Slow food

Slow Food is a global, grassroots movement with supporters in 150 countries around the world that links the pleasure of food with a commitment to the community and the environment. It was founded in 1986 by Carlo Petrini in Italy as an alternative to fast food and fast life, and as a way to promote local small businesses, sustainable agriculture, and preserve local food cultures and traditions.

Good, Clean, and Fair: The core of the Slow Food movement is encapsulated in these three principles. Food should be "good" in terms of quality, flavors, and aromas; "clean" in that its production does not harm the environment; and "fair" in that prices should be accessible for consumers and fair to producers.

Preservation of Local Food Cultures and Traditions: Slow Food advocates for the protection of local food cultures and traditions, endangered species, and traditional food products. This includes promoting artisanal foods and methods of cultivation and cooking that have been passed down through generations.

Biodiversity: The movement emphasizes the importance of biodiversity in agriculture, including the use of heirloom varieties of plants and breeds of animals that are often less productive but more resilient and adapted to local environments.

Education: Slow Food places a strong emphasis on food education as a means to inspire greater appreciation of wholesome food and the cultural practices related to it. This includes taste education and the development of sensory awareness.

Connecting Producers and Consumers: By fostering direct connections between local producers and consumers, Slow Food aims to create a more cohesive food community. This is often realized through farmers' markets, food and wine fairs, and other events that encourage direct interaction.

Opposition to Fast Life: The movement is not just about food but also about pacing. It encourages taking the time to enjoy meals in a convivial atmosphere, as opposed to the hurried nature of fast food and life in the modern era.

Global Network: Slow Food has built a vast network of supporters, including local chapters known as "convivia," which organize events and campaigns. It also includes the "Terra Madre" network of food communities, which brings together food producers, fishers, breeders, chefs, academics, and youth from around the world.

Advocacy: Slow Food engages in advocacy at the local, national, and international levels to influence food policy. This includes campaigning for agricultural policy reforms, promoting small-scale and sustainable food production, and fighting against the loss of agricultural diversity.

Slow Food Presidia: The Presidia projects support small-scale producers to preserve local food products, along with their traditional practices and techniques. These projects often help producers to improve the quality of their products and find new markets.

Ark of Taste: This is a catalogue of endangered heritage foods which is part of the broader Slow Food movement to preserve cultural heritage as well as biodiversity.

Chefs' Alliance: A network of chefs committed to protecting biodiversity, traditional knowledge, and local cultures through their food choices and influence.