Slow Food Brisbane is still growing! We hold monthly meetings with guest speakers who share their knowledge over a meal as well as excursions to various producers in the greater Brisbane surrounds.
Take a look at our events page.
Slow food brings together pleasure of taste and responsibility for what we eat.
Some of you may already know the origins of slow food but it really makes a story worth repeating and is a far cry from what many people think when they hear “slow Food” talked about.
Slow food was founded in 1989 in Italy to counteract fast food and globalization, 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 world around us. Slow Food’s approach to agriculture is based on a concept of food quality defined by three interconnected principles:
Good a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture
Clean produced in harmony with the environment and human health
Fair accessible prices for consumers and fair conditions and pay for small scale producers.
Recently Endangered Foods have been highlighted. Slow Food is creating an “Ark of Taste” of endangered fruits, vegetables, plants, crops, seeds, animals within all countries with a view to protecting food biodiversity.
Members belong to groups called “convivia”. Brisbane slow food convivium enjoy sharing everyday tastes and pleasures of eating good foods, creating an awareness of locally produced foods and spreading that knowledge. In addition we are actively involved in promoting the importance of taste experiences and taste education through school kitchen gardens. Our goal is to establish relationships with farmers and producers in order to protect food biodiversity.
We invite you to join us: http://www.slowfood.com/joinus/membership/australia
Noelene McBride Leader Slow Food Brisbane Inc
About Slow Food International
The Slow Food movement was founded by Carlo Petrini in Italy in 1989 as a reaction to the increase of fast food and fast life and to encourage interest in the origins of food, preservation of local food culture and the connection between what we eat and the world at large.
“Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.”- Carlo Petrini, Slow Food founder and President
Slow Food consists of over 1,300 convivia (local chapters) that champion farmers markets, food education and school kitchen gardens, whilst supporting local producers and much, much more.