Founded by Carlo Petrini in late-1980s Italy after McDonald’s opened in Rome.

About 100,000 members in 150+ countries uphold “good, clean, fair” food rooted in traditional methods and local ingredients.

It preserves food culture, resists industrial systems, and via Ark of Taste and Presidia protects traditional foods and small producers.

Environmental protection and plastic reduction are core priorities.

The philosophy sparked slow living, slow design, and slow travel linked to sustainability.

Carlo Petrini and Edward Mukiibi lead Slow Food International, with Mukiibi as President.

Globally, communities adapt Slow Food to local heritage and ecology, with involvement, education, and awareness enabling culturally sensitive practice.

Risks include homogenization and loss of local foodways.

Without equity and access, Slow Food may exclude low-income communities.

The network spans Africa, Europe, and 60+ communities in Ukraine.

In Uganda, Earth Markets promote agroecology, strengthen local economies and biodiversity, and connect visitors with producers and regional foods; supporting local producers and attending Slow Food events offer practical, authentic experiences.

Taitung, Taiwan, has advanced Slow Food for over a decade with an annual festival centered on local ingredients and sustainability.

Seek community-led events like Taitung’s award-winning festival that align with Slow Food principles.

Chef Kim Hai-ying, Haeyoung Kim, and Chen Yaozhong champion Slow Food in Korea and Taiwan; Hualien County hosts Indigenous forums and expos linking cuisine to environment, climate, and public health while showcasing biodiversity and traditions.

Proponents include Aruna Tirkey, Ramon Uy Jr., Nazlina Binti Hussin, and Rowena Gonnay; exchanges like the Taitung Forum revived knowledge such as Kandeng millet preservation, and the Philippines offers Slow Food Travel linking visitors to producers and heritage ingredients.

Chef Massimo Bottura champions the ethos and authored “Slow Food Fast Cars”.

Founded by Carlo Petrini in late-1980s Italy after McDonald’s opened in Rome.

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

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

About 100,000 members in 150+ countries uphold “good, clean, fair” food rooted in traditional methods and local ingredients.

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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How many countries have members of Slow Food organization?

How many members does the Slow Food Movement have globally?

What are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

On returning to traditional food methods

It preserves food culture, resists industrial systems, and via Ark of Taste and Presidia protects traditional foods and small producers.

Title:

Content: 20 / 01 / 2023
The Spanish Amontillado Sherry Sydney wine with a slightly salty and aged flavor is perfect for those who prefer turnip cakes!
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Liang Shuyi
Rebecca Leung holds a WSET Diploma in Wine and Spirits from the UK. She is currently a Certified Educator of WSET, providing professional wine tasting courses for wine lovers and industry insiders. She has her own wine tasting blog, Wine is Beautiful, and has written wine tasting columns in various newspapers and magazines. She is also an online wine taster and San Francisco wine show. "Chinese Radio Program".
In order to turn her interests into practical experience and knowledge, Rebecca has visited wineries in many countries over the years, covering countless wine regions and serving as a judge for international prestigious wine competitions.
Drink life.
Updates from time to time
When the New Year comes, it is most enjoyable to meet friends and relatives to celebrate the Lunar New Year, eat and drink.
Traditional Chinese New Year food is mostly fried, fat is heavy, and the taste is strong, if you eat a little fast, you feel full after a few mouths; sometimes even bring load to the stomach.
Chewing slowly is the king of diet, but the modern rush of life has put our ability to gobble up very high, so I often remind my family and old friends that even if the Chinese New Year food is tempting, I still advocate a slow eating philosophy, which can enjoy the true taste of food, but also help digestion. The brain, send a message to the stomach, the stomach and intestines are prepared, will absorb better, otherwise the gastrointestinal mucosa may suffer from inflammation due to eating too fast.
When it comes to slow tasting, the Slow Food organization originated in Europe. It was initiated by Carlo Petrini, an Italian in the 1980s, and later established its headquarters in France. It is committed to promoting the dietism that fights fast food and aims to preserve the traditional food culture, and advocates supporting small business food units with a focus on quality and weight. In addition to spraying pesticides, herbicides, desiccants and other chemical products, resulting in the gradual loss of environmental biodiversity around the estate, in addition to the forced implementation of monoculture in some production areas, and even the exploitation of workers by businessmen, etc., the Slow Wine Coalition was established to promote a wine culture other than pleasure. The wine.
The organization also believes that the climate crisis that has plagued many production areas and wineries in recent times is obvious, and hopes to help promote more sustainable, organic or biodynamic wineries through its activities.
As an ordinary person who loves to eat and drink, of course, it is not necessarily necessary to know the dietary institutions and doctrines of different countries. However, carefully and slowly enjoy the good food and wine, understand the sources or stories of food and wine, and be grateful to the manufacturers of food and wine, whether it is for their own body and mind, or it is beneficial! The wine market is better.
For example, if you would like to eat radish cakes during the Chinese New Year, you can try the Spanish Amontillado Sherry Sydney wine, because the wine has a slightly salty taste, the subtle aging flavor of the wine, and the ingredients in the radish cake have a mutual improvement.
I would like to wish you all the best in the Chinese New Year.
The content of the signed and / or unsigned articles published by Economic Times is the author's personal opinion and does not represent the position of Economic Times, and the role of Economic Times is to provide a free speech platform.
【 2023 Year of the Rabbit 】 Happy Chinese New Year, Happy Chinese New Year, Happy Chinese New Year, Happy Chinese New Year!
Let ’ s look at the forecast for 2023, and the year of the rabbit is in full swing!
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On returning to traditional food methods

