Slow Food is an association opposing fast food which standardizes tastes and erases food specificities to replace them with size and quick consumption. The movement, existing for more than 15 years now, is developing in many countries and has hundreds of members.

Slow Food helps the artisan producers who produce high quality food and encourages solidarity in the food business. The objective is to develop an agriculture model which is less intensive and harmful, capable of preserving and improving biodiversity and offering better perspectives to less fortunate areas.

The Convivium is the local unity of Slow Food: it is the voice of a district with a cultural and culinary history, and it is the structure which serves Slow Food's ideas locally. The Slow Food  conviviums organize events such as workshops about food and wine, visits at local producers and thematic dinners. In Québec, we have three conviviums : one in Montréal, another at Concordia University and the last one in Charlevoix.

(Informations gathered on Internet sites of Slowfood France and Slowfood Québec)

To learn more on the subject:

Internet sites

Slow Food (international movement) http://www.slowfood.com/

Slow Food Quebec http://www.slowfoodquebec.com/

Slow Food Canada http://www.slowfood.ca/

Books

Slow food, manifeste pour le goût et la biodiversité : la malbouffe ne passera pas!  by Carlo Petrini, 2005, 203 p.