Slow Down for Food - Stephenville Empire-Tribune

The slow food movement sounds like what it is: An effort to encourage people to take the time to prepare, serve and eat whole foods. Locally grown produce and proteins, and the desire to preserve culture and food heritage are the central pieces in this lifestyle.

HISTORY OF THE MOVEMENT

Carlo Petrini founded the slow food initiative as in the ‘80s as fast-food franchises began arriving in Rome, describing it as a threat to native traditions. He hoped to stem the tide of hurried consumption and rootless foods, while promoting hand-made meals and cuisine that had been passed down from generation to generation. Other slow food organizations began popping up throughout Europe, followed by international fairs, and then worldwide campaigns, initiatives and projects. There are now thousands of slow food groups, called “convivia,” and one of them is likely near you.

SLOW FOOD OBJECTIVES

Slow Food USA has maintained the movement’s original goals, including the preservation of local culture and emphasizing the joys of a great home-cooked meal, while also expanding to focus on more far-reaching environmental, health and labor concerns. Farmers and ranchers have retained key roles, as they boost sustainability while sharing the locally grown foods that create a foundation for this movement. For instance, SFUSA stands against factory farming, instead recommending the customers buy meat from smaller farms that meet higher welfare standards. SFUSA also supports GMO labeling initiatives, but farm products do not have to be certified organic to meet slow-food standards.

HELPING FARMERS

The slow food movement has been a boon to local growers, since it seeks to lead people away from mass-produced food. Their initiatives could also lead to better health outcomes, since farm-to-table products usually have fewer added preservatives and sometimes-dangerous fertilizers. Fast food restaurants and industrial agriculture have also been plagued more recently by disease outbreaks that could often be avoided by simply increasing our patronage of farmers markets and pick-your-own farms. Where ever you shop, we could all lead healthier lives by incorporating slow food principles like avoiding processed foods, seeking out free-range and grass-fed protein options, cooking from scratch with natural ingredients, and maintaining critical awareness of food sources.

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