In the words of Slow Food founder, Carlo Petrini, we’re all co-producers. We’re people who care about the food we eat, how it ditions, and we subscribe to the overall idea of Slow Food, of working towards a world in which all food is “good, clean and faiis produced who produces it. We care about our food’s connection to the Thompson-Okanagan region, its customs and trar.”
At the LOCAL level – We are the local convivium of the international Slow Food movement in the Thompson-Okanagan region in British Columbia, Canada. Our chapter officially came into being in 2012, and our entire region showed off the incredible bounty of our gastronomic region as the host of Slow Food Canada, the annual gathering of slow food members, in April 2013, in Osoyoos, British Columbia. Who can join? Anyone!
Through meetings, events, communication and celebration, our mission is:
* to defend biodiversity in our food supply
* to spread taste education
* to connect producers with co-producers through events and initiatives.
At the NATIONAL level – Slow Food has been active in different regions in Canada for more than 10 years, with a particularly strong presence in Montreal, Ontario and British Columbia. During this time, Slow Food has become one of the most important bi-lingual food organizations in Canada. Today, more then one thousand members belong to 30 convivia which span the country from Newfoundland and Cape Breton Island to Vancouver Island and even Whitehorse in the Yukon.
As a member of the Slow Food Thompson-Okanagan, we are also members of Slow Food Canada.
At the INTERNATIONAL level – Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment. Slow Food believes that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of biodiversity, culture and knowledge that make this pleasure possible.A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.Today, we have over 100,000 members joined in 1,500 convivia – our local chapters – worldwide, as well as a network of 2,000 food communities who practice small-scale and sustainable production of quality foods. We are also members of Slow Food worldwide.