Slow Food Movement

Indiana University Southeast

Lauren Kovacs

The Slow Food International organization stems from Carlo Petrini, the 1989 Italian

founder and current president of the Slow Food Movement (Tencati & Zsolnai, 2012, p. 348;

Bobb, 2013). Although the idea of enjoying food and preserving food culture started at a

grassroots level, it has expanded into an international organization founded in grassroots

activism yet supported globally. As Lawrence Osborne said, “It’s revolution with a spatula”

(2001). Every individual who has an interest can get involved in this movement. The idea is

more than just food; “ We need to recognize that food is more than simply a commodity, and its

production and consumption are strongly related to natural, social, historical, political,

institutional, and personal issues” (Tencati & Zsolnai, 2012. p.346). With this in mind, Slow

Food embodies the idea that personal is political consisting of a bureaucratic organization with

an overarching multifaceted scope of “people, planet and plate” (3P’s) (Tencati & Zsolnai. 2012.

p. 348).

To begin with, there is the mainstay of the movement called “Convivium/ Convivia”

made up of at least twenty members (Slow Food International Statute, p. 12-13). These are the

grassroots groups who pay membership fees and hold local activities. They support the

international movement in philosophy and action, upheld by strict policies which are monitored

by the international organization. They are required to turn in financial statements, and meet at

least three times per year (Slow Food International Statute, p. 14). They are also very democratic

in their practice electing a leader by majority vote and having that ratified by the

“National/Regional Board of Directors” (Slow Food International Statute, p. 15). Their duties

consist of spreading the ideology of Slow Food, recruiting new members, fostering connections

between local food communities/personnel, encouraging cooperation between different

organizations for the purpose of preservation of the environment and biodiversity, raising money

to promote “educational projects” and keeping in contact with other Slow Food Convivia (Slow

Food International Statute, p. 13). In fact, each Convivium is responsible for linking to the Slow

Food International website (Slow Food International Statute, 17). “Currently, there are 100,000

members in 153 countries” (Slow Food How We Operate). These grassroots members have

helped to connect “2,000 food communities in the Terra Madre network” (Slow Food How We

Operate). The Terra Madre was formed by Slow Food in 2004 in the form of a meeting that

brought small famers, producers, cooks, academics, consumers, non-government organizations

and youth together to discuss improvements to the food process (3P’s) which ultimately utilizes

the idea of best practice when everyone’s opinion is shared (How We Operate/ABC of Slow

Food).

The next level is “National, regional, macro-regional branches or other recognized

organizational structures” (Slow Food International Statute, p. 5). There are 7 countries that have

national branches; Italy, Switzerland, Germany, USA, UK, Japan and the Netherlands (Slow

Food How We Operate). The responsibilities at this level are to oversee activities in a particular

country by the following means: building relationships between the grassroots Covinium and the

Association, creating national campaigns with the goal of promoting Slow Food philosophies

and political demands specific to that country, and taking a direct action role in “…contributing

ideas…in the international Association’s decision-making processes” (Slow Food International

Statute, p. 10). The National Association regulates the Convinium (membership, finances,

educational/philosophical updates), yet it too is regulated by the Association. These regulations

are updated annually (Slow Food International Statute, p. 11). Should there be an issue with a

Convinia, such as acting against the philosophies of Slow Food, the National Association can

terminate it (Slow Food International Statute, p. 11).

Internationally you have “the Association” located in Bra, Italy (Slow Food International

Statute, p. 1-4). Within the Association, there are two branches; Congress and the Governing

Board. “The Congress is Slow Food’s highest deliberative body and is held every four years…”

Slow Food International Statute, p. 5). The responsibilities of the Congress are as follows:

updating the Associations “policy and program of activities,” review the “social report,” elect

governing bodies, Board of Auditors, Board of Appeals, and if necessary update the Statue,

headquarters of end the Association itself (Slow Food International Statute, p. 5). The Governing

board is further divided comprised of the following: President, Executive Committee, Council

and General Secretary (Slow Food International Statute, p. 4-5). Each position is held for four

years or in the case of a new election (Slow Food International Statute, p. 6). “The President is

the general legal representative for Slow Food in court and in dealings with third parties” (Slow

