View source for Slow Food

{{Short description|Organization that promotes local food}}
{{about||the album by Electric Company|Slow Food (album)}}
{{Self-published|date=April 2021}}
{{Infobox organization
| name                = Slow Food
| image               = SlowFood.png
| size                = 200px
| alt                 = The Slow Food logo: a red snail with the text "Slow Food" below in black characters
| formation           = {{start date and age|1986}}
| headquarters        = [[Bra, Italy|Bra]], Italy
| membership          = 68,780<ref>{{Cite web|title=Transparency Register - Search the register|url=https://ec.europa.eu/transparencyregister/public/consultation/displaylobbyist.do?id=01936914624-97|access-date=2021-04-27|website=ec.europa.eu}}</ref>
| membership_year     = 2021
| leader_title        = President
| leader_name         = Carlo Petrini
| website             = {{URL|fondazioneslowfood.com}}
}}
{{Anti-consumerism|Theories}}

'''Slow Food''' is an organization that promotes [[local food]] and traditional cooking. It was founded by [[Carlo Petrini]] in Italy in 1986 and has since spread worldwide. Promoted as an alternative to [[fast food]], it strives to preserve traditional and regional [[cuisine]] and encourages farming of [[plant]]s, [[seed]]s, and livestock characteristic of the local [[ecosystem]]. It promotes local [[Small business|small businesses]] and [[Sustainability|sustainable]] foods. It also focuses on food quality, rather than quantity.<ref>{{Cite web|url=https://www.slowfood.com/eat-less-meat-of-better-quality-dont-do-it-with-sadness-do-it-with-joy/|title=Eat less meat, of better quality: don't do it with sadness. Do it with joy!|first=Eleonora|last=Giannini|date=August 26, 2019}}</ref> It was the first established part of the broader [[Slow movement (culture)|slow movement]]. It speaks out against [[overproduction]] and [[food waste]].<ref>{{Cite web|title=Food waste - Themes|url=https://www.slowfood.com/what-we-do/themes/food-waste/|access-date=2021-04-27|website=Slow Food International|language=en-US}}</ref> It sees [[globalization]] as a process in which small and local farmers and food producers should be simultaneously protected from and included in the global [[food system]].<ref>{{Cite web|url=https://www.researchgate.net/publication/318453844|title=Slow Food movement}}</ref><ref>{{Cite web|title=Fair Trade - How We Work|url=https://www.fondazioneslowfood.com/en/how-we-work/fair-trade/|access-date=2021-04-27|website=Slow Food Foundation|language=en-US}}</ref>

==Organization==
{{More citations needed section|date=February 2021}}
[[Image:SlowFoodThera06676.JPG|right|thumb|A restaurant placard, [[Santorini]], Greece]]
Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986<ref>{{cite web | url=https://www.slowfood.com/about-us/our-history/ | title=Slow Food History: 1986 | publisher=Slow Food | access-date=2007-03-04}}</ref> to resist the opening of a [[McDonald's]] near the [[Spanish Steps]] in Rome.<ref name=petrini>Carlo Petrini, William McCuaig (trans.), Alice Waters (foreword). (2003) [https://www.questia.com/read/122507712/slow-food-the-case-for-taste ''Slow Food: The Case for Taste''] {{Webarchive|url=https://web.archive.org/web/20170708191623/https://www.questia.com/read/122507712/slow-food-the-case-for-taste |date=2017-07-08 }} New York: Columbia University Press. p.&nbsp;ix.</ref> In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France, by delegates from 15 countries.<ref>{{cite web | url=http://www.slowfood.com/about_us/eng/history.lasso?id=3E6E345B167021B29AsKl3066157 | title=Slow Food History: 1989 | publisher=Slow Food | access-date=2013-03-24}}</ref><ref>{{Cite journal |last1=H. Jung |first1=Timothy |last2=M. Ineson |first2=Elizabeth |last3=Miller |first3=Amanda |date=2014-09-30 |title=The Slow Food Movement and sustainable tourism development: a case study of Mold, Wales |url=https://www.emerald.com/insight/content/doi/10.1108/IJCTHR-01-2014-0001/full/html |journal=International Journal of Culture, Tourism and Hospitality Research |language=en |volume=8 |issue=4 |pages=432–445 |doi=10.1108/IJCTHR-01-2014-0001 |issn=1750-6182|url-access=subscription }}</ref>

