The “fast” life undoubtedly evokes in our society a sense of anxiety and unrest. Relentlessly ingrained in us is the mindset that a “fast” life creates the framework for optimizing exposure to all that life has to offer. In reality, no matter how quickly one is able to accomplish or experience something, it is invariably at the expense of their health, happiness, or even a relationship. Today, people are almost too willing to neglect personal well-being in favor of completing the day’s to-do-list. More and more the concept of slowing down and reconnecting with the body, mind, and soul is thrown to the wayside, regardless of the rewards that one will indisputably reap from doing so. There is hope, however, as people around the world are fighting for their happiness and well-being by raising awareness and adopting a more holistic mindset with the help of one of many international grass roots movements aimed at improving the world at large—the Slow Food Movement. The Slow Food Movement embodies the essence of a slower lifestyle by promoting the healthy life choice of slowing down and enjoying a well-prepared, wholesome meal that will benefit not only the consumer, but also the local producer and the environment.
Slow Food Movement History
Carlo Petrini3
The movement emerged in 1986 when founder Carlo Petrini took it upon himself to respond to the implications of a burgeoning globalized food industry.1 As a born revolutionary and food enthusiast, Petrini felt compelled to protect his fellow gourmets as well as traditional cuisines around the world after two “tipping point” incidents: 1) the opening of a McDonald’s in the Piazza di Spagna in Rome; and 2) the “cheap wine disaster” in which nineteen people died from the consumption of industrial alcohol-adulterated wine.2 In light of the grave outcomes, Petrini and his colleagues identified immediately the potential to expand upon their frequenting of local trattorias and pubs on a global level. The pioneering of the slow food concept has since mobilized an impressive grassroots community and undoubtedly undermines the unrelenting globalization of traditional cuisines.
The post World War II economic boom dramatically increased the diversity of food palates seen in households across the globe.4 However, the charm and community-building of local food markets and local food options were insidiously eclipsed by the perceived efficiency and convenience of large-scale agriculture and the concept of fast food. People no longer used local grocers and pubs as unofficial forums to learn about and stay connected with the source and production processes of their foods. Instead, the slow, detailed attention paid to traditional cuisine was quickly replaced by a wave of homogenization in which rarities as well as oddities were relentlessly forgotten. The Slow Food Manifesto was declared on 10 December 1998 and what began as a movement imbued with gastronomical influences transformed into one that directly affects the agricultural, political and environmental arenas of the world with the steadfast objective to promote a cleaner, healthier and equitable lifestyle on all fronts.5
https://web.archive.org/web/20160404105015if_/http://www.youtube.com/embed/p1LwnTRtufs 6
Food Homogenization
The exchange of food between developed and undeveloped countries proves to be largely inequitable. The cheap exports from undeveloped to developed nations, and conversely the expensive imports from developed to undeveloped nations have entrenched a most tenuous food supply chain.7 The International Trade Policy further influences food trade as exemplified in Mexico, where importing corn from the United States is more cost efficient than raising corn for domestic consumption.8 Even worse, today’s ag-industry relies heavily upon raising a handful of crops that are durable and resilient to harsh and unexpected environmental conditions as well as being able to travel long distances, which leads to huge decreases in the biodiversity of our foods. Ninety-five percent of the world’s nutrition comes from thirty plants while the number of plant species that have disappeared within the past century is in the order of 250,000.9
Food Sovereignty and Sustainability
In order to lessen the effects of homogenization, priority must be given to food sovereignty, which emphasizes the absolute need for a more locally oriented food market.10 Food sovereignty effectively addresses issues surrounding “food security, economic independence, and cultural preservation” and can be achieved through sustainable, small-scale agricultural practices.11 Smaller, local farms are better able to manage and control their land use, as they force producers to consider the delicate interactions between production operations and the surrounding agro-eco environment—fostering sustainable, closed-loop systems.
Slow Food and Policy
The Slow Food Common Agricultural Policy (CAP) has enumerated a list of strategies toward improving the European Union’s agrifood system to be more sustainable and locally based.12 Farmers are incentivized to protect and preserve local farmers’ markets, promoting producer-consumer relationships and information transfers. Slow Food seeks to disseminate the most current information regarding food and the environment by rewarding farmers who reach out to the public through educational programs and workshops.13
CAP aims to revive and promote the appeal of the agricultural industry in order to encourage younger generations to farm. The majority of today’s farmers are over sixty-five years old, with only 7% of farmers being under the age of thirty-five.14 Through CAP young people are connected with farmers and others involved with food production in order to create a platform for discussion and exchange of ideas and knowledge. Furthermore, Slow Food uses CAP as an instrument to make less stringent the bureaucracies of new start-up businesses—encouraging small agribusiness ventures to be carried out. CAP also aims to establish security within the profession through desirable incomes and subsidies for “technical assistance on agroecological methods [and] business management.”15
Linking Producer and Consumer
The Slow Food movement pushes for local food economies that directly connect the producer and consumer. Petrini uses the term “co-producer” in place of “consumer” because he believes that being knowledgeable about the food we eat and being active in the local food economy is yet another integral step in the production process.16 Slow Food has been successful in linking producers and consumers through the organization of food fairs and farmers’ markets.17 These convivial and enchanting food festivals connect people from all walks of life and are a central hub for which food is deliberated and education about taste prevails. In actively supporting local agriculture, producers and co-producers are able to maintain a trusting and well-informed relationship that in turn creates a positive feedback loop. All in all, the Slow Food mission to divert attention from the main stream, fast-paced life and to promote high-quality, healthy, and equitable foods will only continue to improve humanity and societal livability.
