Slow Food, the podcast

Hosted by Slow Food Youth Network

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100

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May 2026

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About the show

Welcome to Slow Food, the podcast! Where we take you on a journey through the beauty of good, clean, and fair food systems. From the coffee in your cup to the cacao in your chocolate, we uncover the stories of the people who make our food possible. Valentina Gritti, a lover of slow food, is your host on this journey. Join us as we walk side-by-side with changemakers around the world who are working towards a more sustainable food system. We’ll also delve into the rich cultural knowledge of indigenous communities, opening our minds to new ways of thinking about food. At Slow Food, we believe that everyone has a story to tell and a lesson to teach. So come along for the ride and discover the power of food to connect us all.

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60 recent

May 26, 2026Episode 734 min

How Sweet Is Too Sweet? Sugar as a political and cultural substance with Maddalena Borsato.

When did sweet become too sweet? How does sugar reflect a collective craving? And what does this reveal about contemporary food society? Today we are going to immerse ourselves into an indulgent discussion. We will speculate with philosopher and researcher Maddalena Borsato about how sweetness is shaping our society and what sugar and the need for something sweet actually means to us. Maddalena is a researcher in the field of philosophy and aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. At the same time she has attended pastry school and she runs a blog called Aristotele, where she raises philosophical questions starting from a sweet recipe. Are you already craving something sweet? Because I do! So let’s start our discussion with Maddalena. Host: Valentina Gritti Guest: Maddalena Borsato Production: Klets.media A project by Slow Food Youth Network

May 1, 2026Episode 631 min

How is the EU dealing with Food Waste? With Zoe Caramitsou-Tzira

How is the issue of food waste seen from an EU perspective? How does the legislative work impact member states and consumers? What are tricks on how to reduce food waste at home? Today we talk about food waste reduction. In fact last weekend Slow Food Youth Network celebrated the 10th anniversary of World Disco Soup Day, our biggest campaign to raise awareness on the importance of food waste reduction. You can see more details on the campaign on the Slow Food Youth Network social media. Thousands of activists from restaurants to communities have joined World Disco Soup Day, But policy makers also have a key role in food waste reduction. This is why we had a conversation with Zoe Caramitsou-Tzira, with a focus on how this issue is tackled by the European Union. Zoe is policy officer at DG Health and Food Safety, and her role in particular is to look at Food Waste, and Food Information to Consumers from the European Commission. Host and production: Valentina Gritti Guest: Zoe Caramitsou-Tzira (policy officer at DG Health and Food Safety) Useful links: EU platform on Food Losses and Waste: https://food.ec.europa.eu/food-safety/food-waste/eu-actions-against-food-waste/eu-platform-food-losses-and-food-waste_en EU Hub: https://ec.europa.eu/food/safety/food_waste/eu-food-loss-waste-prevention-hub/about Toolkit to reduce consumer food waste: https://knowledge4policy.ec.europa.eu/bioeconomy/reduce-food-waste_en Activities around the international day: https://food.ec.europa.eu/food-safety/food-waste/international-day-awareness-food-loss-and-waste_en A project by Slow Food Youth Network (SFYN)

April 7, 2026Episode 531 min

Cities that grow: framing the urban future with AI, art and nature

How can we combine science, art and technology to build a more sustainable food system? How can artificial intelligence be used in this process? Is art threatened by AI or can technology be used as a tool to achieve something out of the ordinary? The episode of today is mind-blowing. I have interviewed a lot of activists in the past and seen so many initiatives, but if I can be totally open to you: this time I experienced something completely out of the ordinary. I am talking about Hungry Eco-Cities. Hungry Eco-cities combine science, technology, and the arts, to explore how digital technologies & applications can lead in turn to reduced food waste, more sustainable value chains, eco-friendly attitudes, and more ethical food consumption. I had the chance to interview in person in Rotterdam Lija Groenewoud van Vliet, Creative Director at In4Art and co-coördinator Hungry EcoCities, as well as some of the artists involved in the project. Host & Production: Valentina Gritti Guests: Lija Groenewoud van Vliet (in4art), Laila Snevere (Phygital Seasoning), Jeroen Van Der Most (Vegetable Vendetta), Nicolas Rotta and InstaGreen (Re-Source Society) Useful links: - Hungry Ecocities: https://starts.eu/hungryecocities/ - HEClab platform: https://heclab.eu/landing-page This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.

March 24, 2026Episode 433 min

From influencers to AI: food in the age of algorithms

What is a practical way to implement artificial intelligence in food? Which content and engagement strategy is effective for social media algorithms? How can we avoid that all the information we receive becomes overwhelming? Today we talk about food and algorithms, with Massimiliano Carraro (from Behavix) and two sustainable lifestyle influencers: Daria, from @DariaAlNaturale_, and Shannen from @_greengal. We will look into how artificial intelligence and algorithms can be used in the fields of food waste reduction, but also in content creation and engagement. This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Behavix is also part of the FOOD 2030 Network. Host & post-production: Valentina Gritti Co-host: Lisa Grosjean (Beinfluence) Guests: Massimiliano Carraro (Behavix), Daria Falcone (@dariaalnaturale_), Shannen Haley (@_greengal). This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.

March 10, 2026Episode 338 min

Together is better: an innovation hub in Berlin to redesign the food environment

Today we are meeting two super inspiring women: Lia Carlucci (founder and CEO of the Food Campus Berlin) and Janka Alwon, influencer and food blogger, also Known as Jankalicious. This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Food Campus Berlin is also part of the FOOD 2030 Network. Host & producer: Valentina Gritti Guests: Lia Carlucci (Food Campus Berlin) and Janka Alwon (@jankalicious_) Music: Leonardo Prieto More about Food Campus Berlin: https://www.foodcampus.berlin/?lang=en Planetary Health Diet: https://eatforum.org/eat-lancet/the-planetary-health-diet/ Janka's blog: https://www.jankas.blog/ and Instagram: https://www.instagram.com/jankalicious_/?hl=en This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.