At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely, this means an opposition to [[fast food]] and industrial food production.<ref name="Anthro 2004 p170">{{cite journal | last = Meneley | first = Anne | title =Extra Virgin Olive Oil and Slow Food | journal=Anthropologica | volume= 6 | issue= 2 | pages= 170–172 | publisher= Canadian Anthropology Society | year= 2004 | url=https://books.google.com/books?id=NieEnuWegkoC&q=slow+food&pg=PA171 | access-date= 2013-05-07 | doi=10.2307/25606192| jstor= 25606192 | url-access= subscription }}</ref>

The Slow Food organisation has expanded to include over 100,000 members, with branches in over 150 countries.<ref name="slowfood.com">{{Cite web |title=Slow Food International |url=https://www.slowfood.com/ |access-date=2022-11-09 |website=Slow Food International |language=en-US}}</ref> Over 1,300 local ''convivia'' chapters exist. About 360 convivia in Italy—to which the name ''condotta'' (singular) / ''condotte'' (plural) applies—are composed of 35,000 members, along with 450 other regional chapters around the world. The organisational structure is decentralised: each convivium has a leader who is responsible for promoting local artisans, local farmers, and local flavors through regional events such as ''Taste Workshops'', [[Wine tasting|wine tastings]], and [[Farmers' market|farmers' markets]].

Offices have been opened in [[Switzerland]] (1995), [[Germany]] (1998), [[New York City]] (2000), [[France]] (2003), [[Japan]] (2005), the [[United Kingdom]], and [[Chile]]. Global headquarters are located in [[Bra (CN)|Bra]], near [[Turin]], Italy. Numerous publications are put out by the organisation, in several languages around the world. Recent efforts at publicity include the world's largest food and wine fair, the [[Terra Madre Salone del Gusto|Salone del Gusto]] in Turin, a biennial cheese fair in Bra called Cheese, the [[Genoa]]n fish festival called SlowFish, and Turin's [[Terra Madre]] ("Mother Earth") world meeting of food communities.

In 2004, Slow Food opened a [[University of Gastronomic Sciences]]<ref>{{cite web | url=http://www.unisg.it/eng/index.php | title=University of Gastronomic Science | access-date=2007-03-04
|archive-url = https://web.archive.org/web/20070228154409/http://www.unisg.it/eng/index.php <!-- Bot retrieved archive --> |archive-date = 2007-02-28}}</ref> at [[Pollenzo]], in [[Piedmont]], and [[Colorno]], in [[Emilia-Romagna]], Italy. The Colorno branch has since been closed and transferred to Pollenzo. Carlo Petrini and [[Massimo Montanari]] are the leading figures in the creation of the university, whose goal is to promote awareness of good food and [[nutrition]].

===Objectives===
[[File:Wir haben es satt 2013 demo 19.01.2013 14-40-39.jpg|thumb|Slow Food Germany is among the organisers of the yearly demonstrations under the banner ''[[We are fed up|We are fed up!]]'' in Berlin.<ref>{{Cite web|url=http://www.wir-haben-es-satt.de/start/netzwerk/traegerinnen/|archive-url=https://web.archive.org/web/20160708061848/http://www.wir-haben-es-satt.de/start/netzwerk/traegerinnen/|title=Official Website of the organisation that organise the demonstrations|archive-date=July 8, 2016}}</ref>]]
Slow Food incorporates a series of objectives within its mission, including:

