Presentation hold by Anselme Bakudila Mbuta, Slow Food Studies Centre, Italy, at the Brussels Briefing ‘Geography of food: reconnecting with origin in the food system’, organized by CTA on 15th May 2013. More on: http://brusselsbriefings.net/

1. Brussels Briefing n. 31
Geography of food: reconnecting with origin in the food
system
15th May 2013
http://brusselsbriefings.net
Linking food traditions and education: the
experience of Slow Food and the Terra Madre
Network
Anselme Bakudila Mbuta, Slow Food Studies
Centre

2. LINKING TASTE AND EDUCATION:
THE EXPERIENCE OF SLOW FOOD
AND
THE TERRA MADRE NETWORK
Anselme Bakudila
Centre des études Slow Food
a.bakudila@slowfood.it
Briefing ACP-UE no. 31 – Bruxelles 15 mai 2013

3. • A non-profit organisation, established in 1986
alternative to fast-food and to fast life;
• Became international in 1989. Headquarters in Bra
(Piemont – Italy);
• Supports eco-gastronomy, food education,
biodiversity, preservation of local traditional
nutrition, farmers and environment
What is
Slow Food?

4. Global network of 100,000 participants in 160 160
countries, organised in approximately 800 800 convivia.
Supports change in the current production system, food
consumption and food distribution.
Connects all key players in the food sector:
farmers, fishermen, cattle rearing, taste and food
biodiversity
Participants:
farmers, artisans, students, fishermen, teachers, academic
ss, cooks, chefs, food communities, Slow Food Youth
Network
The Slow Food Network
www.terramadre.org

5. Every two years in Turin – 5,000 participants
from respective communities across 5
continents
Terra Madre Event:
Expression of the network

6. When to eat = saving and
keeping tradition
and biodiversity
Food produce which is the expression of a territory and of
those who produce it. For this, we have these projects:
projets:
• Ark of Taste,
• Slow Food Presidia,
• Earth Market,
• Alliance between Chefs and Slow Food Presidia,
• A Thousand Gardens in Africa,
• Four Cities For Dev (4Cities4Dev).
www.slowfoodfoundation.com

7. The project revolves around these values:
A Thousand Gardens
in Africa
(www.slowfoodfoundation.com/athousandgardens)

8. Aim for the year- total of
10,000 gardens
School gardens by the
pupils and teachers
Community gardens
By adults (local communities,
parents).
Products: local biodiversity
They are easy to re-create
locally
Education
and TasteKnowledge of the food sector: from
field to fork

9. - produce for local consumption (not for export):
school canteen;
- learning (not an act of punishment);
- school canteen or school fees support;
- men and women involved;
- school attendence and fight against illiteracy;
- valuing of food.
Easy to re-create locally
Social Impact

10. Africa-Europe Co-operation
Traditional food (good, clean and fair) as starting point.
European cities (Turin, Tours, Bilbao, Riga) adopt 7 food
communities in Africa as per the twinning system:
Ivory Coast – Tours
Ethiopia – Bilbao
Kenya – Bilbao
Madagascar – Riga
Mali – Turin
Mauritania – Tours
Senegal – Turin
FOUR CITIES FOR
DEV (www.4cities4dev.eu)

11. Production zone – Villages of Tartar and Soibee.
Ingredients:
• ash of the “cromwo” tree (“kamabele kambou” in Swahili);
• cow milk (local breeds crossed with zebus) yoghurt for
men - or
• goat milk (thicker and more nutritional value) yoghurt for
women and children.
Inmportant nutrition in the
Pokot tradition: especially for
the shepherds.
SLOW FOOD PRESIDIA
OF THE POKOT (Kenya)
ASH YOGHURT

12. Social Impact
Micro-economy created in favour of families
enables:
•the continuity of traditional nutrition;
•the guarantee of veterinary assistance and
the food implementation to cattle;
•the purchase of 3 oxen-zebus
for reproduction;
•production of promotional material for the
yoghurt and for the territory;
26 active producers currently

13. Preservation and promotion of traditional products of 4
African countries:
• Guinea-Bissau (traditional palm oil);
• Mali (Katta pasta from Timbuktu and Gao);
• Senegal (salty couscous millet);
• Sierra Leone (Kenema Cola).
with the help of producers, cooks, academics and the local
network.
Other Slow Food projects
(with the FAO)

14. The mapping of food identifying the local
vegetable produce from traditional plant
varieties and animal species enables:
• More control of spontaneous resources
(herbs, leaves, fruits, honey, fish);
• Possibility of diet diversification
Social Impact

15. Slow Food Cuba is founded in 2004. With 3
convivia and several local associations:
• Cuban renewable solar energy;
• Community association for the protection of Taste
and Education
Slow Food Cuba

16. Thank you for your attention