Presidium Objectives I. Promote and support the production of fine farm foods. II. Develop communication to build awareness of fine food products. III. Safeguard the landscape by protecting ecosystems and the rural countryside. IV. Support ancient skills, training new professionals to enable them to manage the resources of the territory and thus encourage rural employment. V. Experiment with new productive techniques and professional figures in order to provide fine food producers with a productive and commercial future. VI. Engage ecologically sustainable tourism, that respects the environment and local culture in production areas. VII. Educate consumers to recognize and select high quality products. Presidium Action Plan I. Meet with relevant producers, technicians and institutions to define the objectives of the Presidia and to create a work group. II. Survey the territory to collect data and information necessary to establish the rules governing and defining production. III. Assist producers in the construction and constitution of a producers association. IV. Identify any normative problems (missing authorizations, inadequate structures, etc.), and the suggestion of potential solutions. V. Advise producers on the taste and sensory quality of the product, garnered through comparative tastings by Slow Food's collaborators, that can help improve the sensory characteristics of the product and help avoid potential defects. VI. Promote Presidia products (together with their relevant regions and producers) through various channels: Slow Food publications; the press; Slow Food's web site; and representation in major fairs organized both by Slow Food (such as Salone del Gusto and Cheese) and by producers’ associations and local organizations.