Our Origins
In 1986, thousands of people protested the opening of a McDonald’s near the Spanish Steps in Rome. For many, the arrival of fast food in such a culturally rich location symbolized a growing threat to traditional food culture.
Inspired by this moment, Carlo Petrini founded Slow Food in 1989. The organization began in response to the rise of fast food and with a mission to reconnect people with traditional, regional cuisine.
Over time, Slow Food evolved into a broader movement highlighting the deep connections between food, culture, politics, and the environment. Today, Slow Food is a global network of activists and local chapters working to ensure that everyone has access to good, clean, and fair food. The movement now spans more than 160 countries worldwide.
“Slow Food assures us of a better quality lifestyle. With a snail purposely chosen as its patron and symbol, it is an idea and a way of life that needs much sure but steady support.”
Slow Food UW-Madison
Slow Food UW was founded in 2007 by Genya Erling to bring local foods from Southern Wisconsin farmers to campus. The small group of students who spent their days cooking and enjoying local food together are the pioneers of our current organization. The organization slowly grew as members and volunteers spread the word.
Mission
Our mission sets itself apart from the broader Slow Food movement by looking to provide good, clean, fair food at an affordable price for all by supporting sustainable food production, creating an inviting community around food, and advancing food justice in the Madison area.
Vision
We envision all actors within the food system working hand-in-hand to embrace food’s pivotal role in the dynamics of a community and to leverage that role as a tool to improve the social, environmental, and economic health of communities, nations, and the world.
We envision people from diverse backgrounds united around one table joyfully sharing food, culture, and knowledge.
We envision a food system that is equitable and just, where all individuals and communities are socially, economically, and physically empowered through their connection with food.
Values
The Right to Food.
Dignified and nutritious food should be a guaranteed right for all people that is protected by the government, society, community, and individuals.
Sustainability.
Participants within the food system should actively support the environment, clean food production, community health, the local economy, and animal welfare.
Transparency.
People should be able to identify where and how their food is produced.
Community.
Food can foster connections amongst people who hold different social identities when produced, prepared, and eaten together.
Culture.
Foodways, traditions, and histories of diverse groups of people should be celebrated and respected.
Equity.
From farm laborers to consumers, fairness should exist in pay, prices, and access to the food system.
