Your SlideShare is downloading. ×
  • Like
WS2_Food_Slowfood_Hudson_Wiedenmann
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×

Now you can save presentations on your phone or tablet

Available for both IPhone and Android

Text the download link to your phone

Standard text messaging rates apply

WS2_Food_Slowfood_Hudson_Wiedenmann

  • 359 views
Published

 

Published in Technology , Business
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
359
On SlideShare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
4
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide
  • What I am going to talk about: Slow Food as organisation and its approach to sustainable food production and consumption

Transcript

  • 1. Trusting Your Senses... A Slow Approach to Sustainability Dr. Ursula Hudson
  • 2. Slow food
    • Is a grassroots movement
    • Is a not for profit organisation
    • It operates worldwide
    • It promotes the right for everyone to enjoy their food
  • 3. Slow food core principles
        • Good
        • Clean
        • Fair
  • 4. Good, Clean and Fair Food Choices
    • lead to good quality food
    • lead to cleaner production, distribution and consumption
    • produce a better connected food culture that leads to
    • wider changes regarding
      • increased individual health and wellbeing
      • increased biodiversity
      • less impact on climate change
      • increased social justice
  • 5. SF International areas of work
    • Sensory Education
    • School Gardens
    • Foundation for Biodiversity
    • Ark of Taste
    • Presidia
    • Granos
    • Food networks
    • Terra Madre: biannual world meeting of local food communities
  • 6. To achieve this, local SF groups:
    • tune the food senses
      • tastings – experience the delight of really good food, which is also clean and fair
      • meet the producer – understand where good food comes from
      • children: those with food senses tuned eat healthily…
  • 7.
      • … and learn to prepare it well
  • 8. To achieve this, local SF groups
    • produce a sense of locality by
      • understanding where the food is produced
      • food like wine: place, soil, aspect, local varieties and breeds
      • food has identity – flavour and nutrition attached to where and how it is grown – reviving traditions and biodiversity
      • this is how quite naturally food is situated within a geographical network
      • supporting the local networks
  • 9. Slow activities that encourage sustainable food choices
    • School meal and school garden projects (“The Edible Schoolyard”)
    • Tastings, sensory training, hands-on events
    • Producer visits
    • Farmers’ markets and local food networks
    • Community growing networks and seed swap events
    • Community supported agriculture and garden projects
    • Local currency schemes
    • Aim at Food Self Sufficiency - Sitopia
  • 10.
    • Building Food Knowledge
    • Producer Visits
  • 11. Building Food Knowledge and Food Networks Celebration of Local Food
  • 12.  
  • 13. Building Food Knowledge Apple Day
  • 14.  
  • 15.  
  • 16. Transition Town Lewes and the Lewes Pound
  • 17. Due South, the Brighton beach restaurant, sends its chefs to Patcham High School to give workshops on how to cook locally sourced food                                    Bringing in the restaurateur
  • 18. What Slow Food does
    • It encourages us to trust our food senses and take pleasure in food as a right.
    • This trust in our food senses leads to making sensible, responsible, sustainable food decisions that help to build sustainable and bio-diverse food networks.
    • From the most local – our own senses – through increased enjoyment of one our most important activities –eating - to ‘saving the planet’.