The philosophy of the movement is to savor food and associate the pleasure of nourishment with awareness and responsibility before the planet.
Created in Italy in 1986, the 'Slow Food' (slow food, in free translation) is a concept that strives for the pleasure of food and the use of quality products that respect the environment, the opposite of what happens with the Already known movement of 'fast food'.
This movement, which appeals to calm and pleasure, has as its philosophy to taste the food and to associate the pleasure of food with the conscience and responsibility before the planet. "It is useless to force the rhythms of life. The art of living consists in learning to give things time, "says Carlo Petrini, founder of Slow Food.
According to the doctor Juliano Pimentel, Slow Food intends to maintain local food traditions and increase people's interest in the food they eat and the impact that their production has on the environment.
The three pillars that give life to Slow Food are the good, the clean and the just. The 'good' is because the food must have quality, it must be seasonal, tasty and healthy; The 'clean' is because production and consumption should not harm the environment, animal welfare or health. Already the 'fair' is applied because prices must be accessible to producers and consumers.
Slow Food is a movement that still keeps the importance of food having time to grow, something that is essential for organic and sustainable food. Animals should also not receive ration to become mature more quickly.
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