Food International Statute, p. 6). “The Executive Committee is the operational body that

implements the decision of the Council and is invested with the widest powers for the ordinary

and extraordinary management of the Association” (Slow Food International Statute, p. 7). They

have the duties of overseeing the administrative structure of the Association. They are also

responsible for the removal of anyone from office at the local, national or international level

(Slow Food International Statute, p. 8). The General Secretary is recommended by the President

and ratified by the Executive Committee. They carry out the will of the Executive Committee,

work on “operational management of the Association” and coordinates documents (Slow Food

International Statute, p. 9). Finally the council is representative of every Convinium. It must be

reflective of geographical areas and “significant target groups, such as young people or

indigenous peoples” (Slow Food International Statute, p. 9). They are responsible for defining

the next steps for the Association, confirming financial sheets and future work programs (Slow

Food International Statute, p. 9-10).

1) Social movements grievances

Slow Food describes their grievances in many ways. First there is the idea that it is an

“International movement for the defense of and the right to pleasure” (Slow Food Manifesto).

This means that they view industrialization as the precursor to a fast paced lifestyle that is slowly

leading us to doom. Slow food argues that in this “market-dominated contemporary world” food

“has become a commodity,” which in conjunction with a “sit in front of reality TV and

computers” inactive lifestyle, results in an increase in obesity, diabetes, cardiovascular

complaints and people taking medication (Slow Food Congress Paper. p.13-14). In essence if we

took our time, not necessarily condemning industrialization, but using the advancements for

global and universal benefits of food, we would be sustaining nutrition and the earth. We would

also be preserving the heritage of our food (i.e. “where it comes from, how it tastes and how our

food choices affect the rest of the world) (Slow food: About us). Finally, Slow Food argues for

“Good, Clean and Fair” which they define as “an act of civilization” meaning that our right to

pleasure is balanced with the rights of others and the environment (Good, Clean and Fair).

Essentially, this means that food tastes good in its natural state; that professionals would

recognize it and it has been well produced (Good, Clean and Fair). Clean represented in the fact

that mother nature, animals or human conditions were not harmed in the production process

(Tencati & Zsolnai. 2012. p. 350). On the topic of cleanliness, Slow Food was asked about its

relationship to organic food. Slow Food highlighted that they were in support of organics due to

their environmental friendliness, but that “when practiced extensively, [organic production] is

similar to conventional monoculture cropping, hence that organic certification alone should not

be considered a sure sign that a product is grown sustainably” (Slow Food FAOs). They went on

to say that Slow Food products are not often certified as organics because the cost to do so is

expensive. Therefore a future initiative of the Foundation for Biodiversity will be promoting and

securing funding for organic certification in order to open up the market and profit margins

(Slow Food FAQs). Fair equates to gaining a fair price for their goods, respect for their

profession, and just working conditions (Tencati & Zsolnai. 2012. p. 350). Competition from

alternate markets, reductions in crop production as well as a social stigma to farming has led to a

decrease in youth involvement. “The aging of the faming populations is also a serious problem.

About 28.6% of farming populations is now over 65 years old” (Kimura & Nishiyama. 2008. P.

52). With the idea of sustainable agriculture not being practiced, a lack of experienced farmers

through a generation gap and world hunger on the rise, Slow Food is bringing attention to the

issues. The Food and Agriculture Organization of the United Nations (FAO) and the United

Nations Millennium Development Goals (MDG) can give staggering statistics on hunger and

extreme poverty. Roughly 1 billion are living hungry and 44 million are living in extreme

poverty (Tencati & Zsolnai. 2012.p. 49). Knowing the rate of hunger and poverty was increasing,

groups like Green Revolution have promoted agriculture from 1961to 2000 with substantial

gains to “2.2 billion tonnes” which is estimated to feed about “12 billion people” (Tencati &

Zsolnai. 2012.p. 49/Slow Food Congress Paper. p. 18). Slow Food comments that “forty percent

of all food produced is wasted and turns to waste without even getting near to the table” while

Tencati and Zsolnai lament that this food may be being produced, but at what cost to the earth;

