it in advance for the assortment.
Well, how not to note that it is soft varieties that lead in the content of protein and amino acids, ” Elvira said.
For solid varieties, a novice businesswoman is not yet ready, you need to unwind, for example, buy cameras for aging.
Semi-hard and hard varieties withstand much longer, because they are dense.
Sales are more comfortable.
“Just as seven notes create billions of melodies, so a pinch of ingredients – thousands of types of cheese. ”
Elvira can talk about cheese for hours.
A mother of many children compares cheese making with music.
As composers of seven notes create different melodies, so cheesemakers - more than three thousand types of product from the classic "handful" of ingredients.
Milk, sugar salt, spices...
"Adygeysky.
Its taste is difficult to distinguish from cottage cheese, the same soft and granular in texture.
Mascarpone - it is made from fatty cream.
Great for desserts such as tiramisu.
Belper Knolle is from Switzerland.
It is prepared like our Kazakh traditional kurt, but spices are used here - saffron, paprika, black pepper, turmeric, garlic...
If the belper knolle is a hundred years old, our kurt is much older, they just patented it.
Or take mozzarella - Kazakhs cook as "uyz" (colostrum), they taste similar.
In general, cheese is a non-waste production.
One kind of "smoothly" goes into the other, remember the music?
Here we cook mozzarella, and from whey, what remains, ricotta with a delicate creamy taste and consistency like cottage cheese.
Or tofu - the so-called soy cottage cheese... ", - enthusiastically lists the woman.
"People clearly don't care about Roquefort."
Elvira Mukasheva cooks in her kitchen, while without special equipment.
Milk is purchased from the local farm of the Rothermel spouses.
The milk of their cows is famous for its luxurious taste: farmers feed animals exclusively with herbs, in winter silage and high-quality modern feed.
"The farm is located in the area of   Galochya Sopka, where a chic variety of herbs.
Kokshetau has a wonderful nature, milk is delicious, cheese is a pleasure to cook.
I would also like to use the milk of goats and sheep.
But the first one is expensive for me, it is only to keep my goats.
I dream, when I "spin", I can afford it.
Our ancestors kept mostly sheep and goats, not cattle.
And the cheese was mostly sheep, very useful, ” says the novice entrepreneur.
Today Elvira has formed a circle of its regular customers.
However, housewives rarely buy her cheese: it is expensive.
Restaurants and hotels are booked regularly.
Mozzarella, buratta, halumi.
“The food has also gone up a lot lately.
People, as they say, clearly not up to Roquefort, ” complains the woman.
"I dream that my cheese factory will go beyond gastronomy"
Elvira ’ s dream is to open her own cheese factory / restaurant, cheese shop.
She proudly shows a sign that has been in her head for a long time.
Soon we will see her in Kokshetau: the other day it became known that the mother of many children won a grant of 1 million 225 thousand tenge under the project "Bastau Business".
The woman studied at the courses, she did all the calculations, thought over the strategy and wrote a business plan.
“I plan to spend this money on renting and buying the necessary equipment and inventory.
I have already found a cheese factory for 30 liters in Karaganda, induction cooker and hood, special stainless pots, ” the startup shared.
Elvira foresees possible problems with renting the premises:
“I think to rent a dining room in the building, preferably in the center of Kokshetau.
But, as I learned in the sanitary service, permission to cook cheeses in the dining room is difficult to get.
And all because some norms in the food industry are outdated, they have not changed since Soviet times.
According to the current rules, cheese factories must be opened at a distance of at least 50 meters from a residential building.
At the same time, there are no such restrictions for canteens and cafes.
That is, I have to buy or rent a separate room, and this is unprofitable. "
She plans to get a certificate and hopes to sell through stores.
But there is another, not so obvious, task.
As a mother, Elvira worries about the health of children, as a citizen - for the health of the nation.
“Today, people like to say,“ very tasty food, ” a riot of taste – with synthetic additives – shrugs their shoulders.
- After this, of course, you do not want to eat healthy cereals, cheese, greens.
Zero vitamins, often excess weight and constant loss of strength.
We adults should strive to eat consciously and teach this to children.
A few years ago, I started a new order in my family.
My products are just a tiny piece in a big machine called food culture.
And even if the "wow effect" and big sales do not happen, I at least try. "
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And then I learned to cook.

