Xavier Hamon News Today

Because food is much more than a stomach to be filled, actions on the ground in France are focusing on the social barriers to local, healthy food for all.

In the first few months of the year, the Rural Resilience project has been busy attending events to maintain ties with existing partners and grow new connections, around issues making sense on both sides of the Rhine. Through the lens of multi-tiered rural policies, we are working with actors in territories across Europe to bring forward reality-based proposals, rooted in actions that are already underway on the ground. Here’s a quick overview of where we’ve been and who we’ve met. In the ...

Without this relationship to the living world, without these relationships to each other and a shared culture, there is no life in society. Beans also carry this cultural responsibility.

Intro A recent rural resilience gathering in the Loire-Atlantique, France saw farmers, cooks, elected officials, analysts, rural activists, volunteers and A recent rural resilience gathering in the Loire-Atlantique, France saw farmers, cooks, elected officials, analysts, rural activists, volunteers and others drawn from the local and European agroecology and rural resilience movements, meet to work on the future of the socio-ecological transition. Organised by ARC's team on the ground in Fr...

This extract from "Rural Europe Takes Action - No more business as usual" tells the story of the Sustainable Food Consortium, a group of food activists who came together in Redon, France. We hear in particular about the political, bureaucratic and agro-industrial barriers the Consortium faced, and draw some learnings from this.  This extract from "Rural Europe Takes Action - No more business as usual" tells the story of the Sustainable Food Consortium, a group of food acti...

The Sustainable Food Consortium is a collective of local people working to make the food transition a reality in the territory of Redon, Brittany. It began as an attempt to recreate the atmosphere of a popular farming festival. One of its co-founders, slow food cook Xavier Hamon, tells us about the journey so far, and shares his latest fair local food project – an on-farm restaurant. Part 2 of a conversation with Valérie Geslin. The Sustainable Food Consortium is a collective of local people ...

For Xavier Hamon, the term ‘chef’ is problematic. It fosters an unfair power dynamic between the person who produces the food and the person who cooks the food. Yet farmers and cooks are often up against the same challenges. Xavier is a founding member of the Slow Food Cooks Alliance, a partner of Nos Campagnes en Résilience. He favours a cooperative rather than a competitive approach to food – to the benefit of all involved. In conversation with Valérie Geslin. For Xavier Hamon, the ter...

The group have spent their life savings on the farm near Bath which they hope will feed 400 families.

The group have spent their life savings on the farm near Bath which they hope will feed 400 families.

The group have spent their life savings on the farm near Bath which they hope will feed 400 families.