Slow Food Climate Action - Sign The Declaration
Slow Food Climate Action - Sign The Declaration
Carlo Petrini is the founder and President of the international Slow Food movement. Slow Food has over 100,000 members in 150 countries, all dedicated to small scale, sustainable food production. Carlo founded the University of Gastronomic Sciences and hosts a biennial Terra Madre conference in Turin. He has published several books on eco-gastronomy. Time magazine named him a Hero in 2004 and, in 2008, the Guardian named him one of “fifty people who could save the world”.
Vice President Slow Food International. Executive Board Member of Slow Food International since 2013, Managing Executive Director for Slow Food Uganda since 2015. Advisory Board member for The Agro Ecology Fund (AEF) since 2016 and Member of the Advisory Board of Food Think Tank (US) since 2015, He is also an Exporter and Distributor of Agricultural produce of all kinds including tropical Honey fresh and dried fruits, Social entrepreneur in food and Agricultural mostly working with rural women and youth in East Africa
Executive Chairman of Slow Food in the UK. He has held CEO positions within both the business and the third sectors and has chaired a number of large NFPS. Within the third sector his work has specialised in regards to our most vulnerable citizens, their issues of food poverty & food skills, education, offending, and access to service.
He in particular leads on advocacy work including creating the Slow Food Climate Action project, and bringing it to fruition
Anneli Jonsson belongs to the Idre Sámi Sita people of Sweden. She was born in a family of Sámi nomadic full-time reindeer herders in Idre. Anneli is the chairperson of the Slow Food Sápmi Association, which in 2011 hosted the first Indigenous Terra Madre event in Jokkmokk. Educated in economic studies, she has been working as a development manager at Pfizer Inc. in Sweden. Since 1996, she has been responsible for developing Sámi Sita in Idre.
Three Michelin Stars, numerous national honors, and current Vice-President of Relais & Châteaux, Olivier Roellinger has enjoyed a career at the very zenith of 'la haute gastronomie'
Marianne Landzettel is a journalist writing and blogging about food, farming and agricultural policies in the UK, the US and continental Europe. She worked for the BBC World Service and German Public Radio for close to 30 years and is the author of “Regenerative Agriculture: Farming with Benefits. Profitable Farms. Healthy Food. Greener Planet."
Patrick Holden is the founding director of the Sustainable Food Trust, working internationally to accelerate the transition towards more sustainable food systems.
He was the founding chairman of British Organic Farmers in 1982, before joining the Soil Association, where he worked for nearly 20 years and during which time the organisation led the development of organic standards and the market for organic foods. He is Patron of the UK Biodynamic Association and was awarded the CBE for services to organic farming in 2005.
Peter Greig, is the co-founder Pipers Farm. Peter and Henri Greig founded Pipers Farm in 1989 from their 50 acre permanent pasture, family farm in Devon, England. A fundamental principle of farming the Pipers Farm way is to grow livestock slowly. By selecting the right breeds, with the right diet, and letting animals grow at a natural pace. Pipers Farm is now the UK’s foremost online destination for wholesome natural food that has been grown with respect for nature. They work with a network of more than 30 family farms all producing healthy food that tastes good, while contributing to thriving, sustainable rural communities.
Professor Michael Lee FRSA MRSB PhD BSc (Hons) PGCTHE RegAnimSci, Deputy Vice Chancellor, Harper Adams University Professor Lee is one of the UK's leading scientists in his field, having had over 300 published research articles and papers including recent articles in Nature and Science. He was awarded the Sir John Hammond Memorial Prize in 2015 for services to Animal Science. In August 2016, he was elected as Vice President of the European Federation of Animal Science Livestock Farming Systems Commission and in August 2019 became President of the commission. In April 2021 he was elected as President of the British Society of Animal Science .
Vicki Hird MSc FRES is an award winning expert, author, strategist and senior manager who has been working on environment, food and farming issues for over 30 years. As Head of Sustainable Farming at Sustain, Vicki manages the farm team, policy, research and related campaigning and provides comment and guidance on these issues.
José Antonio Casimiro of Finco del Medio is a small producer from Cuba
Sunita Narain is an Indian environmentalist and political activist as well as a major proponent of the Green concept of sustainable development. Narain is director general of the India-based research institute for the Centre for Science and Environment, director of the Society for Environmental Communications, and editor of the fortnightly magazine, Down To Earth.
Fareed Taamallah is a Palestinian journalist who lives in Ramallah. He is a farmer and political and environmental activist.
Fabiana Santiago is an indigenous Kiriri youth activist from the Brazilian state of Bahia.
Professor in the Faculty of Arts and Social Sciences at the University of Sydney. and a key researcher in the University's Sydney Environment Institute. She studies citizen engagement, participation, and collective action in food politics. She is co-lead investigator on the Australian Research Council (ARC) funded project FoodLab Sydney and is the author of Food in a Changing Climate (2021), Voice and Participation in Global Food Politics (2019) and Global Activism in Food Politics: Power Shift (2014).
Amanda is the co-founder and chairperson of Omar Niode Foundation
(www.omarniode.org), a nonprofit organization in Indonesia working to foster awareness on local cultures and culinary arts.
She is a Food and Climate Shaper through the UN Food and Agriculture Organization, and the Future Food Institute. Amanda is an Ambassador of the World Food Travel Association for the Wallacea Region (worldfoodtravel.org), and an Ambassador for the Wise Foodways of the Archipelago (panganbijak.org).