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207
Photo: Elvira Mukasheva
More than 20 types of cheese cooked by a mother with many children from Kokshetau
Kokshetau resident Elvira Mukasheva cooks more than 20 types of cheese, some - according to the original author's recipe
A woman raising four children has already won a grant for the Bastau Business project.
With this money, the mother of many children plans to open the first cheese factory in Kokshetau, which she plans to turn into a cult place with a unique color, BaigeNews.kz correspondent reports.
"Customs and sewing, it turned out, not mine"
Elvira is 36 years old, she is the mother of four children, the eldest of whom is 15, the youngest daughter is one and a half years old.
The road to the cheese was not too far away.
The heroine comes from the Kordai district of Zhambyl region.
The place of residence – on the border with Kyrgyzstan – played a role.
The girl learned to be a customs broker: she planned to get a job at the local customs.
But there was not a day to work in the specialty.
But very much helped the second education - tailor-universal.
Years later, becoming a mother and sitting on maternity leave, Elvira not only sheathed the family, but also regularly took orders.
Five years ago, a mother of many children moved to Kokshetau.
"Interrupted orders, I always sewed a lot.
But my soul was asking for something else.
Or something else...
I was always looking on the Internet for an idea that would respond to me, ” admits the interlocutor.
The most important incentive for a woman was her children.
“They were often sick.
I felt like we were eating wrong.
Then I decided.
Completely excluded from the diet sweet, carbonated drinks.
We stopped buying cookies and gingerbread in stores, which only take away energy.
I wanted more protein, but where can I get it?
Natural cheese in expensive shops, in Kokshetau, I am sure that most can only afford a cheese product.
And 100 grams of 25 to 60 percent protein is contained.
Proteins from cheese are faster and better absorbed by the human body than those in milk.
They have a good effect on metabolism, supply energy.
So I started making cheese at home for my children, ” Elvira says.
Cheese also contains vitamins A, D, E, B1, B2, C, which are responsible for the functioning of the nervous and cardiovascular systems and immunity.
“I grew up in an aul and, of course, met cows, milked.
And then my mom made sour cream out of it, I washed the separator.
This process fascinated me.
But on sour cream it did not end, further, more - cottage cheese, cheese.
It seems to me that thanks to these products, including today, our generation is still more or less healthy, ” says the mother of many children.
“The internet taught me cheese. ”
Gradually, Elvira realized that cheese is something she wants to do seriously.
In the Akmola region, this niche is free, especially if we talk about soft varieties.
She explained that the solid is prepared at the enterprise in the Zhaksyn district.
In Burabaysky - in the village of Katarkol - lives a virtuoso master, he was trained by Italian mentors, who on a professional cheese factory produces semi-hard and hard varieties.
The village is far from the city, so to take and sell, for example, the same burrat will not be easy.
Information about cheeses and recipes Elvira Mukasheva collected on the Internet on grains.
And then I learned to cook.
Today, in the arsenal of a novice entrepreneur more than 20 types of cheeses: from fresh or soft it is Imereti, brynza, Adygei, halumi, buratta, mozzarella, strachatella in cream, ricotta, suluguni, philadelphia, mascarpone, milk pigtail.
From semi-solid - cachotta, gouda, poshekhonsky, farm, caciocavallo, belper knolle, kurt, primo salé, canestrato.
Two types with mold - camembert and brie.
Let us explain, fresh include types of cheeses that are not pressed and do not ripen.
Some experts even call them curds.
Soft varieties are prepared from cream, they have a delicate taste and consistency.
“For their preparation do not need special equipment, this is a plus.
And it is difficult that you need to eat them immediately, fresh.
Boiled and ate.
That is, you will not prepare it in advance for the assortment.
Well, how not to note that it is soft varieties that lead in the content of protein and amino acids, ” Elvira said.
For solid varieties, a novice businesswoman is not yet ready, you need to unwind, for example, buy cameras for aging.
Semi-hard and hard varieties withstand much longer, because they are dense.
Sales are more comfortable.
“Just as seven notes create billions of melodies, so a pinch of ingredients – thousands of types of cheese. ”
Elvira can talk about cheese for hours.
A mother of many children compares cheese making with music.
As composers of seven notes create different melodies, so cheesemakers - more than three thousand types of product from the classic "handful" of ingredients.
Milk, sugar salt, spices...
"Adygeysky.
Its taste is difficult to distinguish from cottage cheese, the same soft and granular in texture.
Mascarpone - it is made from fatty cream.
Great for desserts such as tiramisu.
Belper Knolle is from Switzerland.
It is prepared like our Kazakh traditional kurt, but spices are used here - saffron, paprika, black pepper, turmeric, garlic...
If the belper knolle is a hundred years old, our kurt is much older, they just patented it.
Or take mozzarella - Kazakhs cook as "uyz" (colostrum), they taste similar.
In general, cheese is a non-waste production.
One kind of "smoothly" goes into the other, remember the music?
Here we cook mozzarella, and from whey, what remains, ricotta with a delicate creamy taste and consistency like cottage cheese.
Or tofu - the so-called soy cottage cheese... ", - enthusiastically lists the woman.
"People clearly don't care about Roquefort."
Elvira Mukasheva cooks in her kitchen, while without special equipment.
Milk is purchased from the local farm of the Rothermel spouses.
The milk of their cows is famous for its luxurious taste: farmers feed animals exclusively with herbs, in winter silage and high-quality modern feed.
"The farm is located in the area of   Galochya Sopka, where a chic variety of herbs.
Kokshetau has a wonderful nature, milk is delicious, cheese is a pleasure to cook.
I would also like to use the milk of goats and sheep.
But the first one is expensive for me, it is only to keep my goats.
I dream, when I "spin", I can afford it.
Our ancestors kept mostly sheep and goats, not cattle.
And the cheese was mostly sheep, very useful, ” says the novice entrepreneur.
Today Elvira has formed a circle of its regular customers.
However, housewives rarely buy her cheese: it is expensive.
Restaurants and hotels are booked regularly.
Mozzarella, buratta, halumi.
“The food has also gone up a lot lately.
People, as they say, clearly not up to Roquefort, ” complains the woman.
"I dream that my cheese factory will go beyond gastronomy"
Elvira ’ s dream is to open her own cheese factory / restaurant, cheese shop.
She proudly shows a sign that has been in her head for a long time.
Soon we will see her in Kokshetau: the other day it became known that the mother of many children won a grant of 1 million 225 thousand tenge under the project "Bastau Business".
The woman studied at the courses, she did all the calculations, thought over the strategy and wrote a business plan.
“I plan to spend this money on renting and buying the necessary equipment and inventory.
I have already found a cheese factory for 30 liters in Karaganda, induction cooker and hood, special stainless pots, ” the startup shared.
Elvira foresees possible problems with renting the premises:
“I think to rent a dining room in the building, preferably in the center of Kokshetau.
But, as I learned in the sanitary service, permission to cook cheeses in the dining room is difficult to get.
And all because some norms in the food industry are outdated, they have not changed since Soviet times.
According to the current rules, cheese factories must be opened at a distance of at least 50 meters from a residential building.
At the same time, there are no such restrictions for canteens and cafes.
That is, I have to buy or rent a separate room, and this is unprofitable. "
She plans to get a certificate and hopes to sell through stores.
But there is another, not so obvious, task.
As a mother, Elvira worries about the health of children, as a citizen - for the health of the nation.
“Today, people like to say,“ very tasty food, ” a riot of taste – with synthetic additives – shrugs their shoulders.
- After this, of course, you do not want to eat healthy cereals, cheese, greens.
Zero vitamins, often excess weight and constant loss of strength.
We adults should strive to eat consciously and teach this to children.
A few years ago, I started a new order in my family.
My products are just a tiny piece in a big machine called food culture.
And even if the "wow effect" and big sales do not happen, I at least try. "
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And it is difficult that you need to eat them immediately, fresh.

