Over the coming weeks before Terra Madre Salone del Gusto 2018 commences we will be sharing short interviews with some of the youth delegates and other Scottish food leaders attending the biggest global gathering of food communities in the world!
Next up is Veronica Luque, a dedicated promoter of the Slow Food ethos and working on the Calendar Culinarium for SFYN Scotland. Veronica is also a passionate and talented vegetable grower and campaigner for the reintroduction of offal onto the Scottish plate!
What’s your happiest food memory?When I was a child: my cousin and me stealing the quince jelly from my Granny’s cupboard. We hid under the huge kitchen table to no be caught.
What originally inspired you to get involved in your work?
Probably realising how many people struggle to have healthy food on their plate.
How are you helping to or hoping to build a better food system?
I would love to show people the benefits of eating the whole animal and vegetables. Make people aware of how little decisions can make a big difference and help to be more sustainable.
What’s the most pressing issue in food and agriculture that you’d like to see solved
The reduction of food waste generated by the meat industry.
How can we best stimulate young adults curiosity about food and agriculture and encourage their participation in building healthier food systems?
I think curiosity depending on what we’re doing, where we are and who we’re with. So, why not to show them what is happening in Scotland? Who is doing what to improve the sustainability of the country? How they can help? and why?
Who are your food heroes?
First, my granny. Then sustainable chefs like: Eneko Atxa, Neil Forbes, Fred Berkmiller and John Ferguson.
Which of this year’s Terra Madre themes most relates to your work and why?
Slow Meat. It is one of the themes I would like to expand my knowledge and recover some butchery skills.
If you could travel to one country in the world to experience their food culture where would it be?
The Nordic Countries.