What is a slow meal?

Slow Food is an international organization founded in 1989 by Carlo Petrini. While many people believe that they were based on fast food, the goals of the organization are in fact much different, although members are really against fast food in principle. The aim is to oppose rapid life , which is a state caused by rapid industrialization. The rapid life has led to the disappearance of thousands of unique local culinary traditions and varieties of food, because industrial food is easily wrapped and sold. The rapid life also led to an extreme environmental decline and slow food focuses on a quick life, starting with a table, but eventually moves to other areas of the game.

There are several primary missions for slow food. The first is to produce food that is good, clean and fair, which means that it has an excellent taste, is managed by a sustainable and healthy way and is harvested in good working conditions. Biodiversity is also an important part of a mission that closesThe sheet of flavor in an effort to save unique varieties of food from apples inheritance to unique breeds of pigs. The organization also works to connect producers and co -producers. The term "Coproducer" is the invention of slow food; If people are about the source of their food, they are active in their communities and associate with their food manufacturers, co -producers become, which actively contributes to the process rather than being passive consumers.

To achieve its goals, the organization has hundreds of local chapters or Convivia , around the world. Regular meetings are held to talk about problems from raw milk to deforestation, and slow food also holds a number of tasting parties to meet another goal of the organization: taste education. In these tastings, guests can taste flavors that organizations work hard on rescue and can experience different among conventionally produced food and foodfrom craftsmen.

naturally is fast food in opposition to slowing down food values, including the protection of a unique culinary herbal heritage and the environment. But most conventional agriculture is contrary to these ethics because it is highly mechanized, homogeneous food grown from seeds designed to perform in a specific and predictable way using pesticides and herbicides and harvested inadequately paid work in dangerous conditions. The organization hopes to educate consumers, make them think of where their food comes from, and finally reform the way we live, not only at the table, but in all our events.