Cooperation for Private Land Conservation 3 - 7 June 2019

Sighișoara, Romania

Food culture and land conservation

Dessislava Dimitrova, Teodora IvanovaInstitute of Biodiversity and Ecosystem Research, BAS

Slow Food

Slow Food Network

163 countries1 000 000 supporters in 3 000 local groups

Over 9 000 events a year1 event every hour!

Good

996

2004

2012

2016

ØTastes good!

ØRespects local identities and traditions!

ØIt is healthy!

Clean

996

2004

2012

2016

Produced in a way that respects the environment and preserves biodiversity, landscapes and ecosystems

Fair

996

2004

2012

2016

ØFair price for consumers.

ØRight reward to producers and related communities.

ØAnimal welfare.

Biodiversity Projects of Slow Food

Ark of Taste – e-catalogue of endangered traditional foods: 5405 products Presidia – sustain quality food at risk of extinction: 505 presidia

Earth Markets – international network of farmers’ markets: 56 marketsChefs Alliance of Slow Food – chefs defenders of food biodiversity

0 200 400 600 800 1000

Animal breedsFish, seafood and fish productsFruits, nuts and fruit preserves

HoneyInsects (Honey bees)

LegumesMushrooms

OilSalt

Spices, wild herbs and condimentsTea and infusions

Vegetables and vegetable preservesWines and grape varietals Presidia

Ark of Taste

Documenting and Preserving World Food Biodiversity

Mau Forest ecosystem threatened by degradation and destruction

− since the early 1900s for wood exploitation

− since the 1980’s for tea and flower plantations, coal mining, forestry

Ogiek life style− hunter- gatherers − apiculture, crops cultivation and stock

breeding − clans sustainably manage the forest

Maintenance of Mau forests − planting native trees − recently won an 8-year legal battle to

live in the forest− beekeeping - important economic

activity for Ogiek youth and their communities

Ogiek Honey Presidium Kenya

Description:ØWild olive trees along the Anatolian coastline are grafted with 2 local olive varieties ØCo-existing of wildlife and olive-oil production ØGroves are accessible for grazing by livestock and wild animals (co-management system known as Orfene). ØGroves are not irrigated, no of chemical fertilizers and pesticidesØOlives are picked by hand or with equipment that does not damage the fruit

Dangers:ØConstruction activitiesØInfrastructure projects ØIntensive olive cultivation – productive varietiesØPlantations fenced and irrigated

Extra-Virgin Olive Oil fromAegean Indigenous Landscapes

Turkey

Mishavinë Cheese Presidium Albania

Ø In the early 20th century there were500,000 Karakachan sheep in Bulgaria bylate 1950s the number shrunk to 160,000today – less than 10000

Ø A project to save Karakachan sheep andthe accompanying specific horse and dogbreed

Ø Restoring transhumance practice –grazing in Pirin National Park to sustainhigh mountain pastures

Ø 50-60 liters of milk per sheep per season(fat content of 6.5 to 8%)

Karakachan Sheep Presidium, Bulgaria

Denomination Origin/Distribution areas Species Ethnobotanical use Potential QS

Starozagorski kamush Stara Zagora District Allium ampeloprasum var. porrumJ. Gay

Edible fresh and cooked PGI

Asevgradska kaba Asenovgrad municipality, Plovdiv District

Allium cepa L. Edible fresh and cooked PGI

Banichanski luk Banichan village, Gotse Delchev Municipality, Blagoevgrad District

Allium cepa L. MedicinalEdible fresh and cooked

PDO/PGI

Belishki luk Belitsa, Razlog municipality, Blagoevgrad District

Allium cepa L. MedicinalEdible fresh and cooked

PDO/PGI

Ljaskovski luk Veliko Tarnovo District Allium cepa L. Edible fresh and cooked PGI

Reseleshki luk Reselets village, Pleven District Allium cepa L. MedicinalEdible fresh and cooked

PDO/PGI

Radomirski leten chesan Radomir municipality, Pernik District

Allium sativum L. MedicinalEdible fresh and cooked

PDO/PGI

Samardala Stara Zagora, Sliven, Bourgas, Varna District

Nectaroscordum siculum ssp. bulgaricum

Edible fresh and cooked PDO/PGI

The varieties marked in red are still an important part of the local gastronomic traditions. Therest have been the subject of intensive selection that has given rise to a number ofcommercial varieties widely planted in the country.

Dessislava Dimitrova, Teodora Ivanova, Mihail Chervenkov, Michele Rumiz, Yulia Bosseva* (2016)

Bulgarian Alliums and EU Quality Schemes

Slow Food Balkans

Over 1500 Slow Food members and 50 chefs 94 Slow Food Convivia and over 100 food communities

15 educational programs

Launched in 2010Balkan countries and TurkeyBiennial event – 5 editions

Mission of Slow Food Balkans

Focus: food biodiversity, artisan food producers, agroecological production

Function: credible promoter of sustainable food system in the region

ESSEDRA Project and Food Diversity in the Balkans

Threats for Biodiversity

Impact of Slow Food in the Balkans

ü Preservation of plant genetic resources;

ü Fruit and vegetable preserves – ethnobotanical study;

ü Bulgarian traditional animal breeds, pastoralism and conservation of grasslands;

ü Changing landscapes: transformations and perceptions in a Bulgarian village;

ü Processed products: place for artisanal products?

• Cherni Vit Green cheese - antimicrobial activity of lactic acid bacteria (LAB)

Farmers – “interpreters” of traditional knowledge to researchers.

Traditional Knowledge and GIs –Starting Point for Innovations

Thank you for Your Attention!

Dessislava Dimitrovadessidim3010@gmail.com

+359885432540

This study is funded uby the National Scientific Program “Healthyfood for strong bioeconomy and quality of life”, funded byBulgarian Ministry of Education and Science.