We often hear about fast fashion and slow fashion, and we’re all familiar with fast food. But what about “slow food”? What is slow food – and why does it matter?
What is Slow Food?
Established in the 1980s in Italy, Slow Food is now an international grassroots movement with communities and members in 150 countries. The Slow Food Movement is dedicated to:
- celebrating the diversity of foods all over the world
- protecting historically relevant and native foods
- working towards fairer food systems that benefit the environment, as well as farmers, producers and consumers
Slow Food UK is the United Kingdom’s chapter of the movement, with lots of great information and resources to help you get started with changing the future of food, for you personally, but also on a local, national and global level. They have launched campaigns for Slow Meat, Slow Fish and Slow Cheese, defending sustainable production and agriculture, and putting a stop to exploitation.
Why should I care about Slow Food?
Slow Food works to raise awareness about not only the sustainability of our food, but also social justice issues in food production, experienced all over the world. The movement aims to increase “holistic food education” from pre-school age, and working with other countries and communities to ensure good, fair food for all – for example the 10,000 Gardens in Africa project.
Decreasing our impact on the planet and addressing inequality and injustice in society has never been of more importance, and Slow Food provides a community where we can all work together to achieve a fairer, more sustainable future.
How do I get involved?
A great start is to take a look at the Slow Food Seasonal Calendar, which you can download or print off to start introducing endangered British foods into your diet. This means you’re taking the first steps to support British food history and the local producers that supply them.
During February, Slow Food International is launching a month of themed food and health events – you can find a list of the talks here, with speakers including fermentation expert Sandor Katz, professor of microbiology Natalia Basja, and nutritionist Renata Alleva.