The slow food movement is a recent trend which promotes advantages of sustainable eating. It takes roots from Italy where environmentalist Carlo Petrini established a nonprofit organization with the same name in 1989. Since then, the Slow Food movement spread across 122 countries worldwide. Local groups of people who resist the temptation of consuming fast food can be found everywhere in the globalized world.
The main aim of the Slow Food movement is to go away from the fast food eating culture. Many people still remember home-cooked meals of their mothers and grannies. Today the tradition of cooking passed to those who either have enough time (do not work a full day) or are prosperous enough to have their slow food cooked by staff. The Slow Food communities exist to promote organic home-cooked food among average people who have little time but the same huge need for essential nutrients.
The Slow Food communities encourage people to buy from farmers at local markets. One of the core principles of sustainable eating is consuming seasonal local vegetables which are usual to every geographic region. That is most favorable to farmers who have a chance to attract more customers from supermarkets. However, not all farmers fit in the standards set by the Slow Food movement.
Two important factors for organic agriculture are the place and methods of farming. The soil for vegetable patches shall be tested for chemicals in the first place. To improve the nutritive potential of the land, farmers need to use organic fertilizers which will keep soil in balance. Organic farming does not allow the use of mineral fertilizers as well as pesticides and other chemicals which boost the resistance of plants.