Environmental protection and plastic reduction are core priorities.

Title:

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

What are the supporters of slow food movement advocating?

The philosophy sparked slow living, slow design, and slow travel linked to sustainability.

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

What are the supporters of slow food movement advocating?

Carlo Petrini and Edward Mukiibi lead Slow Food International, with Mukiibi as President.

Title:

Content: Slow Food Uganda Triumphs at the National Agroecology Action week 2023

The Agroecology Week of Action, organized by Participatory Ecological Land Use Management (PELUM) Uganda, served as a platform for like-minded Civil Society Organizations, and individuals to come together and uphold the cause of agroecology. From the National Agroecology Actors Symposium, Agroecology Market Systems Expo, to the Indigenous Food and Seed Fair, the five-day event was a dynamic and comprehensive display of the power and potential of agroecology. The Slow Food Uganda’s invaluable participation in this week-long event aimed to raise awareness, foster knowledge exchange, and inspire action towards a more just, resilient and equitable sustainable food system. The Slow Food Uganda participation in the Agroecology Week of Action provided a critical opportunity for the selected Slow Food Communities to share experiences, showcase success stories, and discuss the challenges faced by small-scale farmers and other Agroecological Actors.

PELUM Uganda, an umbrella organization comprising over 60 civil society organizations, has long been organizing this annual event of the Agroecology Week of Action, which has become an inspiration for empowering the small-scale farmers, stakeholders, and communities in driving positive change towards a more resilient and sustainable future for food and agriculture through fostering a deep-rooted commitment to promoting agroecology as a transformative approach to farming. The outstanding activities organized have made this event a platform for knowledge exchange, capacity building, and advocacy for sustainable food systems.

Throughout the Agroecology Week of Action, participants were treated to a diverse range of activities, including panel discussions, exhibitions, and cooking demonstrations. Slow Food Uganda’s active involvement in these events brought forth their expertise in promoting traditional food cultures, fostering food sovereignty, and advocating for the preservation of local food biodiversity.

By bridging the gap between policy and practice, the Agroecology Week of Action aimed to influence decision-makers and stakeholders to prioritize agroecology as a viable solution to the challenges facing our food systems. Through engaging dialogues and thought-provoking presentations, this event provided a space for critical discussions on issues such as climate change, food sovereignty, and rural livelihoods. Slow Food Uganda’s participation further strengthened the credibility and impact of these discussions, drawing attention to the importance of preserving traditional knowledge and promoting sustainable farming practices.