* developing an "[[Ark of Taste]]"<ref name="Anthro 2004 p170" /> for each [[ecoregion]], where local culinary traditions and foods are celebrated
* creating "Praesidia" grassroots organizations to promote slow foods to the public<ref name="Anthro 2004 p170" />
* forming and sustaining [[Seedbank|seed banks]] to preserve [[Heirloom plant|heirloom varieties]] in cooperation with local food systems
* preserving and promoting local and traditional food products, along with their lore and preparation
* organizing small-scale processing (including facilities for slaughtering and short run products)
* organizing celebrations of local cuisine within regions (for example, the [[Feast of Fields]] held in some cities in [[Canada]])
* promoting "taste education"
* educating consumers about the risks of [[fast food]]
* educating citizens about the drawbacks of commercial [[agribusiness]] and [[factory farm]]s
* educating citizens about the risks of [[monoculture]] and reliance on too few [[genome]]s or varieties
* developing various political programmes to preserve [[family farm]]s
* lobbying for the inclusion of [[organic farm]]ing concerns within [[agricultural policy]]
* lobbying against government funding of [[genetic engineering]]
* lobbying against the use of [[pesticide]]s
* teaching [[gardening]] skills to [[student]]s and [[prison]]ers
* encouraging [[Moral purchasing|ethical buying]] in local marketplaces

Founder and president Carlo Petrini believes that "everyone has the right to good, clean, and fair food":<ref>Andrews, Geoff. ''The Slow Food Story''. Montreal: McGill-Queen's University Press, 2008.</ref> ''good'', meaning a high quality product with a flavorful taste; ''clean'', meaning the [[Natural food|naturalness]] in the way the product was produced and transported; ''fair'', meaning adequate pricing and treatment for both the consumers and producers.

==Events==
{{anchor|Slow Food Nation}}

===Slow Food Nation===

Slow Food Nation was an event organized by [[Slow Food USA]], which celebrates [[slow food|slow]] and [[sustainable agriculture|sustainable]] foods. Slow Food Nation attracted an estimated audience of more than 50,000 people.<ref name="nyt">{{cite news|url=https://www.nytimes.com/2008/07/23/dining/23slow.html?_r=1&ei=5087&em=&en=5101c243fd80d293&ex=1216958400&pagewanted=all&oref=slogin|title=Slow Food Savors Its Big Moment |last=Severson|first=Kim|date=July 23, 2008|work=[[The New York Times]]|access-date=2008-08-30}}</ref><ref name="sfgate.com">{{cite news|url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/29/BACF12LHMU.DTL|title=Crowds look, learn and taste as Slow Food Nation opens|date=August 30, 2008 |newspaper=[[San Francisco Chronicle]]|access-date=2008-08-30}}</ref> Held over the [[Labor Day]] weekend from August 29 to September 1, 2008, the majority of the event took place in either [[San Francisco]]'s [[Civic Center, San Francisco, California|Civic Center]] and [[Fort Mason Center]]. Slow Food Nation's founder is influential [[chef]] and author [[Alice Waters]]. In addition to a specially-created "[[victory garden]]" in front of [[San Francisco City Hall]], a marketplace, tastings,<ref>{{Cite web|url=http://gayeton.com/gayeton_photowork.html|archive-url=https://web.archive.org/web/20081029210530/http://gayeton.com/gayeton_photowork.html|title=photo exhibits|archive-date=October 29, 2008}}</ref> and other events, Slow Food Nation featured panels led by food scholars such as [[Michael Pollan]] and [[Eric Schlosser]], as well as the founder of Slow Food, [[Carlo Petrini]].<ref name="post">{{cite news|url=https://www.washingtonpost.com/wp-dyn/content/article/2008/08/29/AR2008082903447.html|title=As Food Becomes a Cause, Meeting Puts Issues on the Table|last=Black|first=Jane|date=August 30, 2008|newspaper=[[The Washington Post]]|access-date=2008-08-30}}</ref>

==National movements==

===United States===
[[Image:SlowFoodVictoryGarden.jpg|right|thumb|Victory Garden at [[San Francisco]] [[Civic Center]] Plaza]]

In 2008, Slow Food USA hosted its largest gathering to date dubbed Slow Food Nation in [[San Francisco]].<ref name=nyt1>{{cite news |first= Kim|last= Severson|title=Slow Food Savors Its Big Moment  |url=https://www.nytimes.com/2008/07/23/dining/23slow.html?ei=5087&em=&en=5101c243fd80d293&ex=1216958400&pagewanted=all |work=[[The New York Times]] |date=July 23, 2008 |access-date=2008-07-23 }}</ref> The event reconvened in 2017 as Slow Food Nations, the stateside equivalent to [[Terra Madre Salone del Gusto]], and was held in [[Denver]], Colorado. The event is scheduled to continue in 2018.<ref>{{Cite web|url=https://slowfoodnations.org/|title=Slow Food Nations {{!}} Food Festival in Denver, CO|website=Slow Food Nations|language=en-US|access-date=2018-03-27}}</ref><ref name="sfgate.com"/><ref name="post"/><ref>{{Cite web|url=https://slowfoodusa.org/gatherings/slow-food-nations/|title=Slow Food Nations • Slow Food USA|website=Slow Food USA|date=20 February 2019 }}</ref>

