Slow Food is a non-profit, eco-gastronomic member-supported organization founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Today, we have over 120,000 members worldwide.
We believe everyone has a right to enjoy good, clean and fair food. We believe the food we eat should taste good, that it should be produced in an earth-friendly manner, and that food producers should receive fair compensation for their work. We consider ourselves co-producers, because by being informed about our food production and making choices in support of good, clean and fair food, we become a part of the process.
Defense of Biodiversity
Slow Food believes the enjoyment of excellent food and drink should be combined with efforts to save the countless traditional grains, vegetables, fruits, animal breeds and food products that are disappearing due to the prevalence of convenience food and industrial agribusiness. Through the Ark of Taste and Presidia project (supported by the Slow Food Foundation for Biodiversity), Terra Madre, and RAFT (Renewing America’s Food Traditions), Slow Food seeks to protect our invaluable food heritage.
By reawakening and training their senses, Slow Food helps people rediscover the joys of eating and understand the importance of caring where their food comes from, who makes it and how it’s made. Convivium activities introduce local foods and producers to both members and non-members, while Taste Workshops offer guided tastings with food experts. School initiatives like convivium school gardens offer our youngest eaters hands-on learning experiences about the food they eat and grow themselves.
Slow Food created the University of Gastronomic Sciences to offer a multidisciplinary academic program in the science and culture of food. UNISG is another way in which Slow Food brings together the innovations and research of the academic and scientific world and the traditional knowledge of farmers and food producers. Through our Garden to table projects and Slow Food in Campus initiatives, Slow Food in Schools creates meaningful relationships between youth and food.
Atlanta boasts a Slow Food on Campus Chapter at Le Cordon Bleu Atlanta Culinary College, in order to educate and inform the future cooks and chefs about a sustainable food future.
Coming soon: Slow Food on Campus at Emory University
Linking Producers and Co-producers
Slow Food organizes fairs, markets and events locally and internationally to showcase products of excellent gastronomic quality and to offer discerning consumers the opportunity to meet producers. For more information about events like Salone del Gusto, Cheese, Slow Fish, Aux Origine du Goût and A Taste of Slow as well as other local events, visit the Events page.