There is a way to eat meat — and stay environmentally friendly — thanks to initiatives like Slow Meat. Around 60 billion animals, without taking fish and other marine animals into account, are farmed and slaughtered every year to satisfy our need for meat. And this is a number set
Over the last ten years, a group of top chefs, food journalists and other key players in the food world have been used the “Manifesto for the New Nordic Cuisine” to promote Nordic cuisine in a number of contexts. Much of the manifesto was inspired by the principle of Slow
Following the slow food philosophy, which aims to counter the fast-food tradition, earth markets are community-run markets that bring naturally grown organic food to consumers at fair prices. They do not appear different from other local markets; however, they have to adapt to the Slow Food philosophy. With a special focus on
Carlo Petrini, the internationally lauded Italian founder of the Slow Food movement, is on a mission. He envisions a future where no one goes hungry, where land ownership is fair, and where growers’ traditional crops become prized foodstuffs for nations of gastronomes. He lays out the reasons — and the
The first eco-gastronomy congress was jointly organized by the Municipality of Cittaslow Gökçeada, Çanakkale Onsekiz Mart University (ÇOMÜ), and the South Marmara Development Agency in Gökçeada. 39 presentations were delivered at 7 sessions. The congress was spiced up by the workshops intended to get the participants to meet new tastes. Moreover,
Slow Food’s mission is “good, clean and fair food for all,” and of course, that means a focus on local, sustainable and ethical food. But part of the “good” in the “good food” in our mission is also about history, tradition, and connection. Delicious food is always made a little
