SLOW FOOD

The founding father of the Slow Food Movement, Carlo Petrini, recognized in 1986 that the industrialization of food was standardizing taste and leading to the annihilation of thousands of food varieties and flavors. Concerned that the world was quickly reaching a point of no return, he wanted to reach out to consumers and demonstrate to them that they have choices over fast food and supermarket homogenization. He rallied his friends and began to speak out at every available opportunity and soon the movement was born and Slow Food was created. Today the organization is active in 45 countries and has a worldwide membership of over 65,000.

People have responded to the growing movement, because they have become tired of buying the same things, eating the same foods and living the same lives. With these interests in mind, our mission is to create a robust, active movement that protects taste, culture and the environment as universal social values. Slow Food programs are dedicated to the mingling of taste, culture and the environment.

Slow Food International

The Italian association was founded in 1986 and its birth was celebrated in Barolo in the Langhe district in the province of Cuneo. The International Movement was founded in Paris in 1989. The International organization now has over 65,000 members on five continents. There is a large Slow Food USA membership, with 5,500 people sharing in the movement countrywide.

Slow Food's International Office, situated in Bra (Cuneo), a small town in southern Piedmont, employs about 100 people. They are the hub of a close-knit network of grassroots offices in Italy and abroad, which promote the movement by staging programs and events, overviewed in our "Change the World" section.

Slow Food U.S.A.

Slow Food U.S.A. is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. From the spice of Cajun cooking to the purity of the organic movement; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity. They reflect generations of commitment to the land and devotion to the processes that yield the greatest achievements in taste. These foods, and the communities that produce and depend on them, are constantly at risk of succumbing to the effects of the fast life, which manifests itself through the industrialization and standardization of our food supply and degradation of our farmland. By reviving the pleasures of the table, and using our tastebuds as our guides, Slow Food U.S.A. believes that our food heritage can be saved.

Slow Food U.S.A. believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the earth's bounty. Our goal is to put the carriers of this heritage on center stage and educate our membership on the importance of these principles. We hope you will join us.

Slow Food U.S.A. oversees Slow Food activities in North America, including the support and promotion of the activities of 70 local chapters, each called a "convivium," that carry out the Slow Food mission on a local level. Each convivium advocates sustainability and bio-diversity through educational events and public outreach that promote the appreciation and consumption of seasonal and local foods and the support of those who produce them.