The slow food movement originated in Italy over 30 years ago, focusing on local food and environmental protection.

The movement was founded by Carlo Petrini to defend regional food traditions and promote sustainable food systems.

The slow food movement emphasizes good, clean, and fair food, with over 100,000 members in more than 150 countries.

The movement promotes inclusivity and equity through initiatives like the Healthy Food for Denver Kids Commission, which annually distributes $12-16 million for food access and education.

The movement promotes cultural heritage, species, and local terroir.

One can visit accredited Slow Food destinations like Taitung, Hualien, or Causeway Coast and Glens to sample the best slow food cuisine.

The slow food movement has been adapted in different cultural contexts, such as Hakka cuisine's "Slow Fast-Food" concept.

The movement is also promoted by organizations like Slow Food, which supports quality-focused small businesses and sustainable wineries.

The slow food movement can promote local and traditional food systems while addressing cultural concerns through education and mutual respect.

The movement emphasizes seasonality, locality, and tradition to build sustainable communities through local food systems.

The slow food movement has a global presence, with events like the International Slow Food Forum and Earth Markets that support agroecological practices and local economies.

The movement includes chefs, farmers, and activists like Chef Orkhan Makhtarov, who promote sustainable food systems using locally grown products.

The slow food movement aligns with the United Nations' Sustainable Development Goals and promotes sustainable agriculture and preserves traditional food culture.

The slow food movement originated in Italy over 30 years ago, focusing on local food and environmental protection.

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

What are the supporters of slow food movement advocating?

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 to defend regional food traditions and promote sustainable food systems.

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?

Who is founder of the Slow Food Movement?

Carlo Petrini
An Italian sociologist and activist

The slow food movement emphasizes good, clean, and fair food, with over 100,000 members in more than 150 countries.

Title:

Content: Breaking The Industrial Cycle With Slow Food

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

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

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

Slow Food

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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How many countries have members of Slow Food organization?

How many members does the Slow Food Movement have globally?

What are the supporters of slow food movement advocating?

Enjoyment of good food
Conscious consumption

The movement promotes inclusivity and equity through initiatives like the Healthy Food for Denver Kids Commission, which annually distributes $12-16 million for food access and education.

Title:

Content: Food News

Healthy Food for Denver Kids Commission Seeks Two New Members

The GrowHaus is one organization that receives funding through HFDK. The GrowHaus
In Colorado, one in nine children faces hunger, and nearly half of households receiving SNAP benefits have children, according to Feeding America. In 2018, a group of passionate citizens decided to address this dire statistic head-on. Through grassroots campaigning and door-to-door canvassing, they got a measure on the November 2018 ballot to establish a fund for healthy food access and food education for low-income, underserved Denver youth.

Ordinance 302 passed with 59 percent of the vote. It increased sales and use tax within the City and County of Denver by 0.08 percent for ten years and established the Healthy Food for Denver Kids (HFDK) Commission, which is responsible for distributing $12 to $16 million received annually to nonprofits, public schools and city agencies. Its mission is to financially support any organization that serves its vision: to ensure that “all Denver kids have reliable access to nutritious and culturally diverse food and food education that helps them grow, learn, and thrive for life.”

The thirteen-person HFDK commission is made up of three members of the mayor's cabinet, two members of Denver City Council, four residents, and four representatives of citywide organizations engaged in food-related activities. The last two categories are volunteer-citizens with experience or interest in having a vote in where Denver taxpayer money would be most effective in improving healthy food access for the city's youth.

As of April 26, the application to fill two seats — one resident and one representative of citywide organizations engaged in food-related activities — is open. Members will need to attend a monthly meeting as well as join at least one of the multiple working groups devoted to funding, evaluation, governance, etc. However, the core responsibility will be to review grant applications and recommend organizations for funding using a variety of data-driven criteria.

