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Our food chain is full of surprises and our food is handled by people you will most likely never meet. Where did your coffee come from? Who grew your cocoa for your chocolate? Who made your bread? We are about to start a journey together, finding our way through the food systems.
In every step we take, we’ll walk side by side with one of our activists around the world. These are farmers, chefs and everyone in between. These people are all contributing to a more sustainable food system and they try to enhance access to good, clean and fair food. But we will also listen to stories of indigenous culture and knowledge, which can inspire us to think in a different way.
We want to give a stage to the people, whose voices are often not taken into consideration, or who are simply overlooked in the debate around food. We want to demonstrate that we all contribute to a more sustainable food system, that everyone has a story to tell and that there's a lesson in every single one of them.
In every step we take, we’ll walk side by side with one of our activists around the world. These are farmers, chefs and everyone in between. These people are all contributing to a more sustainable food system and they try to enhance access to good, clean and fair food. But we will also listen to stories of indigenous culture and knowledge, which can inspire us to think in a different way.
We want to give a stage to the people, whose voices are often not taken into consideration, or who are simply overlooked in the debate around food. We want to demonstrate that we all contribute to a more sustainable food system, that everyone has a story to tell and that there's a lesson in every single one of them.
113 Episodes
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How can we combine science, art and technology to build a more sustainable food system? How can artificial intelligence be used in this process? Is art threatened by AI or can technology be used as a tool to achieve something out of the ordinary?
The episode of today is mind-blowing. I have interviewed a lot of activists in the past and seen so many initiatives, but if I can be totally open to you: this time I experienced something completely out of the ordinary. I am talking about Hungry Eco-Cities. Hungry Eco-cities combine science, technology, and the arts, to explore how digital technologies & applications can lead in turn to reduced food waste, more sustainable value chains, eco-friendly attitudes, and more ethical food consumption. I had the chance to interview in person in Rotterdam Lija Groenewoud van Vliet, Creative Director at In4Art and co-coördinator Hungry EcoCities, as well as some of the artists involved in the project.
Host & Production: Valentina Gritti
Guests: Lija Groenewoud van Vliet (in4art), Laila Snevere (Phygital Seasoning), Jeroen Van Der Most (Vegetable Vendetta), Nicolas Rotta and InstaGreen (Re-Source Society)
Useful links:
- Hungry Ecocities: https://starts.eu/hungryecocities/
- HEClab platform: https://heclab.eu/landing-page
This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.
What is a practical way to implement artificial intelligence in food? Which content and engagement strategy is effective for social media algorithms? How can we avoid that all the information we receive becomes overwhelming?
Today we talk about food and algorithms, with Massimiliano Carraro (from Behavix) and two sustainable lifestyle influencers: Daria, from @DariaAlNaturale_, and Shannen from @_greengal. We will look into how artificial intelligence and algorithms can be used in the fields of food waste reduction, but also in content creation and engagement.
This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Behavix is also part of the FOOD 2030 Network.
Host & post-production: Valentina Gritti
Co-host: Lisa Grosjean (Beinfluence)
Guests: Massimiliano Carraro (Behavix), Daria Falcone (@dariaalnaturale_), Shannen Haley (@_greengal).
This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.
Today we are meeting two super inspiring women: Lia Carlucci (founder and CEO of the Food Campus Berlin) and Janka Alwon, influencer and food blogger, also Known as Jankalicious.
This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Food Campus Berlin is also part of the FOOD 2030 Network.
Host & producer: Valentina Gritti
Guests: Lia Carlucci (Food Campus Berlin) and Janka Alwon (@jankalicious_)
Music: Leonardo Prieto
More about Food Campus Berlin: https://www.foodcampus.berlin/?lang=en
Planetary Health Diet: https://eatforum.org/eat-lancet/the-planetary-health-diet/
Janka's blog: https://www.jankas.blog/ and Instagram: https://www.instagram.com/jankalicious_/?hl=en
This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.
Can fermentation improve plant-based foods? What happens during fermentation from a food chemistry perspective? What are concrete health benefits of eating fermented foods?
Today I am at the faculty of bioengineering in Leuven, Belgium, to interview professor and researcher Christophe Courtin. Christophe knows everything about the chemistry of fermentation. He has been researching fermented cereals for 15 years and he is now coordinating the project HealthFerm (we will tell you more about this in the course of the episode). Helthferm is part of the FOOD 2030 network, under the CLEVERFOOD project. From farmers and chefs to activists and everyday eaters, CLEVERFOOD is about bringing everyone into the conversation on building a fairer, healthier and more sustainable food system for the future.
Host: Valentina Gritti
Guest: Christophe Courtin
Links:
The link to the first paper on the HealthFerm Citizen Science project: https://www.nature.com/articles/s41538-026-00725-7
The link to the HealthFerm website: www.healthferm.eu
This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.
