Are food systems changed bottom up or top down? How do diplomacy and negotiations on a high political level work? What is an effective way to bridge practice and policy?

Today we discuss with diplomat Pio Wennubst and SFYN executive director Jorrit Kiewik, how policies and negotiations but also bottom-up approaches can change our food systems. What do Pio and Jorrit have in common? Apart from the faith in diplomacy and love for food, they were connected through Bites of Transfoodmation: an initiative that brings together young motivated individuals to create a community of practice and change the future of our food systems. Jorrit was one of the youth joining the initiative and Pio, founded BOT, via the Swiss Agency for Development and Cooperation.  

Read the Bites of Transfoodmation manifesto here: https://transfoodmation.com/bites-of-transfoodmation/manifesto/ 

Find here the CFS recommendations on promoting youth engagement and employment in agriculture and food systems for food security and nutrition:

A project by SFYN (Slow Food Youth Network)

How can storytelling be fair? Can food become the means to tell a much bigger story? What shall we consider when talking about people from other cultures and indigenous peoples communities?

Today, we will listen to the story of Gabriella, a student at the University of Gastronomic Sciences in Pollenzo (UNISG), Italy. Who had a life-changing experience with the Juruna indigenous community in the heart of the Brazilian Amazon. From this experience onwards she decided that she wants to invest her time in storytelling as a means to talk about indigenous food movements. In the course of this episode we will also listen to Tunda Lepore, an inspiring Maasai leader, and Slow Food International Counselor for Indigenous Peoples.

Host & Production: Valentina Gritti

Read the digital magazines of Gabriella here: https://heyzine.com/flip-book/50067804e0.html and https://heyzine.com/flip-book/f3dae12021.html#page/1 

A project by Slow Food Youth Network (SFYN)

Does food make us humans? What is a balanced meal in indigenous cosmologies? Do you know what is the favourite meal of people close to you and could you recreate it?

Grab your favourite drink, tea, coffee, or hot chocolate, and settle in. Today, we’re diving deep into food, culture, health and identity with a very special guest. I had the pleasure of sitting down with Elena Fusar Poli, researcher and lecturer in food anthropology at the University of Gastronomic Sciences in Pollenzo, Italy. Elena takes us into her fieldwork with indigenous communities in Oaxaca, uncovering powerful insights about how food shapes who we are. This is not just a conversation about eating: it’s about belonging, memory, and meaning. So, get cozy, and let’s begin this fascinating journey together.

Host & Production: Valentina Gritti

A project by Slow Food Youth Network (SFYN)

We all drink it, but its journey is as clear as the beverage itself: Coffee.How can we make its chain shorter? What does it look like when you start a small scale coffee roastery? How does the origin of the coffee impact its taste? How is the price of coffee regulated on an international level?

Today we will talk about coffee. In particular we will have a nice conversation with Francesco Anastasi. Francesco graduated at the University of Gastronomic Sciences in Pollenzo Italy in 2014, where we also got to know each other (I studied at UNISG myself). After working for 7 years at Slow Food International, he has founded together with his partner Gabriella, Santaromero, single origin Colombian coffee roastery based in Turin. So pour yourself your favourite brew and let’s get over to Francesco!

Chat with us on our Telegram group: https://t.me/slowfoodthepodcast

What does the life of a plastic-free shopper look like? Why is plastic in food so concerning? What are some tips to reduce packaging waste?

Today we talk about plastics. In particular we will have a nice chat with Suri, a digital creator also known as @dazingsoul who is a plastic-free shopper and who joined us during our Planting The Future campaign. Suri will give us some tips on how to buy less plastic especially when it comes to food and we will also talk about why we should put effort into it.

Host & production: Valentina Gritti

A project by Slow Food Youth Network (SFYN)

When describing a kitchen in a western society, one of the first things you’d think of is the fridge. But can we live without refrigerators? Why should we even consider it? What are other ways to preserve food and drinks? 

Today we talk about something a bit special regarding a Slow lifestyle: have you ever thought you can live without a refrigerator? Sandro and Emma, in Italy, gave it a try for a period of time. Also Bashir in Karamoja, Uganda has grown up and lives in a community where having a fridge is not really common. Are you curious to get to know their stories and get inspired?

Host and production: Valentina Gritti

Join Planting The Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==

A project by Slow Food Youth Network (SFYN) 

Host and production: Valentina Gritti

Join Planting The Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==

A project by Slow Food Youth Network (SFYN) 

How can we eat in a sustainable way at home? Do we need to come to compromises when we have small children? Does eating well always mean spending more money? And how can we introduce more plants into our daily meals?

I am very excited to introduce you to the guests of the podcast of today: Chiara and Nicholas, young parents who will share with us how they live in a Slow lifestyle with a daughter of 4 and one about to come and Maria Camila, from @Maca_bites who will give us some practical tips on how to introduce more plants into our meals.

Guests: Chiara Flora Bassignana (researcher at UNISG), Nicholas Panayi (agroecology consultant) and Maca (plant-based diet ambassador)

Useful links:

Follow Nicholas Panayi on @yesroots 

A project by Slow Food Youth Network 

How does fermentation prevent food from getting spoiled? Is fermentation always safe? What are some practical tips to start fermenting for the first time?

Since April 26th is World Disco Soup Day, our biggest campaign to reduce food waste all over the world, In today’s episode we want to deepen one of the methods that can help us save our food. I am talking about fermentation and today we have the pleasure to chat about it with some fermentation experts from the Slow Food movement. 

This podcast episode is aiming to slow your food habits down, build up your virtual bookshelf for the Planting the Future campaign, where we focus on rediscovering your connection with food and follow a journey that enriches your knowledge while shaping your values.

Ready for some practical tips on how to make your food alive?