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Slow Food – more than just a lifestyle

Wednesday, 28 September 2011 - 01:43 pm (CET/MEZ) Berlin | Author/Destination: Editorial / Redaktion
Category/Kategorie: General, Bon appétit, Shopping Reading Time:  3 minutes

🔊 Listen to this Post Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding Manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries. This was done not so much a protest against the restaurant chain as a protest against big international business interests.

The Slow Food organization spawned by the movement has expanded to include over 100,000 members with chapters in over 132 countries. All totaled, 800 local convivia chapters exist. 360 convivia in Italy are composed of 35,000 members, along with 450 other regional chapters around the world. The organizational structure is decentralized: each convivium has a leader who is responsible for promoting local artisans, local farmers, and local flavors through regional events such as Taste Workshops, wine tastings, and farmers’ markets.

Offices have been opened in Switzerland (1995), Germany (1998), New York City (2000), France (2003), Japan (2005), and most recently in the United Kingdom and Chile. The head offices are located in Bra, near the famous city of Turin, northern Italy. Numerous publications are put out by the organization, in several languages.

In 2004, Slow Food opened a University of Gastronomic Sciences at Pollenzo, in Piedmont, and Colorno, in Emilia-Romagna, Italy. Carlo Petrini and Massimo Montanari are the leading figures in the creation of the University, whose goal is to promote awareness of good food and nutrition.

The Slow Food Philosophy: Good, Clean and Fair
Slow Food’s approach to agriculture, food production and gastronomy is based on a concept of food quality defined by three interconnected principles:
GOOD a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture;
CLEAN food production and consumption that does not harm the environment, animal welfare or our health;
FAIR accessible prices for consumers and fair conditions and pay for small-scale producers.

Read more on Slow Food International and Wikipedia Slow Food.

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