The United States has spent decades building a chemical-intensive infrastructure geared toward quick and efficient production. But the new ‘high way’ of Slow Food is pushing the fossil fuel dependent agrochemical way of life to a crossroads. In Italy, Slow Food is more than fashion; it’s culture, as Mere Takoko reports.
We all know the story of fast food: ingredients are processed from unknown origins, grown with chemicals by low-paid workers and over consumed as high-calorie, low-nutrient foods. Fashion works in a dramatically similar way. Fast fashion involves a sort of homogeneity of style. This translates to resource-intensive, disposable clothing.
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“We strongly believe that ‘food is culture’. The philosophy that we’re trying to educate people about is to trade up to a better way of eating,” says Italian gastronomist Gianluigi Zenti.
“In Italy, food is culture and food is passion. We’ve been successful in promoting food outside of Italy because we are not in the business of selling products, we are in the business of selling stories.”
“Italian people think about New Zealand as a very far away land, but with a lot of tradition, history and culture. Our perception of Mäori is that there is a lot of pride and a lot of appreciation regarding where the food comes from; the territory, the land and the people.”
“There is a culture here that should be explored because the real driver is not the ingredient, it’s what is behind the ingredient. I would be interested in proposing the idea of Mäori culinary centres that provide a new kind of experience because Europeans are looking for that.”
“Food companies have a higher responsibility to contribute to the world to make the world a better place to live, and that’s what I think Mäori culture can contribute to create this diversity.”
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