The new Salone del Gusto is officially over since yesterday and is looking forward to the 2018 edition. Thousands of people were in Turin to participate to the most important international fair dedicated to food. Squares, streets, parks and historic locations were the heart of the event that this year had 7000 delegates coming from 143 countries around the globe.
The focus was the environmental sustainability and the value of biodiversity that involves everyone, from farmers to consumers everywhere around the world: topics were ecological farming, with Miguel Alteri, from Berkeley University Yacouba Sawadogo, farmer from Burkina Faso and Anuradha Mittal, founder of the Oakland Institute. Also the unavailability of food that brings inequality and migration with Carlo Petrini, Gino Strada and Edward Loure Ole Parmelo, chief of the Masai tribe… For the first time Terra Madre Salone del Gusto, reunited people from 5 continents, professionals and common people for a mutual knowledge exchange
From tamal to couscous, five days discovering tastes
Not only conferences and debates. The biggest protagonist was food, in its simpler shape: for five days the big international and Italian market, Terra Madre’s kitchens and the many food trucks where the only way to travel around the tastes of the world.
It was possible to taste cous cous with Tunisian mutton meat, the Italian pine nuts soup, dumplings with spicy sauce like the ones in Sichuan, and Ecuador’s tamal with corn, manioc and bananas, stuffed with veggies, fish and meat. Or the grilled kangaroo filet form Oceania with Wattle sauce and the famous Oman soup form the chef Zuawina Alfabar.
Food innovation at Terra Madre and Salone del Gusto
Sustainability and social responsibility also undergo technological innovation. Many were the startups from the food-tech world (e-commerce, social-eating, products traceability, 0km distribution…) that were reunited for this occasion, in the Maestri del Gusto square.
Among the most interesting ones, surely L’Alveare che dice sì!, an online platform that allows a more efficient food distribution by a direct selling trade, from local producers to consumer, with a temporary small 0km markets, called beehives. And again FoodChain, a startup that launched a system based on blockchain technology, like bitcoin, that traces every movement of the product in the food supply chain.
A trip in the Made in Italy world but also a manifestation that wanted to give value to the global food market, to cultures and local traditions and to tech innovation. Because it’s only with a mutual exchange of knowledge and food pleasure that we can discover how the food will be really able to change the world we live in.