Gastronomy Project: Slow Food Movement and its Objectives

Gastronomy project

Table of Contents
History of slow food movement......................................................................................................3
Objective..........................................................................................................................................3
Principle and Quality according to Slow Food................................................................................4
Key area to focus.............................................................................................................................5
Slow Food and Mother Earth relation with Farmers..............................................................6
CONCLUSION................................................................................................................................9

History of slow food movement
Slow Food Movement comes in 1986, when first McDonald's was set to open which was
there in Italy, Spanish Steps in Rome. There was an Italian journalist which was named Carlo
Petrini. He decided and planned various ways which was regarding to get attention of people to
stop the fast food and aware people to values of slow food. In this, he gathered his own friends
and joined nearby protesters in which they were holding bowls of pasta which dished out to
people who were passing out them. They give the slogan which was regarding that they don't
want fast food and like to have slow food. Thorough this he was not able to stop McDonald's
keep out form there but they created the movement which was Slow food movement and from
here have given the voice to think in different way about food. Thus, slow food movement was
worn (Senese, 2017). There was an alternative which was about the fast food, it allows to
preserve regional along with traditional cuisine along with this it encourages farming which was
of seeds, plants and livestock which was of speciality of local ecosystem. In this, there was the
promotion about local and small bushiness along with sustainable foods. There was focus on
quality of food rather than its quantity. Movement was firstly slow and but was broader. In this,
there was protest which was related with overproduction along with wastage of food. In this,
there is a vision which is related with local and small farmers along with food producers that
they should be protected in global food system. Slow Food then became one of legal entity
which is an officially recognised international NGO in year 1996. there are more than 100 people
who are employed in Slow Food headquarters in Bra which has adopted a governing body
structure.
Objective
There are multiple goals in Slow Food Movement in mind. Slow Food USA (SFUSA)
indicates that there are many of Slow Food Movement's specific goals. In this there is inclusion
about enjoying the joys of having meal and preserving the local food culture. There is base
which is regarding the fast food which makes difficult to savour for people what they eat. This
movement concern with broader environmental, health and labour concern. Slow food Boston
(SFB) have discussed some movement's which was related with health along with ecological
concern (Sobreira, da Silva, Romero, 2020). This was related with chemical, natural resources
and additives which is said to be necessary for long scale agriculture industry along with this

there are quantity of fossils fuels which is required to spread all over the world. There was also
an objective which was regarding to support agricultural workers, local farmers and promoting
animal welfare which was also one of the fundamental Slow Food objectives. As per objective
SFUSA says that Slow Food Movement doesn't rejects consumption of meat but instead of this,
it says that they recommended people to limit meat consumption along with this they promoted
to buy meat from local and smaller farms which can meet standard of high animal welfare. SFM
opposes production which was about genetically modified organisms and helpful in supporting
GMO labelling. They says that farms are able to meet the slow food standard with or without
any organic certification.
Principle and Quality according to Slow Food
According to Slow Food, there are three principles which should be there to meet the
standard which is Good, Clean and Fair.
Good- In this principle, there is need to reach the taste of food which must be good
enough to give pleasure according to naturalness and authenticity criteria which should be
applied in certain moment with certain culture.
Clean- In this principle, preparation of food should be in a way which does not able to
harm the environment, human health or animal welfare. There is traditional production pattern
which has the aim not only to protect ecosystem and its services but also to avoid the negative
social impact and ecological impact too.
Fair- in this principle, there is need to give the producers a fair compensation for their
work which they do, which is under their dignity, capabilities and knowledge along with valued
and respected (Oliver, Ngoprasert, Savini, 2019) .
There are three pillars to which are there to maintain the quality requirement for which
there are alternative and innovative ways for production and consumption of large scale of
agribusiness. These pillars are small, local and slow. Small is the one used to adopt an
appropriate scale which is in environment, social and economic terms. Local which is to respect
and embedded in community and natural environment. Slow says that Quality needs time and
passion, in this there is highly requirement of caring way of living, needs more responsibility.
There is need to meet the standard of the food which can full fill the required quality of food.