National Slow Organisations:
Slow Food Ireland

Slow Food international is organised in small, local groups. These are called ‘Convivium’ from the Latin ‘Con’ (with) and ‘Vivere’ (live) – the emphasis of the name indicates the convivial nature of the activities of these groups.

With 80,000 members and 800 Convivia Chapters in forty-eight countries, National Slow structures are springing up around the world, celebrating local traditions as diverse as llama jerky and traditional sushi. Slow Ireland is bringing together a dynamic grouping of enthusiastic producers and entrepreneurs with an appreciative consumer base to grow and encourage Irish artisan foods. There is much current excitement at the prospects for Slow growth in Ireland, this being recently enhanced by the partnership which has been formed with Febvre Wines of Sandyford, whose mission and philosophy of sourcing rarer artisan wines mirrors the intentions of Slow.

Convivia
These are the important local or regional chapters of Slow, a forum for members to gather and share real food and wine, engage in awareness raising about food-related issues, and support local producers. In Ireland, there are Slow Food convivia centred in Dublin, Howth, Dun Laoghaire/Wicklow, Tipperary, South East, East Cork, West Cork and Kerry, with many more planned north and south.

Presidia
Rounding out these various branches of Slow functions are the Presidia, the important support structures which gather about a chosen food. The Presidia’s task, through the creation of a Presidia Protocol, is to:
• Identify and describe the food;
• Verify the authenticity of the food’s ingredients;
• Define the parameters of the production process;
• Ascertain the means by which the food’s ingredients and the habitat of production is perpetually sustainable;
• Cultivate an environment of celebration around the enjoyment of the produce;
• Advise on marketing channels to vouch safe both the widespread enjoyment of the product as well as the socio-economy of the producer’s guild.

Ireland’s first Presidia include Wild Smoked Salmon, Raw Milk Cheese and the Kerry Cow, and it is hoped that many more Irish Presidia will be formed to focus support and attention on endangered indigenous produce.


Slow Food Ireland projects to date
Below is a list of our project and achievements over the past few years.
• Slow Food Ireland Weekend - national yearly event
• Local events
• Publications of a quarterly members magazine, ‘Seilide’
• Nationwide Taste Workshops
• Workshops on various food and food related topics
• Membership dinners, picnics and meetings
• Development of UCC Cheese and Artisan Food School
• Meetings with FSAI (Food Safety Authority of Ireland)
as a lobby for Artisans Food Producers
• Contributions to Slow Food International events: Salone del Gusto, CHEESE and Terra Madre