Here is the highlight of Slow Food Uganda’s participation in all the events that happened during the Agroecology Week of Action:

National Agroecology Actors Symposium

Slow Food Uganda’s participation in the side event focused on “Consumer and Market Led Mechanisms for Scaling up Agroecology” during the National Agroecology Actors Symposium was instrumental in highlighting the crucial role of Earth Markets in promoting and expanding agroecological enterprises. During this side event, John Kiwagalo from Slow Food Uganda shared insights and experiences on how Earth Markets can contribute to scaling up agroecology entrepreneurship. He emphasized the importance of Earth Markets in raising awareness among consumers about the benefits of supporting agroecological practices for environmental sustainability, biodiversity conservation, and improved nutrition.

Slow Food Uganda’s participation in this side event was key in sharing success stories and best practices from the Earth Markets network, highlighting how market-led approaches can attract farmers to adopt agroecological practices, leading to improved livelihoods and sustainable agricultural systems. The insights and recommendations shared by Slow Food Uganda during the side event served as a call to action for policymakers, researchers, and other stakeholders to integrate consumer and market perspectives into their strategies for scaling up agroecology.

Agroecology Market Systems Expo

One of the highlights of the Agroecology Week of Action was the vibrant market expo, where agroecological entrepreneurs from across Uganda showcased their organic produce and traditional food products. This unique platform not only celebrated the richness and diversity of local agricultural practices but also provided a direct link between agroecological producers and consumers who value sustainable and diverse nutritious food. Through showcasing the Earth Market and the Slow Food Cooks Alliance model, Slow Food Uganda played a crucial role in emphasizing the significance of supporting local economies and short supply chains as well as promoting food that is good for people, the planet, and communities. Milly Namakula, a dedicated member of the Dembe Catering Cooks Alliance, skilfully prepared the renowned Nyasaland Arabica coffee sourced from the Nyasaland Coffee Presidium in Mbale district. This local processed coffee was proudly showcased and served alongside the delightful local sweet bananas sourced from the robust BOCOVACO Food Community in Buikwe district. The esteemed presence of Mr. Abitekaniza Johnson, the Assistant Commissioner of MSME Training and Business Skills Development at the Ministry of Trade, Industry and Cooperatives who represented the Minister of Trade, Industry and Cooperatives, as the chief guest of the day, further raised the significance of the occasion. During his visit to the Slow Food Uganda stand, Mr. Abitekaniza Johnson had the opportunity to gain deep insights into the remarkable work carried out by Slow Food Presidia, Earth Markets, Cooks Alliance, and Food Communities. This provided the minister with a deeper understanding of how these initiatives actively foster agroecological markets, thereby enhancing the livelihoods of small-scale farmers. Over 100 visitors had an opportunity to taste the flavours of Uganda’s Nyasaland Arabica Coffee.

During the engaging panel discussion, John Kiwagalo delved into the pivotal role played by Earth Markets in fostering agroecological markets. Earth Markets, as highlighted by Kiwagalo, serve as platforms for fostering innovation and implementing initiatives that prioritize the principles of sustainability and biodiversity protection. Kiwagalo’s insights shed light on the significance of Earth Markets in creating connections between producers and consumers, facilitating the exchange of knowledge and promoting agroecological practices for a more resilient food system.

Indigenous Food and Seed Fair

Slow Food Uganda was part of over 100 exhibitors who participated in the Annual Indigenous Food and Seed Fair that happened for 2 days, showcasing their commitment to promoting cultural and biological diversity. The event provided an excellent platform for Slow Food Uganda to exhibit their diverse range of initiatives, including exciting displays of the Slow Food Garden, Earth Market stalls, and seed banks, as well as highlighting the important work of the Cooks Alliance.

Dr. Paul Mwambu the Commissioner for Crop Inspection and Certification who represented the Minister of Agriculture, Animal Industry and Fisheries as the chief guest at the Indigenous Food and Seed Fair visited the Slow Food Uganda stand which further amplified the significance of the participation. During his visit, Slow Food Uganda emphasized the crucial role of supporting small-scale farmers in certifying their innovative practices. They stressed the need for policies that not only recognize and value the contributions of agroecological farmers but also provide them with the necessary support and resources to effectively utilize their innovations.

During the event, an array of indigenous seeds was showcased by dedicated farmers representing various Slow Food Communities. This exhibition not only provided a platform for farmers to display their valuable seed diversity but also facilitated seed exchanges among participants from different organizations. The collaborative spirit of the event allowed for the sharing of traditional seeds, ensuring their continued cultivation and protection.

