Farm to fork: Slow Food in downtown — new communities, economies and supply lines
Alimentation

Farm to fork: Slow Food in downtown — new communities, economies and supply lines

Much of the food we buy is uniform in shape and size. It can be coated in a layer of shiny wax to lure a consumer’s eye, and it’s often buried in layers of plastic. Between household shoppers who buy food from supermarkets and restaurants – both of which make large-scale purchases — there is less and less room for the small-scale farmer.

A few establishments, however, continue to work toward collaborating with marginalized farmers, following the basic principles of the slow food movement.

Nadia Dropkin and Dina Abouelsoud of Eish & Malh, a downtown Cairo restaurant, pair up with Slow Food Cairo on the first Friday of every month for the Slow Downtown: Farm to Fork Menu & Market.

The concept is both appealing and simple: Connect with locally sourced, small producers to build a seasonal menu served at the restaurant, and provide farmers a space to sell their products.

[Full article here by Nadia El-Dasher via Mada Masr | Photo by Aleksandar Cocek]

Farm to fork: Slow Food in downtown — new communities, economies and supply lines

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The Euro-Mediterranean AGORA is a way to engage the civil society in the institutional and policy dialogue on research and innovation with the aim of becoming an integral part of the decision making and governance processes.

The Agora is an important component of the broader MEDSPRING project, supported by the European Union with the aim of strengthening the Euro-Mediterranean dialogue and cooperation on research and innovation.