Post-production: Klets.media
Have you ever had a “WOW moment” while being in nature? What is the first step you can take to get connected to your local food scene? Can everyone start gardening?
Today we kick off the year with a great conversation with Andrew Valenti (@andrewvalenti.av): regenerative gardener, artist, musician, and world traveler. We are going to talk about how Andrew managed to build a home gardeners community around him, but we will also touch upon the spiritual connection with nature and add some practical tips on how to start gardening yourself. Ready to get inspired?
Host and producer: Valentina Gritti
Guest: Andrew Valenti
Music: Leonardo Prieto
Listen to the new podcast show of Andrew: Gardens of Earthly Delight
Find more tips on how to start gardening on Slow Food, The Podcast past episode "Green thumbs: from school gardens to your own balcony! With the Frenchie Gardener"
Find out more about the Slow Food Farms on https://www.slowfood.com/slow-food-farms/
A project by Slow Food Youth Network (SFYN)
What are some tips to spot the latest food trends? What is new in the food scene around the world? Are these trends supporting a shift towards a more sustainable food system? Today I am recording a live conversation with Gijsbregt Brouwer, founder of De Buik and inspiring food trend watcher in Rotterdam, The Netherlands. This is a co-production between Slow Food, The Podcast and Bekt Lekker, Gijsbregt's podcast.
Hosts and guests: Valentina Gritti and Gijsbregt Brouwer
Production: Klets Media
With inputs from: Chef Jam Melchor from The Philippines, Oguniiyi Akinade and Eniola Okeola from Nigeria, Ariinda Ronald from Uganda, Roger Maldonado from Bolivia, Lea Balcerzak from Poland and Nahuel Burracco from the Pollenzo Food Lab, at the University of Gastronomic Sciences in Italy.
A project by Slow Food Youth Network (SFYN)
**Support our podcast by giving us a good rating on your favourite podcasting platform!
Are food systems changed bottom up or top down? How do diplomacy and negotiations on a high political level work? What is an effective way to bridge practice and policy?
Today we discuss with diplomat Pio Wennubst and SFYN executive director Jorrit Kiewik, how policies and negotiations but also bottom-up approaches can change our food systems. What do Pio and Jorrit have in common? Apart from the faith in diplomacy and love for food, they were connected through Bites of Transfoodmation: an initiative that brings together young motivated individuals to create a community of practice and change the future of our food systems. Jorrit was one of the youth joining the initiative and Pio, founded BOT, via the Swiss Agency for Development and Cooperation.
Read the Bites of Transfoodmation manifesto here: https://transfoodmation.com/bites-of-transfoodmation/manifesto/
Find here the CFS recommendations on promoting youth engagement and employment in agriculture and food systems for food security and nutrition:
https://www.fao.org/fileadmin/templates/cfs/Docs2122/Youth/CFS_Policy_Recs_Youth_FInal_Agreed_Version_July2022.pdf
A project by SFYN (Slow Food Youth Network)
**Support our podcast by giving us a good rating on your favourite podcasting platform!
How can storytelling be fair? Can food become the means to tell a much bigger story? What shall we consider when talking about people from other cultures and indigenous peoples communities?
Today, we will listen to the story of Gabriella, a student at the University of Gastronomic Sciences in Pollenzo (UNISG), Italy. Who had a life-changing experience with the Juruna indigenous community in the heart of the Brazilian Amazon. From this experience onwards she decided that she wants to invest her time in storytelling as a means to talk about indigenous food movements. In the course of this episode we will also listen to Tunda Lepore, an inspiring Maasai leader, and Slow Food International Counselor for Indigenous Peoples.
Host & Production: Valentina Gritti
Guests: Gabriella Bruno (UNISG student) and Tunda Lepore (SFI counselor for indigenous peoples, maasai)
Read the digital magazines of Gabriella here: https://heyzine.com/flip-book/50067804e0.html and https://heyzine.com/flip-book/f3dae12021.html#page/1
Find out more about Fermolution here: https://slowfoodyouthnetwork.org/news/fermolution-a-revolution-through-ferments/
A project by Slow Food Youth Network (SFYN)
Does food make us humans? What is a balanced meal in indigenous cosmologies? Do you know what is the favourite meal of people close to you and could you recreate it?
Grab your favourite drink, tea, coffee, or hot chocolate, and settle in. Today, we’re diving deep into food, culture, health and identity with a very special guest. I had the pleasure of sitting down with Elena Fusar Poli, researcher and lecturer in food anthropology at the University of Gastronomic Sciences in Pollenzo, Italy. Elena takes us into her fieldwork with indigenous communities in Oaxaca, uncovering powerful insights about how food shapes who we are. This is not just a conversation about eating: it’s about belonging, memory, and meaning. So, get cozy, and let’s begin this fascinating journey together.
