Event
28 September 2024
Join me for Against Nature: Multinationals are starving the planet at the 2024 edition of Terra Madre Salone del Gusto.
Who is responsible for the progressive concentration of the meat industry in fewer and fewer hands and the spread of ultra-processed foods that, according to The Lancet, cause more deaths than smoking?
But there is hope, because multitudes of people across the planet are uniting to create change from below and to challenge a global economic order that preys on the weak and wages war against nature every day, ruthlessly exploiting human and natural resources.
How can we undermine the dominant model of food production and create a sustainable alternative based on cooperation? How can we find room to maneuver and thrive in a complex reality where our well-being and that of the ecosystems that sustain us are so closely linked and where inequalities in access to food are exacerbated by climate change?
Date: 28 September 2024
Time: 15:00 - 16:30 CET
Location: Parco Doro, Turin at Terra Madre Salone del Gusto Link for more info.
Free and open to the public
Speakers:
Moderator: Richard McCarthy (USA) board member, Slow Food International
- Marion Nestle (USA) is a molecular biologist, nutritionist, and public health advocate. She is Professor Emerita of Nutrition, Food Studies, and Public Health at New York University (REMOTE -digital hookup)
- Sabrina Giannini (Italy) is a journalist, author and television host. She has worked on the program Report and, in 2016, created the program Guess Who's Coming to Dinner.
- Michael Moss (USA) is a journalist and author of Salt, Sugar, Fat and Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. In 2010 he won the Pulitzer Prize for Journalism with an investigation of the risks of food preservation processes.
- Elizabeth Atieno Opolo (Kenya) is a food activist and spokesperson for Greenpeace Africa.
- Francesco deAugustinis (Italy) is a filmmaker, whose latest work, Until the End of the World, was screened at CinemAmbiente 2024 and received special recognition from Slow Food.