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.
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.
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.