Slow Food

Slow Food ( engl. slow, slow ', and food, eating ') was coined by the same organization as a term for delicious, conscious and regional food and denotes a counter-movement to uniform and globalized fast food. The originally from Italy Motion strives to maintain the regional cuisine using local plant and animal products and their local production. The founder and international president Carlo Petrini in 2006 defined the basic concepts of the "New Theatres" as a benchmark: Buono, pulito e giusto - good, clean and fair. When an element is absent, it was not loud Petrini Slow Food.

According to the journalist Matthias Horx is "Slow Food" one of 18 trends that will affect the lives of tomorrow in the field of nutrition. Slow Food is (regional, seasonal), which are produced and enjoyed in the traditional or original way, in this context, for products with authentic character. Are foods that are grown according to Slow Food criteria, produced, sold or consumed to strengthen regional economic cycles and again bind people with eye, ear, mouth and hands to their region.

Slow Food is a co-organizer of the demonstration, we have had enough!.

Organization

The Slow Food association has protected it the concept of Slow Food as a brand.

The organization was founded in July 1986 by Carlo Petrini from the Piedmont Bra and his friends of Barolo Castle Fontanafredda in the middle of the vineyards of Barolo as " Arcigola ". Around this time, heated protests against the opening of a branch of McDonald's right next to the Spanish Steps in Rome tempers. On December 9, 1989 from Arcigola at a meeting of supporters from around the world in the Comic Opera of Paris Slow Food. Since then, Slow Food is an international association which now has some 80,000 members in about 150 countries on all continents - this, however, 75 % of the members in Europe and even almost 92 % involving North America - has become. The logo of Slow Food is the snail as a symbol of slowness.

In a programmatic statement, the goals of the movement are explained below:

• The enjoyment is the focus, because every person has a right to it.
• Quality takes time.
• The ecological, regional, sensual and aesthetic quality is a prerequisite for enjoyment.
• Taste is not a matter of taste, but a historical, cultural, individual, social and economic dimension, to be argued about the well.

In addition, the association sees as a lobby for taste but also for regionally adapted and organic farming, for the conservation of biodiversity and the culinary cultures.

In regional convivium, the basic cells of Slow Food, shared enjoyment and also the commitment to the issues to be maintained, which is dedicated to Slow Food.

In Germany, a national association was founded in 1992. Slow Food Germany eV now has over 13,000 members, which is in about 80 convivium, the local groups organized. Also, the Slow Food Youth Network, the youth movement of Slow Food, is active in Germany: Along here put young chefs, farmers, artists, food artisans, students and interested for the goals of Slow Food - by Schnippeldiskos,

Eat- Ins, cooking activities, workshops and much more. Currently, Slow Food is conducted in Germany by Ursula Hudson.

Slow Food is the organizer of major trade shows in the field of food products such as Cheese in Bra and Salone del Gusto in Turin, which take place every two years. 2004 saw the first parallel to the Salone del Gusto, the Terra Madre, along came to the 4600 farmers from all over the world under the patronage of Prince Charles. 2006, the second meeting was held, which was extended by top chefs and scientists.

Since 2007, Slow Food organizes Germany in the spring annual German Slow Food fair market of good taste in Stuttgart. Next Slow Food Germany is the major trade fairs for the restaurant, retail and producers such as BioFach active.

The world's first University of Gastronomic Sciences was founded by Slow Food in Pollenzo (Piedmont). Today in Pollenzo following courses are offered:

• Three year degree course in Gastronomic Sciences,
• Two-year postgraduate course in New Gastronomy Entrepreneurship and Sustainable Management of gastronomic stocks,
• Four -year Master in Food Culture lauream post and Communications (Food, Place and Identity, Human Ecology and Sustainability, High Quality Products, Representation, Meaning and Media )
• Higher technical education with various courses to prepare for careers with the strongest demand in the food industry (bakery, pizza bakers, brewers, butchers pigs, Käseaffineur and service manager at the restaurant )
• Course in High domestic cuisine, which is intended for on, a passionate audience.

