The slow food movement originated in Italy over 30 years ago to promote traditional food preparation and preserve local cuisine.

The movement was founded by Carlo Petrini in the 1980s to defend regional food traditions after a McDonald's opened in Rome.

The slow food movement has grown to have supporters in over 150 countries, promoting good, clean, and fair food.

The movement emphasizes preserving traditional food cultures while adapting to market demands.

The slow food movement promotes local, seasonal ingredients and traditional preparation methods.

The movement emphasizes community involvement and supporting local farmers and producers.

The slow food movement has been promoted globally by individuals like Aruna Tirkey and organizations like Nazlina Spice Station.

Taitung, Taiwan hosts the International Slow Food Forum and Taitung Slow Food Festival, promoting environmental protection and plastic reduction.

The slow food movement has been promoted in places like Azerbaijan, preserving traditional food cultures and supporting local producers and biodiversity.

The movement promotes sustainable tourism and local food, with "slow travel" reducing carbon footprint by 50-97.5%.

The slow food movement includes chefs, farmers, and activists promoting sustainable food systems and preserving traditional cultures.

The movement has a strong presence in countries like India, where initiatives promote local cuisine and preserve traditional food cultures.

The movement has promoted sustainable agriculture, as seen in Malawi's Phoka Cooperative with seven Slow Food Communities of coffee farmers.

The slow food movement faces challenges, including the high cost of sustainable food, making it inaccessible to many.

The slow food movement can promote inclusivity and equity, but must address accessibility and affordability issues.

The slow food movement originated in Italy over 30 years ago to promote traditional food preparation and preserve local cuisine.

Title:

Content: Taitung ’ s first ever International Slow Food Forum will be held on April 28!
International slow food representatives from Italy, the Philippines, India and Malaysia gathered at the Taitung County Government Hall to share the experience of slow food promotion around the world, and exchange and learn with local slow food practitioners in Taitung, making Taitung a new base for dialogue with the international slow food movement and linking up the southern island culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good quality, clean and fair ” comes from Italy, but it has grown up in Taitung with a rich variety of local features.
The Taitung County government specially invited seven international slow food activists and local slow food practitioners from Taitung County to exchange ideas on the eve of the first slow food festival this year, “from the festival to the day, from the traditional to the contemporary. ” The theme is to explore how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom in all corners of the world through the diverse participation of citizens and community power.
On the agenda, Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, first introduced the expansion of Slow Food from Italy to the world, and shared the classic Ark of Taste and Slow Food Presidia projects of the Slow Food movement.
In response to the International Year of Xiaomi 2023, Indian representative Aruna Tirkey will introduce the Xiaomi Kitchen in Jharkhand, India.
Nazlina Spice Station in Malaysia is an introduction to the local cuisine, starting from Laksa, to the preservation of Penang ’ s food culture.
Community power is also an important theme of this forum. The Gonnay couple from the Philippines and Ramon Uy Jr will discuss how the Slow Food movement can achieve the function of cultural inheritance and food farming education through community connection from family, community, organization, market, and tourism.
The local representative of Taitung, ibu istanda takiscibanan of the Bunun tribe, shared the history of restoring millet in the Kandeng tribe of Haiduan Township; Guo Lijin, CEO of Jinhetang, will talk about the experience and future vision of slow food in Taitung for ten years; and many Taitung slow food chefs and shop owners will join hands to show the strength of the cohesion in the local community.
Simultaneous real-time interpretation service is available, and people who are interested in promoting slow food are welcome to join us.
For details and registration, please go to
https: / / www.accupass.com / go / TTSlowFoodForum
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Taitung County Government Advertisements
# Slow Food # Taitung # International # Slow Food Movement # Italy

On returning to traditional food methods

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

When did Carlo Petrini launch the Slow Food Movement?

The movement was founded by Carlo Petrini in the 1980s to defend regional food traditions after a 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

On returning to traditional food methods

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?

Carlo Petrini
An Italian sociologist and activist

The slow food movement has grown to have supporters in over 150 countries, promoting good, clean, and fair food.

How many countries have members of Slow Food organization?

What are the supporters of slow food movement advocating?

The movement emphasizes preserving traditional food cultures while adapting to market demands.

Title:

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

On returning to traditional food methods

A movement promoting responsible use of marine resources.

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

To promote sustainable agricultural development

The slow food movement promotes local, seasonal ingredients and traditional preparation methods.

Title:

Content: Breaking The Industrial Cycle With Slow Food

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

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

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

Slow Food

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Share This:

Share on facebook
Share on twitter
Share on linkedin

What are the supporters of slow food movement advocating?

