Slow Food CU is a campus chapter of the international Slow Food movement. Started in Italy in 1986 by gastronome Carlo Petrini, the movement began as a protest to the opening of a McDonald’s near the Spanish Steps in Rome. Hence, Slow Food = anti fast food. As a whole, the movement aims to educate people about the sources of their food (who produces it? where is it produced? how is it produced?), as well as link people with their local food supply.
Slow Food CU takes an approach of “passive activism,” meaning that rather than telling people what they should eat, we seek to educate people about an eating style that is simply an alternative to mass-produced food. Our goal is not to change people’s dining or culinary habits, but simply to offer another method. We believe that by simply practicing and enacting Slow Food principles for ourselves, we play a significant role in promoting them both locally and on a larger scale.
How do we do it? In addition to engaging in projects that make a difference in the community (see the “Community” tab more more information) we hold very fun events that revolve around food and cooking, such as locally sourced dinners, cooking sessions with local chefs, farm tours, and much more.
Any CU undergraduate, graduate student, or faculty member may join. Please email slowfoodcu@gmail.com to inquire about membership.
Buon Appetito!
