Slow Food Canada
Slow Food believes in recognizing the importance of pleasure connected to food. We should learn to enjoy the vast range of recipes and flavours, recognize the variety of places and people growing and producing food. We should respect the rhythms of the seasons and conviviality. But the recipe developed by Carlo Petrini and other Slow Food members proposes to add a new sense of responsibility to the search for pleasure, which we all have a right to enjoy. Slow Food has called this approach ecogastronomy. It is an attitude that combines a respect and interest in ecogastronomic culture with support for those battling to defend food and agricultural biodiversity around the world. Slow Food stresses the need for taste education as the best defense against poor quality and food adulteration. It is the main way to combat the incursion of fast food into our diets. It helps to safeguard local cuisines, traditional products, vegetable and animal species at risk of extinction. It supports a new model of agriculture, which is less intensive and healthier, founded on the knowledge and know-how of local communities. This is the only type of agriculture able to offer prospects for development to the poorest regions on our planet. The network of over 85 000 Slow Food members is organized into local groups — Condotte in Italy and Convivia elsewhere in the world — which, coordinated by Convivium leaders, organize courses, tastings and dinners, promote campaigns at the local level and participate in large international events organized by the association. More than 800 Slow Food Convivia are active in 80 countries, including 350 Condotte in Italy.
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