Slow Food is the antithesis of fast food. Proponents of the slow food movement believe food should be grown and bought locally, prepared with care and consumed with appreciation. In a world where we can get cheap, processed food and gobble it down without even leaving our cars, slow food seems like a throwback to a different era.
The Slow Food movement aims to preserve biodiversity. Many others believe that the globalization and industrialization of food has resulted in standardizing taste and is destroying many food flavours and varieties. Fast food always tastes the same, no matter where you buy it. Would you travel all the way to Italy to eat at Burger King? If you did, Slow Food activists would insist you’re missing out on local, seasonal food as well as disrespecting the area’s culinary traditions.
Another priority of the Slow Food movement is furthering the relationship between what they call food “producers” and “co-producers.” Changing the name from “consumer” to “co-producer” links the farmer and the buyer, and makes a passive role more active. Co-producers are encouraged to get to know and support their local farmers, cheese makers, winemakers -anyone who provides them with their locally grown cuisine. Slow Food also works with other organizations to establish seed banks, ensuring the thousands of varieties of plants around the world won’t die out due to globalization, disease or disaster.
All in all, in contrast to fast food, the slow food movement promotes healthy, clean and fair food and food that shouldn’t just be eaten as fuel but as something to cherish. Traditional recipes, food books and our Grandmothers, all contribute to the propagation of the slow food movement.
From a global perspective slow food not only encourages traditional cuisines but also works on maintaining a sustainable livelihood for those helping us in the process.

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