Slow Food Movement

History : Slow Food Movement

Slow Food was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries.

Philosophy of Slow Food Movement

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.

They oppose the standardization of taste and culture, and the unrestrained power of food industry multinationals and industrial agriculture.

They approach is based on a concept of food quality that is defined by three interconnected principles:

GOOD     : a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture.

CLEAN   : food production and consumption that does not harm the environment, animal welfare or human health.

FAIR      : accessible prices for consumers and fair conditions and pay for producers.

Slow Food believes food is tied to many other aspects of life, including culture, politics, agriculture and the environment. Through our food choices we can collectively influence how food is cultivated, produced and distributed, and as a result bring about great change.

Effects of slow food
- They promote organic food(less pesticides, herbicides, fertilizer etc.)
- In season food is tastier and healthy than out of season (promotes in season eating)
- Fair pay to farmers

Ririn Gusriya

1405112015

KTM'11

Sumber :

pt.slideshare.net/LoganAumann/the-slow-food-movement

www.slowfood.com/international