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By Marisa Aguirre Your email (*) print
Slow Food was founded in 1986 by Carlo Petrini, a sociologist and gourmet, aimed at bringing back a way of life and food without the hurries of the modern-day world and with respect for sustainability. The movement now has 100,000 associates in over 120 countries.
According to Petrini, sustainable agriculture is crucial for safeguarding the environment, as it minimizes impact on the environment by reducing pollution, leads to more nutritious foods, protects ingredients in danger of extinction and fosters fair prices that strengthen the local economy. It’s all about engaging in a closer relationship with food, the environment, culture and biodiversity.
Km0/Slow Food promotes the consumption of locally produced ingredients, thus supporting local farmers and encouraging them to tend their own land, as well as small scale processing industries, especially those that respect seasonal products,.
So what does the Slow food seal of approval involve? 40% of the ingredients must be sourced within less than 100 km, or 60% have to be from as nearby as possible; those that aren’t must be from organic production. In short, the food has to be: good (tasty), clean (free of contaminants) and fair.
Putting it all in to practice can often complicated, though, due the location of the restaurant or other limitations. To be awarded the Slow food seal, the restaurant must must have a minimum of 5 dishes on the menu that comply with the philosophy.
In addition to offering tasty and authentic dishes, we are also encouraged to engage in a sensible and sustainable way of eating.
There are 59 restaurants in Spain and 60 chefs signed up to Km0, and it’s a greatway to sample, in different cities and regions, truly sustainable food.
It’s now time to start paying more attention to what we eat, because our survival depends on it.
Our guest chefs bring you their unique and personal take on food.
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona
Lara 26.08.2012
Ojala más gente pensara así!!! Os dejo mi blog....yo soy pro-slowfood y Km0 http://www.serviapat.com/blog/¿que-comeremos-manana/
andres vasquez 07.09.2011
Me gustaria hacer parte de esa cadena qu debo hacer
german 07.09.2011
desde el convivium de madrid de slow food ,gracias por apoyar km0, ojala mas paginas se hicieran eco.
ana 07.09.2011
la filosofía de los cocineros km0,nos va muy bien que nos ayudéis a difundir nuestro trabajo, con gran esfuerzo para poder ofrecer a nuestros comensales, amigos y clientes lo mejor que nos da la tierra en su mejor temporada, con esto conseguimos no perder costumbres locales , recuperar semillas y productos olvidados y poder potenciar el comercio local. Sin más, un saludo Atentamente Anna