International Year of Quinoa 2013 – FAO Conference
Transcript
International Year of Quinoa 2013 – FAO Conference
International Year of Quinoa 2013 – FAO Conference (17 June-21 June 2013) Monday, 17 June 12:15 The sustainable production of quinoa Tuesday 18, June 12:15 The nutritional value of quinoa A number of countries have begun experimenting with cultivation. Its adaptability makes it viable for a number of climates including those suffering from recurrent droughts. Quinoa is being positioned to promote food security and poverty eradication. Awareness will be raised on the opportunities and the challenges of producing quinoa as demand for quinoa grows so does its price. Quinoa provides all essential amino acids, is rich in minerals and has high protein content, it is whole grain and organic. Presenter/Discussant : Mr. Presenter/Discussant : Ms. Enrico Avitabile 12:45 Quinoa Tasting: quinoa tabouli, with spicy vegetables and shrimp Valeria Calamaro Wednesday 19, June Thursday, 20 June 12:15 12:15 Recognition of indigenous Day to day uses of peoples’ knowledge quinoa, its application in The cultural value of quinoa and its gastronomy production in the Andes remains family based. Quinoa has been sustained through the ages because of indigenous peoples’ traditional knowledge and practices. Presenter/Discussant : Ms. Cinzia Scaffidi 12:45 Quinoa Tasting: vegetable 12:45 Quinoa Tasting: quinoa with salad with quinoa baked chicken and vegetables Friday, 21 June 12:15 Ways forward: a brainstorming. Adapting quinoa to multiple cuisines and palates will be the theme for the day. An array of recipes and other helpful uses will be presented. How FAO can support member countries in quinoa related activities beyond the IYQ 2013; opportunities for resource mobilization and synergies with the upcoming International Year of Family Farming (2014). Presenter/Discussant : Ms. Elsa Facilitators: Ms. Laura Ciacci, Mr. Javier Vittorio Leproux . 12:45 Quinoa Tasting: quinoa pie with beef and lemon scented zucchini 12:45 Quinoa Tasting: quinoa with thinly sliced turkey Enrico Avitabile worked for 20 years with the Italian Fair Trade Movement, and was the vice-president of AGICES (Network of Italia Fair Trade Organizations) from 2010-2013. He is currently a PhD candidate at RomaTre University. His research on quinoa and food sovereignty is carried out jointly with Bioversity International. Valeria Calamaro has been active in the Fair Trade movement since the 1980’s, and begun her work in Altromercato in 1990. Valeria Calamaro has published several recipe books exploring the complexity of food commodities production, human rights and environment protection. Laura Ciacci is in charge of institutional relations for Slow Food, and is a board member of the Slow Food Foundation for Biodiversity. Prior to joining Slow Food in 2011, Ciacci worked for the Dannon Goup, Italy for nine years; and was head of marketing and communication; and international cooperation for the World Wildlife Foundation for 12 years. Ciacci was the spokesperson for the Italian Global Coalition against Poverty from 2009-2011. Elsa Javier, Chef. Founder of Semillas Latinas Association, and Italian Representative of Sierra Exportadora Javier opened the first Peruvian restaurant included in the Italian restaurant guides. She has won various awards, including: "Las Americas award" of the Rome Municipality, 2009; Award for intercultural dialogue across gastronomies, Peruvian Consulate, Rome, 2011; Money Gram Award, "Social Responsibility" for promoting cultural integration and Latin American food products, 2012. Vittorio Leproux, is a member of Ctm Altromercato’s Board of Directors, the leading fair trade organization in Italy. Since 2010 he is a member of AGICES’ Board of Directors, the Italian Network of Fair Trade Organizations. From 2007 - 2013 he was president of Pangea - Niente Troppo, the leading fair trade organization in Rome. From 2006 to 2009 Leproux was the general coordinator for the project "Città dell'Altra Economia" (City of Alternative Economy) Rome to promote responsible consumption and sustainable production. Cinzia Scaffidi is the Director of the Slow Food Study Center where she leads the International Relations Department at the University of Gastronomic Sciences of Pollenzo and Colorno. Her latest publications include Guarda Che Mare written with marine biologist, Silvio Greco, on fisheries; the need for consumer awareness and education; and Sementi e Diritti written with Stefano Masini, on the differences between industrial and small scale agriculture.