Slow Food

From WikiMD.org
Jump to navigation Jump to search

Slow Food

Slow Food is a global, grassroots organization, founded in 1986 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

Pronunciation

/sloʊ fuːd/

Etymology

The term "Slow Food" originated in Italy during the 1980s as a response to the growing popularity of Fast Food. The phrase is a direct contrast to the fast food concept, emphasizing slower, more traditional methods of food preparation, which are often more flavorful and nutritious.

Related Terms

  • Slow Movement: A cultural shift that emphasizes slowing down life's pace.
  • Local Food: Food that is produced, processed and consumed within a certain region, often defined as within a certain distance from home.
  • Sustainable Agriculture: Farming in sustainable ways based on an understanding of ecosystem services, the study of relationships between organisms and their environment.
  • Organic Farming: An agricultural system that uses fertilizers of organic origin such as compost manure, green manure, and bone meal and places emphasis on techniques such as crop rotation and companion planting.

See Also

References

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski