Italy: Slow Food and Food Sovereignty in Piedmont
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Oct. 16 – 24, 2012
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With a variety of micro-climates, Piedmont is one of the most geographically diverse regions of Italy. This diversity is expressed in a rich food culture based on complex and agrobiodiverse farming systems. You can find a large variety of agricultural products: many rice varieties, wheat and corn, vineyards, apple, pear and plum orchards, and livestock for meat and milk. The region is famous for its wines and a wide variety of specialty cheese. However this wealth of peasant-based foods has been threatened by the promotion of industrial development, favored by shortsighted national and EU policies. In the face of these threats, small producers in the region are organizing to reinforce agrobiodiverse farming systems, strengthen their communities and promote food sovereignty.
On this delegation, you will explore the complex realities of the Italian, European and global food system through direct contact with the producers, consumers, policymakers and advocacy groups of the Piedmont region. While traveling in the Italian countryside, you will stay in farmer-owned guesthouses (agriturismos), giving you a feel for rural life in the region. You will also visit Slow Food headquarters in the small town of Bra to learn about Slow Food’s work helping small farmers conserve their local food and farm diversity.
In the face of growing threats from industrial agriculture, farmers have been organizing small co-operatives to preserve their way of life. The Valli Unite and Terra a Gente coops, for instance, produce a wide variety of traditional products and market directly to consumer groups known as Gruppi di acquisto Solidale or GAS. The Italian Association for Organic Agriculture has aligned itself with the European Coordination Vía Campesina network to fight for small family farmers, offer training and assistance in organic food production and work on shortening the distribution chain from farmer to consumer. Piedmont-based Slow Food is also working to safeguard small, local farmers, biodiversity and sustainability.
Tour highlights include:
- Visit the Valli Unite Cooperative in Costa Vescovado (est. 1981) which produces wine, grain and vegetables and markets directly to consumers on and off farm. Meet with coop members and have dinner with coop founder Enrico Boveri
- Visit Terra a Gente cooperative farm in Albugnano, Asti Province, which produces wine and livestock; operates an organic restaurant; and markets its products directly to consumers through a GAS (Gruppi di acquisto Solidale)
- Hike to the 13th century abbey “Santa Maria di Vezzolano” an important landmark in architectural and agricultural history.
- Visit Slow Food International headquarters, est. 1986 in Bra. Meet with people in charge of various activities such as Slow Food editore, the University of gastronomic sciences, Terra Madre, and the Slow Food Foundation for Biodiversity.
- Meet with Sivia Ceriani, director of Slow Food Magazine and editor of Italian-language translations of Food First books (Food Rebellions and Food Movements Unite)
- Food tour of Turin guided by cultural anthropologist Francesco Vietti; Discussion of the influence that immigrants from all over the world have had on Turin’s food culture
- Visit the open air Porta Palazzo fruit and vegetable market in Turin and meet with the representatives of a Turin based consumers association (GAS)
- Bread-baking or cheese-making workshop at Frutto Permesso Cooperative in Bibiana, an organic farm established in 1987 that runs educational food projects and produces and processes grains, fresh fruits and vegetables; raises local breeds of cows, pigs, sheep and bees.
Click here to download a sample itinerary (PDF)
TOUR COST: $2700*
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Price includes
- All in-country transportation during the tour including airport transfers
- Three-star or above hotel accommodations in Turin; farmer-run guesthouses in rural areas
- 2-3 meals daily plus any scheduled tastings
- Food First tour leader, local guides, guest speakers, and donations to farm coops
- All scheduled program activities, workshops and site visits
- Preparatory reading materials
- Translation of all programs and presentations
- Food First membership
- NOT INCLUDED: International airfare, most beverages, tips, insurance and personal expenses
*Partial scholarships are available for qualifying individuals on a first-come, first-served basis. Please click here to apply online.
For more information, contact Tanya at tkerssen@foodfirst.org or (510) 654-4400, ext. 223
