The slow food movement originated in Italy in the late 1980s as a response to the opening of a McDonald’s in Rome, spearheaded by sociologist Carlo Petrini and a group of activists who sought to defend regional food traditions and promote eco-gastronomy over fast food culture.

Petrini’s motivations stemmed from observing the disconnect between farmers and consumers and the erosion of local food traditions due to the proliferation of fast food and large-scale food production systems, which he sought to address through conscious consumption and respect for seasonality and environmental sustainability.

The movement was driven by concerns about the negative impacts of industrialized food systems on local food traditions, the environment, and consumer health, advocating for food that is 'good, clean, and fair'—emphasizing quality, sustainability, and fairness in production and consumption.

Its core principles—'good, clean, and fair'—emphasize high-quality food, environmentally sustainable production, and equitable treatment of producers, contrasting sharply with the industrial food system's focus on efficiency, mass production, and long supply chains that often harm local economies and ecosystems.

Cultural factors such as the increasing pace of modern life and the erosion of local food traditions due to globalization contributed to the creation of the slow food movement, which has since expanded globally to include over 100,000 members in more than 150 countries, promoting local cuisines and sustainable practices worldwide.

Over the past 30 years, the movement has expanded globally, with notable milestones including the establishment of the Ark of Taste and Slow Food Presidia projects to protect endangered food products and traditional practices, and international forums such as the Terra Madre Salone del Gusto in Italy that bring together advocates from over 150 countries.

The Terra Madre Salone del Gusto in Turin, Italy, is a globally recognized gathering for the slow food movement, where participants can explore diverse agricultural and dietary traditions, engage in discussions on sustainability, and experience indigenous cuisines from around the world, including Taiwanese aboriginal food feasts.

Recent developments include regional adaptations like the Taitung Slow Food Festival in Taiwan, which integrates local Austronesian food culture and community participation, showcasing how the movement evolves to reflect diverse cultural contexts while maintaining its core values.

In Taitung, Taiwan, the slow food movement has been adapted to emphasize local traditions, such as the restoration of millet cultivation by the Bunun tribe and the integration of Austronesian culture, showcasing how traditional food practices can thrive in contemporary society through community engagement and international collaboration.

In Northern Ireland, the Causeway Coast and Glens region has embraced the slow food movement by accrediting local producers and hosting events that highlight traditional food preparation methods, fostering a resilient food system rooted in locality and sustainability.

In Malaysia, the slow food movement is reflected in efforts to preserve Penang’s food culture, such as through the Nazlina Spice Station, which focuses on traditional dishes like Laksa and promotes the cultural heritage of local cuisine.

The Taitung Slow Food Festival in Taiwan is a celebrated event that showcases local ingredients and traditional dishes, such as millet rice dumplings and Rukai blood sausage, while emphasizing sustainability and environmental respect, making it a key destination for experiencing authentic slow food culture rooted in Austronesian traditions.

Restaurant Bougainville in Amsterdam, ranked as the world's best fine dining restaurant by Tripadvisor in 2023, exemplifies slow food principles through its seasonal tasting menu and focus on high-quality, locally sourced ingredients, offering travelers a refined slow food experience in Europe.

The Causeway Coast and Glens in Northern Ireland has been recognized as a Slow Food destination, where local producers and venues collaborate to promote traditional food preparation methods and community-based dining experiences, aligning with the movement's values of locality and sustainability.

Travelers can discern authentic slow food experiences by seeking destinations that emphasize local ingredients and cultural heritage, such as Taitung County in Taiwan, which promotes slow food through initiatives like the Taitung Slow Food Festival that highlight terroir ingredients and traditional dishes rooted in the region's unique food culture.

Authenticity in slow food can also be gauged by engaging with local communities and exploring less commercialized venues, as seen in Yunlin County, Taiwan, where the International Slow Food Community promotes sustainable agriculture and local culinary traditions through events like the Earth Market and farm-to-table dining experiences.

Critics argue that the slow food movement, while promoting local and traditional food practices, can sometimes impose a Western-centric framework that overlooks the complexities and diversity of local food cultures, as seen in the Philippines and Malaysia where the movement has had to adapt to indigenous practices and community dynamics to remain relevant and inclusive.

The movement has faced challenges in balancing its ideals with practical realities, such as the economic pressures of industrial agriculture and the accessibility of slow food practices to broader populations, which can make it seem elitist or disconnected from the needs of less affluent communities.

In some regions, like Taitung, Taiwan, the slow food movement has successfully integrated local traditions and environmental sustainability, but this success highlights the need for careful localization to avoid homogenizing diverse food cultures under a single global narrative.

The slow food movement addresses sustainability by promoting agroecological practices and local food systems, as demonstrated by Slow Food Uganda's participation in events like the Agroecology Week of Action, which emphasized Earth Markets and traditional food biodiversity to foster resilient and sustainable agricultural systems.

In terms of food security, the movement advocates for territorial markets and localized food systems, which are more adaptable to global shocks and disruptions compared to industrial supply chains, as highlighted by the International Panel of Experts on Sustainable Food Systems (IPES) in their report on building resilience through local food networks.

The movement also supports biodiversity by initiatives like the Ark of Taste and Slow Food Presidia projects, which aim to preserve endangered food varieties and traditional agricultural practices, as discussed during the International Slow Food Forum in Taitung, Taiwan.

The movement plays a significant role in preserving traditional cooking techniques, recipes, and food heritage by promoting the use of locally sourced ingredients and traditional preparation methods, as seen in its origins in Italy where it was established to counter the rise of fast food and protect regional food traditions.

Events like the Taitung Slow Food Festival and International Slow Food Forum demonstrate how the movement fosters cultural preservation by showcasing traditional dishes, such as millet restoration in Taiwan, and encouraging community engagement to sustain food heritage in contemporary society.

The movement also emphasizes the importance of culinary education and awareness, with initiatives like real-life cooking classes and food festivals teaching traditional recipes and techniques, thereby ensuring these practices are passed down to future generations and remain integral to cultural identity.

The Terra Madre Salone del Gusto Global Slow Food Conference in Italy is a prominent event that highlights the diversity and traditions of agriculture and diet, bringing together slow food organizations and food producers from around the world to discuss environmental, climate, and public health issues while showcasing indigenous food cultures, such as Taiwan's aboriginal cuisine and native seeds presented by the Hualien Slow Food team in 2022.

Dan Saladino’s book 'Eating to Extinction' explores endangered foods globally, including Mexico’s indigenous maize varieties, and highlights the Ark of Taste catalog by Slow Food USA, which documents 5,000 rare foods from 130 countries, emphasizing the movement's role in preserving food diversity and cultural heritage.

Slow food proponents face challenges in maintaining authenticity as the movement expands globally, including the risk of homogenizing diverse local food cultures under a Western-centric framework, as seen in the adaptation of traditional cuisines to fit the movement's principles of 'good, clean, and fair' food originating from Italy but applied worldwide with varying local interpretations.

Cultural sensitivity is another challenge, as slow food initiatives must navigate the delicate balance of preserving indigenous food traditions while integrating them into contemporary practices, exemplified by efforts in Taitung, Taiwan, where millet restoration projects and Austronesian culinary heritage are showcased alongside international slow food practices.

Globalization further complicates authenticity, as industrialized food systems and tourism trends often overshadow local food traditions, prompting slow food advocates to emphasize community-driven approaches and local sourcing to counteract the environmental and cultural impacts of mass food production and consumption.

The slow food movement originated in Italy in the late 1980s as a response to the opening of a McDonald’s in Rome, spearheaded by sociologist Carlo Petrini and a group of activists who sought to defend regional food traditions and promote eco-gastronomy over fast food culture.

Title:

Content: Praise the slow pace of life.
Explore the fun of the world calmly
The idea of slow living negates the belief that a successful person should be busy or fast, and encourages the person to be present consciously at every moment.
Once the society is saturated with the new, it returns to the past, and this is what happens in art, decoration, fashion, and social trends.
From here, too, the slow pace of life can be seen as a return to the old calm in some way, after the rhythm of life has become too fast to keep up with.
The idea of a slow life can be a convenient orientation for those who are looking for a calm state of mind, trying to take a long-term view of life and the world away from constant stress, anxiety and gasping.
Slow living helps us live more consciously and clearly with what we value and need in life, where we do everything at the right speed, rather than constantly striving for speed.
The idea of slow living negates the belief that a successful person must be busy or fast, and encourages the person to be present consciously at every moment.
Life is better, not faster.
The idea of slow living is part of the broader slow movement that began in the 1980s in Italy.
After opening McDonald ’ s restaurants in the heart of Rome, Carlo Petrini and a group of activists formed a movement defending regional food traditions called Slow Food.
Over time, the movement has gained supporters in more than 150 countries, trying to encourage the enjoyment of good food and conscious consumption that encourages respect for seasonality, and to minimize the negative impact on the environment of food production.
Carlo Petrini ’ s idea began to take shape when he noticed the disconnect between farmer and consumer, due to the huge boutiques and fast food restaurants that fed central Rome and dramatically eroded local food traditions.
Carl Honoré, one of the most famous theorists of the idea of slow living, helped bring the idea to areas other than food when he published a book in Praise of Slow in 2004.
Awareness is growing about slow travel, slow thinking and slow action, all of which are examples of the different branches of the slow living movement.
Not all slowness is negative.
As more people were forced to slow down their lifestyle, interest in slow living increased during the epidemic period.
The search for the term slow life has increased by 4 times in Google and YouTube.
Although some of these images and videos depict a romantic rural life far from reality, for most people, the increase in research related to this content shows the desire to return to nature and seek hobbies closer to it, especially as a large number of people turned to remote work, which gave the opportunity to connect more with the self and search for what is truly pleasing, which is forgotten in the midst of a fast and breathless life.
The slow life movement gets rid of the negative connotations of the word "slow", which some may associate with laziness and non-productivity.
Carl Honoré explains the difference between good slowness and negative slowness, as good slowness is the deliberate slowness to do things at the right speed to achieve the best result.
On the other side, there is also good speed and bad speed.
Speed can be exciting and exhilarating in the right circumstances while the rush to finish things from just above the surface without going deep is just the opposite, because it causes distraction and is difficult to prioritize.
Essential elements of slow living
Slow living doesn ’ t mean we give up technology and fall back into old times, but it does help us give up distracting activities, make us reclaim our own time to become more present and aware of every moment in life, and help build stronger relationships and spend quality time with friends and children.
It also helps us build our own values, design the lifestyle that suits us, and dedicate time to what we ’ re really looking for, not what the fast-paced lifestyle of the planet forces us to do.
A slow life entails taking a break and redefining our relationship with things like a phone, tablet, or other gadgets like them, and then making room for screen-free time.
Honoré says, “The cornerstone of slow living is to form balanced and more humane relationships with modern technologies.
“We have to somehow learn when to go ahead with technology and when to slow down and stop moving between social media, the Netflix screen or even aimlessly surfing the internet. ”
Honoré also emphasizes the need to let go of the fear of rejection or being lost, and instead of trying to do everything, we should choose only what matters to us and touches us, without the worry of saying the word “no ”.
We must say no to everything that does not concern us and not increase the burden we place on ourselves.
We have to prioritize carefully and let everything else go, having grown tired of the speed with which we feel we are racing rather than actually living our lives.
We always wait for a moment other than the moment we live, which makes us feel that our lives are vanishing in vain.
Slow life solidifies deep pleasures and strong emotions, away from entertainment and shallow pleasures that fade away shortly and leave us burdened with feelings of frustration and loneliness.
Source: Websites

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

When did Carlo Petrini launch the Slow Food Movement?

