Access to good, clean and fair food
Slow Food's approach to agriculture, food production and gastronomy is
based on a concept of food quality defined by three interconnected
principles: good, clean and fair. Good: a fresh and flavorsome daily
diet which satisfies the senses and is part of our local culture; clean:
produced using methods that don't harm the environment or human health;
and fair: providing fair conditions and compensation for producers and
accessible prices for consumers. Slow Food works to defend the right to
good, clean and fair food for all people and emphasizes that pleasure
and responsibility must go hand-in-hand.
Agricultural and food biodiversity
Over the past century we have lost 80% of our food biodiversity: one
third of native cattle, sheep and pig breeds are now extinct or
endangered, three hundred thousand vegetable varieties have become
extinct, and we continue to lose one more every six hours. Slow Food is
committed to defending the biodiversity of cultivated and wild species
and native breeds. We commit to protecting quality foods that are
traditional and sustainable as well as their methods of cultivation and
processing. Without this there can be no food security.
Small-scale food production
The hyper-productive system shaped by industrial agriculture and
globalization has failed. It has not fed the planet, with today one
billion people facing starvation, has polluted the land and water,
destroyed the cultural identities of entire peoples and drastically
reduced biodiversity. Small-scale food production, based in local
communities, has the knowledge to show us the way to a sounder future.
The best approach to agriculture and fishing, especially for the poorest
regions of the world, is one that respects local cultures and is based
on the wisdom of local communities.
Food sovereignty
All peoples must retain the knowledge and freedom to decide what they
grow, how it is transformed and the make up of their daily diet.
Especially in developing countries, maintaining agricultural traditions
and knowledge are vital for the health of communities and cultures.
Small farmers are rapidly losing farmland dedicated to local food
production as it is diverted to export or biofuel production, as well as
losing their most precious asset: seeds. As farmers start to buy seeds
from companies who patent the most productive varieties, they abandon
traditional crops in favor of those that require massive amounts of
fertilizers and pesticides, and are intended for export or animal feed.
Education is crucial to support food sovereignty.
Language, culture and traditional knowledge
All peoples must have the possibility to preserve their language,
culture and traditional knowledge. The term ‘food community' was coined
to describe a new idea of a local economy based on food, agriculture,
tradition and culture. Through raising the profile of food communities
and the essential work they do, we return cultural dignity to small
producers, valuing their knowledge and skills. By doing so, we also
assist indigenous communities to uphold their culture and way of life,
and help to ensure that their knowledge is passed on to new generations.
Education is vital to ensure cultural diversity.
Environmentally responsible food production
Agriculture and fishing must be considered to be strongly interdependent
with the environment. They cannot be considered simply as economic
sectors, subject to the laws of supply and demand. We must ensure that
food production eliminates or reduces the use of chemicals, protects the
fertility of our land and water ecosystems, eliminates or reduces
waste, and promotes sustainable energy sources.
Fair and sustainable trade
Social justice and fair trade can be reached through labor that is
respectful of producers and provides them with fair pay, as well as
accessible prices for consumers and solidarity and respect for cultural
diversity and traditions. Short food supply chains are one of the key
elements of sustainable agriculture. Local food networks reduce
environmental impact by decreasing transport, and contribute to
preserving a region's food culture by giving it value. Furthermore, by
reducing the number of intermediary steps involved, we are better able
to reach a fair financial outcome for producers and consumers alike.
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