What we’re doing

We have several programmes running in Scotland.  And we are planning a number of campaigns. We also arrange specific events to highlight Slow Food principles and actions.


Ark of Taste

The Ark of Taste is a key international project of the Slow Food Foundation for Biodiversity. It aims to catalogue and promote quality products from around the world that are rooted in culture, history and tradition and that are in danger of disappearing. It seeks to re-discover an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breeds, sweets, cured meats, and much more. Here in Scotland, we are blessed with so many incredible products and our Ark list features everything from Reestit mutton and Native Shetland Lamb to beremeal, peasemeal and the Musselburgh Leek. There is a pressing need to research, record and promote the many other special heritage products that are in danger of disappearing.


The project strives to draw attention to the products and the history behind them, inspiring people to take action to protect them. This might be simply buying and eating them, spreading the word, or supporting the producers behind them.  In the case of endangered wild species, this might mean eating less or none of them in order to preserve their existence for future generations.

For more information and a list of current items on the Scottish Ark of Taste, click here.

Chef Alliance

Hundreds of chefs around the world – from Mexico to Morocco – IMG_9279have joined the Slow Food network to support small producers, defend biodiversity and promote the ‘good, clean and fair’ philosophy. The Slow Food Chefs’ Alliance brings these dedicated chefs together, whether they be from restaurant or hotel kitchens, to cafes and street food vendors. They join a  global, active network, and are encouraged to meet, share knowledge, participate in local group events and cook together. All the while supporting small local producers and putting Ark of Taste products on the menu.

Scotland boasts a roll-call of superb Alliance members, including Neil Forbes, Graeme Pallister, Tom Lewis, Zoltan Szabo, Marcin Medregal, Rosario Sartore, Colin Clydesdale, Carina Contini and Hector Macrae.

Further information about the Slow Food Chefs’ Alliance can be found here. If you are a Scottish chef and interested in joining, please contact chefalliance@slowfoodscotland.com

Taste Adventure

The Taste Adventure encourages children aged 4 to 12 to experience food in an entirely new way, through each of their five senses: Seeing, Hearing, Smelling, Touching and Tasting. The activity is run by local groups, and the educational kit can also be made readily available to anyone, so that Taste Adventures can be run by volunteers at festivals, schools and even markets. The Taste Adventure inspires children to be curious about food, try new things and learn more about where their foods come from. Demonstrating that food can be fun, exciting and enjoyable is an important step in encouraging children to take an interest in what they eat.

International Delegations

Terra Madre

Terra Madre 2016

Slow Food international hosts bi-annual gatherings around the world, bringing producers and consumers together around both specific and general topics as well food product specific gatherings.  Every 2 years this culminates in Terra Madre, the largest international gathering of artisan food producers. Other international gatherings include Slow Cheese, Slow Fish, Slow Meat, Indigenous Terra Madre, and a traveling Slow Wine road show. Terra Madre Salone Del Gusto 2016 will be held 22-26 September.

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Slow Food Youth Network Scotland

The Slow Food Youth Network (SFYN) is a worldwide network of young people creating a better future through food. It unites groups of young food enthusiasts, chefs, activists, students and food producers who participate in public debate about current issues and introduce young people to the world of gastronomy. Through their unique events and activities, SFYN groups raise awareness about important food issues such as how to feed the world, food waste and sustainable food production and stimulate positive action, and is entirely led and organized by young people.

SFYN Scotland operates semi-autonomously, and is supported by Slow Food Scotland in a similar manner to how SFS supports the local convivia. Get in touch with SFYN Scot by visiting their Facebook page.

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