Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.
Our approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair food for all.
We work to create a food system based on the principles of environmental sustainability, high quality and taste and social justice. In essence, a food system that is good, clean and fair as aligned to Slow Food International’s ethos.
We seek to move our culture away from the destructive effects of an industrial food system and towards the cultural, social and economic benefits of a sustainable food system, regional food traditions, preserving local biodiversity and connecting with local producers and growers.
A food’s flavour and aroma, recognizable to educated, experienced senses, is the fruit of the competence of the producer and of choice of raw materials and production methods, which should in no way alter its naturalness.
The environment has to be respected. Every stage in the production chain, consumption included, should protect ecosystems and biodiversity, safeguarding the health of the co-producers and the producer.
Social justice should be pursued through the creation of conditions of work, respectful of people’s rights and capable of generating adequate rewards; through the pursuit of balanced global economies, the practice of sympathy and solidarity, and respect for cultural diversities and traditions.