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Editors: Laura Drago, Michèle Mesmain, Serena MilanoTranslator: Carla RanickiGraphic Design: Gianluca BagnascoLayout: Andrea CarminatiPhotographs: Livio Bersano, Gianluca Cané, Giuseppe Cucco, Martim Garcia, Dominique Julien, Marcello Marengo, Barbara Massad, Paolo Montanaro, Pierre Parcé, Alberto Peroli, Marta Proszony, Waleed Saab, Fokke van Saanen, Paola Viesi, www.eventolive.it, Slow Food ArchivePrinting: Tipografia La Stamperia, via Pio Conti, 18 – 12061 Carrù (Cn) – Italia

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A Collective Challengefor the 21st Century

system described by ancient people as the “earth breathing”. The fishers, bee-keepers, farmers and artisan producers of Terra Madre have maintained this link and they all share the same desire: to safeguard their local environment and to continue to produce quality foods in a responsible way.

Intensive production and distribu-tion to distant regions have made agriculture one of the least sustain-able industries and have pushed the standardization of products to the ex-treme. The FAO estimates that since the beginning of the 20th century, about 75% of the genetic diversity of agricultural crops has been lost. The ever-increasing use of chemical treatments is making the soil barren and polluting groundwater. By eating away at the organic components of soil, pesticides and herbicides destroy its fertility. The introduction of GMOs is only exacerbating these problems, encouraging the spread of monocul-tures and taking away the rights of farmers to save and select seeds. In countries like Brazil and Argentina, the cultivation of genetically modified soybeans, which has no link to the lo-cal culture, is replacing the farming of potatoes, corn, wheat and millet, the

Over the last hundred years, the glo-bal economy has seen development as a process without limits and na-ture as an infinite resource. Humans have exploited the wealth of nature, plundering the land, the seas and the atmosphere.Now, in the 21st century, we must confront an immense collective chal-lenge. Our current sources of energy are not renewable and the Earth’s resources are limited. We must learn how to manage these resources in a way that ensures the wellbeing of fu-ture generations. Industrial agriculture relies on an in-creasingly massive use of herbicides, synthetic fertilizers and water, while decimating traditional varieties and native breeds. It has brought drastic changes not only to ecosystems, but also to our diet, causing serious prob-lems for our health and for that of the planet.

Terra Madre gives a voice to those who want to construct an alternative to development that does not respect natural equilibriums, the rights of pro-ducers and the health of consumers. Food is the most profound link hu-mans have with the external world. Eating makes us part of a complex

Terra Madre is a collection of many slow, yet determined, steps towards a new humanism, which

just like the old Renaissance, stems from beauty. This beauty can be found

in good, clean and fair food, in our villages and our landscapes, and in our

relationship with the environment from which they all grow.

Carlo Petrini, Slow Food International President

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basis of the local diet. GMOs are not only a serious threat to biodiversity and food sovereignty, but also bring with them real risks of crop contami-nation and possible risks to human health.

Denatured and subjected to the logic of the market like any other commod-ity, food has become a focus for con-stant worry, forever at the center of recurring food and health crises. Lo-cal cultures also suffer from this proc-ess. Recipes, landscapes, customs, ar-tistic expressions and languages linked to the geographic area and everyday life disappear along with the varieties of fruit, vegetables and grains.

When faced with the figures, how can we not protest? Today, there is enough food in the world to feed 12 billion people (*) and, although the

Terra Madre’s Local Projects

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Fishing Sustainably Along the Dutch CoastIn the Netherlands, Barbara and Jan Geertsema promote sustainable fishing, following a strict set of rules along with other fishers in the protected Waddensee wetlands. Every week they sell their catch at the local market, where they can explain directly to consumers the difference between the sustainable techniques of artisanal fishing and destructive in-dustrial methods.

global population is just 6.8 billion, one billion people are still going hun-gry. At the same time, one billion are overweight, and 300 million of them are clinically obese, with many suffer-ing from diabetes, heart disease, can-cer, and other chronic diseases. More than half the food we produce is discarded or lost before or after purchase (**). On average, a piece of fruit in an American supermarket has traveled 1,500 miles. These are just some of the paradoxes hidden behind our current approach to producing and consuming food. We must encourage a new system that respects nature and serves humans, helping us rediscover harmony with the land.

