Slow Food

⏳«The easiest way to see power in the food system is to look at its shape. It’s an hourglass, with millions of farmers and farmworkers at the top, eight billion eaters at the bottom, and between them a narrow waist of corporations through which almost everything must pass: a handful of grain traders, seed and chemical firms, processors, and retailers. Whoever controls the waist of the hourglass decides what gets grown, what it costs, who profits, and who goes without. That is why hunger and abundance can share a planet, and often the same city. Both are produced by the same arrangement». These are the words of Raj Patel, award-winning author, filmmaker, academic, and one of the world’s leading voices on food systems, justice, and democracy. Raj Patel will join the conference “Food Justice and the Taste for Power” at Terra Madre2026. September 25th - 6:00 pm 📍 Auditorium Reale Mutua Learn more through the link below and make sure to reserve your seat! https://lnkd.in/eTDCrb4H From September 24–27, #TerraMadre2026 brings the world’s #biodiversity to the heart of Turin. Organized by Slow Food, Città di Torino, and Regione Piemonte

What if the way we shop for food could be a small way to care for the planet? Every product we pick up has a story. Where it was grown, how it was produced, how far it travelled, and the people and places behind it. We don’t have to get every choice right. But we can start by paying a little more attention. Choosing what’s local and in season. Putting more plants on our plates. Trying different grains, legumes, and local varieties. Buying only what we know we’ll actually eat. Small choices like these can help reduce waste, support biodiversity, strengthen local communities, and make our food systems more resilient. Because every time we shop, we’re sending a message about the kind of food system we want to support. These are the conversations we explore through Food on Film, where students and educators use storytelling, cinema, and creativity to better understand food systems and their role in shaping our future. If you're curious about bringing these conversations into your classroom, discover more about Food on Film and Slow Food's education projects. 📩 Learn more about how to take action through our Food On Film Project, head to the link below or email education@slowfood.it. https://lnkd.in/dfWenTV9 With our partners Green Montenegro IFF, Innsbruck Nature Film Festival, Mobile Film Festival, Cinemambiente Torino, Ecozine Film Festival and Interfilm Berlin. Funded by the European Union. Views and opinions expressed are however, those of the author(s) only and do not necessarily reflect those of the European Union or the Creative Europe Media Program. Neither the European Union nor the granting authority can be held responsible for them.

Will stricter EU pesticide rules make our breakfast more expensive? Possibly. But that's not the whole story. A new POLITICO Europe analysis of the EU's proposal suggests that, in a worst-case scenario, coffee prices could rise by 332% and citrus by 82% if non-EU producers don't adapt to EU pesticide rules. That's a legitimate concern. But we're missing another question: what are the costs we don't see on the price tag? Health impacts, degraded soils, biodiversity loss, polluted water and damaged ecosystems all have a cost, we just don't include most of it in the price of our breakfast. And we shouldn't accept a choice between cheap food for those with less money and good food for those who can afford it. The answer is better public policy make sustainable, healthy food accessible to everyone, while ensuring farmers are fairly paid for producing it. We should also remember that food produced without toxic pesticides can come from local and regional supply chains that strengthen communities, reduce dependence on imports and provide fair remuneration for farmers. And breakfasts do not have to look the same everywhere: diverse food cultures and seasonal local products can be part of a resilient and sustainable food system. At the same time, the EU must ensure coherence between its domestic standards and trade policy. If European farmers are expected to meet certain requirements, so-called mirror measures can help ensure that imported products are subject to equivalent standards, creating a level playing field. The goal shouldn't be cheap food, it should be good food at a fair price for people, farmers and the planet.

Farmers should earn more than the middlemen. Local food should be the easiest choice. Healthy food should be accessible to everyone. Food should bring people together. Producing food should restore nature, not exhaust it. These ideas sound obvious, yet today's food systems often make the opposite feel normal. When we start questioning what we've accepted as "just the way things are," we begin to imagine something better. A food system that values farmers, supports local communities, protects biodiversity, and makes healthy, sustainable choices easier for everyone. These are exactly the conversations we explore through Food on Film, where students and educators use storytelling, cinema, and creativity to better understand food systems and their role in shaping them. If you're curious about bringing these conversations into your classroom, discover more about Food on Film and Slow Food's education projects. 📩 Learn more about how to take action through our Food On Film Project, head to the link below or email education@slowfood.it. https://lnkd.in/dfWenTV9 With our partners Green Montenegro IFF, Innsbruck Nature Film Festival, Mobile Film Festival, Cinemambiente Torino, Ecozine Film Festival and Interfilm Berlin. Funded by the European Union. Views and opinions expressed are however, those of the author(s) only and do not necessarily reflect those of the European Union or the Creative Europe Media Program. Neither the European Union nor the granting authority can be held responsible for them.