She is a Convenor of two Independent Dialogues and an invitee in a Member State Dialogue towards the United Nations Food Systems Summit 2021.
Amanda has been a member of the Indonesian Delegation to United Nations Conference on Climate Change (COP) every year, for the last 13 years. She has a Ph.D from the School of Environment and Sustainability, University of
Michigan, Ann Arbor, USA. She received her undergraduate degree from the School of Natural Science and Technology, Institut Teknologi Bandung (ITB), Indonesia.
Amina Duba Tende, is a Borana pastoralist from northeastern Kenya,
Scottish Thistle Award Regional Ambassador, Wendy Barrie is a highly respected campaigner for local produce, cook and food writer. Founder & Director of the award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com Wendy is Leader in Scotland for Slow Food Ark of Taste & a Cooks Alliance Member. Married to a Swedish environmentalist specialising in heritage farming and Nordic genebanks, together they have a depth of knowledge of Scottish and Nordic food culture and are currently working on a book to be published 2021.
Reuben in the Founder and Managing Director of Locavore, a social
enterprise working to build sustainable food networks through a range of
business activities including shops, market gardens, a veg box scheme
and wholesale business
Chair of Slow Food Glasgow, Board Director for Slow Food Scotland and lecturer. Federico has in interest in all thing sustainable food.
Faced with the prospect of having to sell his family farm after three generations because of plummeting milk prices, dairy farmer Bryce Cunningham launched an artisan “micro milk” business which is now hailed as the future of milk production.
Denise Walton is a partner in Peelham Farm with its organic on-farm butchery, smoker and charcuterie facility the Peelham Family produces all the meat from its own livestock (grass reared beef, grass reared veal (ruby veal), lamb and mutton; free range pork) for its meat cuts and joints, and to make its organic charcuterie, salamis, sausages, burgers, bacon and hams which it supplies direct to the consumer
Marta Messa is Director of Slow Food Europe. Based in Brussels she leads on advocacy and campaigning Europe wide,
Florent is the founder of two restaurants in Paris (Les Résistants & L'Avant-Poste) at the forefront of sustainable restaurants movement. After resigning from a career in Investment Banking, Florent first opened a first restaurant called Les Résistants, that only use products from its farmer's network and militate for small-scale peasant agriculture, farmer's seeds, local breeds etc. Menu changes everyday based on arrivals and price are affordable as "good, clean and fair" food should not be reserved for the wealthiest. In 2019, heopened L'Avant-Poste, a restaurant dedicated to biodiversity and particularly farmer's seeds. Besides, Florent is invested in several associations around food (he is a board member of l'Alliance des Cuisiniers Slow Food) and built many projects with farms to rethink their links with restaurants.
Agricultural Engineer. She is former director of olive directorate at the ministry of agriculture in Jordan.
Founder And President of The Jordanian olive oil women’s network (JOOWN), former head of the Jordanian delegation to the International Olive Council and a member of the first panel for sensory analysis of olive oil.
She was the initiator of “the olive oil and bread” and “Love your country and plant olive tree.” initiatives, and initiator of “Ancestor’s olives are treasures for descendants” initiative.
She is the author of “Our best food with oil in our country” book.
A taster and journalist in the Slow Food Guide toExtra Virgin Olive Oil and a member of Olissea, a women's blog dedicated to EVO culture.
Since 2010 she has been a member of the National Council of Slow Food Italy.
In 2014 she was elected Vice President of Slow Food Italy, now is delegate for the issues of climate change and the school canteen program. She isan extra virgin olive oil judge in the Japanese Olive Oil Japan competition and in
the International Australian Olive Oil Award. She is member of the scientific committee of the International Symposium of Olive Oil of Health
Department of Yale University.
She is artistic director of the Mercato Mediterraneo ofthe Fiera di Roma, an event dedicated to the Mediterranean Diet and the relationship between peoples and communities of the editerranean Sea, and artistic
director of Roma Baccalà.
Andrea founded Erasmus Restaurant in Karlsruhe, Germany, together with her husband Marcello in 2014. Since 2016 Erasmus is Germany´s first organic-fine-dining-Restaurant, awarded by a green MICHELIN star and recommended by all gourmet-guides. Both, Andrea and Marcello studied „gastronomic Sciences“ in Pollenzo, Italy, at the university of gastronomic sciences founded by Carlo Petrini.
The title of Andreas bachelor thesis, written in English and Italian in 2012, is: „Energetic sustainability in agriculture: Evaluation of farms in the agricultural district of Milan-South with quantitative and qualitative indicators.“ Since her gap-year in Australia, she regularly spent time in agriculture. In order to theoretically deepen the agricultural basics studied at in Pollenzo, she attended further training courses in biodynamic agriculture in Piedmont for a year. Andrea is a trained cook, a state-certified agricultural professional and runs the service as well as management of erasmus Restaurant. She loves to combine her agricultural knowledge to her husbands deep gastronomic culture and creativity, to create a unique dining experience for erasmus´guests. Andrea and Marcello have two children in primary shool age. To get clear thoughts, Andrea likes to run longer distances.
Speakers are generally listed in programme order. Some biographies appeared after the site was built and may appear out of order. Some biographies are short but have not been edited by Slow Food, and reflect the text provided.