The classic certification systems (geographic indications, fair trade, organic agriculture…) are not suitable for small-scale farming communities: there’s too much paperwork, costs are far too high, and standardized checks are often carried out on paper only. On the other hand, consumers are demanding more guarantees and information from their food labelling.
What would the most effective and useful certification for small-scale productions be? How can we certify highly complex systems with specific environmental, social, cultural and even sensory features? The Slow Food proposal is a participatory system. Participatory Guarantee Systems (PGS) have been successfully applied in several areas of the world (in Brazil, for instance), and are based on a bottom-up model, where the main stakeholders of the production chain are also the certifying agents, ranging from producers to consumers. The system is built on are transparence, trust, interdependence and the exchange of skills and knowledge.
After a two-year trial of three pilot cases: the red bean from Lucca, Italy, the Ogiek community’s honey in Kenya and the Mixtecan county’s agave in Oaxaca, Mexico, Slow Food presents the results of these participatory certification systems and discusses the next steps to take with our partner organizations (such as IFOAM, IFAD and FAO’s Mountain Partnership).
Access to the event is free, but must be booked in advance. Reservations can be made until 12 pm, December 12. Once registered, you will receive the link to participate to the event
Cover image: Ogiek honey, Roots of Africa / Slow Food Archive
Event languages: IT, EN