Who is founder of the Slow Food Movement?

Carlo Petrini
An Italian sociologist and activist

Petrini’s motivations stemmed from observing the disconnect between farmers and consumers and the erosion of local food traditions due to the proliferation of fast food and large-scale food production systems, which he sought to address through conscious consumption and respect for seasonality and environmental sustainability.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

The movement was driven by concerns about the negative impacts of industrialized food systems on local food traditions, the environment, and consumer health, advocating for food that is 'good, clean, and fair'—emphasizing quality, sustainability, and fairness in production and consumption.

Title:

Content: Breaking The Industrial Cycle With Slow Food

Where do you go to get your groceries? If your first thought was your local supermarket, you are not alone. Shopping in large grocery stores became the norm for many of us, and we rely on these outlets more than we realise. They are convenient, filled to the brim with seemingly every product you could imagine and have a price point that fits most pockets.

From afar it seems like the perfect solution, but we all witnessed what happened in 2020, when the COVID-19 pandemic turned life on its head and among many others, highlighted the fragility of our food economy and the part supermarkets play in it.

The University of Oxford describes our food system as “a complex set of interconnected practices and relationships that ultimately deliver food from farms, processing facilities, factories, warehouses, and retailers, to the dinner table.”

Slow Food

The industrial food system is built for scale and efficiency with an aim to maximise production, reduce cost, and function much like factories.

Although many supermarkets and producers are taking steps to include the origins of their products on their labels, there is still not enough transparency around where our food actually comes from. This industrialised structure offers customers accessibility to a wider range of products at more affordable prices but has economic and environmental impacts that many are not aware of.

Industrial agriculture is notorious for using a range of fertilisers, pesticides, herbicides in their processes to maximise output, some of which stays present in the soil long after the crops are harvested. The products are then processed in factories, stabilised with preservatives and packaged in plastic, all occurring before they are loaded onto long haul freights, planes, lorries to arrive in distribution centres and eventually to supermarket shelves.

BBC Good Food reported that “DEFRA estimates that moving food is responsible for 25 per cent of all miles covered by heavy goods traffic in the UK. Transporting food within, to and around the UK produces 19 million tonnes of CO2 annually – equivalent to around 5.5 million typical cars.”

The length of the supply chains involved in industrial food systems result in a fragile structure as any slight disruption throughout the intricate process can halt the supply chain at any time.

However, this industrial food system is not the only one available to our economy. While our modern supermarkets heavily rely on large-scale agriculture, large scale production and precise, uninterrupted international food trade and fast turnaround times, the alternative slow food system focuses on a more resilient structure.

As the resilient alternative to this industrial cycle that many in the industry are championing, Slow Food is focused on returning to the traditional methods and celebrating all things local.

The not for profit grassroots organisation, Slow Food was set up in Italy in the late 1980s in a bid to promote traditional food preparation methods and locally sourced ingredients, going against the arrival of the American fast-food chain McDonald’s in Rome. The eco-gastronomic organisation now has around 100,000 members in over 150 countries.

Recognising and raising awareness of the negative impact the industrial food system had on society, the economy and the environment, the organisation ignited a Slow Food movement: a new way of conscious consumerism that takes seasonality, locality and tradition into account.

A slow, or resilient food system can take on many forms, starting with us as individuals making a conscious effort to engage with producers, venues and outlets that are aligned with the slow food values, to foraging, growing our own produce and going to local farmers’ markets.

Any involvement in the movement can make a significant difference in local communities and build a more sustainable, resilient and eco-friendly food system.

As the first accredited Slow Food destination in Northern Ireland, the Causeway Coast and Glens have been spearheading the move toward this resilient system and together with Taste Causeway, the collaborative network of local food and drink businesses.

From exciting slow food events to highlighting producers and awarding them with Slow Food accreditation, Taste Causeway and Slow Food NI are putting local suppliers and venues at the forefront of consumers’ minds, one business at a time.

To find out more about how you can support the Slow Food movement, the businesses involved and the upcoming events on the Causeway Coast, go to https://slowfood.tastecauseway.com/

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What are the supporters of slow food movement advocating?

On returning to traditional food methods

Its core principles—'good, clean, and fair'—emphasize high-quality food, environmentally sustainable production, and equitable treatment of producers, contrasting sharply with the industrial food system's focus on efficiency, mass production, and long supply chains that often harm local economies and ecosystems.

What are the supporters of slow food movement advocating?

A movement promoting high-quality, fair, and clean fisheries

Cultural factors such as the increasing pace of modern life and the erosion of local food traditions due to globalization contributed to the creation of the slow food movement, which has since expanded globally to include over 100,000 members in more than 150 countries, promoting local cuisines and sustainable practices worldwide.

Title:

Content: Slow travel.
How do you enjoy your vacation in 2023 in a completely different way?
Tourism and travel have recently become another way to keep up with popular trends or “trends ”, and to capture impressive images that bring in more followers.
While planning vacations, some no longer think only of the places they themselves wish to visit, as much as they observe the experiences of others on social media and think of all those wonderful places they go.
In the meantime, we seem to be surrounded by a flood of travel and tourism social media accounts, which post only minute-long "flutes" where influencers navigate between various fascinating tourist destinations.
Photos and leaflets tell you that you can travel to 10 places in seven days, and that there are 100 destinations you shouldn ’ t miss.
All of this makes us feel like we are in a race to go to as many destinations as possible in as little time as possible, and creates hunger for more experiences, drives us to jump like rabbits from one destination to another and from one experience to another, so we plan vacations filled with experiences, destinations and landmarks instead of focusing our time and budgets on what really interests us.
So, perhaps it ’ s time to rethink the way we travel from a different perspective that gives us more opportunity to relax and delve deeper into the travel experience, through “slow travel. ”
From food to travel.
In praise of slow and slow
In the 1980s, in 1986, McDonald ’ s opened a new branch in Piazza di Spagna, one of Rome ’ s most famous tourist attractions.
Italian sociologist and activist Carlo Petrini published a statement announcing the launch of the Slow Food movement as a reaction to fast food that has become permeating food cultures from one country to another, leaving its negative impact on food cultures and local cooking and turning it into a similar and unified “monster. ”
The statement sparked interest around the world, and quickly led to the emergence of a global movement and organization supported by more than 100,000 members, a movement that over time evolved into sub-ideas in other domains such as slow living, slow design, and slow travel.
Hence the term Slow Tourism, an approach to travel that offers different possibilities and ways to support sustainable tourism and low-carbon tourism, based on reducing mobility by plane and car, and relying more on bicycles or walking.
It also relies on communicating with local people and cultures and eating local folk food, with an interest in preserving the environment (2).
Prior to the COVID-19 pandemic, global tourism had reached a record high of 671 million international tourists.
Despite the positive effects of the boom in tourism, it has a negative aspect that cannot be ignored.
In a study published in the Journal of Sustainable Tourism, researchers focused on the potential of slow travel in the face of climate change challenges, with travel at the time of publication accounting for 50-97.5% of the amount of heat emission of most tourist trips.
The emerging concept of slow travel at the time was a reaction to high-carbon travel practices, so that slow travel becomes an integral part of the tourism experience and not just a difference in mode of transportation.
The negative impact of the tourism boom was not only on the increasing carbon footprint, but also on other environmental impacts of no less importance, for example, the Philippine government was forced to temporarily close the Boracay tourist area in 2018 to tourists, after it was transformed from a picturesque island to a sewage and waste sink for tourists, which affected the aquatic life there.
All these and other effects have led to the embrace of a new way of tourism, while embracing greater responsibility towards the environment and local communities, and opening up another horizon for individual enjoyment and exploration of the self and the world.
Here are a selection of slow travel mechanisms that will help you enjoy this exciting experience.
Take the least traveled routes.
Off The Beaten Path (or The Road Less Traveled) is one of the terms associated with slow travel, and is adapted from verses by the American poet Robert Frost, which means choosing unusual areas and different routes than the familiar, crowded routes, and is highly associated with the search for hidden local gems and avoiding the pattern of consumer tourism.
We advise you to stay away from peak tourist seasons, so you will be able to avoid the crowds, as well as get cheaper accommodation and transfers.
You will also be able to explore your destination slowly and quietly away from the crowds and crowds of tourists.
Nobody sees everything.
Many tourists fall into the sin of trying to see and discover everything, and you find lists such as “places not to miss if you go to such a country ” containing dozens of places that it is impossible for an ordinary person to visit all of them on a short vacation.
Take the Louvre as an example, one of the most famous and important museums in the world, with an area of   about 13 square kilometers, and its complex map makes you wonder will you be able to visit all these halls?
And see over a million pieces of art and history in one day?
Or even a few days?
Here you will have to choose between jumping from hall to hall and planning your visit so that you can see as many pieces as possible and take dozens of photos, or choose the pieces that really interest you, and look at each piece, and reflect on its meanings.
You can gasp from hall to hall, or you can settle for a few paintings, and if you go in the opposite direction, you can visit the same painting for several days and spend hours in front of it.
And what about the pictures?
The images are already on search sites, and believe me if you ’ re not an exceptional professional artist, the image you take in the Louvre has been taken by thousands of people before you.
Choose what matters to you, and build your own list based on your priorities.
If you don ’ t enjoy art, and you love outdoor adventure, why spend hours in a museum and see paintings you won ’ t be able to communicate with instead of climbing a mountain, for example.
The opposite is also true.
Think about what really interests your heart, are you a lover of architecture, nature or art and history?
And what are your priorities?
Let coincidence lead you.
Despite the importance of planning, planning every minute of your trip deprives you of a lot of coincidences that may give you irreplaceable opportunities.
Leave room for a bit of randomness, an empty space for chance, free tours in which your feet and intuition lead you towards the unknown and the adventure it carries.
You might want to skip the usual tourist attractions to enjoy other things, such as living like the locals and exploring the side streets away from the city center.
Knowing people is a treasure.
Speaking of side streets instead of renting a car, walking and using public transport will enable you to get to know the country better, as well as the chance to get to know the local population.
It is said that "the people of Mecca know its people", and so in every city, away from the popular tourist destinations, the people of the city know the best and cheapest places, restaurants and shops, and from them you can explore the city in the best possible ways.
Not only that, in movies we often see heroes change their lives after having an inspiring conversation with a passing person on the way.
Perhaps we wonder why we do not meet such inspirations, and why our lives do not change.
You may not be able to take inspiration if the ones you ’ re talking to are the hurried tourists or the tour guide.
But what about people from different cultures?
Shopkeepers and old people who sit in cafes, those who belong to a land other than your land and a time other than your time, is it not possible that if you open your heart and speak without concern, you can draw inspiration from them?
There is a hidden pleasure in talking to strangers you may never meet again.
The conversation may not turn your life upside down like in the movies, but if you allow your soul to open up enough, it could be an opportunity to explore a new aspect of yourself or the world.
Find out about local markets and food.
Instead of buying souvenirs from tourist bazaars or airports, you can try buying from local markets, where you will find unique handmade goods.
You can learn about the many handicrafts of each city, from which you explore its history, and support it in the face of counterfeit products that do not carry a soul.
Be sure to try local food as it is one of the most important experiences not to be missed when traveling.
Look for local dishes and try what works for you, visit local markets, and taste vegetables and fruits that may be unfamiliar in your country.
If you ’ re a foodie, you might want to take lessons in cooking local dishes, learn how to prepare them and understand more about the culture and history of the place.
Instead of searching for branches of international chains of cafes and restaurants drink your coffee in a small local cafe, meet the waiters and pioneers and pick up the tales scattered from their mouths, this is your real wealth from the journey, not the bright photographic image that resembles the hundreds of photos taken by tourists before you.
Get rid of travel stress
When you rush from one place to another with a full list of activities you do every minute, you usually come back from vacation with a deep sense of stress, which is called travel fatigue.
In the slow travel experience you will enjoy relaxing, walking through forests and gardens, or lying in the desert in a star-studded sky.
Ignore your phone and your desire to take pictures.
Relax a bit and enjoy your experience. (6)
You don ’ t need any more time or money.
Some may say I can ’ t travel slowly, my vacation is only 7 days.
Slow travel doesn ’ t mean long travel, it doesn ’ t have to do with time frame as much as the way you travel and your way of thinking.
So slow travel brings us back to the real and root causes of travel, why do we move from one place to another?
And what are we looking for?
Are we looking for more photos of our social media accounts, are we looking for relaxation, are we looking for more cultures and history, or do we want to dig deeper and connect with ourselves?
In terms of budget, I ’ m happy.
There are many ways to reduce your travel budget, it is possible to try work while traveling, you can work in one of the farms or small hotels in exchange for accommodation, which many places offer, especially if you decide to settle in one place for long enough.
Also, instead of looking for luxury hotels, you can opt for shared homes, live with a local resident, or look for shared accommodations and cheap local hotels.
And within your city, too.
If you don ’ t have a chance to vacation outside your city, you can apply these ideas in your city as well, instead of meeting your friends in repeated places behind glass walls, go on a tour to explore the city, the unknown areas of it, the unfamiliar streets.
Turn to the old cafes, to the trees you pass every day on your way to work without seeing or noticing its presence, to people and stones.
Remember that slow travel is not just a way to travel, but a different view of the world and a way to live and think.
— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —
Sources:
Carlo Petrini and the History of Slow Food
2. Slow Travel and Tourism
Slow travel: issues for tourism and climate
Philippines to shutdown tourist island boracay for six months
The Tourist ’ s Perception about Slow Travel – A Romanian Perspective
In light of the Krona pandemic, slow travel is the latest tourism trends
Source: The Island

