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
- Souhad Azennoud, agroecologist, producer of oil, coordinator of the Presidium for Rif Einkorn Wheat and the Slow Food Community Jballas for Biodiversity
- Andrew Calabrese, teacher of Media Studies, University of Colorado – Boulder, member of the Colorado Grain Chain and Slow Food USA
- Giuseppe Marotta, University of Sannio, manager of the scientific innovation project on ancient grains
- Antonio Pellegrino, Terra di resilienza cooperative
- Francesco Sottile, University of Palermo and member of the Executive Committe of Slow Food Italia
Moderator: Mimmo Pontillo, Exceutive Committee of Slow Food Campania and coordinator of Sementia
The event is produced as part of the Project for innovation for ancient grains financed by PSR Campania 2014-2020
Event languages: IT, EN, FR