Gastronomy Report: Slow Food Movement, History and Objectives

This report provides a comprehensive overview of the Slow Food Movement, tracing its origins and evolution from its inception in Italy in 1986, founded by Carlo Petrini, to its global expansion. The report details the movement's core principles, including promoting local food, preserving traditional c...Read More

Gastronomy

Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Slow Food Movement..................................................................................................................3
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food and beverage industry play a significant role in the hospitality industry that
basically include the preparation, representation and way of serving food and beverages in the
customers on -premise at hotels and restaurants and off- premise on the basis of takeaway, food
delivery and catering form. The role of food and beverage for hotels, restaurants, events and
tourism are very crucial and it contain all the valuable services which cab attract the customers.
Gastronomy is demonstrate the study of food and culture and it shows the appropriate
relationship in food and culture so that people will learn the art of preparing , representing and
serving the delicious food with the specific cooking style on the basis of particular regions. The
main purpose of this report is to discuss the slow food movement and define its relation with
food consumption as per the 21st century. This report will cover the history of slow food
movement and and determine its objectives. Moreover, this report will explain the key areas that
need to focus and also underlying the key activities and principles.
MAIN BODY
Slow Food Movement
History of Slow Food Movement, Slow Food consider as an organisation that basically
promote local food and enhance the traditional cooking. This was mainly founded by Carlo
Petrini in the year 1986 in Italy and after that it has evolved world wild. The main role of slow
food is to promote the alternatives of fast food, try to preserve the regional cuisine and
traditional cooking and also develop the farming of seeds, plants and live stock traits of the
ecosystem. This is focus on the quality of food instead of its quantity. This is considered the 1st
established part of the slow movement. This is talk about the to reduce the food waste and
overproduction activities (Bukharov and Berezka, 2018). The motto of Slow Food is “ Good,
Clean and Fair” and the headquarter established in Bra, Italy. This organisation consider
globalisation as an ongoing process in which local food manufacturers and farmers need to be
protect food and also incorporated in a global food system.
Slow Food Organisation has expanded and contain more than 100,000 members with the
many branches in almost 150 countries. In the year 2004, Slow Food started a university named
as “ University of Gastronomic Sciences” at Pollenzo in Italy. Slow Food Movement is consider
as an international initiative that concentrated on encouraging those people who are continuously

eating fast food so that they can reduce the habit to consume fast food. Slow food movement also
focusing on expand the value of traditional food and spread the awareness about how nutrition
and healthy food is importance for body and also preserving the specific culture & heritage
related to the food (Cavanaugh, 2016). Some exam of slow food like juice, pancakes, potato
chips and French fries, doughnuts , fried chicken etc. are harmful for human health and give
negative impact in their day to day life. To spread the knowledge about the slow food or fast
food, slow food movement started with clear objective to save the people from the intake of fast
food. Slow Food Movement is an international movement that involved millions of people and
also support new and traditional ethical farming businesses. There are three prime goals related
to the Slow Food Movement – Taste education, interaction between food products and defence
of biodiversity. These three goals are prominent because it help to create the knowledge about
the food and spread the biodiversity. Slow food movement is important because it opposes the
fast food and can help in disappearance of local & ethical food items. This movement alerts
people to outcome of fast -paced lifestyle and make understand the quality of good food and so
that people will serious about to save biodiversity and ecosystem (Correia, Kim and Kozak,
2020).
During the establishment time of Slow Food Movement on March, 20 , 1986 ,
McDonald's planned to open its door to Italian people for the very 1st time , planning to establish
popular golden arches in Rome with around 450 people seating and that time Rome's
McDonald's was the largest one. The description of Slow Food Movement history year by year
and the slow food movement in retain to the food consumption according to 21st century are
discussed below-
In 1986, this year the Slow Food was created in Italy after the representation on the
intended site of McDonald's considered as a Spanish steps in the Rome.
In 1989, this year Slow Food related manifesto was signed and Slow food movement
become the global movement in Paris.
In 1990, the very first slow food movement international congress was held in Venice.
In 1992, Slow Food movement took place in Germany.
In 1993, Slow Food Movement created in Switzerland.
In 1996, the first “Art of Taste” project introduced in Turin. The event named “Salone
del Gusto” became the first biennial event and considered as the international fair which was

