Reflecting on the crisis the world has been in this year, I wonder how that will affect us in the long run. Will it change us, humans, in the right direction? Will we be more conscious and appreciate more the small and near things? Or will we just become more selfish and greedy? Will we be more careful about how we use our money? What and how much things we buy, what food we eat, where we travel?

Something very relevant these days, that really deserves a lot of attention and support, is the global organization Slow food.

Slow Food is an organization that promotes local food and traditional gastronomy. It was founded in Italy in 1986, after a demonstration on opening a McDonald at the Spanish Steps in Rome. It was officially founded in Paris in 1989. Since then it has spread worldwide, to more than 160 countries, involving millions of people. The headquarter is located in Piemonte, Italy where the movement was born.

Slow Food is about respect and responsibility for the farmers, the animals and the nature, local and sustainable agriculture. And the name slow food was actually created as the opposite of fast food, industrial food production and globalization. It has also to do with the time slow, because the natural processes take time. Time to harvest, time to produce, time to cultivate and conserve.

Slow Food’s philosophy and dream is that all people in the world can access and enjoy food that is good for them, good for those who grow it and good for the planet.

Slow food principles:

1. Cook food from the beginning. Be aware of the ingredients you are using.

2. Think about what you buy. Quality vs. quantity. Why are cheap ingredients so cheap? What is behind the big food industry that makes it so cheap? Can you buy better quality and make better food that does not cost more in the end?

3. Think about the environment. Focus on biological ingredients to help our planet.

4. Think local and small. Seasonal, taste better, better for the climate and you.

In the end for me it’s about the joy of eating and cooking fresh, tasty and healthy food. Knowing that what’s on my plate has not travelled the whole world. It’s not about the exclusive ingredients that it’s difficult to get a hold on. It’s about being creative with what is accessible and near. Experimenting and making delicious recipes with few and simple ingredients. That’s kind of a victory for me.

I recommend you to follow slow food on social media if you are interested in food and sustainability. They have so many interesting heart cases and stories to tell.