Slow Food in Schools teaches youth about the values of eating locally, seasonally and sustainably through hands-on projects. Programs range from after cooking classes to school activities to improving school lunches and establishing school gardens.
Slow Food on Campus is a network of Slow Food USA campus chapters that engages college students around food system and food justice issues. Programs are run by college and university students across the country.
Terra Madre is a network of over 7,000 food producers, cooks and university educators from 150 countries, including over 1,000 delegates from the U.S. united by a common goal of global sustainability in food.
Around the world, youth are mobilizing to bring good, clean, and fair food to their communities. The Youth Food Movement is a network of these local projects connected through international communication and exchange.
If unique, traditional and endangered food products can have an economic impact, they can be saved from extinction. This is the simple reasoning behind the Presidia—small, targeted projects to assist groups of artisan producers.
Terra Madre is an international network of over 7,000 food producers, cooks, and university educators. Every for years, network delegates come together to discus global food sustainability issues. The next Terra Madre takes place in the fall of 2010.
In October of every even-numbered year small-scale food producers from all over the world come to Turin, Italy to showcase their products to more than 150,000 people. Visitors taste presidia products and cuisines from nearly every continent and participate in taste workshops.
First held in the Italian port city of Genoa in 2004, this biennial sustainable seafood exhibition brings together fishers, processors, researchers, government agencies and consumers to explore ways to combat the depletion of our fish stocks and enjoy seafood responsibly.
Held in Bra, Italy, this biennial event is the leading international festival for artisan cheese producers. The world’s most renowned artisans, affineurs, cheesemongers and shepherds come to present their cheeses to tens of thousands of visitors and host taste workshops.
Overseen by the Slow Food Foundation for Biodiversity, the Ark of Taste is a catalog of hundreds of extraordinary products from around the world. Presidia are small projects to assist groups of artisanal producers worldwide.
UNISG was founded in 2004 to bring academic strength to the field of food studies and create a new definition of gastronomy. Four programs combine humanities, science, and sensory training for a multi-experiential understanding of food production.