14Apr
By: ambraeditor On: April 14, 2020 In: News Comments: 0

WE ARE JOINING THE CONSERVATION COLLECTIVE TO LAUNCH A JOINT INITIATIVE TO SUPPORT FRESH LOCAL PRODUCE 

Find out more about the initiative of the Conservation Collective

The Covid-19 crisis has hammered home the importance of being able to produce food locally, in order to sustain our island’s businesses weather the economic problems created by global lockdowns and reduce their reliance on imports and global supply chains.

Building long-term climate resilience by strengthening local food systems is a common objective across the members of the Conservation Collective. Supporting sustainable agriculture has long-term environmental benefits and it’s crucial in our fight against climate change and the restoration of nature.

Now more than ever we need to support our farmers, fishermen and other producers.

We have the experience, the projects and the partners to make this vision a reality, but we need your support. Join us as a funder or partner or by submitting a project!

– Get in touch with us to get involved: ambra@aeolianpreservationfoundation.org.

– Join our social media campaign: follow / share / post #DreamGlobalEatLocal and share local produce and recipes by tagging the Aeolian Islands Preservation Fund and the Conservation Collective.

AIPF projects already lunched to support fresh local produce:

  • A social mill for the growers of Stromboli with Attiva Stromboli, to be able to produce their own olive oil. 3500 kilos of olives have been harvested last year and 450 kilos of olive oil has been produced.
  • An educational programme for 200 children with Slow Food, to learn about growing local fruit and vegetables, including learning about making honey with a local producer of Black Sicilian Bees. The main produce are seasonal: cabbages, potatoes, salad, broad beans, strawberries.
  • The development of a brand for the responsible fishermen from Salina and Stromboli with Blue Marine Foundation. These fishermen signed up to a responsible fishing voluntary code of conduct and were given ice machines and reusable insulated fish boxes to improve the quality and freshness of their catch.
  • A guide to raise awareness about the Aeolian archipelago’s commercial marine species and traditional local recipes was distributed to 22 restaurants with Kurma association. An infographic poster displaying a fish calendar of the Aeolian commercial species, a guide to responsible fish consumption, in collaboration with Capofaro and Tasca.

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