• Organizes training activities: to improve the quality of the product and the sustainability of the production chain, to sharpen the producer’s sensory capabilities, help create associations between the producers involved and develop eco-compatible packaging.
  • Promotes and supports their products and their local areas, showcasing them during events (such as the Salone del Gusto and Terra Madre, Cheese and Slow Fish, in Italy, and AsioGusto in South Korea) making them known to chefs (through the Slow Food Chef’s Alliance project) and fostering direct retail (through community-supported agriculture initiatives or Earth Markets).
  • Communicates: telling the story of the products, producers and their lands through all of the Slow Food Foundation of Biodiversity’s means of communication: websites, e-newsletters, publications, videos, photographic exhibitions, press office…
  • Creates a platform for Slow Food Presidia producers to interact with producers in other regions or parts of the world, with chefs and retailers, experts (agronomists, veterinarians…), universities, journalists and simple consumers.
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