Slow Food is an international non-profit, member-supported association that originated in Italy in 1989. It aims to combine good eating with sustainable food production. According to the organization, Slow Food was founded “to counter the rise of 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.”

Currently, Slow Food has over 100,000 members in 153 countries and 1,300 local chapters, and a network of 2,000 food communities that practise small-scale and sustainable production of quality foods.

The association’s vision is: “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.” Its mission is: “promoting good, clean and fair food for all.”

Indeed, Slow Food’s “approach to agriculture, food production and gastronomy is based on a concept of food quality defined by three interconnected principles: Good – Clean – Fair

GOOD a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture;
CLEAN food production and consumption that does not harm the environment, animal welfare or our health;