Moreover, visitors were treated to a delightful gastronomic experience as members of the Cooks Alliance skilfully prepared a range of local dishes, showcasing the incredible diversity and flavours of the Uganda’s cuisine. From traditional delicacies to innovative culinary creations, the Cooks Alliance demonstrated the richness and versatility of local foods. Additionally, guests had the privilege of enjoying the renowned Nyasaland coffee, sourced from the Nyasaland Presidium, which further highlighted the exceptional quality and taste of Uganda’s coffee heritage.

The exhibition of indigenous seeds, food, artisanal materials, domesticated animals, poultry, clean energy technologies and locally made agroecological inputs coupled with the tasty offerings from the Cooks Alliance and the Nyasaland coffee, provided a memorable experience for visitors, fostering a deep appreciation for the cultural and culinary heritage of Uganda. This vibrant celebration of local food traditions and agricultural biodiversity showcased the vital role played by Slow Food Communities in promoting sustainable practices and preserving the unique flavours and traditions of Uganda.

In his opening remarks during the Food Fair, Edward Mukiibi, the president of Slow Food International and Vice Chairperson of PELUM Uganda emphasized the importance of local farmers’ initiatives in enhancing the protection of local food biodiversity. “Women, youth, indigenous peoples and men who are small scale farmers are the custodians of our biodiversity. These are the true people who are nourishing and feeding this country and no one should take this away from us.” Edward said. He added that biodiversity and culture are linked together and biological and cultural diversity is the foundation of every country’s food system.

Best Exhibitors’ Awards

Slow Food Uganda gained a well-deserved recognition by winning the prestigious award as the Best Exhibitor at the Annual Food and Seed Fair. This achievement did not only highlight Slow Food Uganda’s solid commitment to promoting biodiversity and supporting small-scale farmers but also underscored their significant contributions to fostering a more sustainable and inclusive food culture. Slow Food Uganda’s recognition as the best exhibitor in the Annual Food and Seed Fair serves as evidence to their significant impact in promoting sustainable food systems. The exceptional display at the fair captured the spirit of their mission, captivating visitors with a vibrant and diverse range of exhibits. The organization’s booth stood out through its thorough curation, showcasing indigenous seeds, traditional food varieties, and innovative farming practices. The passion and dedication of Slow Food Uganda members were clearly evident, as they shared their wealth of knowledge and engaged visitors in meaningful conversations about the importance of preserving local food heritage.

John Kiwagalo, Slow Food Uganda

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Globally, communities adapt Slow Food to local heritage and ecology, with involvement, education, and awareness enabling culturally sensitive practice.

Title:

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

On returning to traditional food methods

Risks include homogenization and loss of local foodways.

Title:

Content: Culture & Society

The Many Flavours Of Northeast

Like countless other stories of endangered culinary customs across the country, the traditional food, unique techniques, regional flavours and indigenous ingredients of the Northeast, too, need preserving.

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The Many Flavours Of Northeast

We were strolling through the streets of a village in Ri-Bhoi district of Meghalaya, about halfway between Guwahati and Shillong. It was mid-morning, and we hadn’t had a chance to grab a bite yet. Through the many lanes inside a weekly farmers’ bazaar, we came across a kong shop (‘kong’ is Khasi for elder sister), a small canteen run by Khasi women. You’ll find places like these all across Meghalaya. They’re usually makeshift with a few benches squeezed into a small area, a kettle at the counter serving you some hot ‘sha saw’ (red tea, served without milk), along a selection of local dishes you can pick from behind the glass shelves. A step into the shop and you immediately get an iconic whiff of fermented bamboo shoots and meaty broths.

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A typical breakfast in the Khasi region of Meghalaya is a pancake-like dish called putharo – made of rice, coconut and jaggery – and typically served with dohneiiong – a pork curry cooked with black sesame seeds. The sweetness from the rice and jaggery in putharo blends perfectly with the savouriness of the curry leaving a long-lasting, mouthwatering sensation on the tongue.

