Slow Food (capitalised) is a not-for-profit grassroots organisation founded by Carlo Petrini in Italy in 1989.
It was created to defend regional food traditions, gastronomic pleasure and quality food. Since the 1980s, the organisation has evolved to represent an entire slow food movement. Today, Slow Food promotes ‘a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.’ The organisation acknowledges the ‘strong connections between plate, planet, people, politics and culture.’
Slow food (non-capitalised) or the slow food movement is often used to describe the movement that Slow Food (the organisation) ignited.
It can also be a useful word to describe a way of eating and type of conscious consumerism that encourages respecting seasonality, reducing environmental impact within food production, encouraging better education around the food system and supporting local producers and their heritage.
Over time, the beliefs of the Slow Food organisation have been developed and refined. Today, Slow Food is guided by the principle that food systems should produce “good, clean and fair food for everyone”.
GOOD: quality, nourishing food that is full of flavour
CLEAN: food production that is not harmful to the environment
FAIR: prices that are affordable for consumers and fair conditions and income for producers
There are supporters of the organisation in over 160 countries, with Slow Food UK celebrating the culinary traditions of different areas of the UK and seeking to help protect our edible biodiversity.
Slow Food has captured the public imagination and spread across the planet because it touches on a basic human desire. We all like to eat well and are healthier and happier when we do.
Carl Honoré, In Praise of Slowness: Challenging the Cult of Speed
Why embrace the slow food movement?
- Become aware of and reduce the environmental and social impact of food production
- Enjoy seasonal, nourishing food
- Protect our edible biodiversity