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preSidia – small-scale projects to help artisan food producers preserve their traditional processing methods and end-products – were first devised by Slow Food in 1999 and are the operational extension of the Ark of Taste. Presidia projects are based in specific local geographic contexts around the globe. Strategies vary according to project and product, but whether they involve a single small-scale producer or a group of thousands, the goals are always the same:• to promote artisanal products• to stabilize production techniques• to establish stringent production standards• to guarantee a viable future for the foods in questionCurrently there are over 400 preSidia in more than 50 countrieS around the world, involving 12,000 producers.Info: www.slowfoodfoundation.com/presidia. Find out more: download the Slow Food Presidia booklet: www.slowfoodfoundation.com/en/publications/27/publicationsan international network of farmers’ markets where small-scale producers of local food products can display and sell the fruits of their labor, the earth marketS allow local producers and co-producers to share experiences and information. At Earth Markets, producers sell products that:• are seasonal and local• meet the “good, clean and fair” criteria• are priced reasonably and transparentlyCurrently there are 41 Earth Markets in 11 countrieS around the world. Info: www.earthmarkets.netArk of Taste, Presidia, Earth Markets... but it doesn’t stop there. Our projects to protect biodiversity also include the Slow food chefs’ alliance (www.slowfoodfoundation.com/alliance) and narrative labels (www.slowfoodfoundation.com/narrative-labels).Where arethe Slow Food Presidia?Where arethe Earth Markets?35 1533 3312 43 32AFRICA AMERICAAFRICA AMERICAASIA AND OCEANIA EUROPEASIA AND OCEANIA EUROPE135