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It’s a
fast-paced world we live in, and over the past two decades
America has grown accustomed to getting their food fast as well.
But as a result, the speed in which America has gained weight
has swelled to epidemic proportions.
In an
effort to take aim at the fast – and cheap – food craze, which
many argue has taken its toll on consumer’s health, a proposal
to ban (or limit) fast food restaurants in California garnered
much attention earlier this fall. But is it truly a solution?
Won’t consumers just find their fat, salt and super-sized meals
– with a diet soda – someplace else?
Instead, an organization called Slow Food USA proposes that food
industries take a different approach with consumers – a slow one
– where the “taste, tradition and honest pleasures of food” take
center plate. Founded in Italy over two decades ago by an
Italian who was outraged that a McDonald’s was opening in his
village, the slow food movement is about celebrating food and
the people who devote their lives to producing it.
It’s a
concept that just might offer some lessons for the beef industry
– especially small niche producers who can deliver the taste and
heritage slow food consumers crave.
What is “slow food?”
In essence the slow food movement is about telling food’s story
and connecting the consumer to that person, place and process of
how their food was produced.
Slow Food is about coming together as a food
community—connecting on the farm, in the market, and at the
table—to create and enjoy food that is good, clean and fair,
explains Erika Lesser, executive director of slow food USA.
She
adds that when we shorten the distance—both literal and
figurative—that our food travels to get to us, we are
participating in the slow food movement.
What does slow food hope to accomplish?
“We represent the consumer. Not just any consumer, but those who
are fed up with the industrial diet. They don’t want to eat meat
whose origin is dubious – and hard to trace its country of
origin. They don’t want tomatoes as hard as baseballs,” says
Lesser.
“Instead, we want to help consumers reclaim a source of pleasure
from their food,” she says, and provides some comparisons:
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Fast
food is standardized. Slow food is about traditions and being
culturally and biologically diverse
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Fast
food is global. Slow food is regional and local; authentic to
an area.
-
Fast
food is bland, cheap and in excess. Slow food is flavorful,
healthy and only needs to be eaten in moderation to provide
satisfaction.
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We
want slow food to be sustainably produced, and organically
grown where possible.
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Lesser concludes, “Slow food is what gets consumers excited to
eat corn and tomatoes in the summer – knowing something comes
into season.”
How
is Slow Food USA reaching consumers?
Education is a huge effort by the slow food organization. Lesser
reports that they now have over 14,000 members nationwide in 160
chapters. Slow Food USA is also reaching out to elementary
schools and college campuses, and Lesser says, “We need many of
those young people to become the next generation of farmers.”
Of the
group’s educational efforts, she adds, “We need to engage the
public and get them excited about eating good food again.
What does Slow Food offer producers?
The organization is devoted to helping small-scale, local
producers find markets for their specialty products. As an
example, Lesser tells about the Heritage Turkey – a naturally
raised, farm turkey that could fly (and was nearly extinct), as
opposed to today’s commercial turkey’s bred with such a focus on
breast meat that they can no longer fly. The Slow Food
organization was able to guarantee a market for the Heritage
Turkey, so farmers began to raise them again – and receive a
premium because demand outpaces supply.
Lesser
says another hurdle that her organization is tackling is the
lack of small-scale slaughterhouses available to producers at
the local level. “This is a brick wall to bringing back
sustainable meats and something that we hope to address,” she
says.
What are other benefits of slow food?
Lesser believes that the simple step of enjoying slow food can
also help the moral fabric of our country – such as more
appreciation of family, friends and community.
She
says, “Slow Food” is simply about taking the time to slow down
and to enjoy life with family and friends.
Lesser
suggests every day can be enriched by doing something slow -
making pasta from scratch one night, squeezing your own orange
juice from the fresh fruit, lingering over a glass of wine and a
slice of cheese – even deciding to eat lunch sitting down
instead of standing up – and that doesn’t count sitting in your
car at a fast food drive-thru.
For
more information visit
www.slowfoodusa.org. |