What an everyday meal for a Khasi home looks like is, however, very different from the food culture of the bustling city of Shillong, where much of the city is taken over by neat cafes, pubs and restaurants. It is only when one takes a tour in the maze of the mei-dominated (female elders) Iewduh market with its banana brokers, fresh fishmongers, honey hawkers, pickle peddlers, swine slaughterers, and tea traders that you get to witness the traditional food of Meghalaya.

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Experiment your palette by taking a seat at the kong shops serving local delicacies, flavoured with no artificial tastemakers, just black sesame, ginger, garlic, onions and chillis, often smoked and prepared with bamboo shoots or meat. Like countless other stories of endangered culinary customs across the country, the traditional food, unique techniques, regional flavours and indigenous ingredients of the Northeast, too, need preserving.

Northeast is home to a huge tribal population and each tribe boasts of a unique culture, customs and cuisines. When it comes to food, the flavours, spices and techniques vary from region to region – sometimes even house to house – acquired from a rich melange of traditional knowledge passed on by generations, through folklores and family recipes. Given their vast forest cover – among the richest botanical habitats of Asia – northeastern tribes naturally had exposure to a variety of plants and plant products, resulting in a self-sustainable lifestyle for thousands of years. Animal products, in addition to that, provided the protein that was missing in the greens.

The geographical condition of northeast is such that many regions are also not easily accessible. As a result, people have for generations been dependent on their surroundings and traditionally utilise the ingredients which are growing around them. Most of the techniques are thus designed for efficiency and have been around for a very long time, devoid of the influence of outside world. While the food preparations in Meghalaya may vary from those in Nagaland or Assam, it is the ingredients and techniques used that unite the region. One such technique that runs as a common thread between all the states in the northeastern region is fermentation.

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Fermentation has been a part of the northeastern culture for thousands of years. For a humid subtropical region with long monsoons, it was the only there was, the only way of food preservation for what would otherwise end up rotting. In the Khasi region of Meghalaya, one can find tungrymbai (fermented soybean chutney) and tungtap (fermented fish chutney) in almost every household. Similarly, in the Garo hills, fermented rice liquor called bitchi is an essential part of the culture. However, these indigenous techniques that have been present for years have, however, not managed to gain popularity outside the region.

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Pune-based chef Gayatri Desai, one of the organisers of a pop-up gastronomy event and ‘Hills on a Plate’ Festival in Shillong, says that while fermentation methods of the West and Japan – like sourdough and kombucha – have become popular, somewhere, the Indian techniques have stayed behind and there is a need to stir conversation about it.

Professor Jyoti Prakash Tamang, who is renowned for his expertise on the culinary traditions and practices unique to the region, says at the festival, “Fermented foods embody the wisdom of our ancestors, providing not only nourishment but also promoting health and well-being. Let us cherish and preserve these culinary treasures for future generations.”

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However, the question then becomes how we market traditional cuisine so that it does not become lost to the world. How does one then create a balance between the need to commodify and retaining its purity?

“There is an opportunity now with this relatively young economic potential of these (fermented) products found locally to be taken to the masses. There is a need to make these products protected before it is too late. Then we can go ahead and commodify. And it is also important to ask the people what they want to do and if they want to commodify the products,” says American scientist and fermentation expert Jason White.

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The food festival was in celebration of a reality TV show called ‘Hills on a Plate – Meghalaya’, an exploration of Meghalaya's variety of regional cuisines and its cultural tapestry. Produced by Rockski EMG and Meghalaya Tourism, the seven-episode series was filmed over a span of two years and is set to air on JioCinema in April.

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Without equity and access, Slow Food may exclude low-income communities.

The network spans Africa, Europe, and 60+ communities 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

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In Uganda, Earth Markets promote agroecology, strengthen local economies and biodiversity, and connect visitors with producers and regional foods; supporting local producers and attending Slow Food events offer practical, authentic experiences.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

Taitung, Taiwan, has advanced Slow Food for over a decade with an annual festival centered on local ingredients and sustainability.

