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If we all give a little, even just a few euros, Slow Food can continue its work around the world: the gardens in Africa, the Presidia, the Ark of Taste, the Chefs' Alliance and the Earth Markets.

It only takes a few seconds, and a small gesture can make a massive difference. If we all come together to defend the future of thousands of farmers, shepherds, fishers and food artisans who love the earth, we can save biodiversity and guarantee good, clean and fair food for all.

Support our fight. It's your fight too.

Why is saving biodiversity important?
Over the past 10,000 years, humans have selected thousands of plant varieties. In just 70 years, we have lost 75% of them.

We produce our food by cultivating a tiny number of varieties using chemical fertilizers and pesticides and farming a handful of animal breeds using industrial methods. This kind of agriculture is bad for the environment and for our health.

Only biodiversity can save the world.

Your donation will be used to finance Slow Food’s project in defense of biodiversity.

Meet the people protecting biodiversity every day:

Francisco Melo Medeiros, age 30, Brazil

I am 30 years old, and I was born in a town in the Sertão, a semi-arid region of northeastern Brazil.

Dalí Nolasco Cruz, age 27, Mexico

I am an indigenous Nahua and I live in Tlaola, in the State of Puebla, Mexico. Together with twelve other women I cultivate the Tlaola serrano chili pepper on terraced land.

Ibrahim Mansaray, age 40, Sierra Leone

In 1996, rebels attacked my village and captured me. I was only 9 years old. At their camp, I was trained to shoot and to kill.

Sicily’s Madonie Presidia

By now we’re a good group, about 20 of us, farmers, cheesemakers and beekeepers from villages in the Madonie.

Kevin Muraya, age 12, Kenya

We are 50 children, and we take turns doing a thousand different things: we sow, we water the plants, we pick the vegetables.

Gjystina Grishaj, age 56, Albania

Life isn’t easy in Kelmend: The winter is long, we lack many services and it takes hours on an unpaved road to reach the bottom of the valley.

Discover all the Stories

Slow Food is an international association that promotes good, clean and fair food for everyone, thanks to the voluntary work of hundreds of thousands of people.

The Slow Food Foundation for Biodiversity coordinates Slow Food’s projects to protect small-scale producers and food biodiversity around the world: the Ark of Taste , the Presidia, the Gardens in Africa, the Earth Markets...

Why do we work on biodiversity?

Biodiversity is our insurance for the future, because it allows plants and animals to adapt to climate change, unexpected events and attacks from disease and parasites.

Biodiversity is not just wild. The knowledge of farmers has produced thousands of plant varieties and animal breeds that are now at risk of extinction. And traditional knowledge is also part of biodiversity, those skills that make it possible to turn milk, meat, grains, vegetables and fruit into thousands of products: breads, couscous, cheeses, cured meats, preserves, sweets...

Protecting biodiversity means respecting all diversities: different places, different bodies of knowledge and different cultures.

It means growing many different things, but on a small scale. It means producing less, but giving more value to what is produced, and reducing waste. It means eating mostly local food. It means promoting a system that is balanced and sustainable. It means protecting the small-scale farmers, fishers and herders who understand the fragile equilibriums of nature and work in harmony with ecosystems.

