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Slow Food
A global movement for good, clean and fair food. Slow Food is an idea, a way of living and a way of eating.
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Slow Food 18h
Today it's World Bee Day. Without bees and other pollinators, we’d lose 75% of our food. And yet we’re exterminating them at an alarming rate. But we can still change course. 🌿🐝🐝
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Slow Food May 19
is just finished but it's always time to reflect about food waste. Discover more here -->
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Slow Food May 17
On May 20, World Bee Day, Slow Food launches "Slow Bees" - everybody can - and should - take part! Plant organic flowering shrubs or trees. Share your actions using: , e
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Slow Food May 14
Current trends show that Europe food systems are far from ideal: in 2016, 9.1% of the population was unable to afford a quality meal every second day; between 2003 and 2013, while more than a quarter of European farms disappeared
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Slow Food May 12
A behind the scenes look at our worldwide network discussing the way forward for sustainable fishing in the Fishers' House, at . Thank you to everyone who came and…
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Slow Food May 11
Photo 1: Jade de Waal and Loubie Rusch at the South African dinner Photo 2: An Afro-Haitian fusion plate! Photo 3: Laurent Thomas presents Natural Oysters Photo 4: Casa Slow Food Photo 5:…
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Slow Food May 10
Day 2 at has been splendid and sparkling. Auctions, guides, interactive exhibitions, socializing, learning and of course, enjoying delicious :) @ Genova, Italy
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Slow Food May 9
The first day of has been really fun - and we can't wait for tomorrow! See you in Genoa's Porto Antico from today until Sunday May 12. @ Porto Antico di Genova
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Slow Food May 9
Slow Fish opens with a bold aim: to make Genoa the capital of a Mediterranean-wide process of dialogue between fishers and scientists to save the sea.
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Slow Food May 9
Petrini: Genoa could be the place where this dialogue happens, a vanguard city for a new marine politics. Fishing communities from across the Mediterranean united with scientists and politicians to find a way forward for our common good, the sea.
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Slow Food May 9
Carlo Petrini: We all have a relationship with the sea, whether we realize it or not. We have different ideas about the sea, and its future, and these must be discussed, with all the stakeholders: fishers, scientists, politicians, universities.
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Slow Food May 9
Danovaro: When a building is damaged, we invest to repair it. This is what we have to do with the sea. It can create jobs today, and mean the sea is capable of creating more jobs in the future. If we empty the sea, there’ll be no work for anyone, small-scale or industrial.
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Slow Food May 9
Anton Danovaro: We’re turning a rich marine forest into a desert. But how can we manage this territory without knowing it? We need to map the sea, because if we don’t know the sea, we won’t be able to know what to do to help it to recover.
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Slow Food May 9
Slow Fish scientific committee: we’ve always tried to tell stories of small-scale fishers and seafood artisans, the guardians of good practices. We want to unite them with scientific research on the state of the sea, to better prepare ourselves to save this precious resource.
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Slow Food May 9
We're at the opening conference of - the Mayor of Genoa expresses his wish for a permanent Slow Fish presence in the city.
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Slow Food May 9
We're almost ready to open ! Come and find us in Genoa's Porto Antico from today until Sunday May 12 - is a unique opportunity to learn about (and taste!) good,…
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Slow Food Europe Apr 27
We are excited to start our action for the . Together, we can shape the Europe that we want! Read our for the elections, share it & be ready to give your say in May!
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Slow Food Apr 26
When Iceland meet Poland…what a night yesterday in Krakow! Slow Food Masterclass Kraków started bringing the Chefs’ Alliance culinary experiences and the Presidia and Ark of Taste products in Kraków,...
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Slow Food Apr 24
Do you know what the Slow Food communities are? During the Chengdu Congress it thus seemed only natural that the next step in the evolution of the association – which has seen so many...
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Slow Food Apr 23
When we talk of Ecuadorian gastronomy, we probably don't have the same immediate images and associations in our minds as when we talk about Mexican or Peruvian cuisine....
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