SLOW FOOD

Mer av detta

IMPORTÀNCIA I UTILITZACIÓ DE LES ALGUES

av Elvira Martí Parera

Xandrei Place

av Soco Xandrei

RESPONSIBLECONSUMPTION ANDPRODUCTION

av Arife Eroğlu

Corporate Communications Framework

av Rebecca Ward

(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