"Facing up to the environmental emergency: meetings to reflect and act": Food, responsibilities and sustainability

We invite you to participate in a unique workshop where we will discover the work of Jérôme Saugy, an artisan baker who keeps the tradition of sourdough bread alive in Geneva and practices sustainable baking. During this workshop you will have the opportunity to learn how to make your own leaven and you will leave with leaven to make your own bread!

In this first 'Rendez-vous for Reflection and Action' we look at the issue of food. Throughout the world, the cultures and practices of indigenous peoples are based on maintaining good relations with the various elements that make up the ecosystem and on the sustainable use of resources. The principle of responsible natural resource management that they uphold is increasingly reflected in global environmental action. This principle is also essential in the management of food, to combat waste and promote a better distribution of food. By drawing on indigenous food systems and traditional knowledge we can adopt sustainable alternatives and act here and now to protect our environment.