From soils to forks: Quinoa event kicks off series of FAO-Eataly collaborations

On the evening of 22 July 2015, on the top floor of Eataly’s marketplace in Rome, representatives from Eataly, the Permanent Representation of Peru, and FAO collectively illustrated the importance of healthy soils to quinoa production. The event, titled “Healthful quinoa from healthy soils”, was open to the public and drew a diverse audience, including representatives from embassies, journalists, and staff from several organizations working in the areas of food and the environment.

The Permanent Representative of Peru and an FAO technical expert gave presentations covering the history of quinoa and its contribution to food security, nutrition and economic growth in countries where it is grown, including Peru. They pointed out that quinoa production is continuously expanding to new regions, as the crop is becoming well-known for its versatility and adaptability to many different types of soil.

Following the presentations, a Peruvian chef offered tastings of several dishes made with different types of quinoa, including white, red and black, and briefly demonstrated how they were prepared.

This event, which was held on the occasion of the 2015 International Year of Soils, was the first in a series hosted by FAO and Eataly to highlight the important relationship between soils and our food. It also built on the key messages developed by FAO for the 2013 International Year of Quinoa. Upcoming events will take place in autumn and winter, and will feature a range of foods, including another successful FAO-Eataly collaboration: the Ethiopian cactus pear marmalade.

FAO-Eataly event on soils and quinoa



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