"The Slow food is a global eco-gastronomic movement that supports and celebrates food traditions in more than 50 countries worldwide.
Slow Food has become the standard bearer against fast -food values that threaten to homogenise and industrialise our food heritage. Slow Food reminds us that our natural resources are limited and that we must resist the ethic of disposability that is reflected everywhere in our culture.
Slow food helps to defend biodiversity in our food and prevent the dissapearance of countless traditional grains, vegetables, animal breeds and food products that are under threat due to the prevalence of convienience foods and industrial agriculture.
Slow food reminds us that food is more that a fuel and that good food is still a essential part of the joy of living.. When we understand the connection between the food on our table and the fields where it grows, our everyday meals can anchor us to nature and the place where we live; for the ritual of cooking and eating together constitutes the basic element of family and community life.”
(Carlo Petrini founder)
The producers present at the market can only sell products they have grown, sourced, raised, harvested, caught, preserved, or transformed - they must give a full account of the origins of produce and foodmiles and their product must comply with the concept of good clean and fair.
The producers themselves must be present at the market.
The products must be of outstanding quality and hygiene standards using natural ingredients and respectfull of the enviroment.
The products must be locally sourced as far a possible and seasonal.
Prices at the market must be transparent and justified and must meet the criteria of fairness both in properly renumerating the work of producers and in fairly treating customers who should benefit from the reduced costs of a direct sale.
Slow Food markets respect the surrounding enviroment and therefore in balance with the urban context within which they operate, they limit the production of waste and dispose of it properly. Materials used for tasting and packaging must be as biodegradable as possible. |