On returning to traditional food methods

The movement emphasizes community involvement and supporting local farmers and producers.

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

  • 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

The slow food movement has been promoted globally by individuals like Aruna Tirkey and organizations like Nazlina Spice Station.

Taitung, Taiwan hosts the International Slow Food Forum and Taitung Slow Food Festival, promoting environmental protection and plastic reduction.

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?

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

Which county in Taiwan has hosted Slow Food Festival?

The slow food movement has been promoted in places like Azerbaijan, preserving traditional food cultures and supporting local producers and biodiversity.

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. ”
Print Email

On returning to traditional food methods

The movement promotes sustainable tourism and local food, with "slow travel" reducing carbon footprint by 50-97.5%.

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?

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

To promote sustainable agricultural development

The slow food movement includes chefs, farmers, and activists promoting sustainable food systems and preserving traditional cultures.

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!
• Add Favorite Column
• Collection of articles
• Liang Shuyi
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!
► Let 's see the Great Law of Luck
I want to respond
You May Also Like
Unwrap yourself a joyful Season!
• Life
• DIVA
• Healthy and good life

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

The movement has a strong presence in countries like India, where initiatives promote local cuisine and preserve traditional food cultures.

On returning to traditional food methods

The movement has promoted sustainable agriculture, as seen in Malawi's Phoka Cooperative with seven Slow Food Communities of coffee farmers.

Title:

Content: Meeting Malawi’s Slow Food Coffee Communities

Malawi, a small country in Southeast Africa, is gaining recognition as an emerging player in the global coffee industry. Blessed with fertile soil, favorable climatic conditions and a rich agricultural heritage, Malawi has steadily established itself as a producer of high-quality coffee beans. Today the coffee industry plays a crucial role in the country’s economy, providing employment opportunities for thousands of farmers and contributing to foreign exchange earnings.

A bit of history

Coffee production in Malawi has a long history, dating back to the late 19th century, when it was introduced by missionaries.

From that moment on, for almost 200 years, coffee production spread across the country.  The 1980s and 1990s, however, saw a big drop in production due to wilt disease. As a result, partly due to the close proximity of Tanzania, also a major coffee producer, Malawian coffee struggled to be a cash crop for producers (common national cash crops are tobacco, tea, and macadamia nuts)1.

The Nyasaland variety, traditional in East Africa

Nyasaland, as Malawi was known under the British Empire, played an important role in the history of African coffee cultivation. The Nyasaland variety of Arabica, derived from the Typica strain introduced from Jamaica in 1870s, is considered to be one of the oldest Arabicas in Africa. Although it flourished initially in Nyasaland, it faced challenges when transplanted to Uganda in 1910, on account of the different climatic conditions. This setback led to the widespread cultivation of Robusta in Uganda. More recently, however, there has been a resurgence of Arabica production on the slopes of Mount Elgon (Uganda), where the Nyasaland variety, locally known as Bugisu, is highly valued by smallholders.

This new trend is epitomized by the “Mount Elgon Nyasaland Coffee Community,” based round a former Slow Food Presidium and recognized as a Slow Food Coffee Coalition Community.

Malawian coffee today

Today, the main coffee-growing regions in Malawi are located on the slopes of the country’s highlands, which offer ideal growing conditions. Here the combination of altitudes ranging from 900 to 1,800 meters above sea level and volcanic soil contributes to the unique flavor profile of Malawian coffee.

The coffee varieties cultivated in Malawi are predominantly Arabicas, known for their delicate flavor and aroma. Among the most commonly grown Arabica varieties are Catimor, Geisha, SL28, Agaro, Nyika and Bourbon. To ensure a high-quality product, these beans are handpicked by local farmers and only the ripest cherries are selected for processing. Here the washed coffee processing method predominates: it consists of the pulping of the cherries, fermentation and thorough washing to remove any mucilage before drying.

The Malawi government, along with various agricultural organizations, has actively supported the development of the coffee industry. Initiatives to improve infrastructure, provide technical assistance and promote sustainable farming practices have helped to enhance productivity and increase the overall competitiveness of Malawian coffee on the global market.

Slow Food Communities

With its commitment to quality, unique flavor profiles and the dedication of its coffee farmers, Malawi is establishing itself as a promising source of high-quality coffee.

Today, producers are mostly organized into cooperatives. One such is the Phoka Cooperative, located in Northern Malawi on the edge of the Nyika National Park: in 2021 it adhered to the Slow Food movement and split into several Slow Food Communities within the Slow Food Coffee Coalition. Currently, there are seven Slow Food Communities of coffee farmers, and neighboring farmers have also expressed their desire to be part of the network and set up more Slow Food Communities in the future.