{{As of|2013}}, Slow Food USA has a membership of roughly 12,000, down from over 30,000 in 2008.{{citation needed|date=October 2014}} In 2011, the organization was forced to make a series of staff layoffs and reductions and had faced a significant reduction in their income from wealthy supporters. This was partly attributed to the economic recession, but also to disagreements within the movement and a loss of several key personalities.<ref>{{cite news|author=John Birdsall|title=Cheap Drama at Slow Food |url=http://www.chow.com/food-news/101027/slow-food-usa/ |publisher=Chow.com |date=December 14, 2011|access-date=2014-10-13 }}</ref>

As of 2024, Slow Food USA has 200 chapters,<ref>{{cite web |url=http://www.slowfoodusa.org/local-chapters |title=Slow Food USA {{!}} Local Chapters |website=www.slowfoodusa.org |url-status=dead |archive-url=https://web.archive.org/web/20130906052933/http://www.slowfoodusa.org/local-chapters |archive-date=2013-09-06}}</ref> down from 225 chapters in 2011.<ref name="sfusa">{{cite web | title=Slow Food USA | access-date=December 5, 2011 | url=http://www.slowfoodusa.org}}</ref>  These are locally based and governed 501(c)3 non-profit organizations that hold events and education outreach programs that benefit their communities while carrying out the message of the slow food movement and advancing the local environmental movement. The movement also encourages the creation of urban gardens.<ref>{{cite news | url=http://www.slowfooddetroit.org/articles6.html | title=Urban Gardens are Detroit's Hope | publisher=Slow Food Detroit | access-date=2012-11-20}}</ref>

Beyond the chapters established within the cities in the United States, a number of universities are becoming recognised by Slow Food USA, including the University of Wisconsin-Madison. Slow Food-University of Wisconsin has five projects that are dedicated to the movement's efforts, including a Family Dinner Night, weekly café, and a Farm to University scheme. From then, 46 Slow Food chapters have been established on campuses of higher education.<ref>{{cite web | url=http://www.slowfoodusa.org/index.php/programs/sf_campus_detail/slow_food_on_campus_chapters/ | title=Slow Food on Campus | publisher=Slow Food USA | access-date=2011-12-12}}</ref>

Notable members include [[Alice Waters]], [[Eric Schlosser]], [[Pamela Sheldon Johns]], Fabrizio Facchini and [[Michael Pollan]]. As of 2021, the executive director is Anna Mulé.<ref>{{Cite web|url=https://slowfoodusa.org/about/team/|title=The team |date=30 May 2018 | publisher=Slow Food USA | access-date=2021-03-12}}</ref>

In October 2014, the organization formed an initial 15-month partnership with fast-food chain [[Chipotle Mexican Grill]], which had the company funding $500,000 toward Slow Food USA's National School Garden Program; 100 [[School garden|school gardens]] in different cities across the US would be funded in an effort to teach children where food comes from and how food is grown.<ref>Paolo Lucchesi (October 9, 2014) [http://insidescoopsf.sfgate.com/blog/2014/10/09/why-is-slow-food-usa-partnering-with-chipotle/ "Why is Slow Food USA partnering with Chipotle?"], SF Gate blog. Retrieved 2017-03-13.</ref>

===United Kingdom===
Slow Food UK works to raise strategic awareness about [[Sustainable agriculture|sustainability]] and social justice issues surrounding food and farming in Britain. In 2014, Slow Food UK devolved into Slow Food England, Slow Food Scotland, Slow Food Cymru, and Slow Food Northern Ireland. Slow Food UK as an entity provides administrative support to those nations and local groups, and the Slow Food UK Board is now made up of directors from the nations (Shane Holland, Chair & Director for England; John Cooke, Director for Scotland; Illtud Dunsford, Director for Wales; and Paula McIntyre, Director for Slow Food Northern Ireland).  The numerous local groups are led by Slow Food members, who take significant grassroots action in their local communities. The many notable Slow Food UK members and supporters include [[Raymond Blanc]] and [[Jamie Oliver]].{{Citation needed|date=February 2021}}

