The slow food movement originated in Italy over 30 years ago, with the goal of promoting traditional food preparation methods and preserving local food cultures.

The movement was founded by Carlo Petrini in the 1980s, with the aim of defending regional food traditions and promoting a more sustainable and equitable food system.

The slow food movement has three main tenets: "good quality, clean and fair", which emphasize the importance of using high-quality, locally sourced ingredients, minimizing environmental impact, and promoting fair labor practices.

Today, the slow food movement has supporters in over 150 countries, and has become a global network of individuals and organizations working to promote sustainable food systems and preserve local food cultures.

The movement has been successful in promoting sustainable food systems and preserving local food cultures in non-Western countries, such as Uganda, where Slow Food Uganda has been working to promote traditional food cultures and biodiversity.

Slow Food Uganda has been participating in events such as the Agroecology Week of Action, which aims to raise awareness for sustainable food systems and promote agroecological practices.

In India, the slow food movement has been promoted through events such as the Night of Ideas, which brings together thinkers and chefs to discuss food and sustainability.

The slow food movement has also been successful in promoting sustainable food systems and preserving local food cultures in countries such as Azerbaijan, where the Azerbaijan Tourism Board has partnered with Slow Food to preserve local food cultures and promote environmentally friendly tourism experiences.

To sample the best slow food cuisine, one could visit places such as Taitung, which hosts an annual slow food festival featuring traditional breakfasts from India and the Philippines.

Another option would be to visit Hualien County, which promotes slow food locally with "high-quality", "clean" and "fair" principles, and has participated in global slow food conferences such as the Terra Madre Salone del Gusto.

The slow food movement has a number of current proponents worldwide, including Andrea Amato, who heads International Slow Food's developing countries department, and Aruna Tirkey, who founded Oraon Slow Food in Jharkhand, India.

Overall, the slow food movement has been successful in promoting sustainable food systems and preserving local food cultures, and has the potential to be scaled up to address the needs of diverse local communities and food systems in non-Western countries.

The movement's focus on good quality, clean, and fair food has been recognized globally, with events such as the Terra Madre Salone del Gusto, a global slow food conference, and the Taitung Slow Food Festival, which has won Japan's Good Design Award.

The slow food movement has also been promoted in other regions, including Taiwan, where the Taitung County government has been promoting slow food for over 10 years, and the Hualien County government has been promoting slow food with "high-quality", "clean" and "fair" principles.

In addition, the slow food movement has been successful in promoting sustainable food systems and preserving local food cultures in countries such as Malaysia, where Nazlina Spice Station preserves local cuisine, and the Philippines, where a couple has been promoting cultural inheritance through community-based slow food initiatives.

The slow food movement has also been recognized and supported by international organizations, such as the EU, which has funded projects to promote local food cultures and traditions, and the International Slow Food Organization, which has provided support to communities affected by conflict, such as in Ukraine.

Overall, the slow food movement is a global initiative that aims to promote sustainable food systems, preserve local food cultures, and support local communities, with a focus on good quality, clean, and fair food.

The slow food movement originated in Italy over 30 years ago, with the goal of promoting traditional food preparation methods and preserving local food cultures.

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, with the aim of defending regional food traditions and promoting a more sustainable and equitable food system.

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 are the supporters of slow food movement advocating?

On returning to traditional food methods

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

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 three main tenets: "good quality, clean and fair", which emphasize the importance of using high-quality, locally sourced ingredients, minimizing environmental impact, and promoting fair labor practices.

What are the supporters of slow food movement advocating?

Today, the slow food movement has supporters in over 150 countries, and has become a global network of individuals and organizations working to promote sustainable food systems and preserve local food cultures.

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?

What are the supporters of slow food movement advocating?

On returning to traditional food methods

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

The movement has been successful in promoting sustainable food systems and preserving local food cultures in non-Western countries, such as Uganda, where Slow Food Uganda has been working to promote traditional food cultures and biodiversity.

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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On returning to traditional food methods

Slow Food Uganda has been participating in events such as the Agroecology Week of Action, which aims to raise awareness for sustainable food systems and promote agroecological practices.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

In India, the slow food movement has been promoted through events such as the Night of Ideas, which brings together thinkers and chefs to discuss food and sustainability.

Title:

Content: A night of chefs, ideas, and much food for thought in Delhi

The food we consume involves questions of diversity, heritage, gastronomy, and politics. It also raises the all-important questions of equity, sustainability, and security.

Published: 01st March 2023 09:48 AM  |   Last Updated: 01st March 2023 09:48 AM   |  A+A-

Express News Service

The food we consume involves questions of diversity, heritage, gastronomy, and politics. It also raises the all-important questions of equity, sustainability, and security. Behind the food we consume lies our food production systems and the people involved in it. How can our food production systems be more sustainable? How to find the right balance between sustainability and security? How can we, as consumers of food, make the food chain more robust and fairer? Do we need to produce more or better? We believe these questions should not be restricted to experts but involve every citizen.