How many countries have members of Slow Food organization?

How many members does the Slow Food Movement have globally?

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

Over the past 30 years, the movement has expanded globally, with notable milestones including the establishment of the Ark of Taste and Slow Food Presidia projects to protect endangered food products and traditional practices, and international forums such as the Terra Madre Salone del Gusto in Italy that bring together advocates from over 150 countries.

Title:

Content: Local Local Focus
Let ’ s eat out of the Bay!
Invited to the Slow Food Annual Conference in Italy, Slow Food Spirit received international attention
The Hualien Slow Food team was once again invited to participate in the 2022 Global Slow Food Conference in Italy. (Photo / Courtesy of Hualien County Government, same below)
Reporting by reporter Wang Chao-lin / Hualien
In the past two years, Hualien County Slow Food Team was once again invited to participate in the 2022 Terra Madre Salone del Gusto Global Slow Food Conference in Italy. On the 16th, Mayor Xu Harwei and team members gathered in the county government to discuss the relevant agenda.
The Terra Madre Salone del Gusto Italian Slow Food Conference is a space for communication centered on agriculture and diet, and an event that draws the world ’ s attention to the diversity and tradition of agriculture and diet.
From September 22 to 26, the team will give participants an in-depth experience of the Taiwanese aboriginal food feast in Dulin, Italy.
The mayor, Xu Wei, and the team members held in-depth discussions on the relevant agenda, and encouraged the members to achieve the richest results and return full load.
Xu started by thanking Hualien NGOs for participating in international exchange activities and conferences, so that local culture and Hualien characteristics have the opportunity to shine internationally.
Hualien attaches great importance to promoting slow food in the local context, and the original intention of Hualien Aboriginal food culture and the spirit of slow food are "high-quality", "clean" and "fair".
In the future, the Slow Food Forum and the Organic Forum will be scheduled to be held once every two years, and the organization will be staggered to extend and improve the preparation period, so as to maximize the benefits.
The Hualien County government has been engaged in discussions on the Slow Food movement since 2019, inviting Italy, Japan, the Philippines and other countries to participate in the first Hualien International Slow Food Forum, sorting out the local context and international development trends, and establishing a development direction for Hualien Indigenous Slow Food.
Two years later, the county government overcame the epidemic and held the second Hualien International Indigenous Slow Food Forum in 2021.
Through online meetings, people from Italy, South Korea, Japan, India, the Philippines, Malaysia and Taiwan were invited to discuss the current status of the global slow food movement and the new development of the future of slow food in Hualien.
Hualien Slow Food Association members attending this annual meeting include: President Wu Xueyue of Hualien County Indigenous Ethnic Wild Vegetables School, Indigenous Slow Food Small Farmer Biyingshu Team, Indigenous Slow Food Restaurant Seven Xing Tan Mumming Menu Cuisine Ho Chi Minh, Guang Fu Red Tile House Chef Cheng Yi, Dance Poetry Picking Workshop.
After that, 12 people, including President Gao Zhiyuan of the Taiwan Indigenous Peoples Voluntary Service International Exchange Association, and Youth Liaison Officer of the Taiwan Slow Food Organization, Hsu Gongyuan, and Director Deng Kelun of the Tribal Economics Section of the Indigenous Affairs Department of the county government, also went to observe and study, so that the county government will continue to work with NGOs to jointly promote the next stage of the Slow Food Project.
▲ ▼ The team will be in Turin, Italy, to let the participants deeply experience the food feast of Taiwan ’ s indigenous people.
The Slow Food Year 2022 will be held in Parco Dora, an environmentally friendly park in Turin, Italy, and will bring together Slow Food organizations and food manufacturers from around the world to discuss the environment, climate, public health and other issues. Parco Dora has become an important green center in Turin. The selection echoes the theme of the regeneration of the agricultural food system this year, and has also become a major highlight of this event.
Wu Hsueh-yueh, president of Hualien County Indigenous Vegetarian School, said that the Hualien Slow Food team will exhibit native seeds and important cereals during the annual meeting.
In addition, Chef Ho Chi Minh, a member of the Federation of Slow Food Chefs in Hualien, will lead cooks from the Asia-Pacific region to launch a cross-border indigenous slow food menu at the venue.
The 2022 Slow Food Salon will continue the spirit of the past, and with a new perspective and attitude, we will create a wonderful slow food movement with more than 30,000 slow food activists around the world in the new arena of Toulin.
Official Website: https: / / 2022.terramadresalonedelgusto.com / en /
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How many countries have members of Slow Food organization?

On returning to traditional food methods

The Terra Madre Salone del Gusto in Turin, Italy, is a globally recognized gathering for the slow food movement, where participants can explore diverse agricultural and dietary traditions, engage in discussions on sustainability, and experience indigenous cuisines from around the world, including Taiwanese aboriginal food feasts.

What are the supporters of slow food movement advocating?

Conscious consumption
Enjoyment of good food

On returning to traditional food methods

Recent developments include regional adaptations like the Taitung Slow Food Festival in Taiwan, which integrates local Austronesian food culture and community participation, showcasing how the movement evolves to reflect diverse cultural contexts while maintaining its core values.

Title:

Content: The first International Slow Food Forum was held today at the Taitung County Government Auditorium. International Slow Food representatives from Italy, the Philippines, India and Malaysia brought experience from all over the world to promote slow food.
Wang Zhihui, deputy mayor of Taitung County, said that this year's Slow Food Festival "Morning Table" will be held in Taitung Forest Park on April 29 and 30.
The slow food movement, which has been popular around the world for more than 30 years, originated in Italy and has been promoted in Taitung for more than 10 years.
In the "Taitung Slow Food Festival" held every spring and autumn, the public and tourists pay more attention to the source of ingredients in their lives, practice environmental protection and plastic reduction, and tell new stories in the contemporary era with traditional ingredients.
On the eve of the first Slow Food Festival this year, the Taitung County government invited seven international Slow Food Movement advocates to exchange with local Slow Food practitioners. The theme of the forum was “From Festival to Everyday, From Tradition to Contemporary ”." Flowers? "and other issues, hoping to continue to move internationally and link the Austronesian culture.
The 2023 Taitung Slow Food International Forum begins at 9: 00 am on the 28th. Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, introduce the expansion of Slow Food from Italy to the world, and share the classic Ark of Taste and Slow Food. The Food Presidia Project.
In response to the International Year of Millet 2023, Indian representative Aruna Tirkey shared the experience of the local Slow Food Festival in India with Xiaomi Kitchen in Jharkhand, India.
In addition, Malaysia representative Nazlina Spice Station is a local cuisine, from Laksa to talk about the preservation of Penang ’ s food culture.
The ibu istanda takiscibanan, who represents the Bunun in Taitung, shares with the international community the journey of restoring millet to the Kandeng tribe in Haiduan Township, while Kuo Li-chin, CEO of Tinhetang, fully describes the experience and future vision of Slow Food in Taitung for ten years.
International speakers will participate in the Taitung Slow Food Festival “Morning Table ” held in Taitung Forest Park on the 29th and 30th, and demonstrate the traditional breakfast of Indian and Filipino aborigines on the 30th. The event is free of charge. Please refer to the full text of the forum download website (https: / / reurl.cc / pL0XvZ), and Taitung Slow Food Food Festival information (https: / / www.facebook.com / SlowFoodTaitung /).
# International Slow Food Forum # Taitung Slow Food Festival # Taitung County Government # Slow Food Festival

On returning to traditional food methods

Which county in Taiwan has hosted Slow Food Festival?

In Taitung, Taiwan, the slow food movement has been adapted to emphasize local traditions, such as the restoration of millet cultivation by the Bunun tribe and the integration of Austronesian culture, showcasing how traditional food practices can thrive in contemporary society through community engagement and international collaboration.

