The “Ark of Taste” was launched in 1996. Due to the ongoing loss of our biocultural diversity, we need the Ark now more than ever. There are currently over 6,200 passengers in the “Ark of Taste” worldwide.
To be admitted to the “Ark of Taste”, passengers must meet the following criteria:
Livestock breeds, cultivated plants (varieties, ecotypes, native breeds and stocks), wild species (if linked to harvesting and processing methods and traditional use) and traditional food preparation methods can be proposed as Ark candidates.
- The products must have a characteristic taste that is clearly linked to local traditions and practices.
- The products must be linked to a specific area and its cultural memory.
- The products must be produced in marketable quantities.
- The products’ existence must be threatened.
The “Ark of Taste” project of the Slow Food Foundation for Biodiversity protects regionally important foods, livestock species, crops and traditional preparation methods from being forgotten and disappearing. In the current food system, they are considered unprofitable or have gone “out of fashion” due to their comparatively complex production or breeding.
Eat what you want to save!
Knowing that biological diversity has regional roots, the “Ark of Taste” preserves the culinary heritage of the regions. The focus of the work is on actively collecting, describing, cataloging and making passengers aware of it. The motto is: Eat what you want to save! Because: What is not eaten is not in demand, so it cannot be sold and is therefore not produced. With the Ark passengers, people experience that the diverse old breeds and varieties adapted to regional climate and soil conditions not only taste unique, but also preserve soil fertility, cultural landscapes and specific agricultural practices, cuisines and traditions.
