The Slow Food Team had a lovely day on December 8th 2012 at Sheepdrove Organic Farm, where this year’s Slow Food Annual General Meeting was hosted.Some of us arrived at the farm by train, others by car, but it was clear from the early morning hours that this would be a lovely day with a blue sky and endless sunshine! Arriving at Sheepdrove, around 10 o’ clock in the morning there was enough time to welcome our 30
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Universities across Britain, from Edinburgh to Exeter, have been embracing Slow Food and establishing further grass-root support in spreading the message of Good, Clean and Fair Food for all of the UK.Over twenty-two campuses now have a Slow Food presence with university groups raising awareness of Slow Food’s ethos to a wider and ever-varied student population. From bake-sales to addressing a 10,000 person audience at Terra Madre 2012, the grassroots characteristics of Slow Food on Campus (SFOC) are demonstrated by Exeter SFOC leader Rachel.
Having started Exeter’s
Now that 2012 is coming to an end, we would like to wish you all a Merry Christmas and a New Year full of happiness and good, local food.Now that 2012 is coming to an end, we would like to wish you all a Merry Christmas and a New Year full of happiness and good, local food. Our plans for 2013 are to keep working to reach more kids, students, chefs and producers with our message of good, clean and fair food, and we would
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The way food is produced and consumed today threatens our edible biodiversity. Matthew Fort, one of the UK's most influential food writers, thinks Slow Food's work is critical for the present and the future of foodMatthew Fort believes Slow Food’s work is critical for the present and the future of food: “I wholly endorse the Slow Food UK’s Forgotten Foods programme. I’ve been a firm supporter of the ideals of Slow Food for a good many years. It seems to me that the Forgotten Foods programme has particular relevance and
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This is the second week of our Forgotten Foods Campaign. We are raising funds to save our edible biodiversity. Donate now for the chance to win a table at NOMA.“There seems to be an ever-larger choice of foods, when in fact we are losing variety as the industrialised food system offers highly processed foods and monotonous mainstream flavours”, says Sanjay Kumar, Chef and Slow Food Cornwall Leader. Traditional foods and production techniques are lost, as they don’t fit in with the way food is
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The way our food is produced and consumed threatens our edible biodiversity and the livelihood of small-scale farmers. ”Many traditional foods and breeds in Britain have become endangered because they do not fit into the modern industrial food system”, says Forgotten Foods producer George Steriopulos. The Manx Loagthan, the rare sheep he breeds on the Isle of
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It has been more than a week since we came back from Salone del Gusto/Terra Madre in Turin. We went to Italy with a suitcase full of ideas and we came back with a bigger suitcase packed with more ideas and inspiration. Fortunately, ideas and inspiration are light and easy to carry, otherwise
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After a rather eventful and somewhat fatiguing process of meeting at Paddington station then finding our way to Hungerford via two unsuccessful and infuriating encounters with incorrect trains and unhelpful train instructors, the Slow Food UK team finally arrived at Sheepdrove Farm on a cloudy and foggy Monday morning. The atmosphere of the farm and
...Restaurant Associates announced a new partnership with Slow Food UK yesterday evening at an exclusive event for the company’s diverse client base which includes leading law firms, investment banks and innovative marketing agencies. This partnership was one of a number of exciting new initiatives unveiled by Restaurant Associates and forms part of a brand refresh
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On Sunday 14th October 2012, Slow Food UK attended Ham House’s ‘Home Grown’ Food Fair which took place at the National Trust house in Richmond, London.
The sun shone for Ham House’s autumnal food fair held at one of Europe’s greatest 17th-century houses. Food stalls were set up around the kitchen garden, enticing visitors to sample
