It’s about forming networks between farmers and consumers, learning about the land and its limitations, and preserving regional food practices. It has thousands of members in over one hundred countries, all linking the pleasure of food with a real commitment to the community and to the environment. Slow Food is very close to my heart, and I really encourage anyone who can to get involved.
Maggie Beer
Founding member
Barossa Valley, South Australia
SLOW Food is being embraced by an ever-growing community. Our members and supporters include farmers, artisan food makers, students, teachers, scientists, food and wine merchants, cooks, chefs and families, young and old. In Australia members belong to a local convivium, a name drawn from the latin word ‘to feast and make merry’. Slow Food Australia has a board of directors that works with convivia to foster community awareness of Slow Food and develop its Australian and international projects.