“We’re looking for the proposed programming [to be] community-informed. Is there evidence that the community wants, needs, has requested the type of programming the organization is proposing?” explains Lauren Howe, HFDK program administrator. Additional considerations include “How many young people do they propose to reach through this program? What is the actual program itself? Is it taking place in a school, in a nonprofit setting, on a farm? Are you doing education with classes or are you distributing food boxes or like a school food pantry?" Howe adds.
click to enlarge
Slow Food Denver, which aims to promote a sustainable, local and ethical food culture, also receives HFDK funding.
Slow Food Denver
She also emphasizes that the commission evaluates equality and equity considerations, looking at geographic reach, race and ethnicity or targeted groups, language and cultural inclusivity and more. To ensure fairness and objectivity, the commission works with a third-party firm to collect and analyze data, and spends a significant portion of effort training both new and existing members on evaluation methodology and technique.

Evaluation is taken seriously, as HFDK is in charge of some serious funding. The average annual grant is $250,000 to $300,000 and has been used to provide healthy meals and snacks, stock school food pantries, support mobile food markets and hire promotoras (Latino community members who are trained to provide basic health education to their neighborhood without being professional medical workers).

According to its 2022 Impact Summary, HFDK has awarded $37 million to 92 organizations, resulting in 13.3 million meals provided to youth and their families and reaching an estimated 130,000 kids since 2020. Some of the organizations that have been supported include Frontline Farming, Boys and Girls Club, the GrowHaus and Slow Food Denver.

“We provided Denver Public Schools Career Connect, their college success office, to retrofit a classroom at the Bruce Randolph School and turn it into a hydroponic farm," Howe says of one of her favorite accomplishments. The farm opened last April, and now DPS is in the process of launching its first urban agriculture career and technical education pathway for high school students.”

Howe adds, “Since we started back in 2020, we have funded close to 250 youth jobs or internships or apprenticeships related to food system work that could be like paying teens to work in community gardens or urban farms."

If selected, applicants would start in August and serve a three-year term helping HFDK with its mission. Applicants need to either work or live in the City of Denver, and it is preferred that they have knowledge in food systems, gardening, youth development and/or nonprofit grant processes.

“But also, I think that lived experience is really just as important in this process. So, for example, if someone has personally experienced hunger or food insecurity, is a person of color, maybe they’re an immigrant or refugee, we’re really looking for diverse community members that can bring different perspectives,” says Howe.

Additionally, Howe specifically called out two gaps the commission currently has in membership: ”We’re also really looking for the voice of younger folks, so people ages 18 to 25. We don’t currently have anyone in that younger age group represented…[and] currently we don’t have any members from City Council District 1 or 4,” she notes.

The application, which is available online, will be open through Wednesday, May 17.
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Helen Xu is a freelance writer living in Littleton with her beloved senior Russian Blue cat who answers to Thomas or "handsome sir." Her favorite stories to write are either about food and dining, where there's an unexpected, surprising twist in what may initially seem mundane and boring, or being able to fold in data-driven quantitative analysis.

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The movement promotes cultural heritage, species, and local terroir.

Title:

Content: Writers' Column
(Wang Wang-wang)
century
A Century of Art and Culture: Memories of the Central Market / Wen Wang-wang
"Ming Pao article" diet movement ", refers to the encouragement of people to eat their own land production and made food, think that this than imported food is more beneficial to the body, you are what you eat, and later" body "extended to a concept of maintaining local terroir, species, culture.
The body and the land cannot be separated, because in what environment you live, you will become who you are, and at the same time, the environment will change because of your existence.
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One can visit accredited Slow Food destinations like Taitung, Hualien, or Causeway Coast and Glens to sample the best slow food cuisine.

Title:

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

What is  the first accredited Slow Food destination in Northern Ireland?

Which county in Taiwan has hosted Slow Food Festival?

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

What are the supporters of slow food movement advocating?

What is  the first accredited Slow Food destination in Northern Ireland?

Which county in Taiwan has hosted Slow Food Festival?

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

What are the supporters of slow food movement advocating?

What is  the first accredited Slow Food destination in Northern Ireland?

