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Thursday, 31 July 2014

Slow Food: role of Africa within global food system

In terms of the flaws of the current food system, each geographical area faces different problems ascribable to processes of food production and distribution. This is why Slow Food takes on an area-based approach with its educational activities and projects.

While in the industrialized countries Slow Food focuses, for instance, on reducing wasteful consumer behavior, introducing healthier ways of eating, raising awareness about the environmental and social benefits of local food and promoting and safeguarding traditional products, the main issues for the African continent differ considerably; reflecting the consequences of an unequal food system. In many cases, communities are fighting for freedom from hunger and the right to food.

Through different initiatives, Slow Food actively supports African communities to help them turn the current situation around. These initiatives include the TenThousand Gardens in Africa project, the Slow Food Presidiaprojects, farmers' markets and the campaign against land grabbing. These projects have the potential not just to improve quality of life, but also to guarantee the very survival of local communities. For more information about our approach in Africa, please read the following document: TheCentral Role of Food, the Central Role of Africa.

This year's edition of Salone del Gusto and Terra Madre will see the participation of around 450 Terra Madre delegates from 48 African countries. The following conferences, Taste Workshops and products will revolve around Africa at Salone del Gusto and Terra Madre 2014:

Presidia products:
There will be 30 Slow Food Presidia productslanding at Salone del Gusto from Africa. Cheeses, animal breeds, vegetables, fruit juices, cereal grains and much more will represent the biodiversity and good, clean and fair food of 15 countries from the African continent. Among those enjoying their debut this year will be Ogiek Honey from Kenya (a typical product made by indigenous communities living in the Mau Forest) and SouthAfrican cheeses made with raw milk (inspired by Europe but adapted to the subtropical climate of South Africa).

Source: modernghana.com

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