Slow Food

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Slow Food




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Presentations text content in Slow Food

Slide1

Slow Food/Fast Food

Katie Shepherd

Indiana University

3 December 2007

Slide2

What do you think of with the phrase

Slow Food

vs.

Fast Food

?

Slide3

The “Slow Food” Movement

Slow Food International

, founded in 1989 by Carlo

Petrini

Supports:

Food that is prepared in an environmentally friendly way

Food that supports our health

Fair compensation for the labor of food producers

Slide4

Slow Food vs. Fast Food

SlowLocally grown, seasonal, organicAvoiding wasting oil unnecessarily in the transport and preparation of foodFastConvenience items, excessive packagingUsing practices which aren’t environmentally sustainable

Slide5

Heirlooms vs. Hybrids

Heirlooms are varieties of plants that are open-pollinated vs. hybrid varieties which produce only onceHybrid plants are hearty and disease resistant, but since they can’t reproduce, seeds need to be re-purchased year to yearHeirlooms participate in natural selection to achieve plants with best characteristicsDue to hybridization, we have fewer varieties of plants that are widely grown

Slide6

Petroleum

17% of nation’s energy use is spent on agriculture. This includes:Running farm equipmentSynthetic fertilizers, herbicides, pesticidesTransporting food (Buy Local, Eat Seasonal)If every household consumed 1 meal per week that was locally grown, we’d save 1 million barrels of oil weekly

Source: Hopp, S. (2007) Animal Vegetable Miracle, http://www.animalvegetablemiracle.com/Steven%20Excerpt.html

Slide7

Turkeys!!

99% of turkeys consumed are the Broad Breasted White, a breed that has been bred to be unable to fly, mate, or walk when matureWon’t live to be >1yoa because they are too obese for their legs to support themSperm must be extracted from live male turkeys to artificially introduce in hens

Slide8

Turkeys!!

Benefits of Free Range Meat:Better Cleanliness– when animals aren’t cooped together in a tight space, waste management and bacterial diseases aren’t as great of concernBetter Health– confined animals are stressed and given antibiotics to defend against disease; however many bacteria become disease resistant

Slide9

Economics & Nutrition

FAST: Stouffers Roasted chicken Breast w/ green beans Mashed Potatoes, and gravy

390 Calories13 g Fat3.5 g Sat. Fat21 g Protein1290 mg Sodium$4.05 per serving

SLOW: Roasted Free Range chicken breast w/out skin green beans, mashed potatoes, and gravy

420 Calories

9 g Fat

3 g Sat. Fat

22 g Protein

675 mg Sodium

$3.35 per serving

Slide10

Slow Food way of thinking…

As dietetics students, we all think about “eating healthfully.” Let’s try to

expand

on that:

Eat seasonally! (use farmers markets and avoid buying out of season foods that used a lot of energy to get to us)

Consider learning more about where your food comes from and the methods and products that were used in creating it

Slide11

For more information:

Visit Slow Food International

www.slowfood.com

Some reading:

Animal, Vegetable, Miracle

By: Barbara Kingsolver

Slow Food: The Case for Taste

By: Carlo

Petrini

Slide12

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