Philosophy of the Association Slow Food

The philosophy of Slow Food through the fields of ecology, gastronomy, ethics and sure, pleasure. The association is opposed to the process of standardization of tastes and cultures and the dominance of the food industry.

Everyone has the right to pleasure, so you have to defend the cultures, traditions and knowledge that make this possible pleasure.

Our association promotes neogastronomy encompassing the complexity of the world of food that involves our lives and the lives of everyone in a network of knowledge and tastes which is not only the food, but it is closely affected.

The aims of Slow Food are:

  • Educate the taste, nutrition, science and food.
  • Protect biodiversity and traditional food production linked to it: food cultures that respect ecosystems, the pleasure of food and the quality of life for men.
  • Promote a new model food, environment, traditions and cultural identities, able to bring consumers to the world of production, creating a virtuous network of international relations and a greater sharing of knowledge.

< strong>Co-productors

All of us with our food and scelt we can change the way we produce food. We prefer to call in consumer awareness and knowledge co-producer to emphasize its active role as an integral part of the process of food production.

Local Identity

We are committed to the preservation of traditional food, sustainable and quality. For this we work to protect biodiversity, food and culture. Preserving the specificities of the local food and traditions, knowledge of the community can play a vital role in protecting the ecosystems and to promote sustainable production.

Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone

slowfood
Slow Food is a major international non-profit association committed to give the right value to food, in respect of those who produce, in harmony with the environment and ecosystems, thanks to the knowledge of which they are custodians territories and traditions. Slow Food is working every day in 150 countries to promote good nutrition, clean and fair for all.



terramadre

A growing worldwide network that gives voice to those who want to build from the bottom a different model of food production that respects the balance of nature, the dignity of producers, consumers’ health. They are part of the Earth Mother peasants, farmers, fishermen, cooks, academics, students, consumers, who share the same desire: to safeguard the territory and guarantee everyone a good, clean and fair. Terra Madre is the meeting between representatives of the global network (in Turin every two years) and regional networks (in Tours, Bilbao, Brasilia, Buenos Aires, Dar es Salam, etc.). Terra Madre is a set of local projects on five continents that protect biodiversity and promote short supply chains and taste education.

terramadre.info



salonedelgusto

The Salone Internazionale del Gusto, organized by Slow Food, the Piedmont Region and the City of Turin in its seventh edition, is a food market, a meeting place and gathering where he engaged in the economy and the exchange of food and wine culture. The goal is to provide consumers and visitors of signs to know and learn to choose food. The Hall becomes a real place for debate on the major issues: the supply chain to consumers, from advertising to education, everything, in short, what concerns gastronomy and economy associated with it.

salonedelgusto.com



slow-food-logo

fondazione-slowfood-it

Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone

L’association Slow Food Monaco Riviera Côte d'Azur se compose de restaurateurs, hôteliers, ou même de simples personnes qui aiment la bonne cuisine, l’alimentation propre et la qualité de la vie. On peut devenir membres dans plusieurs manières, au but de soutenir et participer à l’association d’une façon active et importante. L’association a établi des différentes typologies d’inscription.

More infos
Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone