MARCH 2014 – NEWSLETTER 3

Dear partners,

Welcome to the Grundtvig’s “Learning for better food” Newsletter Number 3!

 Mobility at Institut de Formation Slow Food – What happened?

 

From 26/03 to 28/03 March – Good, clean and fair food faces 3 challenges: youth, urban cities and health.

We were happy to receive a big group of UNISG students, staff and learners from Slow Food Italy, staff and learners from Agri Natura who gathered in Toulouse around the 3 main themes of this mobility: youth, urban cities and health.

3/26/2014

Day long training on animations: how to organize an activity, raise awarness, adapt your educational contents to different publics and ages, animation methods, importance of tasting; Place: IFSF bureau. We studied each age group (from 3 to 18 years old) to see how they like to learn, which visuals, which techniques, which length, what vocabulary and games.

3/27/2014

In the morning, visit of Borde Bio. The last ?city organic farm? of Toulouse and informal training with the producers around this topics: organic agriculture, organic agriculture in a city, distribution circuits, obstacles, productivity and opportunities.

The group Slow Food and Slow Food Foundation for Biodiversity have joined an important initiative, ?End Ecocide in Europe?, which is calling for cases of serious environmental destruction to be recognized as a crime. ?End Ecocide in Europe? is a European Citizens? Initiative (ECI), a democratic tool that enables EU citizens to propose amendments to European law and participate directly in the development of EU policies. Unlike other petitions, an ECI legal authority to influence politics. According to the initiative, if at least one million EU citizens from seven different countries support a petition, the proposal must be discussed at European level.

See more on: http://www.slowfood.com/sloweurope/en/end-ecocide-in-europe/

In the afternoon, school activity to raise awareness around food. Conference, food tasting and debate around biodiversity. Place: Highschool Sainte-Marie de Nevers Highschool. The most interesting thing was seeing the learners apply what they had learned the day before around tools and approaches. It was a bit messy but certainly very positive and well received by the youngsters.

Partners, let’s talk about your projects!

 

 

What have you been up to?

 

 

YFM

 

The start of the year has just began and the YFM is full of energy.

Last month, the YFM in Rotterdam organized an Eat-In. An Eat-In functions as an event to bring good, clean and fair food to share it with your table mates! Next to socializing at the table, the Eat-ins are organized to raise awareness about certain topics related to our Food System. The topic of this Eat-In: eating with the season, the importance of eating seasonal food. With the featured food of this season at the top of the menu: beets!

The Eat-ins are a good way to meet people with the same passion for good Food, so good conversation is easy to find! The first Dutch Eat-In took place on the 21th of September 2009. Now, Eat-ins are organized all around the world!

 At the beginning of March, the YFM also organized a benefit dinner which focused on fish and fishermen. The food served functioned as food for thought. What do you really know about the sea life, about fish and about where your fish is coming from? The conversations about our underwater life, the diversity of fish, seafood and sea vegetables are of high importance and, at this
event, were quick to arise!

Photo credit: Elisabeth Lanz

(The Food Film Festival, closely connected to the YFM, will organize a Big Fishery Debate soon too!)

Since January, the newest edition of the Academy has been underway. The YFM Academie is an interactive educational program that focuses on different themes related to our Food System. The program consists of 6 educational days that involve presentations, debates, field trips, tastings, and much more! Due to the combination of theory and practice, the academics get in depth insight in our Food System and will be able to form a vision regarding our Future Food System. The first two themes of the Academic days were World Trade and Design.

The YFM is looking forward to the coming months!

 

AGRINATURA

 

In February 2014, AgriNatura visited the Vestjyllands Hojskole in Danemark, within the project ?European Food Kids?. We worked on developing further the educational comic aimed at explaining good food issues to children aged 7-13. The study trip to Danemark allowed to visit excellent examples of organic cooking in schools and kindergardens, participate to a conference about healthy food, and also visit great organic and biodynamic farming places. In march, we participated in the yearly gathering of organic farmers in Poland ?Good Harvest?, during which we presented our CSA project as an inspiration for small farmers and a model to be spread further in Poland.

Three representatives of AgriNatura (including two organic farmers)  took part in the mobility organized by IFSF in Toulouse.

