Projects

Around the world, Slow Food works to protect food biodiversity, build links between producers and consumers, and make eaters aware of the parameters of food systems and their consequences.

Its initiatives range from community activities organized by local Conviviums to larger projects, campaigns and events coordinated by Slow Food's national offices and international headquarters. They are divided into three distinct types of action:

Preservation

Ark of Taste

Library of food and gastronomic products that are under threat of extinction by industrial production. The Ark of Taste includes not only the specific recipes for traditional dishes, but also a significant number of almost-forgotten farm animals, fruit, and vegetables.

Presidia

The Slow Food Presidium provides support for producers using traditional techniques and products which are at risk for becoming extinct. The Presidium also works to preserve indigenous flora and fauna.

Cooks’ Alliance

A network connecting chefs who work with local, sustainable, and quality products. Support for local agriculture, farmers, butchers, fisherman, bakers, and all manner of folk working in artisanal food craftsmanship and use traditional techniques that respect the environment, local landscapes, and animal welfare.

Education

University of Gastronomic Sciences

The first university to offer a holistic approach to the study of the food system. Established in 2004, its courses attract students from almost every country in the world to the campus in Pollenzo, Italy.

Slow Mobil CH / Scholar gardens / Jardins scolaires / Sensory journeys

Educational activities that use play and practice to foster better knowledge of food, understand where it comes from, how and by whom it is produced, and how to train one's senses through stimuli.

Taste Workshops

Events aimed at discovering and understanding regional culinary heritage, organised locally over the course of the year.

Advocacy

Terra Madre

International network of food communities initiated in 2004 to give visibility to food actors from all over the world, whose production protects the environment and their local populations.

Campaigns

Involvement in food policy, consultation procedures, support for initiatives to protect food biodiversity and organisation of debates and round tables on these issues.

Slow Food Travel

Tourism, seen from the perspective of sustainability. Slow Food Travel offers tourists the opportunity to discover the world through the prism of its terroir, heritage and through human exchanges with artisans and their families.

Slow Food Travel is an international project that prioritises authentic and convivial exchanges based on sustainable agricultural traditions. Its stakeholders have formalized their commitment by signing a charter in line with the movement's philosophy.

Its ultimate aim is to educate and raise awareness about the conservation of biodiversity and cultural heritage, identities and local gastronomy, as well as to develop connections between like-minded businesses in different territories. In doing so, Slow Food Travel hopes to create a more sustainable tourism model.

Slow Food Travel now offers you the opportunity to discover the world through the prism of its terroir, through human exchanges with its artisans and their families.