Slow Food Community – Slow Food’s new Global Strategy

A radical change is taking place within the Slow Food movement all around the world.

The 2017 Congress in Chengdu (China) announced our aim to revolutionize the basis of our organization, making it less formal and more inclusive. We want to involve all of the people, groups, organizations, and communities that help to spread the Slow philosophy and carry forward our global projects, including Slow Food Gardens, Presidia, the Ark of Taste, Farmer’s Markets, and global campaigns.

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The Slow Food International Council Meets in Kenya

The Slow Food International Council, the organization’s strategic guiding body, meets in Nairobi, Kenya. The assembly represents the main forum for dialogue between local Slow Food representatives and will outline the key strategies for Slow Food international for the next year.

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Geopolitics: A Talk with Barbara Abdeni Massaad and Carlo Petrini

Friday, June 8 Stefania Parmeggiani will meet Barbara Abdeni Massaad and Carlo Petrini (Slow Food) to talk about the geopolitics of food. Appointment in Bologna.

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Invitation to the 12th Edition of Terra Madre Salone del Gusto

FoodforChange is the theme of the 2018 event. Everyone will be asked to reflect on their food choices: what production methods they support, what foods they cook, what they put in their shopping cart.

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Slow Food International Congress

The 7th Slow Food International Congress took place in Chengdu, China, from September 29 – October 1, 2017.

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Cooking Lebanese Food in Pollenzo

Barbara Abdeni Massaad was the special guest Chef at the Academic tables at Pollenzo. Writer, photographer, chef, and Slow Food International activist Barbara Abdeni Massaad has an inexhaustible passion for the gastronomic culture of the Levant, seasoned with a strong social commitment.

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Slow Food Beirut at Komi Kebir Mediterranean Festival

Slow Food Beirut representatives will join the Slow Food Komi Kebir Mediterranean Festival on May 7 2017 in in the town of Buyukkonuk in Cyprus to showcase their work and vision and also to share common identities and food products.

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