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design for a sustainable future


Slow Food

Slow Food is a worldwide organisation set up in the 1980s in Italy and promoting biodiversity. The concept aims at fighting excessive food manufacturing while making people aware of some of its backlash such as overkill of animals and waste of food.


In order to encourage active participation throughout the world, Slow Food opted for a multicultural approach: the organisation believes that our global food diversity is cultural heritage. For this reason Slow Food is an extremely structured organisation with 1,300 local charters and an estimated 100,000 members worldwide.


Their goal is not just to protect endangered species of animals but also the protection of plants. It is about raising peoples' interest to the fact that food extinction means loss of identity. Most importantly Slow Food wants to show that the pleasure of food is about quality and the right level of consumption.  


During international campaigns and festivals, food and taste education courses are held by farmers coming from all over the world. They are invited to share their personal experiences and to market their products. 


Slow Food has become a theory and philosophy in its own right. The University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, is a potent example of this development: Since its start in 2004, UNISG has become the first university to devote all its fields to food studies teaching new generations of entrepreneurs and gourmets the importance of combining humanity with the right level of productivity.  


Text by Clément de Dravo, © 2014