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Photo: Elvira Mukasheva
More than 20 types of cheese cooked by a mother with many children from Kokshetau
Kokshetau resident Elvira Mukasheva cooks more than 20 types of cheese, some - according to the original author's recipe
A woman raising four children has already won a grant for the Bastau Business project.
With this money, the mother of many children plans to open the first cheese factory in Kokshetau, which she plans to turn into a cult place with a unique color, BaigeNews.kz correspondent reports.
"Customs and sewing, it turned out, not mine"
Elvira is 36 years old, she is the mother of four children, the eldest of whom is 15, the youngest daughter is one and a half years old.
The road to the cheese was not too far away.
The heroine comes from the Kordai district of Zhambyl region.
The place of residence – on the border with Kyrgyzstan – played a role.
The girl learned to be a customs broker: she planned to get a job at the local customs.
But there was not a day to work in the specialty.
But very much helped the second education - tailor-universal.
Years later, becoming a mother and sitting on maternity leave, Elvira not only sheathed the family, but also regularly took orders.
Five years ago, a mother of many children moved to Kokshetau.
"Interrupted orders, I always sewed a lot.
But my soul was asking for something else.
Or something else...
I was always looking on the Internet for an idea that would respond to me, ” admits the interlocutor.
The most important incentive for a woman was her children.
“They were often sick.
I felt like we were eating wrong.
Then I decided.
Completely excluded from the diet sweet, carbonated drinks.
We stopped buying cookies and gingerbread in stores, which only take away energy.
I wanted more protein, but where can I get it?
Natural cheese in expensive shops, in Kokshetau, I am sure that most can only afford a cheese product.
And 100 grams of 25 to 60 percent protein is contained.
Proteins from cheese are faster and better absorbed by the human body than those in milk.
They have a good effect on metabolism, supply energy.
So I started making cheese at home for my children, ” Elvira says.
Cheese also contains vitamins A, D, E, B1, B2, C, which are responsible for the functioning of the nervous and cardiovascular systems and immunity.
“I grew up in an aul and, of course, met cows, milked.
And then my mom made sour cream out of it, I washed the separator.
This process fascinated me.
But on sour cream it did not end, further, more - cottage cheese, cheese.
It seems to me that thanks to these products, including today, our generation is still more or less healthy, ” says the mother of many children.
“The internet taught me cheese. ”
Gradually, Elvira realized that cheese is something she wants to do seriously.
In the Akmola region, this niche is free, especially if we talk about soft varieties.
She explained that the solid is prepared at the enterprise in the Zhaksyn district.
In Burabaysky - in the village of Katarkol - lives a virtuoso master, he was trained by Italian mentors, who on a professional cheese factory produces semi-hard and hard varieties.
The village is far from the city, so to take and sell, for example, the same burrat will not be easy.
Information about cheeses and recipes Elvira Mukasheva collected on the Internet on grains.
And then I learned to cook.
Today, in the arsenal of a novice entrepreneur more than 20 types of cheeses: from fresh or soft it is Imereti, brynza, Adygei, halumi, buratta, mozzarella, strachatella in cream, ricotta, suluguni, philadelphia, mascarpone, milk pigtail.
From semi-solid - cachotta, gouda, poshekhonsky, farm, caciocavallo, belper knolle, kurt, primo salé, canestrato.
Two types with mold - camembert and brie.
Let us explain, fresh include types of cheeses that are not pressed and do not ripen.
Some experts even call them curds.
Soft varieties are prepared from cream, they have a delicate taste and consistency.
“For their preparation do not need special equipment, this is a plus.
And it is difficult that you need to eat them immediately, fresh.
Boiled and ate.
That is, you will not prepare it in advance for the assortment.
Well, how not to note that it is soft varieties that lead in the content of protein and amino acids, ” Elvira said.
For solid varieties, a novice businesswoman is not yet ready, you need to unwind, for example, buy cameras for aging.
Semi-hard and hard varieties withstand much longer, because they are dense.
Sales are more comfortable.
“Just as seven notes create billions of melodies, so a pinch of ingredients – thousands of types of cheese. ”
Elvira can talk about cheese for hours.
A mother of many children compares cheese making with music.
As composers of seven notes create different melodies, so cheesemakers - more than three thousand types of product from the classic "handful" of ingredients.
Milk, sugar salt, spices...
"Adygeysky.
Its taste is difficult to distinguish from cottage cheese, the same soft and granular in texture.
Mascarpone - it is made from fatty cream.
Great for desserts such as tiramisu.
Belper Knolle is from Switzerland.
It is prepared like our Kazakh traditional kurt, but spices are used here - saffron, paprika, black pepper, turmeric, garlic...
If the belper knolle is a hundred years old, our kurt is much older, they just patented it.
Or take mozzarella - Kazakhs cook as "uyz" (colostrum), they taste similar.
In general, cheese is a non-waste production.
One kind of "smoothly" goes into the other, remember the music?
Here we cook mozzarella, and from whey, what remains, ricotta with a delicate creamy taste and consistency like cottage cheese.
Or tofu - the so-called soy cottage cheese... ", - enthusiastically lists the woman.
"People clearly don't care about Roquefort."
Elvira Mukasheva cooks in her kitchen, while without special equipment.
Milk is purchased from the local farm of the Rothermel spouses.
The milk of their cows is famous for its luxurious taste: farmers feed animals exclusively with herbs, in winter silage and high-quality modern feed.
"The farm is located in the area of   Galochya Sopka, where a chic variety of herbs.
Kokshetau has a wonderful nature, milk is delicious, cheese is a pleasure to cook.
I would also like to use the milk of goats and sheep.
But the first one is expensive for me, it is only to keep my goats.
I dream, when I "spin", I can afford it.
Our ancestors kept mostly sheep and goats, not cattle.
And the cheese was mostly sheep, very useful, ” says the novice entrepreneur.
Today Elvira has formed a circle of its regular customers.
However, housewives rarely buy her cheese: it is expensive.
Restaurants and hotels are booked regularly.
Mozzarella, buratta, halumi.
“The food has also gone up a lot lately.
People, as they say, clearly not up to Roquefort, ” complains the woman.
"I dream that my cheese factory will go beyond gastronomy"
Elvira ’ s dream is to open her own cheese factory / restaurant, cheese shop.
She proudly shows a sign that has been in her head for a long time.
Soon we will see her in Kokshetau: the other day it became known that the mother of many children won a grant of 1 million 225 thousand tenge under the project "Bastau Business".
The woman studied at the courses, she did all the calculations, thought over the strategy and wrote a business plan.
“I plan to spend this money on renting and buying the necessary equipment and inventory.
I have already found a cheese factory for 30 liters in Karaganda, induction cooker and hood, special stainless pots, ” the startup shared.
Elvira foresees possible problems with renting the premises:
“I think to rent a dining room in the building, preferably in the center of Kokshetau.
But, as I learned in the sanitary service, permission to cook cheeses in the dining room is difficult to get.
And all because some norms in the food industry are outdated, they have not changed since Soviet times.
According to the current rules, cheese factories must be opened at a distance of at least 50 meters from a residential building.
At the same time, there are no such restrictions for canteens and cafes.
That is, I have to buy or rent a separate room, and this is unprofitable. "
She plans to get a certificate and hopes to sell through stores.
But there is another, not so obvious, task.
As a mother, Elvira worries about the health of children, as a citizen - for the health of the nation.
“Today, people like to say,“ very tasty food, ” a riot of taste – with synthetic additives – shrugs their shoulders.
- After this, of course, you do not want to eat healthy cereals, cheese, greens.
Zero vitamins, often excess weight and constant loss of strength.
We adults should strive to eat consciously and teach this to children.
A few years ago, I started a new order in my family.
My products are just a tiny piece in a big machine called food culture.
And even if the "wow effect" and big sales do not happen, I at least try. "
Subscribe to our Telegram channel and get the news first!
Share:
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I would also like to use the milk of goats and sheep.

