M 5.1.2 slow food

1. EU Disclaimer
The European Commission support for the production of this publication does not constitute an endorsement of the contents, which solely reflect the views of the
authors. The Commission cannot be held responsible for any use which may be made of the information contained herein
Module 5
Starting Point towards eco-innovation

2. M 5.1.2 Slow Food

3. Learning Outcomes
The learner will be able to elaborate Slow Food concepts for the restaurant.

4. What is Slow Food?
Slow Food, an organization dedicated to gastronomy and preserving heritage foods, was
founded in Italy in 1986 and now involves millions of people in 160 countries.
Slow Food members, who rally around the logo of a snail, savor epicurean delights,
enjoy fine food and wine-tasting events, culinary classes and regional gourmet
specialties.
Slow Food is defined by how it's made: If it‘s
- allowed to ripen before it's harvested
- prepared by hand
- enjoyed among friends
It's a philosophy, a way to farm, a way to cook ... a
way to live!
Source:https://www.slowfood.com/de/

6. Source: https://7esl.com/wp-content/uploads/2017/12/fast-food.jpeg

7. Healthy Food Vs Junk Food Song!
Source:https://youtu.be/fE8lezHs19s

8. Slow food – Objectives
 developing an "Ark of Taste„ for each ecoregion, where local culinary traditions and foods are celebrated
 creating "Praesidia" grassroots organizations to promote slow foods to the public[5]
 forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems
 preserving and promoting local and traditional food products, along with their lore and preparation
 organizing small-scale processing (including facilities for slaughtering and short run products)
 organizing celebrations of local cuisine within regions (for example, the Feast of Fields held in some cities in
Canada)
 promoting "taste education"
 educating consumers about the risks of fast food
 educating citizens about the drawbacks of commercial agribusiness and factory farms
 educating citizens about the risks of monoculture and reliance on too few genomes or varieties
 developing various political programmes to preserve family farms
 lobbying for the inclusion of organic farming concerns within agricultural policy
 lobbying against government funding of genetic engineering
 lobbying against the use of pesticides
 teaching gardening skills to students and prisoners
 encouraging ethical buying in local marketplaces

9. Slow food in the partner countries
Pic 1 Pic 2
Pic 3
Pic 4
Pic 5
Pic 2

10. Sources:
1: https://encrypted-
tbn0.gstatic.com/images?q=tbn:ANd9GcRC32miOeA09R2iW9otAEkcZPzwn
1mglzcNrI2BQKVwjFWefeTdXA
2: https://encrypted-
tbn0.gstatic.com/images?q=tbn:ANd9GcT1tXiipQr7IIpE8kCtK-
k_vRhSR75EU8RnSr4NGbWN6q_os2P2
3: https://encrypted-
tbn0.gstatic.com/images?q=tbn:ANd9GcRcUPqweyawWSkEvW8HBsKLj--
5CEa7cVJcjw5jk78sSPNrKfXF
4: https://borespiac.hu/wp-content/uploads/2018/09/Thanksgiving-Dinner-
980x490-777x437.jpg
5: https://encrypted-
tbn0.gstatic.com/images?q=tbn:ANd9GcT1VLYFmjirwct_vrTMhRUSlHT4_Xb
u1AtU5H9TY8LjogQwtha_Nw

11. Project web-page: http://eco-mode-project.eu/
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