International projects
Ark of taste / The Ark identifies, catalogues and promotes forgotten foods at risk of loss from industrialisation, over-zealous health bureaucracies and high-demand supermarket distribution chains. Australian Ark foods include the bull-boar sausage, Kangaroo Island ligurian bee honey, bunya nut, and Tasmanian leatherwood honey.
Praesidia / Slow Food’s praesidia programme was developed in 2000 to help artisan food producers. These small-scale projects protect traditional production methods by supporting producers in their communities and helping them to find markets for traditional foods. The programme began with just two projects in Italy and now encompasses more than 300 across the world.
University of gastronomic sciences / Australians are among the alumni of the University of Gastronomic Sciences, established by Slow Food in Italy in 2003 in conjunction with the regional authorities of Emilia-Romagna and Piedmont. This private university offers undergraduate, post-graduate and masters’ programmes in which alumni work to renew farming methods, protect food diversity and foster knowledge of the organic relationship between food and agricultural science.
I love this Slow Food thing, ‘No Maccas in Haberfield’, Carlo Petrini, my first exposures..now an enthusiast for life.
Diligently sought the ‘Logo’ before choosing places to eat in Italy earlier this year, and never disappointed.
Keep up the great work!
I love all of this Slow Food stuff, doing research on it for a school project in Hospitality and falling in love. I honestly think I just found something to do for my career
Very nice write-up. I definitely appreciate this site. Keep it up!
Read the above article with interest, dont know who wrote it, but spelling of “presidia” need attention! not praesidia. I am passionate about the Slow Food org and visit many SF convivia overseas. Meeting some members in Istanbul in May,,,what a wonderful country .
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