OCTOBER 2014 – NEWSLETTER 6

Dear partners, Welcome to the Grundtvig’s “Learning for better food” Newsletter!

Mobility at Salone del Gusto – What happened?

 The 6th mobility of the project took place during “Salone del Gusto” from the 23rd to the 27th of October, in Torino (Italy). What an event!

You will find different pictures of the Salone attached to this email.

The Slow Food Youth Movement, were extremely present during the Salone, with over the course of 5 days, 500 youth delegates from over 70 countries. They participated in workshops, lectures, meetings and tastings. Main themes were young farmers, how to create a network of young food professionals, and sustainability in the food chain. As an example, two workshops that were held during the event, one on the future of food and young farmers, one on food waste campaigning.

 SFYM delegates unite!

 

They share with us a few tips on how to build a strong campaign for better food, during their workshop with Tristram Stuart:

 

“A campaign consists of many different elements, and here are a few questions to help you with your own campaign to create more impact:

- Search for the motivations of the people you want to reach. Are they battling food waste because they care about the environment? Or do they do it because they want to save money?

- Be honest and be critical: don’t be satisfied with small steps there is a lot we can improve.

- Use your friends, your network and also social media to reach your audience!”

 

You can read more about it here:

http://slowfood.com/international/slow-stories/243888/the-future-of-food-is-theirs/q=BFE247

 

 

The IFSF‘s experience was very rich, as Murielle Rivi?re shares, a staff member who had her first experience at the Salone. Her peak moment? “Meeting Carlo Petrini of course! He was very charismatic, people listened to his words very carefully and he brought back energy to the whole Slow Food movement of people, from volunteers to staff members and general public”

What did you learn during this mobility? “I was particularly interested by Slow Food in the canteens and was very glad to attend to different conferences on this topic. And seeing Jamie Oliver talk about it too!”

Carlo Petrini and Murielle Rivi?re, holding hands for a better food future

Partners, let’s talk about your projects!

What have you been up to?

UNISG

Alessandro Chittolina shares a few lines on a very important meeting that took place at the UNISG. “The Agriculture Ministers of the 28 European Union met at the University of Gastronomic Sciences of the 29th on September for an informal meeting, The European Commissioner for Agriculture and Rural Development Dacian Cioloş paid tribute to the uniqueness of the university before giving the floor to Carlo Petrini, president of Slow Food and the University of Gastronomic Sciences. ?We have given voice to 28 Food Communities from your countries here today,? he told the European Ministers, ?and they have brought food products from the four corners of Europe. Some of these are in danger of extinction and we have to defend them. For they are the real heritage of this humanity of ours and we should be proud of them. Because the future of Europe has been made possible by small farmers and food producers and livestock breeders with their labor and wisdom.?

 

 

IFSF

 

 

Cécile Doherty-Bigara comments: “We are very proud of the project “Smile, you are eating without wasting”. It lasts one year (November 2014 – 2015) with young adults from “sensitive urban neighborhoods” in Toulouse (France) with whom we visit local producers, create educational tools to talk about waste and create awareness around waste issues and solutions among economically disadvantaged groups. The project will concern more than 500 people in the course of the year. And we are even going to record rap music created by youngsters around the topics of no more food waste!”

 

 

 

SFI

 

Pamela Damiano wants to highlight an incredible project taking place in Africa : Slow Food is creating a network of young people working to save Africa’s extraordinary biodiversity, to raise the profile of traditional knowledge and food culture and to promote small-scale, family farming.

The 10,000 food gardens project is the concrete tool for making this dream a reality. Slow Food’s African food gardens follow the philosophy of good, clean and fair.

The project was launched in 2010 at the Salone del Gusto and Terra Madre in Turin.  In Africa, the Slow Food convivia and Terra Madre communities responded to the initiative by submitting the details of schools, communities and families interested in participating. Elsewhere in the world, Slow Food convivia, individual citizens, businesses and other groups began raising funds to support the project. Towards the end of 2013 and the start of 2014, the target of 1,000 food gardens was finally reached!

In 2014, Slow Food decided to relaunch the campaign, scaling up from “A Thousand Gardens in Africa” to a new goal of 10,000 food gardens in the continent. This number represents Slow Food’s strategy in Africa, which involves encouraging local food consumption, food education in schools, promoting biodiversity, valuing African gastronomic cultures and raising awareness about big issues like GMOsland grabbing and sustainable fishing. If you want more information, contact: ortiafrica@terramadre.org

 

Agri Natura

 

We are glad to hear some exciting news from Sonia Priwieziencew: “For the last 3 months it was a busy time in the AgriNatura Foundation, all in line with the good clean and fair food issues. At the Foundation?s farm we welcomed in August  3 senior volunteers from Czech Republic, as an exchange program with Area Viva organization from Valec. Together with the local agro and ecotourism organization we also welcomed in September two Italian seniors volunteers within the project ?Seniors and local food?. The volunteers aged from 52 up to 80 years old stayed in Poland during 3 weeks and participated in farm works, from planting and weeding, to watering, picking, collecting and processing fruits and vegetables. They also visited a number of local organic farms, as well as small ecotourism and food processing places, producing for example own cheese (goat and cow), sausage, preserves, jams and many other.”