Savoring Slow Food

Is it a way of eating? An idea to foster? A movement to grow?

You might say that slow food is a mouthful. It’s the name of an international nonprofit organization, which began as a small Italian association led by Carlo Petrini and has several Bay Area chapters. But it’s also a credo among fans and foodies, here and elsewhere, who are interested in sustainable living and eating. And it’s a strategy for everyday folks who want to eschew fast-food munching and take time to sit down together and break bread. For more details, we talked to Dava Guthmiller, president of San Francisco’s Slow Food chapter.

What’s your take on Slow Food — the organization and the lifestyle — and what are the benefits?

DG: Slow Food [the organization] is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. We support and enjoy good food that’s good for the planet. Slow food is also a way of living and eating. We emphasize the pleasure and importance of the shared table, sharing stories and recipes, learning where your food comes from and appreciating the work that goes into getting food on the table. It’s about advocating for farms and farmworkers, eating organic and local, making sure that good food is accessible to all people. It’s a stronger food system for everybody if all of those things are in place. The benefit to the individual is improving your health, combating diabetes, obesity, heart disease and more.

What does “SLOW” refer to in the term “slow food“?

DG: Slow Food was founded to counter the rise of fast food and fast life. We encourage everyone to slow down and use their senses to enjoy quality food with awareness, learning to choose good food that is produced in harmony with the environment and local cultures. For me, it also signals the benefit of eating more slowly — then you consume less because you allow yourself time to feel full, which is better for overall health. Another idea is about choosing slowly as a consumer — aiming for less food waste and more thoughtful buying.

How would you gauge the potential impact of the slow-food philosophy?

DG: The more educated people are about food, the more educated they are about the power of their buying practices, the more they can influence everything, from their local market to big corporations. A good example is Walmart, which is paying a lot of attention to its customers who buy organic and sustainable food. That led to Walmart spending more dollars and working with more farmers to get more organic and sustainable products in their stores because that’s what consumers are asking for.

What advice do you have for folks who just want to bring slow-food practices into their own day-to-day living?

DG: The biggest thing is to become more aware of where your food comes from and who makes it. Shop at farmers markets and talk to farmers at those stands who know so much about their product — you can get tips on how to make it last, even recipes. Be thoughtful in eating out and do a little research to see if the restaurants that you patronize purchase locally and sustainably. Most restaurants list this information on their websites and menus. Order and purchase the foods that are seasonal for your area. Food is most likely to be farmed more sustainably and locally when it’s seasonal and easiest to grow. You can volunteer too. In San Francisco, for example, you can volunteer at a local community garden, at the Ferry Building Farmers Market, at the San Francisco Food Bank. You also can do something as simple as hosting a potluck. When you take time to cook and eat with others, you build community and that’s hugely important. And, of course, you can join Slow Food.