Which county in Taiwan has hosted Slow Food Festival?

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

The slow food movement has been adapted in different cultural contexts, such as Hakka cuisine's "Slow Fast-Food" concept.

Title:

Content: Hakka Committee Chairman Yang Changzhen explains Slow Fast-Food! Celebrity chef talks spark a new spark of delicacy
▲ Yang Changzhen (third from right), chairman of the Hakka Committee, and the five professional judges of the 2022 Hakka Fry National Competition, left, Wan Chun, Chen Yonghua, Jiang Zhencheng, Qiu Baolang and He Shunkai, chatted about how to promote Hakka dishes full of characteristics after the competition.
(Photo by reporter Huang Ke-hsiang, reproduced below from the video)
Consumption Center / General Report
There are many ethnic groups in Taiwan, and they have developed different food cultures with different characteristics. Among them, Hakka dishes that emphasize oil and salty fragrances are also facing new challenges in the changing times. Yang Changzhen, chairman of the Hakka Committee, said that in order to lead the new generation of Hakka MIXI, in addition to participating in the food exhibition and organizing the Hakka small stir-fry national competition, so that the general public can participate and close to the Hakka cuisine. The new concept of ow Fast-Food Hakka cuisine combines “Slow ”, which represents slow eating in the local area, and“ Fast-Food ”, which is the language and eating style of the younger generation, in an attempt to impact the delicious spark of the new era with a slow and fast collision.
Yang Changzhen, Chairman of the Hakka Committee, was awarded two Michelin stars (Chiang Chen-cheng, International Chef of the Hakka Men ’ s Banquet, Qiu Paolang, World Chefs Association (WACS) International Jury – Siyuan Chun, 2019, 2020 and 2021) for three consecutive years. Chef Ho Shun-kai and Chef Chen Yung-hua, who won a Michelin Star Award in 2021, hosted a Hakka food feast to talk about the tradition and future of Hakka cuisine.
Yang Chang-chen, chairman of the Hakka Committee, recalls the taste of his childhood, and the family always began to work in the fields in the early morning. The breakfast was simple, and the home-grown cabbage was stained with orange sauce, which was fresh, sweet and nutritious. The most familiar home-cooked dish is also his "Hakka diet DNA."
“Today, most people ’ s impression of Hakka cuisine is that they want to go to the restaurant to eat exquisite dishes such as pork, ginger and sausage, but in fact, orange sauce can also be turned into jam on toast, and Hakka stir-fry can also become an ingredient on pizza, and“ Slow Fast-Food ” finds a point of reflection for Hakka food culture. ”
International chef Jiang Zhencheng believes that “Slow Fast-Food ” has two important concepts, one is to pay attention to the local culture, understand that Hakka cuisine and the fast food of the young generation have always existed in the daily life of the public. On the other hand, he advocates that contemporary Hakka cuisine should be closer to the land.“ Like the taste of Hakka fried, can only be eaten in a restaurant? ” "Hakka men 's banquet chef Qiu Pao-lang agrees, saying that Hakka stir-fry has become a food culture symbol, or a taste familiar to many people, such as plum kebabs, can be eaten in a more grounded place," such as convenience store triangles, hamburgers, or single-person fire. It can be made with Hakka traditional dishes, so that young people can eat them whenever they want, and the prices are more approachable. "
You don ’ t have to go to a restaurant to enjoy the deliciousness of Hakka cuisine. By combining traditional Hakka slow food with a young generation fast food model, Qiu says, “Slow Fast-Food ” has the opportunity to make traditional food culture no longer just hang on the mouth of the“ past ”, but can truly live again in modern daily life, “not let my children off the taste of Hakka food I remember. ” Baolang adds that each Hakka family inherits a different taste from the hands of the previous generation, but the dishes are still there, such as the smell of pot, the must-have sauce for Hakka small stir-fry, the sauerkraut made in a sauce jar, and the plum vegetables.
When the times change, there is a trend of "eating smart and not eating full", "eating camera first and paying attention to selling image", and the taste of modern Hakka cuisine is also changing.
World Chefs Association (WACS) International Jury Yuan Chun, based on his own long-term observation in the United States, the younger generation pays more attention to health and wellness, and the flavor of Hakka dishes, oil and salty, or ingredients, cooking methods, etc., need to be adjusted accordingly. However, he also reminded that "no matter how innovative, the roots of Hakka cuisine must not change."
He Shunkai, the Michelin two-star Taïrroir chef who is good at breaking the framework with food, talked about the impressive Hakka cuisine, he smiled and confessed to everyone, "If you return to me before I returned to Taiwan, I will think, why put such a low topic to do this thing?" It's a great thing!
"No matter which ethnic group or where they come from, people can start from" eating "to make a lot of people interested, and the next step is to really start to understand the culture." 」
He Shunkai believes that it is very important to understand the diet of his hometown, and he takes himself as an example, "cooking must have feelings, and this has a great relationship with your background and all the processes of contact with life."
"Innovation must first know the" fundamental ", echoing the" inheritance theory "of other chefs.
Chen Yung-hua, a Michelin-starred chef who has spent time in Japan, Cyprus and other places, agrees that “Slow Fast-Food ” is a concept compatible with tradition and innovation. This is exactly what Chen Yung-wah does in his Taiwanese restaurant, serving dishes that are both nostalgic and contemporary.
Yang Chang-jin, Chairman of the Hakka Committee, said that “Slow Fast-Food ” is to extract the soul of traditional Hakka dishes, and create new flavors in a way that is in line with the younger age, opening up more possibilities and bringing the“ MIXI ” of Hakka cuisine back to daily life.
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On returning to traditional food methods