* Jean Ziegler, former United Nations Special Rapporteur on the Right to Food, speaking at the United Nations General Assembly on Janu-ary 10, 2008** Achim Steiner, Under-Secretary General of the United Nations

people and organizations, created in 2004 by the Slow Food association. Its structure encourages the revitalization of local food systems by the sharing of experiences and the development of collaborations between its members, who all share the desire to preserve, develop and promote local econo-mies and responsible food production methods. The network is present in 150 countries, joining together indi-viduals, associations and NGOs who use a variety of methods and ap-proaches to work on local projects aimed at changing our food system from the ground up. The individual “nodes” in the network operate within their own context to safeguard the lo-cal area and its native edible varieties and breeds, educating people about the benefits of local consumption and developing local food systems.

These projects are the seed for an important global transformation which involves everyone: producers and consumers. Through international and regional meetings, the members of the network can come together face-to-face, get to know each other, discover shared challenges and discuss their plans for the future. Local experiences emerge as possible solutions to be replicated elsewhere. Terra Madre recognizes the value of responsible farmers, fishers and artisan producers. It serves as a sounding board and gives them a voice and visibility, empowering them to influence public opinion.

To reconcile human activity with na-ture, we cannot look for solutions at a global level, as we will be overwhelmed by the complexities. We have to take action locally, finding ways to strengthen economies at the com-munity level and grow local food systems. Focusing on the local econ-omy guarantees that returns have an immediate impact on the area, freeing it from the invisible hand of the global market. Favoring this kind of economy does not mean encouraging a form of protectionism. Obviously bananas or coffee cannot be grown everywhere, but we must recognize that it is un-sustainable to buy lettuce that has been air-freighted thousands of miles. Terra Madre is an open network of

Terra Madre’s Local Projects

Creating a Network of Farmers’ MarketsBased on the Slow Food philosophy, Earth Markets bring together small-scale local producers as well as local authorities with associations, citizens and restaurateurs. From Beirut to Milan, Bucharest to Tel Aviv, these markets offer meeting places where local producers can sell quality foods at fair prices directly to consumers. www.earthmarkets.net

Terra Madre has a new perspective on food. Producers and consumers ask themselves questions about the long-term

consequences of the production system and find concrete solutions.

Kazuko Nishimoto,farmer, Japan

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“ An Open Networkfor a Local Economy

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the environment, cultures and the fla-vors on our plate.

Food SovereigntyAll people should be able to choose what food to grow and how to proc-ess it. Bringing agriculture back down to a local level means guaranteeing freedom in how land is used and which seeds are sown, especially in develop-ing countries where the transition from family agriculture to monocultures for export threatens the survival of com-munities.

Small-Scale ProductionSupporting local economies means creating an alternative to a hyper-pro-ductive system that has polluted the land and water, destroyed the cultural identity of whole populations and dec-imated biodiversity. Small-scale food production respects local cultures and is based on the wisdom of the com-munity.

Languages, Cultures andTraditionsBy protecting traditional food produc-tion linked to the local culture and land, we can help ensure a future for the language, customs and identity of every community.

We must reappropriate our food for ourselves, safeguarding our landscapes and the cultures that animate them. With small steps, Terra Madre is mov-ing towards an ambitious objective: to guarantee quality food for every-one, including future generations.What does that mean? Quality food must respond to three interconnected principles: It must be good, clean and fair.Good: Fresh and flavorful, satisfying the senses and culturally appropriate. Clean: Produced without harming the environment or human health.Fair: Guaranteeing fair wage and work-ing conditions to producers and acces-sible prices to consumers. Terra Madre supports local econo-mies by bringing all the involved actors together in a network and inspiring them to collaborative ac-tion.

Terra Madre advocates for:

Agricultural and FoodBiodiversityBy preferring local varieties and breeds, which have adapted to the territory over centuries, we can limit the use of chemicals and other industrial agricul-tural methods, and help to safeguard

This crisis of the virtual economy is making everyone’s real economy re-emerge. The

future is in the short production and distribution chain, and in

agriculture that uses the land but also preserves it.

Petr Kostenko, farmer, Ukraine

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Our Goals

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Terra Madre’s Local Projects

Teaching Community Gardening in CubaTraining workshops are being held in Itabo, Cuba, to encour-age the spread of community gardens. The seminars focus on organic methods and how to make the most of limited resources to obtain abundant, quality produce. All the partici-pants are then in turn responsible for training other members of their community, multiplying the positive effects of the project.