Some of the local groups are very large, such as Slow Food London, and run programmes such as the Slow Food Global Schools Twinning Programme, which are more akin to the work of a national office. Slow Food London is also the major campaigning Slow Food body within the UK, responding to every local, national, and European consultation on food, [[Fishery|fisheries]], and agriculture, and has even been a co-signatory in judicial review against the UK government in regards to food and farming, retaining a leading firm of solicitors ''pro bono'' on an ongoing basis.{{Citation needed|date=February 2021}}

Besides running national education programmes, such as Slow Food Kids, and Slow Food on Campus, Slow Food UK National Office co-ordinates fights to preserve British culinary heritage through the Chef Alliance and Forgotten Foods programmes (UK Ark of Taste).<ref>{{cite news|work=The Ecologist |date=June 1, 2013 |url=http://www.theecologist.org/green_green_living/1946678/eat_it_or_lose_it_promoting_and_preserving_real_british_food.html |title=Eat it or Lose it: promoting and preserving real British food |author=Cat Gazzoli |access-date=2016-01-25 }}</ref> The Chef Alliance is a network of chefs committed to protecting Britain's edible biodiversity by cooking with Forgotten Foods, or foods that are produced on a very small scale and are being lost due to commercial varieties overtaking the market.<ref>{{Cite web |date=2013-06-03 |title=Goosnagh cake, sea lavender honey, medlar butter - forgotten foods |url=https://www.independent.co.uk/life-style/food-and-drink/features/goosnagh-cake-sea-lavender-honey-medlar-butter-forgotten-foods-making-a-comeback-8638530.html |access-date=2022-11-09 |website=The Independent |language=en}}</ref> The Forgotten Foods programme is part of the Slow Food International [[Ark of Taste]]. In 2014, the Chef Alliance had over 100 members, and now over 150 Forgotten Foods are recognized.{{Citation needed|date=February 2021}}

===Australia===
The Australian slow food movement aims to increase community awareness of the value from farm to market of good, clean, local food.<ref>{{cite web | url=http://slowfoodaustralia.com.au/ | title=Slow Food Australia | access-date=2011-01-15}}</ref> A campaign is being mounted{{when|date=May 2023}} to have included in Slow Food International's [[Ark of Taste]] (nationally nominated threatened produce and food products) the following Australian foods: [[Kangaroo Island]]'s Ligurian bee honey, the Queensland-native [[bunya nut]], bull-boar sausage from Victoria, and Tasmanian leatherwood honey.<ref>{{cite news | url=http://www.smh.com.au/news/entertainment/good-living/letting-a-golden-opportunity-slip-by/2009/08/03/1249152552448.html | title=Letting a Golden Opportunity Slip By | newspaper=[[Sydney Morning Herald]] | date=3 August 2009}}</ref>

===The Netherlands===
In the Netherlands especially the [[:nl:Slow Food Youth Network (SFYN)|Slow Food Youth Network (SFYN)]] is very active. SFYN is a worldwide network of young people creating a better future through food. SFYN believes that they, as young people, must play an important role in the future of food production and consumption. That is why they bring young consumers, producers, farmers, chefs and students closer together. In the Netherlands they do this through eat-ins, tastings, events such as World Disco Soup Day, the talkshow Als Warme Broodjes, campaigns such as food education and projects such as the SFYN Academy.{{Citation needed|date=February 2021}}

