We work to raise awareness about the sustainability and social justice issues surrounding the food we eat. We do that by working hand in hand with our members who are in local geographic groups.
If you are interested in funding one of our projects, please email us and we’ll be delighted to send you more information.
Slow Food Baby: The project goal is to demonstrate how real food builds bodies, brains and community by offering parents tools and practical knowledge to help them deliver real food to their families.
Slow Food Kids: Slow Food UK launched Slow Food Kids (under the name of ‘The Taste Adventure’ at that time) at the Children’s Food Festival organised by the Northmoor Trust in South Oxfordshire in June 2010. This interactive event is aimed at educating children on the use of the five senses when we eat and enjoy good food. A series of ‘zones’ are set up to stimulate the children’s senses through ‘touchy’, ‘smelly’, ‘noisy’, ‘tasty’ and ‘seeing’ areas, where children are encouraged to squish, spy and sniff food in its natural form. Slow Food Kids is being requested at festivals and events around the country.
Slow Food on Campus: Slow Food on Campus is an initiative that offers students the opportunity to influence the direction of food systems in their Universities or higher education establishments. With the support of the Slow Food UK office students can establish on Campus groups that will host events, run fundraisers and actively promote the desire for change concerning food in their universities and surrounding communities.
Forgotten Foods (UK Ark of Taste) and Chef Alliance: The Forgotten Foods programme (Ark of Taste) is a catalogue of exceptional gastronomic products in danger of disappearance due to current food production and distribution systems. The UK currently has 55 products listed, while the international Ark of Taste boasts over 1,000 products from more than 70 countries. Slow Food UK has developed the Chef Alliance to engage British chefs in actively supporting our aims by championing small scale producers, good quality local and sustainably produced food. We encourage our chefs to use seasonal Forgotten Foods in their menus and with this help the producers to defend our edible biodiversity.