Slow Food Farms: SCOTLAND

Errichel Farm, Scotland. Chef Paul Newman and his wife Becky in their farm. They farm rare breeds including Ark, sheep, cattle, hens & pigs – all naturally bred, in addition to a Slowfood Ark apple orchard. Paul cures his own meats for charcuterie and makes preserves.

Slow Food says innovation must remain in the hands of farmers, fishers and communities, not in those of powerful corporations

As the world marks World Food Day 2026 under the theme “Innovate today. Nourish tomorrow”, Slow Food calls for greater recognition of the people whose daily work is already helping to secure the future of food: farmers, fishers, Indigenous Peoples and local communities who safeguard biodiversity and keep food cultures alive.

For Slow Food, innovation is not about technologies developed far from the realities of food production. Across the world, local communities are constantly developing practical solutions to the challenges they face, from protecting seeds and restoring soil fertility to adapting crops to local conditions and strengthening local markets. Yet these forms of innovation are frequently overlooked and underfunded, despite delivering tangible benefits for biodiversity, livelihoods and communities’ ability to respond to the climate crisis.

“The question is not whether we need innovation, but whose innovation we choose to support,” said Edward Mukiibi, President of Slow Food . “Too often, innovation is presented as something developed by large corporations and delivered to farmers from the top down. But farmers, fishers and Indigenous communities are innovators themselves. Every day they develop solutions that respond to local needs, strengthen biodiversity, reduce dependence on costly external inputs and keep knowledge in the hands of communities. Biodiversity is our best insurance policy against the climate crisis and future shocks. If we are serious about nourishing tomorrow, we need to invest far more in these forms of innovation and give them the recognition they deserve.”

Why diversity matters
Across the globe, food producers are facing growing pressures, from the climate crisis and environmental degradation to economic uncertainty and the erosion of local food traditions. Yet many of the most effective responses can be found in the fields, forests, pastures and waters where communities continue to cultivate diverse crops, protect local breeds, save seeds and pass knowledge from one generation to the next.

The experiences of the Terra Madre network, whose members recently gathered in Italy, show that the future of food cannot be built on uniformity. Science points in the same direction: the State of the World’s Biodiversity for Food and Agriculture identifies biodiversity as a key factor in the resilience of food systems, helping them adapt to changing conditions and recover from shocks. Supporting the farmers and communities who safeguard this diversity is therefore one of the most effective ways to address the interconnected challenges of hunger, the climate crisis and biodiversity loss.

A growing food crisis
The latest edition of The State of Food Security and Nutrition in the World estimates that 673 million people faced hunger in 2024, while 2.6 billion could not afford a healthy diet. At the same time, nearly one in three people worldwide experienced moderate or severe food insecurity.

In parallel, agricultural biodiversity is being steadily eroded. As industrial food production becomes increasingly dependent on a small number of crops, food systems become more vulnerable to pests, diseases and extreme weather events linked to the climate crisis. According to FAO , of the approximately 6,000 plant species cultivated for food worldwide, just nine crops account for 66% of total crop production. Protecting agricultural diversity is therefore not simply a matter of conservation. It is essential to food security, healthy diets and resilient farming systems in an increasingly uncertain world.

Food is a human right
For Slow Food, building a fair food future also means recognising access to food as a fundamental human right. This is why the organisation supports the European Citizens’ Initiative Food is a Human Right for All! , which calls on the European Union to guarantee the right to food through a comprehensive legal framework and promote food systems that are healthy, fair and sustainable.

“Food is one of the most basic expressions of our shared humanity. Yet millions of people still struggle to access good food, while those who produce it often face insecurity themselves,” said Edward Mukiibi. “Recognising food as a human right is a powerful step towards ensuring that everyone can access good, clean and fair food, while supporting the communities who make it possible.”

On World Food Day, Slow Food calls on governments and institutions to invest in policies that strengthen agroecology, protect biodiversity, support small-scale food producers and ensure that the knowledge held within farming and fishing communities is valued as a vital resource for the future. Innovation must not be concentrated in the hands of a few powerful actors. It must remain rooted in communities, shaped by the needs of people and territories, and directed towards the public good. By supporting those who care for land, water, seeds and food cultures, we can help create food systems that nourish both people and the planet for generations to come.

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