The EnvironmentAgriculture and fishing are closely interwoven with the environment. They cannot be treated as sectors of the economy, subject to the laws of supply and demand. We must ensure that food production eliminates or re-duces the use of synthetic chemicals, protects the fertility of the soil and our marine ecosystems, eliminates or reduces waste and promotes sustain-able sources of energy.

Fair and Sustainable Trade Social justice and fair trade can be achieved through a productive system that values producers and guarantees both a fair wage for them and accessi-ble prices for consumers while respect-ing cultural diversity and traditions. A short food production and distribu-tion chain is one of the key elements of sustainable agriculture. Local food systems limit environmental impact with reduced transport, promote local production and contribute to preserv-ing the food culture of every region. Reducing the number of intermediate steps means fairer prices for both pro-ducers and consumers.

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Flavor and HealthSupporting a local food system means choosing to purchase fresh, seasonal products connected to the local area, cuisine and culture, offering rich flavor for the mouth and the mind. It also means ensuring access to fresh foods in an era of epidemic obesity and diet-related diseases stemming from dependence on highly processed, im-ported and fast foods.

RelationshipsIn a local economy, the links to the territory are reinforced and relation-ships of trust form between producers and consumers. The economic benefit is immediate, and personal and social relationships are multiplied. This effect is difficult to quantify, but is nonethe-less of vital importance.

Day by day, the Terra Madre family increases in size and diversity, growing in its ability to effectively protect local foods and food cultures. The first members of the network were small-scale producers, but over the years Terra Madre has grown to include many other groups who are connected to food production and distribution, because its messages embrace the whole food system.

The craft of the chef also lies in knowing how to surround himself with good

farmers and fishermen, with all the artisans who share with him a

passion for flavor.

Alain Ducasse, chef, France

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“The People

Food communities are groups of people who produce, process and dis-tribute quality food in a sustainable way and are closely linked to a geo-graphic area from a historical, social and cultural perspective. American cheesemakers, Mexican cocoa producers, and French cattle farmers are some of the thousands of producers from all over the globe who have already come into the Terra Madre network, with the Slow Food Pre-sidia producers among the first to join.

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Terra Madre’s Local Projects

Providing for School Meals in Côte d’IvoireThe civil conflict that exploded in Côte d’Ivoire in 2002 caused enormous problems in the north of the country, jeopardizing agricultural production and food security. In N’Ganon, a com-munity of women began cultivating seven hectares of land made available by the village chief, providing quality fresh vegetables and grains to the school and villagers, and holding educational courses to bring children closer to the land.

The Terra Madre cooks are well aware that great flavor and pleasure cannot be separated from responsibility towards producers and ecosys-tems. Without quality produce there could be no quality cuisine. Res-taurants are the ideal place to transmit this philosophy to consumers. Hundreds of culinary professionals from all over the world - renowned chefs, canteen cooks, restaurant owners – are contributing to the Terra Madre knowledge exchange.

The Terra Madre network includes 250 universities and research centers, with over 450 individual academics around the world working to sup-port the preservation and strengthening of sustainable food production through research, public education and food-worker training. The aca-demic world that shares the values of Terra Madre seeks to communicate with producers, listening to their problems and valuing their knowledge.

Young people play a fundamental role in conveying the values of Terra Madre to future generations. Over 1,300 young people came to Turin, It-aly from 97 different countries for the international Terra Madre meeting in 2008. In 2009, the Terra Madre Young Europeans gathering brought 300 delegates aged under 35 to Tours, France.

To emphasize the cultural importance of food, communities are joined by groups of non-professional musicians. Music has always been closely interwoven with the rural seasons, along with street theater, dancing and secular and religious festivities. Singing, folk music and ancient instru-ments are intimately linked to the traditions of the land and food.

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Around the world, communities are setting up projects that bring the Terra Madre philosophy to their local area, seek-ing to reinforce local economies. These initiatives devel-op along various lines: biodiversity protection, promot-ing short production and distribution chains and taste education for consumers. To carry out these projects, the network works with local Slow Food groups, authorities, in-stitutions, associations and NGOs. In this way it reinforces collaborations at a local level, greatly involving other organi-zations and society as a whole.

