Slow Food UW

Everyone eats, and what we eat affects not only our well being and health, but also the environment, economy and society. Agriculture is one of the primary uses of land and water resources. Our food choices affect how these resources are used as well as the livelihoods of farmers and agricultural and food service workers. In the terms of Slow Foods founder, Carlo Petrini, our food choices make us all co-producers. Slow Food on Campus is an extension of the international Slow Food network and of Slow Food USA. Slow Food has been expanding over the past decade from dealing with issues of quality in cooking to include environmental and sustainable agriculture, social justice, and food sovereignty, among others. They began by engaging cooks, and then food communities, farmers, cheese, wine, other food producers, and most recently academics doing research on Slow Food issues. Today, Slow Food is reaching out to incorporate students and other young people who are interested in good, cl...