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Slow food is a non-profit, eco-gastronomic, member-supported organization that was founded in 1989, in Italy to counteract fast food and fast life, and the disappearance of local food traditions. Slow food develops projects, events and campaigns all around the world at all levels through SLOW FOOD INTERNATIONAL. Slow food acts to: DEFEND food biodiversity, DEVELOP networks, to give a voice to small local farmers and food producers and connect them with chefs to improve the food system, CREATE presidia, PROMOTE food and taste education with events and at schools, hospitals, canteens and other community institutions, ENCOURAGE food events to connect producers, consumers and chefs.

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The United Nations Food and Agriculture Organization is a specialized institute with the aim of contributing to increasing levels of nutrition, increasing agricultural productivity, improving the lives of rural populations and contributing to world economic growth. FAO works to serve its member countries to reduce chronic hunger and develop food and agriculture sectors around the world.
and was founded on October 16, 1945

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local food and its supporters have their roots in the slow food movement and in the fao

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local farms try to combat environmental damage caused by industrial agriculture by focusing on sustainable practices, such as reduced use of pesticides, no-till agriculture, composting, minimized transport to consumers and minimal to no packaging for their agricultural products in addition it raises sustainable livestock on pasture, roaming freely in their natural environment

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-Operates over very short distances
-Is linked to sustainable agriculture

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Industrial agriculture has a negative impact on the environment because it pollutes the air, surface water and groundwater, consuming more fossil fuel and water resources, degrading the quality of the soil, causing erosion and accelerating the loss of biodiversity and threatening our health

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-Operates over very long distances
-Is linked to industrial agriculture

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THE            GREEN             ISSUE               IN            F&B              SECTOR

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THE            GREEN             ISSUE               IN            F&B              SECTOR