Via FnBReport
Between fast food feasts and 30-minute meals, the slow food movement is taking root. True to its name, it is steadily growing in time to answer our queries about sustainability as our food resources reach their limits.
“It’s also taking an active role, not just by eating good food but also going out of your comfort food. It’s meeting the farmers and gaining an understanding of how food is made and having an appreciation for it. It’s not just the opposite of fast food, it’s food produced in an artisanal manner.” It was actually Margarita Forés who introduced the undersecretary to the slow food movement. “She really gives respect to the food and knows the value of growing and buying local,” she says.
For Berna Romulo-Puyat, the slow food movement involves “meeting the farmers, gaining an understanding of how food is made, and having an appreciation for it.” “Seventy percent of my time is dedicated to looking for food,” he says. “What’s happening now is how it was before. You investigate every element that goes into making your food.”
Indeed, slow food exists in dichotomies. It is both new in the sense that it goes against the usual practices of mass consumption, but it is also going back to grassroots, to how food should really be. And this is what farmers greatly appreciate.
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