Figures always require interpretation, often a difficult task. Nonetheless, some of the numbers from Terra Madre Salone del Gusto 2016 can give an idea of the scale and scope of the last edition of the event.

The network
1,000,000 visitors – 900 exhibitors from 100 countries – 7,000 Terra Madre delegates from 143 countries (including 1,200 hosted by families or family-run businesses) – 1,000 food communities – 1,000 volunteers – 150 host families and 850 beds made available in the 40-plus Terra Madre towns – 70 chefs featured in the offi cial program and over 60 chefs cooking in the Terra Madre Kitchens – 170 Italian Presidia and 140 international Presidia.

Events and visitor participation
5,000 participants in the Teatro Carignano conferences – 50 classes and 1,800 children and parents involved in the 180 educational activities in the Borgo Medievale – All booked events sold out (around 60% of tickets bought by international visitors) – Around 1,000 events organized by Slow Food, sponsors, exhibitors and other local groups (museums, neighborhood associations, etc.) – 1,000 wines in the Enoteca – Over 1,600 B2B meetings in the Food Mood space in Piazzale Valdo Fusi.

Press and communication
1,284 international publications from 54 countries (including Italy) featured the event – Over 1,500 reports (press, web, radio and TV) in the Italian media and 415 international reports – 892 journalists present (568 from Italy and 324 from the rest of the world, plus photographers and videographers) – 400,000 users, 616,000 sessions and 1.9 million page views on the event website.

Environmental sustainability
70.42% diff erentiated collection of waste for a saving of 6,788 euros – 2 tons of food saved and donated to the needy, worth around 8,000 euros – 102,000 half-liter plastic bottles saved thanks to water fountains – subway use up by 48.69% on Saturday and 102.28% on Sunday compared to the previous edition.

Social impact
Over 90% of host families had maintained contact with the delegates hosted during the previous edition – 85% plan to host again in the future – 95% of host families were happy with the experience from a relational point of view – 50% said they had learned more about products from other cultures – 14% changed their ideas about food as a result of participation.

Official Partner

Con il sostegno di

Con il contributo di