Title:

Content: Taitung ’ s first ever International Slow Food Forum will be held on April 28!
International slow food representatives from Italy, the Philippines, India and Malaysia gathered at the Taitung County Government Hall to share the experience of slow food promotion around the world, and exchange and learn with local slow food practitioners in Taitung, making Taitung a new base for dialogue with the international slow food movement and linking up the southern island culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good quality, clean and fair ” comes from Italy, but it has grown up in Taitung with a rich variety of local features.
The Taitung County government specially invited seven international slow food activists and local slow food practitioners from Taitung County to exchange ideas on the eve of the first slow food festival this year, “from the festival to the day, from the traditional to the contemporary. ” The theme is to explore how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom in all corners of the world through the diverse participation of citizens and community power.
On the agenda, Andrea Amato and Daniel Cruse, from the International Slow Food Headquarters in Italy, first introduced the expansion of Slow Food from Italy to the world, and shared the classic Ark of Taste and Slow Food Presidia projects of the Slow Food movement.
In response to the International Year of Xiaomi 2023, Indian representative Aruna Tirkey will introduce the Xiaomi Kitchen in Jharkhand, India.
Nazlina Spice Station in Malaysia is an introduction to the local cuisine, starting from Laksa, to the preservation of Penang ’ s food culture.
Community power is also an important theme of this forum. The Gonnay couple from the Philippines and Ramon Uy Jr will discuss how the Slow Food movement can achieve the function of cultural inheritance and food farming education through community connection from family, community, organization, market, and tourism.
The local representative of Taitung, ibu istanda takiscibanan of the Bunun tribe, shared the history of restoring millet in the Kandeng tribe of Haiduan Township; Guo Lijin, CEO of Jinhetang, will talk about the experience and future vision of slow food in Taitung for ten years; and many Taitung slow food chefs and shop owners will join hands to show the strength of the cohesion in the local community.
Simultaneous real-time interpretation service is available, and people who are interested in promoting slow food are welcome to join us.
For details and registration, please go to
https: / / www.accupass.com / go / TTSlowFoodForum
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Taitung County Government Advertisements
# Slow Food # Taitung # International # Slow Food Movement # Italy

On returning to traditional food methods

Which county in Taiwan has hosted Slow Food Festival?

In Northern Ireland, the Causeway Coast and Glens region has embraced the slow food movement by accrediting local producers and hosting events that highlight traditional food preparation methods, fostering a resilient food system rooted in locality and sustainability.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What is  the first accredited Slow Food destination in Northern Ireland?

In Malaysia, the slow food movement is reflected in efforts to preserve Penang’s food culture, such as through the Nazlina Spice Station, which focuses on traditional dishes like Laksa and promotes the cultural heritage of local cuisine.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

The Taitung Slow Food Festival in Taiwan is a celebrated event that showcases local ingredients and traditional dishes, such as millet rice dumplings and Rukai blood sausage, while emphasizing sustainability and environmental respect, making it a key destination for experiencing authentic slow food culture rooted in Austronesian traditions.

Title:

Content: The Taitung Slow Food Festival, which has won the Gold Award for Good Design, will be held at the Huashan 1914 Cultural and Creative Park in Taipei at the end of the year, following the "Kids' Table" and "Fermented Table" in Taitung.
The slow food movement originated in Italy has been popular in the world for 30 years, and has taken root in Taitung for nine years. The “Taitung Slow Food Festival ” was jointly created by the stores, chefs, planning teams and the Taitung County Government.
The 13th Taitung Slow Food Festival will be held on December 4 and 5 from 11: 00 to 17: 00 in Taipei ’ s Huashan 1914 Cultural and Creative Park.
Taitung Slow Food Festival is based on local ingredients, food culture, food and agriculture issues. Each event presents the unique face of Taitung food with different themes. The event does not use disposable tableware. The store uses natural materials as food and environmental devices.
In October this year, Taitung Slow Food Festival won the Golden Award of Japan's Good Design Award, which is known as the Oriental Design Oscar.
The 30 restaurants participating in this event are selected from the previous Taitung Slow Food Festival, which will bring Ami pickled rice balls, Bunun millet rice with oil and popcorn, Paiwan millet rice dumplings, "Kanafu", Rukai blood sausage, Peinan elderly memory cuisine, etc. We offer a variety of slow food dishes, such as “Kokusai ”,“ Kokusai ”, “Kokusai ”,“ Kokusai ”, “Kokusai ”,“ Kokusai ”, “Kokusai ”,“ Kokusai ” and “Kokusai ”.
In addition to the food market, there is also the Taitung Food and Culture Exhibition, where you can experience the fascinating power of Taitung ’ s rice, fruits, wine and other products.
# Taitung # Taitung Slow Food Festival # Food Culture # Slow Food

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

Which county in Taiwan has hosted Slow Food Festival?

Restaurant Bougainville in Amsterdam, ranked as the world's best fine dining restaurant by Tripadvisor in 2023, exemplifies slow food principles through its seasonal tasting menu and focus on high-quality, locally sourced ingredients, offering travelers a refined slow food experience in Europe.

Title:

Content: Tripadvisor Serves Up the World's Best Restaurants

Published: Sep. 27, 2023 at 6:00 AM CDT|Updated: 18 minutes ago

2023 Travelers' Choice Best of the Best Awards Reveal Travelers' Top-Rated Eateries

Amsterdam Home to World's Best Fine Dining; NYC Restaurant Tops U.S.

NEEDHAM, Mass., Sept. 27, 2023 /PRNewswire/ -- Tripadvisor, the world's largest travel guidance platform, today announces its final Travelers' Choice Award for 2023: Best of the Best Restaurants. As Tripadvisor's latest seasonal travel data indicates, food is the most exciting factor of upcoming trips – over two-thirds of travelers will prioritize food (67%) during their fall travels1. To help guide those planning with their stomachs, Tripadvisor is delivering this year's best places to eat in top travel destinations around the world.

The 2023 awards feature a full menu of seven subcategories, from classic favorites like Fine Dining and Everyday Eats to those fit for a special occasion like Date Night and Hidden Gem Restaurants. The awards also include two brand-new lists for 2023, honoring travelers' favorite Family-Friendly and Vegetarian Restaurants. Revealing the top restaurants globally based on the quality and quantity of traveler reviews left on Tripadvisor from June 1, 2022 through May 31, 2023, this year's winners span six continents, 58 countries and a whopping 478 different destinations, forming a list that appeals to a diversity of tastes. Notably, the "melting pot," New York City, prevails as the city with the most winners.

On the prestigious Fine Dining list, Restaurant Bougainville in Amsterdam, which ranked No. 13 in Europe last year, shot all the way to No. 1 in the world for 2023, thanks in part to its crowd–favorite course tasting menu, potato dish and wagyu, alongside the venue's "brilliant experience," according to Tripadvisor reviews. The top 25 Fine Dining restaurants in the world for 2023 feature a blend of new winners and familiar favorites, from Hong Kong's Cantonese-flavored Tin Lung Heen to Brazil's authentic Oro Restaurante.

In the U.S, New York City's iconic French seafood establishment Le Bernardin, helmed by chef Eric Ripert, is No. 1 for Fine Dining. Though this three Michelin star restaurant did not rank on Tripadvisor's list in 2022, it is also No. 23 in the world this year, and is the only U.S. restaurant to appear on Tripadvisor's global Fine Dining list.

Tripadvisor's Hidden Gems list is perfect for wayfaring travelers craving a deeper dive into the culture of a place. These restaurants earn their under-the-radar status, headlined by Restauracja Future & Wine in Warsaw at No. 1 for 2023. Focusing on a simple cooking technique with seasonal flavors and high-quality ingredients, Restauracja is beloved for its modern blend of Polish and European cuisine.

Meanwhile, features like dietary restrictions are increasingly important to prospective diners, accounting for 15% of all questions asked in restaurant pages on Tripadvisor last year2. As the top searched dietary restriction on the site, Tripadvisor is recognizing travelers' favorite Vegetarian-Friendly Restaurants. Chia Vegan Restaurant in Cusco shines No. 1 in the world with its focus on organic vegan food, while The Studio in Hilton Head is No. 1 in the U.S. As the name suggests, this unique spot doubles as a studio promoting local artists.

Another new list for 2023, the best Family–Friendly Restaurants, serves those searching for great places to eat with kids both in the U.S. and around the world. This list of the best-rated restaurants by families includes entirely kid-focused spots like Pirate's Table Calabash Seafood Buffet in South Carolina alongside fun for the whole family places like El Huaso Mirra in Chile.

"Restaurants provide a great way for travelers to get immersed in a destination's history and culture. This year's Travelers' Choice Restaurant winners—whose diversity and geographic reach reflect the fact that the last remaining pandemic-era travel restrictions have lifted—are especially exciting. We know Tripadvisor travelers seek out first-hand intel and guidance, and that's exactly the spirit of these lists: All of our winners were selected not by professional food critics or editors, but by real diners who have left their feedback on Tripadvisor within the past year." – Sarah Firshein, Head of Editorial at Tripadvisor

The Best of the Best

Fine Dining: Restaurants for high-end dining. Think: white tablecloths, famous chefs, unforgettable bites.

World Top 10

U.S. Top 10

1.

Restaurant Bougainville – Amsterdam, The Netherlands

Le Bernardin – New York City, New York*

2.

Ise Sueyoshi – Nishiazabu, Japan*

The Restaurant at Gideon Ridge – Blowing Rock, North Carolina

3.

The Old Stamp House Restaurant – Ambleside, United Kingdom

Hall's Chophouse – Charleston, South Carolina

4.

Maison Medard – Boulleret, France

Bourbon Steak by Michael Mina – Nashville, Tennessee

5.

Ristorante Villa Crespi – Orta San Giulio, Italy

The Silver Fork – Manchester, Vermont

6.

Avartana – Chennai (Madras), India*

Sazón – Santa Fe, New Mexico

7.

Akira Back – Bangkok, Thailand

Fat Canary – Williamsburg, Virginia*

8.

Paul Ainsworth at No. 6 – Padstow, United Kingdom

Mama's Fish House – Paia, Hawaii

9.

PIC – Valence, France

GW Fins – New Orleans, Louisiana

10.

Sachi Heliopolis – Cairo, Egypt

Circa 1886 Restaurant – Charleston, South Carolina

Everyday Eats: Restaurants for laid-back fare that goes above and beyond, without breaking the bank.

U.S. Top 10

  1. Doc Ford's Rum Bar & Grille – St. Petersburg, Florida*
  2. Local Goat – Pigeon Forge, Tennessee
  3. Florida Keys Steak and Lobster House – Marathon, Florida*
  4. Ristorante Pesto – Philadelphia, Pennsylvania
  5. Moose – AKa's – Denali Park, Alaska
  6. Gambino's Fairhope, Alabama
  7. Golden Goose American Grill – Sedona, Arizona
  8. The Republic Grille Magnolia, Texas*
  9. Jettie Rae's Oyster House Asheville, North Carolina*
  10. Oceana Coastal Kitchen – San Diego, California*

Hidden Gems: Restaurants that earn their under-the-radar status (if you know, you know—and now you do).

World Top 10

U.S. Top 10

1.

Restauracja Future & Wine – Warsaw, Poland*

Cookie Dough Monster – Pigeon Forge, Tennessee*

2.

Omakase – Braga, Portugal*

Riverfront Seafood Company – Kingsport, Tennessee*

3.

Kinara by Vikas Khanna – Dubai, United Arab Emirates*

Kaya island Eats – Key West, Florida*

4.

Rucula Cusco – Cusco, Peru*

Rendezvous Bar & Grill – Fort Lauderdale, Florida*

5.

Goreme Han Restaurant – Goreme, Turkiye*

Happy Fish Peruvian Fusion Restaurant – Tampa, Florida*

6.

Victory Cafe – Athens, Greece*

Katherine Meets Toni – New York City, New York*

7.

Happy Monkey – Villa de Leyva, Colombia*

Piccola Cucina Osteria – New York City, New York*

8.

Hanoi Food Culture – Hanoi, Vietnam*

Express Cafe – Kissimmee, Florida*

9.