In a Danish kindergarden- a cooking experience for all ages groups and all weathers

 

 

UNISG

 

Carlo De Benedetti, Moni Ovadia and Dario Fo proclaim the new graduates in Gastronomic Sciences in Pollenzo: 85 students from 27 countries

Pollenzo paid tribute to its new graduates today with the now traditional degree ceremony first staged in 2012: in a party atmosphere the students celebrated their much sought-after goal   following a special ritual in which they don academic caps and tabarri, or tabards, the traditional black cloaks of the Langa district. They were met in the afternoon in the parish church of San Vittore by the university teaching staff, the dean Piercarlo Grimaldi, the president of the University Carlo Petrini, and special guests Carlo De Benedetti, Moni Ovadia and Dario Fo.

It was dean Grimaldi who welcomed the students? procession into the church: ?Today your adventure in the world of work begins but your training course here will be forever an important stage in your individual and collective growth. Go out now and be ambassadors of liberated good, clean and fair food.? He went on to recall that, ?This year we are celebrating the tenth anniversary of the foundation of the University and you are hereby invited back to Pollenzo from June 14 to 19 to join in the celebrations.?

?The real challenge has only just begun,? said Carlo Petrini, ?so never lose your humility and always be open to learning and understanding. You should never stop, either in happy times nor bad, and this is the beauty of life. Get ready now for our future get-togethers, from the tenth anniversary to Terra Madre. And wherever in the world you happen to be, remember that you are members of this community, keep in touch with the people you have met in Pollenzo and consolidate the network you are creating. You have given much more to me than I have given to you and now that you are leaving us, we wish to thank you for having been here. Be bold, be strong and may the name of Pollenzo stay in your hearts.?

Congratulating the new graduates, Carlo De Benedetti spoke about his own degree ceremony and how he presented his thesis while he was doing national service: ?I turned up in my Alpino soldier?s uniform, which may have helped me earn an extra mark or two!? He added that, ?You?ve chosen a profession that impresses me a lot because it will allow you to be leading players with all your creativity and imagination and the opportunities you create for yourselves without having to depend on outside support. You are venturing into the world of the immaterial and of excellence, a world of smell and scent and savor.?

The writer Moni Ovadia spoke to the students with customary irony: ?If I hadn?t completed my studies, my mamma would have come back from the afterlife to make me get a degree! Actually I always enjoyed studying though I never figured out why I had to sit exams. Studying for me was the very meaning of life and that?s why I hope you?ll continue to study always, because people who study keep up a vital rapport with themselves and are always putting themselves to the test. Studying gives independence and a cultured person is and always will be a rich person. You study to nourish your bodies and your spirits because food has to be not just good, it?s fundamental that it should be studied too. Which is precisely why, you must realize, you will be precious for our future?.

Dario Fo entertained the audience with a sketch in ?grammelot?, the theatrical language that combines gibberish with onomatopoeia to convey sense without meaning. He reminded the students that, ?Culture needs imagination to exist and this is its strength.? He too added, ?Never get fed up of studying and finding out more about things. After dramatic academy, I personally moved on to the Polytechnic to study math, the science of folly and of the impossible.? The Nobel Prize winner went on to dedicate his speech precisely to folly and antiquity: ?It was studying the folly of theater that I discovered that commedia dell?arte actors were all professors and literati, had the vastest of cultures and were conversant with philosophy and geometry. I have always observed what?s happening around me very attentively, seeking to understand the truth behind the lies and to tell it in my stories. Be curious, always try to discover the origin of the tools you use and the ingredients of your food. Never stop at a single piece of knowledge and go after the things that bring you joy and pleasure.? Fo concluded his speech with a song in an unfamiliar language, while the audience clapped their hands to the rhythm.

 

SLOW FOOD ITALY

 

The Bee Health conference, organised by the Commission on 7 April 2014 brought together a huge number of people in Brussels interested in bee health. The stakeholders, beekeepers, farmers, scientists, chemical-industry and environmental associations, had the opportunity to keep informed on the Commission work on bees. The actions presented were linked to veterinary practices and products, pesticides, beekeeping, environment and agriculture.

Slow Food think that  bees are a vital component of environment to be saved, read the position paper here:

http://www.slowfood.com/sloweurope/wp-content/uploads/ING_position_paper_api1.pdf