Slow Food is a movement devoted to the preservation and promotion of personal, environmental and community health through lifestyle changes which focus on good, clean and fair food. Good refers to food that is healthy and nutritious for the body. Food grown sustainably as in organic agriculture contains higher levels of beneficial compounds such as vitamins, minerals and phytochemicals. Clean food contains no toxic or harmful compounds that can cause detrimental effects on health. Pesticides and other chemicals are often used in food production; as a result they are found in the final product and are often detected in the surrounding environment. Organically produced food includes many practices that allow it to fit into the Slow Food model. Included in these are, the increased presence of phytochemicals, vitamins and other nutrients as well as decreased concentrations of pesticide residues. Additionally, cover cropping and use of manures improves soil quality for future crops. Fair includes food that economically benefits the producer and the community. Local food systems, cohesively fit into the Slow Food model and help improve the society, economy, and environment of the community. Thus Slow Food is a sustainable model, which if implemented in a community would greatly benefit the health of the citizens, environment and economy.
Ruhl, Hannah L., "Slow Food: From Farm to Healthy Body" (2013). Honors College. 133.