Food For Change: Food and Health

How food choices can affect our health…

In 1997, the World Health Organization (WHO) officially recognized obesity as a global epidemic. The number of obese people in the world has doubled since the 1980s. In 2014 over 1.9 billion adults were overweight, including over 600 million obese. In addition to obesity other diseases, such as type 2 diabetes, are increasing, together with food allergies and intolerances. On the other hand, according to WHO, around 45% of the deaths of children under five are linked to undernutrition, this is largely the case in poor countries. Yet, in these same countries, the number of overweight or obese children also grows, due to low-priced “junk food”. These worrying data make it clear that both obesity and malnutrition are now global emergencies and that daily diet, food quality and lifestyles play a decisive role for our health.

Did you know?

Did you know that it’s possible eat healthy and at the same time enjoy delicious food? Did you know that food plays a very important role in the maintenance of our health and even in recovery? How much weight do you give to nutrition labels when choosing a food? How much time do you spend on buying and preparing your food, how much do you know about the food you eat? How many products that have been highly industrially processed, rich in sugars and unhealthy fats enter your diet?

Slow Food is committed to promoting healthy lifestyles and conscious consumer behaviors. For example, consumer mentalities aimed at favoring unrefined foods with a moderate caloric intake, products rich in fiber, preferring vegetables, fruits, legumes, whole grains and reducing the consumption of animal proteins.

Our position on Food and Health can be summarized as follows:  increase the consumption of fresh food, locally sourced, preferably organic, biodynamic or with integrated pest control, not overly processed; limits to sugar consumption, refined flours, meat and preferring vegetables and legumes; give the right time to meals, and learn to read and understand labels.

Food and Health at home

Meret Bissegger nella sua cucina, Casa Merogusto.
©Hans-Peter

Food and Health at  Terra Madre Salone del Gusto

If you are interested in deepening your knowledge on Food and Health, Terra Madre Salone del Gusto offers:

  • Thematic Forums, where Slow Food delegates will share their knowledge and experience, as well as discuss issues such as food intolerances, the effect of pesticides on our health, and the importance of canteens in school and hospital facilities;
  • Taste Workshops and Cooking Schools, with presentations on herbs and spices, oils and fats, fermentations, ancient grains and cereals, and even sweets.
  • An Interactive Path, where thanks to the guidance of experts you will be able to discover and learn more about our food choices impact on our health.
  • There will be no shortage of school activities, available every day until 1pm.

Taste Workshops and Cooking Schools are paid and can be purchased online; the other events are free to attend. Click here for list of events, search “Food and Health”.

The Food and Health area, found in the halls of the Lingotto Fiere, is also a Slow Food point! Take the opportunity to get to know us, find more information about our campaigns and leave us your contact information if you would like to stay updated with all the movement’s projects!

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Antibiotic Resistance: A New Health Emergency

Most antibiotics found on the market are not for humans, but are sold to intensive animal farms. These antibiotics are used on these farms to prevent or treat the many diseases that affect animals due to poor sanitation, overcrowding and […]

20 September
Torino-Lingotto Fiere // Food for Change – Semi

Nuts and Oil Seeds

Almonds, pistachios, hazelnuts, and even sunflower, flax, sesame, and pumpkin seeds, oil seeds are found throughout the world. A small handful a day is enough to enrich our diet with beneficial elements, such as vitamins, proteins, and minerals. We will […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Daily Bread

The crust of fragrant, intensely flavored, naturally leavened breads made with the flour of heirloom grains may vary from dark coffee-colored to hazelnut or amber, or from bright golden to gray. One example is Castelvetrano Black Bread (Slow Food Presidium), […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Poison on the Plate

For many years now, synthetic chemicals have been invading our food and every aspect of our daily lives Pesticides are spread in the fields, then make their way to our table in the fruit and vegetables we eat. Our food […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Austria: The Taste of Carinthia

Andrea Unterguggenberger, an Austrian food producer, and Georg Lexer, a doctor, share a love of good food and good health. Georg has just written a book about cooking in which he demonstrates how the fruits of the earth in Austria […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute
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Israel: The other end of the Mediterranean diet

The health benefits of the Mediterranean diet, owing to the produce used and cooking methods, have been well known for a long time. Yet, although there’s only one Mediterranean Sea, the climatic and cultural diversity of the basin have has […]

20 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Starring Herbs, Mosses and Lichens

Exploring and tasting edible herbs, mosses, and lichen At her Ristorante Gardenia in Caluso near Turin, Michelin-star chef Mariangela Susigan serves wild food using lots of spontaneous herbs. With another star chef, Alessandro Gilmozzi of El Molin in Cavalese, near […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute
Sold out

With Frying Colors

Oils and smoke points, battering and breading, temperatures and tricks of the trade—prime quality fried food is the outcome  of controlled and complex technique. It’s an art that holds no secrets for Antonio Tubelli, the cook at Timpani e Tempura, […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute
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Korea: Jang and Fermented Sauces

The many fermented sauces of Korea Jeju Island fermented soybean (jang) paste—one of Korea’s chief fermented delicacies—was one of the first products to be included on the Ark of Taste. It takes about a year to produce and it comes […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Food, Health and Spirituality

“Let food be thy medicine and medicine be thy food.” In the 5th century BC, Hippocrates of Cos laid the foundations of a new medicine,based not only on empiricism, but also on knowledge of the body, a connection with nature […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

