2. Buono
Pulito
Giusto
Good, Clean, Fair & Connected:
Experiences from Terra Madre /
Salone del Gusto 2013
Christopher Fink, PhD
Thursday, April 11, 13
3. Purpose
❖ Describe Slow Food and my interest in this movement
❖ Link the Slow Food movement to the area of Health Promotion
❖ Share primary activities and outcomes from Terra Madre &
Salone del Gusto, 2012
❖ Share other outcomes from Terra Madre & Salone del Gusto,
2012
❖ Describe new connections and opportunities developed through
this experience
❖ Briefly describe next steps
Thursday, April 11, 13
4. Who / What is Slow Food?
Slow Food works to defend biodiversity in our
food supply, spread taste education, and connect
producers of excellent foods with co-producers
through events and initiatives
Thursday, April 11, 13
5. Philosophy
“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.”
slowfood.com
Thursday, April 11, 13
6. Who / What is Slow Food?
❖ 100,000 + members
❖ 1,000 + chapters
❖ Terra Madre
❖ Salone del Gusto
❖ University of Gastronomic
Sciences
Thursday, April 11, 13
7. History
❖ 1986: Arcigola founded in Bra, Italy
❖ 1989: Slow Food Manifesto born
❖ 1996: Ark of Taste is launched, first Salone del Gusto in Turin
❖ 2000: Slow Food USA established
❖ 2004: University of Gastronomic Sciences opens, first Terra Madre is held
❖ 2008: 7th Salone del Gusto is held with 180,000 visitors
❖ 2011: Granai de!a Memoria project is initiated in an attempt to preserve
traditional knowledge
❖ 2012: Terra Madre & Salone del Gusto held simultaneously with 200,000 +
visitors
Thursday, April 11, 13
8. Why Slow Food? Why Me?
❖ “Standard” approach to healthful diet
❖ Importance of purpose,
meaning in health behaviors
❖ Interest in environmental
factors
❖ Social, cultural, physical
❖ Emergence from interest in
Mediterranean dietary and lifestyle patterns
Thursday, April 11, 13
9. Slow Food &
Health Promotion
Health Promotion
The process of enabling people to increase control over their health and its determinants,
and thereby improve their health - World Health Organization
❖ Emerging linkage
❖ IUHPE connection
❖ Diet-related chronic disease - solutions?
❖ Elevate importance of food
❖ Co-producer model
❖ Build community around food
Thursday, April 11, 13
10. Salone del Gusto / Terra
Madre 2012
❖ 1,000 + exhibitors
❖ 100 countries
❖ 40 ‘conferences’ + other presentations and discussions
❖ Lingotto Exhibition Center
Thursday, April 11, 13
12. Ministry Ministry for
Ticket Office
Slow for the
Fish
Agriculture,
Environment, Food and
African Land and Foods that Forestry
La Mappa
Food Sea (Italy) Change Policies (Italy)
Honey
Garden the World
bar
Slow Food Exit
Asia and Educa
Oceania
Slow Food
Ludoteca
Entrance
Network
Monferrato
Youth
Circus
Europe Biodiversity
House
Africa
UNISG
North
America Latin America Oval
Pizza
Piazza Torino Lingotto Fiere 21- 25 ottobre 2010
21- 25 ottobre 2010
Street enoteca Sala Gialla
Food
Railway
Sala direction
azzurra
Ticket Office
Exit
Calabria Puglia Entrance
Sicilia Press Office
I floor
Sardegna
Campania
Lazio e Basilicata Pav 3 Slow Food
Accreditation
Alliance
Osteria
Intesa I floor Meetings
San Paolo Lavazza with the
Province Makers
Abruzzo of Turin Sala F Sala E
Umbria e Molise Theater
of Taste auditorium
Agnelli
Literary
Vodafone
Café
Ministry Sala A Sala B Sala C Sala D
Lombardia of Education,
Universities
and Research (Italy)
Sala G Taste Workshop Pav 5
Toscana Torino Chamber
of Commerce
Sala
Arancio
Sala
galleria visitatori
blu Piemonte e
Marche Valle d’Aosta Lurisia Garofalo Pav 2
Trentino
Ticket Office
Alto Emilia Exit
Adige Romagna
Sala Entrance
rossa
Rio +20 Friuli via nizza
Venezia
Liguria Giulia Veneto Pav 1
Thursday, April 11, 13
15. Salone del Gusto / Terra Madre
My Activities
❖ Granai de!a Memoria
❖ Systemic Design
discussions and linkages
❖ Food education
development
Thursday, April 11, 13
16. Granai della Memoria
Project
❖ Project overview
❖ Emergence, spring 2011
❖ Our implementation
(Fall 2011)
❖ Delaware COA
❖ Slow Food
❖ MG connection
❖ Manuscript
Thursday, April 11, 13
17. My Presentation
❖ The Granai experience
at OWU
❖ Nature of OWU,
liberal arts, and
fit with project
❖ Connection with Slow
Food and IUHPE
Thursday, April 11, 13
18. My Presentation
❖ Tenets of ‘Good, Clean,
Fair’ and link to health
❖ Description of
observational work
(unique)
❖ Focus on student
outcomes: self-examination,
higher level learning,
community
❖ My outcomes: appreciation of process, new pedagogical tech,
strengthened relationships, chance to build scholarly agenda
alongside students
Thursday, April 11, 13
22. technological area. These issues need, on the contrary, to be an integral part of the planning process, so as to
raise and develop awareness of production able to identify the correct types of resources and energy which
have to be used in compliance with, rather than being an external factor of the process.
