“Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment. Slow Food was founded to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.” – Carlo Petrini, Slow Food founder and president.
Slow Food was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the world around us. Today the Slow Food Association is a vast network of over 100,000 members from 150 countries grouped in local chapters called convivia who are working together to defend their local culinary culture. Slow Food’s approach to agriculture, food production and gastronomy is based on a concept of food quality defined by three interconnected principles
A fresh and flavorsome seasonal diet that satisfies senses and is part of local culture
Produced in harmony with environment and human health
Accesible prices for consumers and fair conditions and pay for small-scale producers
Today more than 1300 convivia around the World form the backbone of Slow Food.
The convivia (or local chapters) spread the Slow Food philosophy far and wide and make it real. According to it’s inclination & imagination, each convivium organises events and activities ranging from simple shared meals and tastings to supporting local and international campaigns.