Title:

Content: The Taitung Slow Food Festival, which has won the Gold Award for Good Design, will be held at the Huashan 1914 Cultural and Creative Park in Taipei at the end of the year, following the "Kids' Table" and "Fermented Table" in Taitung.
The slow food movement originated in Italy has been popular in the world for 30 years, and has taken root in Taitung for nine years. The “Taitung Slow Food Festival ” was jointly created by the stores, chefs, planning teams and the Taitung County Government.
The 13th Taitung Slow Food Festival will be held on December 4 and 5 from 11: 00 to 17: 00 in Taipei ’ s Huashan 1914 Cultural and Creative Park.
Taitung Slow Food Festival is based on local ingredients, food culture, food and agriculture issues. Each event presents the unique face of Taitung food with different themes. The event does not use disposable tableware. The store uses natural materials as food and environmental devices.
In October this year, Taitung Slow Food Festival won the Golden Award of Japan's Good Design Award, which is known as the Oriental Design Oscar.
The 30 restaurants participating in this event are selected from the previous Taitung Slow Food Festival, which will bring Ami pickled rice balls, Bunun millet rice with oil and popcorn, Paiwan millet rice dumplings, "Kanafu", Rukai blood sausage, Peinan elderly memory cuisine, etc. We offer a variety of slow food dishes, such as “Kokusai ”,“ Kokusai ”, “Kokusai ”,“ Kokusai ”, “Kokusai ”,“ Kokusai ”, “Kokusai ”,“ Kokusai ” and “Kokusai ”.
In addition to the food market, there is also the Taitung Food and Culture Exhibition, where you can experience the fascinating power of Taitung ’ s rice, fruits, wine and other products.
# Taitung # Taitung Slow Food Festival # Food Culture # Slow Food

What are the supporters of slow food movement advocating?

On returning to traditional food methods

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

To promote sustainable agricultural development

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

Which county in Taiwan has hosted Slow Food Festival?

Seek community-led events like Taitung’s award-winning festival that align with Slow Food principles.

Title:

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

On returning to traditional food methods

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

To promote sustainable agricultural development

Which county in Taiwan has hosted Slow Food Festival?

Chef Kim Hai-ying, Haeyoung Kim, and Chen Yaozhong champion Slow Food in Korea and Taiwan; Hualien County hosts Indigenous forums and expos linking cuisine to environment, climate, and public health while showcasing biodiversity and traditions.

Title:

Content: Local Local Focus
Taiwan 's Indigenous Slow Food Expo will be held in October, and the Taiwanese and Korean masters will warm up first.
The exhibition will showcase the achievements of Taiwanese aboriginal slow food cuisine.
(Photo by reporter Wang Zhaolin, below)
Reporting by reporter Wang Chao-lin / Hualien
The Hualien County Government will hold the first National Aboriginal Slow Food Expo in October this year, and is scheduled to invite members of the International Slow Food Organization and seven Slow Food organizations from across the country to participate in the event.
Since May, we have held slow food activities month by month. We hope that after the start of international slow food chefs, we will brew a series of amazing dishes and share the warmth of happiness with the public.
In order to create an interactive exchange of international Slow Food quality, Hualien County Government actively cooperates with the international community and will invite Chef Kim Hai-ying, representative of the North East Asian National Korean Slow Food Chefs Alliance, to visit Hualien from May 23 to 25, the Indigenous Peoples Administration said.
Chef Kim Hai-ying is one of the founders of the Korean Slow Food Organization and is a major player in the Korean food and beverage industry.
The founder of the Korean Slow Food Chefs Organization, Haeyoung Kim (left).
Chef Kim Hae Ying holds Korean, Western, Japanese and Chinese food licenses issued by the Korean government, as well as WSET (Wine Spirit Education Trust) Intermediate International Certification and AHLA Barista International Certification.
In addition to his passion and expertise in ingredients, he is also good at cooking teaching and menu development.
In recent years, he has been very effective in the design and shooting of food images, and is also well-known in Korean film and television circles.
Taiwanese slow food chef Chen Yaozhong.
According to the Indigenous Peoples Administration Office, this exchange will arrange for Chefs Kim Haiying and members of the Hualien Indigenous Chefs Alliance, and Chen Yaozhong, who is also the head of Taowung Yuri Spring, a master restaurant, to meet and exchange views, and lead the industry and the public to experience the ingredients gathered in the East Coast intertidal zone and combine the new ideas of Korean cuisine.
Through the wonderful food dialogue between the two sides, the highlight of Hualien Slow Food will be stimulated, and the opening of the Taiwan Aboriginal Slow Food Expo in October will be warmed up.
The Office of Indigenous Peoples Administration also pointed out that in order to implement the county ’ s indigenous slow food development strategy and deploy the slow food industry in the future, the county government first promoted the slow food industry in 2021.
It is a collection of aboriginal restaurant operators in this county, and it is classified as master, demonstration, and new.
A total of 14 companies were selected after judging by experts, scholars and members of the Slow Food Organization.
After the county government carefully counseled, accompanied and assisted the restaurant to improve the space facilities, it established a new standard for Hualien County Aboriginal slow food and beverage, and formed the "Hualien County Aboriginal Chef Alliance" to apply to the headquarters of the International Slow Food Organization in Italy.
In response to the domestic and foreign industrial environment and the social and economic development of the indigenous peoples in the county, the Indigenous Affairs Department emphasized the sustainability and link of the indigenous peoples' industrial development, so actively fought for the diversified industry 2.0 plan, and convened the local small farmers and chefs alliance to hold a field meeting to jointly discuss the design of the wild vegetable bag industry and Marketing.
In the future, the Wild Vegetable School and the Indigenous Tribal University will jointly provide related courses to continue to promote the special slow food in Hualien, and become a thriving indigenous industry in the local area.
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On returning to traditional food methods

