The Slow Food Foundation for Biodiversity was Inaugurated in Florence in 2003 with contribution from the Tuscany Regional Authority, it coordinates and promotes Slow Food’s projects to protect food biodiversity across the world: Presidia, Ark of Taste, Gardens in Africa, Slow Food Chef’s Alliance and Earth Markets. This recent PowerPoint presentation provides an excellent overview.

Active in over 100 countries, the Foundation involves thousands of small-scale producers in its projects, providing technical assistance, training, producer exchanges and communication.

Furthermore, it provides technical tools for various projects (guidelines, production protocols, manuals, etc.), explores the themes related to these projects (sustainable agriculture, raw milk, small-scale fishing, animal welfare, seeds, GMOs, etc.), and communicates ideas and activities related to biodiversity through Slow Food’s training and communication activities.

The Foundation’s projects are tools to promote a model of agriculture that is based on local biodiversity and respect for the land and the local culture, is in harmony with the environment and aims to provide food sovereignty and access to good, clean and fair food for all communities.

Behind every place lie stories, gastronomic traditions, artisanal flavours and time-honoured practices, preserved by women and men whose identities and cultures have been constructed over centuries.

The menu for change campaign is the most recent initiative to be launched  by Slow Food

Other material includes a fact sheet on food and climate change together with some information tailored for the Balkans

Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheese makers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to the local traditions.

The aim is to bring travellers closer to the preservation of food biodiversity and an understanding of local cultures, identities and gastronomies.

Slow Food membership is open to all: the diversity of our members is one of our greatest strengths.

As a grassroots organization, members are invited to play a direct and active role, bringing the Slow Food philosophy to life locally, and helping to change the global food system by becoming part of an international network of like-minded people.

Members are joined in local chapters known as convivia (singular: convivium), autonomous groups that form the building blocks of the association.

Convivia encourage the appreciation of quality and pleasure in daily life by gathering regularly to share the conviviality of meals and local food, building relationships with producers, campaigning to protect traditional foods, organizing tastings and seminars, encouraging chefs to use local foods and promoting taste education in schools. The events and initiatives organized give members a chance to come together and share the passion that binds the entire Slow Food network.

Slow Food membership fees go towards sustaining Slow Food’s many projects around the world.

Carlo Petrini visit 2006