February 24, 2026Episode 235 min

Why should we ferment plant-based foods? A deep-dive into food chemistry.

Can fermentation improve plant-based foods? What happens during fermentation from a food chemistry perspective? What are concrete health benefits of eating fermented foods? Today I am at the faculty of bioengineering in Leuven, Belgium, to interview professor and researcher Christophe Courtin. Christophe knows everything about the chemistry of fermentation. He has been researching fermented cereals for 15 years and he is now coordinating the project HealthFerm (we will tell you more about this in the course of the episode). Helthferm is part of the FOOD 2030 network, under the CLEVERFOOD project. From farmers and chefs to activists and everyday eaters, CLEVERFOOD is about bringing everyone into the conversation on building a fairer, healthier and more sustainable food system for the future. Host: Valentina Gritti Guest: Christophe Courtin Links: The link to the first paper on the HealthFerm Citizen Science project: https://www.nature.com/articles/s41538-026-00725-7 The link to the HealthFerm website: www.healthferm.eu This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project. Post-production: Klets.media

January 23, 2026Episode 134 min

Building a nomadic gardening community with Andrew Valenti

Have you ever had a “WOW moment” while being in nature? What is the first step you can take to get connected to your local food scene? Can everyone start gardening? Today we kick off the year with a great conversation with Andrew Valenti (@andrewvalenti.av): regenerative gardener, artist, musician, and world traveler. We are going to talk about how Andrew managed to build a home gardeners community around him, but we will also touch upon the spiritual connection with nature and add some practical tips on how to start gardening yourself. Ready to get inspired? Host and producer: Valentina Gritti Guest: Andrew Valenti Music: Leonardo Prieto Listen to the new podcast show of Andrew: Gardens of Earthly Delight Find more tips on how to start gardening on Slow Food, The Podcast past episode "Green thumbs: from school gardens to your own balcony! With the Frenchie Gardener" Find out more about the Slow Food Farms on https://www.slowfood.com/slow-food-farms/ A project by Slow Food Youth Network (SFYN)

December 23, 2025Episode 1348 min

Spotting food trends for 2026 with Gijsbregt Brouwer

What are some tips to spot the latest food trends? What is new in the food scene around the world? Are these trends supporting a shift towards a more sustainable food system? Today I am recording a live conversation with Gijsbregt Brouwer, founder of De Buik and inspiring food trend watcher in Rotterdam, The Netherlands. This is a co-production between Slow Food, The Podcast and Bekt Lekker, Gijsbregt's podcast. Hosts and guests: Valentina Gritti and Gijsbregt Brouwer Production: Klets Media With inputs from: Chef Jam Melchor from The Philippines, Oguniiyi Akinade and Eniola Okeola from Nigeria, Ariinda Ronald from Uganda, Roger Maldonado from Bolivia, Lea Balcerzak from Poland and Nahuel Burracco from the Pollenzo Food Lab, at the University of Gastronomic Sciences in Italy. A project by Slow Food Youth Network (SFYN) **Support our podcast by giving us a good rating on your favourite podcasting platform!

November 18, 2025Episode 1245 min

Creating a better food system between high diplomacy and bottom up approaches with Pio Wennubst and Jorrit Kiewik.

Are food systems changed bottom up or top down? How do diplomacy and negotiations on a high political level work? What is an effective way to bridge practice and policy? Today we discuss with diplomat Pio Wennubst and SFYN executive director Jorrit Kiewik, how policies and negotiations but also bottom-up approaches can change our food systems. What do Pio and Jorrit have in common? Apart from the faith in diplomacy and love for food, they were connected through Bites of Transfoodmation: an initiative that brings together young motivated individuals to create a community of practice and change the future of our food systems. Jorrit was one of the youth joining the initiative and Pio, founded BOT, via the Swiss Agency for Development and Cooperation. Read the Bites of Transfoodmation manifesto here: https://transfoodmation.com/bites-of-transfoodmation/manifesto/ Find here the CFS recommendations on promoting youth engagement and employment in agriculture and food systems for food security and nutrition: https://www.fao.org/fileadmin/templates/cfs/Docs2122/Youth/CFS_Policy_Recs_Youth_FInal_Agreed_Version_July2022.pdf A project by SFYN (Slow Food Youth Network) **Support our podcast by giving us a good rating on your favourite podcasting platform!

October 21, 2025Episode 1132 min

How can we report indigenous people’s struggles without cultural appropriation? A conversation with Gabriella Bruno and Tunda Lepore.

How can storytelling be fair? Can food become the means to tell a much bigger story? What shall we consider when talking about people from other cultures and indigenous peoples communities? Today, we will listen to the story of Gabriella, a student at the University of Gastronomic Sciences in Pollenzo (UNISG), Italy. Who had a life-changing experience with the Juruna indigenous community in the heart of the Brazilian Amazon. From this experience onwards she decided that she wants to invest her time in storytelling as a means to talk about indigenous food movements. In the course of this episode we will also listen to Tunda Lepore, an inspiring Maasai leader, and Slow Food International Counselor for Indigenous Peoples. Host & Production: Valentina Gritti Guests: Gabriella Bruno (UNISG student) and Tunda Lepore (SFI counselor for indigenous peoples, maasai) Read the digital magazines of Gabriella here: https://heyzine.com/flip-book/50067804e0.html and https://heyzine.com/flip-book/f3dae12021.html#page/1 Find out more about Fermolution here: https://slowfoodyouthnetwork.org/news/fermolution-a-revolution-through-ferments/ A project by Slow Food Youth Network (SFYN)