fully dedicated to the sustainable food, local and small scale producer and manufacturer , artisan-
al that help to safe the traditional & high quality products (Di Leo, 2017).
In 1997, Cheese is the first slow food fair which was dedicated to the dairy products and
first time held in Bra.
In 2000, slow food movement was created in USA and in this year “Presidia” project also
introduced.
In 2001, “International Slow Cheese” campaign was launched and the manifesto related
to defence of raw milk cheeses was drawn up. Apart from this, some master of food activities
and programs , new slow food education projects for the adults also introduced by the Slow Food
organisation of Italy (Ekincek, et. al., 2017).
In 2003, the formation of slow food foundation for the Biodiversity happened.
In 2004, the world meeting related to the food communities named “Terra Madre” took
placed. In this meeting, 5000 delegates and 130 countries became the part of it. The inauguration
of “University of Gastronomic Sciences” in Pollenzo took place. Genoa hosted the 1st Slow Fish
event which was dedicated to the artisanal fishing. In this year, slow food introduced in Japan.
In 2005, the 1st biggest traditional food fair organised in the Brazil and in this year “Salao
das Comunidades do Alimento” the famous event was launched.
In 2006, for the 1st time USA set the “ Terra Madre Relief Fund” so that they can help
Louisiana Food Communities that hit by the Hurricane Katrina. In this year, United kingdom
created the Slow Food (Frost, et. al.,2016).
In 2007, the 5th international Slow Food congress was held in the city Puebla, Mexico
with participation of 600 international delegates. With the help of this slow food congress,
Puebla ratified and took pledge to carry on the journey of slow food which was basically started
before 18 years ago. In this year , the 1st “Algusto” fair was held in the Bilbao city, Spain.
In 2008, the founder of Slow Food movement listed as a “ 50 people who could save
planet” according to the British newspaper “ The Guardian”. In this year, the earth markets and
formation of global network was created. Moreover, slow food created in Neatherland.
In 2009, “Regional Terra Madre” meeting was held in many countries and cities like
Tanzania, Bosnia, Herzegovina and Argentina, Norway. The Aliance among chef and presiadia
was introduced. In this year, 1st Terra Madre Day was celebrated on 10 December. Apart from
this, international show fish campaign was introduced (Gálvez, et. al., 2017).

In 2010, “ Gardens in Africa” project was introduced and regional Terra Madre meeting
was held in many nations included Brazil, Canada, Georgia, Kazakhstan and Azerbaijan.
In 2011, Slow European Campaign was launched that also known as European policies
that basically promote biodiversity protection, local farmers and sustainability.
In 2012, The president of Slow food named Carlo Petrini addresses the “UN Permanent
Forum” related to the indigenous issues in the New York city. Carlo Petrini also became the
speaker of “ Global Food Security & Nutrition Dialogues” at the Rio+20 conference which was
related to the UN conference of sustainable development (Hendrikx, et. al., 2017). In this year,
6th international slow food congress also happened in Turin and it welcomed 650 delegates from
the 95 nations which mainly ratifies new guidelines related to the policies documents “ The
Central Role of Food”. Beside this ESSEDRA project also introduced to map the biodiversity
related to the food of the Balkans. The abbreviation of of ESSEDRA is ( Environmentally
Sustainable Socio Economic Development of Rural Ares).
In 2013, “ AsiO Gusto” event related to the Slow Food network in Asia and Oceania , 1st
time held in the city Namyangju, South Korea. In this year, the president of Slow Food
Movement Carlo Petrini received named champion of the Earth, that considered the highest UN
Environmental Award.
In 2014, The 1st edition of “ Slow Meat” created in Denver , USA. The BBC participated
in food related program as a media partner in the “ Ark of Taste” project that considered the
prime theme of the project (Kubíčková, 2019).
In 2015, Slow Food was born in China. Slow Food & Terra Madre Giovani organised
the event named “ We Feed the Planet” and provide chance to 2500 farmers from the whole
world so that they can come up together and helped to redefined the importance of food for the
future purpose.
In 2016, Carlo Petrini was became the special ambassador zero hunger for the Europe
through the food & love earth , so that they can defend all the campaign for the future purpose
that help to move slow food in the crowd funded model so that they can produce finance.
In 2017, 1st edition of “ Terra Madre Burkina Faso” took place in Ouagadougou and 7th
international slow food congress took place in China. Beside this , Slow Food also introduced
international communication & fundraising events and campaign named “ Menu for change”

