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Slow Food

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The Slow Food movement preserves an ecoregion's cuisine and the associated food plants and seeds, domestic animals, and farming methods of that region. It began in Italy as a resistance movement to fast food but has expanded globally to 50 countries and now has 70,000 members. It now describes itself as an eco-gastronomy faction within the ecology movement, and some consider it also the culinary wing of the anti-globalization movement.

Programs of the Slow Food movement include or have included:

From time to time, Slow Food intervenes directly in market transactions, e.g. preserving four varieties of native American Turkey by ordering 4000 eggs of these and commissioning their raising and slaughtering and delivery to market.

Critics of the organization have charged it with being elitist, as it discourages nominally cheaper alternative methods of growing or preparing food. Slow Food responds by claiming to be working towards local production and consumption which will exploit "best practices" of science and professions worldwide but ultimately prove cheaper due to less reliance on transport and energy and chemical and technology intensive methods. These arguments parallel those of the anti-globalization movement, Greenpeace and green parties against global export of monocultured foodstuffs, especially GMOs.

See also: local food

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