The goals of the movement include at international level, especially the conservation of biological and cultural diversity in the food sector, the promotion of craft and environmentally friendly food production, Development of taste and food education, and support for direct contact and solidarity of producers, consumers ( Ko producers ), traders, chefs, scientists and other stakeholders in the food world. An important project is the Slow Food " Ark of Taste ", an international project to preserve regional food specialties as well as projects for the preservation of regional fruits, vegetables, grains and livestock biodiversity. There it is also about the preservation, revitalization and implementation of traditional processing methods.

The Enlightenment Intensive work is operated on the topics

• Gustatory perception and awareness of regional specialties and local cuisine,
• Risks of fast foods and industrially produced or modified food and
• Factory farming, factory farming and dangers of monokulturisierten agricultural economy with increased use of chemicals and increased technological effort.

Slow Food is also available for political lobbying:

• For Consumer Protection in the food industry,
• Against genetically modified foods,
• In the general agricultural policy, in particular the application of pesticides
• Commitment to environmental protection and in the collection and preservation of the knowledge of local growing and processing methods.

Ark of Taste

The organization Slow Food has created with the Ark of Taste, a list of endangered foods, crop varieties and livestock breeds that are at risk in the face of a globalized food economy and on one side to level of income and marketability oriented breeding selection and a cost pressure in the processing in survival. With these foods and the appropriate plant varieties and animal breeds also a piece of food culture and the traditional knowledge of the production of these foods was going to end. In many cases, the passengers of the Ark represent the local and traditional food culture and agriculture of a region. The Ark manifesto sets out what comes as a passenger of the ark in question. The various local groups define each for themselves what is taken into the ark. Inclusion on the Ark of Taste helps the producers of such foods in the marketing and creates a certain public what the survival benefit.

The passengers of the Ark meet the following criteria:

• Are threatened in their existence
• Unique flavor quality
• Historical Significance
• Identity- finished character of a region
• Support sustainable development of a region
• Animals come from animal welfare
• Free from genetic modification
• Products are commercially available

Criticism

Critics of the movement in front of elitist behavior, food as these are manufactured are cheaper and thus ever stood only for mass consumption available.

2011 warned the chairman Petrini even before development of the Slow Food movement to an elitist, oriented only on consumption club and tries to counteract.

Sister projects

Cittaslow

Since 1999, the Association of Cittaslow. It is the extension of the Slow Food philosophy on urban quality of life features. This movement emerged from Slow Food and was also founded in Bra. She was admitted as an idea of a number of Italian towns and implemented programmatically and now also includes cities in Germany, Great Britain, Norway and Spain.

A conceptually close to the Slow Food movement is slow kids. The information portal dealing with all issues that have to do with taste education, edible school gardens, healthy youth nutrition, cooking and children and promotes dialogue between parents, schools, government agencies, chefs, farmers and the food trade.

Slow Wine

The Wine Guide " Slow Wine " ( engl. slow - slow; wine - wine) uses the terminology of Slow Food on an expression for delicious, conscious and regional drinking and shows an alternative culture to the trend of the globalized wine world. The stated goal of the writing staff of the movement is the promotion and preservation of wineries whose concepts of sustainability, ecology and territorial authenticity of the wines of Italy are characterized. The vinification of wines from ancient, indigenous grape varieties is in this case particularly appreciated. The award of the Snail, the Slow Food logo, includes in addition to the manufacturers of the great wines of the " Grandi Vini ", specifically the makers of everyday wines, the " Vini Quotidiani " of the respective wine regions.

In wine guide Slow Wine, which was first published in 2013 in German language, the sustainability of the individual wineries regarding fertilization, integrated pest management, herbicides, yeast and grape varieties will be assessed, existing certifications flow with a. For the evaluation of these criteria and the 23,000 wines from 1,909 wineries 200 employees the organization uses according to own data. In the book, the wineries are sorted alphabetically within their region according to locality. Each side of the columns set work describes two producers. The winery guide covers some 1,000 pages and includes detailed maps and information of the 20 regions. The " Paperback " is set up each year.