Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.
In the United States, members of Slow Food USA’s 200 chapters celebrate the amazing bounty of food that is available and work to strengthen the connection between the food on our plates and the health of our planet. Our members are involved in activities such as:
- Raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown
- Caring for the land and protecting biodiversity for today’s communities and future generations
- Performing educational outreach within their communities and working with children in schools and through public programs
- Identifying, promoting and protecting fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance
- Advocating for farmers and artisans who grow, produce, market, prepare and serve wholesome food
- Promoting the celebration of food as a cornerstone of pleasure, culture and community
Check out the Snail of Approval website, a directory of the restaurants, bars, food and beverage artisans, and stores and markets. Slow Food NYC awards the Snail of Approval to those who contribute to the Quality, Authenticity and Sustainability of the food we eat and the beverages we drink in the City of New York.
Quality is fundamental—food must taste good and be good for us. Quality includes: the freshness and wholesomeness of ingredients; the care and craft with which they are handled; the quality of life of consumers, producers and their neighbors. It is a standard of Quality based on food that is good, clean and fair.
Authenticity means that the food is true to its source. Natural products free of additives are true to themselves; local, seasonal foods are true to their time and place; heirloom varietals and heritage breeds are true to their evolutionary history; traditional foods are true to their cultural heritage. Authentic foods come from and contribute to ecological and cultural systems that are good, clean and fair.
Sustainability means that we must pay attention to the consequences of how we produce and distribute food. We must be good stewards of the environment in which we live; we must protect the biodiversity on which we depend; we must be humane to the animals we raise, fair to the people we employ, and we must insist that high quality food be available to all. Sustainability means reducing all the negative consequences of making food – it means using processes that are good, clean and fair.