Slow Food is a movement that was created in 1989 as a response to the growing chaos of the non-stop society. Considering fast food/fast life an unhealthy way of living, Slow Food appeared as a way to recover local gastronomic traditions bringing healthy foods and flavors to the spotlight, and a way to make people aware of how their decisions influence the world.
The movement quickly gained traction, spreading to over 150 countries, having today a network of one hundred thousand members. The members from each location gather in local associations called Convivium, fighting together to defend the local gastronomic culture.
Slow Food works to impact agricultural, gastronomic and food production practices, encouraging a concept of food quality that is based on three points:
Good – fresh, tasty food that has been produced during the current season, belonging to the local culture;
Clean – production techniques that do not harm the environment or people’s health;
Fair – consumers are sold the food at accessible prices, and the small producers receive fair payment.
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What happens at local Conviviums?
The Conviviums are in charge of spreading the world on the Slow Food movement around the world. They organize a variety of activities like film festivals, conferences, debates, visits to food producers and farms, dinners, food tastings and fairs. Other Conviviums offer taste education courses for both children and adults, and offer their support to farmer’s markets and local or international campaigns.
Slowing the food process for almost 30 years
Slow Food has been in action for 27 years, creating a series of initiatives that help promote a healthier way to see food. The Slow Food Foundation for Biodiversity help those who work with food to understand practices that are beneficial to humans and to the earth, doing their best to protect biodiversity and local gastronomic practices.
Slow Food is responsible for some of the most important food fairs in the world, like Salone del Gusto, Cheese, Slow Fish and Slow Food Nation, as a way to promote direct contact between the producer and the consumer.
Slow Food is also responsible for the creation of Red Terra Madre, global and local encounters in which small producers can get in contact with cooks, university students and young people, so together they can discuss ways to better the food system.