The Slow Food Manifesto

The Slow Food Manifesto

The Slow Food international movement officially began when delegates from 15 countries endorsed this manifesto, written by founding member Folco Portinari, on November 9, 1989.

Our century, which began and has developed under the insignia of industrial civilization, first invented the machine and then took it as its life model.

We are enslaved by speed and have all succumbed to the same insidious virus: Fast Life, which disrupts our habits, pervades the privacy of our homes and forces us to eat Fast Foods.

To be worthy of the name, Homo Sapiens should rid himself of speed before it reduces him to a species in danger of extinction.

A firm defense of quiet material pleasure is the only way to oppose the universal folly of Fast Life.

May suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency.

Our defense should begin at the table with Slow Food.
Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food.

In the name of productivity, Fast Life has changed our way of being and threatens our environment and our landscapes. So Slow Food is now the only truly progressive answer.

That is what real culture is all about: developing taste rather than demeaning it. And what better way to set about this than an international exchange of experiences, knowledge, projects?

Slow Food guarantees a better future.

Slow Food is an idea that needs plenty of qualified supporters who can help turn this (slow) motion into an international movement, with the little snail as its symbol.

Our mission

Slow Food works to defend biodiversity in our food supply, spread taste education and connect producers of excellent foods with co-producers through events and initiatives.

Defence of Biodiversity

Slow Food believes the enjoyment of excellent food and drink should be combined with efforts to save the countless traditional grains, vegetables, fruits, animal breeds and food products that are disappearing due to the prevalence of convenience food and industrial agribusiness. Through the Ark of Taste and Presidia project (supported by the Slow Food Foundation for Biodiversity) and Terra Madre, Slow Food seeks to protect our invaluable food heritage.

Taste Education

By reawakening and training their senses, Slow Food helps people rediscover the joys of eating and understand the importance of caring where their food comes from, who makes it and how it’s made. Convivium activities introduce local foods and producers to both members and non-members, while Taste Workshops offer guided tastings with food experts. School initiatives like convivium school gardens offer our youngest eaters hands-on learning experiences about the food they eat and grow themselves.

Slow Food created the University of Gastronomic Science to offer a multidisciplinary academic program in the science and culture of food. UNISG is another way in which Slow Food brings together the innovations and research of the academic and scientific world and the traditional knowledge of farmers and food producers.

Linking Producers and Co-producers

Slow Food organizes fairs, markets and events locally and internationally to showcase products of excellent gastronomic quality and to offer discerning consumers the opportunity to meet producers. For more information about events like Salone del Gusto, Cheese, Slow Fish, Aux Origine du Goût and A Taste of Slow, visit the Events listings.