Slow Food is an international non-profit organization founded in 1986 as a response to spur the spread of fast food and the consequent loss of the culture of eating and variety of flavors, Angela Colabelli explains. Slow Food is now a worldwide movement and brings together more than 100 000 people in 130 countries, with offices in Italy, Germany, Switzerland, United States, France, Japan and the United Kingdom (in order of establishment).                                                    

Slow Food is the union between ethics and pleasure, “eco-gastronomy”. It encourages sustainable farming, sustainable fishing and quality, as well as protecting traditional foods and a variety of regional flavors. Slow Food promotes the sensitivity of taste and fights for the preservation of biodiversity. Protecting an animal race or a plant species contributes to the defense of the environment.

Founded in 1986 by Carlo Petrini, Slow Food became an international association in 1989. Slow Food gives importance to the pleasure associated with food, learning to enjoy the diversity of recipes and flavors, to recognize the variety of places of production, and to respect the rhythms of the seasons and conviviality. Slow Food stresses the need for education of taste, for the preservation of local cuisines, traditional products, and plant and animal species in risk of extinction.