The 8th International Congress of Slow Food opens a new era for the organization
To encounter Edward Mukiibi, a millennial African farmer, social entrepreneur and new president of Slow Food. He succeeds the founder, Carlo Petrini, who led the movement since 1986.
Today, July 16, 2022, Slow Food is organizing its 8th International Congress in Pollenzo, Italy. This historic date for the organization marks a new phase of change and regeneration, endorsed by its founder three decades ago, Carlo Petrini.
Congress delegates today elected a new global leadership ready to tackle the environmental, climate, political and social challenges facing the movement, present in 160 countries.
“The role of food as the main culprit in the environmental catastrophe is becoming louder and clearer. Our movement, which has worked for 30 years to ensure good, clean and fair food, must have the courage to play a leading political role in curbing this trend, which has catastrophic implications,” said Carlo Petrini. “We need governance that leaves room for new generations. We need to be able to combine the new with our history. makes us who we are. However, today’s world is profoundly different from the one that saw the beginnings of our movement, so we must welcome and let ourselves be guided by the creativity and intuition of new individuals capable of to interpret the present and chart the course that will achieve future goals.”
At the center of this exciting prospect is the new management of Slow Food, represented by Edouard Mukiibi,
better known as Edie. He was born in 1986 in Uganda into a farming family, the same year the Slow Food movement was born on the Spanish steps of Rome in protest against the opening of a McDonald’s.
Originally from Kisoga in the Mukono district of Uganda, Mukiibi’s story is rooted in the family farm in a small African village. Today, he is making history with his appointment as president of Slow Food and looks forward to shaping the future of regenerative agricultural crops.
A tropical agronomist with a Bachelor of Science in Agriculture and Land Use Management from Makerere University in Kampala (Uganda) as well as a Masters in Gastronomy from the University of Gastronomic Sciences in Pollenzo, Mukiibi is a food and agriculture educator, social entrepreneur and, as of this month, officially takes the helm of the Slow Food community as president of the organization.
Mukiibi’s work has been recognized with numerous awards honoring his selfless contribution to a sustainable, fair and just food system. His tributes include the Ray Charles Black Hand in the Pot sustainability award from Dillard University and a testimonial resolution from the Detroit City Council. Mukiibi was recently listed in the Empowering Educators category of the 50 Next Awards for young people under 35 who are shaping the future of gastronomy.
Besides the presidency,
Slow Food Executive Committee, the organization’s highest decision-making body, has been renewed, with a new group that reflects the rich diversity of the movement. Click here to view the profiles of the eight newly elected members. During the Congress, they expressed their future commitment to guiding Slow Food:
(Italy), new general secretary
“In more than 10 years of service to Slow Food, I have learned a lot about the unique aspects of our movement: we have seen it shine so far, including during the pandemic. As a group, we want to the best of the strengths of the movement, being aware of its imperfections and where we need to improve. As we celebrate the remarkable achievements of Carlo’s heritage work and welcome the new management of Mukiibi, we are also growing, as any other organization Our goal is to continue to fight for the right of every individual to good, clean and equitable food, to elevate the incredible wealth of knowledge of grassroots communities and to facilitate the adoption of sustainable food systems in the whole world.
“How can we involve people in everyday life? The development of thematic networks has proven to be a strategic asset for the Slow Food movement, deeply engaging a relevant diversity of targets capable of impacting food systems by catalysing processes of change through mutual exchange and collaboration on issues deeply linked to their daily life and interests, as well as the mobilization of specific new resources. I believe that the thematic networks also offer the opportunity to test new experiences of aggregation within Slow Food.
Dali Nolasco Cruz (Mexico)
“Indigenous peoples are examples of resilience and defense of life on Earth, repositories of ancestral knowledge. Indigenous women and youth around the world are fighting for recognition of their role as stewards of food systems, lands and biodiversity. The regeneration of Slow Food is an opportunity to continue to build from the collective and to position itself as the best and most recognized organization on food issues.”
“I was born just under 20 years after the Club of Rome published its ‘Limits to Growth’. I grew up in the midst of a climatic catastrophe. Over the past 30 years I have seen how the loss of biodiversity is having a terrible impact on our planet. My generation and generations to come are suffering from the lack of action of the past 50 years. I believe that Slow Food has the key to reversing these challenges. I believe that our movement, uniting producers and consumers, and everyone in between, can change our world for the better. I am honored to take on this role and look forward to beginning to work with the global network of grassroots activists, to Bringing about change for the better Changing the food system, one step at a time.
Megumi Watanabe (Japan)
““I would like to recall the emphasis on joy which is at the heart of Slow Food’s identity. We need to regenerate relationships with each other within the movement, as well as with the outside world, so that we can truly become a collective voice. We must continue to remember that this movement is for all of humanity, so we must make an effort to cross borders, to step out of our comfort zone.
“If biodiversity has been our goal for 30 years, today a regeneration effort must also focus on our approach to biodiversity itself. planet and how much we lose and will lose if we don’t find the key to conservation through rural communities. Today, we must support an ecological transition, mitigate climate change and regenerate resources and rural areas by fighting poverty and restoring the food sovereignty of rural communities We must do everything possible to ensure that biodiversity and agroecology are at the center of food policies, and demonstrate that diversity is born of resilience.
“The world needs guidance to slow down, and this reinforces our responsibility to spread the Slow Food message; given the current crises and human rights violations, the political orientation of our work must increase. Advocacy can be a tool to realize our sincere desire for food justice. It is a necessity for Slow Food in the Global North to make people understand the effects of our food systems on the Global South. This international council is a large team of reliable and dedicated individuals ready to serve the movement.
“Staying together as a global food network and movement is essential to having a lasting impact on a food system that has become a burden on the planet,” added Mukiibi as he looked forward to his first Terra Madre event as a president of Slow Food. . “Terra Madre 2022, and the hashtag #REGENERACTION, will symbolize a moment of great openings for the global Slow Food network.”
Terra Madre Salone del Gusto, the largest international event dedicated to food policy, sustainable agriculture and the environment, to be held in Turin, Italy, September 22-26, 2002, plans to launch a hybrid event accommodating both locals and online participants from around the world around the organization’s upcoming #REGENERACTION impact campaign.
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