France and India share the same culture of vibrant debate. We also share the same commitment of finding creative solutions to the world’s most pressing challenges. During the event titled 'A Night of Chefs & Ideas', happening at Sunder Nursery in Delhi at 6pm today, thinkers and chefs will discuss these aspects of food. The event will focus on the fundamental world of food in all its dimensions. Food production and consumption are fundamental to human life. From food is derived pleasure but also nutritive qualities that are essential for our bodies to function properly.

Debate and dialogue are the mainstays of open, democratic, robust societies. Sharing ideas and diverse viewpoints can invigorate, transform, build bridges and help find solutions to the most intractable problems. This is the ideal we are committed to bringing forward with India to build together a more just, green, and peaceful world.

True to its culture, France started the Night of Ideas initiative worldwide in 2016, the inaugural edition being held in Paris. From a landmark evening that invited foremost French and international thinkers to come together to discuss the major issues of our time, the Night of Ideas has grown to become a prestigious fixture on the international calendar. Last year, France organised it in 200 cities across five continents, stretching from Paris to New York, Fiji Islands to New Zealand, Seoul to Shanghai, New Mexico to Tokyo.

The 2022 India edition was held at the iconic Open Hand Monument in Chandigarh, where panelists from all walks of life discussed themes related to living together and building new solidarities. In 2023, seven Indian cities are coming on board to organise their own Night of Ideas under the banner “More?”, which is this edition’s worldwide theme. In Delhi, Jaipur, Chennai, Varanasi, Chandigarh, Pune, and Ahmedabad, the events will talk about issues as diverse as our relationship to images in today’s world, the obsession with the self, and the rise of social media, and how the personal has become central in literature in a panel in Jaipur featuring French writer Annie Ernaux, the 2022 Nobel Laureate in Literature.

Today’s Delhi event will be unique in the sense that the guests would be served Indian countryside food, curated by a French chef. What better way to know the story of food than to savour it, while discussing it in all seriousness.

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What are the supporters of slow food movement advocating?

On returning to traditional food methods

The slow food movement has also been successful in promoting sustainable food systems and preserving local food cultures in countries such as Azerbaijan, where the Azerbaijan Tourism Board has partnered with Slow Food to preserve local food cultures and promote environmentally friendly tourism experiences.

Title:

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

What are the supporters of slow food movement advocating?

On returning to traditional food methods

To sample the best slow food cuisine, one could visit places such as Taitung, which hosts an annual slow food festival featuring traditional breakfasts from India and the Philippines.

Title:

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

What are the supporters of slow food movement advocating?

On returning to traditional food methods

Which county in Taiwan has hosted Slow Food Festival?

Another option would be to visit Hualien County, which promotes slow food locally with "high-quality", "clean" and "fair" principles, and has participated in global slow food conferences such as the Terra Madre Salone del Gusto.

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?

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

The slow food movement has a number of current proponents worldwide, including Andrea Amato, who heads International Slow Food's developing countries department, and Aruna Tirkey, who founded Oraon Slow Food in Jharkhand, India.

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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How many countries have members of Slow Food organization?

Overall, the slow food movement has been successful in promoting sustainable food systems and preserving local food cultures, and has the potential to be scaled up to address the needs of diverse local communities and food systems in non-Western countries.

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's focus on good quality, clean, and fair food has been recognized globally, with events such as the Terra Madre Salone del Gusto, a global slow food conference, and the Taitung Slow Food Festival, which has won Japan's Good Design Award.

What are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

Which county in Taiwan has hosted Slow Food Festival?

The slow food movement has also been promoted in other regions, including Taiwan, where the Taitung County government has been promoting slow food for over 10 years, and the Hualien County government has been promoting slow food with "high-quality", "clean" and "fair" principles.

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

Which county in Taiwan has hosted Slow Food Festival?

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

Which county in Taiwan has hosted Slow Food Festival?

In addition, the slow food movement has been successful in promoting sustainable food systems and preserving local food cultures in countries such as Malaysia, where Nazlina Spice Station preserves local cuisine, and the Philippines, where a couple has been promoting cultural inheritance through community-based slow food initiatives.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What are the supporters of slow food movement advocating?

On returning to traditional food methods

The slow food movement has also been recognized and supported by international organizations, such as the EU, which has funded projects to promote local food cultures and traditions, and the International Slow Food Organization, which has provided support to communities affected by conflict, such as 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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On returning to traditional food methods

On returning to traditional food methods

Overall, the slow food movement is a global initiative that aims to promote sustainable food systems, preserve local food cultures, and support local communities, with a focus on good quality, clean, and fair food.

What are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

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 are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

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 are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

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

To promote sustainable agricultural development