Although the current linear production model proves to be “efficiency orientated” throughout its production, recycle and economy
processes, both as far as product and scrap are concerned, it generates waste that inevitably results in considerable end-of-process
social costs.
|
Reasons for a change 15 Systemic Design, Bistagnino (2011)
Thursday, April 11, 13 SYSTEMIC DESIGN
23. This market logic aims to exploit the consumer‘s unsaid wishes and weaknesses in order to make him lose his
uniqueness. As a result, he will feel fulfilled only when playing a pre-packed role that he has chosen without
awareness.
A systemic production model exploits the resources in the vicinity, rather than the ones that are distant and promotes, through the
output of a system that becomes the input of another one, a more effective relationship among farming and industrial production
processes, the system of the natural kingdom, the territory and the communities. This is conducive to the creation of an open
relational network that revitalises and defines the territory with its peculiar features.
Within a systemic model, every point is cooperatively connected one with the other, both in the input and
output sections, and it is strongly related to the territory where actions are performed. This scenario enables
Systemic
the several players to be deeply aware of their choices and to how they affect the territory, in that they are Design, Bistagnino (2011)
Thursday, April 11, 13
personally involved. There is a strong feeling to be part of a system of relationships whose interwoven
24. and exploit all its possibilities, in a dimension that doesn’t slip away but, on the contrary, is
attentive to the great need of participatory democracy we need nowadays. The citizen is an active
part, the real leading actor of the process of rebirth and feels like he can control the territory and
his life.
Visualisation of the shift from linear to systemic model.
Systemic Design, project related plans
| 27
SYSTEMIC DESIGN
Systemic Design, Bistagnino (2011)
Thursday, April 11, 13
26. that has proved to be much more economically profitable than dairy products, and that diversifies food
farming speciality food of the land.
The Reggiana Red Cow cattle breeding is no longer pivotal to the project. The main focus is on the accomplishment of a network of
interconnected production activities fostering the economy of the territory, as clearly shown by the products listed below, which stand
side by side with Parmesan cheese (project: Design, Politecnico di Torino).
It is surprising to notice how, only by changing our observation and survey point, it is possible to kick off new
production processes, starting from the previously existing ones. What is even more astoundingDesign, Bistagnino (2011)
Systemic is how
changing our outlook on waste, no longer deemed as trash to get rid of but as a veritable raw material, may
Thursday, April 11, 13
27. Schematic diagram of the difference between local market and global market and their related goals.
It would be important that large retail chains36 would ponder over this new, fair and urgent demand, in order to
be in compliance with this new perception. The reason is that their supermarkets are not only places where
customers go on a day-to day basis for their regular purchases, but also representative of the strong tie
existing between production and consumption. These chains should be used to support customers in making
The different food values in relation to both a proximity and a globalized market.
3670% of the food consumed at home, in Italy, comes from these retail chains; in particular, 65% of the market is made up of Coop,
Conad, Selex, Carrefour, Auchan, Esselunga and Despar (Ettore Livini, Le sette sorelle del cibo, in: La Repubblica, 5th August 2010).
Experimental projects – case studies
Agro-industry | 140
SYSTEMIC DESIGN Systemic Design, Bistagnino (2011)
Thursday, April 11, 13
30. Systemic Design
❖ Economics
❖ Input / Outputs
❖ Logistics & distribution
❖ Health?
Comparison between the current linear situation and the new one based on the systemic approach with new jobs and percentage
distribution.
Systemic Design, Bistagnino (2011)
Thursday, April 11, 13
31. Food Education and Growing
Education
❖ Collection of
materials
❖ Activities in
HHK114
❖ Project with
ECC
Thursday, April 11, 13
32. Next Steps
❖ Spring 2013 travel learning
❖ Manuscript
❖ Linkages between systems,
traditional knowledge, and
health
Thursday, April 11, 13
