Slow Food Edinburgh took to the stage to celebrate World Food Day at the Edinburgh Futures Institute last week, 15 October, where the theme was ‘Innovate Today, Nourish Tomorrow’.
Recently returned from Terra Madre 2026 in Turin, Italy, our chair Lucia Ortisi presented on the Ark of Taste and the role that our global community can play in transforming the world’s food system. Other Slow Food members were also present at the Venture Café Thursday Gathering event, spreading the message about good, clean and fair food. These included Walter Mowat and his successor as Treasurer and Secretary, Jacqueline Hogg.
Local innovators in attendance
Local food producer and fermentation expert Robin Sherriff of Slow Sauce talked about his entrepeneurial journey and offered samples of oat miso, oat shoyu, and pea miso. Canny Mushrooms and Daaler, a purveyor of lentil-based dishes, were there too.
A local scientist was also championing innovation at the event, namely Edinburgh mycologist Dr Patrick C. Hickey who is pushing the boundaries of sustainable plant-based protein alternatives.
Food is political
Inspired by Terra Madre, Lucia’s talk addressed the ways we can draw strength from the diversity of people, food and culture to obtain greater peace and justice in the world. By taking small steps, food becomes political. New ideas are born by simple acts such as planting a seed, preparing food, or having a conversation over a home-cooked meal.
Lucia said: “We want to bring these ideas to life here in our city: by engaging young people, schools and universities; building stronger relationships with local producers; supporting the Ark of Taste; and exploring initiatives such as a community seed library. We also want to bring together chefs, researchers and local communities, encouraging people to discover new food traditions, understand where their food comes from, and make more sustainable choices, including eating more plant-based foods.”