Trusting Your Senses... A Slow Approach to Sustainability Dr. Ursula Hudson

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

Is a grassroots movement

Is a not for profit organisation

It operates worldwide

It promotes the right for everyone to enjoy their food

Slow food core principles Good Clean Fair

Good

Clean

Fair

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

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

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

Sensory Education

School Gardens

Foundation for Biodiversity

Ark of Taste

Presidia

Granos

Food networks

Terra Madre: biannual world meeting of local food communities

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…

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…

… and learn to prepare it well

… and learn to prepare it well

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

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

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

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

Building Food Knowledge Producer Visits

Building Food Knowledge

Producer Visits

Building Food Knowledge and Food Networks Celebration of Local Food

Building Food Knowledge Apple Day

Transition Town Lewes and the Lewes Pound

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

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’.

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’.