History of the 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. According to Slow Food, ©2015 history page, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture.”  

Where has it spread?

The history page of Slow Food ©2015 states that the international headquarters are located in Bra, Italy. After beginning in Italy (1989), the movement spread to Germany(1992), Switzerland (1993), USA (2000), Japan (2004), UK (2006), Netherlands (2008). Recent members include Brazil, Kenya and South Korea. 

Slow Food Australia ©2016 explains Australia’s involvement. “Maggie Beer introduced Slow Food to Australia when she founded the first convivium in the Barossa region in 1995 Since then, people from across Australia have formed 18 local groups. These groups bring people together to Enjoy local food, Engage and Educate communities, Discover our food heritage and edible biodiversity and Encourage sustainable farming and food production.”

Rationale: The Slow Food philosophy can be viewed in detail at http://slowfood.com

•  their concept of food is defined by three interconnected principles;
• Good: quality, flavoursome and healthy food
• Clean: production that does not harm the environment
• Fair: accessible prices for consumers, fair conditions and pay for producers.
• aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life,
• our consumer choices can bring great change to how food is cultivated, produced and distributed,
• emphasises community involvement/togetherness/sharing knowledge. (A Full definition is available in the Slow Food Manifesto for Quality) 

Value of the Slow Food Movement in 21^st century: (My opinion)

• Some countries have the luxury of choice within consumerism. They may become conscious consumers who change and drive how food is cultivated, produced and distributed.
•  Accessible reliable information gives us the option of redesigning our garden and lifestyle. As individuals/families/communities we can use proven methods of gardening/horticulture/agriculture instead of having to use trial and error.
• In the 21^st century we are too much alone through our work in technology, or we are rushing to meet deadlines. I think we feel a lack of belonging. Community markets and events can give recognition of our successful efforts. This makes us happy.

Slow Food appeals to people: (My opinion)

• As we become more educated about the effects of our actions upon the food chain we realise that we make ourselves ill through pollution, toxic waste and highly processed foods. Most people would prefer to be healthy and avoid toxic side effects. Conscious decision making in food selection benefits our bodies.
• Biodiversity and cultural recipes gives us more pleasurable choices with food. Group entertaining depends upon quality food.
• It feels good to think that we have power through our consumer choices. This is probably confined to locality since international trade agreements are managed at government level.