SLOW FOOD

Mer som dette

IMPORTÀNCIA I UTILITZACIÓ DE LES ALGUES

Ved Elvira Martí Parera

Healthy food

Ved sara garcia

O&SCM

Ved Giancarlo Rapisardi

Impact of Exploration and Colonization

Ved Taylor Medlin

(WHAT IS THE AIM OF SLOW FOOD?)

(WHERE and WHEN IS FOUNDED SLOW FOOD?)

(WHAT IS SLOW FOOD?)

SLOW FOOD

a NO-PROFIT and ECO-GASTRONOMIC ORGANIZATION

in ITALY in 1989 by Carlo Petrini

PROTECT LOCAL FOOD at RISK OF EXTINCTION

Argomento principale

three PRINCIPLES:

FAIR

Prices are accesible and conditions are fair for producers.

CLEAN

THE FOOD IS local AND BASED ON sustainable agriculture and Biodiversity

GOOD

The food is fresh, seasonal and healthy