It’s hard to describe the beauty of the Eat-In. The shared joy, the instant connections, the wealth of flavors. A regular part of the program at Slow Food events since 2010, the Eat-In is organized by students of the University of Gastronomic Sciences in open, public spaces, where food that would otherwise have gone to waste is transformed into a delicious buffet.
The opening words of Slow Fish first-timer, Tero Mustonen, of the Snowchange Cooperative, immediately filled the Fish Community room with passion and determination. Located in North Karelia in Finland, the Snowchange Coop was established in 2000 as a community driven, non-profit group dedicated to fighting the impacts of climate change on fishing practices.
If we continue this way, there will be more plastic in oceans than fish by 2050. Here's why each of our choices makes a big difference: we would be deciding between a complete disaster and a slow but virtuous path towards sustainability.
