Start the year well by taking inspiration from the Slow Food movement
After the holiday table abuse, why not take inspiration from the principles of the Slow Food movement to slow down and rediscover a healthier relationship with food? A resolution with many benefits for health, nature and society, but also for the wallet.
In contrast to the industrial agri-food model, the Slow Food movement places biodiversity and traditional knowledge at the center of its discourse. Present in more than 160 countries around the world, and supported by thousands of volunteers, the organization redoubles its efforts to promote “good, clean and fair food for all”.
Photo provided by Slow Food International
The Slow Food movement is present in more than 160 countries.
Producing less, while adding more value to food, not wasting it, and prioritizing buying direct from local producers are some of the actions Slow Food recommends.
Changing your own food seasonally to preserve it is a way to reduce food waste while saving money, explains Marc Desrosiers, vice president of Slow Food Montreal. “In the middle of winter, making the best choice between strawberries grown outside of Mexico and those grown here in the greenhouse can be a pain sometimes. There is an energetic impact for both. We, we suggest, are stocking up on Quebec-grown strawberries in the summer in anticipation of winter, or do without them altogether for the season! »
Some merchants base their business model on principles consistent with Slow Food. This is the case for Pascal Hudon, named Canadian Food Personality for Quebec by Slow Food Canada, in 2019. At his butcher shop in the Villeray district, Pascal le boucher, there is a selection of 100% local food and heritage-derived products, such as Chantecler chicken eggs. “It is very important to be aware of where our food comes from. Buying is choosing. We decide what kind of agriculture we want to promote,” said Pascal Hudon.
Photo provided by Genevieve Quessy
Pascal Hudon at his Pascal le boucher butcher shop in the Villeray district.
“Earth Market”
Last June, the Val-David Market was the first in Quebec, and the second in Canada, to receive Slow Food’s “Marché de la Terre” certification, which certifies that small producers sell local, seasonal produce there from sustainable practices. “The process took two years. Each producer answered a questionnaire, which was sent to Italy, where a committee met to grant accreditation,” said Diane Séguin of Val-David Market.
Photo courtesy of Marchés d’ici Val-David, Michel Guertin
The Marché de Val-David was the first Quebec market to receive the Marché de la Terre certification last June.
Member of the Canadian delegation since 2016, Bobby Grégoire participates in the movement’s international meetings. He has traveled to Africa, Asia and Europe to discuss food biodiversity. “Slow Food is a grassroots citizen movement, and we are making a political impact. One of our great successes is that we are talking more about food biodiversity today. »
Photo provided by Bobby Cyr
The Slow Food Movement holds international meetings every year to discuss food issues.
5 practical tips for good, clean and fair food for all
According to Bobby Grégoire, eco-food consultant and international advisor to Slow Food, certain principles can be adopted to bring us closer to the Slow Food ideal, which aims to promote good, clean and fair food for all.
1. First of all, it’s important not to seek perfection, says Bobby Grégoire, at the risk of losing motivation. “Depending on where you live, you don’t have access to the same things. Is it more expensive to source locally? Sometimes yes, sometimes no. »
2. Second, she recommends making your choices according to the season. “Finding fresh produce in winter can be more difficult, so preserving, lacto-fermenting, or freezing food is best at harvest time. »
3. Buying directly from manufacturers and supporting short distribution circuits is also important, says Bobby Grégoire. As well as giving us the opportunity to meet face-to-face with those who produce our food, it helps reduce over-packaging of produce and pollution from transportation.
4. “I also recommend keeping a food diary. Every approach to change benefits from this. We can write down what we eat, if we like it, where it comes from. It forces us to be aware of what we are doing,” he added.
5. Finally, Bobby Grégoire suggests eating with the family. “Mealing should once again be a moment of sharing and socializing. It’s a way to take your time and enjoy the food you eat even more. »
