11 May

From distribution to cooking: good practices to make our food system good, clean and fair 

Porto Antico-Slow Fish Arena

Using their head and hands, chefs use recipes to tell the stories of sea and land, teaching us more about own cultures and taking us on journeys of discovery.

There’s no shortage of chefs at Slow Fish, where they play a vital role as educators, promoters, and a bridge between fishers and consumers. Cooks, however, are not the only ones supporting responsible consumption: innovative projects are being carried out which focus on the sustainability of food distribution. In this meeting, we hear testimonies from the market stands to the kitchen table, showing how we can work to protect biodiversity, promote responsible consumption, and guarantee a more equal value chain, from catching fish to selling it in markets and restaurants.


  • Antonio Garcìa-Allut, Spain, coordinator of Restauramar;
  • Joaquìn Alvarez, Spain, Fresco y del mar;
  • Karla Enciso, Mexico, a chef with restaurants in Cancún and Playa del Carmen;
  • Carmen Posada, Colombia, Mucho project on responsible consumption.

Free entry while seats last.

11 May

13:30 - 14:15

Slow Fish Arena