This month of November we are celebrating five years of Slow Food Uganda and we are not just celebrating years but our heroes who are ensuring sustainable and environmentally friendly food production and consumption systems that seek to ensure access to good, clean and fair food.
What are ways and means to change the system for better? Find out with our Slow Food Heros in the next webinar. 👩💼👨💼 Get to know the main players and institutions involved in global policy and trade. Join us on the second lecture of the online Global SFYN Academy, on November 6th, at 3 pm CET 👉 At: us02web.zoom.us/j/83213348768 ⚠️ Only 100 people can join this meeting: make sure you will be on time, you will be admitted to the Zoomsession after all the participants are in.
Marta Messa: Director of Slow Food Europe, she coordinates the development of the movement and its activities in the region. She has worked with Slow Food since 2010, at first coordinating the development of the Thousand Gardens in Africa project. Since 2014 she has been based in Brussels, liaising with EU institutions on policies relating to food, giving a platform to the international Slow Food network and developing strategic partnerships with other organizations active at the European level. United World College Alumni, she holds a BA in Politics and International Studies and an MA in Economics and Politics.
Edie Mukiibi: 34, lives and works in Uganda. He is a Tropical Agronomist with a Bachelor of Science Degree in Agriculture and Land use management from Makerere University, Kampala-Uganda as well as a Master of Gastronomy from the University of gastronomic sciences, Pollenzo-Italy, He is a farmer, social entrepreneur, executive director of Slow Food Uganda, Vice President and Executive Committee Member of Slow Food International. He also serves as an Advisor to the Agroecology Fund and the Food Tank. He has lived and worked in different African countries where he founded the Developing innovations in School Cultivation (DISC) a food Education project that attracts more young people to ecological food production and consumption as well as being instrumental in developing the Celebrated Slow Food Gardens in Africa Project, for the last 14 years, he has resorted tremendous efforts towards developing ecological Organic agricultural and food systems in rural and urban parts of the continent. He has received different awards to honor his contribution to a sustainable food system one of them being the Ray Charles Black hand in the port sustainability award from Dillard University as well as a Testimonial resolution from the City Council of Detroit.
Agroforestry, regenerative agriculture, food sovereignty, traditional knowledge, indigenous ingredients, and sustainable fishing techniques are some of the themes increasingly influencing menus around the world.
Restaurants play an important role in the food system, driving demand, changing people’s perceptions of food, and pushing food trends. Chefs are diving deeper into the impact of their choices, making socially and environmentally responsible decisions for their menus, as it has been the mission of the Cook’s Alliance for more than a decade.Agroforestry, regenerative agriculture, food sovereignty, traditional knowledge, indigenous ingredients, and sustainable fishing techniques are some of the themes increasingly influencing menus around the world.
Restaurants play an important role in the food system, driving demand, changing people’s perceptions of food, and pushing food trends. Chefs are diving deeper into the impact of their choices, making socially and environmentally responsible decisions for their menus, as it has been the mission of the Cook’s Alliance for more than a decade.
With that same mentality, the #FoodforChange campaign in partnership with Relais & Châteaux celebrated its third year with two hundred chefs participating in the #onechefoneingredient challenge showcasing #ArkofTaste products to raise awareness of the importance of protecting biodiversity and fighting climate change with our forks.
From Hawaii and Ulu or breadfruit to Argentina and Amaranth, Japan and Shottsuru, to Italy and Chioggia Marina squash, four Relais & Châteaux chefs shared their insights live on Instagram in conversation with food activist and educator @charlesxmichel. They taught us techniques on how to use ingredients unique to their ecosystem.
CHIOGGIA MARINA SQUASH AND CINNAMON RISOTTO Serves 4 1 kg Chioggia marina squash 320 gr. Carnaroli rice 12 gr. extra virgin olive oil 70 gr. dry white wine A pinch of salt 15 gr. white onion, minced 40 pumpkin seeds 2 lt. vegetable or hen broth 60 gr. butter 80 gr. grated Parmigiano-Reggiano 5 gr. fresh lemon juice A pinch of cinnamon powder
Slice squash into 4 cm thick pieces and remove the skin. Roast in a 180 C degree oven for 50 minutes with pumpkin seeds. Toast the rice in the oil in a wide pot over medium-high, add white wine and let evaporate. Add about 160 grams of stewed pumpkin, onion, 24 pumpkin seeds, and a pinch of salt, continue cooking, adding hot broth, a ladleful at a time. Once the rice is al dente, add a bit more stewed pumpkin and stir in butter, Parmigiano, and lemon juice. Serve with a pinch of cinnamon powder, pumpkin seeds, and a spoonful of pumpkin puree.
Land Grabbing is a serious threat to the survival of many communities and natural ecosystem as well a big threat to the future of the current and next generations.
On Sunday 25th, Our team has joined the rest of partners of Run for nature Uganda in a Save Bugoma Forest, Save Nature. run through Kampala city to denounce the grabbing of Bugoma Forest Land by Hoima Sugar Limited. The National Environment Management Authority has decided to give away the natural tropical forest to the sugar company that has already started clearing it for Sugar monocrop Plantation.
Slow Food International Runs the land Grabbing campaign in Uganda supported by the AgroEcology Fund to stop Land Grabbing in Uganda, an injustice that has become a serious threat to AgroEcology and survival of fragile ecosystems.