Exploring the Slow Food Movement: A Return to Tradition and Sustainable Eating

Asst. Prof. Ayşe Huri ÖZKARABULUT, Head of the Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Gelişim University provided valuable insights into the concept of "Slow Food".

Slow Food is an international movement started by Carlo Petrini in 1986. It is part of the Slow Movement, which promotes traditional local food use and slow eating patterns against fast food habits and preserves the characteristics of ecosystems.

Slow Food is directed to protect the right to enjoy, and respect the rhythm of life, and a harmonious relationship with nature. It also aims to explore, define and develop the food culture, develop appropriate taste and smell education from childhood, and protect and defend the agro-industrial heritage while respecting the cuisine of each country.

Slow Food supports the spread of quality food products while protecting consumer rights and promoting an environmentally responsible approach. The movement acknowledges that food is a fundamental factor for human health and well-being, and it aims to help improve people's relationships with their environment and with each other by promoting the proper use of food ingredients.
The Slow Food movement has taken the humble snail as its symbol, and while it epitomizes its celebration of "rest" and "slowness", some of its goals are ambitious and far-reaching. Its defense in the Manifesto of the Slow Food movement is rooted in its fundamental belief: to envision a better world, explicitly express their traditions, and savor a sense of togetherness.

Carlo Petrini, the founder of Slow Food, defines gastronomy as a cultural product that is intricately linked to quality, sustainability, biodiversity, and social justice. Criticisms directed towards the fast food industry align with the growing interest in Slow Food. The rapid consumption of food and beverages that emerged with globalization has proven to be detrimental to human health. Fast food has become an increasingly controversial subject due to concerns regarding food safety, quality, obesity, and various other health issues. Foods that can be eaten quickly have been shown to lead to high food intake and low satiety effects.

According to the International Charter:
In response to the negative impact of globalization on human life, social movements advocating for new ways of living, such as Slow Food and Cittaslow, have emerged among certain local groups.

The Slow Food movement emerged as a response to globalization, which poses a threat to traditional ways of life. Its primary purpose is not only to advocate for good food and culinary pleasure, promoting a slower pace of life, but also to defend and preserve traditional foods, primary ingredients, cultivation and processing methods, and biodiversity. It addresses the negative consequences of globalization, such as environmental degradation associated with industrialized agriculture, the disappearance of small-scale producers, the loss of low-profit varieties of vegetables, fruits, and grains, and the erosion of cultural identity.

Behind food quality comes a stronger and broader awareness of cultural, historical, natural, social, ecological, institutional, and productive conditions and mechanisms. The pleasure of food should be shared, and eating together is a primary way of socializing. Therefore, Slow Food promotes food culture by preserving and defending the cultural heritage, craftsmanship, social relationships, and associated biodiversity of local communities.

• Food should be good. This means that every meal consumed by individuals should taste good and provide pleasure without compromising its natural essence. It should meet the criteria of authenticity and naturalness, specific to a particular time, place, and culture, ensuring that the taste is enjoyable and satisfying.

• Food should be clean. It should be produced in a sustainable manner that does not harm the environment, animal welfare, or human health. It is necessary to protect the health of consumers and producers at every stage of the agro-industrial chain, including consumption, and to protect the ecosystem and biodiversity.

• Food should be fair. Food producers should receive fair compensation for their work under humane conditions, while their reputation, knowledge, and skills are respected and valued.
Initially, some local farmers and gardeners approached the projects with skepticism, but as consumer demand increased, they became more enthusiastic partners. In the Health Action Zone, they have also worked closely with local schools to help educate children about the benefits of regularly consuming fresh fruits and vegetables, the ingredients of foods, and the effects of different foods on the body.

Fast-consumable foods and distractions during meals can disrupt the body's ability to receive nutrients at healthy levels. Our current eating environment also affects our food intake control. The obesogenic environment stimulates food (energy) intake and inhibits energy expenditure. Large portion sizes, the presence of a wide variety of foods, high energy density foods, and high taste of foods are important factors in this regard. It has been suggested that when more people are present at an eating event, people eat more, this effect may be due in part to less attention span when dining with others than when eating alone. A similar thought may apply to eating while watching TV. Focusing on the television at the table distracts attention from internal signals and leads to impaired satiety response.

Future research should focus on the physiological, neurological, and molecular mechanisms underlying how our current eating environment influences our control of food intake. Eating slowly, and paying attention to food and the eating environment are important in preventing obesity. The Slow Food movement supports this.

Nutrition And Dietetics (English)

AHPGS(Accreditation Agency in Health and Social Sciences)

Exploring the Slow Food Movement: A Return to Tradition and Sustainable Eating

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