Euro Gusto

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Grundtvig participants at Euro Gusto Tours, 22-24 November 2013

The third edition of Euro Gusto (http://www.eurogusto.org), the rendez-vous of Slow Food in France was held in Tours from November 22 to 24, 2013. It was the first edition where all the activities (except for meals and drinks) were in full free access. The general public and professionals could enjoy the following activities: conferences, workshops, documentaries-debates, kids? workshops, a producers? market etc.

In Tours city center the producers involved in the Grundtvig project were able to take part in the producers market. They could taste, exchange practices, discover new forms of working and selling products by exchanging with the other producers present during the event.

More generally, the Grundtvig participants could also attend the three professional workshops that were organised specifically for them (though also open to any professional and the general public):

Workshop on ?Food in canteens and food culture transmission?: Applying the ?good, clean and fair? principles in canteen food is hard since you have to cook for a lot of people and diverse people, the meal is usually fast and practicality oriented, and the budget is tight. The attendants were able to hear of a few successful experiences like the ones in Lycée Paul Héraut in Gap (France) or Foyer des Jeunes Travailleurs in Tours (France), as well as exchange on best practices, ideas and potential risks.

Workshop on ?Communication and new forms to sell artisanal products?: We see more and more direct sales who have a lot of benefits: better income for the producers, better prices for the consumer, less environmental impact, preservation of the rural life etc. However, this imply for the producer to be more active in the marketing of his products. The workshop was about giving concrete tools on communication (website, social networks etc.) and help producers identify consumers? expectations (recipes, knowledge on production methods etc.)

Workshop on ?Cured meat production without preservatives nor additives?: Fear for microbes combined with production constraints lead to sanitary measures that end up being more harmful than the danger they are trying to fight. Why do we keep on producing cured meats with nitrite, nitrate and other additives? Why even organic labels tolerate them (except in Belgium and Germany)? This workshop allowed academics, breeders, butchers and cured meat producers to exchange on the subject and share good practices.