The existing Communities are all to be found in the Rumphi district in the north of the country, where the cooperative headquarters are situated. They are:

  • Chakaka Coffee Growers;
  • Kajoni Coffee Growers;
  • Mantchewe-Nkhota-Mbulamaji Youth Coffee Growers;
  • Vungu Vungu Coffee Growers;
  • Nkhonthwa Coffee Growers;
  • Junju Coffee Growers;
  • Mphachi Coffee Growers.

They all grow Arabica coffee–especially the Geisha, Catimor and Nyika 129 varieties–which has been proven to be more resistant to diseases and does well at the higher altitudes of the Phoka area.

It is thanks to the work of these Communities and the strength of the network itself that the Coalition has been able to recognize the quality of Malawi’s unique coffee varieties and the importance of protecting them from the threats of industrialization and monocultures. By promoting agrobiodiversity and encouraging farmers to cultivate coffee in accordance with agroeconomic principles, the Slow Food Coffee Coalition is seeking to preserve the Malawian environment and safeguard the livelihoods of the farmers.

To achieve this, all the Communities took part in the FAO-sponsored project “Enhancing community resilience to climate change in mountain watersheds” under the Coffee Coalition umbrella, implementing agroforestry practices to increase resilience to climate change and natural disasters with improved land and forest management. Agroforestry and, in general, improved farm management are especially important in Malawi for solving problems such as water consumption in the fields.

One coffee, many challenges

Aside from coffee not being one of the country’s main cash crops, coffee growers in Malawi are still struggling to tackle a number of challenges, the first of which is the spread of pests and diseases.

We were told by Lowani Mfundawanga, Coffee field technical expert of the Phoka Cooperative that, “Farmers were using uncertified seeds gathered from under coffee trees already contaminated with CBD (coffee berry disease). For a long time, there were no certified seed producers and growers would re-use their seeds, even if they had been attacked by diseases. This led to the proliferation of unhealthy plants and consequently reduced yield.

To solve these problems, we are planning to train coffee seed producers in possession of disease-resistant seeds to sell them as certified seeds. The disease-resistant seeds are those of the Nyika129 and Gesha coffee varieties.”

The second most common challenge is that of agricultural practices. “Agroforestry practices promise a bright future for our farmers since they will help reduce climate change,” says Lowani, implying that cultivating coffee in an agroforestry system (intercropping coffee plants, shade trees, fruit trees and bushes) also contributes to pest control, land management and food security. And he adds that farmers  are happy to perform such practices. At this point, producers are training each other on the basis of what they have learned implementing the agroforestry management project.

The various challenges also include logistical issues connected with the transport of coffee from production centers to major cities. On top of that, the machinery used in processing centers is outdated and inefficient, which translates into tiresome labor and lower quality. It is crucial for cooperatives to replace this old machinery with modern processing equipment to enhance the quality of their coffee. The main obstacle, however,  is financial constraints. The price of coffee is subject to stock market fluctuations, making for inconsistent trading over time. This unpredictability poses significant challenges for cooperatives and producers alike, making it difficult to allocate resources effectively and maintain a consistent level of quality in coffee production.

“Participation in the Slow Food Coffee Coalition was very important for the Communities,” says Manvester Ackson, Slow Food Coordinator in Malawi, “because it helped create a direct link with buyers. This way, producers are able to set prices directly, without having to succumb to the stock market. Producers don’t have a stable market for their coffee, so insofar as it allows them to forge direct links, for them the Coffee Coalition is a very important marketing opportunity.”

The Communities embraced the Slow Food Coffee Coalition and are now taking the actions necessary to implement the Participatory Guarantee System, designed to certify that their coffee is good, clean and fair, and give them added value in the eyes of potential buyers.

Being part of the Slow Food Coffee Coalition brings the Communities into a network in which knowledge, expertise and experiences are shared, and collaboration among the parties enhanced.

In Malawi, the coffee season has only just begun. So let’s look forward to drinking the Communities’ excellent coffee, thereby supporting farmers as they create more climate-resistant landscapes.

Stay up to date on where and when the coffee from the Coalition will be available by joining the network here!

By signing the Manifesto, you’ll receive the SFCC newsletter with stories, news and tips directly in your inbox every month.

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

How many Slow Food Communities of coffee farmers are there in Malawi?

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

The slow food movement faces challenges, including the high cost of sustainable food, making it inaccessible to many.

