Slow life, every day by Roberto Burdese President of Slow Food Italy
There are still people who think that Slow Food is only concerned with high quality food and wine, a movement focusing on little known and expensive products that are hard to find. This is a limited, if not misleading impression. Publishing traditional recipes, advocating quality and promoting local cuisine means talking about everyday food: good daily food, available all year round and affordable for all budgets. This is the philosophy underlying the food communities, local economies and cultural identity which Slow Food defends through its educational projects, efforts to protect biodiversity and promotion of small-scale sustainable products.
I recently composed a set of guidelines in issue 35 of Slowfood (the magazine sent to Italian members), suggesting good practices which Slow Food members might like to observe, develop and pass on. In summary, these were focused on: consuming fresh food as much as possible; respecting seasonality; giving preference to local products; eating less (particularly meat) and better; reducing waste; cooking your own food; training your senses; seeking and cultivating pleasure; learning to know about food and those producing it; and respecting the earth.
We can eat better every day, benefiting those around us and the planet we share. What we are proposing doesn’t make sense or have a future if we regard it as a war on globalization. It supports the idea of restoring quality (and happiness) to the life of our community, thereby contributing to greater global justice.
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