Thia G·ªó Restaurant Da Nang – My An Vietnam*

Cru Cafe – Charleston, South Carolina*

10.

Hierro Parrilla San Telmo – Buenos Aires, Argentina*

Spice Symphony – New York City, New York*

Vegetarian: Restaurants with veg-friendly menus that are wowing diners across the board.

World Top 10

U.S. Top 10

1.

Chia Vegan Restaurant – Cusco, Peru*

The Studio – Hilton Head, South Carolina*

2.

Blu Bar – Barcelona, Spain*

Full Bloom Vegan – Miami Beach, Florida*

3.

Time Traveller – Bengaluru, India

Plant Vegan Restaurant – Asheville, North Carolina*

4.

Antica Casa Rava – Alessandria, Italy*

Bouldin Creek Cafe – Austin, Texas*

5.

Veggie Pause – Fes, Morocco*

Fox & Fig Cafe – Savannah, Georgia*

6.

Vegan Beat – Athens, Greece*

Russell's By Eat Healthy – Kapaa, Hawaii*

7.

La Bruja – Antigua, Guatemala*

Eleven Madison Park – New York City, New York*

8.

Ark – Copenhagen, Denmark

P.S. Kitchen – New York City, New York*

9.

BioMania Bistro – Bol, Croatia*

The Cafe – Key West, Florida*

10.

Hum – Healthy Veggies Delights – Ho Chi Minh, Vietnam*

Lovina – Calistoga, California*

Family-Friendly: Restaurants where the vibe—and the menu—is a good time for the whole fam.

World Top 10

U.S. Top 10

1.

El Huaso Mirra – Tongoy, Chile*

Outer Banks Boil Company Corolla – Corolla, North Carolina*

2

Pizzaria da Vila – Aquiraz, Brazil*

MACS– Macaroni and Cheese Shop – Wisconsin Dells, Wisconsin*

3.

Restaurante Casa do Tempero – Penha, Brazil*

Pirate's Table Calabash Seafood Buffet – Surfside Beach, South Carolina*

4.

La Casona del Zorro – La Casona del Zorro, Chile*

English Mountain Trout Farm & Grill – Sevierville, Tennessee*

5.

Hatsuhana Japanese Restaurant – Gold Coast, Australia

Frizzle Chicken Cafe – Pigeon Forge, Tennessee*

6.

Outer Banks Boil Company Corolla – Corolla, North Carolina*

Yak & Yeti Restaurant – Orlando, Florida*

7.

Balcon Del Quindio – Armenia, Colombia*

Thomas Donut & Snack shop – Panama City Beach, Florida*

8.

Rim Nam Pool Bar – Mai Khao, Thailand*

Bandanas Mexican Grille – Wildwood Crest, New Jersey*

9.

The Edge – Dubai, United Arab Emirates*

Merlin's Pizza – Destin, Florida*

10.

Restaurante Edu – Governador Celso Ramos, Brazil*

Blue Bayou Restaurant – Anaheim, California*

Date Night: Restaurants that set the mood for a night of wining and dining.

World Top 10

U.S. Top 10

1.

Waitui Bar & Grill – Denarau Island, Fiji

Hot Tin Roof – Key West, Florida*

2.

Restaurante 1621 – Cartagena, Colombia

Circa 1886 Restaurant – Charleston, South Carolina

3.

Mylos A La Carte Restaurant – Rhodes, Greece

The Restaurant at Gideon Ridge – Blowing Rock, North Carolina

4.

Alameda Suiça – Monte Verde, Brazil*

Glen–Ella Springs Inn & Restaurant – Clarkesville, Georgia

5.

Saigon Restaurant & Lounge – Cairo, Egypt*

The Silver Fork – Manchester, Vermont

6.

Restaurante Pontremoli – Campos Do Jordao, Brazil*

Bistro St. Michaels – St. Michaels, Maryland

7.

Almira Restaurant – Santorini, Greece*

Desert Bistro – Moab, Utah

8.

Kaukau Restaurant – Singakerta, Indonesia*

Franny's Bistro – Camden, Maine*

9.

Nautika Restaurant – Dubrovnik, Croatia*

Le Stick Nouveau – Eureka Springs, Arkansas*

10.

Kaage at VARU by Atmosphere – Madivaru, Maldives

Dahl & Di Luca Ristorante Italiano – Sedona, Arizona*

Quick Bites: Restaurants serving up casual bites when you're on the go—no reservations required.

U.S. Top 10

  1. Bleecker Street Pizza – New York City, New York
  2. Portillo's & Barnelli's – Chicago, Illinois
  3. Joe's Pizza – New York City, New York*
  4. BurgerFi – Naples, Florida*
  5. Steak Shack – Honolulu, Hawaii
  6. BirdHouse Page, Arizona
  7. Shake Shack Theater District New York City, New York
  8. In–N–Out Burger – Los Angeles, California
  9. The Taco Stand – La Jolla, California*
  10. Earl of Sandwich – Orlando, Florida*

*Denotes new Best of the Best winner for 2023.

Winners across all regions and subcategories can be seen here: tripadvisor.com/travelerschoice–restaurants.

Notes to Editor

  1. From a Tripadvisor Consumer Sentiment Survey, based on data drawn from an online survey of over 2,400 consumers, in partnership with Qualtrics, conducted between June 20July 1, 2023 across six countries, including Australia, Italy, Japan, Singapore, U.K. & U.S., as shared in Tripadvisor's latest seasonal travel index.
  2. Tripadvisor internal data based on the most common questions asked in the Q&A feature on Tripadvisor restaurant pages in 2022.

Methodology
The 2023 Best of the Best Restaurants are calculated based on the quality and quantity of reviews and ratings for restaurants on Tripadvisor collected from June 1, 2022 through May 31, 2023, specific to each award subcategory, as well as an additional editorial process.

Tripadvisor is proud to serve a broad and diverse community of travelers from all over the world. As such, Tripadvisor reserves the right to determine the eligibility of any property, business, destination or point of interest listed on Tripadvisor for an award based on additional factors that reflect Tripadvisor corporate policies and values. For more details on Tripadvisor's awards policy, see here.

About Tripadvisor
Tripadvisor, the world's largest travel guidance platform*, helps hundreds of millions of people each month** become better travelers, from planning to booking to taking a trip. Travelers across the globe use the Tripadvisor site and app to discover where to stay, what to do and where to eat based on guidance from those who have been there before. With more than 1 billion reviews and opinions of nearly 8 million businesses, travelers turn to Tripadvisor to find deals on accommodations, book experiences, reserve tables at delicious restaurants and discover great places nearby. As a travel guidance company available in 43 markets and 22 languages, Tripadvisor makes planning easy no matter the trip type. The subsidiaries of Tripadvisor, Inc. (Nasdaq: TRIP), own and operate a portfolio of travel media brands and businesses, operating under various websites and apps, including the following:

www.bokun.io, www.cruisecritic.com, www.flipkey.com, www.thefork.com, www.helloreco.com, www.holidaylettings.co.uk, www.jetsetter.com, www.niumba.com, www.seatguru.com, www.singleplatform.com, www.vacationhomerentals.com, www.viator.com.

*  Source: SimilarWeb, unique users de-duplicated monthly, June 2023
** Source: Tripadvisor internal log files

View original content to download multimedia:

SOURCE Tripadvisor

The above press release was provided courtesy of PRNewswire. The views, opinions and statements in the press release are not endorsed by Gray Media Group nor do they necessarily state or reflect those of Gray Media Group, Inc.

What are the supporters of slow food movement advocating?

Conscious consumption
Enjoyment of good food

On returning to traditional food methods

The Causeway Coast and Glens in Northern Ireland has been recognized as a Slow Food destination, where local producers and venues collaborate to promote traditional food preparation methods and community-based dining experiences, aligning with the movement's values of locality and sustainability.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What is  the first accredited Slow Food destination in Northern Ireland?

Travelers can discern authentic slow food experiences by seeking destinations that emphasize local ingredients and cultural heritage, such as Taitung County in Taiwan, which promotes slow food through initiatives like the Taitung Slow Food Festival that highlight terroir ingredients and traditional dishes rooted in the region's unique food culture.

Title:

Content: Local Local Focus
Taitung Slow Food Festival won the Gold Award of Japan 's Good Design Award Online, affirming the strength of local slow food
▲ Taitung Slow Food Festival awards online. (Photo by reporter Yang Han-sheng)
Journalist Yang Han-sheng / reporting from Taitung
The “Taitung Slow Food Festival ” organized by the Taitung County Government won the Best 100 and Gold Award of the Good Design Award in Japan. The online award ceremony was held on the 2nd. Food fashion, the most beautiful stars, etc., developed a sustainable economic model rooted in the land and respect for the environment, and slow food is the best embodiment of slow economy. Thanks to the efforts of the team and shop owners, I believe Taitung will use" slow "as the key word to create more charm and reason for 10,000 people to come to Taitung 100 times.
County Mayor Rao Qingling mentioned that the Slow Food Campaign has been promoted in Taitung for 9 years. Since 2012, it has been launched by the “Productive Table Project ” in the Valley. Since 2017, it has been expanded to hold the“ Taitung Slow Food Festival ”. The slow lifestyle of Taitung has become an important brand, and slow food has become one of the best expressions of Taitung's "slow economy."
▲ Taitung Slow Food Festival won the Japan Good Design Award.
(Photo by reporter Yang Han-sheng)
This year, 5,835 entries from all over the world participated in the Taitung Slow Food Festival. In addition to winning the 100 Best Awards with less than 2% of the prizes, the jury praised “using the food that most people can enjoy as a place to learn ” and was selected as the top 20 best design. It has made Taitung the light of Taiwan, and it has also made Taitung visible on the world map.
This award shows that Taitung does not need to copy the development model of the city, but rather grasp the value of "slow", from slow food, slow farming to slow life, slow travel, slow design, slow craftsmanship, etc., to find the future. New possibilities, exploring new paths, building new values, and creating more reasons for 10,000 people to come to Taitung 100 times.
The county government explained that Taitung Slow Food Festival takes terroir ingredients, food culture, and food and agricultural issues as the entry points. Each year, different themes are set. Through field research, Taitung ’ s unique diet is explored, and stores are encouraged to use local ingredients to develop innovative dishes or reproduce traditional dishes that meet the theme.
This year ’ s Slow Food Festival will not only be held in Guanshan for the first time outside the city, but will also be held in Taipei ’ s Huashan Cultural and Creative Park from December 4 to 5, allowing residents of other counties to experience Taitung ’ s unique slow food for themselves.
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What are the supporters of slow food movement advocating?

On returning to traditional food methods

Which county in Taiwan has hosted Slow Food Festival?

Authenticity in slow food can also be gauged by engaging with local communities and exploring less commercialized venues, as seen in Yunlin County, Taiwan, where the International Slow Food Community promotes sustainable agriculture and local culinary traditions through events like the Earth Market and farm-to-table dining experiences.

