Slow Food is a non–profit, eco-gastronomic member-supported organization that was founded in 1989 by Carlo Petrini 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. It is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.
“The mission of Slow Food is good, clean, and fair food for everyone. Slow Food people are connoisseurs of taste, protectors of food heritage, and champions of local producers.“
Each of our 80,000+ Slow Food members around the world are a part of a chapter (convivium). Our chapters, including Slow Food Utah, are the local expression of the Slow Food philosophy.
We build relationships with producers, campaign to protect traditional foods, organize tastings and seminars, encourage chefs to source locally and provide assistance, nominate producers to participate in international events and work to bring taste education into schools.
Most importantly, we cultivate the appreciation of pleasure and quality in daily life. Every Slow Food member can participate in chapter activities anywhere in the world.”
Slow Food Utah is a local chapter (convivium) of Slow Food USA. We are based in Salt Lake City, but we represent the state of Utah. We also help nurture two other chapters in Utah, Slow Food Park City and Slow Food Cache Valley. We are all part of Slow Food USA’s Rocky Mountain region, which is headquartered in Denver, CO. Our organization is entirely volunteer-run, managed by a core group (Board of Directors) and supported by a large number of members, volunteers, and partners in the community.
From Plate to Planet
In the United States, members of Slow Food USA’s chapters celebrate the amazing bounty of food that is available and work to strengthen the connection between the food on our plates and the health of our planet. Our members are involved in activities such as:
- Raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown.
- Caring for the land and protecting biodiversity for today’s communities and future generations.
- Performing educational outreach within their communities and working with children in schools and through public programs.
- Identifying, promoting and protecting fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance.
- Advocating for farmers and artisans who grow, produce, market, prepare and serve wholesome food.
- Promoting the celebration of food as a cornerstone of pleasure, culture and community.
Good, Clean and Fair
Good: The word good can mean a lot of things to a lot of people. For Slow Food, the idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and
celebrate culture & regional diversity.Clean: When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies.
It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.Fair: We believe that food is a universal right. Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.