South Africa: Ferment in Cape Town

Cape Town comes to Italy Filippa Harrington and Loubie Rusch, both members of the Slow Food Chefs’ Alliance, will bring to Turin some of the vegetables and herbs that grow wild along the coast west of Cape Town for participants […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Malnutrition and Health Education

According to the UN and the World Health Organization, there are three sides to malnutrition: undernutrition, micronutrient deficiency and overeating. These are worldwide problems, occurring especially in regions with economic and educational poverty. Malnutrition is found throughout Africa, where in […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Ukraine: Cooking with Herbs

Herbs are an omnipresent ingredient in Podolian food. Some herbs  are served in salads, others to flavor main courses, others still are fermented or used as ingredients in beverages. Here Tatiana Iablonska of the local Slow Food network and chefs […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Korea: Naturally Sweet Sikhye

A traditional, slow, sweet drink Due to the presence among their ingredients of fructose syrup, made from cornstarch, and other industrially processed sugars, soft drinks currently in commerce are considered the main culprits of a number of pathologies, such as […]

21 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Spain: Variations on Gazpacho

Valencia-based chef Yelel Canas likes to combine the concept of healthy food with that of social equity and environmental justice. So his dishes are not only good for the single diner but also for the community and the environment as […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Diet and Lifestyle: The Maasai Paradox

The diet of the Maasai people does not reflect in their health as one would expect. Their diet consists mainly of meat, yet they are rarely affected by cardiovascular disease or other ailments associated with high meat consumption. What is […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Máximo Cabrera: Cooking Without Fire

Máximo Cabrera is a biologist, a self-taught cook, a researcher and a musician. In the course of his studies, he has developed a keen interest in metabolic processes and the pursuit of organic food, healthy not only for people but […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute
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Mexico: Mole poblano, all the virtues of cacao

A hint of cacaco in Mexico’s classic Mole Poblano According to Andy Weil’s food pyramid, a moderate consumption of bitter cacao is to be recommended for its anti-inflammatory properties and its high polyphenol content, which can protect us from hypertension […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Fats: Not All Harmful

Fat, once demonized and completely cut out from diets, has been re-evaluated. Consumption of certain types of fat in limited quantities has been found to have positive health effects. Apart from extra-virgin olive oil, there is a world of natural […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Ethiopia: The Role of Biodiversity

Ethiopian cooking is an expression of a rich and variegated gastronomic culture The cuisine is based on vegetables, sauces, fermented tubers and teff, an ancient cereal indigenous to the country, the only place in the world where it is cultivated. […]

22 September
Torino-Lingotto Fiere // Sala BLu/Blue Room

School Cafeterias

Most schoolchildren eat at least one meal a day away from home, often taking advantage of the school canteen. Therefore, it is important that they have access to fresh and seasonal foods, with a carefully prepared menu that takes its […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

The Mediterranean Diet

One of the most well known diets in the world, The Mediterranean diet first came to light in the 1970s when it was discussed in an epidemiological research paper published by Ancel Keys. Keys lauded the superiority of the Mediterranean […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Lebanon: Spices and Herbs: The taste of health

A good way of limiting the use of salt in the kitchen, thereby enhancing and improving health, is to use cleverly blended spices and herbs. This will be the subject of this workshop, conducted by Barbara Massaad, the famous Lebanese […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Senegal: Pierre Thiam and Resource Trees’

Getting to know the resource trees of Senegal Pierre Thiam, the ‘king of African nouvelle cuisine’, is the author of award-wining cookbooks and an ambassador for Senegalese gastronomic culture in New York, where political figures and Nobel laureates often sit […]

22 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Story of a possible Foodopia with Marta Foglio

Cooking can help to change the world because food reconnects people to the land more than anything else. This is the belief of the young Biella-born chef, Marta Foglio, a pupil of Piero Leeman and an exponent of the macro-Mediterranean […]

23 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Sugar Tax and Slow Snacks: How We Can Fight Junk Food

The most recent place to apply a sugar tax is the United Kingdom. This tax on sugary drinks aims to push producers to reduce their sugar content, promoting healthier eating habits throughout the country. How can similar initiatives encourage different […]

23 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Pizza! Sourdough starters and baker’s yeasts

Bread and leavened baked goods are quintessential daily foods. This is why they should be chosen with care, placing the priority on those made with stone-ground, relatively unrefined flours. Al Cavallino, a restaurant-pizzeria in Gorizia that is part of the […]

23 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Japan: The art of making shima-tofu

Do you know how to prepare a perfect shima-tofu? And do you know tht the one from the Okinawa islands is different from what is prepared in the rest of Japan? Why? Because its method is different from the ones […]

23 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Salt: A History of Flavor

Adding flavor, preserving food, and supplying our bodies, Salt is essential in food preservation and ensuring an adequate supply of sodium to our body; but today, it’s seen as a great enemy due to its excessive, often hidden, presence in […]

23 September
Torino-Lingotto Fiere // Food for Change – Cibo e salute

Milk Cultures of the East

Cultured milk is a key element of the cultural and gastronomic history of Eastern Europe. It is used to prepare products such as kefir, ayran and guslianka. The latter, made by the indigenous Hutsul people, is a Ukrainian Ark of Taste product, and many say that it is […]

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