The enjoyment of good food – particularly in the company of like-minded people – is the goal of the worldwide slow food movement. Founded in 1986 by Italy’s Carlo Petrini in response to the opening of the first McDonald’s in Rome, the slow food movement recognizes the vital relationship between ecology and gastronomy.
The Slow Food Movement seeks to counter the annihilation of traditional food varieties and the proliferation of fast foods by offering a greater number of food choices and by supporting sustainable agriculture, the purity of organic foods, and a greater appreciation for social and cultural food traditions. Currently there are 100,000 members in 153 countries, grouped into local chapters called “convivia.”
Slow Food USA, with 140 chapters and 16,000 members, espouses better lifestyles by celebrating food bio-diversity, encouraging slower food preparation, and celebrating meals with convivial companions. The organization aims to honor generations of families who have been committed to sustainable agriculture and bio-diversity of plant and animal species and their devotion to processes that yield the greatest taste sensations. That happens when we preserve heritage fruits and vegetables, maintain diverse animal and poultry lines, and make our own beer, wine, farmhouse-style cheeses, and other artisan products.
The goals of the slow food movement align well with the 7-Color Cuisine plan, as presented in my book 7-Color Cuisine: Cookbook and Nutrition Guide. Shopping, meal planning and preparation depends upon the availability of fresh, seasonal foods from small local farms found everywhere in the country. The slow food movement naturally provides balanced nutritional support through the selection and quality of food that it promotes.
