SLOW FOOD Conference held on the 24.03.06 in Fulda in Germany.


NECOFA International was invited to visit the LOW FOOD Conference in Fulda in Germany. The Conference held entitled: “SLOW FOOD in Italy!-Slow Food in Hessia (Germany)”. Slow Food is an in Italy founded NGO with the aim to act against the “McDonaldisation” of the nutrition of human beings in our new societies. The human nutrition takes place in regular pattern, which changed rapidly in the past. The daily meal- formerly almost a ritual activity- got a neglected and bothering touch in this time. SLOW FOOD like to relief the awareness of the importance of having a meal with the family or friends as a break in the fast    of  They are supporting old traditional food, linked with the people and the land of its origin. Since 20 years this movement started in Italy now SLOW FOOD is a worldwide operating NGO. They are very successful in their activities which the foundation of the University of Gastronomical Science in 2004 reveals.


 Mr. Roland Schopf, President of the University of Fulda, Mr. Lutz Klein, a member of the Regional Government of Northern Hessia and Mr. Ulrich Kurfürst, the representative of the RWZ Foundation opened the conference. After the opening session the University of Gastronomic Sciences, Pollenzo /Italy, was introduced to the audience by Mr. Vittorio Manganelli. The thematic introduction for the conference was given by Prof. Dr. Franz-Theo Gottwald.


After the introduction the contributions met the theme of the conference- “Bio meets Slow Food”. Mr. Burkhard Ahlers of the University Fulda was giving the answer of the question if Slow Food differs much from organic food production or not. Thereby he mainly highlighted the common aspects of Slow Food and organic food production. Then Slow Food and its History were presented to the audience whereby the achievements of the organization were also described. This report was presented by Mr. Hans-Georg Pestka from Slow Food Germany. Mr. Franco Weibel from FIBL Switzerland followed the question what is organic food production doing for the quality improvement of food. He presented some results of the research concluded that there is a lot that organic food producers are doing a lot for the quality improvement of their products. Then Mr. Thomas Dosch from IFOAM gave a picture about the chances and challenges under regional aspects organic food production have. Mrs. Ernestine Lüdeke from Ceribeco in Spain led the Slow Food movement and the organic food production together and made clear where organic food production fits in the picture of Slow Food. She explained the common aspects with the example of the organic but also traditional production of bacon from the region of the farm in Spain.

After the lunch break where regional organic food producers presented their products the conference the presentations went ahead but unfortunately the NECOFA representatives had to leave the conference after lunch so that the contributions on the following topics couldn’t be followed.


Finally it is clear that this conference was a great event and a good chance to gain knowledge about Slow Food. Organic food production and Slow Food fit together when traditional products are produced and the production process is sustainable orientated. Organic food production can integrate traditional ways of producing food often very well especially when the farmer markets his products regional and direct.


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