Here are the supporters of our campaign

Annette SeimerGermany
Slow Food & Chefs Alliance in AlbaniaAlbania
Fanny leoneFrance
Isabella DematteItaly
Paolo BertaniItaly
Sverker Arnberg Unplugged ABSweden
MARIA LUIGINA MERLO MERLOItaly
dawddadwa dawdawdaCanada
Ruben BeckerGermany
Trattoria da Geppe SF Monferrato CasaleseItaly
Osteria del Rooster SF Monferrato CasaleseItaly
Helen TomkinsItaly
Matteo FabbriniItaly
John TollefsenNorway
Sanne ReijengaAustralia
Mercado de la Tierra FUNCENATCosta Rica
Mercado de la Tierra FUNCENATCosta Rica
Claudio GentileItaly
mirana ciulliItaly
Umberto Luperto Lprmrt85l25b180pUnited Kingdom
Alberto CavallottiItaly
Karen D PlattCanada
F T LamCanada
Benedetto di ZittiCanada
Agnieszka KowalskaItaly
adriano tominetti tominettiItaly
Sara PiovesanItaly
Silvia Cantini Campilungo soc.agr. srlItaly
FRANCESCO ALESSANDRINIItaly
ANA MARIA MOLINA CASANOVASpain
Cristina PetroneItaly
Diego PossiaItaly
Ahmed Al AmoudiUnited Arab Emirates
Condotta Slow Food Alto SalentoItaly
Consuelo GreppiItaly
CRAVERO GIOVANNIItaly
Roberto BurdeseItaly
Matteo BaruzzoItaly
Mirco BertinatoItaly
francesco vittoriItaly
Giancarlo PittellaItaly
Gene Covert Covert FarmsCanada
Theresa McDiarmidCanada
ANDREA BARBIERIItaly
Ivana GomarascaItaly
Stefano MurroItaly
natalino santoro privatoItaly
VALTER RECCHIA RECCHIAItaly
Mauro AvinoItaly
Hans-Rudolf WyderSwitzerland
Marco BernasconiSwitzerland
Ursula ChristenSwitzerland
Franz ReschAustria
Flurin ConradinSwitzerland
Michael MüllerAustria
Catia TorriniBelgium
SpeltzMichelLuxembourg
MR Crotty O'ConnorIreland
Ilario PeverengoItaly
Fulvio DanieliItaly
Delegati Terra MadreItaly
Sarianne DurieUnited Kingdom
Gadi Sternbach Hans Sternbach VineyardIsrael
Bill Marinelli THEOYSTERBARbangkokThailand
valentin mongay castroSpain
Jorge Hernandez SlowFood ZaragozaSpain
GILLI LINDA ORSOLAItaly
Visitatori Terra MadreItaly
Martin WienerroitherAustria
Miriam Farrington FarringtonAustralia
Adriana BunescuFrance
Franz ReschAustria
elke martin MartinAustria
Sandra Del FabroItaly
Ozberk ErcinGermany
Xavier Rakotonjanahary Consultant Free lanceMadagascar
Elena Mironova Slow food JuniorRussia
Kathy Sykes SykesUnited States of America
Marc WeistroffFrance
maria irene cardoso convivium posadasArgentina
Haspeslagh Christophe bvba Kaas HaspeslaghBelgium
Anna MuléUnited States of America
Jan and Barbara Geertsema-Rodenburg TS31 InternosNetherlands
BARMA GABRIELLE GABRIELLEFrance
CARLA GIUNGARELLIItaly
ALBERTO LÓPEZ DE IPIÑA SAMANIEGOSpain
Falque AlainFrance
Ana LedesmaSpain
stadler pierreFrance
JOSE MEDINA FERNANDEZMexico
YEH KUO HSIEN Qing Tian XiaTaiwan
Chang Yu-Hsin Taiwan Slow Food AssociationTaiwan
Calin LunguBelgium
MEGUMI WATANABEJapan
Jelena Mikin Mali plac / Little MarketCroatia
giuliana giovanna cassianiItaly
Diane SavoieCanada
Johannes BirnbacherSpain
Martin PowellAustralia
Amorelle & Andrew DempsterAustralia
Show more supporters

Francisco Melo Medeiros - age 30 - Brazil


I am 30 years old, and I was born in a town in the Sertão, a semi-arid region of northeastern Brazil. My parents are farmers, and from a young age, I helped them in the fields: my first job, aged 10, was as a scarecrow in the neighbor's orchard! Little by little, thanks to the help of some of the older beekeepers, I started to take care of the native jandaíra bees, and I immediately fell in love with these insects. I decided to stay in the Sertão and started to study education, because we need education and agriculture in order to help young people to protect our local foods and not abandon our lands. Today, the Cabeço food community cultivates the land organically and we produce honey from stingless bees. Slow Food and the Terra Madre network have introduced me a lot of young people, that, like me, have chosen to stay on their own land promoting good, clean and fair food, and help to remember that at Cabeço we are not alone!