“over the last 50 years, around 60% (15out of 24) of the ecosystem services have been degraded

or used unsustainably, including fresh water, capture fisheries, air and water purification, soil

erosion regulation, and the regulation of regional and local climate” (Slow Food Congress Paper.

p. 9/ Tencati & Zsolnai. 2012. P. 49). In their The Central Role of Food: Congress Paper (2012-

2016), Slow Food discusses the fact that article 11 of the “International Covenant on Economic,

Social and Cultural rights adopted by the General Assembly of the United Nations in 1966”

declared the “right to food” and “the right to freedom from hunger” (p.5). Yet our current

practices of agriculture are not honoring those rights. “Not only has that system failed to cater for

humanity as a whole but only for those who could afford to pay, it has also damaged the

resources for all, including those who have not benefited from the results, thus contributing to

the non-achievement of fundamental rights by the weakest” (Slow Food Congress Paper. p.6).

These are the grievances that Slow Food aims to correct as a “non-profit member supported”

global organization (Slow Food: About us).

2) Goals of the social movement

There are four main goals of Slow Food which have many sub categories of how they are

accomplishing those goals at the most basic levels. The first goal is “recovering wisdom” (Slow

Food Declaration of Puebla). Carlo Petrini spoke to the European Union Parliament on October

12, 2012 in Belgium. There he made clear that the European lifestyle is challenged by the idea

that the younger generation lacks food knowledge. “Yet it has never occurred to us that part of

our European identity lies in the way in which we cultivate the land and produce and cook and

consume quality food” (Petrini. 2012). To this respect Slow Food promotes the use of

“traditional knowledge” in the food production process. It further urges that the loss of this

information is cause for the harm to the environment that is ensuing, so by working to recover

this information, “knowledge has allowed us to maintain an equal and harmonious relationship

with nature,” we will promote sustainability (Slow Food Declaration of Puebla).

The second goal is local. Essentially this idea is that globalization is promoting

knowledge worldwide. This is not a bad thing for it drives culture and economics. We do not,

however, have to abandon traditions for the sake of globalization and economic success. In fact,

Tencati and Zsolnai (2012) argue in support of Slow Food movement who is making the case

that local production and consumption restores the “aware consumer” and upholds the economy

(p.347). This also leads to protecting the environment and local animals since producer and

consumer live in the region in addition to buying/producing seasonal items, maintaining

sustainable levels of pollution as well as avoiding waste (due to shipping) and recycling (Tencati

& Zsolnai. 2012. p.348). The idea of good, clean and fair is reinforced by this goal.

The third goal is in essence protecting the environment in which you live. “The quality of

food is deeply rooted in the quality of the surrounding ecosystem (Tencati & Zsolnai. 2012. p.

349). By practicing sustainable agriculture, producers and consumers are insuring the longevity

of the earth, thus giving them happiness in their environment (Slow Food Declaration of Puebla).

Slow food also makes the case that beautiful land equates to tourism and economic gains so if we

are not using sustainable practices we are in essence harming the future generation and our

economy (Slow Food Congress Paper. p. 13). Food, health and the environment are intertwined.

The fourth goal is to utilize globalization for exchanging of ideas and resources.

“Through truly multiple visions and capacity for inclusion, respect for diversity and willingness

to embrace the different contributions that, albeit sharing fundamental values, may be

forthcoming as these values themselves are assimilated within local areas (Slow Food

Declaration of Puebla). Through their Terra Madre network of small communities, they have

built the idea of producer and co-producer; the person who gives value to the farmer and a fair

price for their good thus supporting each other. They don’t, however, want to revert back to

individual closed door economies as they embrace globalization. The “exchange of knowledge,

products, information, innovation and sincere friendship” around the world is what is going to

sustain the world (Slow Food Congress Paper. p. 20).

3) Social Movement Organizations

In addition to Slow Food there are many organizations that fight for the sustainability of

agriculture/enviornment as well as the heritage of food. Some of these organizations include

Chefs Collaborative, Chez Panisse Foundation, Cittaslow, Christensen Fund, Edible

Communities, FAO, La Via Campesina, Naydanya, Network for Ecofarming in Africa,

Nurishing the Planet, Oxfam, Pesticide Action Network, Rodale Institute, Prodotti del sud, Slow

Money, and The Sustainable Commodity Initiative. Each of these organizations have a small

biography on the Slow Food website (http://slowfood.com/international/33/link?-

session=query_session:43B1BC150ef812C62EKtCE7C025A) because they contribute to the

overarching scope of the movement. Without each of these organizations pitching in, Slow Food

would not be a successful or as impactful worldwide as it is today. I would also add the Center

for Ecoliteracy as they promote education for sustainable living.

