Slow Food, the podcast

What is a coffee cupping? What is the difference between green, washed and fermented coffee? Why does the same coffee taste different in Ethiopia and in Italy? 

Today I am going to take you back to World Of Coffee in Brussels, one of the most important events around specialty coffee in Europe, which took place last June. I went there to meet with some coffee farmers and roasters from the Slow Food Coffee Coalition, but also to understand more about the world of specialty coffee. For those of you who don’t know it, the Slow Food Coffee Coalition is an international, open, and collaborative network that brings together everyone involved in the coffee supply chain. Of course promoting good, clean and fair coffee. 

So, grab your coffee cup and follow me to the event! 

Host & Production: Valentina Gritti 
Guests: Fitsum Bekere, Cesar Marino, Christian Reyes, Elio Leite, Sandro Bonacchi, Fernando Patiño, Iordanis Chrysafidis and Carlo Cortinovis
Music: Leonardo Prieto

Find out more about the Slow Food Coffee Coalition here: https://www.slowfood.com/thematic-network/coffee-coalition/ 

A project by Slow Food Youth Network (SFYN)

How do streaming platforms and media shape food cultures at scale? Who controls the narrative of what “good food” looks like? Is media marketing always fair when it comes to sustainable food brands?

Today we are going to talk about media, television and streaming platforms with Luca Antioniazzi. Luca is researcher and teacher on audiovisual culture and communication at the University of Gastronomic Sciences of Pollenzo, Italy.  His background ranges from film preservation, to cultural policies, and food documentaries. Are you what you stream or you stream what you are? Let’s discuss this with Luca.

Host & production: Valentina Gritti
Guest: Luca Antoniazzi 
Music: Leonardo Prieto

Useful links:

https://www.youtube.com/watch?v=0RtXSon0yMw (Tampopo)

https://www.youtube.com/watch?v=Ldcayb6kGaQ (La Grande Abbuffata)

https://www.youtube.com/watch?v=rQV6CijIzrc (The Bear)

https://www.youtube.com/watch?v=cKKCGtoIOVY (Taste of Things)

https://www.youtube.com/watch?v=J9TUuZ62xgg (Inglorious Bastards, scene)

https://www.youtube.com/watch?v=gBmkI4jlaIo (Goodfellas, scene)

Food documentaries: https://www.imdb.com/interest/in0000063/ 

A project by Slow Food Youth Network (SFYN)

What does the smell of fresh bread have to do with selling a house? Why does vanilla make things taste sweeter? And when did the food industry start using scent as a tool to shape what we want, before we even take a bite?

Today we are diving into something you probably experience every single day without realising it: the invisible world of food smells and how they are used to influence your choices, your emotions, and your appetite. My guest is Elena Mancioppi, a philosopher and researcher at the University of Gastronomic Sciences in Pollenzo, Italy, specialising in the aesthetics of smell, olfactory marketing, and the sociopolitical dimensions of food aromas. Her work sits at the crossroads of philosophy, perception, and food politics. And it might just change the way you walk through a supermarket. Are you ready to smell things differently? 

Host & production: Valentina Gritti
Guest: Elena Mancioppi
Music: Leonardo Prieto

Useful links: 
Osmospheres, Mimesis International: https://mimesisinternational.com/osmospheres-smell-atmosphere-food-2/
L'Olfattivo, Edizioni ETS: https://www.edizioniets.com/scheda.asp?n=9788846763136
The Senses of Smell: Scents, Odors and Aromatic Spaces, Rivista di Estetica: https://journals.openedition.org/estetica/8190
Osmospheric Dwelling: Smell, Smell, Food, Gender and Atmospheres, Espes: https://zenodo.org/records/7489494
Smell Aesthetics, UNISG: https://www.youtube.com/watch?v=Cw1yohcLbRQ
Towards a Sociopolitical Aesthetics of Smell, Rivista di Estetica: https://journals.openedition.org/estetica/8383?lang=en
Atmospheres, Art, and Aesthetics: A Conversation, Espes: https://static1.squarespace.com/static/59ac89042994caa10199036a/t/66df1ada3a5b080f32dbd329/1725897434627/ESPES_interview.pdf
Omosfere: Estetiche olfattive dell’abitare l’aria, Smell Magazine: https://smellmagazine.it/omosfere-estetiche-olfattive-dellabitare-laria/02/02/2023/

 

A project by Slow Food Youth Network (SFYN).

When did sweet become too sweet? How does sugar reflect a collective craving? And what does this reveal about contemporary food society?

Today we are going to immerse ourselves into an indulgent discussion. We will speculate with philosopher and researcher Maddalena Borsato about how sweetness is shaping our society and what sugar and the need for something sweet actually means to us. Maddalena is a researcher in the field of philosophy and aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. At the same time she has attended pastry school and she runs a blog called Aristotele, where she raises philosophical questions starting from a sweet recipe. Are you already craving something sweet? Because I do! So let’s start our discussion with Maddalena. 

Host: Valentina Gritti
Guest: Maddalena Borsato 
Production: Klets.media

A project by Slow Food Youth Network

How is the issue of food waste seen from an EU perspective? How does the legislative work impact member states and consumers? What are tricks on how to reduce food waste at home?

Today we talk about food waste reduction. In fact last weekend Slow Food Youth Network celebrated the 10th anniversary of World Disco Soup Day, our biggest campaign to raise awareness on the importance of food waste reduction. You can see more details on the campaign on the Slow Food Youth Network social media. Thousands of activists from restaurants to communities have joined World Disco Soup Day, But policy makers also have a key role in food waste reduction. This is why we had a conversation with Zoe Caramitsou-Tzira,  with a focus on how this issue is tackled by the European Union. Zoe is policy officer at DG Health and Food Safety, and her role in particular is to look at Food Waste, and Food Information to Consumers from the European Commission. 

Host and production: Valentina Gritti
Guest: Zoe Caramitsou-Tzira (policy officer at DG Health and Food Safety)

Useful links:

EU platform on Food Losses and Waste: https://food.ec.europa.eu/food-safety/food-waste/eu-actions-against-food-waste/eu-platform-food-losses-and-food-waste_en

EU Hub: https://ec.europa.eu/food/safety/food_waste/eu-food-loss-waste-prevention-hub/about

Toolkit to reduce consumer food waste: https://knowledge4policy.ec.europa.eu/bioeconomy/reduce-food-waste_en

Activities around the international day: https://food.ec.europa.eu/food-safety/food-waste/international-day-awareness-food-loss-and-waste_en 

A project by Slow Food Youth Network (SFYN)