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

Proponents include Aruna Tirkey, Ramon Uy Jr., Nazlina Binti Hussin, and Rowena Gonnay; exchanges like the Taitung Forum revived knowledge such as Kandeng millet preservation, and the Philippines offers Slow Food Travel linking visitors to producers and heritage ingredients.

Title:

Content: Local Local Focus
Taitung Slow Food is highly recognized by international guests
▲ International Slow Food representatives from Italy, the Philippines, India and Malaysia were invited to participate in the Taitung Slow Food Festival organized by the Taitung County Government. (Photo by reporter Yang Han-sheng)
Journalist Yang Han-sheng / reporting from Taitung
International Slow Food representatives from Italy, the Philippines, India and Malaysia were invited to attend the Taitung Slow Food International Forum, Taitung Slow Food Festival and Food Culture Exchange Workshop organized by the Taitung County Government. Studying together.
The Taitung County Government said that the seven international slow food representatives invited this time are all advocates who have been working hard on slow food for many years, including two representatives from the International Slow Food Headquarters in Italy: Andrea Amato, head of developing countries in the Department of International Affairs, Daniel Cruse, commissioner of Asia; Ramon Uy Jr., who is the Southeast Asia regional advisor of the International Slow Food Organization, also the Philippines Negros Island Co-founders: Nazlina Binti Hussin from Malaysia, founder and CEO of Nazlina Spice Station; Aruna Tirkey, founder of Oraon Slow Food in Jharkhand, India; and Rowena Gonnay and Laren Gonnay from the Philippines, both founders of Pasil Slow Food in the Philippines.
During the 5 days of carefully arranged activities and itineraries, the international Slow Food representatives not only went to the Kandeng Tribe in Haiduan Township to learn about the history of Bunun people preserving traditional millet, but also experienced traditional icibi in the Dalumak Tribe in Peinan Township, and cooked aboriginal cuisine from the Philippines and India in the tribe ’ s outdoor kitchen, as well as Laksa, Malaysia ’ s most classic tradition. The food community partners to communicate and improve.
Aruna Tirkey, from India, was very surprised to see the successful restoration of the traditional crop of the Gaiana workshop in Kandeng tribe, which is also the traditional crop of her hometown. Denial, representative of the International Slow Food Headquarters, said that Taiwan was the first overseas country he visited after joining Slow Food, and what he saw and heard will always remain in his heart.
At the same time, we also participated in the 2023 Taitung Slow Food Festival - Morning Table, allowing international guests to fully experience the Taitung breakfast culture presented in 43 booths, and perform traditional dishes from their hometowns during the Slow Food Festival.
On the eve of his return to China, Governor Rao Qingling specially invited international guests to a gourmet dance celebration in the form of Pakelang, a harvest or work ending.
During the evening banquet, Andrea Amato, representative of the International Slow Food Headquarters, believes that the results of Taitung Slow Food ’ s promotion for many years have been quite fruitful, and the local slow food community and festivals belonging to Taitung have been developed. The Taitung experience.
While Ramon Uy Jr from the Philippines, who is committed to promoting Slow Food Travel, and Rowena Gonnay, founder of Pasil Slow Food Organization in the Philippines, Lamen Gonnay, during their stay in Taitung, strongly felt the resonance of the Austronesian ethnic culture in food and values, and said that the first time to Taiwan, I was a bit upset, but I saw millet, glutinous betel nut trees, Rice wine, these are very similar to home, feel like home!
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On returning to traditional food methods