Local ProjectsI want to influence as many

people as possible to produce and consume traditional Kenyan foods. It is the only way to deal with our country’s

nutritional problems. Education is essential, and so is creating school gardens

for young people and local farmers.

Emmy Addisah Otwombe, nutritionist, Kenya

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Improving the Quality of Mauritanian BottargaThe Imraguen are nomadic fishers who use ancient tech-niques to catch golden mullet in the Banc d’Arguin waters off Mauritania’s northern coast. In 2006, a Slow Food Presidium was set up to help a group of women improve the conditions in which the mullet roe was processed into bottarga and the quality of the final product. The project helped them earn a better living from their work and gain direct access to the market, bypassing intermediaries.

How Presidia Support the Food CommunitiesThe protection of biodiversity, traditional knowledge and local ecosystems is at the heart of the Presidia projects. From Bario rice in Malaysia to Guatemala’s Huehuetenango coffee, over 300 products, closely linked to local cultures and threatened by standardization, are being safeguarded around the world. The projects, coordinated by the Slow Food Foundation for Biodi-versity, use targeted actions to improve production techniques and promote the product on the market, creating successful models to inspire and assist others. First established in 2000, the Presidia serve as an incubator for ideas and issues (like the protection of raw milk, traditional fishing techniques and fair trade) which then flow into the Terra Madre network. To ensure these experiences and solutions are shared within the network and can be adopted by other communities, the Slow Food Foundation organizes exchanges between producers, often from different countries, and opportunities for training and promotion of products.

www.slowfoodfoundation.com

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During the extraordinary Terra Madre 2008 world meeting, we academics had the opportunity to meet at length with producers,

exchanging opinions and experiences.

María Trinidad Rodríguez Aguirre, professor and researcher, Peru

“ “The InternationalGathering in Turin

The Terra Madre world meeting is held every two years in Turin at the same time as the Salone del Gusto event: the world gathering of food communities and an international fair cel-ebrating excellence in sustainable foods form two sides of the same coin. For a few days, Kenyan and Siberian herders, Californian and Peruvian farmers, Dutch and Korean fishermen, cooks, academics, young people and musicians share a unique experience. They compare their different points of view, eat together, take part in themed seminars and debates translated into eight languages, organize informal meetings and answer questions from the visiting jour-nalists who come from all over the world. The meeting serves as a platform for dialogue and knowledge exchange, and reinforces food producers’ important role in global food security. It is an opportunity to give value to the critical work that they do, and serves as a springboard for the development of regional networks.

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Around 5,000 delegates from 130 countries take part in seminars and debates on the is-sues of sustainability, biodiversity and local development.

2004

si celebrano i valori della cultura orale e della memoria, la tutela delle etnie e delle lingue autoctone. Secondo i linguisti esistono circa 7.000 lingue nel mondo e, di queste, 5.900 sono parlate soltanto dal 3% della popolazione del pianeta. L’attenzione alle lingue che rischiano di scomparire ripercorre il desi-derio di tutelare tutti gli elementi intimamente legati alle società rurali, tribali e contadine. Terra Madre collabora con il concorso letterario Lingua Madre, dedicato alle donne straniere residenti in Italia che, utilizzando la nuova lingua d’arrivo vogliono approfondire il rapporto fra identità, radici e mondo “altro”.

The food communities are joined by 1,000 cooks and 400 academics from 225 universi-ties. A thousand journalists attend the event.

2006

A Terra Madre Position Paper is presented, containing the network’s proposals for a sustainable future for agriculture and the planet, covering biodiversity, re-newable energy, education, traditional knowledge and other important themes. The meeting celebrates the values of oral culture and memory, and the protection of ethnic groups and indigenous languages. Concern for languages at risk of disappearance is linked to the desire to protect all the elements intimately linked to rural, tribal and farming societies. Terra Madre is work-ing with Lingua Madre, an initiative run by the Pied-mont Regional Authority’s Culture Department, which promotes the cultural and linguistic diversity of com-munities and their indigenous historical, social and lin-guistic memory.

2010

The presence of young people is increased: Over 1,000 students and young farmers from the global north and south of the world par-ticipate in the meeting.

