Slow Food
Published on November 08, 2022
Slow Food was coined by the organization of the same name as a term for enjoyable, conscious and regional food and describes a counter-movement to uniform and globalized fast food. The movement, which originated in Italy, strives to preserve regional cuisine with local plant and animal products and their local production.
In 2006, founder and international chairman Carlo Petrini defined the basic concepts of the "New Gastronomy" as a benchmark:
Buono, pulito e giusto - good, clean and fair.
If one element is missing, it's not Slow Food, according to Petrini. Slow Food's logo is the snail as a symbol of slowness, and the term Slow Food is protected internationally as a word picture trademark.
In the context, Slow Food stands for products with an authentic character (regional, seasonal), produced and enjoyed in a traditional or original way. Food grown, produced, sold or consumed according to Slow Food criteria is intended to strengthen regional economic cycles and reconnect people to their region with their eyes, ears, mouths and hands.
Explaining the movement's goals:
In 2006, founder and international chairman Carlo Petrini defined the basic concepts of the "New Gastronomy" as a benchmark:
Buono, pulito e giusto - good, clean and fair.
If one element is missing, it's not Slow Food, according to Petrini. Slow Food's logo is the snail as a symbol of slowness, and the term Slow Food is protected internationally as a word picture trademark.
In the context, Slow Food stands for products with an authentic character (regional, seasonal), produced and enjoyed in a traditional or original way. Food grown, produced, sold or consumed according to Slow Food criteria is intended to strengthen regional economic cycles and reconnect people to their region with their eyes, ears, mouths and hands.
Explaining the movement's goals:
- Enjoyment is the focus and everyone has the right to it.
- Quality takes time.
- Ecological, regional, sensual and aesthetic quality is a prerequisite for enjoyment.
- Taste is not a matter of taste, but a historical, cultural, individual, social and economic dimension, which is certainly worth arguing about.
At the international level, the movement's goals primarily include the preservation of biological and cultural diversity in the food sector, the promotion of artisanal and environmentally friendly food production, the promotion of taste and food education, and the support of direct contact and solidarity between producers, consumers, traders, chefs, scientists, and other stakeholders in the food world.