About Slow Food

Slow Food Central Highlands is part of the global Slow Food network – a grassroots organisation in 160 countries linking the pleasure of good food with a commitment to local communities and the environment. Slow Food seeks to preserve local food traditions and reignite people’s interest in the food they eat, where it comes from, how it tastes and the impact of their food choices.

Together with members all around the world , we are working to defend biodiversity in our food supply, spread food and taste education, and link sustainable producers with consumers through events and initiatives.

If you’re interested in learning more about Slow Food, or getting involved in our local projects, please join or contact us.

Slow Food is the intersection of ethics and pleasure, of ecology and gastronomy

Slow Food takes a stand against the homogenization of taste, the unrestrained power of the multinationals, industrial agriculture and the folly of fast food.

Slow Food returns cultural dignity to food and the slow rhythms of conviviality to the table. With food so central to daily life, it naturally follows that what we eat has a profound effect on our rural landscapes, biodiversity, traditions, community health and happiness.

Slow Food’s approach to food and food production rests on the principle of 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;
Fair: accessible prices for consumers and fair conditions and pay for small-scale producers.

Founded in 1986 in Italy, Slow Food has grown into a global movement involving millions of people, in over 160 countries.

Find out more about our network and activities around the world:

  • Saving endangered foods and defending gastronomic traditions through our biodiversity projects;
  • Teaching the pleasure of food and how to make good, clean and fair choices through food and taste education;
  • Celebrations of the gastronomic traditions of Europe and Asia, artisanal cheese and fish, and meetings of our worldwide networks in our international events;
  • From animal welfare to land grabbing, addressing hot topics that we care about;
  • Connecting young people passionate about changing the food system through the Slow Food Youth Network;
  • Countless activities organized daily by Slow Food members in ourconvivia (local groups);
  • Linking food producers, chefs, academics and representatives of local communities worldwide in the Terra Madre network;
  • Creating the next generation of food and gastronomy professionals at the University of Gastronomic Sciences.

 

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