Title:

Content: Local Local Focus
"International Forum and Global Market" in Yunlin!
▲ The county government and the University of South China jointly organized the International Forum and the Earth Market under the concept of slow movement to promote slow food and slow travel.
(Photo by reporter Cai Pei-min)
Journalist Tsai Pei-min / reporting from Yunlin
Yunlin County Government and South China University jointly organized a series of activities entitled “Local Creativity under the Mind of Slow Movement in 2024 ”, and today (23) the Bee Story Hall next to the Green Tunnel Park in Rigukeng Township. Perpetual development.
Yulin County is not only the largest grain warehouse in Taiwan, but also the largest fruit and vegetable center and animal production center in Taiwan. The annual agricultural output value was 76.9 billion yuan at the time of taking office. After 5 years of hard work, 49.7% of the population in Yunlin County is engaged in agriculture-related work. In the forum, it was selected as the top 7 smart city in the world, and only Yunlin was selected in Taiwan.
▲ Zhang Lishan said that Yunlin is very good conditions, welcome everyone to come to Yunlin to walk, eat the season, eat local, enjoy slow food slow travel life.
(Photo by reporter Cai Pei-min)
Chang Li-shan said that the theme of today's activity is slow living slow food slow walking. Yunlin County has very good conditions, and the rich agricultural and fishery livestock products can not only allow people to eat in the season, but also eat locally.
Thanks to the team from South China University for standing up and doing their part for Taiwan, Yunlin County will also make good use of Yunlin ’ s high-quality agricultural products and effectively meet the Slow Food concept plan.
Nan Hua University President Kao Chun-hsiung said that the Slow City Movement originated in Italy. The team of Nan Hua University has spent more than 10 years promoting the concept and action of Slow City, which cares about the healthy and sustainable life between people and the environment. A model of sustainable and healthy cities, and through sharing, more rural towns in Taiwan can join the ranks of slow cities.
Yunlin County International Slow Food Community was established in April this year in conjunction with the United Nations Sustainable Development Goals (SDGs). Promote high-quality agricultural products in Yunlin to achieve the development goals of sustainable agriculture, smart agriculture and low-carbon agriculture in Yunlin.
In addition to inviting experts from Chiayi and the Cloud Forest District to practice green and sustainable slow travel, as well as professors from Thailand and Taiwan who implement digital technology in cultural traditions, the International Forum and Earth Market today will develop a dialogue to advocate actions to develop a circular economy strategy.
Also specially invited Professor Liang Yizong, assistant professor of tourism management at Nan Hua University and former chef of Lake Mountain Prince Rice, Master Chang Shi-min, and Chen Chi-yuan, a veteran chef on the state dinner table, to demonstrate local cuisine with “high quality, clean and fair ”, attracting many people to participate, cooking slow food together and sharing Yunlin ’ s local agricultural products.
▲ Demonstration of “high quality, clean and fair ” local cuisine, attracting many people to participate, cooking slow food together and sharing local produce in Yunlin. (Photo by reporter Cai Pei-min)
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What are the supporters of slow food movement advocating?

On returning to traditional food methods

Critics argue that the slow food movement, while promoting local and traditional food practices, can sometimes impose a Western-centric framework that overlooks the complexities and diversity of local food cultures, as seen in the Philippines and Malaysia where the movement has had to adapt to indigenous practices and community dynamics to remain relevant and inclusive.

On returning to traditional food methods

The movement has faced challenges in balancing its ideals with practical realities, such as the economic pressures of industrial agriculture and the accessibility of slow food practices to broader populations, which can make it seem elitist or disconnected from the needs of less affluent communities.

In some regions, like Taitung, Taiwan, the slow food movement has successfully integrated local traditions and environmental sustainability, but this success highlights the need for careful localization to avoid homogenizing diverse food cultures under a single global narrative.

Title:

Content: The first Taitung Slow Food Festival in 2023 will be held in Taitung Forest Park on April 29 and 30. Slow food chefs from all over Taitung will serve up the best dishes and lead you to rediscover the rich breakfast scene in this land.
For the first time ever, the Slow Food Festival starts in the morning, what are the highlights to miss?
1.
Slow Food: Four major morning food themes + interactive food promotion booths in small rural areas + food farmers promotion, more than 40 booths, in the comfortable shade, show the morning vitality of Taitung.
2.
Slow Food: How good is Taitung ’ s food?
Teach you to use natural materials combined with traditional craft wisdom DIY, eat endless food, you can also use leaves to help you pack up, beautiful and beautiful!
3.
Slow Food Talk: What is the traditional breakfast in Taitung, India, and the Philippines? Representatives of Taitung landlords and international slow food chefs came to the scene to demonstrate and taste for free!
4.
Free guided tours: Walk through the streets, read the slow food festival scene, and learn about slow food and Taitung breakfast culture.
5.
Slow food exercise: Taitung breakfast, with the jump to show you!
6.
Slow Food: The only food blog in the world from the perspective of Taitung, this issue includes 400 years of history of local breakfast, a map of Taitung breakfast, a special collection of traditional breakfast of the tribe...
7.
Bilingualism: English instructions on site, English introduction to restaurant dishes, translation of lectures, English audio guide, etc. International travelers are also welcome.
And the first Taitung International Slow Food Forum will also be held on 4 / 28.
International Slow Food representatives from Italy, the Philippines, India and Malaysia gathered in Taitung to discuss how traditional food culture can be practiced in contemporary society through the Slow Food Movement, and how the international Slow Food Movement can blossom around the world through citizens ’ diverse participation and community power. Let Taitung become a new base for dialogue with the international slow food movement and link up the Austronesian culture.
The slow food movement originated in Italy, has been popular around the world for more than 30 years, and has been promoted in Taitung for 10 years.
The slow food spirit of “Good Quality, Clean, Fair ” has developed a unique and rich look in Taitung.
Please let us know Taitung through slow food, and change the world with “eating ”!
Taitung Slow Food Festival “Morning Table ”
Time: 2023 / 4 / 29 (Sat) - 4 / 30 (Sun) 9: 00-14: 00
Location: Taitung Forest Park
2023 Taitung Slow Food International Forum
From Festivals to Everyday, From Tradition to Contemporary
Date: 4 / 28 (Fri) 09: 00-16: 30
Venue: Taitung County Government Hall
Read more: Slow Food Taitung Facial Powder
(Taitung County Government Advertisement)
# Taitung # Slow Food Festival # Taitung Forest Park # Breakfast # Morning Table

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

Which county in Taiwan has hosted Slow Food Festival?

The slow food movement addresses sustainability by promoting agroecological practices and local food systems, as demonstrated by Slow Food Uganda's participation in events like the Agroecology Week of Action, which emphasized Earth Markets and traditional food biodiversity to foster resilient and sustainable agricultural systems.

Title:

Content: Slow Food Uganda Triumphs at the National Agroecology Action week 2023

The Agroecology Week of Action, organized by Participatory Ecological Land Use Management (PELUM) Uganda, served as a platform for like-minded Civil Society Organizations, and individuals to come together and uphold the cause of agroecology. From the National Agroecology Actors Symposium, Agroecology Market Systems Expo, to the Indigenous Food and Seed Fair, the five-day event was a dynamic and comprehensive display of the power and potential of agroecology. The Slow Food Uganda’s invaluable participation in this week-long event aimed to raise awareness, foster knowledge exchange, and inspire action towards a more just, resilient and equitable sustainable food system. The Slow Food Uganda participation in the Agroecology Week of Action provided a critical opportunity for the selected Slow Food Communities to share experiences, showcase success stories, and discuss the challenges faced by small-scale farmers and other Agroecological Actors.

PELUM Uganda, an umbrella organization comprising over 60 civil society organizations, has long been organizing this annual event of the Agroecology Week of Action, which has become an inspiration for empowering the small-scale farmers, stakeholders, and communities in driving positive change towards a more resilient and sustainable future for food and agriculture through fostering a deep-rooted commitment to promoting agroecology as a transformative approach to farming. The outstanding activities organized have made this event a platform for knowledge exchange, capacity building, and advocacy for sustainable food systems.

Throughout the Agroecology Week of Action, participants were treated to a diverse range of activities, including panel discussions, exhibitions, and cooking demonstrations. Slow Food Uganda’s active involvement in these events brought forth their expertise in promoting traditional food cultures, fostering food sovereignty, and advocating for the preservation of local food biodiversity.

By bridging the gap between policy and practice, the Agroecology Week of Action aimed to influence decision-makers and stakeholders to prioritize agroecology as a viable solution to the challenges facing our food systems. Through engaging dialogues and thought-provoking presentations, this event provided a space for critical discussions on issues such as climate change, food sovereignty, and rural livelihoods. Slow Food Uganda’s participation further strengthened the credibility and impact of these discussions, drawing attention to the importance of preserving traditional knowledge and promoting sustainable farming practices.

Here is the highlight of Slow Food Uganda’s participation in all the events that happened during the Agroecology Week of Action:

National Agroecology Actors Symposium

Slow Food Uganda’s participation in the side event focused on “Consumer and Market Led Mechanisms for Scaling up Agroecology” during the National Agroecology Actors Symposium was instrumental in highlighting the crucial role of Earth Markets in promoting and expanding agroecological enterprises. During this side event, John Kiwagalo from Slow Food Uganda shared insights and experiences on how Earth Markets can contribute to scaling up agroecology entrepreneurship. He emphasized the importance of Earth Markets in raising awareness among consumers about the benefits of supporting agroecological practices for environmental sustainability, biodiversity conservation, and improved nutrition.

Slow Food Uganda’s participation in this side event was key in sharing success stories and best practices from the Earth Markets network, highlighting how market-led approaches can attract farmers to adopt agroecological practices, leading to improved livelihoods and sustainable agricultural systems. The insights and recommendations shared by Slow Food Uganda during the side event served as a call to action for policymakers, researchers, and other stakeholders to integrate consumer and market perspectives into their strategies for scaling up agroecology.

Agroecology Market Systems Expo

One of the highlights of the Agroecology Week of Action was the vibrant market expo, where agroecological entrepreneurs from across Uganda showcased their organic produce and traditional food products. This unique platform not only celebrated the richness and diversity of local agricultural practices but also provided a direct link between agroecological producers and consumers who value sustainable and diverse nutritious food. Through showcasing the Earth Market and the Slow Food Cooks Alliance model, Slow Food Uganda played a crucial role in emphasizing the significance of supporting local economies and short supply chains as well as promoting food that is good for people, the planet, and communities. Milly Namakula, a dedicated member of the Dembe Catering Cooks Alliance, skilfully prepared the renowned Nyasaland Arabica coffee sourced from the Nyasaland Coffee Presidium in Mbale district. This local processed coffee was proudly showcased and served alongside the delightful local sweet bananas sourced from the robust BOCOVACO Food Community in Buikwe district. The esteemed presence of Mr. Abitekaniza Johnson, the Assistant Commissioner of MSME Training and Business Skills Development at the Ministry of Trade, Industry and Cooperatives who represented the Minister of Trade, Industry and Cooperatives, as the chief guest of the day, further raised the significance of the occasion. During his visit to the Slow Food Uganda stand, Mr. Abitekaniza Johnson had the opportunity to gain deep insights into the remarkable work carried out by Slow Food Presidia, Earth Markets, Cooks Alliance, and Food Communities. This provided the minister with a deeper understanding of how these initiatives actively foster agroecological markets, thereby enhancing the livelihoods of small-scale farmers. Over 100 visitors had an opportunity to taste the flavours of Uganda’s Nyasaland Arabica Coffee.