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Today, 15: 00
207
Photo: Elvira Mukasheva
More than 20 types of cheese cooked by a mother with many children from Kokshetau
Kokshetau resident Elvira Mukasheva cooks more than 20 types of cheese, some - according to the original author's recipe
A woman raising four children has already won a grant for the Bastau Business project.
With this money, the mother of many children plans to open the first cheese factory in Kokshetau, which she plans to turn into a cult place with a unique color, BaigeNews.kz correspondent reports.
"Customs and sewing, it turned out, not mine"
Elvira is 36 years old, she is the mother of four children, the eldest of whom is 15, the youngest daughter is one and a half years old.
The road to the cheese was not too far away.
The heroine comes from the Kordai district of Zhambyl region.
The place of residence – on the border with Kyrgyzstan – played a role.
The girl learned to be a customs broker: she planned to get a job at the local customs.
But there was not a day to work in the specialty.
But very much helped the second education - tailor-universal.
Years later, becoming a mother and sitting on maternity leave, Elvira not only sheathed the family, but also regularly took orders.
Five years ago, a mother of many children moved to Kokshetau.
"Interrupted orders, I always sewed a lot.
But my soul was asking for something else.
Or something else...
I was always looking on the Internet for an idea that would respond to me, ” admits the interlocutor.
The most important incentive for a woman was her children.
“They were often sick.
I felt like we were eating wrong.
Then I decided.
Completely excluded from the diet sweet, carbonated drinks.
We stopped buying cookies and gingerbread in stores, which only take away energy.
I wanted more protein, but where can I get it?
Natural cheese in expensive shops, in Kokshetau, I am sure that most can only afford a cheese product.
And 100 grams of 25 to 60 percent protein is contained.
Proteins from cheese are faster and better absorbed by the human body than those in milk.
They have a good effect on metabolism, supply energy.
So I started making cheese at home for my children, ” Elvira says.
Cheese also contains vitamins A, D, E, B1, B2, C, which are responsible for the functioning of the nervous and cardiovascular systems and immunity.
“I grew up in an aul and, of course, met cows, milked.
And then my mom made sour cream out of it, I washed the separator.
This process fascinated me.
But on sour cream it did not end, further, more - cottage cheese, cheese.
It seems to me that thanks to these products, including today, our generation is still more or less healthy, ” says the mother of many children.
“The internet taught me cheese. ”
Gradually, Elvira realized that cheese is something she wants to do seriously.
In the Akmola region, this niche is free, especially if we talk about soft varieties.
She explained that the solid is prepared at the enterprise in the Zhaksyn district.
In Burabaysky - in the village of Katarkol - lives a virtuoso master, he was trained by Italian mentors, who on a professional cheese factory produces semi-hard and hard varieties.
The village is far from the city, so to take and sell, for example, the same burrat will not be easy.
Information about cheeses and recipes Elvira Mukasheva collected on the Internet on grains.
And then I learned to cook.
Today, in the arsenal of a novice entrepreneur more than 20 types of cheeses: from fresh or soft it is Imereti, brynza, Adygei, halumi, buratta, mozzarella, strachatella in cream, ricotta, suluguni, philadelphia, mascarpone, milk pigtail.
From semi-solid - cachotta, gouda, poshekhonsky, farm, caciocavallo, belper knolle, kurt, primo salé, canestrato.
Two types with mold - camembert and brie.
Let us explain, fresh include types of cheeses that are not pressed and do not ripen.
Some experts even call them curds.
Soft varieties are prepared from cream, they have a delicate taste and consistency.
“For their preparation do not need special equipment, this is a plus.
And it is difficult that you need to eat them immediately, fresh.
Boiled and ate.
That is, you will not prepare it in advance for the assortment.
Well, how not to note that it is soft varieties that lead in the content of protein and amino acids, ” Elvira said.
For solid varieties, a novice businesswoman is not yet ready, you need to unwind, for example, buy cameras for aging.
Semi-hard and hard varieties withstand much longer, because they are dense.
Sales are more comfortable.
“Just as seven notes create billions of melodies, so a pinch of ingredients – thousands of types of cheese. ”
Elvira can talk about cheese for hours.
A mother of many children compares cheese making with music.
As composers of seven notes create different melodies, so cheesemakers - more than three thousand types of product from the classic "handful" of ingredients.
Milk, sugar salt, spices...
"Adygeysky.
Its taste is difficult to distinguish from cottage cheese, the same soft and granular in texture.
Mascarpone - it is made from fatty cream.
Great for desserts such as tiramisu.
Belper Knolle is from Switzerland.
It is prepared like our Kazakh traditional kurt, but spices are used here - saffron, paprika, black pepper, turmeric, garlic...
If the belper knolle is a hundred years old, our kurt is much older, they just patented it.
Or take mozzarella - Kazakhs cook as "uyz" (colostrum), they taste similar.
In general, cheese is a non-waste production.
One kind of "smoothly" goes into the other, remember the music?
Here we cook mozzarella, and from whey, what remains, ricotta with a delicate creamy taste and consistency like cottage cheese.
Or tofu - the so-called soy cottage cheese... ", - enthusiastically lists the woman.
"People clearly don't care about Roquefort."
Elvira Mukasheva cooks in her kitchen, while without special equipment.
Milk is purchased from the local farm of the Rothermel spouses.
The milk of their cows is famous for its luxurious taste: farmers feed animals exclusively with herbs, in winter silage and high-quality modern feed.
"The farm is located in the area of   Galochya Sopka, where a chic variety of herbs.
Kokshetau has a wonderful nature, milk is delicious, cheese is a pleasure to cook.
I would also like to use the milk of goats and sheep.
But the first one is expensive for me, it is only to keep my goats.
I dream, when I "spin", I can afford it.
Our ancestors kept mostly sheep and goats, not cattle.
And the cheese was mostly sheep, very useful, ” says the novice entrepreneur.
Today Elvira has formed a circle of its regular customers.
However, housewives rarely buy her cheese: it is expensive.
Restaurants and hotels are booked regularly.
Mozzarella, buratta, halumi.
“The food has also gone up a lot lately.
People, as they say, clearly not up to Roquefort, ” complains the woman.
"I dream that my cheese factory will go beyond gastronomy"
Elvira ’ s dream is to open her own cheese factory / restaurant, cheese shop.
She proudly shows a sign that has been in her head for a long time.
Soon we will see her in Kokshetau: the other day it became known that the mother of many children won a grant of 1 million 225 thousand tenge under the project "Bastau Business".
The woman studied at the courses, she did all the calculations, thought over the strategy and wrote a business plan.
“I plan to spend this money on renting and buying the necessary equipment and inventory.
I have already found a cheese factory for 30 liters in Karaganda, induction cooker and hood, special stainless pots, ” the startup shared.
Elvira foresees possible problems with renting the premises:
“I think to rent a dining room in the building, preferably in the center of Kokshetau.
But, as I learned in the sanitary service, permission to cook cheeses in the dining room is difficult to get.
And all because some norms in the food industry are outdated, they have not changed since Soviet times.
According to the current rules, cheese factories must be opened at a distance of at least 50 meters from a residential building.
At the same time, there are no such restrictions for canteens and cafes.
That is, I have to buy or rent a separate room, and this is unprofitable. "
She plans to get a certificate and hopes to sell through stores.
But there is another, not so obvious, task.
As a mother, Elvira worries about the health of children, as a citizen - for the health of the nation.
“Today, people like to say,“ very tasty food, ” a riot of taste – with synthetic additives – shrugs their shoulders.
- After this, of course, you do not want to eat healthy cereals, cheese, greens.
Zero vitamins, often excess weight and constant loss of strength.
We adults should strive to eat consciously and teach this to children.
A few years ago, I started a new order in my family.
My products are just a tiny piece in a big machine called food culture.
And even if the "wow effect" and big sales do not happen, I at least try. "
Subscribe to our Telegram channel and get the news first!
Share:
Back to top

