The Slow Food Grand-Duché Convivium

Slow Food Grand-Duché, established in 2013 in Luxemburg, was officially launched in October 2013 during a dinner at the Sofitel Kirchberg.

Our committee members are dedicated volunteers coming from various countries around the world bringing within the convivium a variety of ideas and experiences, useful sources of inspiration for our work.

Most importantly, they share their common interest and passion in Slow Food.

Our aim is essentially to promote the three basic Slow Food Movement ideas:
GOOD, CLEAN and FAIR

We hope that you too will decide to join.

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The Slow Food International Movement

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Biodiversity

BIODIVERSITY Slow Food puts the defense of biodiversity at the...
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Terra Madre

Since Slow Food was founded, the importance of protecting and...
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Education

Slow Food believes that by understanding where our food comes...
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AWARENESS TOPICS – BEES

Bees and other pollinating insects play a vital role in...
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The Slow Food Manifesto

The Slow Food international movement officially began when delegates from...
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ARK of TASTE & PRESIDIA

Ark of Taste Slow Food has created the Ark of...

Slow Food unites pleasure with responsibility, sustainability and harmony with nature.

 

Slow Food was started by Carlo Petrini and a group of activists in Italy in 1986, as a reaction to fast food and fast life. Its initial aim was to preserve regional traditions, good food, gastronomic pleasure and a slow pace of life.

 

Through the years, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people and culture. Today Slow Food is a global, grassroots organization with supporters in 150 countries around the world, grouped in local chapters, called convivia, who are linking the pleasure of good food with a commitment to their community and the environment.

 

The Slow Food approach to agriculture, food production and gastronomy is based on a quality concept defined by three interconnected principles: good, clean, fair.

 

GOOD: a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture;

CLEAN: food production and consumption that does not harm the environment, animal welfare or our health;

FAIR: accessible prices for consumers and fair conditions and pay for small-scale producers.