4) Leaders

The leaders of the Slow Food movement are specific to the president and founder, Carlo

Petrini. Other leaders would include the people who agree to live by the philosophy of Slow

Food. This includes each member of Congress, the Governing Board, National branches, and

Convivium. And specifically Folco Portinari who was the writer of the Slow Food The Central

Role of Food: Congress Paper (2012). This is really a grassroots organization so without the

individual support of the people, this movement would not exist. Slow Food is also interwoven

with many other organizations, so the universal support from people like farmer poet Wendell

Berry or Alice Waters, chef, food activist and Slow Food Vice-President, or Katrina Heron who

edited the book Come to the Table: The Slow Food Way of Living, or Sandor Ellix Katz who

wrote the book The Revolution Will Not Be Microwaved: Inside America’s Underground Food

Movements are important to promoting knowledge of the cause. One could also include “FAO,

Director-Genral Jose Graziano de Silva” due to his role in partnering the UN with Slow food for

the “three year-Memorandum of Agreement” promoting “the wealth of local gastronomic

traditions, in the defense of food biodiversity and in support of smallholder farmers and

producers” (Bobb. 2013).

5) Social Conditions

Since Slow Food was established in 1989, the movement has ebbed and flowed in

popularity and support due to social conditions around the world. Conditions that support Slow

Food are the raising prices from imported food from the Food Control Law which is impacting

high food importers like Japan (Kimura & Nishiyama. 2008. p.52). When they support Slow

Food initiatives they are increasing jobs and the local economy to relieve injustices in the

agricultural and employment sectors. They are also recovering their heritage that has been

reduced by “set-aside” policies in order to open the market for “export-oriented industry”

(Kimura & Nishiyama. 2008. p.52). In these policies Japan has reduced the amount of agriculture

that has been produced even though the land is available. Former farmers have to give up

farming or find second jobs to supplement their employment, but in recent cases, imported food

is being inspected as to its edibility for human consumption (Kimura & Nishiyama. 2008. p.52).

“In 2000, StarLink, a genetically engineered corn was found in corn exported to Japan from the

US. It had been approved in the US for feed but not for human consumption due to concerns that

it might cause allergic reactions” (Kimura & Nishiyama. 2008. p.53). This is only one example

of several cases of food being suspected as unhealthy for humans. Another case was Bovine

spongiform encephalopathy (BSE) otherwise known as mad cow disease in 2000, 2001 and 2003

(Kimura & Nishiyama. 2008. p.53). Or most recently the genetically modified wheat that was

found in Oregon’s fields in May 2013 (Genetically Modified Wheat). When headlines like this

hit the news, citizens around the world take notice of what they are eating. 2004 Super Size Me

and 2006 Fast Food Nation were documentaries that highlight the fast food industry and the

process behind the production. They too prompted the question where does our food come from?

Additional movements from the North American Free Trade Agreement (NAFTA) in 1994 and

their treatment of workers/subsided agriculture stemmed topics of conversation and support for

Slow Food although NAFTA might not agree in their 2008 Myth vs. Fact sheet they says that

agricultural import from Canada and Mexico has increased since the development of the

agreement (Office of the United States Trade Representative. p. 2). Slow Food has been

compared as the “gastronomic version of Greenpeace: a defiant determination to preserve

unprocessed, time-intensive food from being wiped off the culinary map” (Osborne. 2001).

Further conditions included the economic downturn of 2008 as people did not have extra money

to financially support campaigns for Slow Food. Nor could they handle increasing agricultural

prices. Katrina Heron the leader of Slow Food San Francisco commented in 2008, “How did we

get to a place where it is considered elitist to have food that is healthy for you?” (Walsh. 2008).

