About Slow Food

Slow Food brings together pleasure and responsibility.

Slow Food was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the world around us. Today the Slow Food Association is a vast network of 100,000 members from 150 countries, grouped in local chapters called convivia, who are working together to defend their local culinary culture. 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 seasonal diet that satisfies the senses and is part of our local culture

clean… produced in harmony with the environment and human health

fair… accessible prices for consumers and fair conditions and pay for small-scale producers

Slow Food envisions a world in which everyone has access to good, clean and fair food.

Slow Food has been active for more than 20 years, and it shows:

The Slow Food Foundation for Biodiversity builds the capacity of food producers and defends biodiversity and food traditions by creating new economic models that are being put into practice all around the world: 300 Presidia – sustainable food production – projects, 800 Ark of Taste products and Earth Markets.

Slow Food organizes some of the world’s major food events – Salone del Gusto, Cheese, Slow Fish, Slow Food Nation – as well as many smaller fairs, to showcase sustainable agriculture and artisan food production and connect producers with consumers

Slow Food launched the Terra Madre Network in 2004 to give a voice to small-scale farmers and food producers and bring them together with cooks, academics and youth to discuss how to improve the food system collaboratively. Meetings are held at the global, regional and local level and the resulting projects promote knowledge exchange around the world.

All over the world, Slow Food, the convivia and the Terra Madre network are joining forces to carry out pioneering taste and food education projects at events and with schools, hospitals, canteens and other community institutions. 
Slow Food views learning as a reciprocal process – a group of people who share knowledge – and is focused on helping people to understand better where food comes from, how it is produced and by whom.

As a Slow Food member you….

• Join a network of like-minded individuals

As of January 2010, Ireland has over 400 members, in 15 active convivia across the country, each convivia is unique, yet all working towards the same goal and there will be with many opportunities for exchange and sharing ideas.

Join a local convivium and become involved in any way you wish (organizing, educating, sharing ideas, knowledge and food) to protect and enjoy your culinary heritage and help maintain the health of your community and landscape. Being part of the movement, means engaging in a range of diverse activities including visits to producers, trips to International Food Events, School Garden projects, renovating your work, local prison, hospital or school canteen so that local and artisan producers are included and traditional recipes championed, foraging for foods, mushroom hunting with experts.

• Support the Slow Food philosophy in practice – slow down and use your senses to become a ‘co-producer’, a responsible consumer who chooses to enjoy quality food produced in harmony with the earth and local cultures. What’s good for you is good for the planet!

• Get plenty of food for thought from within Ireland with the fantastic and informed Seilide magazine on the SlowfoodIreland.ie website and through the Slow Food network via electronic and printed publications – the monthly Slow Food and Terra Madre newsletter, the Slow Food Almanac, an annual review of what’s happening in the Slow Food world, and the Slow Food Companion (first time members) – as well as through local, regional and international events.