The movement is also promoted by organizations like Slow Food, which supports quality-focused small businesses and sustainable wineries.

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

Enjoyment of good food
Conscious consumption

On returning to traditional food methods

The slow food movement can promote local and traditional food systems while addressing cultural concerns through education and mutual respect.

Title:

Content: Cross-cultural application: earthwork vs. cultural appropriation
Post Date: August 10, 2022
[Ming Pao News] Living in an era where intellectual property rights have not yet taken shape, both new and traditional technologies can be shared or copied more openly.
However, in recent years, especially technology or culture with national characteristics (earthen style) will be placed under the microscope of cultural appropriation.
The well-intentioned Super Vernaculars are also difficult to escape from this scrutiny.
Designers use their own culture.
Jane Withers shared.. “We need to be very vigilant about cultural appropriation and collaboration or communication between designers.
In some cases, designers make good use of their own culture, such as the natural cooling system designed by Delhi-based Ant Studio (a tile structure made from perforated jali screens and ceramic tile technology) exhibited at the Biennale (A), which is inspired by Indian tradition.
Mexican designer Fernando Laposse is committed to revitalizing the entire community and the land (replacing plastic products such as fishing nets and carpets by growing agave in the community) (B), and it is also closely related to his family. ”
Handling friction between global and local
But in addition to the designer ’ s own cultural background, there are also some cross-cultural cases. “The most important thing is to build long-term relationships and mutual respect, and make long-term commitments, ” Jane adds.
To better understand the issues involved across cultures, we have partnered with University College London ’ s Flourishing Diversity programme to bring together voices from around the world to explore human connections to land, waters, forests and species.
Another challenge is to deal with the friction between the global and the local, which is crucial to how we negotiate a livable planet for all.
If the financial crisis of 2007-2008, the COVID-19 pandemic, and the ongoing war have once again revealed the fault of globalization, we need to find new models for global cooperation to deal with the many ecological and social crises that have spread across the globe.
In refocusing our attention on places and regions, we must also be mindful that movements such as Super Vernaculars are not overridden by nationalism, politics, and their romanticization of past and regional identities, so that humanity ’ s relationship with nature can be sustainable. ”
Written by Dawn Hung

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 emphasizes seasonality, locality, and tradition to build sustainable communities through local food systems.

