The Implications of the Movement The Slow Food Movement on the Food Culture in the United States - Term Paper Example

The Slow Food Movement Name Institution The purpose of this research is to explore the food culture in the United States and New York State (NYS). This is through critical assessment of the Slow Food Movement. In the course of addressing this purpose, the study will assess the history of the movement through identification of the initial aspect, reasons for the formation, and founders of the movement. In addition, the study will consider evaluation of the purpose of the movement while incorporating the concept of conviviality. Furthermore, the research will examine the implications of the movement on the food culture in the United States and the NYS prior to examination of the influences on restaurants and national school lunch programs. Finally, the study will offer substantial reflection in relation to the thoughts on completion of the assignment. History of the Slow Food Movement In 1986, McDonald’s franchise focused on targeting the Roman market. The target audiences could not identify what fast food would do to the food culture in relation to Rome. According to certain perception, the approach would threaten the local trattorias and osterias, as well as other local dining establishments would face critical challenges or threats from the new developments. Carlo Petrini, Italian journalist, focused on rallying his friends and communities to facilitate taking of a stand against the global industrialization of food, as well as the social and culinary cost of the homogenized eating approach (Petrini, 2013). Rather than picketing with signs, the journalist focused on arming the protestors with bowls of penne while declaring defiantly, ‘we do not want fast food...we want slow food!” thus the birth of the idea or concept of the slow food. The journalist realized that it was essential for an eco-gastronomic movement to exist to facilitate keeping of the alternative food choices alive. The objective of the movement was to concentrate on the promotion of the achievement or realization of environmental sustainability. Three years later, on December 10, 1989, the Slow Food Movement came into existence. Folco Portinari, co-founder of the group or movement, focused on drafting of the Slow Food Manifesto prior to the endorsement of the document by delegates from 15 nations or countries. The document was essential in condemning the ‘fast life’, as well as its implications in relation to culture and the entire society. From this historical analysis, it is essential to note that Rome was the origin of the movement prior to substantial spread to other nations across the world (Schneider, 2008). Purpose of the Slow Food Movement The movement focuses on incorporation of the concept of conviviality as the main aspect of the Slow Food Movement. From this perspective, the Slow Food Movement takes pleasure in the processes of cooking, eating, and sharing meals with others within the society. The eventual outcome of the concept is the decentralisation of the structure of the movement. It is essential to note that each chapter (convivium) tends to have a leader responsible for the promotion of the local artisan, local farmers, and local favours under the influence of regional events, social gatherings, and farmers markets. The Slow Food Movement comes out as an organisation with the intention of countering the rise or increase of fast food and fast life. In addition, the movement seeks to tackle the disappearance of the local food traditions and people’s dwindling interest in the food they consumer, source, taste, and implications of the food choices on the rest of the world. Moreover, the movement focuses on uniting the pleasure of food with substantial responsibility, sustainability, and harmony with nature or the eco-system. From this perspective, the movement operates a global, grassroots organisation with critical support in 150 nations across the globe seeking to link the pleasure of good food with the commitment to the community and environment (Hsu, 2014). The ultimate goal or objective of the Slow Food Movement is to pursue sustainable growth and development through execution of diverse commitment to the community and environment while consuming good food within the society. Impact of the Movement on the Food Culture in the United States and the NYS In the course of determining and assessing the implications of the movement on the food culture in the United States and NYS, it is critical to examine the influences on agricultural processes, fast food restaurants, and school lunch programs. The Slow Food Movement has been essential in generating substantial implications and influences in relation to the operations and transactions within the fast food industry. In the first instance, the movement has been on the forefront in organizing and executing diverse campaigns and advertisements on the need to avoid fast food products. This is through citing the issue of obesity, which associates with consumption of the fast food. These campaigns have been essential in limiting the number of people spending on the fast food. More people seek to promote the ideas of the movement (Galli & DegliEsposti, 2012). This is through exploiting the pleasure from cooking good food while illustrating or demonstrating essential commitment to the society and the environment. The approach has negative implications on the revenues and profitability levels of the fast food restaurants. The organizations tend to suffer from the alteration of the perception of the consumers on the influence of fast food in relation to their health conditions. It is also essential to note that fast food restaurants tend to face diverse protests from the movement in relation to food products and services in accordance with the demands and expectations of the customers. On the other hand, fast food restaurants in the United States and NYS focus on incorporation of good food in their menu. This is because of the need to transform the food culture in the region of interest. The approach reflects substantial pressures from the movement on the need to demonstrate commitment to the society and the environment in pursuit of sustainable development within the region of interest (Hendrikx, Dormans, & Lagendijk, 2012). From this perspective, the Slow Food Movement has been essential in transforming the operations of the first food restaurants to align these elements with the perceptions and food culture in the United States and NYS. Integration of the Slow Food Movement has been essential in the transformation of the agricultural processes in the United States and NYS. This is because of the ability of the movement to incorporate the issue of sustainability in exploitation of appropriate agricultural processes within the region of interest. There is substantial need for the farmers to demonstrate ideal commitment to the society and environment, thus incorporation of appropriate agricultural processes on the United States and NYS. In addition, there is critical need for the issue of effectiveness and efficiency in utilizing the agricultural processes within the United States. The Slow Food Movement has been essential in promoting the need for farmers to concentrate on the production of good food (slow food) with the intention of addressing the demands and expectations of the ever-growing population in diverse locations across the world. The approach concentrates on handling the demands and expectations of the changing food culture in the United States and NYS. It is critical to note that the campaigns and approaches are vital in addressing the demands and expectations of the society members in the United States, thus the need for integration of new agricultural processes. In the third aspect, the Slow Food Movement has had diverse implications in relation to School Lunch Programs in the United States. It is essential to note that diverse lunch programs for the learning institutions and schools in the United States tend to incorporate fast food products in their programs. This is because of the objective by the learning institutions to preserve time. The influence of the Slow Food Movement has been evident in the massive reduction of the essence of fast food products within the lunch programs of the learning institutions and schools in the United States. The approach has been essential in the transformation of the food culture and feeding or consumption habit in the learning institutions. There is substantial need to demonstrate commitment to the society and the environment through changing the food culture in the case of the learning institutions. The movement advocates for integration of educational programs within the learning institutions or schools on the promotion of quality or good food rather than incorporation of the fast food in the lunch programs. These aspects are vital in the improvement of the good feeding or consumption approaches in the United States and NYS. Reflections In the course of executing this assignment, I was able to grasp substantial information in relation to the Slow Food Movement. In addition, I was able to determine the objective or purpose of the movement, as well as the historical and evolution aspects of the movement in handling its responsibilities and expectations. I was able to determine the implications of the movement on agricultural processes, fast food restaurants, and school lunch programs in the case of the United States and NYS. These elements are vital in understanding the changes in the food culture in the case of the United States. References Schneider, S. (2008). Good, clean, fair: The rhetoric of the Slow Food movement. College English, 384-402. Galli, A. M., & DegliEsposti, P. (2012). Slow Food Movement. The Wiley-Blackwell Encyclopedia of Globalization. Hsu, E. L. (2014). The slow food movement and time shortage: Beyond the dichotomy of fast or slow. Journal of Sociology, 1440783313518250. Hendrikx, B., Dormans, S. E. M., & Lagendijk, A. (2012). Tracing the Slow Food Movement: local foodscapes and global networks. Petrini, C. (2013). Slow food nation: Why our food should be good, clean, and fair. Rizzoli Publications. Read More