Oddly enough, the popularity of cooking shows promoted Slow Food. “The prime-time audience

for the Food Network has increased 55% to 1.06 million views nightly” says Andy Fixmer and

Sarah Rabil, authors of the article Food is New Real Estate as Cooking Show Ratings Jump

(2009). They make a case that since the housing market took a plummet people did not want to

focus on shows selling real estate but rather, learn about local restaurants, laugh about cooks

trying to replicate Julia Child’s cooking in Julia & Julia or read the Food Network magazine

(Fixmer & Rabil. 2009). Brooke Johnson (President of Food Network) commented,

“Supermarkets and farmers markets have made fresh ingredients more widely available and more

people are trying to re-create restaurant dishes at home” (Fixmer & Rabil. 2009).

6) Frames

The Slow Food movement is framed in an appeal to the chef, producer, consumer,

advocate, environmentalists and politicians. The idea is that everyone eats food and thus we are

all connected, responsible of preserving for the future; humans are “co-producers” (Slow Food

Good, Clean and Fair). “Slow food represents a clear example of the feasibility of the

collaborative enterprise framework” (Tencati & Zsolnai. 2012. P. 346). They aren’t telling

people how to live they are protecting traditions and customs of the people of the world as well

as the earth. This also means advancing practices through networking; “preserve their traditional

methods and products by offering technical assistance to improve production quality, while

providing new market opportunities” (Tencati & Zsolnai. 2012. P. 351). Business doesn’t have to

be cutthroat and heartless; it can be done with a passion and environmental friendliness (Tencati

& Zsolnai. 2012. P. 352). A large part of their frame is also education; education of the youth of

previous traditions and education of the future for earth’s livelihood. Several programs have

developed as a result of this though called Ark of Taste and Presidia as well as A Thousand

Gardens in Africa, Youth Food Movement, taste education and the University of Gastronomic

Sciences (Slow Food Congress Paper/Slow Food ABCs).

7) Specific campaigns

Several campaigns support Slow Food. Most notably is becoming a member. You can

register off their main website and they promote this as a means to getting involved in their

network so that you can know what is going on and therefore are more productive in your

support (Slow Food Get Involved). The more involved a person feels, the more they will work

for a cause especially because there are such overarching aspects to this movement. Additionally

you are expected to uphold the philosophy of Slow Food or your membership could be revoked

(International Statute. p. 3) If you didn’t want to become a full member, you could financially or

physical support a project like the protecting endangered food, supporting small farmers or

promoting food education (Slow Food Get Involved). Another way is by becoming a co-

producer which essentially means using your purchasing power to buy local and respect not only

the environment, but the farmer that produced your food (Slow Food Get Involved). Direct

contact with the producer through farmers markets and other organizations insures a sharing of

knowledge through the Slow Food network (Slow Food Get Involved)! The Thousand Gardens

project was launched to help Africans “against land grabbing, farmers’ markets, food

communities, the rights of indigenous peoples…” and highlights that “working with local

communities is indispensable” (Slow Food Congress Paper. 2012. p. 7). Particular to Africa they

feel like how the world treats or supports Africa is reflective of our future; “Decolonizing our

thinking as a token of reciprocity and generosity is an indirect way of supporting the

communities we are a part of and our right to food in every corner of the Earth” (Slow Food

Congress Paper. 2012. p. 7). Other campaigns involve “The Granaries of Memory” where

students at the University of Gastronomic Sciences and other members to “collect oral records

and convivial practices” in order to share information (Slow Food Congress Paper. 2012. p. 15).

The University is attended by people from 62 different countries so there is a large opportunity

for sharing knowledge in this diversity (Slow Food Congress Paper. 2012. p. 15). Finally the

Terra Madre is devoted to protecting the seeds required for sustainable farming. Industrialized

monoculture farming uses hybrid seeds which work out fine upon first use, but are not

sustainable after first generation and require more natural resources to thrive (Slow Food

Congress Paper. 2012. p. 12). The campaign is to save knowledgeable people who know about

the seeds as well as the seeds themselves for future generations. Recently a study in the UK

reveled that children didn’t know the origins of cheese or the fact that an alarming amount of

students were not eating breakfast. This prompted a call for better education on food and food

consumption which will be added to the UK’s “national framework and guidance for food and

nutrition education” (Burns. 2013). Finally, December 10th is designated Slow Food day in order

to promote the philosophies of the movement celebrated by all supporters (Slow Food History).