===Latvia===
In 2005, British-born Latvian chef [[Mārtiņš Rītiņš]] became the president of the newly-founded Latvian Slow Food Association, which has been organizing slow food festivals in cities across Latvia with cooking demonstrations by Rītiņš and other chefs, tastings by local organic producers and cultural handicrafts (such as fine silver [[jewellery]], [[beeswax]] [[candles]], leather books, [[pottery]] and [[hemp]] clothing) by local [[artisan]]s.<ref>{{cite book |last=Keahey |first=Jennifer |title=Decolonizing Development: Food, Heritage and Trade in Post-Authoritarian Environments |url=https://books.google.com/books?id=D8nhEAAAQBAJ&pg=PA99 |publisher=[[Bristol University Press]] |year=2023 |page=39 |isbn=978-1529224368}}</ref>

==Wine==
In 2010, Slow Food International began its independent Slow Wine project with the release of a wine guide.<ref>{{cite news | first=Maggie| last=Rosen| url=http://www.decanter.com/news/wine-news/503946/slow-food-launches-new-wine-guide| title=Slow Food launches new wine guide| publisher=Decanter.com| date=2010-10-20| access-date=2013-02-18}}</ref> Prior to 2010, Slow Food Worked with publisher [[Gambero Rosso]] to release a guide.<ref>{{cite news|url=http://charlesscicolone.wordpress.com/2012/02/20/slow-wine-a-new-italian-wine-guide-that-looks-beyond-the-glass/| title=Slow Wine – A New Italian Wine Guide that Looks Beyond the Glass!| publisher=Charles Scicolone on Wine| date=2012-02-20| access-date=2013-02-18}}</ref> The first edition of Slow Food's first solo effort was released in 1993, with the title "Slow Food guide to the wines of the world", translated into five languages and sold in more than 50,000 copies.<ref>Slow Food: The Case for Taste (Arts & Traditions of the Table: Perspectives on Culinary History), Columbia University Press, April 2003, {{ISBN|0-231-12844-4}}</ref> The guide was an attempt to review not only the wines, but also the wineries and the people behind the bottle.<ref>{{cite news | first=Susannah| last=Chen| url=http://www.yumsugar.com/Slow-Food-International-Launches-Slow-Wine-2011-Wine-Guide-Book-11551707| archive-url=https://web.archive.org/web/20101024200844/http://www.yumsugar.com/Slow-Food-International-Launches-Slow-Wine-2011-Wine-Guide-Book-11551707| url-status=usurped| archive-date=October 24, 2010| title=Slow Food's Wine Guide Highlights Sustainable Vintners| publisher=Pop Sugar| date=2010-10-21| access-date=2013-02-18}}</ref> Two editions of the guide have been published, also available in English.<ref>{{cite news | first=Jason| last=Wilson| url=https://www.washingtonpost.com/lifestyle/food/the-slow-wine-way/2012/12/21/095bb416-4944-11e2-b6f0-e851e741d196_story.html | archive-url=https://web.archive.org/web/20121230114257/http://articles.washingtonpost.com/2012-12-24/lifestyle/36016528_1_italian-wines-wine-advocate-wine-spectator | url-status=live | archive-date=2012-12-30 | title=The 'Slow Wine' way| newspaper=The Washington Post| date=2012-12-24| access-date=2013-02-18}}</ref>

== Eco-gastronomy ==
Eco-gastronomy encompasses the Slow Food movement within a broader context. Eco-gastronomy is concerned with environmental sensitivity, biodiversity, and sustainable agriculture. In relation to the Slow Food movement, gastronomic knowledge is closely related to distinct biodiversity within different cultures around the world. Utilizing this knowledge allows for it to be used and defended.<ref>{{Cite web|title=La nostra storia - Slow Food - Buono, Pulito e Giusto.|url=https://www.slowfood.it/chi-siamo/storia/|access-date=2021-12-21|website=Slow Food|language=it-IT}}</ref>

In 2000, the Slow Food Presidia project was launched. The goal of the project was to protect and relaunch local and traditional agriculture at risk of extinction. Today, Slow Food Presidia includes communities that are committed to passing on traditional production techniques and crafts as well as preserving native food and livestock breeds.<ref>{{Cite web|title=Slow Food Presidia - What We Do|url=https://www.fondazioneslowfood.com/en/what-we-do/slow-food-presidia/|access-date=2021-12-21|website=Slow Food Foundation|language=en-US}}</ref> Each Presidium represents a community of producers inspired by the slow food philosophy, a traditional food product, a place, and cultural heritage and a legacy of knowledge. The Presidia Project represents a shift from cataloging information to implementing the knowledge through the direct involvement of food producers.<ref>{{Cite web|title=The project - Slow Food Presidia|url=https://www.fondazioneslowfood.com/en/what-we-do/slow-food-presidia/the-project/|access-date=2021-12-21|website=Slow Food Foundation|language=en-US}}</ref>

