On my plate Challenge

Finde die letzten Infos zum Challenge auf die On my plate Challenge Website.

Die neuesten Podcasts findest Du auf Spotify, iTunes, Google, online. 

Fair: Caro's Lieblinge

The Story of Chocolate 

A free short-film by the Fair Trade Foundation, which looks at the unfairness of the chocolate industry and how Fairtrade is working towards a living income for cocoa farmers.

TED-Talk: Doughnut Economics

Though not directly linked to food, this eye-opening TED talk goes into what a sustainable, universally beneficial economy could look like, and how we can create regenerative, distributive economies that work within the planet's ecological limits.

Rot wie Blut: der bittere Beigeschmack italienischer Tomaten

Das Feature nimmt die Hörer*innen mit auf eine etwas andere Reise nach Italien. Eine Reise entlang einer korrupten Wertschöpfungskette, in der die systematische Ausbeutung migrantischer Erntehelfer*innen zum Alltag gehört und große Supermarktketten mittels fragwürdiger Praktiken ihre Macht auf dem Markt etablieren. Zugleich ist das Feature aber auch die Erzählung von einem politischen und kulturellen Wandel, durch den wir alle uns täglich für ein gutes, sauberes, faires und an erster Stelle gewaltfreies Lebensmittelsystem einsetzen können.

Clean: Nelia's Lieblinge

  • Werde laut für gutes, sauberes und faires Essen und unterschreibe die EU-Bürgerinitiativ Save bees and farmers: https://www.savebeesandfarmers.eu/deu
  • Nelia hat außerdem diese Petition unterschrieben https://climateemergencyeu.org/

Clean: Henry's Lieblinge

On “Food Talk with Dani Nierenberg,” Dani talks about how the food system contributes between 21-37 percent of total global greenhouse gas (GHG) emissions, according to the Intergovernmental Panel on Climate Change (IPCC). And the World Research Institute (WRI) finds that if food waste alone were a country, it would be the world’s third-largest emitter of GHG emissions.

But food can also be a solution to the climate crisis. “Eight of the top 20 [climate] solutions are directly food-related,” Paul Hawken, founder of Project Drawdown, tells Food Tank.

  • Unbroken Ground

Unbroken Ground explains the critical role food will play in the next frontier of our efforts to solve the environmental crisis. It explores four areas of agriculture that aim to change our relationship to the land and oceans. Most of our food is produced using methods that reduce biodiversity, decimate soil and contribute to climate change. We believe our food can and should be a part of the solution to the environmental crisis – grown, harvested and produced in ways that restore our land, water and wildlife. The film tells the story of four groups that are pioneers in the fields of regenerative agriculture, regenerative grazing, diversified crop development and restorative fishing.

This is the second episode dedicated to the On My Plate Challenge of Slow Food: what is clean food? We will explore its meanings with three interviewees, from Cuba, Italy and Burkina Faso. The three special guests are:

- Melissa Relova Posada: she is a 20 years old girl from Cuba and I'm. She is part of the Slow Food community Finca Vista Hermosa which is her family project. She is now attending the 3rd year at the University of Gastronomic Sciences in Pollenzo, Italy. Melissa will tell us about how the USA embargo influenced the agricultural landscape in Cuba.
- Alberto Leone: he is an Italian beekeeper belonging to the Slow Food Presidium of the Alpine high mountain honey. Alberto is an organic beekeeper and will tell us about how honey can be clean and what are the difficulties bees are facing nowadays. 
- Jean Marie Koalga: he is a social educator as a profession and he is the spokesperson of the Slow Food community “Laafi Riibo"( which means healthy nourishment) in Bagaré, Burkina Faso. He is also national coordinator of SF Burkina Faso and international counsellor of SF International for West and francophone Africa.
  • Food Talk von Sunita Narain – Climate crisis and its impact on our lives:

  • Weitere Veranstaltungen und Informationen zu Klimawandel und Landwirtschaft:

    Klimawandel und Ernährung - das Positionspapier von Slow Food Deutschland

    Good: Anna's Lieblinge

    Did you know that aroma has a big part in influencing flavor? Find out more in this 3 minute BBC video clip.ip

    a thoughtful and elegant meditation on work, family, and the art of perfection, chronicling the life of one of the world’s best sushi chefs, 85-year-old Jiro Ono, owner of Tokyo’s Sukiyabashi Jiro, a modest looking but highly-regarded 10-seat sushi restaurant.

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