Slow Food: What, Why, and to Where?

Abstract

The “Slow Food Movement” erupted out of Italy during the last decade. The meaning of the phrase “Slow Food” seems obvious and transparent and has been used indiscriminately, leading to confusion about the “official” organization and its goals. Slow Food, the organization, is dedicated to the promotion of local, sustainable foodways, whether the elements are endangered farm breeds and cultigens, particular farm products, regional food specialties, or restaurants which support local producers. This paper will discuss the Slow Food agendas and goals, organizational structure, and the food and biodiversity preservation projects “Ark of Taste” and Presidia, as well as the newer, US and Italy-based food education program.