The Slow Food movement is a global initiative encouraging people to take the time to prepare and eat whole, locally sourced foods, instead of consuming fast food. The movement’s focus is just not only on nutrition but also on preserving the food-related culture and heritage.
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The Slow Food Movement’s history
Originally, “slow food” was the opposite of “fast food.” The Slow Food movement started in Italy. McDonald’s is well known as a top brand, which received great product reviews in the fast-food industry before its international expansion in Italy. Carlo Petrini – an Italian food and wine journalist, and a group of activists, started the Slow Food movement against a McDonald’s restaurant that opened in Rome, seeing it as a threat to native food traditions in the 1980s. This movement inspires people to find the best products in their local area and eat traditional cuisine in order to reduce fast-paced food consumption. The movement has expanded significantly globally since 1989. Today, Slow Food represents a global movement, including thousands of projects and millions of people in over 160 countries.
Slow Food’s philosophy is “good, clean and fair food” and implicates three meanings. First, food should please the senses and be more than merely "fuel." Second, food should arrive on one’s plate in the most environmentally responsible way possible. Third, food producers should be compensated fairly for their work.
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Slow Food – the movement to preserve a tradition
Trying to protect biodiversity is the primary goal of Slow Food. The founders, Petrini and others claim that the development of fast food, which has resulted from the globalization and industrialization of food, has brought to standardize food’s task and destroy many local food flavors and varieties. You can see that McDonald’s or Burger King always tastes the same, no matter where you get it. It is meaningless to travel around Italy and only eat Burger King. If you do that, you are missing out on local, seasonal food as well as local culinary traditions.
Another aim of the Slow Food movement is to reposition the relationship between food “producers” and “co-producers” which used to be called “consumers.” This shift has improved the role of the buyers, making a passive role more active. Co-producers now are motivated to have the knowledge and support of their local farmers, cheese makers, and wine makers – anyone providing their locally grown cuisine. They also cooperate with other institutions to restore seed banks, ensuring no extinction of varieties of plants around the world.
Slow Food – the movement for taste education
The Slow Food movement educates you to understand deeply all facets of your food. Knowing where it comes from, presumably, is more pleasurable and meaningful when you consume it. Slow Food International holds workshops and events on taste education, which take place in farmers markets, wineries, and apple orchards. In schools, taste education comes in the form of school gardens, improved school lunches, and curricula.
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Every activist movement is accompanied by controversy. Some people criticize that not everyone can afford to have organic, locally grown food. Therefore, slow food cannot economically feed the global population. The yield of organic farming is much less than industrialized agriculture. That could potentially lead to deforestation to have more farmland to provide more food. The Slow Food activists go against this idea by suggesting that people can re-prioritize their sentiment of food, which means putting less importance and expenditures on a fancy house or expensive things than on healthy nourishment..
