Back to Italy. In Bra, in the Piedmont region, we visit the headquarters of the international slow food movement. Ester Clementino explains what the organisation is about: “Slow Food strives towards a world where everyone can enjoy food that is good for them, good for the people who make it and good for the planet. We want to achieve this by working with small-scale producers who produce artisanal food products that are under pressure and must be protected. Be it vegetables, fruit, cheeses, seeds or animal breeds. In this way we also promote biodiversity. “
The organization connects small, sustainable producers to customers such as restaurants and shops. It also stimulates knowledge exchange among members. To enthuse consumers, the organization organizes markets, workshops and multi-day festivals, with local and traditional food as theme. Ester explains why: “Many consumers no longer know where their food comes from. The distance between the farm and the fork has widened because of the industrialization of our food. We are trying to reduce that distance.”
Ester continues. “We also work closely with well-known chefs. They source produce from local, artisanal producers and come up with recipes for those special ingredients. That way they not only advertise artisanal food, but also the local producers.” In short, the Slow Food movement promotes eco-gastronomy.