"I dream that my cheese factory will go beyond gastronomy".

Title:

Content: • Text size
News feed
< 2022
Loading...
Wed
Wt
Wed
Thu
Fr
Fr.
Sun
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8
9
31
1
2
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Today, 15: 00
207
Photo: Elvira Mukasheva
More than 20 types of cheese cooked by a mother with many children from Kokshetau
Kokshetau resident Elvira Mukasheva cooks more than 20 types of cheese, some - according to the original author's recipe
A woman raising four children has already won a grant for the Bastau Business project.
With this money, the mother of many children plans to open the first cheese factory in Kokshetau, which she plans to turn into a cult place with a unique color, BaigeNews.kz correspondent reports.
"Customs and sewing, it turned out, not mine"
Elvira is 36 years old, she is the mother of four children, the eldest of whom is 15, the youngest daughter is one and a half years old.
The road to the cheese was not too far away.
The heroine comes from the Kordai district of Zhambyl region.
The place of residence – on the border with Kyrgyzstan – played a role.
The girl learned to be a customs broker: she planned to get a job at the local customs.
But there was not a day to work in the specialty.
But very much helped the second education - tailor-universal.
Years later, becoming a mother and sitting on maternity leave, Elvira not only sheathed the family, but also regularly took orders.
Five years ago, a mother of many children moved to Kokshetau.
"Interrupted orders, I always sewed a lot.
But my soul was asking for something else.
Or something else...
I was always looking on the Internet for an idea that would respond to me, ” admits the interlocutor.
The most important incentive for a woman was her children.
“They were often sick.
I felt like we were eating wrong.
Then I decided.
Completely excluded from the diet sweet, carbonated drinks.
We stopped buying cookies and gingerbread in stores, which only take away energy.
I wanted more protein, but where can I get it?
Natural cheese in expensive shops, in Kokshetau, I am sure that most can only afford a cheese product.
And 100 grams of 25 to 60 percent protein is contained.
Proteins from cheese are faster and better absorbed by the human body than those in milk.
They have a good effect on metabolism, supply energy.
So I started making cheese at home for my children, ” Elvira says.
Cheese also contains vitamins A, D, E, B1, B2, C, which are responsible for the functioning of the nervous and cardiovascular systems and immunity.
“I grew up in an aul and, of course, met cows, milked.
And then my mom made sour cream out of it, I washed the separator.
This process fascinated me.
But on sour cream it did not end, further, more - cottage cheese, cheese.
It seems to me that thanks to these products, including today, our generation is still more or less healthy, ” says the mother of many children.
“The internet taught me cheese. ”
Gradually, Elvira realized that cheese is something she wants to do seriously.
In the Akmola region, this niche is free, especially if we talk about soft varieties.
She explained that the solid is prepared at the enterprise in the Zhaksyn district.
In Burabaysky - in the village of Katarkol - lives a virtuoso master, he was trained by Italian mentors, who on a professional cheese factory produces semi-hard and hard varieties.
The village is far from the city, so to take and sell, for example, the same burrat will not be easy.
Information about cheeses and recipes Elvira Mukasheva collected on the Internet on grains.
And then I learned to cook.
Today, in the arsenal of a novice entrepreneur more than 20 types of cheeses: from fresh or soft it is Imereti, brynza, Adygei, halumi, buratta, mozzarella, strachatella in cream, ricotta, suluguni, philadelphia, mascarpone, milk pigtail.
From semi-solid - cachotta, gouda, poshekhonsky, farm, caciocavallo, belper knolle, kurt, primo salé, canestrato.
Two types with mold - camembert and brie.
Let us explain, fresh include types of cheeses that are not pressed and do not ripen.
Some experts even call them curds.
Soft varieties are prepared from cream, they have a delicate taste and consistency.
“For their preparation do not need special equipment, this is a plus.
And it is difficult that you need to eat them immediately, fresh.
Boiled and ate.
That is, you will not prepare it in advance for the assortment.
Well, how not to note that it is soft varieties that lead in the content of protein and amino acids, ” Elvira said.
For solid varieties, a novice businesswoman is not yet ready, you need to unwind, for example, buy cameras for aging.
