16 December 2021
by Alice Poiron
In November, three organizations, Pollinis, Le Basic and Terre Solidaire jointly published a...
MorePesticides in the EU: A Creeping Costly Venom
To make good, healthy cheese you need natural, diverse meadows
20 September 2021
by Slow Food
In Italy stable meadows are disappearing through the abandonment of the countryside and soil...
MoreKiller Pesticides Decimating Bee Populations in Brazil
11 September 2019
by Slow Food
New reports from beekeepers say that the first months of 2019 have seen losses of 400 million...
MoreSlow Food in the Nordic Countries: strenghtening a regional coalition
20 March 2019
by Dominique Plédel Jónsson
Regional cooperation between the convivia of the Nordic Countries started in 2009 and has come a...
MoreClimate change: indigenous peoples in danger
28 December 2018
by Sabine Teryngel
In this Forum, indigenous delegates from the Slow Fish network came together to discuss the...
MoreLand grabbing: An urgent issue for indigenous peoples around the world
31 January 2018
by Francisco Luis Prieto
About 2.5 billion people around the globe, including 370 million indigenous people, depend on...
MoreReclaiming our cities, starting from food
19 January 2018
by Michela Marchi
Over half the world’s people now lives in cities, an extraordinary statistic given that in 1900...
MoreTerra Madre Day 2017: serving solutions to tackle climate change
14 December 2017
by Slow Food
Each year on Slow Food’s anniversary, December 10, the global Slow Food network celebrates Terra...
MoreThe need to safeguard and enhance quality local food and wine products
Roberta Garibaldi, scientific director of East Lombardy –European Region of Gastronomy 2017...
MoreHow India can learn to tackle climate change from its indigenous communities
27 October 2016
by Mridula Chari
Phrang Roy, better known as Bah Phrang, works to preserve the knowledge of indigenous...
MoreSo what’s really at steak here? It’s hard to convince people to eat bugs
24 October 2016
by Shonali Muthalaly
There is a way to eat meat — and stay environmentally friendly — thanks to initiatives like Slow...
MoreA Nordic Transition
28 January 2016
by D. Plédel Jónsson
Over the last ten years, a group of top chefs, food journalists and other key players in the...
More