2008

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In the spirit of dialogue and exchange that emerged during the global gath-erings in Turin, the Terra Madre network has been organizing meetings in individual countries, firmly rooting the promotion of sustainable food sys-tems at a local level. As of 2007, the food communities have been arranging regional meetings that bring together consumers, food producers, cooks and experts, with the aim of strengthening and activating the local network to collaboratively work for a good, clean and fair food system.

Terra Madre Sweden – March 2007Terra Madre Belarus – September 2007Terra Madre Brazil – October 2007

Terra Madre Ethiopia – March 2008 Terra Madre Netherlands – May 2008 Terra Madre Ireland – September 2008

Terra Madre Tanzania – May 2009Terra Madre Argentina – August 2009 Terra Madre Norway – October 2009Terra Madre Japan – October 2009Terra Madre Austria – October 2009Terra Madre Young Europeans – France – November 2009Terra Madre Spain – December 2009

Terra Madre Brazil – March 2010Terra Madre Argentina – July 2010Terra Madre Balkans – July 2010

I love what I do, but before the farmers’ markets came I was

wondering if I really wanted to work this much just to sell to distributors and

supermarkets who make the life of small-scale producers increasingly difficult.

Jane Murphy, goat cheesemaker, Terra Madre Ireland

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“Regional and LocalMeetings

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Terra Madre BrazilFollowing the first Terra Madre Brazil meeting in 2007,

the second was held in Brasilia from March 19 to 22, 2010, bring-ing together hundreds of delegates representing 62 food communi-

ties along with eight Presidia, 25 academics, 31 cooks, 57 students and five music groups. They were joined by more than 200 observers, includ-ing representatives from local authorities and civil society, journalists, ex-

perts and professionals from the food production sector. During the four-day event, the delegates took part in workshops to explore and discuss issues of common interest. The event included taste education workshops for children and adults, sensory analysis experiences, cooking demonstrations by cooks in the network and seminars and debates on food quality, sustainable produc-tion and agricultural biodiversity. There were also cultural activities linked to the subject of food, with exhibitions, screenings, concerts, plays and dance

performances. A “Food Identity Square” was set up where visitors could discover, taste and buy products from the Brazilian food communities,

Ark of Taste and Presidia.

Terra Madre’s Local Projects

Turning a Family Tradition into a Source of IncomeSlatko is a fruit preserve of whole plums in syrup, tradition-ally produced by families in Bosnia, Serbia and Croatia. The Pozegaca Plum Slatko Presidium, a project of Slow Food, was established in 2004 in Bosnia and Herzegovina with the aim of safeguarding a common family tradition by transforming it into a source of income for women. Sales have been stead-ily increasing since then, and the next steps are to replant and improve the Pozegaca plum orchards and to share the project’s experience with other women. 1514

Today the farming world is besieged by big businesses

whose only aim is profit. Small-scale farmers want to earn money

too, but their attachment to the land is also an act of love, and it is in this feeling of empathy that respect for

nature is generated.

Ermanno Olmi, film director, Italy

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lages on five continents: picnics and dinners, film screenings and concerts, farm visits, awareness-raising cam-paigns, food and taste education ac-tivities, meetings and discussions. With Terra Madre Day, Slow Food con-solidates the links between the actors in the network: Slow Food members, producers involved in biodiversity-pro-tection projects (Presidia), food com-munities, cooks, academics, young people and musicians, as well as many other associations, NGOs and authori-ties. Terra Madre Day will be Slow Food’s annual day of action, a collective initia-tive to make a statement to the world that grassroots efforts are changing our food systems.www.slowfood.com/terramadreday

December 10, 2009 was an extremely significant day for the global Terra Ma-dre network. On the 20th anniversary of the founding of Slow Food Interna-tional, the very first Terra Madre Day was held around the world. The people of Terra Madre came together in spirit, if not in person, for a collective day of action involving over 2,000 food com-munities, 1,300 local Slow Food local groups (convivia) and 200,000 partici-pants in 150 different countries. These local initiatives were part of a single celebration that circled the globe to emphasize the importance of eating local foods and the right of all communities to reclaim access to quality food. Almost one thousand different events animated cities, towns and vil-

Terra Madre Day

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Terra Madre’s Local Projects

Growing School Gardens in UgandaFarmers earn so little money in Uganda that most young people seek other forms of employment. The soil is not very fertile and many areas are dependent on profitable crops like coffee. A project run by the Mukono convivium brings together 17 schools and more than 620 students with the aim of re-establishing a relationship between young people and agriculture, creating school gardens where the pupils can cultivate local varieties using traditional and environmentally friendly methods.