Title:

Content: Skip to main content Skip to navigation
Interview

‘How is it sustainable if only 1% can afford your food?’: the man on a quest to change farming

Chris Newman, founder of Virginia-based Sylvanaqua Farms, on why feeding people needs to be at the heart of sustainable farming

Supported by
About this content
Wed 25 Aug 2021 01.00 EDT

Chris Newman, 38, and his wife, Annie, 35, always planned to retire with a farm. But after a health scare in 2013, the couple left their jobs as a software engineer and art gallery director to found Sylvanaqua Farms, a 120-acre operation in northern Virginia that produces pasture-raised chicken, eggs and pork and grass-fed beef.

Newman has gained a sizable following online for his writing and advocacy, which focuses on producing food in ways that don’t exploit people or the environment.

Scaling up Sylvanaqua’s operations is more important than achieving perfection, said Newman. “Our goal on our farm is to responsibly produce as much food as we possibly can and just get it into as many mouths as possible, making sure that what we produce isn’t just accessible to the upper crust.”

To meet that goal, Sylvanaqua has pledged to donate half its harvest to food aid organizations throughout the Chesapeake region, as part of a mutual aid program focused on people who ordinarily can’t afford high-quality meat and produce.

Newman, who is Black and an enrolled member of the Choptico Band of Piscataway Indians, spoke with the Guardian about racism in the farm-to-table movement, how indigenous practices influence the way he farms and why, ultimately, feeding people needs to be at the heart of sustainable farming.

What was the transition like when when you and your wife left your jobs to start the farm?

It was awful. Basically, the transition to farming was us moving to Charlottesville, buying a bunch of chickens, buying a few pigs, and then getting this really rude awakening. There’s a lot of literature out there talking about how regular people can farm. It’s this shtick that if you work hard enough and you go direct-to-consumer and you’re creative, then you’ll be able to make it – but also they forget to tell you that they inherited a $5m estate. Everything that’s in the popular culture about these things is basically marketing.

What kind of farming practices has Sylvanaqua adopted?

If you were to come here, you would find a ranch that was overwhelmingly forest – some of it grass. You’d find us doing rotational grazing with our cattle. You’d see our pigs in the forest. You would find we have no chemical fertilizers because we range our poultry across the grass so that we don’t have to import any fertilizer.

Our egg-laying chickens follow behind our cows in order to keep the fly populations down. Our hens will see a dried cowpat and they’ll scratch it open and eat larvae out of it before they’re able to hatch. That keeps our pinkeye issues down with our cattle. It keeps our costs down and keeps our animals happier without us having to resort to chemicals, medications, vets and things that traumatize animals.

And it’s not just about the ecology. When we talk about sustainability, people are almost always talking about the stuff like no till, no sprays, no GMO. It’s all technical stuff about what you do to the land, but somehow there’s no sustainability criteria in terms of people.

How is your farm really sustainable if only 1% of people can afford your food? We are actively trying to figure out how to connect the dots between what we do here and the people who’ve been left behind by the farm-to-table movement. Without that mass participation, then all we’re really doing is creating castles in the sky.

How does your Black and indigenous heritage factor into how you farm?

I’m not focused on owning land. I think that’s actually one of the big ways that my indigenous heritage expresses itself in the way we do business – I’m not looking to own or accumulate. I just want access to that land in order to feed people, because for us, that’s the point of landscape – to sustain people.

The rest of it is probably a bunch of weird neuroses around farming and agriculture, because people of color, especially Black people, ran away from farms for a reason. We were chased away at gunpoint, basically. My maternal grandfather, who was the last farmer in my family, was determined that none of his kids would be farmers, even though he was very successful at it. He had people paint swastikas on his tractors.

With all the issues that permeate the sustainable food movement, how have you done things differently to not replicate those issues?

Going after scale has turned me into a kind of a black sheep for the movement because sustainable farming is supposed to be all about being small. It’s supposed to be about not integrating because there’s this idea that anything that JBS or Smithfield or Cargill does, we must not do.

We’ve been at this farm-to-table movement, “let’s revolutionize the way we do agriculture” thing for the better part of 50 years now and where are we?

If we’re about feeding everybody in this country and ultimately in this world – in a way that arrests climate change and fundamentally changes our economic and spiritual and physical relationship to food – we have to be a little tougher. We can’t be so self-congratulatory.

How should farmers think about climate resilience?

The deeply unsatisfying answer that I give people about this is that I don’t think there’s anything that an individual farm can really do to affect climate change. The problem with agriculture, as it relates to climate, is that we’re producing way more food than we need.

Farmers are being bankrolled by public money to grow stuff that nobody wants, especially corn. We grow lots of food, but we end up just throwing most of it away or funneling it through livestock that don’t really even need it to grow. We’re outrageously inefficient with it.

