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Concept
Slow Food
Summary
Slow Food is an organization that promotes local food and traditional cooking. It was founded by Carlo Petrini in Italy in 1986 and has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem. It promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity. It was the first established part of the broader slow movement. It speaks out against overproduction and food waste. It sees globalization as a process in which small and local farmers and food producers should be simultaneously protected from and included in the global food system.
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.
At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely, this means an opposition to fast food and industrial food production.
The Slow Food organisation has expanded to include over 100,000 members, with branches in over 150 countries. Over 1,300 local convivia chapters exist. About 360 convivia in Italy—to which the name condotta (singular) / condotte (plural) applies—are composed of 35,000 members, along with 450 other regional chapters around the world. The organisational structure is decentralised: 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), the United Kingdom, and Chile. Global headquarters are located in Bra, near Turin, Italy.
Official source
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