During the engaging panel discussion, John Kiwagalo delved into the pivotal role played by Earth Markets in fostering agroecological markets. Earth Markets, as highlighted by Kiwagalo, serve as platforms for fostering innovation and implementing initiatives that prioritize the principles of sustainability and biodiversity protection. Kiwagalo’s insights shed light on the significance of Earth Markets in creating connections between producers and consumers, facilitating the exchange of knowledge and promoting agroecological practices for a more resilient food system.

Indigenous Food and Seed Fair

Slow Food Uganda was part of over 100 exhibitors who participated in the Annual Indigenous Food and Seed Fair that happened for 2 days, showcasing their commitment to promoting cultural and biological diversity. The event provided an excellent platform for Slow Food Uganda to exhibit their diverse range of initiatives, including exciting displays of the Slow Food Garden, Earth Market stalls, and seed banks, as well as highlighting the important work of the Cooks Alliance.

Dr. Paul Mwambu the Commissioner for Crop Inspection and Certification who represented the Minister of Agriculture, Animal Industry and Fisheries as the chief guest at the Indigenous Food and Seed Fair visited the Slow Food Uganda stand which further amplified the significance of the participation. During his visit, Slow Food Uganda emphasized the crucial role of supporting small-scale farmers in certifying their innovative practices. They stressed the need for policies that not only recognize and value the contributions of agroecological farmers but also provide them with the necessary support and resources to effectively utilize their innovations.

During the event, an array of indigenous seeds was showcased by dedicated farmers representing various Slow Food Communities. This exhibition not only provided a platform for farmers to display their valuable seed diversity but also facilitated seed exchanges among participants from different organizations. The collaborative spirit of the event allowed for the sharing of traditional seeds, ensuring their continued cultivation and protection.

Moreover, visitors were treated to a delightful gastronomic experience as members of the Cooks Alliance skilfully prepared a range of local dishes, showcasing the incredible diversity and flavours of the Uganda’s cuisine. From traditional delicacies to innovative culinary creations, the Cooks Alliance demonstrated the richness and versatility of local foods. Additionally, guests had the privilege of enjoying the renowned Nyasaland coffee, sourced from the Nyasaland Presidium, which further highlighted the exceptional quality and taste of Uganda’s coffee heritage.

The exhibition of indigenous seeds, food, artisanal materials, domesticated animals, poultry, clean energy technologies and locally made agroecological inputs coupled with the tasty offerings from the Cooks Alliance and the Nyasaland coffee, provided a memorable experience for visitors, fostering a deep appreciation for the cultural and culinary heritage of Uganda. This vibrant celebration of local food traditions and agricultural biodiversity showcased the vital role played by Slow Food Communities in promoting sustainable practices and preserving the unique flavours and traditions of Uganda.

In his opening remarks during the Food Fair, Edward Mukiibi, the president of Slow Food International and Vice Chairperson of PELUM Uganda emphasized the importance of local farmers’ initiatives in enhancing the protection of local food biodiversity. “Women, youth, indigenous peoples and men who are small scale farmers are the custodians of our biodiversity. These are the true people who are nourishing and feeding this country and no one should take this away from us.” Edward said. He added that biodiversity and culture are linked together and biological and cultural diversity is the foundation of every country’s food system.

Best Exhibitors’ Awards

Slow Food Uganda gained a well-deserved recognition by winning the prestigious award as the Best Exhibitor at the Annual Food and Seed Fair. This achievement did not only highlight Slow Food Uganda’s solid commitment to promoting biodiversity and supporting small-scale farmers but also underscored their significant contributions to fostering a more sustainable and inclusive food culture. Slow Food Uganda’s recognition as the best exhibitor in the Annual Food and Seed Fair serves as evidence to their significant impact in promoting sustainable food systems. The exceptional display at the fair captured the spirit of their mission, captivating visitors with a vibrant and diverse range of exhibits. The organization’s booth stood out through its thorough curation, showcasing indigenous seeds, traditional food varieties, and innovative farming practices. The passion and dedication of Slow Food Uganda members were clearly evident, as they shared their wealth of knowledge and engaged visitors in meaningful conversations about the importance of preserving local food heritage.

John Kiwagalo, Slow Food Uganda

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What are the supporters of slow food movement advocating?

On returning to traditional food methods

In terms of food security, the movement advocates for territorial markets and localized food systems, which are more adaptable to global shocks and disruptions compared to industrial supply chains, as highlighted by the International Panel of Experts on Sustainable Food Systems (IPES) in their report on building resilience through local food networks.

Title:

Content:   • Wednesday, July 03, 2024

BusinessDay

Zero hunger goal for 2030 increasingly unattainable — Sustainable food experts

…advocate localised food market as a solution

A report by the International Panel of Experts on Sustainable Food Systems (IPES) has revealed that the progress on global hunger is in reverse with nearly 30% of the world food insecure.

The Report Titled ‘Food from Somewhere, Building Food Security and Resilience through Territorial Market’s published Tuesday, stated that the pandemic, the invasion of Ukraine, and recent climate shocks have led to supply chain chaos, volatile food prices, empty shelves, and a surge in hunger levels.

“Progress on global hunger is in reverse. With nearly 30% of the world food insecure and 42% unable to afford a healthy diet, the ‘zero hunger’ goal for 2030 is increasingly unattainable,” the report stated.

The report also underlines the fragility of global industrial food chains.

“Corporate-controlled global food chains are catastrophically vulnerable to disruptions, climate change, and market volatility: they are not resilient. We cannot eradicate hunger while relying on just-in-time global supply chains that do not always work,” it said.

Read also: Hunger, insecurity, and the cry for a better Nigeria

Resilient food system needed

The Report stressed the need for resilience, stating that feeding a hungry world requires resilient food systems – particularly adaptability and robustness in the face of shocks.

The Report notes the importance of localised food systems. Close-to-home food supply chains (‘territorial markets’) are a critical but neglected approach to feeding a hungry world. Vast populations are fed daily by close-to-home food chains and markets – from public markets and street vendors to cooperatives, urban agriculture, and online direct sales – feeding as much as 70% of the world’s population.

“To reach the world’s zero hunger goal by 2030, we need to reimagine our food systems. We need to bolster the food markets that serve the poor. And we must move towards more diversity in our food systems,” said Jennifer Clapp, IPES-Food expert.

Another IPES-Food expert, Million Belay, said Global industrial food chains and ultra-processed foods are not feeding the world, they’re starving it.

“Our food systems must become more localised and more resilient. Local food webs rooted in communities and cultures – or territorial markets – are our best bet to tackle hunger and sustain the livelihoods of small-scale producers, in Africa and worldwide. They’re the sturdy roots that nourish communities and provide stability, while global supply chains sway and snap in the storm,” Belay said.

Localised food systems are vital for feeding an increasingly hungry planet and preventing food insecurity and famine. They provide nutritious, affordable food, and are far more adaptable to global shocks and disruptions than industrial supply chains.

Shalmali Guttal, another IPES food expert maintained the evidence is clear that localised food systems are vital for feeding an increasingly hungry planet and preventing food insecurity and famine. He said such systems provide nutritious, affordable food, and are far more adaptable to global shocks and disruptions than industrial supply chains.

“Bigger is not always better! It’s time for governments to act decisively to use public procurement to bolster sustainable small-scale producers, provide local and regional food markets with the infrastructure they need, and safeguard them from corporate dominance,” he said.

The movement also supports biodiversity by initiatives like the Ark of Taste and Slow Food Presidia projects, which aim to preserve endangered food varieties and traditional agricultural practices, as discussed during the International Slow Food Forum in Taitung, Taiwan.

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

What was the host of the International Slow Food Forum of 2023?

Which county in Taiwan has hosted Slow Food Festival?

The movement plays a significant role in preserving traditional cooking techniques, recipes, and food heritage by promoting the use of locally sourced ingredients and traditional preparation methods, as seen in its origins in Italy where it was established to counter the rise of fast food and protect regional food traditions.

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

Events like the Taitung Slow Food Festival and International Slow Food Forum demonstrate how the movement fosters cultural preservation by showcasing traditional dishes, such as millet restoration in Taiwan, and encouraging community engagement to sustain food heritage in contemporary society.

On returning to traditional food methods

Which county in Taiwan has hosted Slow Food Festival?

The movement also emphasizes the importance of culinary education and awareness, with initiatives like real-life cooking classes and food festivals teaching traditional recipes and techniques, thereby ensuring these practices are passed down to future generations and remain integral to cultural identity.

Title:

Content: 'Reviving Culinary Heritage- The Role Of Embracing Traditional Meals'

The traditional diets are very healthy for the reason that; most of them are nutrient dense. Real-life cooking classes and food festivals that teach people about traditional healthy meals.

As the world and fast food dominate the culinary world traditional foods are under threat of extinction. Nevertheless, people continue to make efforts to restore these flavors, mainly because they are spices that are rich in taste, but also valuable historically.

Rediscovering Regional Flavours

Gastronomy is inseparable from history, culture, and geographical location for it incorporates all these aspects in specific dishes. It allows people to experience traditional food for the specific region with spices and preparations inherited from the past.
For example, the use of olive oil, fresh vegetables, and seafood which are compounded in the Mediterranean diet not only has a desired tasty feel to it but is also very healthy to the body.
In the same way, the complicated and hot meals in Indian food, created with the help of numerous spices, which are available locally are the result of historical processes of interactions and trading relations with different countries.

However, with emerging and busier societies, societies where convenience foods are the order of the day, these traditional dishes are being replaced. The fast food restaurants and other processed foods products while being easy and quick to prepare, process, and serve do not have the nutritional and cultural value found in the traditional foods.

The Health Benefits of Traditional Diets

The traditional diets are very healthy for the reason that; most of them are nutrient dense. For instance, the Japanese diet which is composed of fish, rice, and vegetables is credited with playing a role in increased life expectancy as well as low incidences of chronic diseases.

Many traditional diets are characterized by a large consumption of fresh foods, locally available vegetables, and lean meats, which are much healthier than the increasing amounts of sugars and fats present in today’s diets.Restoring traditional meals is thus a useful way of enhancing the well-being of society. In this way, one gets an opportunity to have tasty, healthy, and, at the same time, familiar meals that can be prepared according to traditional, time-proven patterns.

Must Read- ‘From Scorching Heat To Cultural Splendor: Navigating Greece’s Challenges And Charms’

Cultural Preservation Through Food

Food is central to cultural experience. Regional cuisines are regarded as being connected with the production and festive events of a particular region. They provide people with the feeling of identity and do not let persons feel abandoned, let alone tie them to their roots.

To maintain such culinary traditions as part of the cultural legacy, people try to bring back traditional dishes. It helps to pass the knowledge of these dishes to future generations and provides a link to the culture. Cooking and sharing traditional foods can also act as a way of encouraging people together since people will sit together to appreciate their traditional foods.

Economic and Environmental Benefits

Preserving regional dishes may also bring social, economic, and environmental benefits. It promotes the uptake of locally produced raw materials; this is advantageous to farmers, and it helps in curtailing the negative effects of transporting food products long distances. Also, traditional knowledge of agriculture yields ways that are more sustainable and conserve the environment.

