Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.
Our approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair.
GOOD: quality, flavorsome and healthy food
CLEAN: production that does not harm the environment
FAIR: accessible prices for consumers and fair conditions and pay for producers
Slow Food Malta is the
The Slow Food international headquarters are located in Bra, Italy – the town in Piedmont where the movement was born. It is from here, that the association plans and promotes the development of the network and projects worldwide.
The association is coordinated by an International Council and steered by an Executive Committee. The Executive Committee is the highest institutional governing body, with all appointments held for a four-year term. Carlo Petrini, who founded the movement in the 1980s, is the President of Slow Food.
In some countries Slow Food has organizational structures at a national level. Some of them are older (Italy, Germany, Switzerland, United States, Japan, Great Britain and the Netherlands) and some more recent (Brazil, Kenya and South Korea).
They all have decisional autonomy but they follow the political guidelines decided by Slow Food International. They coordinate Slow Food activities, support convivia, organize events and are a fundamental reference point for members.
At the local level, groups known as convivia coordinate activities and organize events in cities, towns and communities around the world. There are over 1,500 convivia worldwide.
To realize its projects and ambitions, Slow Food has created the following entities:
Slow Food Foundation for Biodiversity – founded in 2003 to support Slow Food projects that defend food biodiversity and traditions.
Terra Madre Foundation – founded in 2004 to support the growth of a global network of food communities, chefs, academics and youth working for a sustainable food system.
University of Gastronomic Sciences (UNISG) – opened in 2004 to educate future food professionals.