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Slow Food- Eat Smarter

Slow Food- Eat Smarter

Marilou Cabatingan, 12/20/202408/28/2025

What is behind the term Slow Food? The organization with the same name was founded by Carlo Petrini and some of his friends in BRA, Piedmont, as an enantiomer to “FAST Food”. Carlo Petrini defined three basic concepts for a “New Gastronomy”: good, clean and fair. The concept focuses on the producer, the consumer, and the environment. It is about conscious enjoyment of high-quality local food, with ingredients that are sourced regionally. In this way, the regional economy is promoted. The criteria also include ecological factors such as environmentally friendly agriculture, species-appropriate animal husbandry and breeding, and fishing.

The Slow Food philosophy means valuing food again; we should take time to eat consciously and enjoy it. A positive side effect of eating slowly and, above all, consciously is that the feeling of satiety sets in before one has taken in an unnecessary number of calories.

ÖKO-APARTHOTEL THE DREAMERS’ CLUB

For the hosts of this eco-aparthotel on the Croatian coast, sustainability is at the heart of everything they do. The products for breakfast, which you can have either on the terrace or in your room, come mainly from local organic or sustainable producers. A typical breakfast consists of freshly squeezed orange juice, herbal teas and organic coffee, organic goat cheese, local tomatoes, basil, olive oil, olives, homemade honey and jam, local fruits, yogurt, pastries, croissants, and Dalmatian smoked ham. While your eyes enjoy the spectacular view, it’s also about taking your time and eating mindfully.

CERVO Mountain Resort

Searching for so-called Presidi products, the owners of CERVO have chosen to cooperate with Slow Food. With these products, Slow Food supports high-quality food production threatened by extinction, protects unique regions and ecosystems, preserves traditional processing techniques and promotes autochthonous animal breeds and plant species. It helps producers ensure quality and opens a new market for the Presidio. Basically, Slow Food includes products first in the Ark of Taste.

Regional und delicious

When you eat at CERVO, the ingredients are almost always local and seasonal. The rule of thumb is to buy everything within a 150 km radius. Some plans fail because of the wishes of the guests. CERVO is a 5* hotel and sometimes guests have special requests that need to be fulfilled. This shows again that sustainability in the hotel only succeeds when everyone pulls together.

Naturhotel Aufatmen

The family-run small hotel in Tyrol is purely vegetarian/vegan and organic. In summer, Maria and Wolfgang obtain most of their vegetables from small market gardeners who follow an alternative philosophy towards permaculture. What cannot be covered in this way comes from Austrian organic cultivation. Of course, the two know every producer. Bread, potatoes, cereals and also fruit are bought locally, mostly locally or within a radius of 20 km.

Tongsai Bay

Slow Food in Thailand, you might ask? Of course! The 5* hotel has been following a holistic sustainable philosophy since its foundation over 36 years ago and is one of the pioneers in Asia when it comes to environmental protection. The hotel has its large organic garden where many ingredients for the food are grown. What can’t be sourced here is bought locally and in the surrounding regions. The delicious cheeseburger you can eat at the Strand Bistro consists of, among other things, a spinach bun. The spinach comes from the organic garden and the bun is baked by the hotel’s own bakers. During your cooking classes, you will first visit the organic garden and learn all about Thai herbs and spices.

Jackfruit Burger vom The Tongsai Bay auf Koh Samui

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