Chef Massimo Bottura champions the ethos and authored “Slow Food Fast Cars”.

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Content: Italian chefs open local fine casual restaurants
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There is a saying, how big the heart is, how big the world is, Italian Michelin three-star chef Massimo Bottura (Massimo Bottura) has stood on the world stage, and his passion and mind for food is even more unrestrained.
On March 25, he promoted Torno Subito, the newly opened Torno Subito in Dempsey Hills, and was interviewed by Lianhe Zaobao.
In partnership with Como Group, Bottura has made its first foray into Singapore to open a fine casual restaurant.
From cooking tips, expanding the restaurant business to cultivating talent, Bottura ’ s philosophy is different from that of celebrity chefs.
In recent years, international celebrity chefs have opened restaurants in Singapore, but Bottura is not in a hurry to get a piece of the pie.
Having been in Singapore from time to time since the 1980s, he has witnessed the development of catering for the past 40 years, and has not opened in Lion City until 2024 this year.
He said: “What we do now is mass catering, not a niche route.
You can enjoy pizza and all kinds of Italian food, many people think pizza and pasta is easy, in fact, if you do not understand pizza, you do not know how to appreciate food.
Tasty pizza, the key to yeast, also fermented by time, is a slow food. ” Pizza starts at $32 + +, pasta starts at $36 + +.
The restaurant Bottone di Parmigiana also represents the versatility of pasta, with dumplings such as containers filled with different fillings, which replay a thousand layers of eggplant with incense provola cheese sauce and datterino tomatoes.
A chef has to be influential in addition to cooking.
Famous chefs insist on the taste of Italian food, have a set of views on the operation of restaurants, take the business route, and do not forget to contribute to the community.
Bottura ’ s Italian restaurant, Osteria Francescana, has been a success, ranking first in the list of the “World ’ s 50 Best Restaurants ” in 2016 and 2018.
In addition to opening more than 10 restaurants in different countries, such as Gucci Osteria da Massimo Bottura, who works with famous Gucci, he founded Food for Soul, a non-profit organization that provides meals to needy people in Italy and the United States. In 2016, he and his wife, Lara Gilmore, founded Tortellante, another non-profit organization that pairs elderly and autistic youth to make pasta pasta together.
During the pandemic, people went out less, and he launched the cooking show “Kitchen Quarantine ” on Instagram, sharing with his wife and children how to make good use of limited ingredients or overnight meals.
The network program was very popular and received a Special Achievement Award at the 24th Webby Awards.
As he used to say: "Cooks don't just talk about recipes, they also have to make an impact."
At this stage, he is actively training young chefs, the chef of Torno Subito restaurant in Singapore, who used to work at the restaurant of the same name in Dubai, to open up new horizons.
"It's important for everyone in the restaurant, whether it's a dishwasher or a young chef making pasta, to work together," Bottura said.
In 2023, he and his wife completed a new book, Slow Food Fast Cars, documenting the slow lifestyle in the boutique hotel Casa Maria Luigia, which includes art, life and food.
The title of the book makes people curious, the original Bottura for slow food such as Italian brewing 25 years old vinegar, fermented years of cheese, etc., has a special love, but also love Italian sports cars Ferrari, Maserati and so on.
He said: "There is a saying in ancient Latin, festina lente, which means to rush slowly, which seems to be a contrast.
My thinking process can be slow, but act fast.
My wife and I are complementary, like when we started out as a community restaurant, she initially opposed it and made me think more, but I was clear about the goal and quickly put it into action.
Address: 26 Dempsey Road 01-02 S249686
Tel: 1800-3046688
Website: www.tornosubitosg.com
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