eco-gastronomy

The European Parliament, in fact, launched its own branch of the international Slow Food organization earlier this month to promote sustainable foods and eco-gastronomy in the European Union.

Taking the Bustle out of Brussels 2008

The neighborhood's efforts mirror a larger eco-gastronomy initiative, the Slow Food movement, started in Italy in 1986 by food writer Carlo Petrini, and championed in the U.S. by the likes of Berkeley-based chef Alice Waters.

A Garden Grows in Oakland 2008

The Slow Food idea of eco-gastronomy, a concept for our times, reminds us of the interconnectedness of food and the land from which it comes, and the balance between the pleasures of eating and the principles of eating responsibly.

The Second Coming of Slow Food 2007

Using the concept of “eco-gastronomy” as its core principle, the Slow Food organization works to protect the heritage and traditions of food, the world’s food supply, and the pleasures of eating.

The City Cook Kate McDonough 2010