Let’s Put A Better Future On The Table

Why should Slow Food concern itself with climate change? Everyone is talking about it, and some even deny it. But we experience its effects every day: glaciers melting, rivers drying up, extreme heat and increasingly violent hurricanes and tornados. But to many of us it still feels like a distant, abstract problem, unconnected to a daily act that we often take for granted: eating. This is why the issue is more important than ever to Slow Food.

The industrial food production system is one of the biggest culprits: Agriculture and other land use activities cause one quarter of global CO2 emissions (IPCC), and two thirds of this is linked to livestock production.

But agriculture, particularly small-scale farming, is also the first victim of climate change, as farmers have to deal with devastating droughts interrupted by flash floods, and make longer and longer journeys to find water for their animals. Rising sea levels are threatening the survival of fishing communities, the acidification of the oceans is making them hostile to life and every day we are seeing more and more biodiversity loss and unstoppable desertification.

Every single one of us can make a difference, starting by making some changes to our everyday shopping. The combined effect of all of our choices together can push governments and the international community to finally start heading down the alternative route that our planet so desperately needs.

Food for Change is the Slow Food campaign that promotes this alternative. And it is the first international communication campaign that links global warming with food production and consumption, encouraging a more reasoned approach to consumption and raising funds for Slow Food projects that support family farming, food and environmental education and biodiversity protection.

Sign the Slow Food Climate Pledge!

Read our position paper on climate change (document published in 2014) and a sustainability analysis of a restaurant in Paris, in comparison with conventional restaurant models (also in French and Italian).



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