Qualità alimentare e identità attraverso il lavoro dell’associazione Slow Food

Quality food and identity through the activities of the Slow food organization During the nineties of the twentieth century, the focus on sustainable development paths and the more attention of consumers in the local cuisine, have moved a range of actors towards the protection of agricultural production and agro-food. The national and international policies aimed at conservation of biodiversity and protect these assets through food origin labeling and traceability. However, these policies are guided by the preservation of food and mass consumption 'local' food, whose characteristics often transcend territorial and identity elements, that make them 'typical'. The latter, however, connects to the careful work of non-governmental organizations like Slow Food. This international association, as a modern Diogenes, seeks to bring to the attention of the community, locally and globally, a number of forget and/or neglected agri-food, tarnished by modernization, globalization and standardization of dietary habits that, over the years, have erased diversity.