Brisbane Slow food committee and members share their passion for slow food experiences…
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Slow Food aims to bring together pleasure of taste and responsibility for what we eat. Slow Food Members consider eating as not only a biological necessity, but also a convivial pleasure to be shared with others. In sum, they promote a responsible, comprehensive approach to food, and combine an interest in food and wine culture with a desire to defend the environment and food biodiversity.
The three tenets of Slow Food’s philosophy food and food production:
- GOOD: a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture;
- CLEAN: food production and consumption that does not harm the environment, animal welfare or our health;
- FAIR: accessible prices for consumers and fair conditions and pay for small-scale producers
It is fair to say that we are increasingly aware that our food choices have a direct effect on the market, and therefore food production; and that everyday choices can be made for the benefit of our palate, the environment and society.
Slow Food worldwide involves millions of people passionate about good, clean and fair food. (www.slowfood.com)
A beginning: Slow Food was founded in Italy in Bra, in the region of Piedmont, in 1986, as a protest against Fast Food and to counter the standardisation of taste and the manipulation of consumers across the globe. Slow Food works not only to protect the historic, artistic and environmental heritage of places of gastronomic pleasure, but also to safeguard the food and agricultural heritage (crop biodiversity, artisan techniques, food traditions, and sustainable agriculture). (www.slowfood.com).
Reference: Slow Food Osteria d’Italia
Contributors: Bruce White; Ian McBride.