Slow Knowledge

slow food

Slow food, the international movement that started in Italy in the late 1980’s, may be recognised as the starting point of all slow movements. It was a civilian initiative that aimed at preserving and protecting traditional and regional cuisine, local diversity, and also rehabilitating eating together as an important social experience – as opposed to consuming fast food. Slow food appears on multiple levels: from small farming communities and products made of locally produced goods to relaxed meals enjoying the smell, texture and taste of food in good company. Eating locally produced goods benefits both the environment and our health, since product does not need to be chemically processed to survive lengthy transport times that cause pollution. As a basic rule, the further the food comes from, the more health and environment damaging the process it went through is. This needs to be remembered when looking at trendy, proclaimed superfoods that arrive from distant countries, and are produced causing tremendous environmental damage due to increased market needs. The slow food movement has now grown into a global network, focusing on preserving local gastro-cultural values and supporting local producers and tourism.