1 / 16

Brussels Briefing n. 31 Geography of food: reconnecting with origin in the food system

Brussels Briefing n. 31 Geography of food: reconnecting with origin in the food system 15 th May 2013 http:// brusselsbriefings.net Linking food traditions and education: the experience of Slow Food and the Terra Madre Network Anselme Bakudila Mbuta , Slow Food Studies Centre.

kiri
Download Presentation

Brussels Briefing n. 31 Geography of food: reconnecting with origin in the food system

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Brussels Briefing n. 31 Geography of food: reconnecting with origin in the food system 15th May 2013 http://brusselsbriefings.net Linking food traditions and education: the experience of Slow Food and the Terra Madre Network AnselmeBakudilaMbuta, Slow Food Studies Centre

  2. LINKING TASTE AND EDUCATION: THE EXPERIENCE OF SLOW FOOD AND THE TERRA MADRE NETWORK Anselme Bakudila Centre des études Slow Food a.bakudila@slowfood.it Briefing ACP-UE no. 31 – Bruxelles 15 mai 2013

  3. A non-profit organisation, established in 1986 alternative to fast-food and to fast life; Became international in 1989. Headquarters in Bra (Piemont – Italy); Supports eco-gastronomy, foodeducation, biodiversity, preservation of local traditional nutrition, farmers and environment Whatis Slow Food?

  4. Global network of 100,000 participants in 160 160 countries, organised in approximately 800 800 convivia. Supports change in the current production system, foodconsumption and food distribution. Connects all key players in the foodsector: farmers, fishermen, cattlerearing, taste and foodbiodiversity Participants: farmers, artisans, students, fishermen, teachers, academicss, cooks, chefs, foodcommunities, Slow Food Youth Network The Slow FoodNetwork www.terramadre.org

  5. Everytwoyears in Turin – 5,000 participants from respective communitiesacross 5 continents Terra Madre Event: Expression of the network

  6. When to eat= saving and keeping tradition and biodiversity • Food producewhichis the expression of a territory and of thosewhoproduceit. For this, we have theseprojects: projets: • Ark of Taste, • Slow Food Presidia, • EarthMarket, • Alliance between Chefs and Slow Food Presidia, • A ThousandGardens in Africa, • Four Cities For Dev (4Cities4Dev). • www.slowfoodfoundation.com

  7. The projectrevolvesaroundthese values: A ThousandGardens in Africa (www.slowfoodfoundation.com/athousandgardens) Respect Solidarity Tradition Relationship Curiosity Biodiversity

  8. Aim for the year- total of 10,000 gardens Schoolgardensby the pupils and teachers Communitygardens By adults (local communities, parents). Products: local biodiversity They are easy to re-createlocally Education and Taste Knowledge of the foodsector: fromfield to fork

  9. produce for local consumption (not for export): schoolcanteen; learning (not an act of punishment); schoolcanteen or schoolfees support; men and womeninvolved; schoolattendence and fightagainstilliteracy; valuing of food. Easy to re-create locally Social Impact

  10. Africa-Europe Co-operation Traditionalfood (good, clean and fair) as starting point. Europeancities (Turin, Tours, Bilbao, Riga) adopt 7 foodcommunities in Africa as per the twinning system: IvoryCoast – Tours Ethiopia – Bilbao Kenya – Bilbao Madagascar – Riga Mali – Turin Mauritania – Tours Senegal – Turin FOUR CITIES FOR DEV (www.4cities4dev.eu)

  11. SLOW FOOD PRESIDIA OF THE POKOT (Kenya) ASH YOGHURT Production zone – Villages of Tartar and Soibee. Ingredients: ash of the “cromwo”tree (“kamabelekambou” in Swahili); cowmilk (local breedscrossedwithzebus) yoghurt for men - or goatmilk (thicker and more nutritional value) yoghurt for women and children. Inmportant nutrition in the Pokot tradition: especially for the shepherds.

  12. Social Impact • Micro-economycreated in favour of familiesenables: • the continuity of traditional nutrition; • the guarantee of veterinary assistance and the foodimplementation to cattle; • the purchase of 3 oxen-zebus • for reproduction; • production of promotionalmaterial for the yoghurt and for the territory; • 26 active producerscurrently

  13. Preservation and promotion of traditionalproducts of 4 African countries: Guinea-Bissau (traditional palm oil); Mali (KattapastafromTimbuktu and Gao); Senegal (salty couscous millet); Sierra Leone (Kenema Cola). with the help of producers, cooks, academics and the local network. Other Slow Food projects (with the FAO)

  14. The mapping of foodidentifying the local vegetableproducefromtraditional plant varieties and animal speciesenables: More control of spontaneousresources (herbs, leaves, fruits, honey, fish); Possibility of diet diversification Social Impact

  15. Slow Food Cuba isfounded in 2004. With 3 convivia and several local associations: Cubanrenewablesolarenergy; Community association for the protection of Taste and Education Slow Food Cuba

  16. Thankyou for your attention

More Related