Today is a day to celebrate Indigenous Peoples, their cultures, their territories, and the knowledge that has been passed down through generations. But this shouldn’t be something we remember just once a year. Indigenous knowledge is alive. It lives in the way communities grow and share food, care for seeds, protect forests and water, and pass knowledge from one generation to the next. It changes and adapts, but it remains deeply rooted in the territories and relationships that have sustained it for generations. It also reminds us to look differently at the things we often take for granted. Food is more than a commodity. Land is more than a resource. A seed is more than something we plant. Each one carries memory, culture, identity, and a responsibility toward the future. So today, we celebrate, but we also listen. And tomorrow, we should keep listening. Because recognizing Indigenous knowledge means valuing it, respecting the people who carry it, and protecting the territories where it continues to live. Our foods are living memory. Our territories are living systems. Our seeds are the future. Learn more about the Slow Food Indigenous Peoples’ Network: https://lnkd.in/eQA7G_5S

Today is a day to celebrate Indigenous Peoples, their cultures, their territories, and the knowledge that has been passed down through generations. But this shouldn’t be something we remember just once a year. Indigenous knowledge is alive. It lives in the way communities grow and share food, care for seeds, protect forests and water, and pass knowledge from one generation to the next. It changes and adapts, but it remains deeply rooted in the territories and relationships that have sustained it for generations. It also reminds us to look differently at the things we often take for granted. Food is more than a commodity. Land is more than a resource. A seed is more than something we plant. Each one carries memory, culture, identity, and a responsibility toward the future. So today, we celebrate, but we also listen. And tomorrow, we should keep listening. Because recognizing Indigenous knowledge means valuing it, respecting the people who carry it, and protecting the territories where it continues to live. Our foods are living memory. Our territories are living systems. Our seeds are the future. Learn more about the Slow Food Indigenous Peoples’ Network: https://lnkd.in/eQA7G_5S

In this episode of Slow Food, The Podcast, our host Valentina Gritti sits down with philosopher and researcher Elena Mancioppi to explore the invisible power of smell and how food aromas shape our choices long before we take a bite. From the scent of fresh bread in supermarkets to vanilla making food taste sweeter, this episode uncovers how olfactory marketing influences what we crave, buy, and remember. We also discuss the cultural and political history of smell, the ethics of artificial aromas, and why becoming aware of these invisible cues is itself an act of resistance. In this episode, we will explore: - How scent is used to influence consumer behaviour - The hidden history and politics of smell ... and much more! Featuring insights from Elena Mancioppi, philosopher and researcher at the University of Gastronomic Sciences - Pollenzo. 🎧 Listen to the full episode: https://lnkd.in/eEgGeiWY Have you ever bought something just because it smelled good? Tell us in the comments!

In a hospitality sector where waste is often seen as unavoidable, innovation starts by finding new value in what would otherwise be discarded. In Brussels, the "Circular Fermentation for Mixologists" initiative is transforming fermentation byproducts from kombucha, shoyu, kimchi, and other foods into innovative ingredients for cocktails and beverages. Through collaboration with mixologists, bartenders, and fermentation experts, the project is developing practical zero-waste methods, testing new recipes, and creating a guide to help hospitality professionals adopt more circular practices. By turning overlooked byproducts into new opportunities for flavor and creativity, the initiative supports a more sustainable beverage sector while strengthening knowledge-sharing across Belgium’s hospitality community. Supported by the Negroni Week Fund, an initiative we lead in partnership with Negroni, this work shows how innovation and collaboration can help build a more resilient and sustainable food and beverage system. Find out more: https://lnkd.in/epaVNNrY

As extreme weather events become more frequent, the resilience of our food systems depends on something often overlooked: biodiversity. For decades, industrial agriculture has relied on uniform crops and standardized production. While efficient in stable conditions, these systems are increasingly vulnerable to droughts, floods, pests, and rising temperatures. A more resilient future starts with diversity. Across Europe, farmers are safeguarding traditional crop varieties that have adapted to local environments over generations. These seeds and the knowledge that accompanies them help strengthen food security, support biodiversity, and enable food systems to better withstand climate shocks. Agroecology builds on this diversity, combining local knowledge, healthy ecosystems, and sustainable farming practices to create food systems that are fairer, more resilient, and better prepared for the challenges ahead. Because protecting the right to food means building food systems that can endure. By signing the European Citizens' Initiative Food is a Human Right for All, you can help advocate for policies that support agroecology, biodiversity, and resilient food systems across Europe. Sign the ECI #goodfoodforall: https://lnkd.in/dPmcVYqM Co-funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor the granting authority can be held responsible for them. Good Food For All - Europe

In this episode of Slow Food, The Podcast, Valentina Gritti sits down with researcher and lecturer Luca Antoniazzi to explore how television, cinema, and streaming platforms shape the way we think about food and why becoming a critical viewer matters more than ever. From the "eat clean" movement to the marketing of plant-based products, this episode unpacks how media uses stereotypes to sell ideas of health, beauty, masculinity, and sustainability. We will also discuss the growing power of streaming platforms, the filter bubble, and why the stories we consume can influence how we understand food, culture, and even ourselves. Featuring insights from Luca Antoniazzi, researcher and teacher in audiovisual culture and communication at the University of Gastronomic Sciences of Pollenzo. 🎧 Listen to the full episode here: https://lnkd.in/eqX77ZwM How have you noticed this trend in films, TV, or social media that made you stop and think? Share it in the comments!