International Year of Quinoa 2013 – FAO Conference


International Year of Quinoa 2013 – FAO Conference
International Year of Quinoa 2013 – FAO Conference (17 June-21 June 2013)
Monday, 17 June
The sustainable
production of quinoa
Tuesday 18, June
The nutritional value of
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
Quinoa Tasting: quinoa
tabouli, with spicy vegetables and
Valeria Calamaro
Wednesday 19, June
Thursday, 20 June
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
Presenter/Discussant : Ms.
Cinzia Scaffidi
Quinoa Tasting: vegetable
Quinoa Tasting: quinoa with
salad with quinoa
baked chicken and vegetables
Friday, 21 June
Ways forward: a
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
Presenter/Discussant : Ms. Elsa
Facilitators: Ms. Laura Ciacci, Mr.
Vittorio Leproux
Quinoa Tasting: quinoa pie
with beef and lemon scented
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
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.