WS2_Food_Slowfood_Hudson_Wiedenmann
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  • What I am going to talk about: Slow Food as organisation and its approach to sustainable food production and consumption

WS2_Food_Slowfood_Hudson_Wiedenmann Presentation 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’.