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 slow food movement has a global presence, with events like the International Slow Food Forum and Earth Markets that support agroecological practices and local economies.

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

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

To promote sustainable agricultural development

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

To promote sustainable agricultural development

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 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 includes chefs, farmers, and activists like Chef Orkhan Makhtarov, who promote sustainable food systems using locally grown products.

Title:

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

The slow food movement aligns with the United Nations' Sustainable Development Goals and promotes sustainable agriculture and preserves traditional food culture.

Title:

Content: Local Local Focus
"International Forum and Global Market" in Yunlin!
▲ The county government and the University of South China jointly organized the International Forum and the Earth Market under the concept of slow movement to promote slow food and slow travel.
(Photo by reporter Cai Pei-min)
Journalist Tsai Pei-min / reporting from Yunlin
Yunlin County Government and South China University jointly organized a series of activities entitled “Local Creativity under the Mind of Slow Movement in 2024 ”, and today (23) the Bee Story Hall next to the Green Tunnel Park in Rigukeng Township. Perpetual development.
Yulin County is not only the largest grain warehouse in Taiwan, but also the largest fruit and vegetable center and animal production center in Taiwan. The annual agricultural output value was 76.9 billion yuan at the time of taking office. After 5 years of hard work, 49.7% of the population in Yunlin County is engaged in agriculture-related work. In the forum, it was selected as the top 7 smart city in the world, and only Yunlin was selected in Taiwan.
▲ Zhang Lishan said that Yunlin is very good conditions, welcome everyone to come to Yunlin to walk, eat the season, eat local, enjoy slow food slow travel life.
(Photo by reporter Cai Pei-min)
Chang Li-shan said that the theme of today's activity is slow living slow food slow walking. Yunlin County has very good conditions, and the rich agricultural and fishery livestock products can not only allow people to eat in the season, but also eat locally.
Thanks to the team from South China University for standing up and doing their part for Taiwan, Yunlin County will also make good use of Yunlin ’ s high-quality agricultural products and effectively meet the Slow Food concept plan.
Nan Hua University President Kao Chun-hsiung said that the Slow City Movement originated in Italy. The team of Nan Hua University has spent more than 10 years promoting the concept and action of Slow City, which cares about the healthy and sustainable life between people and the environment. A model of sustainable and healthy cities, and through sharing, more rural towns in Taiwan can join the ranks of slow cities.
Yunlin County International Slow Food Community was established in April this year in conjunction with the United Nations Sustainable Development Goals (SDGs). Promote high-quality agricultural products in Yunlin to achieve the development goals of sustainable agriculture, smart agriculture and low-carbon agriculture in Yunlin.
In addition to inviting experts from Chiayi and the Cloud Forest District to practice green and sustainable slow travel, as well as professors from Thailand and Taiwan who implement digital technology in cultural traditions, the International Forum and Earth Market today will develop a dialogue to advocate actions to develop a circular economy strategy.
Also specially invited Professor Liang Yizong, assistant professor of tourism management at Nan Hua University and former chef of Lake Mountain Prince Rice, Master Chang Shi-min, and Chen Chi-yuan, a veteran chef on the state dinner table, to demonstrate local cuisine with “high quality, clean and fair ”, attracting many people to participate, cooking slow food together and sharing Yunlin ’ s local agricultural products.
▲ Demonstration of “high quality, clean and fair ” local cuisine, attracting many people to participate, cooking slow food together and sharing local produce in Yunlin. (Photo by reporter Cai Pei-min)
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► 165 sunbathing spots in 7 townships! Yunlin Peanuts "Cool Lying on the Road Sunbathing" Healing Pictures Exposed
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The resignations have not yet been sent.
► Yunlin County Government reports bullying! Councillor: 13 out of 22 people in the Information Office have been transferred to Zhang Lishan for improvement
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※ This article is copyrighted and cannot be reproduced without permission. [ETtoday Copyright Notice]
Related News
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And more.
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Back to the top.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

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

To promote sustainable agricultural development

What 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