The Role of Chefs and Food Enthusiasts

These two groups are critical to this revival because of the role they have to play in the food and culinary industry. By adding such traditional recipes to the current trends, the chefs can enlighten the younger generation about dishes from their past. Food bloggers and culinary influencers can then give these dishes context and gain attention and adoration.

In addition, real-life cooking classes and food festivals that teach people about traditional healthy meals can also help raise awareness and encourage people to incorporate these meals into their daily lives. It has the potential effect of popularizing techniques that result from traditional cooking methods, as it makes them easy to comprehend and learn.

Also Read-‘Inside iOS 18: A Deep Dive Into The Game-Changing Features And Innovations’

On returning to traditional food methods

The Terra Madre Salone del Gusto Global Slow Food Conference in Italy is a prominent event that highlights the diversity and traditions of agriculture and diet, bringing together slow food organizations and food producers from around the world to discuss environmental, climate, and public health issues while showcasing indigenous food cultures, such as Taiwan's aboriginal cuisine and native seeds presented by the Hualien Slow Food team in 2022.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

Which regions in Taiwan have actively participated in the slow food movement?

Dan Saladino’s book 'Eating to Extinction' explores endangered foods globally, including Mexico’s indigenous maize varieties, and highlights the Ark of Taste catalog by Slow Food USA, which documents 5,000 rare foods from 130 countries, emphasizing the movement's role in preserving food diversity and cultural heritage.

Title:

Content: Culture Mexico Life
Farmer Javier López in the Sierra Mixe mountains of northeastern Oaxaca looks over his crops of Oloton maize, a self-fertilizing variety. Allen Van Deynze/University of California-Davis

Two new books on vanishing foods examine Mexico’s maize

Mexico's diversity of corn varieties is in danger, but there are also strong efforts to preserve them

Widely considered the birthplace of maize, Mexico features in two new books about this ancient, beloved and important crop, which has been the focus of controversy and polemic here in recent years.

Used in multiple ways, from tamales to beer to popping corn, maize is nevertheless at risk of losing its diversity.

Endangered Maize: Industrial Agriculture and the Crisis of Extinction, by University of Cambridge scholar Helen Anne Curry, is a deep dive into preservation efforts. BBC food journalist Dan Saladino’s Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them, which examines foods imperiled around the globe, looks at the unusual Oloton self-fertilizing maize that grows in the mountains of Oaxaca.

Each author approaches their narrative from the perspective of loss of indigenous food varieties and attempts at conservation.

“Even though I focus on one … unique and distinct global commodity — corn — the story I tell here about maize is actually relevant to understanding this broader story,” said Curry, the Peter Lipton Lecturer in History of Modern Science and Technology. “It’s not just varieties of maize cultivated in different parts of the world, especially Latin America – there are threats that bear on many different crops in many different parts of the world.”

Saladino is also concerned about endangered foods – of which there are 5,000 from 130 countries, according to the Ark of Taste catalog on the website for Slow Food USA.

For the book, he picked 35, including a sweet honey rich in protein because of the larvae within it, and an unpasteurized cheese from Albania with a lemony taste from wild bacteria. Individuals he interviewed included a Palestinian activist named Vivien Sansour, who was inspired to create a seed library in the West Bank after attending a conference in Mexico and learning Subcomandante Marcos’ maxim, “sin maiz, no hay pais” (without maize there is no country).

Saladino said that there are different reasons why foods are becoming endangered. “Some foods are being impacted because land use has changed,” he said. “Some are being impacted by lost skills, others because of climate change, others because of conflicts.”

“Many people are surprised to learn that one-third of the world’s wheat globally today originates in the Black Sea region of Ukraine and Russia,” he said by way of example. “Even if the war does not directly impact the supply of the wheat, global food production will be heavily influenced.”

Global production of corn goes back to the 19th and 20th centuries: the crop was hybridized in the U.S. In Germany, the Haber-Bosch process created synthetic fertilizer. More recently, transgenic varieties have been introduced. It’s all added up to skyrocketing production.

“Part of it is the significant breeding that’s occurred, and the resulting change of yield we’ve seen over time. Genetic changes achieved through various breeding practices have created the best possible combination of genetic material to survive in varied conditions.” She listed other, more specific factors – “what kind of fertilizer, how often they’re irrigated … It’s not all about genetic changes.”

While Saladino said that attempts to ramp up production have been done “for a good reason,” as a society, we’ve not “put the brakes on wanting more and more yield.”

“At the same time, we’ve ignored all the other factors at play, the impact by the system on diversity, soil, water use, the risk you embark [upon] in manufacturing very high-yield corn, the risk you find in terms of disease,” he said.

The Western world, he notes, has a history of ignoring the full picture: when the conquistadors arrived in Mexico, they were entranced with maize but ignored how it was grown. It was planted using the indigenous milpa system, alongside a nutritious complement of crops – squash and beans.

Europeans ate maize in isolation and as a result, suffered from the disease pellagra. “I think one of the big ideas in the book is the complexity that exists in indigenous traditions or food systems that many people fail to realize – in many cases, still fail to recognize or fully understand,” Saladino said.

One part of Mexico that Hernán Cortés found hard to conquer was the Mixe region of Oaxaca. Centuries later, the regional Oloton maize made headlines in scientific journals. “I was reading that a breakthrough had been made in understanding how a particularly unusual type of maize self-fertilizes,” Saladino said.

The variety drips with a mucus-like substance containing microbes that interact with the plant and air to provide fertilizer in the region’s nutrient-poor soil. “It’s one of the examples you can cite [to prove] that so much genetic diversity out there still exists,” Saladino said. “There’s so much we’re still learning.

“We don’t know if we’re going to need this in the future. So much is changing in terms of climate,” he said. Yet, he added, “Relying heavily on monocultures and [on] reducing diversity, it’s a risky situation to have arrived at.”

To date, Mexico has managed to hold onto diversity when it comes to this crop; Curry, familiar with sweet corn from growing up in the United States, was amazed by the many varieties of maize in Mexico. “I’ve only been privileged to experience a handful of other different kinds of maize in my life.” In that handful, she includes the corn on the cob she had in Mexico City.

“For obvious reasons, there’s a long history of experiences of far more varieties of maize and landraces of maize existing in Mexico,” she said.

A landrace is a crop variety that has localized characteristics due to adaptation over time to a region’s conditions.

Curry is pleased with Mexican initiatives to preserve maize diversity. “Mexico has a phenomenal history of work and research by Mexican agronomists, sustained by Mexican political institutions, in the development of maize culture from the 20th century onward,” she said. “Today, Mexican national agricultural research institutions continue to be central.”

She has visited many such institutions while researching her book, including the International Center for the Improvement of Maize and Wheat in Chapingo, México state. Mexican scientists she interviewed voiced concern about indigenous maize being crowded out by imported corn from the U.S.

“There is,” she said, “as many people surely know, a strong movement in Mexico from a variety of different groups – environmentalists, indigenous groups, campesino organizations and also scientists … They feel very strongly and rightly that the restriction of maize imports from the U.S., especially transgenic maize, is essential to maintain the integrity of Mexican native maize, varieties of criollo maize.”

Saladino noted the role of NAFTA in facilitating the imports of U.S. corn into Mexico: “A crop that had been domesticated in Mexico now travels from the States to Mexico in huge amounts, a commodity type of corn rather than original, ancestral Mexican maize. It’s a complicated story.”

He notes a positive development: Mexico City-based celebrity chef Enrique Olvera, whom he interviewed for the book, is incorporating indigenous maize into his menu.

“He pays [farmers] way above market price for the maize,” Saladino said. “He talks about maize in the same way people refer to the diversity of wine. Each one is a reflection of its place, of its people, of the different seasons as well.”

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On returning to traditional food methods

Slow food proponents face challenges in maintaining authenticity as the movement expands globally, including the risk of homogenizing diverse local food cultures under a Western-centric framework, as seen in the adaptation of traditional cuisines to fit the movement's principles of 'good, clean, and fair' food originating from Italy but applied worldwide with varying local interpretations.

On returning to traditional food methods

Cultural sensitivity is another challenge, as slow food initiatives must navigate the delicate balance of preserving indigenous food traditions while integrating them into contemporary practices, exemplified by efforts in Taitung, Taiwan, where millet restoration projects and Austronesian culinary heritage are showcased alongside international slow food practices.

Title:

Content: Local Local Focus
Taitung Slow Food is highly recognized by international guests
▲ International Slow Food representatives from Italy, the Philippines, India and Malaysia were invited to participate in the Taitung Slow Food Festival organized by the Taitung County Government. (Photo by reporter Yang Han-sheng)
Journalist Yang Han-sheng / reporting from Taitung
International Slow Food representatives from Italy, the Philippines, India and Malaysia were invited to attend the Taitung Slow Food International Forum, Taitung Slow Food Festival and Food Culture Exchange Workshop organized by the Taitung County Government. Studying together.
The Taitung County Government said that the seven international slow food representatives invited this time are all advocates who have been working hard on slow food for many years, including two representatives from the International Slow Food Headquarters in Italy: Andrea Amato, head of developing countries in the Department of International Affairs, Daniel Cruse, commissioner of Asia; Ramon Uy Jr., who is the Southeast Asia regional advisor of the International Slow Food Organization, also the Philippines Negros Island Co-founders: Nazlina Binti Hussin from Malaysia, founder and CEO of Nazlina Spice Station; Aruna Tirkey, founder of Oraon Slow Food in Jharkhand, India; and Rowena Gonnay and Laren Gonnay from the Philippines, both founders of Pasil Slow Food in the Philippines.
During the 5 days of carefully arranged activities and itineraries, the international Slow Food representatives not only went to the Kandeng Tribe in Haiduan Township to learn about the history of Bunun people preserving traditional millet, but also experienced traditional icibi in the Dalumak Tribe in Peinan Township, and cooked aboriginal cuisine from the Philippines and India in the tribe ’ s outdoor kitchen, as well as Laksa, Malaysia ’ s most classic tradition. The food community partners to communicate and improve.
Aruna Tirkey, from India, was very surprised to see the successful restoration of the traditional crop of the Gaiana workshop in Kandeng tribe, which is also the traditional crop of her hometown. Denial, representative of the International Slow Food Headquarters, said that Taiwan was the first overseas country he visited after joining Slow Food, and what he saw and heard will always remain in his heart.
At the same time, we also participated in the 2023 Taitung Slow Food Festival - Morning Table, allowing international guests to fully experience the Taitung breakfast culture presented in 43 booths, and perform traditional dishes from their hometowns during the Slow Food Festival.
On the eve of his return to China, Governor Rao Qingling specially invited international guests to a gourmet dance celebration in the form of Pakelang, a harvest or work ending.
During the evening banquet, Andrea Amato, representative of the International Slow Food Headquarters, believes that the results of Taitung Slow Food ’ s promotion for many years have been quite fruitful, and the local slow food community and festivals belonging to Taitung have been developed. The Taitung experience.
While Ramon Uy Jr from the Philippines, who is committed to promoting Slow Food Travel, and Rowena Gonnay, founder of Pasil Slow Food Organization in the Philippines, Lamen Gonnay, during their stay in Taitung, strongly felt the resonance of the Austronesian ethnic culture in food and values, and said that the first time to Taiwan, I was a bit upset, but I saw millet, glutinous betel nut trees, Rice wine, these are very similar to home, feel like home!
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