Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food.

Slow Food believes food is tied to many other aspects of life, including culture, politics, agriculture and the environment. Through our food choices we can collectively influence how food is cultivated, produced and distributed, and as a result bring about great change.


Slow Food Terminology


– A conscious consumer who goes beyond the passive role of consuming and takes an interest in those who produce our food, how they produce it and the problems they face in doing so. In actively supporting food producers, we become part of the production process. The term co-producer was coined by Slow Food to highlight how collectively our consumer choices can bring great change to how food is cultivated, produced and distributed.


– Neo or ‘new’ gastronomy is a concept of gastronomy as a multidisciplinary approach to food that recognizes the strong connections between plate, planet, people and culture. The term was coined to correspond with the evolution of the Slow Food movement, which began with an initial aim to defend good food, gastronomic pleasure and a slower pace of life (eno-gastronomy), and then logically broadened its sights to embrace issues such as the quality of life and the health of the planet that we live on (eco-gastronomy).


– A person with a responsible, comprehensive approach to food, combining an interest in food and wine culture with a desire to defend the environment and food biodiversity, and considers eating as not only a biological necessity, but also a convivial pleasure to be shared with others. A neo-gastronome is aware that their food choices have a direct effect on the market, and therefore food production; and that everyday choices can be made for the benefit of our palate, the environment and society.

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