Host & Production: Valentina Gritti
Guest: Elena Fusar Poli (researcher and lecturer in food anthropology at UNISG)
With interventions of Alessandra Silva, Rachael Olajumoke and @tantamvv.
Music: Leonardo Prieto
A project by Slow Food Youth Network (SFYN)
We all drink it, but its journey is as clear as the beverage itself: Coffee.How can we make its chain shorter? What does it look like when you start a small scale coffee roastery? How does the origin of the coffee impact its taste? How is the price of coffee regulated on an international level?
Today we will talk about coffee. In particular we will have a nice conversation with Francesco Anastasi. Francesco graduated at the University of Gastronomic Sciences in Pollenzo Italy in 2014, where we also got to know each other (I studied at UNISG myself). After working for 7 years at Slow Food International, he has founded together with his partner Gabriella, Santaromero, single origin Colombian coffee roastery based in Turin. So pour yourself your favourite brew and let’s get over to Francesco!
Host & Production: Valentina Gritti
Guest: Francesco Anastasi (UNISG alumno and co-founder of Santaromero coffee roastery)
Music: Leonardo Prieto
Chat with us on our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network (SFYN)
What does the life of a plastic-free shopper look like? Why is plastic in food so concerning? What are some tips to reduce packaging waste?
Today we talk about plastics. In particular we will have a nice chat with Suri, a digital creator also known as @dazingsoul who is a plastic-free shopper and who joined us during our Planting The Future campaign. Suri will give us some tips on how to buy less plastic especially when it comes to food and we will also talk about why we should put effort into it.
Host & production: Valentina Gritti
Guest: Suramy Gomez, @dazingsoul
Music: Leonardo Prieto
A project by Slow Food Youth Network (SFYN)
When describing a kitchen in a western society, one of the first things you’d think of is the fridge. But can we live without refrigerators? Why should we even consider it? What are other ways to preserve food and drinks?
Today we talk about something a bit special regarding a Slow lifestyle: have you ever thought you can live without a refrigerator? Sandro and Emma, in Italy, gave it a try for a period of time. Also Bashir in Karamoja, Uganda has grown up and lives in a community where having a fridge is not really common. Are you curious to get to know their stories and get inspired?
Host and production: Valentina Gritti
Guests: Sandro Donda, Emma Lercari (artists and musicians) and Bashir Ochen (spokesperson of his indigenous pastoralist community in Karamoja, Uganda).
Song Played: "Passo Passo" by Garuda band (the band of Sandro and Emma).
Do you wanna know more about Bashir's story? You can listen to one of our first podcasts with him: "Voices from the roots: Ochen Umar Bashir" https://open.spotify.com/episode/4JsC1dLkPT4FnzLuJWcRC4?si=-TILZbjyQfa_bEWx0kkc7w
Join Planting The Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
A project by Slow Food Youth Network (SFYN)
In this episode of the Slow Food podcast, we talk about modern slavery in the food chain. From exploited seasonal workers in Italy’s tomato fields to the global cacao market, we dig into how injustice hides in plain sight.
We hear from Manlio Larotonda, an Italian gastronome and alumnus of the University of Gastronomic Sciences in Pollenzo, who moved to Colombia to start a more just and transparent cacao project. And from Giulia Gianguzza, who works directly with migrant workers in Sicily.
This episode isn’t easy, but it’s essential. Understanding where our food comes from means acknowledging the human cost behind it — and doing better.
Guests: Manlio Larotonda (cacao Disidente founder and UNISG alumnus) and Giulia Gianguzza (social worker at Sportello Sans Papiers)
Host and production: Valentina Gritti
Music: Leonardo Prieto
Join Planting The Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
A project by Slow Food Youth Network (SFYN)
How can we eat in a sustainable way at home? Do we need to come to compromises when we have small children? Does eating well always mean spending more money? And how can we introduce more plants into our daily meals?
I am very excited to introduce you to the guests of the podcast of today: Chiara and Nicholas, young parents who will share with us how they live in a Slow lifestyle with a daughter of 4 and one about to come and Maria Camila, from @Maca_bites who will give us some practical tips on how to introduce more plants into our meals.
Guests: Chiara Flora Bassignana (researcher at UNISG), Nicholas Panayi (agroecology consultant) and Maca (plant-based diet ambassador)
Host and production: Valentina Gritti
Music: Leonardo Prieto
Useful links:
Follow Nicholas Panayi on @yesroots
And Maca on @Maca_bites
Join Planting the Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
A project by Slow Food Youth Network
How does fermentation prevent food from getting spoiled? Is fermentation always safe? What are some practical tips to start fermenting for the first time?
