The last month of an extraordinary journey is upon us, as in April we come to the end of an incredible and intense six-and-a-half months of Terra Madre – an event which normally lasts just five days!
So what’s in store in this final round of activities focused on our food, our planet, our future? In April we’re focusing on one of three key pillars of Slow Food action: education.
What are the future development prospects for more sustainable food? StraLi, a non-profit association that promotes the protection of rights through the justice system, will moderate a discussion among experts in the field. The topic will be dealt with from a legal-legislative point of view, introducing the international agreements on the subject, the ongoing work done by FAO and its search for strategies and programs to respond effectively to the challenges linked to world food insecurity.
We will discuss the Earth Markets within the framework of Sustainable Development Goals and their potential for tourism. Special guests are Earth Market organizers Guntars and Astride Rozite (Straupe Earth Market, Latvia) and Walter Orsi (Earth Market of Cairo Montenotte and the Enterprise Network “Buone Terre” in Liguria, Italy).
The Heritage and SlowTourismLAB brings together researchers, business owners, tourism decision-makers and other professionals to explore the varying meanings and practices of Slow and the opportunities and challenges for Slow Tourism (including Slow destinations, Slow Travel, Slow Food Travel and Slow Retail). The LAB is a spin-off of the Heritage, Tourism and Hospitality, International Conference (HTHIC), which is dedicated to the question “How can tourism destinations succeed in attracting visitors while simultaneously engaging all stakeholders in the preservation of natural and cultural heritage?”
In the framework of the International Land Coalitions’ Commitment Based Initiative on Family Farming, Slow Food and World Rural Forum join forces to discuss and reflect on the value of the UN Decade of Family Farming to stimulate contextualized, comprehensive and long-term commitments in favour of family farmers.
The Slow Grains network welcomes all those who study, cultivate, work with and promote native grain varieties. There’s a diverse range of traditional grains, all with unique sensory characteristics. They’re an important part of local food systems and communities; they’re an expression of the identity of their local areas, from the Alps to the Mediterranean and Europe and from the United States to Australia. Slow Grains aims to put these qualities of traditional grains in the spotlight.
In this forum Slow Grains will show how choosing traditional grain varieties means supporting a healthier diet, local economies and agricultural models that work in harmony with the environment. In recent years good practices (of cultivation and processing of grains) have multiplied around the world: Presidia and Communities have been formed, and there have been important events like Sementia in Italy. Now it’s time to take another step forward, putting the communities and other interested parties in contact and creating an international Slow Grains network
Education is one of the three pillars of the Slow Food movement’s work. There are lots of educational experiences that have been developed by the international network.
From school gardens to training for professionals in the food industry; from campaigns to educational activities to raise awareness of all the different aspects of the food system. All these education initiatives are tied together by a common objective: to increase our knowledge of food and stimulate change in our food habits.
Now more than ever education is critical to achieving the objectives of the Call to action, the guideline document which identifies the objectives for all Slow Food actions in the coming years, a useful tool for contributing to the transformation of the food system and guaranteeing good, clean and fair food for all.
And, if you haven’t checked it out already, catch up with the Slow Food Youth Network podcast’s latest episode on school-supported agriculture.
by Jack Coulton, firstname.lastname@example.org