that help to highlight the connection between climate change & food (Lozanski and
Baumgartner, 2020).
In 2018, In this year, the 1st edition of “ Terra Madre Nordic” took place in the city
Copenhagen , Denmark and “Indigenous Terra Madre Advisory Board” also created. In this year,
international food for change event or campaign also launched.
Objectives related to the Slow Food Movement are basically comprises with some series
like - Develop an ark of taste so that local and traditional food will be celebrated, Enhance taste
education, Give some education to the consumers about the harmful effect of fast food, Teaching
the gardening skills, Forming seed banks to save heirloom varieties in the coordination in local
food system, educate citizen and aware them the drawbacks of factory farmers and commercial
agribusiness, encourage various political programs which help to prevent family farms, reduce
the use of pesticides,educate people about the harm of monoculture (Sagena, 2018). All these
objectives are very helpful to prevent the food wastage and expand the traditional cooking and
many countries also considered the best practices of the slow food. The president of the Slow
Food movement “ Carlo Petrini” believed that every person have a fundamental right to consume
good , clean and fair food so that they can intake high quality of food with various specific
flavours and delicious taste.
Key areas of Focus of Slow food movement is on health and lifestyle of people and also
generate the education related to the taste and food, save the biodiversity and maintain some
healthy creation among the foods and manufacturers. This movement also focus on the citizens
of the country so that people can avoid the fast food and intake healthy food for the better
standard of living. This slow food movement also focus on to promote the eating local, cultural
and traditional food because these food are good in quality and beneficial for health and also
focus on buying habits of the consumers and customers (Sánchez Trejos and Molina, 2016).
.This movement suggested that people need should buy the food and other products from the
local farmer market. This movement spread some awareness to the local people so that they can
start good quality and full of nutritious food in their daily life so that they can prevent
themselves from worst impact of diseases. Slow food movement also focus on creating fresh
quality food so that people can enjoy the wholesome and nourishing meals. This movement also
concerned to promote sustainable development and environmental development so that people

will become more environment friendly and develop the food production & consumption system
(Thomas, 2016).
Principles and Key activities of the Slow Food Movement is considered as an envisions a
world so that all the people can enjoy the food that is healthy and good for them. The main
principle is depend upon the concept of food that is basically interconnected by the 3 important
principles that are Good, Clean and Fair food for people that evaluate in a specific form – Good (
good concern about the quality and flavoursome and determine the healthy food), Clear( it
mainly focus on the production process of food making so that it does not harm negatively to the
environment), Fair (it include prices and fair buy conditions and pay for manufacturer and
producers). These are considered the key principles of the slow food movement that always
maintain the quality of the food (Vázquez-Martinez, et. al., 2019).
Some key activities are also considered in context of the Slow Food Movement. These
activities are saving the endangered foods , help to defend the gastronomic traditions with the
help of biodiversity projects and programs , arrange some activity in which people will teach the
pleasure of food and also determine that how we can make good and healthy food, activity
related to the clean & fair choice and it can be learned by the taste education. Promote some
innovative activities and adopt some creative way so that people can lean about the food culture
through “ Slow Food Travel” programs in this people can cover some specific destination and
also take culture food experiences (Voinea, Atanase and Schileru, 2016). The slow food
movement also focus on the international network activity in which all the people can connect
with those people who are very passionate about food and always want to eat cultural and
traditional food and always enhance the changing the over all food system. Some other activities
like people can adopt the principles of slow food and use local sources and take raw material
from the local farmer market , respect environment conversation and help to produce those food
which give positive impact on health. Most of the restaurant announced that they will follow the
principle of slow food movement and serve the high quality of products so that they can attract
the people which will help to increase the health growth of the people and also help to boost the
development of the high quality of food consumption because in this generation people are
mainly focusing on the fast food items which are not good for heath. Through this activity, all
countries can save most of the people from the worst effect of the fast food. This slow food
movement engage more people to the traditional, cultural and religion food.

