{"id":22449,"date":"2018-05-31T12:53:10","date_gmt":"2018-05-31T10:53:10","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=22449"},"modified":"2018-05-31T12:53:28","modified_gmt":"2018-05-31T10:53:28","slug":"carlo-petrini-fundador-slow-food","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2018\/05\/31\/carlo-petrini-fundador-slow-food\/","title":{"rendered":"Carlo Petrini, fundador de Slow Food: “Necessitem desesperadament canviar les consci\u00e8ncies”"},"content":{"rendered":"

Carlo Petrini<\/strong> (Bra, Piemont, 1949) \u00e9s fundador del moviment internacional Slow Food<\/a> a It\u00e0lia el 1986, que difon i promou la cultura gastron\u00f2mica local i regional enfront del Fast food i la uniformitat del gust i la p\u00e8rdua de variants locals de plantes i llavors.\u00a0<\/p>\n

A trav\u00e9s del seu projecte “Arca del Gust” l’associaci\u00f3 ha censat els aliments en perill d’extinci\u00f3 i mitjan\u00e7ant accions concretes sobre el territori afectat es proposa recuperar-los i donar-los la dignitat i el respecte cultural que mereixen. Autor de varis llibres, ha rebut diversos premis internacionals a la seva tasca.<\/p>\n

\"Carlo<\/a><\/strong><\/p>\n

Qu\u00e8 ha canviat per millorar des de l’inici de Slow Food?<\/strong><\/p>\n

Certament, quan va comen\u00e7ar l’aventura Slow Food, als anys 80, l’atenci\u00f3 que es prestava al menjar no era com la d’avui dia. En aquell moment era important centrar-se en el fet que s’estava perdent la biodiversitat gastron\u00f2mica tradicional dels territoris, calia insistir en la riquesa de coneixements i compet\u00e8ncies que tenen els productors i els artesans d’aliments en cada latitud.<\/p>\n

La consci\u00e8ncia d’aquest proc\u00e9s era completament insuficient, i el menjar era vist per la majoria com un combustible o, com a molt, per algun, com un inter\u00e8s gourmet. Afortunadament avui, gr\u00e0cies a la feina d’organitzacions com Slow Food, ha crescut la consci\u00e8ncia de la import\u00e0ncia del menjar i amb aix\u00f2 l’inter\u00e8s dels ciutadans. Avui hi ha un gran desig d’informaci\u00f3 i coneixement, els ciutadans volen saber qu\u00e8 estan menjant, com es va produir, com es va conrear, quin ha estat l’impacte ambiental de la cadena de producci\u00f3. Aquest \u00e9s certament un fet positiu, encara que de vegades sigui fins i tot exagerat convertint un tema molt important en una tend\u00e8ncia medi\u00e0tica.<\/p>\n

Qu\u00e8 ha anat a pitjor?<\/strong><\/p>\n

Em sembla important subratllar dos aspectes: d’una banda, la concentraci\u00f3 constant de poder en el sistema alimentari. Cada vegada menor nombre de multinacionals controlen grans porcions del mercat pel que fa a llavors, fertilitzants, pesticides, distribuci\u00f3, processament i vendes. \u00c9s una concentraci\u00f3 horitzontal i vertical que posa en risc la llibertat de productors i ciutadans i que ens d\u00f3na un sistema oligop\u00f2lic molt perill\u00f3s. I, d’altra banda, el continu deteriorament dels b\u00e9ns comuns naturals. La p\u00e8rdua de biodiversitat, l’escassetat d’aigua, el canvi clim\u00e0tic i l’acidificaci\u00f3 del s\u00f2l s\u00f3n totes \u00e0rees en qu\u00e8 la producci\u00f3 d’aliments encara juga un paper molt negatiu i fort.<\/p>\n

La consci\u00e8ncia animalista forma part de la filosofia de Slow Food?<\/strong><\/p>\n

Absolutament, s\u00ed, per\u00f2 en una concepci\u00f3 no talibana. Les eleccions d’aliments han de ser respectades, ja siguin vegetarianes, veganes o omn\u00edvores. El discriminant, per\u00f2, \u00e9s, per als que trien menjar animals, les condicions en qu\u00e8 es crien. No \u00e9s acceptable el model de cria intensiva que concentra grans quantitats de caps en espais extremadament petits, sense possibilitat de moviment i sense acc\u00e9s a l’aire lliure. Aquest \u00e9s un model insostenible i cruel, que aplica les l\u00f2giques de la ind\u00fastria manufacturera a la cria, generant impacte ambiental, patiment i estr\u00e8s per als animals i per als que treballen en la cadena de subministrament i produeixen carn de baixa qualitat. \u00c9s inacceptable. Com Slow Food, sempre hem predicat una disminuci\u00f3 en el consum de carn en termes de qualitat i respecte pels animals.<\/p>\n

A qui van dirigits els estudis universitaris que imparteix?<\/strong><\/p>\n

La Universitat de Ci\u00e8ncies Gastron\u00f2miques de Pollenzo \u00e9s l’\u00fanica universitat a l’\u00e0rea interactiva dedicada a l’estudi de l’alimentaci\u00f3. L’enfocament dels nostres cursos \u00e9s hol\u00edstic, en el sentit que parteix de la premissa que parlar de menjar vol dir parlar de ci\u00e8ncia, cultura, espiritualitat, sociabilitat i mercats. \u00c9s per aix\u00f2 que estudiem f\u00edsica i qu\u00edmica, producci\u00f3 d’animals, zoot\u00e8cnia, gen\u00e8tica, biologia, bot\u00e0nica aix\u00ed com hist\u00f2ria, antropologia, sociologia, economia, economia pol\u00edtica, ci\u00e8ncia internacional. Aquells que estudien a Pollenzo estan interessats en aquesta visi\u00f3 del menjar, perqu\u00e8 menjar \u00e9s l’acte que uneix a tots els \u00e9ssers humans al planeta i, com a tal, ha de ser abordat d’una manera multidisciplin\u00e0ria i complexa.<\/p>\n