Semi-hard and hard varieties withstand much longer, because they are dense.
Sales are more comfortable.
“Just as seven notes create billions of melodies, so a pinch of ingredients – thousands of types of cheese. ”
Elvira can talk about cheese for hours.
A mother of many children compares cheese making with music.
As composers of seven notes create different melodies, so cheesemakers - more than three thousand types of product from the classic "handful" of ingredients.
Milk, sugar salt, spices...
"Adygeysky.
Its taste is difficult to distinguish from cottage cheese, the same soft and granular in texture.
Mascarpone - it is made from fatty cream.
Great for desserts such as tiramisu.
Belper Knolle is from Switzerland.
It is prepared like our Kazakh traditional kurt, but spices are used here - saffron, paprika, black pepper, turmeric, garlic...
If the belper knolle is a hundred years old, our kurt is much older, they just patented it.
Or take mozzarella - Kazakhs cook as "uyz" (colostrum), they taste similar.
In general, cheese is a non-waste production.
One kind of "smoothly" goes into the other, remember the music?
Here we cook mozzarella, and from whey, what remains, ricotta with a delicate creamy taste and consistency like cottage cheese.
Or tofu - the so-called soy cottage cheese... ", - enthusiastically lists the woman.
"People clearly don't care about Roquefort."
Elvira Mukasheva cooks in her kitchen, while without special equipment.
Milk is purchased from the local farm of the Rothermel spouses.
The milk of their cows is famous for its luxurious taste: farmers feed animals exclusively with herbs, in winter silage and high-quality modern feed.
"The farm is located in the area of   Galochya Sopka, where a chic variety of herbs.
Kokshetau has a wonderful nature, milk is delicious, cheese is a pleasure to cook.
I would also like to use the milk of goats and sheep.
But the first one is expensive for me, it is only to keep my goats.
I dream, when I "spin", I can afford it.
Our ancestors kept mostly sheep and goats, not cattle.
And the cheese was mostly sheep, very useful, ” says the novice entrepreneur.
Today Elvira has formed a circle of its regular customers.
However, housewives rarely buy her cheese: it is expensive.
Restaurants and hotels are booked regularly.
Mozzarella, buratta, halumi.
“The food has also gone up a lot lately.
People, as they say, clearly not up to Roquefort, ” complains the woman.
"I dream that my cheese factory will go beyond gastronomy"
Elvira ’ s dream is to open her own cheese factory / restaurant, cheese shop.
She proudly shows a sign that has been in her head for a long time.
Soon we will see her in Kokshetau: the other day it became known that the mother of many children won a grant of 1 million 225 thousand tenge under the project "Bastau Business".
The woman studied at the courses, she did all the calculations, thought over the strategy and wrote a business plan.
“I plan to spend this money on renting and buying the necessary equipment and inventory.
I have already found a cheese factory for 30 liters in Karaganda, induction cooker and hood, special stainless pots, ” the startup shared.
Elvira foresees possible problems with renting the premises:
“I think to rent a dining room in the building, preferably in the center of Kokshetau.
But, as I learned in the sanitary service, permission to cook cheeses in the dining room is difficult to get.
And all because some norms in the food industry are outdated, they have not changed since Soviet times.
According to the current rules, cheese factories must be opened at a distance of at least 50 meters from a residential building.
At the same time, there are no such restrictions for canteens and cafes.
That is, I have to buy or rent a separate room, and this is unprofitable. "
She plans to get a certificate and hopes to sell through stores.
But there is another, not so obvious, task.
As a mother, Elvira worries about the health of children, as a citizen - for the health of the nation.
“Today, people like to say,“ very tasty food, ” a riot of taste – with synthetic additives – shrugs their shoulders.
- After this, of course, you do not want to eat healthy cereals, cheese, greens.
Zero vitamins, often excess weight and constant loss of strength.
We adults should strive to eat consciously and teach this to children.
A few years ago, I started a new order in my family.
My products are just a tiny piece in a big machine called food culture.
And even if the "wow effect" and big sales do not happen, I at least try. "
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A few years ago, I started a new order in my family.