United State hosted the largest Slow Food Nation in the San Francisco in the year 2008.
United Kingdom worked to raise some awareness about the sustainability & social justice related
issues related to the foods & farming in the Britain. In the year 2014, UK evolved slow food in
England , Scotland, Cymru and Northern Ireland. UK also provided some administrative support
to the nations and local groups so that UK slow food became the director from the nations.
CONCLUSION
As per this report it can be concluded that there is a need to spread awareness about the
healthy food so that people will consume high quality of food in their diet. The main focus of
this report is to identified the importance of food and beverage for the hospitality industry and it
is also generalised that the role food and beverage industry in the hospitality industry , hotels,
restaurants , tourism and events are more. To understand the concept of the food and beverage it
is also necessary to spread some light in the gastronomy and gastronomic science. It is found
form the above discussion that gastronomy is represent the study of food & culture. This report
discussed about the slow food movement and also explained about the history, objectives and
principles of the slow food. It is analysed that good, clean and fair are three main key principles
of slow food movement. This report also determine some focus areas of the slow movement,
according to this report it can be said that high quality of food, traditional food , taste education,
prevent biodiversity , take care about the sustainability and environment are the key focusing
areas of slow food movement.

REFERENCES
Books and Journals
Bukharov, I. and Berezka, S., 2018. The role of tourist gastronomy experiences in regional
tourism in Russia. Worldwide Hospitality and Tourism Themes.
Cavanaugh, J.R., 2016. Documenting subjects: Performativity and audit culture in food
production in northern Italy. American Ethnologist, 43(4), pp.691-703.
Correia, A., Kim, S. and Kozak, M., 2020. Gastronomy experiential traits and their effects on
intentions for recommendation: A fuzzy set approach. International Journal of Tourism
Research, 22(3), pp.351-363.
Di Leo, J.R., 2017. The Slow Professor: Challenging the Culture of Speed in the Academy by
Maggie Berg and Barbara K. Seeber. The Comparatist, 41, pp.377-382.
Ekincek, S., et. al., 2017. GASTRONOMY AND CULINARY ARTS EDUCATION IN
TURKEY: DEPARTMENT HEADS'PERSPECTIVE. Studia Universitatis Babes-
Bolyai, Negotia, 62(1).
Frost, W., et. al., 2016. Gastronomy, tourism and the media. Channel View Publications.
Gálvez, J.C.P., et. al., 2017. Local gastronomy, culture and tourism sustainable cities: The
behavior of the American tourist. Sustainable Cities and Society, 32, pp.604-612.
Hendrikx, B., et. al., 2017. Understanding the geographical development of social movements: a
web‐link analysis of Slow Food. Global Networks, 17(1), pp.47-67.
Kubíčková, H., 2019. Slow Food: An Essential Ingredient for Sustainable Tourism in Central
Europe.
Lozanski, K. and Baumgartner, K., 2020. Local gastronomy, transnational labour: farm-to-table
tourism and migrant agricultural workers in Niagara-on-the-Lake, Canada. Tourism
Geographies, pp.1-23.
Sagena, U.W., 2018. Take It Slow: The Response of Indonesia Slow Food into Food Security.
Sánchez Trejos, P. and Molina, H., 2016. SLOW FOOD COSTA RICA: HELPING THE LESS
PRIVILEGED.
Thomas, M., 2016. You Want Broccoli With That? Obesity, Lifestyle, and the Slow Food
Movement.
Vázquez-Martinez, U.J., et. al.,2019. Is gastronomy a relevant factor for sustainable tourism? An
empirical analysis of Spain country brand. Sustainability, 11(9), p.2696.
Voinea, L., Atanase, A. and Schileru, I., 2016. Perceptions of the slow food cultural trend among
the youth. Amfiteatru Economic Journal, 18(Special Issue No. 10), pp.847-861.