Since April 26th is World Disco Soup Day, our biggest campaign to reduce food waste all over the world, In today’s episode we want to deepen one of the methods that can help us save our food. I am talking about fermentation and today we have the pleasure to chat about it with some fermentation experts from the Slow Food movement.
This podcast episode is aiming to slow your food habits down, build up your virtual bookshelf for the Planting the Future campaign, where we focus on rediscovering your connection with food and follow a journey that enriches your knowledge while shaping your values.
Ready for some practical tips on how to make your food alive?
Guests: Nahuel Buracco (Pollenzo Food Lab UNISG coordinator), Sandor Katz (Fermentation revivalist) and Oliver Kienast (chef at Wild Mountain Dinners)
Host and Post-production: Valentina Gritti
Co-host: Addison Austin-Lou
Music: Leonardo Prieto
More information on World Disco Soup Day: https://drive.google.com/drive/folders/16xUGb7W4NljulIVoMOdZy2ZIUTaYChxy?usp=drive_link
Join Planting the Future! https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
Tell us what you think in our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
In this new episode of Slow Food, the Podcast, we’re talking about how to cook from scratch. Valentina Gritti and Addison Austin-Lou sit down with Bob Dickinson (@fromscratchwithbob), a digital creator focussing on conscious consumption and whole food and journalist Michael Moss to share real, practical tips on how to stay away from processed foods.
If you’re trying to eat better and slow down your life, this one’s for you!
JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
Share your tips in our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
Do you really need to spend a lot to eat well? Or is it possible to eat good, clean, and fair food without going over budget?
In this new episode of Slow Food, the Podcast, we’re talking about how to eat Slow without spending a fortune. Valentina Gritti and Addison Austin-Lou sit down with Guusje Weeber communication manager of SFYN Netherlands and journalist Michael Moss to share real, practical tips on how to shop smarter, waste less, and make the most of what’s in season.
If you’re trying to eat better without spending more, this one’s for you!
JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
Share your tips in our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
Eating sustainably in a big city sounds impossible, right? What if we told you it’s not — and that ancient floating farms might be the answer?
In our latest episode, we grab coffee with food activist Raúl Mondragón to chat about: Chinampas: 1,000-year-old floating farms still feeding Mexico City; why local vendors sometimes skip local food for cheaper options across town; easy ways YOU can support sustainable food without leaving your neighborhood.
If you’ve ever wondered how to eat Slow in a fast-paced world — this episode is for you.
Host & production: Valentina Gritti
Guest: Raúl Mondragón Segura (SFYN activist, researcher, entrepreneur and agroecology consultant in Mexico City).
Featured song: "Poder Prieto" di Son de Aquí
Links:
Raúl profile: https://www.instagram.com/ruleish/
Colectivo Ahuejote: https://www.instagram.com/colectivoahuejotemx/
Project Cocina Colaboratorio: https://www.instagram.com/cocina_colaboratorio/
Mentioned food spots: Yema supermarket, Numu market, Mercado Alternativo Tlalpan, Cucina Matte, Raíces centro cultural.
Join our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
In the EU there are a whole host of pesticides that are banned for being too hazardous, either to human health or the environment or both. This means that they cannot be used here. But did you know that these are still produced on EU soil and then exported to other countries, and did you know that the food produced from those pesticides is than imported back into the EU and ends up on our plates? Let’s dive into this, join our final episode of the year with our guests:
Mathilde Dupré, co-director of the Veblen Institute
John Clarke, former director for international relations at the European Commission and former head of the EU Delegation to the World Trade Organization in Geneva
Kara Mackay, campaigns coordinator for the NGO Women on Farms Project in South Africa
Host: Natasha Foote
Post-production: Jonathan Rémy
Music: Leonardo Pietro Durantes and Jonathan Rémy
Join our Telegram group: https://t.me/+xSzaZeIyCUM1NjJk
Slow Food, the Podcast is a project by Slow Food Youth Network (SFYN). Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.
How can we make our celebrations more sustainable without losing the festive vibe? What about decorations, presents, fireworks and food? And finally, shall we think about a slow lifestyle as a new year’s resolution?
We are getting closer to the end of the year and big celebrations are about to begin. In today’s episode I will hold a conversation with my colleagues from the Slow Food Youth Network office, Jorrit Kiewik and Elena Lucchiari, on how we can make our celebrations and holidays more Slow…
Host & production: Valentina Gritti
Guests: Jorrit Kiewik (Director of Slow Food Youth Network and part of the board of directors of Slow Food International), Elena Lucchiari (SFYN campaign and community coordinator).
Music: Leonardo Prieto Dorantes
Join our Telegram group to get in contact with us: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network (SFYN)
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