Slow Food USA & International Programs

Contents

What We Do
We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.

Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.

We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.

Domestic Programs

• US Ark of Taste
• Renewing America’s Food Traditions
• Slow Food In Schools
• Slow Food On Campus
• US Terra Madre Network
• US Youth Food Movement
• US Presidia

International Programs

• Terra Madre
• Salone del Gusto
• Slow Fish
• Cheese
• Ark of Taste & Presidia
• University of Gastronomic Sciences

Slow Food Domestic Programs

US Ark of Taste

The Slow Food USA Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure that they remain in production and on our plates. Learn More.

Renewing America’s Food Traditions
Managed by Slow Food USA, RAFT is an alliance of food, farming, environmental and culinary advocates who work to identify, restore and celebrate America’s biologically and culturally diverse food traditions through conservation, education, promotion and regional networking. Learn More.
 

Slow Food In Schools
Slow Food in Schools teaches youth about the values of eating locally, seasonally and sustainably through hands-on projects. Programs range from collaborating on curricula and after school activities to improving school lunches and school garden programs. Learn More.

Slow Food On Campus
Slow Food on Campus is a network of Slow Food campus chapters that engages college students around food system and food justice issues. Programs are run by college and university students across the country. Learn More.

US Terra Madre Network
Terra Madre is a network of over 7,000 food producers, cooks and university educators from 150 countries, including over 1,000 delegates from the U.S. united by a common goal of global sustainability in food. Learn More.

US Youth Food Movement
Around the world, youth are mobilizing to bring good, clean, and fair food to their communities. The Youth Food Movement is a network of these local projects connected through international communication and exchange. Learn More.

US Presidia
If unique, traditional and endangered food products can have an economic impact, they can be saved from extinction. This is the simple reasoning behind the Presidia—small, targeted projects to assist groups of artisan producers. Learn More.

International Programs

Terra Madre

Terra Madre is an international network of over 7,000 food producers, cooks, and university educators. Every for years, network delegates come together to discus global food sustainability issues. The next Terra Madre takes place in the fall of 2010. Visit Site.

Salone del Gusto

In October of every even-numbered year small-scale food producers from all over the world come to Turin, Italy to showcase their products to more than 150,000 people. Visitors taste presidia products and cuisines from nearly every continent and participate in taste workshops. Visit Site.

Slow Fish

First held in the Italian port city of Genoa in 2004, this biennial sustainable seafood exhibition brings together fishers, processors, researchers, government agencies and consumers to explore ways to combat the depletion of our fish stocks and enjoy seafood responsibly. Visit Site.

Cheese

Held in Bra, Italy, this biennial event is the leading international festival for artisan cheese producers. The world’s most renowned artisans, affineurs, cheesemongers and shepherds come to present their cheeses to tens of thousands of visitors and host taste workshops. Visit Site.

Ark of Taste & Presidia

Overseen by the Slow Food Foundation for Biodiversity, the Ark of Taste is a catalog of hundreds of extraordinary products from around the world. Presidia are small projects to assist groups of artisanal producers worldwide. Visit Site.

University of Gastronomic Sciences

UNISG was founded in 2004 to bring academic strength to the field of food studies and create a new definition of gastronomy. Four programs combine humanities, science, and sensory training for a multi-experiential understanding of food production. Visit Site.