The ultimate thing that we do that creates a climate-friendly model is knowing why we’re producing food, who we’re producing it for, and making sure it gets to them. That’s what fundamentally matters – it’s not about technology, it’s not about techniques, it’s about people.

The slow food movement can promote inclusivity and equity, but must address accessibility and affordability issues.

Title:

Content: General Supervision
Elham Aboul Fath
Editor-in-Chief
Thank you for your patience.
General Supervision
Elham Aboul Fath
Editor-in-Chief
Thank you for your patience.
Environment Minister: Climate change has affected Egypt ’ s cotton crop
And people have to go back to low-carbon foods.
Minister of Environment:
• Food waste should be used and used optimally
• 2022 and 2023 witnessed a major crisis in food security and energy
• The need to rely on people and get used to using low-carbon foods
How current food systems are not sustainable contributes to climate change
• Egypt exploited agricultural waste projects and relied on them as fertilizers used in agriculture
Dr. Yasmin Fouad, Minister of Environment, Ministerial Coordinator and Climate Conference Envoy, participated in a session entitled "Food Systems and Agriculture in the Transition from COP27 to COP28" held within the "Transformation of Food Systems" Forum, which is being held on the sidelines of the World Government Summit 2023 in Dubai.
The way current food systems are not sustainable, contributing to climate change, causing deforestation and land degradation, rising pollution rates and increasing pressure on already scarce resources, also causing social and economic impacts with increased inequality when it comes to access and affordability, prompting us to work on solutions to transform such systems to become more sustainable, productive and equitable.
The Minister of Environment added that this transformation is facing many challenges, which requires the mobilization of the international community to support such a transformation to implement sustainable practices, taking into account the global challenges and increasing the number of people who need nutritious, diverse and appropriate food.
Food security
In the midst of all this, there was a challenge to put the issue of climate change on the international agenda, and we succeeded in this through the Climate Conference, pointing out the importance of adopting human and habitual use of low-carbon foods and work to change the habits used in relying on high-carbon foods and good handling and utilization of food waste.
Climate change
The Minister added that there are many global initiatives that promote sustainable agriculture, such as the Food and Agriculture for Sustainable Transformation Initiative or the FAST initiative, with the ambitious goal of “implementing concrete actions that will improve the quantity and quality of climate finance contributions to transform agriculture and food systems by 2030, to support adaptation and maintain a 1.5 ° path while supporting food and economic security. ” To unlock the full potential and needs of more sustainable agri-food systems. ”
The Minister of Environment explained that the agriculture initiative allows farmers to access land, capital and sustainable financing that helps them face climate change, pointing to the effects of climate change and water shortage on an important crop for Egypt, which is Egyptian cotton, which is famous for its cultivation, which prompted Egypt to implement a project in Upper Egypt to grow cotton and weave, which links agriculture and industry. On her.
The minister stressed the importance of raising environmental awareness of the initiatives of agriculture Fast and waste and attention to this for school and university students and increase their awareness of the issues of desertification, climate change and biological diversity, to build a generation capable of facing climate change.
During the session, the Minister of Environment pointed to the great relationship between water, food and energy, all of which are basic needs when addressing the issue of transforming food systems because raising awareness in consumption helps to save resources and contributes to improving food production, pointing out that Egypt has been interested in linking these issues through the NWFE program, which linked energy, water and food. This integration has contributed to job creation and a balance between mitigation and adaptation programs and the use of new technologies.
COP27 has given great attention to agriculture by establishing a four-year joint action in Sharm el-Sheikh on the implementation of climate action on agriculture and food security, including the implementation of the outcomes of the Coronivia Joint Action, which supports the agriculture sector in adapting to and mitigating climate change.
Among the objectives of the joint work is to “provide support and technical advice to Parties, constituted bodies and operating entities of the financial mechanism on climate action to address issues related to agriculture and food security, ” referring to the latest IPCC report, which states that“ agricultural production has been negatively affected by climate change.
“Affected by rising temperatures, the intensity and duration of heatwaves, future droughts and floods also pose a significant risk to food security, agriculture and the impacts will be more severe for countries and communities already suffering from food insecurity. ”
She drew dr.
As we move from COP27 to COP28, we must maintain the link between agriculture and adaptation, and promote agricultural adaptation actions to improve productivity and increase food security, which is one of the key elements under the GAP ’ s Glasgow – Sharm el-Sheikh work programme, stressing the need to address adaptation measures and support developing countries with adaptation projects that increase food security in these countries. extreme climate.