==Criticisms==
Slow Food's aims have been compared to the [[Arts and Crafts movement]]'s response to 19th-century industrialisation.<ref name="Anthro 2004 p170" /> Some of the criticisms aimed at the movement are [[Socioeconomic status|socioeconomic]]. For example, without significantly altering the working day of the masses, slow food preparation can be an additional burden to whoever prepares food.<ref name="Anthro 2004 p170" /> In contrast, the more affluent society can afford the time and expense of developing "taste", "knowledge", and "discernment". Slow Food's stated aim of preserving itself from the "contagion of the multitude" can be seen as [[Elitism|elitist]] by those that consume fast food or are not part of the movement.<ref name="Anthro 2004 p170"/> In 1989, Petrini visited [[Venezuela]] and began to recognize the socioeconomic barriers that many faced with regard to the slow food movement. To address this, he adjusted the slow food agenda to include an alternative food approach that favored healthy, local, community-based food consumption and production.<ref>{{Cite book|title=Food Justice|last1=Gottlieb|first1=Robert|last2=Joshi|first2=Anupama|publisher=The MIT Press|year=2010|isbn=9780262518666|location=Cambridge, Massachusetts|pages=177, 178}}</ref> While this made the slow food movement more accessible for many, it did not eliminate all of the socioeconomic barriers faced within the movement.{{Citation needed|date=February 2021}}

==See also==
{{Portal|Food}}
{{Div col|colwidth=22em}}
* [[Agroecology]]
* [[Alternative purchase network]]
* [[Artisanal food]]
* [[Cittaslow]]
* [[Circular agriculture]]
* [[Declaration for Healthy Food and Agriculture]]
* [[Factory farming divestment]]
* [[Fair trade]]
* [[Food vs. feed]]
* [[Good Food March]]
* [[Meat price]]
* [[Market garden]]ing
* [[Low carbon diet]]
* [[Organic food culture]]
* [[Peasant foods]]
* [[Retail concentration]]
* [[Short food supply chains]]<ref>{{Cite web|url=https://www.slowfood.com/sloweurope/wp-content/uploads/ING-food-sust.pdf|title=Slow Food's Contribution to the Debate on the Sustainability of the Food System}}</ref>
{{div col end}}

==References==
{{commons category}}
{{Reflist|30em}}

==Further reading==
{{refbegin}}
* {{cite web | url=http://blog.oup.com/2006/11/oxford_companio6/ | title=Oxford Companion to Food, Slow Food an Excerpt | publisher=Oxford University Press | work=Oxford Companion to Food | date=2 November 2006 | access-date=2007-03-04}}
* {{cite book |last1=Andrews |first1=Geoff |title=The Slow Food Story: Politics and Pleasure |date=2008 |publisher=[[Pluto Press]] |location=London |isbn=9780745327440}}
* {{cite book |last1=Petrini |first1=Carlo |title=Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair |date=2013 |publisher=Rizzoli Ex Libris |location=New York |isbn=978-0-8478-4146-2}}
* {{cite book |last1=Petrini |first1=Carlo |last2=Padovani |first2=Gigi |title=Slow Food Revolution: A New Culture for Eating and Living |date=2006 |publisher=[[Rizzoli International Publications]] |isbn=978-0847828739}}
* {{cite book |last1=Weaver |first1=Jim |title=Locavore Adventures One Chef's Slow Food Journey |date=2012 |publisher=[[Rutgers University Press]] |location=New Jersey |isbn=9780813551708}}
{{refend}}

{{Environmental humanities}}
{{Authority control}}

[[Category:Slow Food| ]]
[[Category:Organizations established in 1986]]
[[Category:1986 establishments in Italy]]
[[Category:1986 neologisms]]
[[Category:Italian inventions]]
[[Category:Food politics]]
[[Category:Slow movement]]
[[Category:Culinary professional associations]]