Dalí Nolasco Cruz - age 27- Mexico


Tlaola Serrano Chili Pepper Presidium

I am an indigenous Nahua and I live in Tlaola, in the State of Puebla, Mexico. Together with twelve other women I cultivate the Tlaola serrano chili pepper on terraced land, and I make it into spicy sauces. This ancient variety risked disappearing, but now it's an important economic resource for our community. The women here have always suffered a triple discrimination: because we're women, because we're indigenous, and because we're poor. But now, with great pride, I can say that we are the 500th Slow Food Presidium! I would like to thank Slow Food because it has given value to our work, and importance to our knowledge of the land and food. It's a great opportunity for all the indigenous women of Tlaola.

Kevin Muraya – age 12 – Kenya


Michinda School Garden, Elburgon

We are 50 children, and we take turns doing a thousand different things: we sow, we water the plants, we pick the vegetables. We’ve also learned how to produce our own seeds and compost. And we have lots of fun with the animals: We raise rabbits, chickens, sheep, turkeys and geese. We grow a bit of everything: cassava, spinach, carrot, sorghum, pumpkins, amaranth and bananas too. When we harvest the fruit and vegetables, we all cook together in the school canteen, and if something is left over, we have a little market and use the money to buy many things: watering cans, wheelbarrows, notebooks… At the start my parents weren’t happy, because in Kenya working in the garden is seen as punishment for badly behaved pupils, but then they realized that we’re doing something important. When I grow up I want to be a farmer and produce my own food.

Slow Food has created 2,500 gardens like this one in over 30 countries across Africa. The aim is to reach 10,000 food gardens.

Gjystina Grishaj, age 56, Albania


Mishavinë Presidium

Life isn’t easy in Kelmend: The winter is long, we lack many services and it takes hours on an unpaved road to reach the bottom of the valley. But I love this land, where the mountains touch the sky. And when many emigrated, we stayed. Ten years ago we participated in Terra Madre, and this experience had a great impact on us. We started to work to promote our land and we created a network of guesthouses. Now more and more tourists are choosing to spend a few days here, and more and more of them appreciate our products. That’s one of the reasons we asked Slow Food to help us turn our most important homemade product, Mishavin (a raw-milk cheese that belongs to the large “cheese in a sack” family) into something we could sell on the market. Now the country’s best chefs serve Mishavin in their restaurants, and this cheese has become a source of pride and redemption for us.

Slow Food has launched 500 Presidia like this one, in 128 countries.

They involve over 10,000 small-scale producers who are working to protect biodiversity and traditional knowledge and promote unique places.

Ibrahim Mansaray, age 40, Sierra Leone


In 1996, rebels attacked my village and captured me. I was only 9 years old. At their camp, I was trained to shoot and to kill. And they ordered me to do strange things, like smoking marijuana, drinking alcohol and taking hallucinogenic drugs. After the war, my community didn’t want me any more. I managed to get in contact with the Slow Food coordinator in Sierra Leone and I asked him if I could work to create 10 food gardens. Together with him, I returned to the village and I convinced everyone to give me a chance. This project has been a wonderful opportunity in my life. I discovered the joy of helping others, of sharing food and knowledge. Now I am fully integrated and I’m a happy person, working to help my community.

Slow Food has created 2,500 similar gardens in over 30 countries across Africa. The aim is to reach 10,000 food gardens.

Sicily’s Madonie Presidia


By now we’re a good group, about 20 of us, farmers, cheesemakers and beekeepers from villages in the Madonie. Sixteen years ago we didn’t even know each other, but then Slow Food arrived with the Presidia, and now we’re inseparable, united by a profound love for this land. A few years ago the Badda bean from Polizzi Generosa was almost completely unknown; Madonie manna, collected from the bark of ash trees, was a mysterious substance found only in a few herbalist’s shops; Madonie provola was an undervalued cheese; Scillato apricots were excellent, but nobody trusted in their potential; and only one beekeeper was still protecting the Sicilian black bee.

With the Presidia, Slow Food has given value to these small-scale products, raising their profile in Italy and in other countries. Comparing ourselves with each other has helped us to improve, and collaborating has united us. Now we do events and markets together, and when there’s a problem we know that we can always count on our little group, and on Slow Food.

Slow Food has launched 500 Presidia like this one, in 128 countries.

They involve over 10,000 small-scale producers who are working to protect biodiversity and preserve local livestock breeds and traditional knowledge that would otherwise risk being lost forever.

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