Parlar de menjar vol dir parlar de ci\u00e8ncia, cultura, espiritualitat, sociabilitat i mercats<\/p><\/blockquote>\n

En quins pa\u00efsos t\u00e9 m\u00e9s pres\u00e8ncia?<\/strong><\/p>\n

Slow Food, amb la xarxa Terra Madre, ara \u00e9s present a 160 pa\u00efsos de tot el m\u00f3n, per constatar el fet que el discurs sobre la forma en qu\u00e8 les persones produeixen, distribueixen i consumeixen aliments \u00e9s transversal i no coneix fronteres. Avui hi ha una gran agitaci\u00f3 a \u00c0frica i a Am\u00e8rica Llatina, on una bona part de la redempci\u00f3 social tamb\u00e9 passa per la dignitat dels qui treballen la terra i transformen les mat\u00e8ries primeres. En un moment en qu\u00e8 la cuina s’ha posat de moda, hem de centrar-nos en el fet que, si no lluitem per recon\u00e8ixer la feina dels humils de la terra i q\u00fcestionar un sistema alimentari que avui genera desequilibris i injust\u00edcies no hi futur.<\/p>\n

Quins projectes dels que tenen en marxa i projectes futurs destacaria? <\/strong><\/p>\n

Els projectes amb els quals Slow Food est\u00e0 comprom\u00e8s s\u00f3n molts causa de les seves arrels en diferents territoris i realitats. En aquests anys hem treballat i seguim treballant dur per crear horts a l’\u00c0frica. Avui dia, m\u00e9s de 3.500 en 42 pa\u00efsos d’\u00c0frica, i alimenten comunitats senceres, s\u00f3n instruments d’educaci\u00f3 per a nens i adults, i s\u00f3n una petita per\u00f2 significativa resposta tamb\u00e9 al fenomen de l’acaparament de terres, la pr\u00e0ctica per la qual, a preus molt baixos, grans multinacionals o els governs estrangers compren grans porcions de terra per a ser usades amb prop\u00f2sits que no tenen repercussions positives per a la poblaci\u00f3 local, que per contra sovint \u00e9s expropiada i expulsada de la seva pr\u00f2pia terra. No nom\u00e9s aix\u00f2, sin\u00f3 que els horts de Slow Food tamb\u00e9 s\u00f3n un baluard de coneixement i defensa de la biodiversitat local, ja que utilitzen nom\u00e9s llavors natives i varietats tradicionals, el que els atorga un valor i reconeixement afegit. Pel que fa al futur, estem treballant molt per garantir l’acc\u00e9s al coneixement en l’alimentaci\u00f3 i l’agricultura per a tothom, atorgant la mateixa dignitat al coneixement tradicional dels agricultors i dels professors acad\u00e8mics en un di\u00e0leg que permeti transformar un model de transmissi\u00f3 del coneixement ja \u00e0mpliament superat. Anomenem aquest projecte Universit\u00e0 Diffusa, i a Terra Mare Salone del Gusto 2018, el nostre gran esdeveniment biennal a Tor\u00ed, presentarem el primer prototip d’aquest nou model.<\/p>\n

Estem treballant molt per garantir l’acc\u00e9s al coneixement en l’alimentaci\u00f3 i l’agricultura per a tothom<\/p><\/blockquote>\n

L\u2019 evoluci\u00f3 de la consci\u00e8ncia va lligada al desenvolupament i al dret a l’educaci\u00f3?<\/strong><\/p>\n

Aquest \u00e9s un punt fonamental, i ho relaciono amb el final de la pregunta anterior. Nom\u00e9s a trav\u00e9s de ciutadans veritablement conscients i informats podem pensar en transformar el m\u00f3n, no nom\u00e9s en el sector alimentari. Necessitem desesperadament canviar les consci\u00e8ncies, i l’educaci\u00f3 \u00e9s l’eina principal d’aquest cam\u00ed.<\/p>\n

Autora:\u00a0<\/strong>Montse Mul\u00e9, Redacci\u00f3<\/p>\n

Bio Eco Actual<\/em><\/strong>,\u00a0el teu mensual 100% ecol\u00f2gic
\n<\/em>Llegir\u00a0Bio Eco Actual Juny 2018<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Carlo Petrini (Bra, Piemont, 1949) és fundador del moviment internacional Slow Food a Itàlia el 1986, que difon i promou la cultura gastronòmica local i regional enfront del Fast food i la uniformitat del gust i la pèrdua de variants locals de plantes i llavors. <\/p>\n","protected":false},"author":1,"featured_media":22444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7180,7164],"tags":[],"class_list":["post-22449","post","type-post","status-publish","format-standard","has-post-thumbnail","category-activisme","category-actualitat"],"yoast_head":"\nCarlo Petrini, fundador de Slow Food: "Necessitem desesperadament canviar les consci\u00e8ncies" - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Carlo Petrini \u00e9s fundador del moviment internacional Slow Food a It\u00e0lia el 1986, que difon i promou la cultura gastron\u00f2mica local i regional\" \/>\n<meta name=\"robots\" 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