Slow Food FIU

Slow Food FIU Slow Food FIU is part of a worldwide movement started by the Italian gastronomer, Carlo Petrini, who taught that 'Slow Food' is 'good, clean, and fair'.

1) Slow Food FIU will explore the relationships between agriculture and everyday consumer choices surrounding our campuses. We will demonstrate the importance of surrounding agriculture in everyday life by fostering substantial relationships with students, community organizations, local farms, farm workers, and/or vendors.

2) As Slow Food FIU, we will disseminate information on existing agricu

ltural practices and agribusiness. We wish to alert consumers on the practice of monoculture, biofuels, GMOs, and other controversial topics that affect current food markets. We would like to serve our community by opening a dialogue between consumers and agribusiness.

3) Slow Food FIU aims to delve into the issues surrounding eating locally and seasonally. We will recognize the inability of some to eat locally and seasonally. We will investigate the system by which a small population of the world is able to enjoy foods that are normally out of season. To understand the current system, we will examine the relationship between unequal distribution of resources, forced and unsustainable agriculture, socioeconomic factors, health issues, and more. Furthermore, we will examine the effects of current food trends –seasonal foods at all times –on the American diet and culture.

4) As Slow Food FIU, we will focus special attention on sustainability. The issue of sustainability should be explored in a larger macro picture. We mean to promote a better awareness of the issues facing farmers both locally and internationally. Such issues include soil degradation, multinational corporations and noncompetitive behavior, the destruction of the local economy and local eco-system, resource distribution, growing organic versus non organic and more.

5) On a micro level, Slow Food FIU anticipates to explore the dynamics and evolution of the American diet with special attention to local food culture. Particularly, we would like to dissect current food trends in the supermarket and in the homes. We aim to explore the linkages between the growth and proliferation of prepared homogenous foods, the decline of the family dinner, rise of fast food, rise of food prices, and more. We want to create a safe space in which food can be discussed in relations to human relationships and culture.

6) As Slow Food FIU, we will pursue social justice through advocating for labor policies and conditions respectful of man and his rights and capable of generating adequate rewards; through the pursuit of balanced global economies; through the practice of sympathy and solidarity; trough respect for cultural diversities and traditions.

7) We want to promote the Slow Food movement throughout South Florida, starting with Florida International University.
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FIU students JOIN: SLOW FOOD FIU on FIU OrgSync:
https://orgsync.com/120814/photos/albums/102244/photo/1995308

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1) Slow Food FIU will explore the relationships between agriculture and everyday consumer choices surrounding our campuses. We will demonstrate the importance of surrounding agriculture in everyday life by fostering substantial relationships with students, community organizations, local farms, farm workers, and/or vendors. 2) As Slow Food FIU, we will disseminate information on existing agricultural practices and agribusiness. We wish to alert consumers on the practice of monoculture, biofuels, GMOs, and other controversial topics that affect current food markets. We would like to serve our community by opening a dialogue between consumers and agribusiness. 3) Slow Food FIU aims to delve into the issues surrounding eating locally and seasonally. We will recognize the inability of some to eat locally and seasonally. We will investigate the system by which a small population of the world is able to enjoy foods that are normally out of season. To understand the current system, we will examine the relationship between unequal distribution of resources, forced and unsustainable agriculture, socioeconomic factors, health issues, and more. Furthermore, we will examine the effects of current food trends –seasonal foods at all times –on the American diet and culture. 4) As Slow Food FIU, we will focus special attention on sustainability. The issue of sustainability should be explored in a larger macro picture. We mean to promote a better awareness of the issues facing farmers both locally and internationally. Such issues include soil degradation, multinational corporations and noncompetitive behavior, the destruction of the local economy and local eco-system, resource distribution, growing organic versus non organic and more. 5) On a micro level, Slow Food FIU anticipates to explore the dynamics and evolution of the American diet with special attention to local food culture. Particularly, we would like to dissect current food trends in the supermarket and in the homes. We aim to explore the linkages between the growth and proliferation of prepared homogenous foods, the decline of the family dinner, rise of fast food, rise of food prices, and more. We want to create a safe space in which food can be discussed in relations to human relationships and culture. 6) As Slow Food FIU, we will pursue social justice through advocating for labor policies and conditions respectful of man and his rights and capable of generating adequate rewards; through the pursuit of balanced global economies; through the practice of sympathy and solidarity; trough respect for cultural diversities and traditions. 7) We want to promote the Slow Food movement throughout South Florida, starting with Florida International University.

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To learn more about Slow Food, please feel free to read: "Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair", by Carlo Petrini (2007) https://www.goodreads.com/book/show/202661.Slow_Food_Nation

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FIU students JOIN: SLOW FOOD FIU on FIU OrgSync: https://orgsync.com/120814/photos/albums/102244/photo/1995308