2004 marked a change in direction, discussed and adopted at the Slow World Congress in Naples in October 2003. Slow Food today seeks to promote a new approach to gastronomy, through support of small farmers and in a widespread education programme.  President Carlo Petrini emphasises that food cannot be a source of pleasure unless it has been produced in a way that respects the environment, the land, the local traditions and the food culture of the various peoples involved.

Aims |  The Future