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Photo: Elvira Mukasheva
More than 20 types of cheese cooked by a mother with many children from Kokshetau
Kokshetau resident Elvira Mukasheva cooks more than 20 types of cheese, some - according to the original author's recipe
A woman raising four children has already won a grant for the Bastau Business project.
With this money, the mother of many children plans to open the first cheese factory in Kokshetau, which she plans to turn into a cult place with a unique color, BaigeNews.kz correspondent reports.
"Customs and sewing, it turned out, not mine"
Elvira is 36 years old, she is the mother of four children, the eldest of whom is 15, the youngest daughter is one and a half years old.
The road to the cheese was not too far away.
The heroine comes from the Kordai district of Zhambyl region.
The place of residence – on the border with Kyrgyzstan – played a role.
The girl learned to be a customs broker: she planned to get a job at the local customs.
But there was not a day to work in the specialty.
But very much helped the second education - tailor-universal.
Years later, becoming a mother and sitting on maternity leave, Elvira not only sheathed the family, but also regularly took orders.
Five years ago, a mother of many children moved to Kokshetau.
"Interrupted orders, I always sewed a lot.
But my soul was asking for something else.
Or something else...
I was always looking on the Internet for an idea that would respond to me, ” admits the interlocutor.
The most important incentive for a woman was her children.
“They were often sick.
I felt like we were eating wrong.
Then I decided.
Completely excluded from the diet sweet, carbonated drinks.
We stopped buying cookies and gingerbread in stores, which only take away energy.
I wanted more protein, but where can I get it?
Natural cheese in expensive shops, in Kokshetau, I am sure that most can only afford a cheese product.
And 100 grams of 25 to 60 percent protein is contained.
Proteins from cheese are faster and better absorbed by the human body than those in milk.
They have a good effect on metabolism, supply energy.
So I started making cheese at home for my children, ” Elvira says.
Cheese also contains vitamins A, D, E, B1, B2, C, which are responsible for the functioning of the nervous and cardiovascular systems and immunity.
“I grew up in an aul and, of course, met cows, milked.
And then my mom made sour cream out of it, I washed the separator.
This process fascinated me.
But on sour cream it did not end, further, more - cottage cheese, cheese.
It seems to me that thanks to these products, including today, our generation is still more or less healthy, ” says the mother of many children.
“The internet taught me cheese. ”
Gradually, Elvira realized that cheese is something she wants to do seriously.
In the Akmola region, this niche is free, especially if we talk about soft varieties.
She explained that the solid is prepared at the enterprise in the Zhaksyn district.
In Burabaysky - in the village of Katarkol - lives a virtuoso master, he was trained by Italian mentors, who on a professional cheese factory produces semi-hard and hard varieties.
The village is far from the city, so to take and sell, for example, the same burrat will not be easy.
Information about cheeses and recipes Elvira Mukasheva collected on the Internet on grains.
And then I learned to cook.
Today, in the arsenal of a novice entrepreneur more than 20 types of cheeses: from fresh or soft it is Imereti, brynza, Adygei, halumi, buratta, mozzarella, strachatella in cream, ricotta, suluguni, philadelphia, mascarpone, milk pigtail.
From semi-solid - cachotta, gouda, poshekhonsky, farm, caciocavallo, belper knolle, kurt, primo salé, canestrato.
Two types with mold - camembert and brie.
Let us explain, fresh include types of cheeses that are not pressed and do not ripen.
Some experts even call them curds.
Soft varieties are prepared from cream, they have a delicate taste and consistency.
“For their preparation do not need special equipment, this is a plus.
And it is difficult that you need to eat them immediately, fresh.
Boiled and ate.
That is, you will not prepare it in advance for the assortment.
Well, how not to note that it is soft varieties that lead in the content of protein and amino acids, ” Elvira said.
For solid varieties, a novice businesswoman is not yet ready, you need to unwind, for example, buy cameras for aging.
Semi-hard and hard varieties withstand much longer, because they are dense.
Sales are more comfortable.
“Just as seven notes create billions of melodies, so a pinch of ingredients – thousands of types of cheese. ”
Elvira can talk about cheese for hours.
A mother of many children compares cheese making with music.
As composers of seven notes create different melodies, so cheesemakers - more than three thousand types of product from the classic "handful" of ingredients.
Milk, sugar salt, spices...
"Adygeysky.
Its taste is difficult to distinguish from cottage cheese, the same soft and granular in texture.
Mascarpone - it is made from fatty cream.
Great for desserts such as tiramisu.
Belper Knolle is from Switzerland.
It is prepared like our Kazakh traditional kurt, but spices are used here - saffron, paprika, black pepper, turmeric, garlic...
If the belper knolle is a hundred years old, our kurt is much older, they just patented it.
Or take mozzarella - Kazakhs cook as "uyz" (colostrum), they taste similar.
In general, cheese is a non-waste production.
One kind of "smoothly" goes into the other, remember the music?
Here we cook mozzarella, and from whey, what remains, ricotta with a delicate creamy taste and consistency like cottage cheese.
Or tofu - the so-called soy cottage cheese... ", - enthusiastically lists the woman.
"People clearly don't care about Roquefort."
Elvira Mukasheva cooks in her kitchen, while without special equipment.
Milk is purchased from the local farm of the Rothermel spouses.
The milk of their cows is famous for its luxurious taste: farmers feed animals exclusively with herbs, in winter silage and high-quality modern feed.
"The farm is located in the area of   Galochya Sopka, where a chic variety of herbs.
Kokshetau has a wonderful nature, milk is delicious, cheese is a pleasure to cook.
I would also like to use the milk of goats and sheep.
But the first one is expensive for me, it is only to keep my goats.
I dream, when I "spin", I can afford it.
Our ancestors kept mostly sheep and goats, not cattle.
And the cheese was mostly sheep, very useful, ” says the novice entrepreneur.
Today Elvira has formed a circle of its regular customers.
However, housewives rarely buy her cheese: it is expensive.
Restaurants and hotels are booked regularly.
Mozzarella, buratta, halumi.
“The food has also gone up a lot lately.
People, as they say, clearly not up to Roquefort, ” complains the woman.
"I dream that my cheese factory will go beyond gastronomy"
Elvira ’ s dream is to open her own cheese factory / restaurant, cheese shop.
She proudly shows a sign that has been in her head for a long time.
Soon we will see her in Kokshetau: the other day it became known that the mother of many children won a grant of 1 million 225 thousand tenge under the project "Bastau Business".
The woman studied at the courses, she did all the calculations, thought over the strategy and wrote a business plan.
“I plan to spend this money on renting and buying the necessary equipment and inventory.
I have already found a cheese factory for 30 liters in Karaganda, induction cooker and hood, special stainless pots, ” the startup shared.
Elvira foresees possible problems with renting the premises:
“I think to rent a dining room in the building, preferably in the center of Kokshetau.
But, as I learned in the sanitary service, permission to cook cheeses in the dining room is difficult to get.
And all because some norms in the food industry are outdated, they have not changed since Soviet times.
According to the current rules, cheese factories must be opened at a distance of at least 50 meters from a residential building.
At the same time, there are no such restrictions for canteens and cafes.
That is, I have to buy or rent a separate room, and this is unprofitable. "
She plans to get a certificate and hopes to sell through stores.
But there is another, not so obvious, task.
As a mother, Elvira worries about the health of children, as a citizen - for the health of the nation.
“Today, people like to say,“ very tasty food, ” a riot of taste – with synthetic additives – shrugs their shoulders.
- After this, of course, you do not want to eat healthy cereals, cheese, greens.
Zero vitamins, often excess weight and constant loss of strength.
We adults should strive to eat consciously and teach this to children.
A few years ago, I started a new order in my family.
My products are just a tiny piece in a big machine called food culture.
And even if the "wow effect" and big sales do not happen, I at least try. "
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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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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.

