Carlo Petrini was “a visionary leader and public intellectual with a profound commitment to the common good, human relationships, and the natural world,” says Slow Food.
African Farmer and Entrepreneur to Lead Slow Food International
Ugandan farmer and social entrepreneur Edie Mukiibi is committed to shaping the future of regenerative farming communities worldwide in his new role as President of Slow Food International.
28 Organizations Promoting Indigenous Food Sovereignty
These 28 organizations are preserving Indigenous food systems and promoting Indigenous food sovereignty.
Social and Environmental Justice Activists React to EU Farm to Fork Strategy
The EU’s new Farm to Fork strategy marks a turning point in climate change legislation, setting forth principles to alleviate the environmental and social impacts of food production and food consumption
Living the Slow Food Life During Lockdown
Through Slow Food Live, a series of free, live, online sessions people around the world can learn how to live a Slow Food lifestyle while staying inside during the coronavirus pandemic.
This Season, Focus on Creating Convivial Food Experiences
As technology makes it easier to order delivery or eat alone, conviviality—the pleasure of eating with others—is becoming tougher. These strategies make it easier to create joyful, communal food experiences.
19 Organizations and Initiatives Winning in the Food Movement
Food Tank is highlighting 19 organizations that are strengthening the growing food movement by engaging their communities, sharing knowledge and nutritious food, and achieving lasting victories in our efforts to build a more equitable food system.
Defy the Divide: Enter the Gray Area for Food Solutions Says Nierenberg
On “Heritage Radio on Tour,” host Dana Cowin visits Food Tank President Danielle Nierenberg at the Slow Food Nations Leader Summit in Denver, Colorado.
23 Restaurants Giving At-Risk Youth an Opportunity to Succeed
One in five adolescents in New Orleans are neither working nor enrolled in school. Café Reconcile, and 23 similar restaurants worldwide, is creating opportunities in the kitchens through culinary and life skill training programs.
Going Forward By Going Back: An Excerpt from Nourished Planet
Plant biodiversity is rapidly declining and little research has been invested in sustainable and nutritious indigenous crops, which can lead to improved health outcomes and increased food security.
Ben Friedman is Taking a Business Approach to Solve Environmental Problems
Ben Friedman shares how restaurants can transform food practices to promote sustainability. He sat down with Food Tank to talk about a range of issues that hurt the food system, and how individuals can help solve these problems.
Gardens are emblems of resistance: Interview with Slow Food International Vice President
Mukiibi: “Local food traditions are very important in ensuring sustainable diets and creating resilience to climate change in many different communities.”
Going Forward by Going Back Wrapped Up Day Two at Seeds&Chips
Food Tank partnered with Seeds&Chips to make the Going Forward by Going Back panel possible in Milan, Italy. It discussed how to take into account indigenous knowledge and traditional farming methods when innovating new technologies.
Preserving Pollinators in Kenya
Land-grabbing and deforestation have destroyed much of the Mau Forest in Kenya. It is home to the Ogiek community, who have subsisted on the honey of native bees in the forest for hundreds of years.