eMag Ipso Facto numéro 1 We-are-what-we-eat_1-2-3 | Page 15

SLOW FOOD: IS IT REALLY SLOW?
SLOW FOOD VS FAST FOOD. A RACE WITHOUT END.
Jan 10th 2018, Catanzaro Carolina Soluri, Chiara Giglio, Ilaria
Grillone, Flavie Morisset, Eliska Jirikova
Slow food is an organization that works
around the world to protect food biodiversity
and to promote local food and traditional
cooking. Slow Food is an idea, a way of
eating, a way of living. It was founded by
Carlo Petrini in Italy, precisely in the city of
Cuneo in 1986. The Slow Food organization
has expanded to include over 100000
members with branches in over 160
countries like Switzerland, Germany, New
York City, France, Japan, The UK and Chile.
Slow food began in Italy to resist the opening
of a McDonald’s near Spanish Steps in Rome.
Its goal is bring back communication and
dialogues at the table. Founder and President
Carlo Petrini believes “everyone has the right
to good, clean and fair food.” Good, meaning
a high quality product with a flavorful taste,
clean meaning the naturalness in the way the
product was produced and transported and
fair, meaning adequate pricing and
treatment for both the consumers and
producers.
It’s important to know what we eat and when
we go to a fast food we never know what we
are eating, so Slow Food is safer than fast
food. Nowadays, there is growing interest in
original food from regions and small plants
that are not dyed with artificial dyes, do not
contain preservatives and flavors, they are
grown in a sustainable way with a high
environmental focus. The movement
encourages farmers to revive the old
enviroment-friendly method of cultivation
and grow organic and natural food. Areas
affected by investments are often remote,
widely untouched nature reserves inhabited
by small scale farmers. These farmers can
have an important function in safeguarding
the local ecosystem with their knowledge and
traditional agricultural techniques. Since
1993, Slow Food has collaborated with
schools to teach children about the important
of food products as a part and parcel of the
society’s culture.
Resources: •
https://www.slowfood.com
/social-and-
environmental-effects/ •
https://en.wikipedia.org/
wiki/Slow_Food •
http://www.centumcellae.i
t/cultura/la-condotta-
monti-della-tolfa-
civitavecchia-protagonista-
allo-slow-food-village-di-
viterbo/
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