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Slow Food / Fast Food

Slow Food / Fast Food. Katie Shepherd Indiana University 3 December 2007. What do you think of with the phrase Slow Food vs. Fast Food ?. The “Slow Food” Movement. Slow Food International , founded in 1989 by Carlo Petrini Supports:

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Slow Food / Fast Food

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  1. Slow Food/Fast Food Katie Shepherd Indiana University 3 December 2007

  2. What do you think of with the phrase Slow Food vs. Fast Food?

  3. 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

  4. Slow Food vs. Fast Food Slow • Locally grown, seasonal, organic • Avoiding wasting oil unnecessarily in the transport and preparation of food Fast • Convenience items, excessive packaging • Using practices which aren’t environmentally sustainable

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

  6. Petroleum • 17% of nation’s energy use is spent on agriculture. This includes: • Running farm equipment • Synthetic fertilizers, herbicides, pesticides • Transporting 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

  7. 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 mature • Won’t live to be >1yoa because they are too obese for their legs to support them • Sperm must be extracted from live male turkeys to artificially introduce in hens

  8. 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 concern • Better Health– confined animals are stressed and given antibiotics to defend against disease; however many bacteria become disease resistant

  9. Economics & Nutrition FAST: Stouffers Roasted chicken Breast w/ green beans Mashed Potatoes, and gravy 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 • 390 Calories • 13 g Fat • 3.5 g Sat. Fat • 21 g Protein • 1290 mg Sodium $4.05 per serving

  10. 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

  11. 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

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