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Slow Food

Slow food is a movement that was born in Italy by Carlo Petrini, the members of Slow Food are opposed to fast food on principle, the goal of Slow Food is to oppose fast life. Fast life has led to the disappearance of thousands of local culinary traditions and varieties of food, because industrialized food is easy to package and sell. Fast life has also led to extreme environmental depredation, and Slow Food aims to counteract fast life, starting with the table, but ultimately moving into other fields of play as well.

There are several primary missions for Slow Food, the first is to produce food that is good, clean, and fair, this means that it has to be managed in a sustainable and healthy way, and it has to be harvested in good working conditions. Biodiversity is also an important mission of Slow Food, which has established the attempt to save unique varieties of foods ranging from heritage apples to unique breeds of pig. Finally, Slow Food works to connect producers and coproducers.

A coproducer is the people that inform themselves about the source of their food, and connect with their food producers, so they actively contribute in the process rather than being just passive consumers.

Fast food is obviously in opposition to Slow Food values, which include protecting unique culinary heritage and the environment. But most conventional agriculture is contrary to Slow Food ethics as well, because it is highly mechanized, homogeneous food, grown from seeds engineered to perform in a particular and predictable way, using pesticides and herbicides, and harvested by underpaid labor working in dangerous conditions. Slow Food hopes to educate consumers, get them thinking about where their food comes from, and ultimately reform the way we live, not only at the table, but in all of our actions.