Slow Food Terminology

apples Ark of TasteA global catalogue of endangered traditional foods: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets, cured meats and more. 

convivium (pl. convivia) –  The local Slow Food chapters that are the backbone of the Slow Food movement. Members are united in convivia and organize events and activities at the local level, ranging from simple dinners and tastings to visits to local producers and farms, conferences, taste education courses and campaigns.

convivium leader – The elected leader of a convivium.

Geeseco-producer a conscious consumer who goes beyond the passive role of consuming and takes an interest in those who produce our food, how they produce it and the problems they face in doing so. The term co-producer was coined by Slow Food to highlight how collectively our consumer choices can bring great change to how food is cultivated, produced and distributed.

eco-gastronomy – A recognition of the strong connections between plate and planet, and the fact that our food choices have a major impact on the health of the environment and society. 

food communities A group of small-scale producers and others, united by the production of a particular food and closely linked to a geographic area. Food community members are involved in small-scale and sustainable production of quality products. Coined by Slow Food in 2004 at the first Terra Madre meeting, the term reflects a new idea of local economy based on food, agriculture, tradition and culture. 

good, clean and fair The three tenets of Slow Food’s philosophy on food and food production:

  • GOOD: quality, flavoursome and healthy food that is linked to our local culture and seasons;
  • CLEAN: food production and consumption that does not harm the environment, animal welfare or our health;
  • FAIR: accessible prices for consumers and fair conditions and pay for small-scale producers.

neo-gastronomy – Neo or ‘new’ gastronomy is a concept of gastronomy as a multidisciplinary approach to food that recognizes the strong connections between plate, planet, people and culture. The term was coined to correspond with the evolution of the Slow Food movement, which began with an initial aim to defend good food, gastronomic pleasure and a slower pace of life (eno-gastronomy), and then logically broadened its sights to embrace issues such as the quality of life and the health of the planet that we live on (eco-gastronomy).

Presidium (pl. Presidia)Small projects coordinated by the Slow Food Foundation for Biodiversity, working with groups of artisan producers to guarantee a viable future for traditional foods by stabilizing production techniques, establishing stringent production standards, and promoting local consumption. 

taste education Slow Food’s approach to food education based on the reawakening and training of the senses and the study of all aspects of food and its production. Slow Food believes that by understanding where our food comes from, how it was produced and by whom, adults and children can learn how to combine pleasure and responsibility in daily choices and appreciate the cultural and social importance of food.

Terra Madre the international network of food communities launched by Slow Food to unite food producers, fishers, breeders, chefs, academics, young people, NGOs and representatives of local communities who are working to establish a system of good, clean and fair food from the grassroots level. Since 2004, the network has come together every two years at the global Terra Madre meeting held in Turin, Italy.