GOOD food is more than just macronutrients and flavours. It is something that nourishes our emotional wellbeing and connects us to our identity, our community and to Mother Earth. In these 3 stories from our global Slow Food network, you’ll hear about various aspects of GOOD food and how it brings taste, local culture and social change together.

Sara El Sayed (Egypt)


My name is Sara El Sayed and I’m PhD Student and co-founder of Nawaya, a social enterprise working as a catalyst to transition small scale farmer communities in Egypt into more sustainable ones. I’m Egyptian-Italian so I’m influenced by both cultures in my food. I think that on my plate right now there would be an assortment of lots of fermented things: some lightly fermented cheese, maybe a slice of fermented sourdough pizza and a couple of pickles. So basically a fermented feast!

What is good food for me personally? Well, it’s really important that it’s true to culture and traditions. There is a big movement right now to say that good food has to be vegetarian or has to be vegan and that that’s more sustainable, which is true in many different respects, but good food cannot just be about calories or carbon footprints. For me good food also blends a modern-day understanding with tradition and culture; so the flavors, the stories behind it are really valuable. We need to dig a little bit deeper than just filling our bellies and eating a meal that is nutritionally or sustainably good; there’s more nuances to good food.

In my opinion, small-scale farmers and traditional food producers are key to ensuring we have good food in our world. They have been providing food for a large majority of us for centuries, using traditional technologies that they are usually not given credit for. Polycultures and having mulch on the soil are both simple examples of technologies that create a rich ecosystem and soil structure that will ultimately produce better quality and tastier food, while being more resilient in the face of climate change! We should support these kinds of innovations and use today’s science and technology to better understand all the different traditions that exit, and bring them to center stage.

More about Sara’s work at: