Linking food traditions and education: the experience of Slow Food and Terra Madre Network

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Presentation hold by Anselme Bakudila Mbuta, Slow Food Studies Centre, Italy, at the Brussels Briefing ‘Geography of food: reconnecting with origin in the food system’, organized by CTA on 15th May 2013.
More on: http://brusselsbriefings.net/

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Linking food traditions and education: the experience of Slow Food and Terra Madre Network

  1. 1. Brussels Briefing n. 31Geography of food: reconnecting with origin in the foodsystem15th May 2013http://brusselsbriefings.netLinking food traditions and education: theexperience of Slow Food and the Terra MadreNetworkAnselme Bakudila Mbuta, Slow Food StudiesCentre
  2. 2. LINKING TASTE AND EDUCATION:THE EXPERIENCE OF SLOW FOODANDTHE TERRA MADRE NETWORKAnselme BakudilaCentre des études Slow Fooda.bakudila@slowfood.itBriefing ACP-UE no. 31 – Bruxelles 15 mai 2013
  3. 3. • A non-profit organisation, established in 1986alternative to fast-food and to fast life;• Became international in 1989. Headquarters in Bra(Piemont – Italy);• Supports eco-gastronomy, food education,biodiversity, preservation of local traditionalnutrition, farmers and environmentWhat isSlow Food?
  4. 4. Global network of 100,000 participants in 160 160countries, organised in approximately 800 800 convivia.Supports change in the current production system, foodconsumption and food distribution.Connects all key players in the food sector:farmers, fishermen, cattle rearing, taste and foodbiodiversityParticipants:farmers, artisans, students, fishermen, teachers, academicss, cooks, chefs, food communities, Slow Food YouthNetworkThe Slow Food Networkwww.terramadre.org
  5. 5. Every two years in Turin – 5,000 participantsfrom respective communities across 5continentsTerra Madre Event:Expression of the network
  6. 6. When to eat = saving andkeeping traditionand biodiversityFood produce which is the expression of a territory and ofthose who produce it. For this, we have these projects:projets:• Ark of Taste,• Slow Food Presidia,• Earth Market,• Alliance between Chefs and Slow Food Presidia,• A Thousand Gardens in Africa,• Four Cities For Dev (4Cities4Dev).www.slowfoodfoundation.com
  7. 7. The project revolves around these values:A Thousand Gardensin Africa(www.slowfoodfoundation.com/athousandgardens)
  8. 8. Aim for the year- total of10,000 gardensSchool gardens by thepupils and teachersCommunity gardensBy adults (local communities,parents).Products: local biodiversityThey are easy to re-createlocallyEducationand TasteKnowledge of the food sector: fromfield to fork
  9. 9. - produce for local consumption (not for export):school canteen;- learning (not an act of punishment);- school canteen or school fees support;- men and women involved;- school attendence and fight against illiteracy;- valuing of food.Easy to re-create locallySocial Impact
  10. 10. Africa-Europe Co-operationTraditional food (good, clean and fair) as starting point.European cities (Turin, Tours, Bilbao, Riga) adopt 7 foodcommunities in Africa as per the twinning system:Ivory Coast – ToursEthiopia – BilbaoKenya – BilbaoMadagascar – RigaMali – TurinMauritania – ToursSenegal – TurinFOUR CITIES FORDEV (www.4cities4dev.eu)
  11. 11. Production zone – Villages of Tartar and Soibee.Ingredients:• ash of the “cromwo” tree (“kamabele kambou” in Swahili);• cow milk (local breeds crossed with zebus) yoghurt formen - or• goat milk (thicker and more nutritional value) yoghurt forwomen and children.Inmportant nutrition in thePokot tradition: especially forthe shepherds.SLOW FOOD PRESIDIAOF THE POKOT (Kenya)ASH YOGHURT
  12. 12. Social ImpactMicro-economy created in favour of familiesenables:•the continuity of traditional nutrition;•the guarantee of veterinary assistance andthe food implementation to cattle;•the purchase of 3 oxen-zebusfor reproduction;•production of promotional material for theyoghurt and for the territory;26 active producers currently
  13. 13. Preservation and promotion of traditional products of 4African countries:• Guinea-Bissau (traditional palm oil);• Mali (Katta pasta from Timbuktu and Gao);• Senegal (salty couscous millet);• Sierra Leone (Kenema Cola).with the help of producers, cooks, academics and the localnetwork.Other Slow Food projects(with the FAO)
  14. 14. The mapping of food identifying the localvegetable produce from traditional plantvarieties and animal species enables:• More control of spontaneous resources(herbs, leaves, fruits, honey, fish);• Possibility of diet diversificationSocial Impact
  15. 15. Slow Food Cuba is founded in 2004. With 3convivia and several local associations:• Cuban renewable solar energy;• Community association for the protection of Tasteand EducationSlow Food Cuba
  16. 16. Thank you for your attention

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