Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.
Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods. A cheese is as worthy of preserving as a sixteenth-century building.
Taste, like identity, has value only when there are differences.
A gastronomer who is not an environmentalis t is just stupid. Whereas an environmentalis t who is not a gastronomer is sad. It's possible to change the world even while preserving the concept of the right of pleasure.
Being Slow means that you control the rhythms of your own life. You decide how fast you have to go in any context. If today I want to go fast, I go fast. If tomorrow I want to go slow, I go slow. What we are fighting for is the right to determine our own tempos.
The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste.
If food was no longer obliged to make intercontinental journeys, but stayed part of a system in which it can be consumed over short distances, we would save a lot of energy and carbon dioxide emissions. And just think of what we would save in ecological terms without long-distance transportation, refrigeration, and packaging--which ends up on the garbage dump anyway--and storage, which steals time, space, and vast portions of nature and beauty.
I believe that he who sows utopia will reap reality.
Any gastronome who is not an environmentalist is stupid, and any environmentalist who is not a gastronome is sad.