Slow Food in the Canteen (France) Slow Food Bayonne has been work-ing with local primary schools for sev-eral years to improve their canteens, and 4,000 children now benefit from a new meal service. A completely or-ganic meal is served once a week, daily ingredients are sourced from a 30-kilometer radius, and unemployed and disabled people are employed in the kitchen through a local social en-terprise. For Terra Madre Day, parents, schoolchildren, the mayor and local authorities came together to celebrate and confirm the continuation of the project.

Endangered Foods and Local Dishes (Uganda)In Uganda, many foods that were once commonly eaten are no longer easily found. The members of the Slow Food Mukono convivium are trying to track down some rare varieties in various parts of the country in order to bring

Examples of Terra Madre Day Activities:

them back to public attention. During Terra Madre Day, a small community seed bank was set up and a tasting was held of juices made from traditional fruits.

Glimpses of Terra Madre(India)To celebrate small-scale food produc-tion around the world, the inhabitants of Varanasi, an ancient city in Uttar Pradesh, had a chance to relive the experience of the 2008 international meeting with the photo exhibition “Glimpses of Terra Madre.” Different cultures, ways of life and local areas were presented through the images featuring the faces and expressions of small-scale farmers, fishers and artisan producers, united for a better future.

A Tribute to Mother Earth (Mexico)In the village of Cerro Armadillo, Terra Madre Day activities focused on tradi-tional rituals, starting with a thanks-giving and prayer for good harvests of corn, coffee, vanilla, beans and other local products. Producers and their families arrived early at the church on December 10, bringing different re-gional products with them. After the ceremony, an elder from the village served food prepared with more than 40 locally cultivated ingredients. Many dishes were based on corn, with white, black and yellow corn tortillas as well as tamales and fermented drinks.

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Origins and SupportI will always carry with me

the smile of the Mexican woman who took my hands and pressed

them between hers, filling me with everything we cannot say with words

but which we can feel with our hearts.

Agnese Danesi, volunteer,Terra Madre 2008

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For Slow Food, pleasure at the table cannot be disassociated from respon-sibility, and is closely tied to the pro-tection of sustainable food production and the defense of traditional food cultures. The food it promotes is good, clean and fair.In order that consumers can appreci-ate quality food and make their own conscious food choices, Slow Food promotes taste education through projects in schools and community activities. In 2004 it founded the Uni-versity of Gastronomic Sciences (www.unisg.it) in collaboration with the regional authorities of Piedmont and Emilia-Romagna.

The Terra Madre project was created in 2004 by Slow Food, with the strong support of the Italian Ministry for Ag-ricultural, Food and Forestry Policies; the Directorate General for Develop-ment Cooperation of the Italian Min-istry of Foreign Affairs; the Piedmont Regional Authority and the City of Turin. Slow Food (www.slowfood.com) was founded in the Piedmontese town of Bra in 1986 as a food association aimed at defending the quality of food from the standardization of industrial production. It has since grown into an international movement with around 100,000 members in more than 130 countries.

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Terra Madre’s Local Projects

Uniting Ethiopian Beekeepers Beekeepers from Ethiopia’s two honey Presidia have become the key links within a national network that puts honey mak-ing communities around the country in touch with each other. Even though Ethiopia is Africa’s biggest honey produc-er, most of what arrives on the market is of poor quality, or worse, adulterated. The network helps beekeepers to organize themselves and promote artisanal, quality honey from every region.

The entire network of Slow Food members, organized into local groups called convivia, supports and strengthens the Terra Madre network, constituting its primary framework.

Supporting Terra Madre’s local projects and coordinating the regional and in-ternational events requires an enor-mous deployment of economic, logis-tical and organizational resources. Only the support of many partners and donors has made the growth of the network possible. These sup-porters share the desire to promote a model of agricultural production closer to the needs of producers and consumers, in harmony with local cul-tures and ecosystems. A number of important institutional partners have participated in the Terra Madre project since its founding, sup-porting it year after year. Many large

and small businesses have joined the adventure, each helping Terra Madre grow in whatever way they can. Many local authorities provide finan-cial assistance to the network. During the international meetings they of-fer hospitality to delegates who have traveled from countries in the global south. Many restaurants have joined to-gether in an extensive support net-work, hosting presentations and fun-draising events.

