By Alfonso Rocha
I’m pretty sure you’re already familiar with the “slow” concept that’s been tossed around for a few years in reference to sustainability, and maybe also you’ve already heard about a movement called “Slow Food,” which usually goes along with a shiny red snail. But have you ever investigated it? Or formed part of the international network that represents this movement? Now you have the chance to do so from Huatulco or any other part of Mexico.
Even though I have been formally a part of the organization Slow Food International since 2012, headquartered in Italy, I am still amazed at how this philosophy can grow and adapt to any circumstances or themes that surround the food sustainability and justice movement worldwide.
The official textbook definition of Slow Food is “a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.” Since its beginnings in Italy, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food.
Slow Food believes food is tied to many other aspects of life, including culture, politics, agriculture, and the environment. Through our food choices we can collectively influence how food is cultivated, produced, and distributed, and change the world as a result.
The Slow Food international headquarters are located in Bra, Italy – the town in the Piedmont region where the movement was born. It is from here that the association plans and promotes the development of the network and projects worldwide. In Mexico, the Slow Food network began around 1999 among the chefs of Mexico City, but it didn’t expand much beyond that urban scenario of high-class kitchens and restaurants until 2012, when Slow Food´s governing body decided to move away from the “old ways” of Slow Food 1.0, the main activities of which were dinner events around the table in an expensive restaurant, drinking fine wines accompanied, of course, by local and seasonal foods of high quality.
During the International Congress of Slow Food in 2012, the association promoted a shift into a new era, Slow Food 2.0, going outside the restaurant environment and involving farmers, indigenous communities, young members, and food justice/sustainability activists who are not involved in the restaurant or chef scenarios.
Slow Food 2.0 – a Good Fit for Mexico
Since then, Slow Food in Mexico has grown and is now present from Tijuana to Chiapas, with a very diverse network that includes academics, indigenous communities, chefs, students, and more people interested in promoting this philosophy in the country. It is an honor for me to have formed part of the great journey and growth of Slow Food in Mexico. As an International Councilor I have been lucky to have traveled to different countries like Italy, Colombia, Costa Rica, China, Kenya, Turkey and USA to learn about the diversity of the movement.
And now I am lucky enough to be in Huatulco where a new Slow Food Community has been founded with local actors. Soon you can join – and enjoy – activities that promote good, clean and fair local food in Oaxaca.
Alfonso Rocha is an International Councilor for Slow Food Mexico. To connect with the local Slow Food Huatulco community, contact him at email@example.com or look for “Slow Food Huatulco” on Instagram.