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 this is for an adult.

Advertiser: LLC SZ "VIRA Invest".

By sending a message, I accept the terms of the agreement on the use of personal data and agree with the Site Rules.

On their land: relief for 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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Civil Code of the Russian Federation.
Article 437.
1.
Advertising and other offers addressed to an indefinite circle of persons shall be considered as an invitation to make offers, unless otherwise expressly stated in the offer.
2.
A proposal containing all the essential terms of the contract, from which the will of the person making the proposal to conclude a contract on the conditions specified in the proposal with anyone who responds, is considered an offer (public offer).

But there was a request from the farmers.

What you can sell in a farmer’s shop.

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.

Of course, the cost of opening a store will be higher.

If the farm employs workers, then the head of the KFH or a legal entity will act as tax agents.

With the opening of the store, the land tax will not change, but the property tax and personal income tax may increase.

Want to know more about the project?

The information on the site is not a public offer.

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?

Title:

Content: Swjournal.ru
93 followers
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?

Back to article.

Title:

Content: Swjournal.ru
93 followers
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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Recommend a hero.

Title:

Content: Recommend a hero
WE matter who is close to us and our families.
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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.
Find out first:
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We write about what helps you navigate the new world and choose what you need.

It is important for us to learn about worthy people in order to tell the city about them!

I have identified two types of clients that come to us.

It turns out that we are four people.

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.

What are the supporters of slow food movement advocating?

Artem is a chef.

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

What are the supporters of slow food movement advocating?

I applied for a grant and got it.

As an expert, I know what I’m doing.

I came up with my idea just to try and become more savvy in the field of finance.

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

About the future.

We write about what helps you navigate the new world and choose what you need.

What are the supporters of slow food movement advocating?

The idea of slow living negates the belief that a successful person should be busy or fast, and encourages conscious presence in 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

Honoré emphasizes the need to let go of the fear of rejection or being lost, suggesting we should choose what matters to us and not worry about saying no.

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

We often wait for another moment instead of living in the present, making us feel our lives are vanishing in vain.

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

You can either rush through over a million pieces of art in a day or take time with a few, even spending hours in contemplation.

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.
— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —
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

Choosing what matters to you and building your list based on your priorities allows for a more meaningful experience.

What are the supporters of slow food movement advocating?

Speaking with hurried tourists or tour guides can prevent you from taking inspiration from a place.

Rushing from one tourist site to another often leads to travel fatigue, not relaxation.

Neither additional time nor money is needed to embrace a slower travel approach.

Carlo Petrini is associated with the history of the Slow Food movement.

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

When did Carlo Petrini launch the Slow Food Movement?

Who is founder of the Slow Food Movement?

An Italian sociologist and activist
Carlo Petrini

The chef prepares dishes using 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

Artists and innovators are essential to meet food system challenges and achieve 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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The Slow Life is a new lifestyle that has emerged, focusing on deceleration and presence.

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.

During a culinary diplomacy trip to Qatar, an American chef will share their culinary philosophy and learn about Qatari culture.

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
More Lifestyle
Most Read

Food stories play a significant role in people’s lives, including that of Chef William.

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
More Lifestyle
Most Read

Food serves as a powerful link to bring people together.

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
More Lifestyle
Most Read

What are the supporters of slow food movement advocating?

Chef William’s early passion for food, its history, and culture influenced his future path.

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
More Lifestyle
Most Read

Chefs love to travel, eat, and cook new foods, seeing local food as the best way to know a place.

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
More Lifestyle
Most Read

What are the supporters of slow food movement advocating?

Taking time at the table to get to know new people and cultures is important.

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
More Lifestyle
Most Read

What are the supporters of slow food movement advocating?

Family meals, like those during Ramadan’s fixed-time Iftar, are meaningful and celebratory.

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. ”
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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?