Slow Food Movement




With the developing of technology to save time, we have always wanted to reduce the time which we spend on eating, so we met the fast-food sector. Yes, we gained speed, but the process of forgetting our food culture and the main purpose of our diet has also started to accelerate. Then, we started to think about the negative effects of fast life as the diseases caused by nutritional irregularities, and some psychological disorders emerged with the acceleration of life. These negative effects attracted the attention of conscious consumers in society and paved the way for the rising of the Slow Food Movement. For this reason, Slow Food was founded to prevent the disappearance of local food cultures and traditions, to resist the rise of fast life, to compete with people's decreasing interest in foods that they eat and how their food choices affect the world[1].

Italian gourmet Carlo Petrini started the "Slow Food Movement" in Italy in 1986 as a reaction to the opening of McDonald's restaurant in Piazza di Spagna in Rome. However, his aim is not only reacting for the opening of McDonald's but also to offer an alternative way to mass-produced globalized foods and to standardization which comes with acceleration. This movement: adopts that fresh, local and seasonal foods; advocates protecting the recipes that make up the food culture and cooking techniques; includes the interactions of food producers and consumers; also includes the interactions between the food itself and the people[2].  The most important thing is to protect this cultural identity and be able to relive many traditional phenomena that fast life has taken. Petrini said that "My friends and I started the Slow Food movement because we believed that we were on the verge of losing something that necessary, clean and good for life, the variety of food, the richness of our traditions and the losing of connection between what we eat and how it is produced. Since then, Slow Food has been the only movement that connects food pleasure with social responsibility, and it was the only movement that struggled for reaching food that good, clean and fair for all."[3].

Nowadays, Slow Food is transforming into a global movement with millions of people in more than 160 countries and working for that everyone can access to good, clean and fair food. This community has three basic principles; good, clean and fair[1].

Good: Quality, tasty and healthy food

Clean: Environment-friendly production

Fair: Affordable prices and fair conditions for consumers and producers


In fact, the conditions that should be in food production and consumption are basically formed of these three principles. The naturalness and health of the food that we eat is necessary for us, the state of the food after consumption is necessary for nature and ecosystem, and the satisfaction of the producers is necessary for the continuity of production.

Besides, Petrini established the University of Gastronomic Sciences in Pollenzo, Italy in 2004[4]. The aim of this university is to create an international research and education center for those working to innovate farming methods, preserve biodiversity, and establish an organic relationship between gastronomy and agronomy[5].The establishment of a university that aiming of such valuable goals, allows faster developments for food & agriculture, also makes Slow Food even more recognizable.

At the same time, Slow Food members around the world apply the basic principles that they have targeted with the events and activities which they organize in their own countries. There are 24 groups in Turkey that promote the "Slow Food" philosophy. Germiyan village in Çeşme, chosen as Turkey's first "Slow Food" village by highlighting small producers and natural foods against industrial production[6]. By getting to recognize this movement more closely; we hope that better, fairer and cleaner food with the awareness of the protection of our food & food culture, traditions and lifestyle.