8) Strategies/tactics

The role of the internet in Slow Food is essential. As mentioned previously, local

Convivium must have a link to Slow Food International’s website slowfood.com. This is the way

that they spread the word about events as well as meetings and policies. Another tactic Slow

Food Uses is partnerships such as with the FAO or even “pressurizing our own different

governments into making the war on hunger the priority of world policy” (Slow Food Congress

Paper. 2012. p. 7). By creating the Slow Food Foundation for Biodiversity and the University of

Gastronomic Sciences, Slow Food has their own laboratories and research to provide evidence

for their philosophies and campaigns. It is a true grassroots networking campaign with

conventions of representatives that keep the organization thriving.

9) Critical Events

Critical events are included 1986 the birth of Slow Food Convivia in Italy, 1989 Slow

Food International with the signing of the Slow Food Manifesto in Paris, and the 1990 Slow

Food International Congress in Venice, Italy. From here you have National branches in Germany

(’92), Switzerland (’93), Ark of Taste (’96), Slow Food USA (’00), Slow food Presidia

(protecting endangered plants ’00), Slow Cheese (’01), Slow Food Foundation for Biodiversity

(’03), Terra Madre (’04), University of Gastronomic Sciences (‘04), Slow Fish (’04), Japan

(’04), Terra Madre Relief Fund (Hurricane Katrina relief ’06), and Slow Food UK (’06). In 2008

The Guardian named Petrini “one of the 50 people who could save the planet,” Netherlands

(’08), Alliance between Chefs and Slow Food Presidia (’08), Thousand Gardens in Africa (’10),

Slow Europe (’11), Thousandth product in Ark of Taste (’11), Petrini addresses the UN

Permanent Forum on Indigenous Issues in New York, USA (’12), Petrini speaks at the UN

Conference on Sustainable Development (’12), Good Food March in Brussels where Petrini

speaks to the European Parliament about Common Agricultural Policy (’12), 95 countries ratify

The Central Role of Food Congress Papers 2012-2016 (Slow Food History). Increasingly this

grassroots organization has gotten global support and international media attention. The

partnership in 2013 was a direct result of all the success in 2012 in Europe and next year they

(Slow food and FAO) will hold the “International Year Family Farming” (Bobb. 2013). This

three year partnership should propel Slow Foods humanitarian agenda.

10) Art/song/humor

There are several artists who support Slow Food through their music. This is not

necessarily music that feeds the soul of the movement, but people can become exposed to the

movement purpose through this music. One such example is Greg Brown of Ashville Slow Food.

He is a comedian who sang a song titled “Slow Food” (Brown). Another example was from 2010

when Terrokota released a song titled Slow Food from her World Massala record (Terrokota).

Additionally there is a Slow Food Roots Music Festival page on Facebook where artists come to

perform and awareness about Slow Food is promoted. Saturday August 24, 2012 was the last

time they had a concert (Slow Food Roots Music Festival). There is also a branch movement

from Slow Food called Slow Food Slow Music stemming from the group Monkeyclaus Studio.

Their studio was built by volunteers in Virginia and they are conscious of Slow Food policies.

(Slow Food Slow Music).

An art festival was held by Slow Food St Louis in an art gallery. “Art of Food will

showcase the area’s top restaurants, serving up hors d’oeuvres using as many fresh, local

ingredients as possible, all prepared in the Slow Food tradition” (Slow Food St Louis. 2012).

There is also a book by Carlo Petrini titled Slow Food: The Case for Taste (Arts and Traditions

of the Table: Perspective on Culinary History (2003). Furthermore, John Seed a rainforest

activist made a painting to support Slow Food titled Fast Food Art vs. Slow Food Art. Lyrical art

is also provided by farmer, author, poet, Wendell Berry.

As far as Slow Food Humor is concerned Slow Food Nebraska has a pictorial user guide

titled “How to find Real Food at the Supermarket”

(https://www.facebook.com/SlowFoodNebraska/posts/392291344155448 ). Slow food Bali also

sent out a picture for humor found here:

https://www.facebook.com/SlowFoodBali/posts/265934293543475

11) Counter-movements

Industrial agriculture, deforestation and monoculture crops are the counter-movements, if

you will, of Slow Food. “Mainstream enterprises propagate a negativistic view of human nature.

In this view, agents are always self-interested and wanting to maximize their own profit or utility

without regard for others…success is growth measured in money terms” (Tencati & Zsolnai.

2012. P. 346). But the idea is that we live in a capitalistic economy and that is the right of the

producer/seller to make money for their services. If the consumer was not interested they would

not purchase it. Furthermore, critics of movements similar to Slow Food claim that, “co-optation

by conventional profit seeking corporations, neglect of wage labor issues, and the accessibility of

products to low income consumers” make the movement no better than less sustainable options

(Kimura & Nishiyama. 2008. p.50). That is the exact opposite of the collaborative environment

Slow Food promotes and it ultimately why there are so many facets and regulations to the Slow

Food philosophy because they do demand a fair wage for the product and access to all.

12) Official opposition

In the United States specifically, government subsidies of farming land oppose the Slow

Food movement as they do not practices the philosophies behind it. The Huffington Post printed

the study results from a group called Apples to Twinkies. The results are as follows: “A

whopping $17 billion of the total $260 billon of the government spent subsidizing agriculture

went to just four common food additives: corn syrup, high fructose corn syrup, corn starch and

soy oils. By comparison, the government spent just $261 million subsidizing apples, and far less

still supporting fruits and vegetables, like spinach, broccoli and blueberries…” (Billions in

Subsidies. 2011). In Europe the Common Agricultural Policy (CAP) also promotes subsidies and

makes it difficult for small farmers to get funding. When Petrini talked to the EU Parliament he

stressed both of these issues stating, “If sustainability becomes the value of the CAP, then the

furious debate over subsidies will cease” (Petrini. 2012.). Another demand was the lack of

funding given by governments for “eco-compatible solutions to the problems of food production,

processing and distribution” (Petrini. 2012). When it comes to spending governments haven’t

made environmental issues a priority.

13) Resources

These include individuals, members, producers, co-producers, other environmental

agencies, governmental partnerships and the internet. Within this movement “Everybody

educates everybody” (Slow Food Congress Paper. 2012. P. 21)

14) Results

The Slow Food Movement has made awesome gains, increasing its membership from a

Convinia in Italy to 130 countries worldwide, with the development of a University that

incorporates science and students from more than 62 countries and international governmental

support (Slow Food Congress Paper). “It has been pointed out that the local food movement is

more promising when it goes beyond consumer habits and engages people with political issues as

citizens (Kimura & Nishiyama. 2008. p.51).

Resources

Berry, W. Retrieved from http://www.ecoliteracy.org/essays/pleasures-eating

Billions in Farm Subsidies Underwrite Junk Food, Study Finds. (2011, September 22). Huffington Post. Retrieved from http://www.huffingtonpost.com/2011/09/22/farm-subsidies-junk-food_n_975711.html

Bobb, D. (2013, May 15). FAO and slow food join forces to improve smallholders livelihoods. United Nations Radio. Retrieved from http://www.unmultimedia.org/radio/english/2013/05/fao-and-slow-food-join-forces-to-improve-smallholders-livelihoods/

Brown, G. Slow Food Retrieved from http://www.lyricsmania.com/slow_food_lyrics_greg_brown.html

Burns, J. (2013, June 2). “Cheese is from plants”- Study reveals child confusion. BBC News. Retrieved from http://www.bbc.co.uk/news/education-22730613

Fixmer, A. & Rabil, S. (2009, August 20) Retrieved from http://www.bloomberg.com/apps/news?pid=21070001&sid=awJj6Y1YdCV8

Genetically Modified Wheat Found in Oregon Fields Raise Concerns. (2013, May 29). Guardian.co.uk. Retrieved from http://www.guardian.co.uk/environment/2013/may/29/oregon-genetically-modified-wheat-monsanto

Good, Clean and Fair: Slow Food Manifesto for Quality Retrieved from http://www.slowfood.com/filemanager/Convivium%20Leader%20Area/Manifesto_Quality_ENG.pdf

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