As opposed to ‘fast food’ which has been described as culinary pornography, slowfood is the output of producers who have sourced, grown, raised, harvested, caught, preserved or transformed the food themselves. Slow Food is a non-profit, eco-gastronomic member-supported organization that 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 rest of the world.
To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable.
Slow Food envisions 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.
Our approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair.
GOOD: quality, flavorsome and healthy food
CLEAN: production that does not harm the environment
FAIR: accessible prices for consumers and fair conditions and pay for producers