During all the events, hundreds of vol-unteers work together to support the organization of meetings and to pro-vide assistance to the participants.

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Terra Madre is a network made up of communities and people working together to revitalize local food systems so that all can have access to and enjoy good, clean and fair food. It is participative democracy and real, local economies based in nature. It is a political movement that expresses some of today’s most crucial issues with poetry and an aesthetic that celebrates humanity. But, above all, Terra Madre is a project with glo-bal, long-term objectives, which start at the local level, uncovering needs from the ground up and bringing the issues to the world stage. Since 2004, Terra Madre has been a platform for global change, serving as a springboard for the development of local food systems. It now in-volves 150 nations. The network’s future depends on its ability to grow in breadth and in depth in every country, increasing the number and di-versity of engaged food communities affecting change.

The future of Terra Madre requires that we work together to:• Preserve the biennial world food meeting• Increase the number and diversity of communities in the network• Scale up regional/country meetings• Support projects that connect diverse actors at the local level• Grow Terra Madre Day participation

The purpose of Terra Ma-dre is to remind us that we are at a crossroads between nature

and culture, and that redefining our relationship with nature is the only

way to save humanity.

Sergio Chiamparino, Mayor of the City of Turin

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“The Future

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Terra Madre’s Local Projects

Sharing Knowledge Between Italy and GeorgiaIn 2009, producers from the Georgian Wine in Jars Presidium visited an association of small wineries working to protect na-tive grape varieties from Maremma and the island of Elba in Tuscany, Italy. A regular collaboration has developed between the two groups of wine growers. The wine Presidia are also part of the Vignerons d’Europe network, created to promote viticulture that cares about the environment and biodiver-sity.

The Terra Madre network is growing and new contributions are needed to support current projects and future meet-ings. The network is becoming stronger each day, giving real social and economic value to the work of small-scale producers who respect the land and work with consumers to create a vibrant alternative to a system that is not working.

Terra Madre appreciates your support. Help us change food policy from the ground up and leave future generations with a different reality: good, clean and fair food for all.

We are asking individuals, businesses and public institutions who believe in Terra Madre to support us. Donations can be made through the website www.terramadre.org or into the following account:

Fondazione Terra Madre c/o Unicredit Banca Agenzia di Bra IBAN: IT 60 E 02008 46041 000040458324 Swift/BIC: UNCRITB1R34

Supporters are recognized in Terra Madre’s globally circulated communication material.

For more information, contact terramadre@slowfood.it.

Support the Network

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I have always believed that agriculture is not only

the oldest, but also the most important of humanity’s productive activities. It is the foundation stone of culture, even of civilization itself.

HRH Prince Charles,Terra Madre 2004

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Websiteswww.terramadre.orgwww.slowfood.comwww.slowfoodfoundation.com

BookCarlo Petrini, Terra Madre: Forging a New Global Network of Sustainable Food Communities, Chelsea Green Publishing (2010)

FilmsTerra Madre by Ermanno Olmi (2009)Terra Madre People by Paolo Casalis and Stefano Scarafia (2009)

Find Out More

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Terra Madre’s Local Projects

Eating Local in SenegalIn Senegal, the rise of imported and fast food has seriously weakened the local economy, increased the level of poverty and reduced agricultural biodiversity. In 2008 the Lék Magnef Sénégal Convivium in Dakar launched a project to promote the consumption of local products. In collaboration with cooks from the Terra Madre network, they designed a school program focused on local agriculture and food traditions, aimed at children aged between 10 and 12.

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Support Terra Madre

Contacts

Donations to support the Terra Madre network can be made through the websitewww.terramadre.org

or into the following account: Fondazione Terra Madre

c/o Unicredit Banca Agenzia di Bra IBAN: IT 60 E 02008 46041 000040458324

Swift/BIC: UNCRITB1R34

Slow FoodPiazza XX Settembre, 512042 Bra (CN) - ITALY

Telephone: +39 0172 419611Fax: +39 0172 419755

Email: terramadre@slowfood.it

www.terramadre.orgWith the assistance of: